Search results
Results From The WOW.Com Content Network
Guacamole (Spanish: [ɡwakaˈmole] ⓘ; informally shortened to guac in the United States [1] since the 1980s) [2] is an avocado-based dip, spread, or salad first developed in Mexico. [3] In addition to its use in modern Mexican cuisine , it has become part of international cuisine as a dip, condiment , and salad ingredient.
Map of Pre-Columbian states of Mexico just before the Spanish conquest. The pre-Columbian (or prehispanic) history of the territory now making up the country of Mexico is known through the work of archaeologists and epigraphers, and through the accounts of Spanish conquistadores, settlers and clergymen as well as the indigenous chroniclers of the immediate post-conquest period.
Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre).
On the other hand, guacamole from this restaurant chain is still made in the traditional fashion—from scratch. We spoke to Chipotle’s Vice President Culinary, Chef Nevielle Panthaky, who gave ...
Tempeh is a plant-based protein made of fermented soybeans. It contains probiotics, which are good for the gut, and has 14 grams of protein in a 4-ounce serving.
Mike Sha, the CEO of SigFig, a San Francisco-based fintech firm, admits to skipping breakfast on the weekdays, but indulges in Danish pancakes on the weekends with his family.
The coastal areas feature several seafood dishes, based on fish like the Mero, a variety of grunt and Esmedregal, which is fried and served with a spicy salsa based on the x'catic pepper and achiote paste. [93] Other dishes include conch fillet (usually served raw, just marinated in lime juice), coconut flavored shrimp and lagoon snails. [97]
Oaxacan cooking varies region by region, but a number of dishes can be found in nearly all parts of the state. Tlayudas are large chewy tortillas with toppings of beans, guacamole, meat or seafood, and cheese. [1] [10] The most traditional Oaxacan tamales are large, wrapped in banana leaves with a mole filling. [9]