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Menudo, also known as Mondongo, [1] pancita ([little] gut or [little] stomach) or mole de panza ("stomach sauce"), is a traditional Mexican soup, made with cow's stomach in broth with a red chili pepper base. It is the Mexican variation of the Spanish callos or menudo.
Cocido montañés is made with two vegetable ingredients: dried large white beans (alubia blanca, soaked overnight before use) and collard greens (berza).Some recipes use local red bean caricu montañés instead of white beans or cabbage instead of hard-to-find collard greens.
New Mexico red chili peppers "Carne adovada" is a baked meat dish that is a specialty in New Mexican cuisine. In its simplest form, raw pork is cut into strips or cubes and placed in a large plastic bag with New Mexico red chili powder or minced red chili peppers (Hatch, Chimayo, or guajillo chili peppers), garlic, oregano, cumin, lime/lemon juice and/or vinegar, and salt, then mixed and ...
caldo de queso, cheese soup; caldo de mariscos, seafood soup; caldo tlalpeño, chicken, broth, chopped avocado, chile chipotle and fried tortilla strips or triangles – may include white cheese, vegetables, chickpeas, carrot, green beans; Fideos (noodles) Menudo; Pozole; Sopa de fideo; sopa de flor de calabaza; Sopa de lima, from Yucatán
Due to the wide regional diversity of the dish, the word cocido is typically followed by the place of origin (e.g., madrileño, maragato , lebaniego, galego ). The basic method of preparation involves slow cooking over low heat. Cozido may be prepared with a wide variety of vegetables, meats, fish, and seafood. [3]
Initially, the tips were made with strips of leftover beef cut, known as puntas de filete. Then, different types of meat have been used. Then, different types of meat have been used. [ 1 ] [ 2 ]
Recado negro [] is made in Maya regions: Yucatan Mexico, Belize, Guatemala and Honduras. [5]Recado negro is made with burned dried red chile peppers, toasted black peppercorns, allspice, cumin, cloves, and achiote, charred tortillas, onion and garlic, sour orange juice, [6] garlic, oregano and salt.
The shredded dry beef, carne seca or "machaca", is said to have originated in the town of Ciénega de Flores, about 20 miles north of Monterrey, Mexico. [ 1 ] [ 2 ] The early settlers in the area air- cured beef so that it would be preserved.