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A plate of chicken tinga. Tinga (Spanish: tinga de pollo) is a Mexican dish made with shredded chicken in a sauce made from tomatoes, chipotle chilis in adobo, and sliced onions. It is often served on a tostada and accompanied by a layer of refried beans. It can be topped with avocado slices, crumbled cheese, Mexican crema, and salsa.
A gordita (Spanish pronunciation: [ɡoɾˈðita]; lit. ' chubby ') in Mexican cuisine is a dish made with masa and stuffed with cheese, meat, or other fillings. [1] It is similar to the Colombian and Venezuelan arepa.
Diner lingo is a kind of American verbal slang used by cooks and chefs in diners and diner-style restaurants, and by the wait staff to communicate their orders to the cooks. [1] [2] Usage of terms with similar meaning, propagated by oral culture within each establishment, may vary by region or even among restaurants in the same locale. [3]
Chimichanga served in restaurant (Melbourne, Australia)The origin of the chimichanga is uncertain. According to Mexican linguist and philologist Francisco J. Santamaría's Diccionario de Mejicanismos (1959), Chivichanga is a regionalism from the State of Tabasco: [1]
The term originally referred to skirt steak, the cut of beef first used in the dish. [3] Popular alternatives to skirt steak include chicken and other cuts of beef, as well as vegetables instead of meat. [4] [5] In restaurants, the meat is usually cooked with onions and bell peppers.
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