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Refried Beans
Refried beans (from , ) is a dish of cooked and mashed beans that is a traditional staple of Mexican and Tex-Mex cuisines, although each cuisine has a different approach when making the dish. Refried beans are also popular in many other Latin American countries. In this dish, after being boiled and then mashed into a paste, the beans are fried or baked (though they are fried only once). The English "refried beans" is a mistranslation, since the essence of "frijoles refritos" is the re''heating'' and mashing of the beans; the term "''re''fried" is misleading. As described by Rick Bayless, "they're ''refritos''—not fried ''again'', as you might assume, but 'well fried' or 'intensely fried'." Ingredients and preparation In Northern Mexico and Tex-Mex cuisine, refried beans are usually prepared with pinto beans, but many other varieties of bean are used in other parts of Mexico, such as black, Peruano, or red kidney beans. The raw beans can be cooked when dry or soaked ove ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Spice
In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish (food), garnish. Spices and seasoning do not mean the same thing, but spices fall under the seasoning category with herbs. Spices are sometimes used in medicine, Sacred rite, religious rituals, cosmetics, or perfume production. They are usually classified into spices, spice seeds, and herbal categories. For example, vanilla is commonly used as an ingredient in Aroma compound, fragrance manufacturing. Plant-based sweeteners such as sugar are not considered spices. Spices can be used in various forms, including fresh, whole, dried, grated, chopped, crushed, ground, or extracted into a tincture. These processes may occur before the spice is sold, during meal preparation in the kitchen, or even at the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
List Of Legume Dishes
This is a list of legume dishes. A legume is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. Legumes are grown agriculturally, primarily for their food grain seed (e.g. beans and lentils, or generally pulse), for livestock forage and silage, and as soil-enhancing green manure. Legume dishes 0–9 * A * * * * B * * * * * * * * * * * * * * * * * * * * C * Callos * Caparrones * Cassoulet * Chana masala * Chapea * Cholent * Chili con carne * Chole bhature * Ciceri e Tria * Cocido lebaniego * Cocido madrileño * Cocido Montañés * Cowboy beans D * * * * * * * * * * E * F * * * * * * * * Feijão tropeiro Brazilian bean dish * * * G * * * * * * * * H * * J * * K * * * * * * * * L * * * * * M * * * * * * * * * * * N * O * P * * * * * * * * * Peas with salo * * * * * * * * R * * * * * * * * * * * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Nachos
Nachos are a Tex-Mex dish consisting of tortilla chips or '' totopos'' covered with cheese or chile con queso, as well as a variety of other toppings and garnishes, often including meats (such as ground beef or grilled chicken), vegetables (such as chili peppers, lettuce, tomatoes, and olives), and condiments such as salsa, guacamole, or sour cream. At its most basic form, nachos may consist of merely chips covered with cheese (usually cheddar or American cheese), and served as an appetizer or snack, while other versions are substantial enough to serve as a main course. The dish was created by, and named after, Mexican restaurateur Ignacio "Nacho" Anaya, who created it in 1943 for American customers at the Victory Club restaurant in Piedras Negras, Coahuila. History Nachos originated in the city of Piedras Negras, Coahuila in Mexico, across the border from Eagle Pass, Texas in the United States. Ignacio "Nacho" Anaya created nachos in 1943 at the restaurant the Vi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Seven-layer Dip
A seven-layer dip is an American appetizer based on ingredients typical of Tex-Mex cuisine. The first widely published recipe (1981, ''Family Circle'' magazine) called it Tex-Mex Dip without reference to any layers. The dish was popular in Texas for some time before the recipe first appeared in print. The dish typically includes: # Refried beans (originally commercial jalapeño bean dip) # Guacamole (originally mashed seasoned avocados) # Sour cream (originally a mixture of sour cream & mayonnaise seasoned with commercial taco seasoning mix) # Pico de gallo, salsa roja, salsa verde or chopped tomatoes (originally simply chopped green onions, tomatoes and onions) # Grated cheddar cheese, Monterey Jack cheese, queso asadero, queso Chihuahua or a blend (some early recipes substituted processed commercial jalapeño cheese dip - or homemade chile con queso) # Black olives # Optional ingredients and variations include many items such as chopped onion, cooked ground beef, shredded ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Pupusa
A pupusa is a thick griddle cake or flatbread from El Salvador and Honduras made with cornmeal or rice flour, similar to the Colombian and Venezuelan arepa. In El Salvador, it has been declared the national dish and has a specific day to celebrate it. It is usually stuffed with one or more ingredients, which may include cheese (such as or cheese with buds), , squash, or refried beans. It is typically accompanied by (a spicy fermented cabbage slaw) and tomato salsa, and is traditionally eaten by hand. Etymology The exact origin of the term is unknown. The , published by the Association of Academies of the Spanish Language, states that pupusa derives from the Nawat word meaning "fluffy" or "fluffy thing". In her book ''Interlude and Other Verses'', Lidia Pérez de Novoa believed that pupusa derives from the Nawat word meaning "to puff up". Salvadoran linguist Jorge Lemus argued that the word pupusa does not have Nawat roots, stating that the Pipil people referred ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Chimichanga
A chimichanga ( , ) is a deep-fried burrito that is common in Tex-Mex and other Southwestern U.S. cuisine. The dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat, such as ''machaca'' (chopped or shredded meat), ''carne adobada'' (marinated meat), '' carne seca'' (dried beef), or shredded chicken, and folding it into a rectangular package. It is then deep-fried, and can be accompanied by salsa, guacamole, or sour cream. Origins The origin of the chimichanga is uncertain. According to Mexican linguist and philologist Francisco J. Santamaría's ''Diccionario de Mejicanismos'' (1959), ''Chivichanga'' is a regionalism from the State of Tabasco: ''Chimichanga'' and its variants ''Chivichanga'' and ''Chibachanga'' are synonymous with the term ''Timbirimba'', which means: Folk history From the Mexican term , one account adduces that Sonoran immigrants brought the dish with them to Arizona. Instead, mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Tostada (tortilla)
Tostadas ( or ; , ) are various dishes in Mexican and Guatemalan cuisine based on toasted tortillas. They are generally a flat or bowl-shaped tortilla that is deep-fried or toasted, but may also be any dish using a ''tostada'' as a base. They can be consumed alone, or used as a base for other foods. Corn tortillas are usually used for tostadas, although tostadas made of wheat or other ingredients are also found. Preparation Just as stale bread can be made palatable as toast, a stale tortilla can be repurposed as a tostada by frying it in boiling oil until it becomes golden, rigid, and crunchy. Commercial tostadas are similar in taste and consistency to tortilla chips. Tostadas are a standalone dish in Mexico and the American Southwest, and are also served as a companion to various Mexican foods, mostly seafood and stews, such as menudo, birria and pozole. Tostadas can be found across Mexico. Toppings for tostadas are mostly the same as those used for tacos: a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Tortilla Chip
A tortilla chip is a snack food made from corn tortilla, which are cut into triangles and then fried or baked (alternatively they may be discs pressed out of corn masa then fried or baked). Corn tortillas are made of Nixtamalization , nixtamalized corn, vegetable oil, salt and water. Although first mass-produced commercially in the U.S. in Los Angeles in the late 1940s, tortilla chips grew out of Mexican cuisine, where similar items were well known, such as totopos and tostada (tortilla), tostadas. Though usually made of yellow corn, they can also be made of white, blue corn, blue, or red corn. Tortilla chips intended to be dipped are typically only lightly salted, while others may be seasoned with a variety of flavors. Tortilla chips may be served as a garnish (food), garnish for soups or dishes such as chili con carne. History Ignacio Anaya used triangles of fried tortilla for the nachos he created in 1943. The triangle-shaped tortilla chip was popularized by Rebecca Webb Ca ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Dip (food)
A dip or dipping sauce is a common condiment for many types of food. Dips are used to add Flavor (taste), flavor or Food texture, texture to a food, such as pita bread, dumplings, cracker (food), crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato chips, tortilla chips, falafel, and sometimes even whole sandwiches in the case of au jus, jus. Unlike other sauces, instead of applying the sauce to the food, the food is typically placed or dipped into the sauce. Dips are commonly used for finger foods, Hors d'oeuvre, appetisers, and other food types. Thick dips based on sour cream, crème fraîche, milk, yogurt, mayonnaise, soft cheese, or beans are a staple of United States, American hors d'oeuvres and are thicker than spread (food), spreads, which can be thinned to make dips. Celebrity chef Alton Brown suggests that a dip is defined based on its ability to "maintain contact with its transport mechanism over of white carpet". Dips in various ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Burrito
A burrito (, ) or burro in Mexico is, historically, a regional name, among others, for what is known as a taco, a tortilla filled with food, in other parts of the country. The term ''burrito'' was regional, specifically from Guanajuato, Guerrero, Michoacán, San Luis Potosí, Sonora and Sinaloa, for what is known as a ''taco'' in Mexico City and surrounding areas, and ''codzito'' in Yucatán and Quintana Roo. Due to the cultural influence of Mexico City, the term ''taco'' became the default, and the meaning of terms like ''burrito'' and ''codzito'' were forgotten, leading many people to create new meanings and folk histories. In modern times, it is considered by many as a different dish in Mexican cuisine, Mexican and Tex-Mex cuisine that took form in Ciudad Juárez, consisting of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients. In Central and Southern Mexico, burritos are still considered tacos, and are known as ''tacos de harina'' ("wheat f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
Tortilla
A tortilla (, ) is a thin, circular unleavened flatbread from Mesoamerica originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indigenous peoples of Mesoamerica before colonization, tortillas are a cornerstone of Mesoamerican cuisine. Corn tortillas in Mesoamerica are known from as early as 500 BCE. Etymology The word ''tortilla'' is derived from the Spanish word ''torta'', meaning "cake," plus the diminutive -''illa''; as a result, the word means "little cake" in Spanish. Varieties Corn Tortillas made from nixtamalized maize meal (''masa de maíz'') are the oldest variety of tortilla. They originated in Mexico and Central America, and remain popular throughout the Americas. Peoples of the Oaxaca region in Mexico first made tortillas at the end of the Villa Stage (1500 to 500 BCE). Towards the end of the 19th century, the first mechanical utensils for making t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] [Amazon] |
