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Arroz Rojo
Mexican rice (sometimes referred to as Spanish rice or red rice in Tex–Mex cuisine), also known as ''arroz a la mexicana'', ''arroz mexicano'', ''sopa de arroz'', or ''arroz rojo'' in Spanish, is a Mexican cuisine, Mexican side dish made from white rice, tomato, garlic, onion, and perhaps other ingredients. Mexican rice is almost always eaten as a complement to other dishes such as Mole (sauce), mole, refried beans, rotisserie chicken, carne asada, picadillo, Taco, tacos, fried fish, fried chicken, Chile relleno, chiles rellenos, or vegetable soup. Mexican-style rice is especially popular in Bajío, central and northern Mexico and the southwestern United States. It is eaten year-round and is one of the most common preparations in Mexican cuisine. Preparation Mexican rice is prepared by rinsing and briefly soaking medium-grained white rice and then toasting the rice in a heavy Cookware and bakeware, saucepan with fat, such as lard or cooking oil. After the grains of rice sta ...
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Mexico
Mexico, officially the United Mexican States, is a country in North America. It is the northernmost country in Latin America, and borders the United States to the north, and Guatemala and Belize to the southeast; while having maritime boundary, maritime boundaries with the Pacific Ocean to the west, the Caribbean Sea to the southeast, and the Gulf of Mexico to the east. Mexico covers 1,972,550 km2 (761,610 sq mi), and is the List of countries by area, thirteenth-largest country in the world by land area. With a population exceeding 130 million, Mexico is the List of countries by population, tenth-most populous country in the world and is home to the Hispanophone#Countries, largest number of native Spanish speakers. Mexico City is the capital and List of cities in Mexico, largest city, which ranks among the List of cities by population, most populous metropolitan areas in the world. Human presence in Mexico dates back to at least 8,000 BC. Mesoamerica, considered a cradle ...
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Fried Fish
Fried fish is any fish or shellfish that has been prepared by frying. Often, the fish is covered in batter, egg and breadcrumbs, flour, or herbs and spices before being fried and served, often with a slice of lemon. Fish is fried in many parts of the world, and fried fish is an important food in many cuisines. For many cultures, fried fish is historically derived from '' pescado frito'', and the traditional fish and chips dish of England which it may have inspired. The latter remains a staple take-out dish of the UK and its former and present colonies. Fried fishcakes made of cod (and other white fish, such as haddock, halibut or whiting) are widely available in the frozen food sections of U.S. grocery stores. Long John Silver's, Skippers, Captain D's, and Arthur Treacher's are well-known North American chain restaurants that serve fried fish as their main food offering. Catfish are also a prevalent farm-raised type of fish that is often served fried throughout the w ...
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Chicken Soup
Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, carrots, potatoes, or grains such as rice and barley. Chicken soup is commonly considered a comfort food. History Humans were already boiling food by the time that chicken was domesticated in the Neolithic period, so it is likely that chickens were being boiled for soup. Modern American chicken soup, which typically includes root vegetables such as carrot, onion, leeks and celery, was a staple across Northern Europe and was brought to the United States by immigrants. Preparation Variations on the flavor are gained by adding root vegetables such as parsnip, potato, sweet potato and celery root; herbs such as bay leaves, parsley and dill; other vegetables such as zucchini, whole garlic cloves, lettuce, or tomatoes; and black pe ...
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Water
Water is an inorganic compound with the chemical formula . It is a transparent, tasteless, odorless, and Color of water, nearly colorless chemical substance. It is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as a solvent). It is vital for all known forms of life, despite not providing food energy or organic micronutrients. Its chemical formula, , indicates that each of its molecules contains one oxygen and two hydrogen atoms, connected by covalent bonds. The hydrogen atoms are attached to the oxygen atom at an angle of 104.45°. In liquid form, is also called "water" at standard temperature and pressure. Because Earth's environment is relatively close to water's triple point, water exists on Earth as a solid, a liquid, and a gas. It forms precipitation in the form of rain and aerosols in the form of fog. Clouds consist of suspended droplets of water and ice, its solid state. When finely divided, crystalline ice ...
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Stock (food)
Stock, sometimes called bone broth, is a savory cooking liquid that forms the basis of many dishes particularly soups, stews, and sauces. Making stock involves simmering animal bones, meat, seafood, or vegetables in water or wine, often for an extended period. Mirepoix or other aromatics may be added for more flavor. Preparation Traditionally, stock is made by simmering various ingredients in water. A newer approach is to use a pressure cooker. The ingredients may include some or all of the following: Bones: Beef and chicken bones are most commonly used; fish is also common. The flavor of the stock comes from the bone marrow, cartilage and other connective tissue. Connective tissue contains collagen, which is converted into gelatin that thickens the liquid. Stock made from bones needs to be simmered for long periods; pressure cooking methods shorten the time necessary to extract the flavor from the bones. Meat: Cooked meat still attached to bones is also used as an ...
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Broth
Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish, or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, gravies, and sauces. Commercially prepared liquid broths are available, typically chicken, beef, fish, and vegetable varieties. Dehydrated broth in the form of bouillon cubes was commercialized beginning in the early 20th century. Stock versus broth Many cooks and food writers use the terms ''broth'' and ''stock'' interchangeably. In 1974, James Beard (an American cook) wrote that stock, broth, and bouillon "are all the same thing". While many draw a distinction between stock and broth, the details of the distinction often differ. One possibility is that stocks are made primarily from animal bones, as opposed to meat, and therefore contain more gelatin, giving them a thicker texture. Another distinction that is sometimes made i ...
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Cooking Oil
Cooking oil (also known as edible oil) is a plant or animal liquid fat used in frying, baking, and other types of cooking. Oil allows higher cooking temperatures than water, making cooking faster and more flavorful, while likewise distributing heat, reducing burning and uneven cooking. It sometimes imparts its own flavor. Cooking oil is also used in food preparation and flavoring not involving heat, such as salad dressings and bread dips. Cooking oil is typically a liquid at room temperature, although some oils that contain saturated fat, such as coconut oil, palm oil and palm kernel oil are solid. There are a wide variety of cooking oils from plant sources such as olive oil, palm oil, soybean oil, canola oil ( rapeseed oil), corn oil, peanut oil, sesame oil, sunflower oil and other vegetable oils, as well as animal-based oils like butter and lard. Oil can be flavored with aromatic foodstuffs such as herbs, chilies or garlic. Cooking spray is an aerosol of coo ...
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Lard
Lard is a Quasi-solid, semi-solid white fat product obtained by rendering (animal products), rendering the adipose tissue, fatty tissue of a domestic pig, pig.Lard
entry in the online ''Merriam-Webster Dictionary''. Accessed on 2020-07-05.
It is distinguished from tallow, a similar product derived from fat of cattle or sheep. Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless.E. S. Clifton, Joseph Kastelic, and Belle Lowe (1955): ''Relationships between Lard Production Methods, Volumes of Production, Costs and Characteristics of Lard Produced in Selected Packing Plants''. Research Bulletin 422, Iowa State College Experiment Station, US Department of Agriculture. ...
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Cookware And Bakeware
Cookware and bakeware is food preparation equipment, such as cooking pots, pans, baking sheets etc. used in kitchens. Cookware is used on a stove or range cooktop, while bakeware is used in an oven. Some utensils are considered both cookware and bakeware. There is a great variety of cookware and bakeware in shape, material, and inside surface. Some materials conduct heat well; some retain heat well. Some surfaces are non-stick; some require seasoning. Some pots and their lids have handles or knobs made of low thermal conductance materials such as bakelite, plastic or wood, which make them easy to pick up without oven gloves. A good cooking pot design has an "overcook edge" which is what the lid lies on. The lid has a dripping edge that prevents condensation fluid from dripping off when handling the lid (taking it off and holding it 45°) or putting it down. History The history of cooking vessels before the development of pottery is minimal due to the limited arch ...
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Southwestern United States
The Southwestern United States, also known as the American Southwest or simply the Southwest, is a geographic and cultural list of regions of the United States, region of the United States that includes Arizona and New Mexico, along with adjacent portions of California, Colorado, Nevada, Oklahoma, Texas, and Utah. The largest cities by List of metropolitan statistical areas, metropolitan area are Phoenix, Arizona, Phoenix, Las Vegas, El Paso, Texas, El Paso, Albuquerque, and Tucson, Arizona, Tucson. Before 1848, in the historical region of Santa Fe de Nuevo México as well as parts of Alta California and Coahuila y Tejas, settlement was almost non-existent outside of New Mexico's pueblos and Santa Fe de Nuevo México#Regions and municipalities, Spanish or Mexican municipalities. Much of the area had been a part of New Spain and Mexico until the United States acquired the area through the Treaty of Guadalupe Hidalgo in 1848 and the smaller Gadsden Purchase in 1854. While the regio ...
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Northern Mexico
Northern Mexico ( ), commonly referred as , is an informal term for the northern cultural and geographical area in Mexico. Depending on the source, it contains some or all of the states of Baja California, Baja California Sur, Chihuahua (state), Chihuahua, Coahuila, Durango, Nuevo León, Sinaloa, Sonora and Tamaulipas. There is no specific border that separates the northern states from the southern states in Mexico. For some authors, only states that have a border with the United States are considered as northern Mexico, i.e. Baja California, Chihuahua, Coahuila, Nuevo León, Sonora and Tamaulipas. Others also include Durango, Sinaloa and Baja California Sur. Other people consider that the north starts above the Tropic of Cancer, but this description would include some parts of Zacatecas and San Luis Potosí that are not considered northern states. History Before colonization It is not known precisely when the first settlers came to northern Mexico. The harsh climate in th ...
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Bajío
The Bajío (the ''lowland'') is a cultural and geographical region within the Mexican Plateau, central Mexican plateau which roughly spans from northwest of Greater Mexico City, Mexico City to the main silver mines in the northern-central part of the country. This includes (from south to north) the states of Querétaro, Guanajuato, parts of Jalisco (Centro, Los Altos de Jalisco), Aguascalientes and parts of Zacatecas, San Luis Potosí and Michoacán. Located at the border between Mesoamerica and Aridoamerica, El Bajío saw relatively few permanent settlements and big civilizations during Pre-Columbian era, Pre-Columbian history, being mostly inhabited by the Otomi and semi-nomadic tribes known to the Aztecs as the "Chichimeca" peoples (poorly attested conglomerate of Uto-Aztecan languages, Uto-Nahua groups, from whom the Toltec and the Aztecs were probably descended). The tribes that inhabited the Bajío proved to be some of the hardest to conquer for the Spanish—peace was ul ...
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