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Mexican street food, called antojitos (literally "little cravings"), is prepared by street vendors and at small traditional markets in Mexico.
Although its true origin is not known, it is a common understanding that esquites are historically a common Mexican street food. According to Nahuatl stories, esquites are credited as being created by the deity Tlazocihuapilli of Xochimilcas, who is also credited with creating Mexican Atole and corn jelly.
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)
The origins of the taco are not precisely known, and etymologies for the culinary usage of the word are generally theoretical. [3] [4] Taco in the sense of a typical Mexican dish comprising a maize tortilla folded around food is just one of the meanings connoted by the word, according to the Real Academia Española, publisher of Diccionario de la Lengua Española. [5]
A burrito (English: / b ə ˈ r iː t oʊ /, Spanish: ⓘ) [1] or burro [2] in Mexico is, historically, a regional name, among others, for what is known as a taco, a tortilla filled with food, in other parts of the country.
But when I say regional burger, I don’t mean new inventions; instead, I’m talking about long-existing burger styles with rich histories tied to specific areas.
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