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Tamal
A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. ''Tamale'' is an anglicized version of the Spanish word (plural: ). comes from the Nahuatl . The English "tamale" is a back-formation of , with English speakers interpreting the ''-e-'' as part of the stem, rather than part of the plural suffix ''-es''. Origin Tamales originated in Mesoamerica as early as 8000 to 5000 BC. The preparation of tamales is likely to have spread from the indigenous cultures in Guatemala and Mexico to the rest of Latin America. According to archaeologists Karl Taube, William Saturno, and David Stuart, tamales may date from around 10 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Zacahuil
A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned. ''Tamale'' is an anglicized version of the Spanish word (plural: ). comes from the Nahuatl . The English "tamale" is a back-formation of , with English speakers interpreting the ''-e-'' as part of the stem, rather than part of the plural suffix ''-es''. Origin Tamales originated in Mesoamerica as early as 8000 to 5000 BC. The preparation of tamales is likely to have spread from the indigenous cultures in Guatemala and Mexico to the rest of Latin America. According to archaeologists Karl Taube, William Saturno, and David Stuart, tamales may date from around ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nixtamalization
Nixtamalization () is a process for the preparation of corn, or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater (but sometimes aqueous alkali metal carbonates), washed, and then hulled. The term can also refer to the removal via an alkali process of the pericarp from other grains such as sorghum. Nixtamalized corn has several benefits over unprocessed grain: It is more easily ground, its nutritional value is increased, flavor and aroma are improved, and mycotoxins are reduced by up to 97%–100% (for aflatoxins). Lime and ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose, the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the maize. Corn's hemicellulose-bound niacin is converted to free niacin (a form of vitamin B3), making it available for absorption into the body, thus helping to prevent pellagra. Some of the corn oil is broken down ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guajolota
Guajolota (), also known as a torta de tamal, is a form of street food commonly found in Mexico City and within the State of Mexico. It is essentially a sandwich composed of a tamal placed inside a ''bolillo'' or a ''telera'', which is a rounder version of a bolillo. Vendors are commonly found selling tortas de tamal throughout the day near offices, markets, schools, and especially near churches on Sunday mornings. Most vendors sell a variety of tamales stuffed with different ingredients, such as red '' mole'' with chicken, '' salsa verde'' with pork, cheese and chile poblano "rajas con queso," or a "tamal de dulce," which is a sweet flavored tamal, to accompany the bolillo. Guajolotas are frequently bought with a hot drink known as ''atole'', which comes in a variety of flavors. The order of a guajolota and atole are also known in Mexico City as a "guajolocombo." The term guajolota is the feminized version of the word guajolote, which originates from the Nahuatl word huexolot ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banana Leaf
The banana leaf is the leaf of the banana plant, which may produce up to 40 leaves in a growing cycle. The leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrapping, and food-serving in a wide range of cuisines in tropical and subtropical areas. They are used for decorative and symbolic purposes in numerous Hindu and Buddhist ceremonies. In traditional homebuilding in tropical areas, roofs and fences are made with dry banana-leaf thatch. Banana and palm leaves were historically the primary writing surfaces in many nations of South and Southeast Asia. Applications in cuisine Banana leaves are large, flexible, and waterproof.Frozen Banana Leaf , Temple of Thai Food Store They impart an aroma to food that is cooked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maize
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn ( North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces pollen inflorescences (or "tassels") and separate ovuliferous inflorescences called ears that when fertilized yield kernels or seeds, which are fruits. The term ''maize'' is preferred in formal, scientific, and international usage as a common name because it refers specifically to this one grain, unlike ''corn'', which has a complex variety of meanings that vary by context and geographic region. Maize has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat or rice. In addition to being consumed directly by humans (often in the form of masa), maize is also used for corn ethanol, animal feed and other maize products, such as corn starch a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Masa
''Masa'' (or ''masa de maíz'') (; ) is a maize dough that comes from ground nixtamalized corn. It is used for making corn tortillas, ''gorditas'', ''tamales'', '' pupusas'', and many other Latin American dishes. It is dried and powdered into a flour form called ''masa harina''. Masa is reconstituted from masa harina by mixing with water before use in cooking. In Spanish, ''masa harina'' translates to "dough flour", which can refer to many other types of dough. Preparation Field corn grain is dried and then treated by cooking the mature, hard grain in a diluted solution of slaked lime (calcium hydroxide) or wood ash, and then letting it soak for many hours. The soaked maize is then rinsed thoroughly to remove the unpalatable flavor of the alkali. This process is nixtamalization, and it produces hominy, which is ground into a relatively dry dough to create fresh masa. The fresh masa can be sold or used directly, or can be dehydrated and blended into a powder to create masa hari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uchepos
Chepos also regionally known as Uchepos is a dish in Mexican cuisine, a tamal made with tender maize (corn), which sometimes is added to milk. It has a sweet taste and its consistency is soft. The chepo can be served on its own, or with green tomatillo salsa or tomato cooked and accompanied by fresh cheese or sour cream. As a dessert, it is usually served and bathed in sweetened condensed milk. Although it is considered to have originated in the Mexican state of Michoacan, chepo can be found in other states of the republic where it is called corn tamal. In other regions of Central America it is also called corn tamal. In some regions in South America these tamales are called humitas where the recipes may call for some spices, raisins, other sweet ingredients such as cajeta blanca/arequipe/dulce de leche ''Dulce de leche'' (; pt, doce de leite), also known as caramelized milk, milk candy or milk jam in English, is a confection from Latin America prepared by slowly heating s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guatemala
Guatemala ( ; ), officially the Republic of Guatemala ( es, República de Guatemala, links=no), is a country in Central America. It is bordered to the north and west by Mexico; to the northeast by Belize and the Caribbean; to the east by Honduras; to the southeast by El Salvador and to the south by the Pacific Ocean. With an estimated population of around million, Guatemala is the most populous country in Central America and the 11th most populous country in the Americas. It is a representative democracy with its capital and largest city being Nueva Guatemala de la Asunción, also known as Guatemala City, the most populous city in Central America. The territory of modern Guatemala hosted the core of the Maya civilization, which extended across Mesoamerica. In the 16th century, most of this area was conquered by the Spanish and claimed as part of the viceroyalty of New Spain. Guatemala attained independence in 1821 from Spain and Mexico. In 1823, it became part of t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aztec
The Aztecs () were a Mesoamerican culture that flourished in central Mexico in the post-classic period from 1300 to 1521. The Aztec people included different ethnic groups of central Mexico, particularly those groups who spoke the Nahuatl language and who dominated large parts of Mesoamerica from the 14th to the 16th centuries. Aztec culture was organized into city-states ('' altepetl''), some of which joined to form alliances, political confederations, or empires. The Aztec Empire was a confederation of three city-states established in 1427: Tenochtitlan, city-state of the Mexica or Tenochca; Texcoco; and Tlacopan, previously part of the Tepanec empire, whose dominant power was Azcapotzalco. Although the term Aztecs is often narrowly restricted to the Mexica of Tenochtitlan, it is also broadly used to refer to Nahua polities or peoples of central Mexico in the prehispanic era, as well as the Spanish colonial era (1521–1821). The definitions of Aztec and Aztecs h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Back-formation
In etymology, back-formation is the process or result of creating a new word via inflection, typically by removing or substituting actual or supposed affixes from a lexical item, in a way that expands the number of lexemes associated with the corresponding root word.Crystal, David. ''A Dictionary of Linguistics and Phonetics, Sixth Edition'', Blackwell Publishers, 2008. The resulting is called a ''back-formation'', a term coined by James Murray in 1889. ('' Oxford English Dictionary Online'' preserves its first use of 'back-formation' from 1889 in the definition of ''to burgle''; from ''burglar''.) For example, the noun ''resurrection'' was borrowed from Latin, and the verb ''resurrect'' was then back-formed hundreds of years later from it by removing the ''-ion'' suffix. This segmentation of ''resurrection'' into ''resurrect'' + ''ion'' was possible because English had examples of Latin words in the form of verb and verb+''-ion'' pairs, such as ''opine/opinion''. These bec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Steaming
Steaming is a method of cooking using steam. This is often done with a food steamer, a kitchen appliance made specifically to cook food with steam, but food can also be steamed in a wok. In the American southwest, steam pits used for cooking have been found dating back about 5,000 years. Steaming is considered a healthy cooking technique that can be used for many kinds of foods. Because steaming can be achieved by heating less water or liquid, and because of the excellent thermodynamic heat transfer properties of steam, steaming can be as fast, or faster, than cooking in boiling water, as well as being more energy efficient. History Some of the world's earliest examples of steam cooking were found in China's Yellow River Valley, early steam cookers made of stoneware have been found dating back as far as 5,000 BCE. And also in Gunma Prefecture, Japan, created during the Stone Age. Some of the second earliest examples of steam cooking have been found in Italy and Sardinia, crea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corunda
Corunda is a Mexican type of tamale, but wrapped in a long corn or reed plant leaf, and folded, making a triangular shape or spherical shape. They are typically steamed until golden and eaten with sour cream (Mexican crema)and red salsa. Unlike typical tamales, they do not always have a filling. They are usually made using corn masa, salt, lard, and water. Some corundas are filled with salsa on the inside. They are commonly sold by the dozen. It is a common food in the state of Michoacán. Known since pre-Hispanic times, it is also part of the gastronomy of some neighboring states such as Guanajuato, Jalisco, Guerrero, Colima, Estado de México and Querétaro. The best known are those of manteca, wrapped in leaves from the stalk of the fresh corn plant, not in corn husks, and those of ceniza, wrapped in reed leaves. See also * List of Mexican dishes * List of steamed foods This is a list of steamed foods and dishes that are typically or commonly prepared by the cooking met ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
