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Curtido
Curtido () is a type of lightly fermented cabbage relish. It is typical in Salvadoran cuisine and that of other Central American countries, and is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sauerkraut, '' kimchi'', pikliz or tart coleslaw. It is commonly served alongside '' pupusas'',Bain, Jennifer and Filson, Jon (September 18, 2002). "Pupusa festival leads to Venezuelan arepas". ''Torontohello Star''. the national delicacy. left, Curtido, in this example, is made with onions, chillies and carrots. This is in a pupusería in Olocuilta, El Salvador Fellow Central American country Belize Belize is a country on the north-eastern coast of Central America. It is bordered by Mexico to the north, the Caribbean Sea to the east, and Guatemala to the west and south. It also shares a maritime boundary with Honduras to the southeast. P ... has a similar recipe called "curtido" by its Spanish speakers; however, it is a spicy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Encurtido
Encurtido is a pickled appetizer, side dish and condiment in the Mesoamerican region. It consists of various vegetables, such as onion, peppers such as jalapeño, carrot and beets, among others, pickled in vinegar brine and typically prepared so the vegetables remain crunchy and firm to the bite. When used as a condiment, it is added to many various dishes to add flavor. It is typically served cold. Encurtido is a common dish in Honduran cuisine, and is sometimes used to add spiciness to various foods. It is also a common condiment "throughout coastal Central America" that is used as an "all-purpose" sauce in these areas. It is also commonly used in Mexican cuisine and Mexican-American cuisine as a table condiment. In the United States and other areas, mass-produced jarred or canned encurtido consisting of chili peppers, carrot and onion is sold in Mexican markets. It is a relatively simple dish to prepare, in which denser vegetables such as carrots and beets are gently boiled or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pikliz
Pikliz is a condiment in Haitian cuisine of pickled cabbage, carrots, bell peppers and Scotch bonnet peppers. It is often seasoned with garlic and onion and pickled in white vinegar. The spicy dish is very commonly served on the table along with other dishes to enhance the flavor. It is useful for cutting through the greasiness of fried foods such as ''griot'' (fried pork), ''tassot'' (fried beef), or '' bannann peze'' (fried plantains) and enhancing rice and beans. The name of the dish itself may be based on the French word ''piquer'' which means 'to sting'. It has traditionally been produced at the household level but it is increasingly produced industrially as the number of Haitians living abroad also increases. See also * Curtido * Kimchi Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sauerkraut
Sauerkraut (; , ) is finely cut raw cabbage that has been fermented by various lactic acid bacteria. It has a long shelf life and a distinctive sour flavor, both of which result from the lactic acid formed when the bacteria ferment the sugars in the cabbage leaves. Overview and history Fermented foods have a long history in many cultures. The Roman writers Cato (in his '' De agri cultura'') and Columella (in his '' De re Rustica'') mentioned preserving cabbages and turnips with salt. According to Wilhelm Holzapfel et al, Plinius the Elder, writing in the first century A.D., is reputed to have been the first writer to describe the making of sauerkraut by preserving what the Romans called ''salt cabbage'' in earthen vessels. Popular folklore has imagined that sauerkraut was introduced to Europe by the trade networks formed across Eurasia by the Golden Horde. However, according to Mack and Surina (2005), there is no evidence to support this theory, nor any evidence that f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pikliz
Pikliz is a condiment in Haitian cuisine of pickled cabbage, carrots, bell peppers and Scotch bonnet peppers. It is often seasoned with garlic and onion and pickled in white vinegar. The spicy dish is very commonly served on the table along with other dishes to enhance the flavor. It is useful for cutting through the greasiness of fried foods such as ''griot'' (fried pork), ''tassot'' (fried beef), or '' bannann peze'' (fried plantains) and enhancing rice and beans. The name of the dish itself may be based on the French word ''piquer'' which means 'to sting'. It has traditionally been produced at the household level but it is increasingly produced industrially as the number of Haitians living abroad also increases. See also * Curtido * Kimchi Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Encurtido De Cebolla Para Pupusas
Encurtido is a pickled appetizer, side dish and condiment in the Mesoamerican region. It consists of various vegetables, such as onion, peppers such as jalapeño, carrot and beets, among others, pickled in vinegar brine and typically prepared so the vegetables remain crunchy and firm to the bite. When used as a condiment, it is added to many various dishes to add flavor. It is typically served cold. Encurtido is a common dish in Honduran cuisine, and is sometimes used to add spiciness to various foods. It is also a common condiment "throughout coastal Central America" that is used as an "all-purpose" sauce in these areas. It is also commonly used in Mexican cuisine and Mexican-American cuisine as a table condiment. In the United States and other areas, mass-produced jarred or canned encurtido consisting of chili peppers, carrot and onion is sold in Mexican markets. It is a relatively simple dish to prepare, in which denser vegetables such as carrots and beets are gently boiled ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garnache
Garnaches (alternatively garnachas) are a traditional dish composed of fried corn tortillas topped with refried beans, shredded cabbage, cheese, and other garnishes. Garnaches are especially popular in 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 munici ..., Mexico and its original location Guatemala, where they are available in most restaurants as an appetizer and are traditionally made with fried corn masa, refried or blended beans, and Dutch cheese. See also * Tostada References Belizean cuisine Tortilla-based dishes Legume dishes Guatemalan cuisine Mexican cuisine {{Mexico-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Habanero
The habanero (; ) is a pungent cultivar of ''Capsicum chinense'' chili pepper. Unripe habaneros are green, and they color as they mature. The most common color variants are orange and red, but the fruit may also be white, brown, yellow, green, or purple. Typically, a ripe habanero is long. Habanero chilis are very hot, rated 100,000–350,000 on the Scoville scale. The habanero heat, flavor, and floral aroma make it a common ingredient in hot sauces and other spicy foods. Name The habanero is named after the Cuban city of ''La Habana'', known in English as Havana, because it used to feature heavily in trading there. (Despite the name, habaneros and other spicy-hot ingredients are rarely used in traditional Cuban cooking.) In English, it is sometimes incorrectly spelled ''habañero'' and pronounced , the tilde being added as a hyperforeignism patterned after jalapeño. Origin and use The habanero chili comes from the Amazon, from which it was spread, reaching Mexico. Toda ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinegar
Vinegar () is an aqueous solution of diluted acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to ethanol using yeast and ethanol to acetic acid using acetic acid bacteria. Many types of vinegar are made, depending on source materials. The product is now mainly used in the culinary arts as a flavorful, acidic cooking ingredient or in pickling. Various types are used as condiments or garnishes, including balsamic vinegar and malt vinegar. As the most easily manufactured mild acid, it has a wide variety of industrial and domestic uses, including functioning as a household cleaner. Etymology The word "vinegar" arrived in Middle English from Old French (''vyn egre''; sour wine), which in turn derives from Latin: (wine) + (neuter gender of , sour). Vinegar was formerly also called . The word "acetic" derives from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salbute
A salbut (pl. salbutes, ) is a puffed deep fried tortilla that is topped with lettuce, sliced avocado, pulled chicken or turkey, tomato and pickled red onion. Salbutes originate from the Yucatán Peninsula and are a staple in Belize. Salbutes are mostly sold in the evenings when parties of friends or family go out to eat. They are served at fast food restaurants called ''panucherias'' which also serve panuchos, tostadas, torta Torta is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omelettes. Usually, it refers to: * cake or pie in South America, much of Europe, and southern Philippines * flatbread in Spain * a t ...s, and caldos. Salbutes are fried and topped to order and often served with soda drinks. In Yucatec Spanish, salbutes is the plural of salbut. References {{Mexican cuisine Mexican cuisine Belizean cuisine Tortilla-based dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Olocuilta
Olocuilta is a Municipalities of El Salvador, municipality in the La Paz Department, El Salvador, La Paz Departments of El Salvador, department of El Salvador, just a few kilometers down the highway from Santo Tomás. This town is well known for Pupusas de arroz, rice flour pupusas Since it is on the main highway which connects San Salvador with the airport and the other main highway, which goes along the shore, (carretera litoral), it is a popular spot for pupusas, and there are some pupuserias which are open 24 hours. Of course, in some of the pupuserias, it is possible to get them made with corn flour instead. References Municipalities of the La Paz Department (El Salvador) {{ElSalvador-geo-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Belizean Cuisine
Belizean cuisine is an amalgamation of all ethnicities in the nation of Belize and their respectively wide variety of foods. Breakfast often consists of sides of bread, flour tortillas, or fry jacks that are often homemade and eaten with various cheeses. All are often accompanied with refried beans, cheeses, and various forms of eggs, etc. Inclusive is also cereal along with milk, coffee, or tea. Midday meals vary, from lighter foods such as rice and beans, tamales, Empanada#Belize, panades (fried meat pies), escabeche (onion soup), chimole/chirmole (soup), stew chicken, garnaches (fried tortillas with beans, cheese, and diced onion sauce or diced cabbage) to various constituted dinners featuring some type of rice and beans, meat and salad or coleslaw. In the rural areas meals may be more simplified than in the cities. The Maya use recado rojo, recado, maize, corn or maize for most of their meals, and the Garifuna are fond of seafood, cassava (particularly made into cassava bread ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brassica Oleracea Dishes
''Brassica'' () is a genus of plants in the cabbage and mustard family (Brassicaceae). The members of the genus are informally known as cruciferous vegetables, cabbages, mustard plants, or simply brassicas. Crops from this genus are sometimes called ''cole crops''derived from the Latin ''caulis'', denoting the stem or stalk of a plant. The genus ''Brassica'' is known for its important agricultural and horticultural crops and also includes a number of weeds, both of wild taxa and escapees from cultivation. ''Brassica'' species and varieties commonly used for food include bok choy, broccoli, cauliflower, cabbage, choy sum, kohlrabi, napa cabbage, rutabaga, turnip and some seeds used in the production of canola oil and the condiment mustard. Over 30 wild species and hybrids are in cultivation, plus numerous cultivars and hybrids of cultivated origin. Most are seasonal plants ( annuals or biennials), but some are small shrubs. ''Brassica'' plants have been the subject of much sc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
