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Cochinitos de piloncillo, also known as marranitos, cochinitos and puerquitos (all meaning "little pigs" in Spanish), are a typical Mexican sweet bread made with "piloncillo"—a type of sweetener made from sugar cane. Cochinitos are popular in bakeries in Mexico and throughout the US.
Pulparindo is the trade name of a Mexican candy produced by de la Rosa. The candy is made from the pulp of the tamarind fruit, and is flavored with sugar, salt, and chili peppers, making it simultaneously tart, sweet, salty, and spicy. The "extra picante" variation is especially spicy.
Marzipan is a confection consisting primarily of sugar and almond meal (ground almonds), sometimes augmented with almond oil or extract.. It is often made into sweets; common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables.
Cochinita pibil (also puerco pibil or cochinita con achiote) is a traditional Yucatec Mayan slow-roasted pork dish from the Yucatán Peninsula. [1] Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, adding annatto seed, which imparts a vivid burnt orange color, and roasting the meat in a píib ...
Mazapán de la Rosa De la Rosa One of the most popular candies in Mexico, this is similar to marzipan but made with crushed peanuts and sugar. Saladitos: Various Considered as a candy in Mexico, Saladitos are salted plums, which can also be sweetened with sugar and anise or coated in chili and lime. They originated in China.
Crush is a brand of carbonated soft drinks owned and marketed internationally by Keurig Dr Pepper, originally created as an orange soda, Orange Crush. Crush competes with Coca-Cola's Fanta. It was created in 1911 by beverage and extract chemist Neil C. Ward. Most flavors of Crush are caffeine-free.
Paçoca (Portuguese:) is a candy made out of ground peanuts, sugar, honey and salt. Some recipes also add flour, such as corn flour, oat flour or cassava flour. It is typical of the Brazilian Caipira cuisine and most present in the countryside of southeastern states of São Paulo and Minas Gerais, being either manufactured or home-made.
Carnitas originate from a traditional French dish that was introduced to Mexico via Spain. According to Mariano Galvan Rivera’s cookbook —Diccionario de cocina (1845)— “carnitas” was the vulgar name given by Mexico’s lower classes to the dish known as “Chicharrones de Tours”, and were specifically made and sold in working class neighborhood slaughterhouses or pork shops: [3]