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Guajolota (Spanish: [ɡwaxoˈlota]), also known as a torta de tamal, is a form of street food commonly found in Mexico City and within the State of Mexico. It is essentially a sandwich composed of a tamal placed inside a bolillo or a telera , which is a rounder version of a bolillo.
The mixture is simmered until the tortilla starts softening. Pulled chicken is sometimes added to the mix. It is commonly garnished with crema, crumbled queso fresco, sliced onion, and avocado slices. Chilaquiles can be served with refried beans, eggs (scrambled or fried) and guacamole as side dishes.
Dulce de leche; Earl Grey tea [15] Eggnog [1] French vanilla [16] Goody Goody Gum Drops – unique to New Zealand [17] Green tea; Halva; Hokey pokey – a flavor of ice cream in New Zealand, consisting of plain vanilla ice cream with small, solid lumps of honeycomb toffee; Maple [1] Mint chocolate chip – composed of mint ice cream with small ...
Pico de gallo made with tomato, onion, and cilantro Limes sometimes accompany the sauce.. Pico de gallo (Spanish pronunciation: [ˈpiko ðe ˈɣaʝo], lit. ' rooster's beak '), also called salsa fresca ('fresh sauce'), salsa bandera ('flag sauce'), and salsa cruda ('raw sauce'), is a type of salsa commonly used in Mexican cuisine.
Red velvet cake is a red-colored layer cake with cream cheese or ermine icing.The origin of the cake is unknown, although it is popular in the Southern United States and has been served as a dessert at New York City's Waldorf-Astoria hotel since the 1920s.
Popcorn (also called popped corn, popcorns, or pop-corn) is a variety of corn kernel which expands and puffs up when heated. The term also refers to the snack food produced by the expansion. It is one of the oldest snacks, with evidence of popcorn dating back thousands of years in the Americas.
Farinata (Italian: [fariˈnaːta]), socca (Occitan:), farinata di ceci, torta di ceci, fainé, fainá, cecìna or cade is a type of thin, unleavened pancake or crêpe made from chickpea flour. Farinata is a typical preparation of the northwest Mediterranean coast; in Liguria it is named farinata , in Nice socca and in Toulon cade.
Other types in the region include gorditas de maíz, aparejos de huevo (egg sinkers, apparently after fishing weights) and huesos (bones). [35] In Michoacán, breads include pan de ofrenda (offering bread), the shiny pan de hule (rubber bread), and corn-based corundas, made with tomato sauce and chile de árbol. [35]