Faster access than browser!
57 relations: Béchamel sauce, Bean, Beef, Berkeley, California, Bernal Díaz del Castillo, Cheese, Chili pepper, Coriander, Corn tortilla, Coyoacán, Culture shock, Diana Kennedy, Diccionario de la lengua española, Empalme (food), Enchirito, Entomatada, Green sauce, Guajillo chili, Hernán Cortés, Jalisco, Lettuce, List of Mexican dishes, Maize, Maya civilization, Meat, Mexican cuisine, Mexico, Mole sauce, Nahuatl, New Mexican cuisine, Olive, Onion, Oxford University Press, Pork, Potato, Poultry, Queso blanco, Recipe, Refried beans, Royal Spanish Academy, Salsa (sauce), San Luis Potosí, San Miguel de Allende, Sauce, Seafood, Seasoning, Sour cream, Spanish rice, Swiss cuisine, Tex-Mex, ..., Tlapitzalli, Tomato, Tortilla, University of California Press, Valley of Mexico, Vegetable, Western United States. Expand index (7 more) »
Béchamel sauce
Béchamel sauce (Béchamel besciamella or Beixamel Catalan or Bechamelsaus in Dutch, etc.-->), also known as white sauce, is made from a white roux (butter and flour) and milk.
New!!: Enchilada and Béchamel sauce · See more »
Bean
A bean is a seed of one of several genera of the flowering plant family Fabaceae, which are used for human or animal food.
New!!: Enchilada and Bean · See more »
Beef
Beef is the culinary name for meat from cattle, particularly skeletal muscle.
New!!: Enchilada and Beef · See more »
Berkeley, California
Berkeley is a city on the east shore of San Francisco Bay in northern Alameda County, California.
New!!: Enchilada and Berkeley, California · See more »
Bernal Díaz del Castillo
Bernal Díaz del Castillo (c. 1496 – 1584) was a Spanish conquistador, who participated as a soldier in the conquest of Mexico under Hernán Cortés and late in his life wrote an account of the events.
New!!: Enchilada and Bernal Díaz del Castillo · See more »
Cheese
Cheese is a dairy product derived from milk that is produced in a wide range of flavors, textures, and forms by coagulation of the milk protein casein.
New!!: Enchilada and Cheese · See more »
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.
New!!: Enchilada and Chili pepper · See more »
Coriander
Coriander (Coriandrum sativum), also known as cilantro or Chinese parsley, is an annual herb in the family Apiaceae.
New!!: Enchilada and Coriander · See more »
Corn tortilla
In North America and Central America, a corn tortilla or just tortilla is a type of thin, unleavened flatbread, made from finely ground maize (corn).
New!!: Enchilada and Corn tortilla · See more »
Coyoacán
Coyoacán is a borough (delegación) of Mexico City and the former village which is now the borough’s “historic center.” The name comes from Nahuatl and most likely means “place of coyotes,” when the Aztecs named a pre-Hispanic village on the southern shore of Lake Texcoco which was dominated by the Tepanec people.
New!!: Enchilada and Coyoacán · See more »
Culture shock
Culture shock is an experience a person may have when one moves to a cultural environment which is different from one's own; it is also the personal disorientation a person may feel when experiencing an unfamiliar way of life due to immigration or a visit to a new country, a move between social environments, or simply transition to another type of life.
New!!: Enchilada and Culture shock · See more »
Diana Kennedy
Diana Kennedy (born 3 March 1923) is a Mexican cooking authority known for her nine books on the subject, including The Cuisines of Mexico, which started changing how Americans view Mexican cooking.
New!!: Enchilada and Diana Kennedy · See more »
Diccionario de la lengua española
The Diccionario de la lengua española (English: Dictionary of the Spanish language), also known as the Diccionario de la Real Academia Española (DRAE) (English: Dictionary of the Royal Spanish Academy), is a dictionary of the Spanish language.
New!!: Enchilada and Diccionario de la lengua española · See more »
Empalme (food)
An empalme (literally "junction") is a form of sandwich that is typical in the Mexican state of Nuevo León.
New!!: Enchilada and Empalme (food) · See more »
Enchirito
Enchirito is the trademarked name of Taco Bell's menu item of the Tex-Mex food similar to an enchilada.
New!!: Enchilada and Enchirito · See more »
Entomatada
Entomatadas are a typical Mexican dish made of a folded corn tortilla which has first been fried in oil and then bathed in a tomato sauce made from tomatoes, garlic, onion, oregano, chile serrano (optional) and salt.
New!!: Enchilada and Entomatada · See more »
Green sauce
Green sauce is a family of cold, uncooked sauces based on herbs, including the spanish salsa verde, the French sauce verte, the italian salsa verde, the German Grüne Soße or Frankfurter Grie Soß (Frankfurt dialect), and the Argentinian chimichurri.
New!!: Enchilada and Green sauce · See more »
Guajillo chili
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.
New!!: Enchilada and Guajillo chili · See more »
Hernán Cortés
Hernán Cortés de Monroy y Pizarro Altamirano, Marquis of the Valley of Oaxaca (1485 – December 2, 1547) was a Spanish Conquistador who led an expedition that caused the fall of the Aztec Empire and brought large portions of what is now mainland Mexico under the rule of the King of Castile in the early 16th century.
New!!: Enchilada and Hernán Cortés · See more »
Jalisco
Jalisco, officially the Free and Sovereign State of Jalisco (Estado Libre y Soberano de Jalisco), is one of the 31 states which, with the Federal District, comprise the 32 Federal Entities of Mexico.
New!!: Enchilada and Jalisco · See more »
Lettuce
Lettuce (Lactuca sativa) is an annual plant of the daisy family, Asteraceae.
New!!: Enchilada and Lettuce · See more »
List of Mexican dishes
The Spanish conquest of the Aztec Empire occurred in the 16th century.
New!!: Enchilada and List of Mexican dishes · See more »
Maize
Maize (Zea mays subsp. mays, from maíz after Taíno mahiz), also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago.
New!!: Enchilada and Maize · See more »
Maya civilization
The Maya civilization was a Mesoamerican civilization developed by the Maya peoples, and noted for its hieroglyphic script—the only known fully developed writing system of the pre-Columbian Americas—as well as for its art, architecture, mathematics, calendar, and astronomical system.
New!!: Enchilada and Maya civilization · See more »
Meat
Meat is animal flesh that is eaten as food.
New!!: Enchilada and Meat · See more »
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.
New!!: Enchilada and Mexican cuisine · See more »
Mexico
Mexico (México; Mēxihco), officially called the United Mexican States (Estados Unidos Mexicanos) is a federal republic in the southern portion of North America.
New!!: Enchilada and Mexico · See more »
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.
New!!: Enchilada and Mole sauce · See more »
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.
New!!: Enchilada and Nahuatl · See more »
New Mexican cuisine
New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico, the region is primarily known for its fusion of Pueblo Native American with Hispano Spanish and Mexican cuisine originating in Nuevo México.
New!!: Enchilada and New Mexican cuisine · See more »
Olive
The olive, known by the botanical name Olea europaea, meaning "European olive", is a species of small tree in the family Oleaceae, found in the Mediterranean Basin from Portugal to the Levant, the Arabian Peninsula, and southern Asia as far east as China, as well as the Canary Islands and Réunion.
New!!: Enchilada and Olive · See more »
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.
New!!: Enchilada and Onion · See more »
Oxford University Press
Oxford University Press (OUP) is the largest university press in the world, and the second oldest after Cambridge University Press.
New!!: Enchilada and Oxford University Press · See more »
Pork
Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus).
New!!: Enchilada and Pork · See more »
Potato
The potato is a starchy, tuberous crop from the perennial nightshade Solanum tuberosum.
New!!: Enchilada and Potato · See more »
Poultry
Poultry are domesticated birds kept by humans for their eggs, their meat or their feathers.
New!!: Enchilada and Poultry · See more »
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.
New!!: Enchilada and Queso blanco · See more »
Recipe
A recipe is a set of instructions that describes how to prepare or make something, especially a culinary dish.
New!!: Enchilada and Recipe · See more »
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.
New!!: Enchilada and Refried beans · See more »
Royal Spanish Academy
The Royal Spanish Academy (Spanish: Real Academia Española, generally abbreviated as RAE) is Spain's official royal institution with a mission to ensure the stability of the Spanish language.
New!!: Enchilada and Royal Spanish Academy · See more »
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.
New!!: Enchilada and Salsa (sauce) · See more »
San Luis Potosí
San Luis Potosí, officially the Free and Sovereign State of San Luis Potosí (Estado Libre y Soberano de San Luis Potosí), is one of the 31 states which, with the Federal District, comprise the 32 Federal Entities of Mexico.
New!!: Enchilada and San Luis Potosí · See more »
San Miguel de Allende
San Miguel de Allende is a city and municipality located in the far eastern part of the state of Guanajuato in central Mexico.
New!!: Enchilada and San Miguel de Allende · See more »
Sauce
In cooking a sauce is a liquid, cream, or semi-solid food served on or used in preparing other foods.
New!!: Enchilada and Sauce · See more »
Seafood
Seafood is any form of sea life regarded as food by humans.
New!!: Enchilada and Seafood · See more »
Seasoning
Seasoning is the process of adding salt, herbs, or spices to food to enhance the flavour.
New!!: Enchilada and Seasoning · See more »
Sour cream
Sour cream is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria.
New!!: Enchilada and Sour cream · See more »
Spanish rice
Spanish rice, red rice, or arroz rojo is a Mexican side dish made from white rice, tomatoes, garlic, onions, and other ingredients.
New!!: Enchilada and Spanish rice · See more »
Swiss cuisine
Swiss cuisine bears witness to many regional influences, including from French, German and Italian cuisines and also features many dishes specific to Switzerland.
New!!: Enchilada and Swiss cuisine · See more »
Tex-Mex
Tex-Mex (from Texan and Mexican) is a fusion of Mexican and American cuisines, deriving from the culinary creations of Tejanos.
New!!: Enchilada and Tex-Mex · See more »
Tlapitzalli
A tlapitzalli is an aerophone known from pre-Columbian Mesoamerican cultures, particularly the Aztec.
New!!: Enchilada and Tlapitzalli · See more »
Tomato
The tomato (see pronunciation) is the edible, often red, fruit/berry of the plant Solanum lycopersicum, commonly known as a tomato plant.
New!!: Enchilada and Tomato · See more »
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.
New!!: Enchilada and Tortilla · See more »
University of California Press
University of California Press, otherwise known as UC Press, is a publishing house associated with the University of California that engages in academic publishing.
New!!: Enchilada and University of California Press · See more »
Valley of Mexico
The Valley of Mexico (Valle de México; Tepētzallāntli Mēxihco) is a highlands plateau in central Mexico roughly coterminous with present-day Mexico City and the eastern half of the State of Mexico.
New!!: Enchilada and Valley of Mexico · See more »
Vegetable
Vegetables are parts of plants that are consumed by humans as food as part of a meal.
New!!: Enchilada and Vegetable · See more »
Western United States
The Western United States, commonly referred to as the American West, the Far West, or simply the West, traditionally refers to the region comprising the westernmost states of the United States.
New!!: Enchilada and Western United States · See more »
Redirects here:
Chicken Enchilada, Chicken Enchiladas, Chicken enchilada, Chicken enchiladas, Enchilada sauce, Enchilada suiza, Enchiladas, Enchillada, Enchulatas, Enfricolada, Enfrijolada, Enmolada, Enshilata, Pineapple enchiladas, Red enchilada sauce.
References
[1] https://en.wikipedia.org/wiki/Enchilada
