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Tagetes minuta, native to southern South America, is a tall, upright marigold plant with small flowers used as a culinary herb in Peru, Ecuador, and parts of Chile and Bolivia, where it is called by the Incan term huacatay. The paste is used to make the popular potato dish called ocopa.
In the Andes it is known as Huacatay or Wacatay, and in other regions it is common as chinchilla, chiquilla, chilca, zuico, suico, or anisillo. [3] Other names include muster John Henry, [4] southern marigold, [5] khakibos, stinking roger, [6] wild marigold, [2] and black mint. It is called by the Quechua terms huacatay in Peru [7] or wakataya ...
Cream of black mint [1], also called ají huacatay or black mint sauce, is a creamy sauce prepared with huacatay (or black mint) leaves and blended with other ingredients to accompany various Peruvian dishes.
Distinct Puerto Rican words like "jevo,", "jurutungo" and "perreo" have been submitted to Spain's Royal Academy- considered the global arbiter of the Spanish language.
Documented Nahuatl words in the Spanish language (mostly as spoken in Mexico and Mesoamerica), also called Nahuatlismos include an extensive list of words that represent (i) animals, (ii) plants, fruit and vegetables, (iii) foods and beverages, and (iv) domestic appliances. Many of these words end with the absolutive suffix "-tl" in Nahuatl.
Cholo (Spanish pronunciation:) is a loosely defined Spanish term that has had various meanings. Its origin is a somewhat derogatory term for people of mixed-blood heritage in the Spanish Empire in Latin America and its successor states as part of castas, the informal ranking of society by heritage.
Quechuan /ˈkɛtʃwən/, also known as runa simi ("people's language"), is a Native South American language family spoken primarily in the Andes, derived from a common ancestral language. It is the most widely spoken language family of the indigenous peoples of the Americas, with a total of probably some 8 million to 10 million speakers
The dish is primarily made in the central Peruvian Andes in three regions: 1) The upper Huallaga valley, in Huánuco and Pasco vicinity, where it is made with pork and seasoned with chincho and huacatay, two local herbs; 2) in the Mantaro valley and neighboring area around the cities Huancayo, Tarma, and Jauja; they use lamb and a different ...