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The bread used for salmorejo is called pan de telera, which is equivalent to Castilian pan candeal. This is a bread with a very dense and white crumb (as it is made with a variety of wheat flour that has a high protein content and less water and gluten content than other flours) and thin crust. Using this kind of bread is important to give ...
Crudités (/ ˈ k r uː d ɪ t eɪ (z)/, French:) are French appetizers consisting of sliced or whole raw vegetables [1] which are typically dipped in a vinaigrette or other dipping sauce.
Salsiccia cruda (lit. ' raw sausage ') is a spiced raw (cruda) pork sausage produced in northern Italy. The taste of the tartare-type dish is described as soft and buttery. It is often served with toast and olive oil. [1]
Pico de gallo made with tomato, onion, and cilantro Limes sometimes accompany the sauce.. Pico de gallo (Spanish pronunciation: [ˈpiko ðe ˈɣaʝo], lit. ' rooster's beak '), also called salsa fresca ('fresh sauce'), salsa bandera ('flag sauce'), and salsa cruda ('raw sauce'), is a type of salsa commonly used in Mexican cuisine.
The beetroot (British English) or beet (North American English) is the taproot portion of a Beta vulgaris subsp. vulgaris plant in the Conditiva Group. [1] The plant is a root vegetable also known as the table beet, garden beet, dinner beet, or else categorized by color: red beet or golden beet.
Raw meat generally refers to any type of uncooked muscle tissue of an animal used for food. In the meat production industry, the term ‘meat’ refers specifically to mammalian flesh, while the words ‘poultry’ and ‘seafood’ are used to differentiate between the tissue of birds and aquatic creatures.
A glass of cold agua de flor de Jamaica in a Cuernavaca restaurant Bag of flor de Jamaica calyces from Mexico. Agua de flor de Jamaica, also called agua de Jamaica and rosa de Jamaica, is popular in Mexico, Central America, and parts of South America and the Caribbean.
Sea beet is an erect and sprawling perennial plant up to 80 centimetres (31 in) high with dark green, leathery, untoothed, shiny [2] leaves. The lower leaves are wavy and roughly triangular while the upper leaves are narrow and oval.