31 relations: Adobo, Bean, Braising, Chihuahua (state), Chili pepper, Chipotle Mexican Grill, Cultivar, Espelette pepper, Geography of Mexico, Guajillo chili, Habanero, Hungarian wax pepper, Jalapeño, Lentil, List of smoked foods, Mexican cuisine, Mole sauce, Morus (plant), Nahuatl, New Mexico chile, Prune, Pungency, Raisin, Salsa (sauce), Serrano pepper, Simmering, Smoking (cooking), Southwestern United States, Tabasco sauce, Tex-Mex, Texas A&M University.
Adobo or Adobar (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, soy sauce and vinegar to preserve and enhance its flavor.
A bean is a seed of one of several genera of the flowering plant family Fabaceae, which are used for human or animal food.
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).
Chihuahua, officially the Free and Sovereign State of Chihuahua (Estado Libre y Soberano de Chihuahua), is one of the 32 states of Mexico.
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.
Chipotle Mexican Grill, Inc. is an American chain of fast casual restaurants in the United States, United Kingdom, Canada, Germany, and France, specializing in tacos and Mission-style burritos.
The term cultivarCultivar has two denominations as explained in Formal definition.
The Espelette pepper (French: Piment d'Espelette; Basque: Ezpeletako biperra) is a variety of Capsicum annuum that is cultivated in the French commune of Espelette, Pyrénées-Atlantiques, traditionally the northern territory of the Basque people.
The geography of Mexico describes the geographic features of Mexico, a country in the Americas.
A guajillo chili or guajillo chile (chile guajillo in Spanish) is the dried form of mirasol chili, a variety of chile pepper of the species Capsicum annuum which is widely used in the cuisine of Mexico.
The habanero is rated as a hot variety of chili pepper.
The Hungarian wax pepper is a medium variety of Capsicum annuum with a wide Scoville Scale range of 1,000 to 15,000 Scoville units.
The jalapeño is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum.
The lentil (Lens culinaris or Lens esculenta) is an edible pulse.
This is a list of smoked foods.
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.
Mole (from Nahuatl mōlli, "sauce") is a traditional sauce originally used in Mexican cuisine, as well as for dishes based on these sauces.
Morus, a genus of flowering plants in the family Moraceae, comprises 10–16 species of deciduous trees commonly known as mulberries, growing wild and under cultivation in many temperate world regions.
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.
New Mexico chile or New Mexican chile (chile de Nuevo México, chile del norte) is a group of cultivars of the chile pepper from the US State of New Mexico, first grown by Pueblo and Hispano communities throughout Santa Fe de Nuevo México, the modern peppers were developed by pioneer horticulturist Fabián Garcia at New Mexico State University in 1894, then known as the New Mexico College of Agriculture and Mechanic Arts.
A prune is a dried plum of any cultivar, mostly Prunus domestica or European Plum.
Pungency is the condition of having a strong, sharp smell or flavor that is often so strong that it is unpleasant.
A raisin is a dried grape.
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.
The serrano pepper (Capsicum annuum) is a type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo.
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.
Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.
The Southwestern United States (Suroeste de Estados Unidos; also known as the American Southwest) is the informal name for a region of the western United States.
Tabasco sauce is a brand of hot sauce made exclusively from tabasco peppers (Capsicum frutescens var. tabasco), vinegar, and salt.
Tex-Mex (from Texan and Mexican) is a fusion of Mexican and American cuisines, deriving from the culinary creations of Tejanos.
Texas A&M University (Texas A&M or A&M) is a coeducational public research university in College Station, Texas, United States.