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Uchepo
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, and recipes may call for spices, raisins, and other sweet ingredients such as cajeta blanca, arequipe, dulce de leche ''Dulce de leche'' (), caramelized milk, milk candy, or milk jam is a confection commonly consumed after slowly heating sugar and milk over several hours. The substance takes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamal
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 Dav ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tamales
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 Davi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Humitas
Huminta (from Quechua ''umint'a''), huma (from Quechua possibly ''uma'' head) or humita (possibly employing the Spanish diminutive ''-ita'') is a dish that dates back to pre-Hispanic times. A traditional food, it can be found in Peru, Bolivia, Chile, Ecuador, and Argentina. It consists of fresh choclo (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, or tamales colados, which are also made with fresh corn; but they are only superficially similar to tamales, which are made with nixtamalized corn (masa). Colombia's ''envueltos'' or ''bollos'' are also similar to humitas. They share a link to the juane ("Saint John's head"), which can be made with corn (sara juane) but is modernly made with rice. In Argentina In Argentina, humitas are prepared in two main ways: humita a la olla (in a pot) and humita en chala (in ... [...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] |
Maize
Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native Americans planted it alongside beans and squashes in the Three Sisters polyculture. The leafy stalk of the plant gives rise to male inflorescences or tassels which produce pollen, and female inflorescences called ears. The ears yield grain, known as kernels or seeds. In modern commercial varieties, these are usually yellow or white; other varieties can be of many colors. Maize relies on humans for its propagation. Since the Columbian exchange, it has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat and rice. Much maize is used for animal feed, whether as grain or as the whole plant, which can either be baled or made into the more palatable silage. Sugar-rich varieties called sw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dulce De Leche
''Dulce de leche'' (), caramelized milk, milk candy, or milk jam is a confection commonly consumed after slowly heating sugar and milk over several hours. The substance takes on a spreadable, sauce-like consistency and derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods. Names and similar confections Spanish ''dulce de leche'' and Portuguese ''doce de leite'' () mean "sweet adeof milk". Other names in Spanish include ''manjar'' ("delicacy"), ''arequipe'' and '' leche quemada'' ("burnt milk"); also in Mexico and some Central American countries ''dulce de leche'' made with goat's milk is called ' cajeta'. In the Philippines, ''dulce de leche'' made with carabao (water buffalo) milk is called ''dulce gatas'', and is a specialty of Negros Occidental province. In French, it is called ''confiture de lait'' (milk jam). In France, it is traditional in the regions of Normandy and Savoy, where it is commonly served ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maize Dishes
Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native Americans planted it alongside beans and squashes in the Three Sisters polyculture. The leafy stalk of the plant gives rise to male inflorescences or tassels which produce pollen, and female inflorescences called ears. The ears yield grain, known as kernels or seeds. In modern commercial varieties, these are usually yellow or white; other varieties can be of many colors. Maize relies on humans for its propagation. Since the Columbian exchange, it has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat and rice. Much maize is used for animal feed, whether as grain or as the whole plant, which can either be baled or made into the more palatable silage. Sugar-rich varieties called sweet cor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
