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Gordita
A ''gordita'' (; ) in Mexican cuisine is a dish made with ''masa'' and stuffed with cheese, meat, or other fillings. It is similar to the Colombian and Venezuelan '' arepa''. There are two main variations of this dish, one of which is typically fried in a deep wok-shaped comal, consumed mostly in central and southern Mexico, and another one baked on a regular comal. The most common and representative variation of this dish is the ''"gordita de chicharrón"'', filled with '' chicharron'' (a spiced stew of pork rind) which is widely consumed throughout Mexico. ''Gorditas'' are often eaten as a lunch dish and accompanied by several types of sauce. Variations A ''gordita'' is typically prepared as a thick tortilla. The dough is most commonly made of nixtamalized corn flour, as also used for tortillas, but can also be of wheat flour, particularly in northern Mexico close to the United States border. An old variant of corn ''gorditas'' uses ''masa quebrada'' (broken dough) where ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gordita (song)
"Gordita" () is a song by Colombian singer-songwriter Shakira featuring Puerto Rican alternative hip-hop band Calle 13 on her ninth studio album '' Sale el Sol''. A latin rap and cumbia song, it reached No. 10 on the ''Billboard'' Latin Digital Songs chart. It was produced by Diplo, John Hill, Shakira and Calle 13. Background "Gordita" is a Latin rap and cumbia song written and produced by Shakira and Residente's band Calle 13. The title of the song was initially speculated to be "Gordita Caliente" or "Mi Gordita", and it was speculated that the song would be released as the lead single of '' Sale el Sol'' due to the duo performing it before the album's release. In 2011, Residente refIected how on the song he dared to tell Shakira he "liked her better when she was thick and had black hair". 2015, Calle 13 commented that collaborating with Shakira helped the band reach audiences their music would not otherwise have reached, and that they had good chemistry with her. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Tortilla
In Mexico and Central America, a corn tortilla or just tortilla (, ) is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization. A simple dough made of ground hominy, salt and water is then formed into flat discs and cooked on a very hot surface, generally an iron griddle called a comal. A similar flatbread from South America, called an '' arepa'' (made with ground maize, not hominy, and typically much thicker than tortillas), predates the arrival of Europeans to America, and was called ''tortilla'' by the Spanish from its resemblance to traditional Spanish round, unleavened cakes and omelettes. The Aztecs and other Nahuatl-speakers call tortillas tlaxcalli (''Nahuatl Dictionary.'' (1997). Wired Humanities Project. University of Oregon. Retrieved August 29, 2012, frolink). The successful conquest of the Aztec empire by the Spanish and the subsequent colonial e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Picadillo
Picadillo (, "mince") is a traditional dish in many Latin American countries including Mexico and Cuba, as well as the Philippines. It is made with ground meat (most commonly beef), tomatoes (tomato sauce may be used as a substitute), and also raisins, olives, and other ingredients that vary by region. The name comes from the Spanish word ''picar'', meaning "to mince". Picadillo can be eaten alone, though it is usually served with rice. It can also be used as a filling in tacos, empanadas, alcapurrias, and other savory pastries or croquettes. It can also be incorporated into other dishes, like pastelón (Dominican Republic and Puerto Rico), chiles en nogada (Mexico), and '' arroz a la cubana'' (Philippines). History Although the dish was common in Hispanic cultures before the 19th century, a 19th-century recipe from California for pasteles ''a la argentina'' is given for a filled pastry with layers of beef picadillo and chicken cooked in a green chili and onion sauce with ol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Corn Tortilla
In Mexico and Central America, a corn tortilla or just tortilla (, ) is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization. A simple dough made of ground hominy, salt and water is then formed into flat discs and cooked on a very hot surface, generally an iron griddle called a comal. A similar flatbread from South America, called an '' arepa'' (made with ground maize, not hominy, and typically much thicker than tortillas), predates the arrival of Europeans to America, and was called ''tortilla'' by the Spanish from its resemblance to traditional Spanish round, unleavened cakes and omelettes. The Aztecs and other Nahuatl-speakers call tortillas tlaxcalli (''Nahuatl Dictionary.'' (1997). Wired Humanities Project. University of Oregon. Retrieved August 29, 2012, frolink). The successful conquest of the Aztec empire by the Spanish and the subsequent colonial e ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Durango
Durango, officially the Free and Sovereign State of Durango, is one of the 31 states which make up the Political divisions of Mexico, 32 Federal Entities of Mexico, situated in the northwest portion of the country. With a population of 1,832,650, the 8th lowest of Mexico's states, Durango has Mexico's second-lowest population density, after Baja California Sur. The capital city, Durango, Durango, Victoria de Durango, is named after the first President of Mexico, Guadalupe Victoria. Geography General information The area of Durango is ; this accounts for about 6.3% of the entire territory of Mexico. It is the fourth largest state, lying at the extreme northwest of the Mexican Plateau, Central Mexican Plateau, where it meets the Sierra Madre Occidental—the highest peaks in the state. The state has an average elevation of 1,775 meters above sea level, with a mean elevation of 1,750 m in the Valleys region and 2,450 m in the Sierra region. The Durango City, city of Durango is on t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arepa
''Arepa'' () is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America. Arepa is commonly eaten in those countries and can be served with accompaniments, such as cheese, '' cuajada'' (fresh cheese), various types of meat, avocado, or (deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary based on preparation. It is similar to the Mexican '' gordita,'' the Salvadoran '' pupusa'', the Ecuadorian , and the Panamanian or . Origins The is a pre-Columbian dish from the area that is now Colombia, Panama and Venezuela. Instruments used to make flour for the , and the clay slabs on which they were cooked, were often found at archaeological sites in the area. Although it has not been specified in which country an ' was cooked ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sautéing
Sautéing or sauteing (, ; , , 'jumped', 'bounced', in reference to tossing while cooking) is a method of cooking that uses a relatively small amount of oil or fat in a shallow pan over relatively high heat. Various sauté methods exist. Description Ingredients for sautéing are usually cut into small pieces or thinly sliced to provide a large surface area, which facilitates fast cooking. The primary mode of heat transfer during sautéing is conduction between the pan and the food being cooked. Food that is sautéed is browned while preserving its texture, moisture, and flavor. If meat, chicken, or fish is sautéed, the sauté is often finished by deglazing the pan's residue to make a sauce. Sautéing may be compared with pan frying, in which larger pieces of food (for example, chops or steaks) are cooked quickly in oil or fat, and flipped onto both sides. Some cooks make a distinction between the two based on the depth of the oil used, while others use the terms interchangea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat Flour
Wheat flour is a powder made from the grinding of common wheat used for human consumption. Wheat varieties are called "soft" or "weak" if gluten content is low, and are called "hard" or "strong" if they have high gluten content. Hard flour, or ''bread flour'', is high in gluten, with 12% to 14% gluten content, and its dough has elastic toughness that holds its shape well once baked. Soft flour is comparatively low in gluten and thus results in a loaf with a finer, crumbly texture. Soft flour is usually divided into cake flour, which is the lowest in gluten, and pastry flour, which has slightly more gluten than cake flour. In terms of the parts of the grain (the grass fruit) used in flour—the endosperm or protein/starchy part, the germ or protein/fat/vitamin-rich part, and the bran or fiber part—there are three general types of flour. White flour is made from the endosperm only. Brown flour includes some of the grain's germ and bran, while whole grain or ''wholemeal flour' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nopal
''Nopal'' (plural ''nopales'') is a common name in Spanish for ''Opuntia'' cacti (commonly referred to in English as prickly pear or tender cactus), as well as for its pads. The name ''nopal'' derives from the Nahuatl word for the pads of the plant. Description There are about 114 known species in Mexico, where it is a common ingredient in numerous Mexican cuisine dishes. The ''nopal'' pads can be eaten raw or cooked, used in marmalades, soups, stews and salads, as well as being used for traditional medicine or as fodder for animals. Farmed ''nopales'' are most often of the species '' Opuntia ficus-indica'' or '' Opuntia matudae'' although the pads of almost all ''Opuntia'' species are edible. The other edible part of the ''nopal'' cactus is the fruit, called in Spanish and "prickly pear" in English. Culinary use ''Nopales'' are generally sold fresh in Mexico, cleaned of spines, and sliced to the customer's wishes on the spot. They can also be found canned or bottled as ' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guacamole
Guacamole (; informally shortened to ''guac'' in the United States since the 1980s) is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international cuisine as a dip, condiment, and salad ingredient. Etymology and pronunciation The name comes from Classical Nahuatl , which literally translates to 'avocado sauce', from ''āhuacatl'' 'avocado' + ''mōlli'' 'sauce' or ' mole'. In Mexican Spanish, it is pronounced . In American English, it tends to be pronounced . British English also uses this pronunciation, but is more common. History Avocado seeds were first found in the Tehuacan Valley of Mexico around 9,000–10,000 years ago (7000–8000 BCE) and had been domesticated by various Mesoamerican groups by 5000 BCE. They were likely cultivated in the Supe Valley in Peru as early as 3100 BCE. In the early 1900s, avocados frequently went by the name ''alligator pear''. In the 1697 book ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chorizo
''Chorizo'' ( , ; ; see #Names, below) is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite different from each other, occasionally leading to confusion or disagreements over the names and identities of the products in question. In Europe, Spanish cuisine, Spanish and Portuguese cuisine, Portuguese is a fermentation (food), fermented, salt-cured meat, cured, smoking (cooking), smoked sausage which gets its smokiness and deep red color from paprika, dried, smoked, red peppers (/); it may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, ''chorizo'' may not be fermented or cured, requiring cooking before eating. In Mexico it is made with chili peppers instead of paprika. Iberian ''chorizo'' is eaten sliced in a sandwich, grilling, grilled, frying, fried, or simmering, simmered in l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chicken (food)
Chicken is the most common type of poultry in the world. Owing to the relative ease and low cost of raising chickens—in comparison to mammals such as cattle or hogs—chicken meat (commonly called just "chicken") and chicken eggs have become prevalent in numerous cuisines. Chicken can be prepared in a vast range of ways, including baking, grilling, barbecuing, frying, boiling, and roasting. Since the latter half of the 20th century, prepared chicken has become a staple of fast food. Chicken is sometimes cited as being more healthy than red meat, with lower concentrations of cholesterol and saturated fat. The poultry farming industry that accounts for chicken production takes on a range of forms across different parts of the world. In developed countries, chickens are typically subject to intensive farming methods while less-developed areas raise chickens using more traditional farming techniques. The United Nations estimates there to be 19 billion chickens on Earth in 2 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
