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Suadero
Suadero, in Mexican cuisine, is a thin cut of meat from the intermediate part of the cow or pork between the belly and the leg. Suadero is noted for having a smooth texture rather than a muscle grain. Typically, suadero is confited or fried and used as a taco filling. Suadero, also known as matambre in Argentina and sobrebarriga in Colombia, is the name of a very thin cut of beef in Argentina, Paraguay and Uruguay, taken from between the skin and the ribs, a sort of flank steak Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a long, flat cut with a significant grain, and is known for its bold flavor and chewiness. Te .... In Mexico City, México; it is very common and popular, offered mainly on street taco stands; but also eaten in sandwiches (tortas) and in a sort of round thick hollow fritters, made of corn dough; served hot, flat and filled with various meats, garn ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taco
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'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mexico
Mexico (Spanish: México), officially the United Mexican States, is a country in the southern portion of North America. It is bordered to the north by the United States; to the south and west by the Pacific Ocean; to the southeast by Guatemala, Belize, and the Caribbean Sea; and to the east by the Gulf of Mexico. Mexico covers ,Mexico ''''. . making it the world's 13th-largest country by are ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). In prehistoric times, humankind hunted aurochs and later domesticated them. Since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, after pork and poultry. As of 2018, the United States, Brazil, and China were the largest producers of beef. Beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. Beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mexican Cuisine
Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its ingredients and methods begin with the first agricultural communities such as the Olmec and Maya who domesticated maize, created the standard process of maize nixtamalization, and established their foodways. Successive waves of other Mesoamerican groups brought with them their own cooking methods. These included: the Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, Mazahua, and Nahua. With the Mexica formation of the multi-ethnic Triple Alliance (Aztec Empire), culinary foodways became infused ( Aztec cuisine). Today's food staples native to the land include corn (maize), turkey, beans, squash, amaranth, chia, avocados, tomatoes, tomatillos, cacao, vanilla, agave, spirulina, sweet potato, cactus, and chili pepper. Its history over the centuries has resulted in regional cuis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Meat
Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chickens, sheep, rabbits, pigs, and cattle. This eventually led to their use in meat production on an industrial scale in slaughterhouses. Meat is mainly composed of water, protein, and fat. It is edible raw but is normally eaten after it has been cooked and seasoned or processed in a variety of ways. Unprocessed meat will spoil or rot within hours or days as a result of infection with, and decomposition by, bacteria and fungi. Meat is important to the food industry, economies, and cultures around the world. There are nonetheless people who choose to not eat meat (vegetarians) or any animal products (vegans), for reasons such as taste preferences, ethics, environmental concerns, health concerns or religious dietary rules. Terminology Th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Confit
Confit (, ) (from the French word '' confire'', literally "to preserve") is any type of food that is cooked slowly over a long period as a method of preservation. Confit, as a cooking term, describes when food is cooked in grease, oil, or sugar water (syrup), at a lower temperature, as opposed to deep frying. While deep frying typically takes place at temperatures of , confit preparations are done at a much lower temperature, such as an oil temperature of around , or sometimes even cooler. The term is usually used in modern cuisine to mean long, slow cooking in oil or fat at low temperatures, many having no element of preservation, such as in dishes like confit potatoes. For meat, this method requires the meat to be salted as part of the preservation process. After salting and cooking in fat, confit can last for several months or years when sealed and stored in a cool, dark place. Confit is a specialty of southwestern France. Etymology The word comes from the French verb ''conf ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Matambre
Matambre is the name of a very thin cut of beef in Argentina, Uruguay and also Paraguay. It is a rose colored muscle taken between the skin and the ribs of the steer, a sort of flank steak. It is not the cut known normally in the U.S. as flank steak. Some people refer to it as the "fly shaker", because it is the muscle used by the animal to twitch to repel flies and other flying insects. Overview The same word (or ''matambre arrollado'' or ''matambre relleno'') is also used for a dish made of a matambre meat roll stuffed with vegetables, peppers, ham, hard-boiled eggs and herbs, then boiled or oven-roasted. It is served sliced—with the fillings making a colourful display—either hot or cold. It is often eaten with chimichurri sauce. It is a rather fatty meat and is usually eaten with vegetables. Pork matambre is also used. The name matambre is formed from the combination of "matar" and "hambre" ("hunger killer"). Cut Matambre is cut from the side of the cow, between the sk ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sobrebarriga
Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a long, flat cut with a significant grain, and is known for its bold flavor and chewiness. Terminology French butchers call the cut ''bavette'', which means "bib". In Brazil, it is called ''fraldinha'' ("little diaper"). The cut is common in Colombia, where they call it '' sobrebarriga'' ("over the belly"); ''sobrebarriga a la brasa'' is a Colombian recipe for braised flank steak. Argentina, Uruguay, Spain, and Rio Grande do Sul call flank steak ''vacío'' ("empty"). Use Flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in ''fajitas''. It can be grilled, pan-fried, broiled, or braised for increased tenderness. Grain (meat fibre) is very apparent in flank steaks, as it comes from a well-exercised part of the cow, and many chefs cut across the grain to mak ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Argentina
Argentina (), officially the Argentine Republic ( es, link=no, República Argentina), is a country in the southern half of South America. Argentina covers an area of , making it the second-largest country in South America after Brazil, the fourth-largest country in the Americas, and the eighth-largest country in the world. It shares the bulk of the Southern Cone with Chile to the west, and is also bordered by Bolivia and Paraguay to the north, Brazil to the northeast, Uruguay and the South Atlantic Ocean to the east, and the Drake Passage to the south. Argentina is a federal state subdivided into twenty-three provinces, and one autonomous city, which is the federal capital and largest city of the nation, Buenos Aires. The provinces and the capital have their own constitutions, but exist under a federal system. Argentina claims sovereignty over the Falkland Islands, South Georgia and the South Sandwich Islands, and a part of Antarctica. The earliest recorded human presen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paraguay
Paraguay (; ), officially the Republic of Paraguay ( es, República del Paraguay, links=no; gn, Tavakuairetã Paraguái, links=si), is a landlocked country in South America. It is bordered by Argentina to the south and southwest, Brazil to the east and northeast, and Bolivia to the northwest. It has a population of seven million, nearly three million of whom live in the capital and largest city of Asunción, and its surrounding metro. Although one of only two landlocked countries in South America (Bolivia is the other), Paraguay has ports on the Paraguay and Paraná rivers that give exit to the Atlantic Ocean, through the Paraná-Paraguay Waterway. Spanish conquistadores arrived in 1524, and in 1537, they established the city of Asunción, the first capital of the Governorate of the Río de la Plata. During the 17th century, Paraguay was the center of Jesuit missions, where the native Guaraní people were converted to Christianity and introduced to European culture. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uruguay
Uruguay (; ), officially the Oriental Republic of Uruguay ( es, República Oriental del Uruguay), is a country in South America. It shares borders with Argentina to its west and southwest and Brazil to its north and northeast; while bordering the Río de la Plata to the south and the Atlantic Ocean to the southeast. It is part of the Southern Cone region of South America. Uruguay covers an area of approximately and has a population of an estimated 3.4 million, of whom around 2 million live in the metropolitan area of its capital and largest city, Montevideo. The area that became Uruguay was first inhabited by groups of hunter–gatherers 13,000 years ago. The predominant tribe at the moment of the arrival of Europeans was the Charrúa people, when the Portuguese first established Colónia do Sacramento in 1680; Uruguay was colonized by Europeans late relative to neighboring countries. The Spanish founded Montevideo as a military stronghold in the early 18th centur ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flank Steak
Flank steak is a cut of beef steak taken from the abdominal muscles of the cow, located just behind the plate and in front of the rear quarter. It is a long, flat cut with a significant grain, and is known for its bold flavor and chewiness. Terminology French butchers call the cut ''bavette'', which means "bib". In Brazil, it is called ''fraldinha'' ("little diaper"). The cut is common in Colombia, where they call it '' sobrebarriga'' ("over the belly"); ''sobrebarriga a la brasa'' is a Colombian recipe for braised flank steak. Argentina, Uruguay, Spain, and Rio Grande do Sul call flank steak ''vacío'' ("empty"). Use Flank steak is used in a variety of dishes including London broil and as an alternative to the traditional skirt steak in '' fajitas''. It can be grilled, pan-fried, broiled, or braised for increased tenderness. Grain (meat fibre) is very apparent in flank steaks, as it comes from a well-exercised part of the cow, and many chefs cut across the grain to make t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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