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Burritos first appeared on American restaurant menus at the El Cholo Spanish Cafe in Los Angeles during the 1930s. [20] Burritos were mentioned in the U.S. media for the first time in 1934, [21] appearing in the Mexican Cookbook, a collection of regional recipes from New Mexico that was written by historian Erna Fergusson. [22]
Bean salad is a common salad composed of various cooked beans—typically green, wax, kidney, and/or lima beans—tossed in a sweet-sour vinaigrette. [1] Variant ingredients include fresh raw onions , bell pepper , and/or other cooked or raw vegetables , such as chickpeas .
Corn burritos are usually topped with cheese, lightly salted, and served with a mild red sauce. Traditional sauce is a base of tomato and water with 1/3 onion and yellow pepper all blended together, salted to taste.
Freddy's Frozen Custard & Steakburgers: Wichita, Kansas: 2002 Wichita, Kansas: 450 Nationwide Frisch's Big Boy: Cincinnati, Ohio: 1939 Cincinnati, Ohio: 74 Great Lakes Fuddruckers: San Antonio, Texas: 1979 Houston, Texas: 64 Nationwide Good Times Burgers & Frozen Custard: Boulder, Colorado: 1987 Lakewood, Colorado: 31 Colorado & Wyoming The ...
Closer to the coast, 18th-century recipes for English trifle turned into tipsy cakes, replacing the sherry with whiskey and their recipe for pound cake, brought to the South around the same time, still works with American baking units: one pound sugar, one pound eggs, one pound butter, one pound flour.
The selection can be modest or very extensive, with the more elaborate menus divided into categories such as salad, soup, appetizers, hot entrées, cold entrées, and dessert and fruit. Often the range of cuisine can be eclectic, while other restaurants focus on a specific type, such as home-cooking, Chinese, Indian, or Swedish.
The black turtle bean is also popular as a soup ingredient. In Cuba, black bean soup is a traditional dish, usually served with white rice. Black beans sticky rice is a Thai dessert. [6] The bean was first widely grown in the present-day United States after the Mexican–American War (1846–1848).
Some of the large fast-food chains are beginning to incorporate healthier alternatives in their menu, e.g., white meat, snack wraps, salads, and fresh fruit. However, some people see these moves as a tokenistic and commercial measure, rather than an appropriate reaction to ethical concerns about the world ecology and people's health.