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Pozole (Spanish pronunciation:; from Nahuatl languages: pozolli, meaning cacahuazintle, a variety of corn or maize) is a traditional soup or stew from Mexican cuisine.It is made from hominy with meat (typically chicken or pork), and can be seasoned and garnished with shredded lettuce or cabbage, chili peppers, onion, garlic, radishes, avocado, salsa or limes.
Buford's city limits are 4.5 miles (7.2 km) west of the Eastern Continental Divide. [20] Ridge Road, part of which uses Buford as a mailing address, runs along the Eastern Continental Divide, [21] although the road itself is outside the city limits. Buford's primary water supply comes from Lake Lanier [22] an impoundment on the Chattahoochee ...
Huarache (food) – Mexican maize dish Johnnycake – American cornmeal flatbread Makki di roti – Cornmeal flatbread from South Asia Pages displaying short descriptions of redirect targets
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Plaza Fiesta is a 350,000 square feet (33,000 m 2) shopping mall in DeKalb County, Georgia on the eastern border of the city of Brookhaven, on Buford Highway and Clairmont Road. The mall contains a large supermarket ("farmers market"), several large discount stores, and a large space filled with over 140 [ 1 ] small vendors, modeled on a ...
Rio Grande/Río Bravo: Borderlands Culture, 9 : Voices in the Kitchen : Views of Food and the World from Working-Class Mexican and Mexican American Women. College Station, TX, US: Texas A&M University Press. ISBN 978-1-58544-531-8. Adapon, Joy (2008). Culinary Art and Anthropology. Oxford: Berg Publishers. ISBN 978-1-84788-213-4.
Indigenous people found several uses for maize, such as: Atole – thick, paste-like gruel made from boiled maize; Tortillas – flatbread made from ground maize and cooked over heat on clay surfaces; Tamales – steamed maize dough with a spongy consistency [3] Native-grown vegetables included squash, tomatillo, tomato, cactus, and chile.
Masa or masa de maíz (English: / ˈ m ɑː s ə /; Spanish pronunciation:) is a dough that comes from ground nixtamalized maize. It is used for making corn tortillas, gorditas, tamales, pupusas, and many other Latin American dishes. It is dried and powdered into a flour form called harina de maíz or masa harina.