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Chepos, also regionally known as uchepos, is a dish in Mexican cuisine, a tamal made with tender maize (corn), which sometimes is added to milk. [1] It has a sweet taste and its consistency is soft. The chepo can be served on its own, or with green tomatillo salsa or tomato cooked and accompanied by fresh cheese or sour cream.
Vendors sell small tamales made of sweet yellow corn dough, called tamalitos de elote, eaten with sour cream; fresh horchata and pozole is also common. Another food that can be eaten for breakfast as a dessert is rosquillas. Rosquillas can be considered as a Honduran doughnut and are made from corn (masa, cheese and yeast).
Sopa De Fideo. Sopa de fideo is a low-lift Mexican-style soup consisting of toasted fideo noodles in a base made of pureed tomato, onion, and garlic. If you love chicken noodle or tomato soups ...
Black tamales are named after the color that chocolate gives them. Chipilin tamales wrapped in corn husks, parrot tamales, and corn tamales among others are also made. Cream tamales and cheese and anise seeds are also mixed with corn tamales. Chuchito is a typical and emblematic dish of Guatemala. It is a variation of the tamale made with corn ...
Slow-cooked barbacoa was served in a ice cream cone-shaped tortilla shell with black beans and cilantro lime rice and topped with pico de gallo, quest fresco, and salsa verde.
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Corunda is a Mexican type of tamale, but wrapped in a long corn or reed plant leaf, and folded, making a triangular shape or spherical shape.They are typically steamed until golden and eaten with sour cream (Mexican crema) and red salsa.
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