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Curtido
Curtido () is a type of lightly fermented cabbage relish. It is typical in Salvadoran cuisine and that of other Central American countries, and is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sauerkraut, ''kimchi'', or tart coleslaw. It is commonly served alongside ''pupusas'',Bain, Jennifer and Filson, Jon (September 18, 2002). "Pupusa festival leads to Venezuelan arepas". ''Torontohello Star''. the national delicacy. Fellow Central American country Belize has a similar recipe called "curtido" by its Spanish speakers; however, it is a spicy, fermented relish made with onions, habaneros, and vinegar. It is used to top salbutes, garnaches, and other common dishes in Belizean cuisine. Curtido, in this example, is made with onions, chillies and carrots. This is in a pupusería in Olocuilta, El Salvador See also * Encurtido Encurtido is a pickled appetizer, side dish and condiment in the Mesoamerican region. It consists of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Encurtido
Encurtido is a pickled appetizer, side dish and condiment in the Mesoamerican region. It consists of various vegetables, such as onion, peppers such as jalapeño, carrot and beets, among others, pickled in vinegar brine and typically prepared so the vegetables remain crunchy and firm to the bite. When used as a condiment, it is added to many various dishes to add flavor. It is typically served cold. Encurtido is a common dish in Honduran cuisine, and is sometimes used to add spiciness to various foods. It is also a common condiment "throughout coastal Central America" that is used as an "all-purpose" sauce in these areas. It is also commonly used in Mexican cuisine and Mexican-American cuisine as a table condiment. In the United States and other areas, mass-produced jarred or canned encurtido consisting of chili peppers, carrot and onion is sold in Mexican markets. It is a relatively simple dish to prepare, in which denser vegetables such as carrots and beets are gently boiled or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Encurtido De Cebolla Para Pupusas
Encurtido is a pickled appetizer, side dish and condiment in the Mesoamerican region. It consists of various vegetables, such as onion, peppers such as jalapeño, carrot and beets, among others, pickled in vinegar brine and typically prepared so the vegetables remain crunchy and firm to the bite. When used as a condiment, it is added to many various dishes to add flavor. It is typically served cold. Encurtido is a common dish in Honduran cuisine, and is sometimes used to add spiciness to various foods. It is also a common condiment "throughout coastal Central America" that is used as an "all-purpose" sauce in these areas. It is also commonly used in Mexican cuisine and Mexican-American cuisine as a table condiment. In the United States and other areas, mass-produced jarred or canned encurtido consisting of chili peppers, carrot and onion is sold in Mexican markets. It is a relatively simple dish to prepare, in which denser vegetables such as carrots and beets are gently boiled ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salvadoran Cuisine
Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Native American cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac, Mixe, and Cacaopera peoples. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood. Eurasian ingredients were incorporated after the Spanish conquest. El Salvador's most notable dish is the ''pupusa'', a thick handmade corn flour or rice flour flatbread stuffed with cheese, '' chicharrón'' (cooked pork meat ground to a paste consistency), refried beans or '' loroco'' (a vine flower bud native to Central America). There are also vegetarian options, often with ayote (a type of squash) or garlic. Some restaurants even offer pupusas stuffed with shrimp or spinach which are served with ''salsa roja'', a cooked tomato sauce, often served with ''curtido''. ''Pollo encebollado'' is another popular Salvadoran dish that cont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pupusas
A pupusa is a thick griddle cake or flatbread from El Salvador and Honduras, made with cornmeal or rice flour, similar to the Colombian and Venezuelan arepa. In El Salvador, it has been declared the national dish and has a specific day to celebrate it. It is usually stuffed with one or more ingredients, which may include cheese (such as ''quesillo'' or cheese with ''loroco'' buds), '' chicharrón'', squash, or refried beans. It is typically accompanied by ''curtido'' (a spicy fermented cabbage slaw) and tomato salsa, and is traditionally eaten by hand. Etymology There is no definite explanation for the origin of the word. The word for pupusa in one of El Salvador's native languages, Nawat, is . It is possible that the word stems from the verb ''pupusawa'' which means 'to puff up', but there is no known current or historical use of this word within the communities. Origin El Salvador and Honduras both claim to be the birthplace of the pupusa. Salvadoran archeologist Robe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauerkraut
Sauerkraut (; , "sour cabbage") is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves.Gil MarksEncyclopedia of Jewish Food p. 1052.Joseph Mercola, Brian Vaszily, Kendra Pearsall, Nancy Lee BentleyDr. Mercola's Total Health Cookbook & Program p. 227. It is one of the best-known national dishes in Germany. Although in English-speaking countries it is known under its German name, it is also widely known in Eastern Europe and other places (see below). For example, in Russia, () 'sour cabbage' or () 'fermented cabbage' has been a traditional and ubiquitous dish from ancient times. Overview and history Fermented foods have a long history in many cultures, with sauerkraut being one of the most well-known instances of traditional fermented moist cabbage side dishes. The Roman writers Cato ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
El Salvador
El Salvador (; , meaning " The Saviour"), officially the Republic of El Salvador ( es, República de El Salvador), is a country in Central America. It is bordered on the northeast by Honduras, on the northwest by Guatemala, and on the south by the Pacific Ocean. El Salvador's capital and largest city is San Salvador. The country's population in 2022 is estimated to be 6.5 million. Among the Mesoamerican nations that historically controlled the region are the Lenca (after 600 AD), the Mayans, and then the Cuzcatlecs. Archaeological monuments also suggest an early Olmec presence around the first millennium BC. In the beginning of the 16th century, the Spanish Empire conquered the Central American territory, incorporating it into the Viceroyalty of New Spain ruled from Mexico City. However the Viceroyalty of Mexico had little to no influence in the daily affairs of the isthmus, which was colonized in 1524. In 1609, the area was declared the Captaincy General of Guatemal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Condiments
A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separately from the food and is added to taste by the diner. Condiments are sometimes added prior to serving, for example, in a sandwich made with ketchup, mustard or mayonnaise. Some condiments are used during cooking to add flavor or texture: barbecue sauce, compound butter, teriyaki sauce, soy sauce, Marmite and sour cream are examples. Many condiments, such as mustard or ketchup, are available in single-serving packets, commonly when supplied with take-out or fast food meals. Definition The exact definition of a condiment varies. Some definitions encompass spices and herbs, including salt and pepper, using the term interchangeably with '' seasoning''. Others restrict the definition to include only "prepared food compound containi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cabbage Dishes
Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B. oleracea'' var. ''oleracea''), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. ''botrytis''); Brussels sprouts (var. ''gemmifera''); and Savoy cabbage (var. ''sabauda''). A cabbage generally weighs between . Smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. Under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. , the heaviest cabbage was . Cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and must be k ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salbute
A salbut (from the Yucatec maya 'Zaal' light and 'But' stuffed) is a puffed deep fried tortilla that is topped with lettuce, sliced avocado, pulled chicken or turkey, tomato and pickled red onion. Salbutes originate from the Yucatán peninsula and are a staple in Belize Belize (; bzj, Bileez) is a Caribbean and Central American country on the northeastern coast of Central America. It is bordered by Mexico to the north, the Caribbean Sea to the east, and Guatemala to the west and south. It also shares a wate .... Salbutes are mostly sold in the evenings when parties of friends or family go out to eat. Salbutes are served at fast food restaurants called ''panucherias'' which also serve panuchos, tostadas, tortas, and caldos. Salbutes are fried and topped to order and often served with soda drink. References Bayless, Rick. Mexican Kitchen. (1996). . {{Mexican cuisine Mexican cuisine Belizean cuisine Tortilla-based dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brassica Oleracea Dishes
''Brassica'' () is a genus of plants in the cabbage and mustard family (Brassicaceae). The members of the genus are informally known as cruciferous vegetables, cabbages, or mustard plants. Crops from this genus are sometimes called ''cole crops''derived from the Latin ''caulis'', denoting the stem or stalk of a plant. The genus ''Brassica'' is known for its important agricultural and horticultural crops and also includes a number of weeds, both of wild taxa and escapees from cultivation. ''Brassica'' species and varieties commonly used for food include bok choy, broccoli, cauliflower, cabbage, choy sum, kohlrabi, napa cabbage, rutabaga, turnip and some seeds used in the production of canola oil and the condiment mustard. Over 30 wild species and hybrids are in cultivation, plus numerous cultivars and hybrids of cultivated origin. Most are seasonal plants ( annuals or biennials), but some are small shrubs. ''Brassica'' plants have been the subject of much scientific interest ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Foods
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—under anaerobic (oxygen-free) conditions. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Other widely consumed fermented foods include vinegar, olives, and cheese. More localised foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. History and prehistory Natural fermentation precedes human history. Since ancient times, hum ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guatemalan Cuisine
Most traditional foods in Guatemalan cuisine are based on Maya cuisine, with Spanish influence, and prominently feature corn, chilies and beans as key ingredients. Guatemala is famously home to the Hass avocado. There are also foods that are commonly eaten on certain days of the week. For example, it is a popular custom to eat ''paches'' (a kind of tamale made from potatoes) on Thursday. Certain dishes are also associated with special occasions, such as fiambre for All Saints Day on November 1 and tamales, which are common around Christmas. History Regional Guatemalan cuisine is relatively obscure, due in part to its geographic isolation in volcanic highlands, and also due to the civil war in the second half of the 20th century which discouraged international visitors. Guatemalan cuisine is heavily influenced by Mayan cuisine, with some Spanish influences as well. Many dishes are hyper-regional and are not available outside specific towns. Maize is an important staple ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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