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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.
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]
Sopes with green salsa. A sope (Spanish pronunciation:) is a traditional Mexican dish consisting of a fried masa base with savory toppings. Also known as picadita (in Tierra Caliente, Guerrero) [citation needed], it originates in the central and southern parts of Mexico, where it was sometimes first known as pellizcadas.
Fruitcake. Step one of a fruitcake is soaking pounds of dried fruit until it's plump and filled with bourbon. That takes up to 12 hours. Step two is simple: making and baking the loaves.
Pambazos being prepared in Mexico City (2010) 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.
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