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The whole nine yards" or "the full nine yards" is a colloquial American English phrase meaning "everything, the whole lot" or, when used as an adjective, "all the way". [1] Its first usage was the punch line of an 1855 Indiana comedic short story titled "The Judge's Big Shirt".
The Royal Spanish Academy defines the word enchilada, as used in Mexico, as a rolled maize tortilla stuffed with meat and covered with a tomato and chili sauce. [1] [2] Enchilada is the past participle of the Mexican Spanish enchilar, "to add chili pepper to"; literally, "to season (or decorate) with chili".
The Whole Enchilada is the second release by Burrito Deluxe. [4] Following the release of their first album, Tommy Spurlock and Willie Watson departed and the band assembled a touring lineup that added Jeff "Stick" Davis on bass and Garth Hudson of The Band on keyboards.
Whole nine yards: The actual origin of the phrase "the whole nine yards" is a mystery, and nearly all claimed explanations are easily proven false. Incorrect explanations include the length of machine gun belts, the capacity of concrete mixers (in cubic yards), various types of fabric, and many other explanations.
How to make a cheese quesadilla A quesadilla Half quesadillas, bisected to show content. A quesadilla (/ ˌ k eɪ s ə ˈ d iː j ə /; Spanish: [kesaˈðiʝa] ⓘ; Mexican diminutive of quesada [1] [2]) is a Mexican dish consisting of a tortilla that is filled primarily with cheese, and sometimes meats, spices, and other fillings, and then cooked on a griddle or stove. [3]
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The word fajita is not known to have appeared in print until 1971, according to the Oxford English Dictionary. (The word faja is Spanish for "strip", or "belt", from the Latin fascia , "band".) [ 6 ] Although fajita originally referred to these strips of beef skirt , fajitas now are made with a variety of fillings, including vegetarian options ...
Arepa (Spanish pronunciation:) is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America.