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Píib
Pib, more correctly in Yucatec Maya language, Yucatec Mayan píib (pronounced ), is a typical earth oven of the Yucatán Peninsula, Yucatán peninsula, in Mexico. This technique probably has a Pre-Hispanic Mexico, pre-Hispanic origin. It consists of digging a hole, lighting a stove with firewood and stones, and cooking the food (traditionally pork or chicken) over low heat, all covered with more soil. Today, many people in Mexico believe that "pib" refers to tamales cooked in the earth oven (called ''chachak waaj'' in Mayan) and not to the oven itself; This confusion is quite widespread. A piib oven can feed up to forty people, so it is typical to prepare it during local festivities. For example, in Kantunilkín, the municipal seat of Lázaro Cárdenas, Quintana Roo, Lázaro Cárdenas, the piib is prepared for December 8, the day of the Immaculate Conception, the patron saint of the town. ''Relleno negro'' is also made for Day of the Dead, Hanal Pixan, as well as ''torteado'' or '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Earth Oven
An earth oven, ground oven or cooking pit is one of the simplest and most ancient cooking structures. At its most basic, an earth oven is a pit in the ground used to trap heat and bake, smoke, or steam food. Earth ovens have been used in many places and cultures in the past, and the presence of such cooking pits is a key sign of human settlement often sought by archaeologists. Earth ovens remain a common tool for cooking large quantities of food where no equipment is available. They have been used in various civilizations around the world and are still commonly found in the Pacific Rim, Pacific region to date. To bake food, the fire is built, then allowed to burn down to a Smouldering, smoulder. The food is then placed in the oven and covered. This covered area can be used to bake bread or other various items. Steaming food in an earth oven covers a similar process. Fire-heated rocks are put into a pit and are covered with green vegetation to add moisture and large quantities of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cochinita Pibil
Cochinita pibil (also puerco pibil or cochinita con achiote) is a traditional Yucatec Mayan slow-roasted pork dish from the Yucatán Peninsula. Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, adding annatto seed, which imparts a vivid burnt orange color, and roasting the meat in a píib while it is wrapped in banana leaf. Methods ''Cochinita'' means baby pig, so true cochinita pibil involves roasting a whole suckling pig. Alternatively, pork shoulder (butt roast), or pork loin is used in many recipes. The high acid content of the marinade and the slow cooking time tenderizes the meat, allowing otherwise tough pieces of meat to be used. The Yucatecan recipes always employ the juice of Seville or bitter oranges for marinating. In areas where bitter oranges are not common, juice of sweet oranges combined with lemons, limes, or vinegar are employed to approximate the effect of the bitter orange on the meat. Another important ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Milpa
Milpa is a crop-growing system used throughout Mesoamerica. It has been most extensively described in the Yucatán peninsula area of Mexico. The word ''milpa'' is derived from the Nahuatl word phrase ''mil-pa'', which translates into "cultivated field." Though different interpretations are given to it, it usually refers to a cropping field. Based on the ancient agricultural methods of Maya peoples and other Mesoamerican people, ''milpa'' agriculture produces maize, beans, and squash. The milpa cycle calls for 2 years of cultivation and eight years of letting the area lie fallow. Agronomists point out that the system is designed to create relatively large yields of food crops without the use of artificial pesticides or fertilizers, and they point out that while it is self-sustaining at current levels of consumption, there is a danger that at more intensive levels of cultivation the milpa system can become unsustainable. The word is also used for a small field, especially in Mexico ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Preservation
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability. For instance, it can reduce the environmental impact of food production. Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Universidad Autónoma De Yucatán
The Universidad Autónoma de Yucatán (''Autonomous University of Yucatan''), or UADY, is an autonomous public university in the state of Yucatán, Mexico, with its central campuses located in the state capital of Mérida. It is the largest tertiary educational institution ( es, link=no, educación superior) in the state, offering some 41 different courses at the undergraduate or Bachelor's degree (''licenciatura'') level, and 26 postgraduate Master's degrees (''maestrías''). The institution was established in 1922 by then governor Felipe Carrillo Puerto as the ''Universidad Nacional del Sureste'', but its lineage may be traced back to a Spanish Empire royal decree promulgated in 1611, that allowed for the creation of the Colegio de San Francisco Javier in Mérida. See also * Education in Mexico Notes References * * External links Universidad Autónoma de Yucatán official website 1922 establishments in Mexico Universidad Autónoma de Yucatán Educational ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arqueología Mexicana
''Arqueología Mexicana'' (Mexican Archaeology) is a bimonthly journal published by Editorial Raíces and the Mexican Instituto Nacional de Antropología e Historia (National Institute of Anthropology and History). The first issue, devoted to Teotihuacán, was published in April–May in 1993. ''Arqueología Mexicana'' contains articles by scholars, a wide selection of photographs on the diverse Mesoamerica Mesoamerica is a historical region and cultural area in southern North America and most of Central America. It extends from approximately central Mexico through Belize, Guatemala, El Salvador, Honduras, Nicaragua, and northern Costa Rica. W ...n cultures, as well as maps and timelines that provide a modern understanding of the Mesoamerican legacy. References External links * WorldCat record 1993 establishments in Mexico Archaeology magazines Bi-monthly magazines Magazines established in 1993 Magazines published in Mexico Spanish-language magazines {{ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mestizo
(; ; fem. ) is a term used for racial classification to refer to a person of mixed European and Indigenous American ancestry. In certain regions such as Latin America, it may also refer to people who are culturally European even though their ancestors are not. The term was used as an ethnic/racial category for mixed-race that evolved during the Spanish Empire. Although, broadly speaking, means someone of mixed European/Indigenous heritage, the term did not have a fixed meaning in the colonial period. It was a formal label for individuals in official documents, such as censuses, parish registers, Inquisition trials, and others. Priests and royal officials might have classified persons as mestizos, but individuals also used the term in self-identification. The noun , derived from the adjective , is a term for racial mixing that did not come into usage until the twentieth century; it was not a colonial-era term.Rappaport, Joanne. ''The Disappearing Mestizo'', p. 247. In the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mexican Barbecue
Barbacoa () is a form of cooking meat that originated in the Caribbean with the Taíno people, who called it by the Arawak word ''barbaca'', from which the term "barbacoa" derives, and ultimately, the word 'barbecue". In contemporary Mexico, it generally refers to meats or whole sheep or whole goats slow-cooked over an open fire or, more traditionally, in a hole dug in the ground covered with agave (''maguey'') leaves, although the interpretation is loose, and in the present day (and in some cases) may refer to meat steamed until tender. This meat is known for its high fat content and strong flavor, often accompanied with onions and cilantro (coriander leaf). Adaptations In the U.S., ''barbacoa'' is often prepared with parts from the heads of cattle, such as the cheeks. In northern Mexico, it is also sometimes made from beef head, but more often it is prepared from goat meat ('' cabrito''). In central Mexico, the meat of choice is lamb, and in the Yucatan, their tradition ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Otomi
The Otomi (; es, Otomí ) are an indigenous people of Mexico inhabiting the central Mexican Plateau (Altiplano) region. The Otomi are an indigenous people of Mexico who inhabit a discontinuous territory in central Mexico. They are linguistically related to the rest of the Otomanguean-speaking peoples, whose ancestors have occupied the Trans-Mexican Volcanic Belt since several millennia before the Christian era. Currently, the Otomi inhabit a fragmented territory ranging from northern Guanajuato, to eastern Michoacán and southeastern Tlaxcala. However, most of them are concentrated in the states of Hidalgo, Mexico and Querétaro. According to the National Institute of Indigenous Peoples of Mexico, the Otomi ethnic group totaled 667,038 people in the Mexican Republic in 2015, making them the fifth largest indigenous people in the country. Of these, only a little more than half spoke Otomi. In this regard, it should be said that the Otomi language presents a high degree of inter ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hidalgo (state)
Hidalgo (), officially the Free and Sovereign State of Hidalgo ( es, Estado Libre y Soberano de Hidalgo) is one of the 31 states which, along with Mexico City, constitute the 32 federal entities of Mexico. It is divided into 84 municipalities and its capital city is Pachuca de Soto. Located in the eastern part of the country, Hidalgo is bordered by San Luis Potosí and Veracruz on the north, Puebla on the east, Tlaxcala and State of Mexico on the south and Querétaro on the west. In 1869, Benito Juárez created the State of Hidalgo and made Pachuca its capital city; Juárez would add the name ''"de Soto"'' in recognition of Manuel Fernando Soto, who is considered the most important driving force in creating the state. The state was named after Miguel Hidalgo y Costilla, the initiator of the Mexican War of Independence. The indigenous peoples of the state, such as the Otomi, retain much of their traditional culture. In addition to Mexicans of Spanish descent, there are al ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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