Search results
Results From The WOW.Com Content Network
The ingredients are wrapped in small packages made of xiotl, the tough semi-transparent outer skin of the leaves of the maguey (century plant, agave) which gives it a unique flavor. [2] The difference is that the use of xiotl gives the food a special flavor, which cannot be substituted. [ 3 ]
Aztec men sharing a meal. Florentine Codex, late 16th century.. Aztec cuisine is the cuisine of the former Aztec Empire and the Nahua peoples of the Valley of Mexico prior to European contact in 1519.
Tequila-based margaritas and palomas have long been cocktail-menu staples, but their base ingredient — agave — is working its way into other cocktails for a modern twist on traditional drinks.
Aside from its geographical distinction, tequila is differentiated from other varieties of mezcal in that all of the agave used in tequila is blue agave, and the methods of production are different. Tequila is commonly served neat in Mexico and as a shot with salt and lime around the world. Tequila must have between 35% and 55% alcohol content ...
For premium support please call: 800-290-4726
Meet amaranth, an ancient grain originally eaten by the Aztecs in what's now central Mexico. Today, it's making its way into all sorts of modern dishes. We love to substitute it for rice or quinoa ...
The technique of wrapping the lamb in maguey cactus leaves and cooking it overnight in an earthen oven is borrowed from traditional Maya cuisine. Families from Mexico City often travel, usually on Sundays, to eat the dish where it is made. It is common for loyal clientele to patronize the same establishments as their parents or grandparents. [5]
Huachinango a la Veracruzana (Snapper Veracruz style) The cuisine of Veracruz is the regional cooking of Veracruz, a Mexican state along the Gulf of Mexico.Its cooking is characterized by three main influences—indigenous, Spanish, and Afro-Cuban—per its history, which included the arrival of the Spanish and of enslaved people from Africa and the Caribbean.