Search results
Results from the WOW.Com Content Network
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.
[1] [2] [3] Like the rest of Mexican cuisine, Oaxacan food is based on staples such as corn, beans, and chile peppers, but there is a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures. Corn and many beans were first cultivated in Oaxaca.
Peanut butter being spread on white bread . This is a list of spreads. A spread is a food that is literally spread, generally with a knife, onto food items such as bread or crackers. Spreads are added to food to enhance the flavour or texture of the food, which may be considered bland without it.
This bread and tradition was brought to Mexico by the Spanish. [9] Oaxacan style pan de muerto. Pan de muerto (Bread of the Dead) is an important bread for Day of the Dead, especially in states with large indigenous populations such as Michoacán, State of Mexico, Guerrero, Puebla, Tlaxcala, Veracruz, Hidalgo, Chiapas and Oaxaca, as well as ...
The molcajete, a version used by pre-Hispanic Mesoamerican cultures including the Aztec and Maya, stretching back several thousand years, is made of basalt and is used widely in Mexican cooking. Other Native American nations use mortars carved into the bedrock to grind acorns and other nuts. Many such depressions can be found in their territories.
TikTok users are trying to help out a confused husband who is bewildered by one of his wife’s “weird” garments that has “no head hole.”
This strong market position generates substantial cash flows that support shareholder returns. Turning to the specifics, the pharmaceutical giant offers investors a 4.3% dividend yield backed by a ...
Guacamole is traditionally made by mashing peeled, ripe avocados and salt with a molcajete y tejolote (mortar and pestle). [19] [20] Recipes often call for lime juice, cilantro, onions, and jalapeños. Some non-traditional recipes may call for sour cream, tomatoes, basil, or peas. [21]