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Machaca With Egg
Machaca is a traditionally dried meat, usually spiced beef or pork, that is rehydrated and then used in popular local cuisine in Northern Mexico and the Southwestern United States. It is also readily available in many groceries and supermarkets in these areas. In areas where the dried meat product is not easy to obtain, slow-cooked roast beef (brisket) or skirt steak shredded and then fried is sometimes substituted. The dish is known primarily in the north of Mexico, and the southern regions of the U.S. states of Arizona, California, and New Mexico, and in Texas where it is known as ''machacado''. In central and southern Mexico, it is not well known by lower socioeconomic classes. History Machaca was originally prepared most commonly from dried, spiced beef or pork, and then rehydrated and pounded to make it tender. The reconstituted meat would then be used to prepare any number of dishes. While drying meat is one of the oldest forms of preservation, the drying of beef with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dehydration
In physiology, dehydration is a lack of total body water that disrupts metabolic processes. It occurs when free water loss exceeds intake, often resulting from excessive sweating, health conditions, or inadequate consumption of water. Mild dehydration can also be caused by immersion diuresis, which may increase risk of decompression sickness in divers. Most people can tolerate a 3-4% decrease in total body water without difficulty or adverse health effects. A 5-8% decrease can cause fatigue and dizziness. Loss of over 10% of total body water can cause physical and mental deterioration, accompanied by severe thirst. Death occurs with a 15 and 25% loss of body water.Ashcroft F, Life Without Water in Life at the Extremes. Berkeley and Los Angeles, 2000, 134-138. Mild dehydration usually resolves with oral rehydration, but severe cases may need intravenous fluids. Dehydration can cause hypernatremia (high levels of sodium ions in the blood). This is distinct from hypovolemia ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Machacado Con Huevo
Machacado con huevo, Machaca con huevo, or Huevos con machaca is a dish consisting of shredded dry beef that is scrambled eggs, scrambled with egg (food), eggs. Its name means "shredded with eggs" in Spanish language, Spanish. The shredded dry beef, ''carne seca'' or "machaca", is said to have originated in the town of Ciénega de Flores, about 20 miles north of Monterrey, Mexico. The early settlers in the area air-Curing (food preservation), cured beef so that it would be preserved. The basic machacado con huevo is made with eggs and dried beef. Chopped tomatoes, onions and jalapeños or Serrano pepper, serrano chili peppers can be added, or Salsa (sauce), salsa can be cooked into it, to create another version. This is a traditional dish in the northern Mexican state of Nuevo León that is usually eaten at breakfast, but was also eaten at other meals. In the US, this breakfast or brunch dish is popular in Texas. History According to one legend, the dish was invented in the 192 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortillas
A tortilla (, ) is a thin, circular unleavened flatbread from Mesoamerica originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indigenous peoples of Mesoamerica before colonization, tortillas are a cornerstone of Mesoamerican cuisine. Corn tortillas in Mesoamerica are known from as early as 500 BCE. Etymology The word ''tortilla'' is derived from the Spanish word ''torta'', meaning "cake," plus the diminutive -''illa''; as a result, the word means "little cake" in Spanish. Varieties Corn Tortillas made from nixtamalized maize meal (''masa de maíz'') are the oldest variety of tortilla. They originated in Mexico and Central America, and remain popular throughout the Americas. Peoples of the Oaxaca region in Mexico first made tortillas at the end of the Villa Stage (1500 to 500 BCE). Towards the end of the 19th century, the first mechanical utensils for making t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poblano
The poblano (''Capsicum annuum'') is a mild chili pepper originating in Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ''ancho'' (wide). Stuffed fresh and roasted, it is popular in chiles rellenos poblanos. While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano. A closely related variety is the mulato, which is darker in color, sweeter in flavor, and softer in texture. The pasilla pepper is sometimes incorrectly called "poblano", particularly in the United States, but they are distinct from true poblano peppers. Growth The bush has multiple stems and can reach in height. The fruit is long and wide. An immature poblano is dark purplish green in color, but the mature fruits eventually turn a re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chile Verde
Chili con carne ( ), often shortened to chili, is a spicy stew of Mexican origin containing chili peppers (sometimes in the form of chili powder), meat (usually beef), tomatoes, and often pinto beans or kidney beans. Other seasonings may include garlic, onions, and cumin. The types of meat and other ingredients used vary based on geographic and personal tastes. Recipes provoke disputes among aficionados, some of whom insist that the word ''chili'' applies only to the basic dish, without beans and tomatoes. Chili con carne is a common dish for cook-offs, and may be used as a side, garnish, or ingredient in other dishes, such as soups or salsas. Origins and history In writings from 1529, the Franciscan friar Bernardino de Sahagún described chili pepper-seasoned stews being eaten in the Aztec capital, Tenochtitlan, now the location of Mexico City. The use of beef as the primary meat originated when the Spanish introduced cattle to Mexico. Most of the beef being consumed in Me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
UBC Okanagan
The University of British Columbia Okanagan (also known as UBC Okanagan or UBCO) is a campus of the University of British Columbia in Kelowna, British Columbia, Canada. This campus is the research and innovation hub in the province's southern interior, in British Columbia's Okanagan, Okanagan Valley and home to over 11,913 undergraduate and graduate students. UBC Okanagan has 62 undergraduate programs and 19 graduate programs. History Okanagan University College The current site of UBC Okanagan was initially used by Okanagan University College (OUC), which was founded in 1989 (in principle) as a part of a plan by the government to improve access to post-secondary education in the Southern Interior of British Columbia. Initially, degrees were awarded in partnership with other universities, but by 1995, the university college began granting degrees in its name. In the late 1990s, OUC started lobbying efforts to gain full university status. University of British Columbia In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Burritos
A burrito (, ) or burro in Mexico is, historically, a regional name, among others, for what is known as a taco, a tortilla filled with food, in other parts of the country. The term ''burrito'' was regional, specifically from Guanajuato, Guerrero, Michoacán, San Luis Potosí, Sonora and Sinaloa, for what is known as a ''taco'' in Mexico City and surrounding areas, and ''codzito'' in Yucatán and Quintana Roo. Due to the cultural influence of Mexico City, the term ''taco'' became the default, and the meaning of terms like ''burrito'' and ''codzito'' were forgotten, leading many people to create new meanings and folk histories. In modern times, it is considered by many as a different dish in Mexican and Tex-Mex cuisine that took form in Ciudad Juárez, consisting of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients. In Central and Southern Mexico, burritos are still considered tacos, and are known as ''tacos de harina'' (" wheat flour tacos" ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tacos
A taco (, , ) is a traditional Mexican dish 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, and garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, coriander, 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'' in the sense of a typical Mexican dish co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flautas
A taquito (, Spanish for "small taco"), taco dorado, rolled taco, or flauta (, Spanish for "flute") is a Mexican dish that typically consists of a small rolled-up tortilla that contains filling, including beef, cheese or chicken.Castro, RafaelaChicano folklore: a guide to the folktales, traditions, rituals and religious practices of Mexican Americans. Oxford University Press, 2000. p.217. The filled tortilla is then shallow-fried or deep-fried. The dish is often topped with condiments such as sour cream and guacamole. Corn tortillas are generally used to make taquitos. The dish is more commonly known as flautas when they are larger than their taquito counterparts, and can be made with either flour or corn tortillas. History The taquito or little taco was referred to in the 1917 ''Preliminary Glossary of New Mexico Spanish'', with the word noted as a "Mexicanism" used in New Mexico. The modern definition of a taquito as a rolled-tortilla dish was given in 1929 in a book of st ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Machaca At La Imperial (455833992)
Machaca is a traditionally dried meat, usually spiced beef or pork, that is rehydrated and then used in popular local cuisine in Northern Mexico and the Southwestern United States. It is also readily available in many groceries and supermarkets in these areas. In areas where the dried meat product is not easy to obtain, slow-cooked roast beef (brisket) or skirt steak shredded and then fried is sometimes substituted. The dish is known primarily in the north of Mexico, and the southern regions of the U.S. states of Arizona, California, and New Mexico, and in Texas where it is known as ''machacado''. In central and southern Mexico, it is not well known by lower socioeconomic classes. History Machaca was originally prepared most commonly from dried, spiced beef or pork, and then rehydrated and pounded to make it tender. The reconstituted meat would then be used to prepare any number of dishes. While drying meat is one of the oldest forms of preservation, the drying of beef with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sonora, Mexico
Sonora (), officially Estado Libre y Soberano de Sonora (), is one of the 31 states which, along with Mexico City, comprise the Federal Entities of Mexico. The state is divided into 72 municipalities; the capital (and largest) city of which is Hermosillo, located in the center of the state. Other large cities include Ciudad Obregón, Nogales (on the Mexico-United States border), San Luis Río Colorado, and Navojoa. Sonora is bordered by the states of Chihuahua to the east, Baja California to the west (of the north portion) and Sinaloa to the southeast. To the north, it shares a border with the United States, and on the southwest has a significant share of the coastline of the Gulf of California. Sonora's natural geography is divided into three parts: the Sierra Madre Occidental in the east of the state; plains and rolling hills in the center; and the coast on the Gulf of California. It is primarily arid or semiarid deserts and grasslands, with only the highest elevation ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
