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Tlayuda
Tlayuda (), sometimes spelled clayuda, is a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried or toasted tortilla covered with a spread of refried beans, ''asiento'' (unrefined pork lard), lettuce or cabbage, avocado, meat (usually shredded chicken, beef tenderloin or pork), Oaxaca cheese, and salsa. A popular '' antojito'', the tlayuda is native to the state of Oaxaca. It is regarded as iconic in the local cuisine, and can be found particularly around Oaxaca City. Tlayudas are also available in the center-south region of Mexico, such as Mexico City, Puebla, or Guadalajara. The dinner plate-sized tortilla is either seared (usually on a ''comal'') or charred on a grill. Refried beans are then applied, along with lard and vegetables, to serve as a base for the main ingredients. The rules for topping a tlayuda are not strict, and restaurants and street vendors often offer a variety of toppings, including "'tasajo" (cuts of me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tlayuda Con Falda
Tlayuda (), sometimes spelled clayuda, is a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried or toasted tortilla covered with a spread of refried beans, ''asiento'' (unrefined pork lard), lettuce or cabbage, avocado, meat (usually shredded chicken, beef tenderloin or pork), Oaxaca cheese, and salsa. A popular ''antojito'', the tlayuda is native to the state of Oaxaca. It is regarded as iconic in the local cuisine, and can be found particularly around Oaxaca City. Tlayudas are also available in the center-south region of Mexico, such as Mexico City, Puebla, or Guadalajara. The dinner plate-sized tortilla is either seared (usually on a ''comal'') or charred on a grill. Refried beans are then applied, along with lard and vegetables, to serve as a base for the main ingredients. The rules for topping a tlayuda are not strict, and restaurants and street vendors often offer a variety of toppings, including "'tasajo" (cuts of meat ty ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oaxacan Cuisine
Oaxacan cuisine is a regional cuisine of Mexico, centered on the city of Oaxaca, the capital of the eponymous state located in southern Mexico. Oaxaca is one of Mexico's major gastronomic, historical, and gastro-historical centers whose cuisine is known internationally. Like the rest of Mexican cuisine, Oaxacan food is based on staples such as corn, beans and chile peppers, but there is a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures. Corn and many beans were first cultivated in Oaxaca. Well known features of the cuisine include ingredients such as chocolate (often drunk in a hot preparation with spices and other flavorings), Oaxaca cheese, mezcal and grasshoppers (chapulines) with dishes such as tlayudas, Oaxacan style tamales and seven notable varieties of mole sauce. The cuisine has been praised and promoted by food experts such as Diana Kennedy and Rick Bayless and is part of the state's ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tostada (tortilla)
Tostada ( or ; , ) is the name given to various dishes in Mexico and other parts of Latin America which include a toasted tortilla as the main base of their preparation. The name usually refers to a flat or bowl-shaped tortilla that is deep-fried or toasted, but may also refer to any dish using a ''tostada'' as a base. It can be consumed alone, or used as a base for other foods. Corn tortillas are usually used for tostadas, although tostadas made of wheat or other ingredients can also be found. Preparation Just like stale bread can be made palatable as toast, a stale tortilla can be repurposed as a tostada by frying it in boiling oil until it becomes golden, rigid, and crunchy. Commercial tostadas are similar in taste and consistency to tortilla chips. Tostadas are a standalone dish in Mexico and the American Southwest, and are also served as a companion to various Mexican foods, mostly seafood and stews, such as menudo, birria and pozole. Tostadas can be found across M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oaxaca, Oaxaca
Oaxaca de Juárez (), also Oaxaca City or simply Oaxaca (Valley Zapotec: ''Ndua''), is the capital and largest city of the eponymous Mexican state Oaxaca. It is the municipal seat for the surrounding Municipality of Oaxaca. It is in the Centro District in the Central Valleys region of the state, in the foothills of the Sierra Madre at the base of the Cerro del Fortín, extending to the banks of the Atoyac River. Heritage tourism makes up an important part of the city's economy, and it has numerous colonial-era structures as well as significant archeological sites and elements of the continuing native Zapotec and Mixtec cultures. The city, together with the nearby archeological site of Monte Albán, was designated in 1987 as a UNESCO World Heritage Site. It is the site of the month-long cultural festival called the ''" Guelaguetza"'', which features Oaxacan dance from the seven regions, music, and a beauty pageant for indigenous women. The city is also known as ''"la Ver ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tasajo
Tasajo is a cut of dried beef, normally cooked over a wood fire. Tasajo in Spain In Spain, specifically in Toledo, it consists of marinated deer loin that is smoked over a slow fire of holm oak wood, typical of hunting regions. íaz Sánchez, Lorenzo (2005). Alianza Editorial, ed. La cocina del Quijote (cuarta edición). Madrid. p. 85. ./ref> In the region of La Vera (in the province of Cáceres), and in the neighboring town of Candeleda (in Ávila province), it consists of marinated goat meat that has been macerated and dried. It is usually served as an appetizer in the bars of the area, and it is a good accompaniment with pitarra wine. Tasajo in Mexico In Mexican cuisine, tasajo is a cut of beef, typically from the Central Valley of Oaxaca in Oaxaca state. It is similar to pork jerky and is often made with organ meat including that of the head and back, but also can be made with flank or skirt steak. In the historic quarter of the city of Oaxaca, it is customary to eat t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oaxaca Cheese
Oaxaca cheese ( es, queso Oaxaca) ( ), also known as quesillo and queso de hebra, is a white, semihard, low-fat cheese that originated in Mexico. It is similar to unaged Monterey Jack, but with a texture similar to mozzarella or string cheese. History It is named after the state of Oaxaca in southern Mexico, where it was first made. The string cheese process was brought to Mexico by the Dominican friars that settled in Oaxaca. The cheese is available in several different shapes. The name "quesillo" is the one given by the region where it originated, then it adopted the name of Oaxaca cheese, the only real difference lies in where this dairy product was produced or where it is purchased, but in essence it is the same thing. However, there are those who believe that it would be better to keep the name Oaxaca cheese because this denomination would make this state famous outside the country and, like manchego cheese, gouda cheese or others, the name would be associated with a specif ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antojito
Mexican street food, called ''antojitos'' (literally "little cravings"), is prepared by street vendors and at small traditional markets in Mexico. Street foods include tacos, tamales, gorditas, quesadillas, empalmes, tostadas, chalupa, elote, tlayudas, cemita, pambazo, empanada, nachos, chilaquiles, fajita and tortas, as well as fresh fruit, vegetables, beverages and soups such as menudo, pozole and pancita. Most are available in the morning and the evening, as mid-afternoon is the time for the main formal meal of the day. Mexico has one of the most extensive street food cultures in Latin America, and ''Forbes'' named Mexico City as one of the foremost cities on the world in which to eat on the street. Definition In Mexican Spanish, the fast foods prepared on the streets and in market stalls are called ''antojitos'' (literally "little cravings") because they are typically foods not eaten at a formal meal, especially not the main meal of the day, ''comida'', which is served ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Antojito
Mexican street food, called ''antojitos'' (literally "little cravings"), is prepared by street vendors and at small traditional markets in Mexico. Street foods include tacos, tamales, gorditas, quesadillas, empalmes, tostadas, chalupa, elote, tlayudas, cemita, pambazo, empanada, nachos, chilaquiles, fajita and tortas, as well as fresh fruit, vegetables, beverages and soups such as menudo, pozole and pancita. Most are available in the morning and the evening, as mid-afternoon is the time for the main formal meal of the day. Mexico has one of the most extensive street food cultures in Latin America, and ''Forbes'' named Mexico City as one of the foremost cities on the world in which to eat on the street. Definition In Mexican Spanish, the fast foods prepared on the streets and in market stalls are called ''antojitos'' (literally "little cravings") because they are typically foods not eaten at a formal meal, especially not the main meal of the day, ''comida'', which is served ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grilling
Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat and vegetables quickly. Food to be grilled is cooked on a grill (an open wire grid such as a gridiron with a heat source above or below), using a cast iron/frying pan, or a grill pan (similar to a frying pan, but with raised ridges to mimic the wires of an open grill). Heat transfer to the food when using a grill is primarily through thermal radiation. Heat transfer when using a grill pan or griddle is by direct conduction. In the United States, when the heat source for grilling comes from above, grilling is called broiling. In this case, the pan that holds the food is called a broiler pan, and heat transfer is through thermal radiation. Direct heat grilling can expose food to temperatures often in excess of . Grilled meat acquires a di ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Restaurant
A restaurant is a business that prepares and serves food and drinks to customers. Meals are generally served and eaten on the premises, but many restaurants also offer take-out and food delivery services. Restaurants vary greatly in appearance and offerings, including a wide variety of cuisines and service models ranging from inexpensive fast-food restaurants and cafeterias to mid-priced family restaurants, to high-priced luxury establishments. Etymology The word derives from early 19th century from French word 'provide food for', literally 'restore to a former state' and, being the present participle of the verb, The term ''restaurant'' may have been used in 1507 as a "restorative beverage", and in correspondence in 1521 to mean 'that which restores the strength, a fortifying food or remedy'. History A public eating establishment similar to a restaurant is mentioned in a 512 BC record from Ancient Egypt. It served only one dish, a plate of cereal, wild fowl, and on ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Seared
Searing (or pan searing) is a technique used in grilling, baking, braising, roasting, sautéing, etc., in which the surface of the food (usually meat such as beef, poultry, pork, seafood) is cooked at high temperature until a browned crust forms. Similar techniques, browning and blackening, are typically used to sear all sides of a particular piece of meat, fish, poultry, etc. before finishing it in the oven. To obtain the desired brown or black crust, the meat surface must exceed , so searing requires the meat surface be free of water, which boils at around . Although often said to "lock in the moisture" or "seal in the juices", in fact, searing results in a greater loss of moisture than cooking to the same internal temperature without searing. Page 161, "The Searing Question". Nonetheless, it remains an essential technique in cooking meat for several reasons: *The browning creates desirable flavors through the Maillard reaction. *The appearance of the food is usually improved ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guadalajara
Guadalajara ( , ) is a metropolis in western Mexico and the capital of the state of Jalisco. According to the 2020 census, the city has a population of 1,385,629 people, making it the 7th largest city by population in Mexico, while the Guadalajara metropolitan area has a population of 5,268,642 people, making it the third-largest metropolitan area in the country and the twentieth largest metropolitan area in the Americas Guadalajara has the second-highest population density in Mexico, with over 10,361 people per square kilometer. Within Mexico, Guadalajara is a center of business, arts and culture, technology and tourism; as well as the economic center of the Bajío region. It usually ranks among the 100 most productive and globally competitive cities in the world. It is home to numerous landmarks, including Guadalajara Cathedral, the Teatro Degollado, the Templo Expiatorio, the UNESCO World Heritage site Hospicio Cabañas, and the San Juan de Dios Market—the largest in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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