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35 relations: Bay leaf, Boston butt, Braising, Burrito, Chili pepper, Cochinita pibil, Collagen, Confit, Cooking oil, Coriander, Cumin, Garlic, Guacamole, Lard, Lippia graveolens, List of Mexican dishes, Marbled meat, Marjoram, Mexican cuisine, Michoacán, Onion, Oregano, Pork, Pulled pork, Refried beans, Rousong, Salsa (sauce), Salt, Seasoning, Simmering, Taco, Tamale, Thyme, Torta, Tortilla.
Bay leaf
Bay leaf (plural bay leaves) refers to the aromatic leaves of several plants used in cooking.
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Boston butt
Boston butt or pork butt is the American name for a cut of pork that comes from the upper part of the shoulder from the front leg and may contain the blade bone.
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Braising
Braising (from the French word braiser) is a combination-cooking method that uses both lit wet and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).
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Burrito
A burrito is a dish in Mexican and Tex-Mex cuisine that consists of a flour tortilla with various other ingredients.
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Chili pepper
The chili pepper (also chile pepper, chilli pepper, or simply chilli) from Nahuatl chīlli) is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids. Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine. Worldwide in 2014, 32.3 million tonnes of green chili peppers and 3.8 million tonnes of dried chili peppers were produced. China is the world's largest producer of green chillies, providing half of the global total.
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Cochinita pibil
Cochinita pibil (also puerco pibil or cochinita con achiote) is a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula.
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Collagen
Collagen is the main structural protein in the extracellular space in the various connective tissues in animal bodies.
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Confit
Confit comes from the French word confire which means literally "to preserve," a confit being any type of food that is cooked slowly over a long period of time as a method of preservation.
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Cooking oil
Cooking oil is plant, animal, or synthetic fat used in frying, baking, and other types of cooking.
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Coriander
Coriander (Coriandrum sativum), also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae.
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Cumin
Cumin (Cuminum cyminum) is a flowering plant in the family Apiaceae, native to a territory including Middle East and stretching east to India.
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Garlic
Garlic (Allium sativum) is a species in the onion genus, Allium.
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Guacamole
Guacamole (or; sometimes informally referred to as "guac" in North America) is an avocado-based dip, spread, or salad first developed by the Aztecs in what is now Mexico.
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Lard
Lard is pig fat in both its rendered and unrendered forms.
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Lippia graveolens
Lippia graveolens, a species of flowering plant in the verbena family, Verbenaceae, is native to the southwestern United States (Texas and southern New Mexico), Mexico, and Central America as far south as Nicaragua.
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List of Mexican dishes
The Spanish conquest of the Aztec Empire occurred in the 16th century.
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Marbled meat
Marbled meat is meat, especially red meat, that contains various amounts of intramuscular fat, giving it an appearance similar to a marble pattern.
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Marjoram
Marjoram (Origanum majorana) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors.
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Mexican cuisine
Mexican cuisine began about 9,000 years ago, when agricultural communities such as the Maya formed, domesticating maize, creating the standard process of corn nixtamalization, and establishing their foodways.
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Michoacán
Michoacán, formally Michoacán de Ocampo, officially the Free and Sovereign State of Michoacán de Ocampo (Spanish: Estado Libre y Soberano de Michoacán de Ocampo), is one of the 31 states which, with the Federal District, comprise the 32 Federal Entities of Mexico.
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Onion
The onion (Allium cepa L., from Latin cepa "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.
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Oregano
Oregano (Origanum vulgare) is a flowering plant in the mint family (Lamiaceae).
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Pork
Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus).
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Pulled pork
Pulled pork is a method of cooking pork where what would otherwise be a tough cut of meat is cooked slowly at low temperatures, allowing the meat to become tender enough so that it can be "pulled", or easily broken into individual pieces.
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Refried beans
Refried beans (Spanish: frijoles refritos) is a dish of cooked and mashed beans and is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish.
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Rousong
Rousong, also known as meat wool, meat floss, pork floss, flossy pork, abon, pork sung or yuk sung, is a dried meat product with a light and fluffy texture similar to coarse cotton, originating from China.
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Salsa (sauce)
Salsa is any one of several sauces typical of Mexican cuisine, also known as salsa fresca, hot salsa or salsa picante, particularly those used as dips.
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Salt
Salt, table salt or common salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in its natural form as a crystalline mineral is known as rock salt or halite.
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Seasoning
Seasoning is the process of adding salt, herbs, or spices to food to enhance the flavour.
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Simmering
Simmering is a food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water (which is 100 °C or 212 °F at average sea level air pressure), but higher than poaching temperature.
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Taco
A taco is a traditional Mexican dish consisting of a corn or wheat tortilla folded or rolled around a filling.
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Tamale
A tamale (tamal, tamalli) is a traditional Mesoamerican dish made of masa or dough (starchy, and usually corn-based), which is steamed in a corn husk or banana leaf.
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Thyme
Thyme is an aromatic perennial evergreen herb with culinary, medicinal, and ornamental uses.
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Torta
Torta is a Spanish, Italian, Greek, Bulgarian, Hungarian, Portuguese, Croatian, Swedish, Serbian, Macedonian and also Slovak word with a wide array of culinary meanings, such as a cake, or flatbread.
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Tortilla
A tortilla) is a type of thin, unleavened flatbread, typically made from corn or wheat. In Spanish, "tortilla" means "small torta", or "small cake". It was first made by the indigenous peoples of Mesoamerica prior to European contact. The Aztecs and other Nahuatl speakers call tortillas tlaxcalli.Nahuatl Dictionary. (1997). Wired Humanities Project. University of Oregon. Retrieved August 29, 2012, from.
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References
[1] https://en.wikipedia.org/wiki/Carnitas
