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20 relations: Cazuela, Chicken as food, Crema (dairy product), Egg as food, Guacamole, Guadalajara, HarperCollins, List of brunch foods, List of Mexican dishes, Mexican cuisine, Mexico, Mole sauce, Nahuatl, Polenta, Queso blanco, Refried beans, Salsa (sauce), Sinaloa, Tortilla, Totopo.
Cazuela
Cazuela is the common name given to a variety of dishes, especially from South America.
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Chicken as food
Chicken is the most common type of poultry in the world.
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Crema (dairy product)
Crema, sometimes referred to as crema espesa (English: "thick cream"), and referred to as crema fresca (English: "fresh cream") in Mexico, is a Mexican dairy product prepared with heavy cream and buttermilk.
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Egg as food
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years.
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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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Guadalajara
Guadalajara is the capital and largest city of the Mexican state of Jalisco, and the seat of the municipality of Guadalajara.
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HarperCollins
HarperCollins Publishers L.L.C. is one of the world's largest publishing companies and is one of the Big Five English-language publishing companies, alongside Hachette, Macmillan, Penguin Random House, and Simon & Schuster.
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List of brunch foods
This is a list of brunch foods and dishes.
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List of Mexican dishes
The Spanish conquest of the Aztec Empire occurred in the 16th century.
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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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Mexico
Mexico (México; Mēxihco), officially called the United Mexican States (Estados Unidos Mexicanos) is a federal republic in the southern portion of North America.
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Mole sauce
Mole (from Nahuatl mōlli, "sauce") is a traditional sauce originally used in Mexican cuisine, as well as for dishes based on these sauces.
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Nahuatl
Nahuatl (The Classical Nahuatl word nāhuatl (noun stem nāhua, + absolutive -tl) is thought to mean "a good, clear sound" This language name has several spellings, among them náhuatl (the standard spelling in the Spanish language),() Naoatl, Nauatl, Nahuatl, Nawatl. In a back formation from the name of the language, the ethnic group of Nahuatl speakers are called Nahua.), known historically as Aztec, is a language or group of languages of the Uto-Aztecan language family.
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Polenta
Polenta is a dish of boiled cornmeal that was historically made from other grains.
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Queso blanco
Queso blanco, with similar cheeses including queso fresco, is a creamy, soft, and mild unaged white cheese, commonly used in the Iberian Peninsula, several Latin American countries including Mexico, and many parts of the United States.
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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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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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Sinaloa
Sinaloa, officially the Free and Sovereign State of Sinaloa (Estado Libre y Soberano de Sinaloa), is one of the 31 states which, with the Federal District, compose the 32 Federal Entities of Mexico.
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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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Totopo
Totopo, in Mexican cuisine, is a flat, round, or triangular corn product similar to a tortilla, that has been toasted, fried or baked, but it may be prepared with nixtamalized corn masa.
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