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From a Taino compound word ("Jiba" meaning mountain or forest, and "iro" meaning man or men) [19] though commonly mistaken for originating from the Arabic (Mofarite Arabic: جبري , romanized: Jabre), in the Mofarite related Ethiopian Semitic languages ገበሬ, romanized: Gabre). jumeta Drunk [3] Cold cherry limber lambeojo
Tapas (Spanish:) are appetisers or snacks in Spanish cuisine. They can be combined to make a full meal and are served cold (such as mixed olives and cheese) or hot (such as chopitos, which are battered, fried baby squid; or patatas bravas, spicy potatoes). In some bars and restaurants in Spain and across the globe, tapas have evolved into a ...
Chimichanga served in restaurant (Melbourne, Australia)The origin of the chimichanga is uncertain. According to Mexican linguist and philologist Francisco J. Santamaría's Diccionario de Mejicanismos (1959), Chivichanga is a regionalism from the State of Tabasco: [1]
This word ending—thought to be difficult for Spanish speakers to pronounce at the time—evolved in Spanish into a "-te" ending (e.g. axolotl = ajolote). As a rule of thumb, a Spanish word for an animal, plant, food or home appliance widely used in Mexico and ending in "-te" is highly likely to have a Nahuatl origin.
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Champurrado is a chocolate-based atole, [1] a warm and thick Mexican beverage. It is prepared with either a masa (lime-treated corn dough), masa harina (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for atole); piloncillo; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. [2]
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It is a simple meal that often consists of a piece of fruit, bread, biscuits, yogurt, and other snacks accompanied by fruit juice, milk, hot chocolate, coffee, spirits, or other beverages. It is typical for Argentines , Paraguayans , and Uruguayans to have merienda around 5 pm, between the midday meal and supper .