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An Aztec woman blowing on maize before putting it in the cooking pot, so that it will not "fear the fire" since it is considered a god. Florentine Codex, late 16th century. Maize was the single most important staple of the Aztecs. It was consumed at every meal by all social classes and played a central role in Aztec culture.
MLA (47A: Citation style (Abbr.)) The MLA Handbook is a style guide published by the Modern Language Association. It provides guidelines for writing and research documentation in the humanities.
Bistec. Albóndigas, Mexican meatballs; Aporreadillo; Beef brain; Bistec; Carne asada, grilled beef; Carne a la tampiqueña, carne asada that is usually accompanied by a small portion of enchiladas (or chilaquiles), refried beans, fresh cheese, guacamole, and a vegetable (often rajas; grilled slices of Poblano peppers)
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines.
The concept of a national cuisine was, in Mexico City, divided between the continental European style cuisine associated with Mexican elites and the typical commoner's fare. [3] Gorditas prepared for Day of the Dead celebrations in Coyoacan. Once considered plebeian fare, by the 19th century, tacos had become a standard of Mexico City's cuisine.
Fish and other seafood are also popular, especially along the coasts, and the cooking method commonly has a Spanish origin such as with Huachinango a la vizcaina. [19] Cheesemaking in Mexico has evolved its specialties, although Spanish-style cheese such as Manchego is also produced in Mexico. It is an important economic activity, especially in ...
A cuisine is a characteristic style of cooking practices and traditions, [1] often associated with a specific region, country [2] or culture. To become a global cuisine, a local, regional or national cuisine must spread around the world with its food served worldwide. Regional cuisine is based upon national, state or local regions. [3]
Though the Columbian Exchange introduced many new animals and plants to the Americas, Indigenous civilizations already existed there, including the Aztec, Maya, Incan, as well as various Native Americans in North America. The development of agriculture allowed the many different cultures to transition from hunting to staying in one place. [2]