|
Salsa Roja
Salsa roja () is a type of spicy red sauce in Mexican cuisine. It is made of jitomate (red tomato), ground with onion, garlic, chilli, salt and pepper to taste. This red sauce comes in subtypes: ''salsa cocida'' ("cooked sauce"), in which the ingredients are cooked (e.g. by stewing) and then ground; ''salsa asada'' ("roasted sauce"), in which the elements are roasted on a comal and then ground; ''salsa cruda'' ("raw sauce"), in which ingredients are ground raw, ready to eat; and a combination in which some elements are roasted and other cooked. A molcajete or a blender can be used for the grinding process. After the sauce is prepared, it can be cooked again in a pan with little oil. It is used to prepare traditional Mexican foods, in a mild spicy level for enchiladas and huevos rancheros, or spicier for antojitos such as tacos and quesadillas. See also * Chili sauce * Salsa verde * Pico de gallo * List of sauces The following is a list of notable culinary and prepar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Festival De La Enchilada 49
A festival is an event ordinarily celebrated by a community and centering on some characteristic aspect or aspects of that community and its religion or cultures. It is often marked as a local or national holiday, mela, or eid. A festival constitutes typical cases of glocalization, as well as the high culture-low culture interrelationship. Next to religion and folklore, a significant origin is agricultural. Food is such a vital resource that many festivals are associated with harvest time. Religious commemoration and thanksgiving for good harvests are blended in events that take place in autumn, such as Halloween in the northern hemisphere and Easter in the southern. Festivals often serve to fulfill specific communal purposes, especially in regard to commemoration or thanking to the gods, goddesses or saints: they are called patronal festivals. They may also provide entertainment, which was particularly important to local communities before the advent of mass-produced entert ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Appetizer
An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served before seating, such as at a reception or cocktail party. Formerly, hors d'oeuvres were also served between courses.''Oxford English Dictionary'', First Edition, 189''s.v.''/ref> There are two types of hors d'oeuvre from service point of view: # General hors d'oeuvre # Classical hors d'oeuvre General hors d'oeuvres include cold preparations such as salad, cold meat, and fish. Classical hors d'oeuvres include fruit juice and soft drinks, grapefruit, shellfish cocktail, and so on. Typically smaller than a main dish, an hors d'oeuvre is often designed to be eaten by hand. Etymology in French literally means "outside the work"; that is, "not part of the ordinary set of courses in a meal". In practice, it is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Pepper Dishes
Chili or chilli may refer to: Food * Chili pepper, the spicy fruit of plants in the genus ''Capsicum''; sometimes spelled "chilli" in the UK and "chile" in the southwestern US * Chili powder, the dried, pulverized fruit of one or more varieties of chili pepper * Chili con carne, often referred to simply as "chili", a stew with a chili sauce base * Cincinnati chili, a meat sauce popular in Ohio and Northern Kentucky; different from ''Chili con carne'' * Chili sauce Places China * Zhili, formerly romanized as Chili, a former Chinese province United States * Chili, Indiana, an unincorporated town * Chili, New Mexico, an unincorporated census-designated place * Chili, New York, a suburb of Rochester * Chili, Ohio, an unincorporated community * Chili, Wisconsin, an unincorporated census-designated place * Chili Gulch (also spelled ''Chile Gulch''), a gulch in Calaveras County, California * Chili Township, Hancock County, Illinois ** Chili, Illinois, an unincorporated community Pe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sauces
The following is a list of notable culinary and prepared sauces used in cooking and food service. General * * * * * * * * * * * * * * * * * * * * * * * * * * (salsa roja) * * * – a velouté sauce flavored with tomato * * – prepared using mushrooms and lemon * * * * * * * * * By type Brown sauces include: * * * * * * * * * * * Butter sauces * * * * Beurre noisette * * Emulsified sauces * * * * * * * * (w/ chilli) Fish sauces * * * * Green sauces * See Tomato sauces * * Hot sauces * Pepper sauces *Mustard sauces ** * Chile pepper-tinged sauces * s include: ** ** ** sauce ** sauce ** ** ** Meat-based sauces * * * * * * * * Pink sauces * See Pink sauce Sauces made of chopped fresh ingredients * * * * * * * * Latin American Salsa cruda of various kinds * * * * Sweet sauces * * * * * * * * * * * not liquid, but called a sauce nonetheless ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pico De Gallo
''Pico de gallo'' (, ), 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. It is traditionally made from chopped tomato, onion, and serrano peppers (jalapeños or habaneros may be used as alternatives), with salt, lime juice, and cilantro. ''Pico de gallo'' can be used in much the same way as other Mexican liquid salsas. Because it contains less liquid, it also can be used as a main ingredient in dishes such as tacos and fajitas. The tomato-based variety is widely known as ''salsa picada'' (' minced/chopped sauce'). In Mexico it is normally called ''salsa mexicana'' ('Mexican sauce'). Because the colours of the red tomato, white onion, and green chili and cilantro are reminiscent of the colours of the Mexican flag, it is also called ''salsa bandera'' ('flag sauce'). In many regions of Mexico the term ''pico de gallo'' describes any of a variety of salads (inc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salsa Verde
Salsa verde () is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chili peppers. The tomatillo-based Mexican ''salsa verde'' dates to the Aztec Empire, as documented by the Spanish physician Francisco Hernández, and is distinct from the various medieval European parsley-based green sauces. In the cuisines of Mexico and the Southwestern United States, it is often served with Mexican or Tex-Mex style dishes like enchiladas and chicharrón (pork rinds). The version typical of New Mexico consists mostly of green chile rather than tomatillos. Types This green sauce comes in subtypes: cooked sauce, in which the ingredients are cooked and then ground; roasted salsa, in which the elements are roasted on a and then ground; raw sauce, in which ingredients are ground and eaten without cooking; and a combination in which some of the elements are cooked. A or a blender can be used for the grinding process. Cooking or roasting the tomatillo will enhance ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chili Sauce
Chili sauce and chili paste are condiments prepared with chili peppers. Chili sauce may be hot, sweet or a combination thereof, and may differ from hot sauce in that many sweet or mild varieties exist, which is typically lacking in hot sauces. Several varieties of chili sauce include sugar in their preparation, such as the Thai sweet chili sauce and Filipino ''agre dulce'', which adds sweetness to their flavor profile.'' Handbook of Vegetable Preservation and Processing'' pp. 162–164.''The Asian Grocery Store Demystified'', Linda Bladholm pp. 58–61. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quesadillas
A quesadilla (; ; Mexican diminutive of ''quesada'') 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. Traditionally, a corn tortilla is used, but it can also be made with a flour tortilla. A ''full quesadilla'' is made with two tortillas that hold a layer of cheese between them. A ''half'' is a single tortilla that has been filled with cheese and folded into a half-moon shape. History The quesadilla has its origins in colonial Mexico. The quesadilla as a dish has changed and evolved over many years as people have experimented with different variations of it. Quesadillas are frequently sold at Mexican restaurants all over the world. Types Original Mexican quesadilla In the central and southern regions of Mexico, a quesadilla is a flat circle of cooked corn masa, called a ''tortilla'', warmed to soften it enough to be folded in half, and then filled. They ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tacos
A taco (, , ) is a traditional Mexican food consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, allowing for great versatility and variety. They are often garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, onion, tomatoes, and chiles. Tacos are a common form of antojitos, or Mexican street food, which have spread around the world. Tacos can be contrasted with similar foods such as burritos, which are often much larger and rolled rather than folded; taquitos, which are rolled and fried; or chalupas/ tostadas, in which the tortilla is fried before filling. Etymology The origins of the taco are not precisely known, and etymologies for the culinary usage of the word are generally theoretical. ''Taco'' i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Huevos Rancheros
Huevos rancheros (, 'ranch-style eggs') is a breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms. Basic dish The basic dish consists of fried eggs served on lightly fried or charred corn or flour tortillas topped with a pico de gallo made of tomatoes, chili peppers, onion, and cilantro. Common accompaniments include refried beans, Mexican-style rice, and guacamole or slices of avocado, with cilantro as a garnish. Variants As the dish spread beyond Mexico, variations using wheat flour tortillas instead of corn, and pureed chili or enchilada sauce instead of tomato-chili pico de gallo, have appeared. Non-Mexican additions such as cheese, sour cream, and lettuce also have become common additions beyond the dish's native range. Huevos divorciados "Huevos divorciados" (divorced eggs) are simply two eggs served in the same style as huevos rancheros but with a different sauce for each egg – usually a salsa roja and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Enchilada Sauce
An enchilada (, ) is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. Enchilada sauces include chili-based sauces, such as salsa roja, various moles, tomatillo-based sauces, such as salsa verde, or cheese-based sauces, such as chile con queso. Etymology 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. ''Enchilada'' is the past participle of Spanish ''enchilar'', "to add chili pepper to"; literally, "to season (or decorate) with chili". The idiomatic American English phrase "the whole enchilada" means "the whole thing". History Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Aztec times. The people living in the lake region ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Enchiladas
An enchilada (, ) is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. Enchilada sauces include chili-based sauces, such as salsa roja, various moles, tomatillo-based sauces, such as salsa verde, or cheese-based sauces, such as chile con queso. Etymology 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. ''Enchilada'' is the past participle of Spanish ''enchilar'', "to add chili pepper to"; literally, "to season (or decorate) with chili". The idiomatic American English phrase "the whole enchilada" means "the whole thing". History Enchiladas originated in Mexico, where the practice of rolling tortillas around other food dates back at least to Aztec times. The people living in the lake regi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
_(2).jpg "Click for more on -> Appetizer")
.jpg "Click for more on -> Pico De Gallo")
