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Definition [ edit ] In Mexican Spanish , the fast foods prepared on the streets and in market stalls are called antojitos (literally "little cravings") because they are typically foods not eaten at a formal meal, especially not the main meal of the day, la comida , which is served in the mid-afternoon.
Tostilocos (also Dorilocos [1]) are a popular Mexican antojito (street food) that consist of Tostitos or Doritos tortilla chips with various toppings. Ingredients can include white corn, cueritos (pickled pork rinds), cucumber, jícama, lime juice, Clamato, mango pieces, hot sauce, chamoy, chili powder, salt, mayonnaise, and Japanese-style peanuts (sometimes referred to as "cracker nuts").
Pambazo (Spanish: ⓘ) is a Mexican dish or antojito (very similar to the torta) made with pambazo bread dipped and fried in a red guajillo pepper sauce. It is traditionally filled with papas con chorizo (potatoes with chorizo) or with papas only but there are different varieties.
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.
It is an antojito, which at first sight looks like an unusually thick tortilla with vegetables and meat toppings. The masa base is fried with pinched sides and topped with refried beans, crumbled cheese, lettuce, onions, red or green sauce and sour cream. Sometimes other ingredients (mostly meat) are also added to create different tastes and ...
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The word tlacoyo derives from the Nahuatl word tlahtlaōyoh [t͡ɬɑʔt͡ɬɑˈoːjoʔ]), [1] a name given to an antojito ('snack' or appetizer) typical of central Mexico. Spelling variations include tlayoyis , clacoyos , tlatloyos , tlayoyos and tlaoyos .
Tlayuda con falda, a tlayuda folded in half and topped with grilled skirt steak. Tlayuda (Spanish pronunciation: [tɬaˈʝuða]), sometimes spelled clayuda, [1] [2] is a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried or toasted tortilla [3] covered with a spread of refried beans, asiento (unrefined pork lard), lettuce or cabbage, avocado ...