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Chapulines
Chapulines, plural for chapulín (), are grasshoppers of the genus '' Sphenarium'' that are commonly eaten in certain areas of Mexico. The term is specific to Mexico and Central America, and derives from the Nahuatl word '' chapolin'' (singular) or '' chapolimeh'' (plural). They are collected only at certain times of year (from their hatching in early May through the late summer/early autumn). They are toasted on a comal. Often they are seasoned with garlic, lime juice, chilies and/or salt. One of the regions of Mexico where chapulines are most widely consumed is Oaxaca, where they are sold as snacks at local sports events and are becoming revived among foodies. There is one reference to grasshoppers that are eaten in early records of the Spanish conquest, in early to mid-16th century. Besides Oaxaca, chapulines are popular in areas surrounding Mexico City, such as Tepoztlán, Cuernavaca and Puebla. They may be eaten individually as a ''botana'' (snack) or as a filling, e.g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chapulines In Oaxaca
Chapulines, plural for chapulín (), are grasshoppers of the genus ''Sphenarium'' that are commonly eaten in certain areas of Mexico. The term is specific to Mexico and Central America, and derives from the Nahuatl word ''Aztec cuisine, chapolin'' (singular) or ''Aztec cuisine, chapolimeh'' (plural). They are collected only at certain times of year (from their hatching in early May through the late summer/early autumn). They are toasted on a Comal (cookware), comal. Often they are seasoned with garlic, lime juice, chilies and/or salt. One of the regions of Mexico where chapulines are most widely consumed is Oaxaca, where they are sold as snacks at local sports events and are becoming revived among foodies. There is one reference to grasshoppers that are eaten in early records of the Spanish conquest, in early to mid-16th century. Besides Oaxaca, chapulines are popular in areas surrounding Mexico City, such as Tepoztlán, Cuernavaca and Puebla. They may be eaten individually a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oaxacan Cuisine
Oaxacan cuisine is a regional cuisine of Mexico, centered on the city of Oaxaca, the capital of the eponymous state located in southern Mexico. Oaxaca is one of the country's major gastronomic, historical, and gastro-historical centers whose cuisine is known internationally. Like the rest of Mexican cuisine, Oaxacan food is based on staples such as corn, beans, and chile peppers, but there is a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures. Corn and many beans were first cultivated in Oaxaca. Well-known features of the cuisine include ingredients such as chocolate (often drunk in a hot preparation with spices and other flavourings), Oaxaca cheese, mezcal, and grasshoppers ( chapulines), with dishes such as tlayudas, Oaxacan-style tamales, and seven notable varieties of mole sauce. The cuisine has been praised and promoted by food experts such as Diana Kennedy and Rick Bayless and is part of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aztec Cuisine
Aztec cuisine is the cuisine of the former Aztec Empire and the Nahua peoples of the Valley of Mexico prior to European contact in 1519. The most important staple was corn (maize), a crop that was so important to Aztec society that it played a central part in their culture. Just like wheat in much of Europe or rice in most of East Asia, it was the food without which a meal was not a meal. It came in varieties that differed in color, texture, size and prestige, and was eaten as corn tortillas, tamales or ''ātōlli'', maize gruel. The other constants of Aztec food were salt and chili peppers and the basic definition of Aztec fasting was to abstain from these two. The other major foods were beans, squash and New World varieties of the grains amaranth (or pigweed), and chia. The combination of maize and these basic foods would have provided the average diet. Aztec cuisine was a very well-rounded diet without any significant deficiencies in vitamins or minerals. The cooking of m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oaxaca
Oaxaca, officially the Free and Sovereign State of Oaxaca, is one of the 32 states that compose the political divisions of Mexico, Federative Entities of the Mexico, United Mexican States. It is divided into municipalities of Oaxaca, 570 municipalities, of which 418 (almost three quarters) are governed by the system of (customs and traditions) with recognized local forms of self-governance. Its capital city is Oaxaca City, Oaxaca de Juárez. Oaxaca is in southern Mexico. It is bordered by the states of Guerrero to the west, Puebla to the northwest, Veracruz to the north, and Chiapas to the east. To the south, Oaxaca has a significant coastline on the Pacific Ocean. The state is best known for #Indigenous peoples, its indigenous peoples and cultures. The most numerous and best known are the Zapotec peoples, Zapotecs and the Mixtecs, but 16 are officially recognized. These cultures have survived better than most others in Mexico due to the state's rugged and isolating terrain. M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mexican Cuisine
Mexican cuisine consists of the cuisines and associated traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican Cuisine, Mesoamerican cuisine. Mexican cuisine's ingredients and methods arise from the area's first agricultural communities, such as those of the Olmecs, Olmec and Maya civilization, Maya, who domesticated maize, created the standard process of nixtamalization, and established foodways. Successive waves of other Mesoamerican groups brought with them their cooking methods. These included the Teotihuacanos, Toltec, Huastec civilization, Huastec, Zapotec civilization, Zapotec, Mixtec, Otomi people, Otomi, Tarascan state, Purépecha, Totonac, Mazatec, Mazahua people, Mazahua, and Nahuas, 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 seed, chia, avocados, to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grasshopper
Grasshoppers are a group of insects belonging to the suborder Caelifera. They are amongst what are possibly the most ancient living groups of chewing herbivorous insects, dating back to the early Triassic around 250 million years ago. Grasshoppers are typically ground-dwelling insects with powerful hind legs which allow them to escape from threats by leaping vigorously. Their front legs are shorter and used for grasping food. As hemimetabolous insects, they do not undergo complete metamorphosis; they hatch from an egg into a Nymph (biology), nymph or "hopper" which undergoes five moults, becoming more similar to the adult insect at each developmental stage. The grasshopper hears through the tympanal organ which can be found in the first segment of the abdomen attached to the thorax; while its sense of vision is in the compound eyes, a change in light intensity is perceived in the simple eyes (ocelli). At high population densities and under certain environmental conditions, som ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sphenarium
''Sphenarium'' is a genus of grasshoppers in the family Pyrgomorphidae, native to Mexico and northern Central America. During outbreaks, they can cause significant damage to agricultural crops. Conversely, they have been caught for human consumption, for example as chapulines, since pre-Columbian In the history of the Americas, the pre-Columbian era, also known as the pre-contact era, or as the pre-Cabraline era specifically in Brazil, spans from the initial peopling of the Americas in the Upper Paleolithic to the onset of European col ... times, a practice that also continues today. Species * '' Sphenarium adelinae'', Sanabria-Urbán, Song & Cueva del Castillo, 2017 * '' Sphenarium borrei'', Bolívar, 1884 * '' Sphenarium crypticum'', Sanabria-Urbán, Song & Cueva del Castillo, 2017 * '' Sphenarium histrio'', Gerstaecker, 1884 * '' Sphenarium infernalis'', Sanabria-Urbán, Song & Cueva del Castillo, 2017 * '' Sphenarium macrophallicum'', Kevan & Boyle, 1978 * '' Sphenari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Central America
Central America is a subregion of North America. Its political boundaries are defined as bordering Mexico to the north, Colombia to the southeast, the Caribbean to the east, and the Pacific Ocean to the southwest. Central America is usually defined as consisting of seven countries: Belize, Costa Rica, El Salvador, Guatemala, Honduras, Nicaragua, and Panama. Within Central America is the Mesoamerican biodiversity hotspot, which extends from southern Mexico to southeastern Panama. Due to the presence of several active geologic faults and the Central America Volcanic Arc, there is a high amount of seismic activity in the region, such as volcanic eruptions and earthquakes, which has resulted in death, injury, and property damage. Most of Central America falls under the Isthmo-Colombian cultural area. Before the Spanish expedition of Christopher Columbus' voyages to the Americas, hundreds of indigenous peoples made their homes in the area. From the year 1502 onwards, Spain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mesoamerican Cuisine
Mesoamerican cuisine – (covering Belize, El Salvador, Guatemala, Honduras, Nicaragua, northern Costa Rica and Mexico) has four main staples: maize (many varieties based on what climate it is grown in), beans, squash and chili. Other plant-based foods used include: amaranth, avocado, cassava, cherimoya, chia, chocolate, guava, nanche, pineapple, sapodilla, sweet potatoes, yucca and zapote. Historically, various methods and techniques were employed to store, prepare and preserve the foods, most of which remain in use today. Hernán Cortés introduced rice and wheat to Mesoamerica, prior to which time milpa (known as the cornfield) was one of the main sources of sustenance. Some traditional foods featured in the cuisine include: Atole (a drink made using masa) and Chocolate Atole (with the addition of chocolate) also known as champurrado. Two classic maize dishes are: boiling maize in water and lime, mixing with chili peppers and eating as gruel; dough preparation for flat c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Insects As Food
Insects as food or edible insects are insect species used for human consumption. Over 2 billion people are estimated to eat insects on a daily basis. Globally, more than 2,000 insect species are considered edible, though far fewer are discussed for industrialized mass production and regionally authorized for use in food. Many insects are highly nutritious, though nutritional content depends on species and other factors such as diet and age. Insects offer a wide variety of flavors and are commonly consumed whole or pulverized for use in dishes and Food processing, processed food products such as burger patties, pasta, or snacks. Like other foods, there can be risks associated with consuming insects, such as allergic reactions. As commercial interest in insects as food grows, countries are introducing new regulatory frameworks to oversee their production, processing, marketing, and consumption. Edible insects Frequently consumed insect species Human consumption of 2,205 diffe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Taco De Chapulines Con Frijoles
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 comprisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
