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Humitas
Humita (from Quechua ''humint'a'') is a Native South American dish from pre-Hispanic times, a traditional food from the Andes and it can be found in Bolivia, Chile, Ecuador, Peru, and Northwest Argentina. It consists of fresh choclo (Peruvian maize) pounded to a paste, wrapped in a fresh corn husk, and slowly steamed or boiled in a pot of water. In Bolivia it is known as ''huminta'' and in Brazil as ''pamonha''. Humitas are similar to Mexican uchepos, which are also made with fresh corn; but they are only superficially similar to tamales, which are made with nixtamalized corn (masa). In Argentina In Northwest Argentina, humitas are prepared with fresh corn, sautéed onions, pumpkin, and some spices, depending on the region or taste. The dough is wrapped in corn husks and boiled or it is cooked in a big pan and served in bowls. It is also common to add some diced cheese to the dough, typically queso fresco. They can be found in restaurants and markets in Jujuy, Tucumán, Sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pachamanca
Pachamanca (from Quechua ''pacha'' "earth", ''manka'' "pot") is a traditional Peruvian dish baked with the aid of hot stones. The earthen oven is known as a ''huatia''. It is generally made of, lamb, mutton, alpaca, llama, guanaco, vicuna, pork, beef, chicken, or guinea pig, marinated in herbs and spices. Other Andean produce, such as potato or chuño (naturally freeze-dried potato), ''habas'' (fresh green lima beans in pods), sweet potato, mashua, oca, ulluco, cassava, yacon, plantain, humitas (corn cakes), ears of corn, and chilli, are often included in the baking. The dish is primarily made in the central Peruvian Andes in three regions: 1) The upper Huallaga valley, in Huánuco and Pasco vicinity, where it is made with pork and seasoned with '' chincho'' and '' huacatay'', two local herbs; 2) in the Mantaro valley and neighboring area around the cities Huancayo, Tarma, and Jauja, they use lamb and a different seasoning; and 3) in several places of Ayacucho department. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peruvian Corn
Choclo, also referred to as Peruvian corn or Cuzco corn (after Cuzco, the capital city of the Inca empire), is a large-kernel variety of field corn from the Andes. It is consumed in parts of Central America and South America, especially in Ecuador, Peru, Bolivia and Colombia. Choclo can be eaten raw when the ears are young, or cooked when the ears are more mature. It has a more mild flavor compared to other varieties of field corn, and is better suited for human consumption. When compared to sweet corn, the kernels are larger and chewier and have a starchy, hefty texture, rather than a sweet taste. The taste and appearance are somewhat similar to hominy. Choclo is used in the making of humitas in Bolivia, choclo arepas in Colombia and for pastel de choclo. Peruvian corn is often white in color. The word ''choclo'' derives from the Quechua word ''choccllo'' and has since taken on a broader context within the Spanish language, often being used to refer to cobs of corn in general. ... [...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] |
Tamales
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 aroun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tomato
The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word , from which the English word ''tomato'' derived. Its domestication and use as a cultivated food may have originated with the indigenous peoples of Mexico. The Aztecs used tomatoes in their cooking at the time of the Spanish conquest of the Aztec Empire, and after the Spanish encountered the tomato for the first time after their contact with the Aztecs, they brought the plant to Europe, in a widespread transfer of plants known as the Columbian exchange. From there, the tomato was introduced to other parts of the European-colonized world during the 16th century. Tomatoes are a significant source of umami flavor. They are consumed in diverse ways: raw or cooked, and in many dishes, sauces, salads, and drinks. While tomatoes are fruits� ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantities in seawater. The open ocean has about of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and is known to uniformly improve the taste perception of food, including otherwise unpalatable food. Salting, brining, and pickling are also ancient and important methods of food preservation. Some of the earliest evidence of salt processing dates to around 6,000 BC, when people living in the area of present-day Romania boiled spring water to extract salts; a salt-works in China dates to approximately the same period. Salt was also prized by the ancient Hebrews, Greeks, Romans, Byza ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lard
Lard is a semi-solid white fat product obtained by rendering the fatty tissue of a pig.Lard entry in the online ''Merriam-Webster Dictionary''. Accessed on 2020-07-05. It is distinguished from tallow, a similar product derived from fat of or . Lard can be rendered by steaming, boiling, or dry heat. The culinary qualities of lard vary somewhat depending on the origin and processing method; if properly rendered, it may be nearly odorless and tasteless.E. S. Clifton, Joseph Kastelic, and Belle Lowe (1955): ''Relati ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jujuy Province
Jujuy is a province of Argentina, located in the extreme northwest of the country, at the borders with Chile and Bolivia. The only neighboring Argentine province is Salta to the east and south. Geography There are three main areas in Jujuy: *The Altiplano, a plateau high with peaks of , covers most of the province. *The Río Grande of Jujuy cuts through the Quebrada de Humahuaca canyon, of heights between . *To the southeast, the sierras descends to the Gran Chaco region. The vast difference in height and climate produces desert areas such as the Salinas Grandes salt mines and subtropical Yungas jungle. The terrain of the province is mainly arid and semi-desertic across the different areas, except for the ''El Ramal'' valley of the San Francisco River. Temperature difference between day and night is wider in higher lands, and precipitation is scarce outside the temperate area of the San Francisco River. The Grande River and the San Francisco River flow to the Bermej ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chile Pepper
Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. Chili peppers are widely used in many cuisines as a spice to add "heat" to dishes. Capsaicin and related compounds known as capsaicinoids are the substances giving chili peppers their intensity when ingested or applied topically. While ''chili peppers'' are (to varying degrees) pungent or "spicy", there are other varieties of capsicum such as bell peppers (UK: peppers) which generally provide additional sweetness and flavor to a meal rather than “heat.” Chili peppers are believed to have originated somewhere in Central or South America. and were first cultivated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread around the world, used for both food and traditional medicine. This led to a wid ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Added Sugar
Added sugars or free sugars are sugar carbohydrates (caloric sweeteners) added to food and beverages at some point before their consumption. These include added carbohydrates (monosaccharides and disaccharides), and more broadly, sugars naturally present in honey, syrup, and fruits. They can take multiple chemical forms, including sucrose (table sugar), glucose (dextrose), and fructose. Medical consensus holds that added sugars contribute little nutritional value to food, leading to a colloquial description as " empty calories". Overconsumption of sugar is correlated with excessive calorie intake and increased risk of weight gain and various diseases. Uses United States In the United States, added sugars may include sucrose or high-fructose corn syrup, both primarily composed of about half glucose and half fructose. Other types of added sugar ingredients include beet and cane sugars, malt syrup, maple syrup, pancake syrup, fructose sweetener, liquid fructose, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
