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The jalapeño (UK: / ˌ h æ l ə ˈ p ɛ n j oʊ / HAL-ə-PEH-nyoh, US: / ˌ h ɑː l ə ˈ p eɪ n j oʊ / HAHL-ə-PAY-nyoh, [1] [2] [3] Spanish: [xalaˈpeɲo] ⓘ) is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum. [4] A mature jalapeño chili is 5–10 cm (2–4 in) long and 25–38 mm (1– 1 + 1 ⁄ 2 in ...
Ñ, or ñ (Spanish: eñe, ⓘ), is a letter of the modern Latin alphabet, formed by placing a tilde (also referred to as a virgulilla in Spanish, in order to differentiate it from other diacritics, which are also called tildes) on top of an upper- or lower-case n . [1]
Google Translate is a web-based free-to-use translation service developed by Google in April 2006. [12] It translates multiple forms of texts and media such as words, phrases and webpages. Originally, Google Translate was released as a statistical machine translation (SMT) service. [12]
from Spanish, a type of spicy chilli named after Jalapa de Enríquez, a town in Mexico, and the capital of the state of Veracruz jerky via Spanish charqui, from Quechua ch'arki, "dried flesh" junta from Spanish junta literally "joint"; a board of joint administration; sometimes used to refer to military officers command in a coup d'état. As an ...
The chile relleno (Spanish pronunciation: [ˈtʃile reˈʝeno], literally "stuffed chile") [1] is a dish in Mexican cuisine that originated in the city of Puebla.In 1858, it was described as a "green chile pepper stuffed with minced meat and coated with eggs".
The 30-year-old pop superstar took to his Instagram Stories on Feb. 20 and shared a candid, heartfelt note about growing up and evolving in life — soundtracked by John Mayer's cover of Tom Petty ...
This word ending—thought to be difficult for Spanish speakers to pronounce at the time—evolved in Spanish into a "-te" ending (e.g. axolotl = ajolote). As a rule of thumb, a Spanish word for an animal, plant, food or home appliance widely used in Mexico and ending in "-te" is highly likely to have a Nahuatl origin.
Chipotles en adobo —smoked, ripe jalapeño peppers in adobo Peruvian adobo chicken made from dried aji panca (yellow lantern chili, Capsicum chinense). Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor.