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Molcajete used to grind spices Molcajete as a food container. Molcajetes are used to crush and grind spices, and to prepare salsas and guacamole.The rough surface of the basalt stone creates a superb grinding surface that maintains itself over time as tiny bubbles in the basalt are ground down, replenishing the textured surface.
Dobladas in a molcajete. Doblada in Mexican food, is a corn tortilla or wheat tortilla, folded one time, forming a half circle, or folded twice forming a quarter circle, which is sauteed in oil, covered with sauce and sprinkled with cheese.
Bistec. Albóndigas, Mexican meatballs; Aporreadillo; Beef brain; Bistec; Carne asada, grilled beef; Carne a la tampiqueña, carne asada that is usually accompanied by a small portion of enchiladas (or chilaquiles), refried beans, fresh cheese, guacamole, and a vegetable (often rajas; grilled slices of Poblano peppers)
The Salvadoran dish pupusa is similar to a gordita, except completely sealed and typically served with curtido, a lightly pickled cabbage relish. In Venezuela and Colombia, an arepa (a type of cornbread) is often served stuffed with various ingredients. It is prepared in a similar way as a Mexican gordita, except the final dish is smaller and ...
Mexican gelatin desserts at a local shop. Barbacoa de borrego (a slow-cooked lamb dish) is one of the most popular traditional dishes.It is more commonly prepared in the suburban outskirts in the Mexico City environs, such as Texcoco, where there is a centuries-old barbacoa tradition.
A chimichanga with rice. This is a list of tortilla-based dishes and foods that use the tortilla as a primary ingredient. A tortilla is a type of soft, thin flatbread made from finely ground corn or wheat flour that comes from Mexico and Central America and traditionally cooked on a comal (cookware).
Afrikaans; العربية; Արեւմտահայերէն; Asturianu; Azərbaycanca; বাংলা; Беларуская; Беларуская (тарашкевіца)
A blue-plate special A garde manger chaud froid dish, used as a display piece A table d'hôte menu from the New York City Lotos Club, 1893. 86 – a term used when the restaurant has run out of, or is unable to prepare a particular menu item. The term is also generally used to mean getting rid of someone or something, including the situation ...