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Guacamole. Guacamole (Spanish: [ɡwakaˈmole] ⓘ; informally shortened to guac in the United States [1] since the 1980s) [2] is an avocado -based dip, spread, or salad first developed in Mexico. [3] In addition to its use in modern Mexican cuisine, it has become part of international cuisine as a dip, condiment, and salad ingredient. [4][5]
Mole (Spanish:; from Nahuatl mōlli, Nahuatl:), meaning 'sauce', is a traditional sauce and marinade originally used in Mexican cuisine.In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito (yellow mole), mole chichilo, mole colorado or coloradito (reddish mole), mole manchamantel or manchamanteles (tablecloth stainer ...
Salsa is a common ingredient in Mexican cuisine, served as a condiment with tacos, stirred into soups and stews, or incorporated into tamale fillings. Salsa fresca is fresh salsa made with tomatoes and hot peppers. Salsa verde is made with cooked tomatillos and is served as a dip or sauce for chilaquiles, enchiladas, and other dishes.
Bowl of guacamole. Keeping guacamole green is an age-old snack struggle. Maybe you have leftovers from your Cinco de Mayo feast or you would simply like to make the rich and creamy dip a bit in ...
3. 15-Minute Cucumber-Avocado Blender Soup. Photo: Liz Andrew/Styling: Erin McDowell. Time Commitment: 15 minutes. Why I Love It: <30 minutes, vegetarian. Serves: 4. It's as simple as blending the ...
I added avocado to this version to make the texture thicker so it could work as a dip with crudités. The avocado adds a smooth, buttery quality and an earthy element to the flavor.
Fill a bowl with ice water. Blanch the shrimp just until white throughout, 3 minutes. Drain and chill the shrimp in the ice water, then drain again and pat dry. Transfer the shrimp to a large bowl. Add the romaine, tomatoes, cucumber, cilantro, avocado and tortilla chips. In a small bowl, whisk the sour cream with the mayonnaise, lime juice and ...
Emulsified sauces. Remoulade seaweed sauce. Anchoïade. Aioli – West Mediterranean sauce of garlic and oil. Béarnaise sauce – Sauce made of clarified butter and egg yolk. Garlic sauce – Sauce with garlic as a main ingredient. Hollandaise sauce – Sauce made of egg, butter, and lemon [8] Mayonnaise – Thick cold sauce.