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Tamalitos
The ''tamalito'' or "tamalitos" is a common dish prepared by the Maya (Mexico and Belize). The appearance of the "tamalitos" is of the tamales which is wrapped with leaves but without meat. Preparation Tamalitos is prepared by using fresh corn "maiz", preferably harvested within the last day or two. The fresher the corn, the sweeter and softer the tamalito. Twenty whole ears worth of corn maiz will yield fifteen tamalitos. See also * List of dumplings This is a list of notable dumplings. Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling. The dough can be based on bread, flour or pota ... References Mexican cuisine Belizean cuisine Salvadoran cuisine Dumplings {{ElSalvador-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maya Peoples
Maya () are an ethnolinguistic group of Indigenous peoples of the Americas, Indigenous peoples of Mesoamerica. The ancient Maya civilization was formed by members of this group, and today's Maya are generally descended from people who lived within that historical region. Today they inhabit southern Mexico, Guatemala, Belize, and westernmost El Salvador, Honduras, and the northernmost Nicaragua. "Maya" is a modern collective term for the peoples of the region; however, the term was not historically used by the Indigenous populations themselves. There was no common sense of identity or political unity among the distinct populations, societies and ethnic groups because they each had their own particular traditions, cultures and historical identity. It is estimated that seven million Maya were living in this area at the start of the 21st century. Guatemala, southern Mexico and the Yucatán Peninsula, Belize, El Salvador, western Honduras, and northern Nicaragua have managed to ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamales Salvadoreños 2
A tamale, in Spanish , is a traditional Mesoamerican dish made of ''masa'', a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaves. 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 from , with English speakers applying English pluralization rules, and thus 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 Mesoamerica to the rest of the Americas. According to archaeologists Karl Taube, William Saturno, and D ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Dumplings
This is a list of notable dumplings. Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources) wrapped around a filling, or of dough with no filling. The dough can be based on bread, flour or potatoes, and may be filled with meat, Fish (food), fish, cheese, vegetables, fruits or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering or steaming and are found in many world cuisines. Some definitions rule out baking and frying to exclude items like Fritter, fritters and other Pastry, pastries that are generally not regarded as dumplings by most individuals. Dumplings A * * * * * * * * B * * * * * * * * - Nepalese steam rice flour dumpling * * * * C * * * * * * * * * * * * D * * * * * E * F * G * * Golden Syrup Dumplings * * * * * * * H * * * Hanum – Rolled manti popular in Kyrgyzstan and Uzbekistan * * * I * * ... [...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] |
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] |
Salvadoran Cuisine
Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Amerindian cuisine from groups such as the Lenca, Pipil people, Pipil, Poqomam people, Maya Poqomam, Chʼortiʼ people, Maya Chʼortiʼ, Alaguilac people, Alaguilac and Cacaopera people, Cacaopera peoples and some African influences. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood. European ingredients were incorporated after the Spanish_conquest_of_El_Salvador, Spanish conquest. El Salvador's most notable dish is the ''pupusa'', a thick handmade, tortilla-like Masa, corn flour or rice flour flatbread stuffed with cheese, ''chicharrón'' (cooked pork meat ground to a paste consistency), refried beans or ''loroco'' (a vine flower bud native to Central America). There are also vegetarian options, often with ayote (a type of squash), mora (''Solanum nigrum'', a type of nightshade plant native to Eurasia), or garlic. Some ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
