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The sope, therefore, has a soft, slightly pliable texture. The sope's thickness is meant to support its toppings, and the frying of its exterior surface adds resistance to the moisture of the ingredients. The most common variation of the sope involves simply adding chicken and is widely known as a sope de pollo.
Lime soup is a traditional dish from Yucatan.Traditional Yucatan cuisine has its origins in the Hispanic and Yucatán Mayan culture. The combination of meat from animals brought from Europe, the spices, and cooking methods and preparation of multiple local ingredients, resulted in many dishes such as the lime soup. [1]
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)
Alternative names: Mondongo: Place of origin: Mexico: Main ingredients: Beef tripe (cow stomach), broth, hominy, lime, onions, cilantro, oregano, red chili peppers: Variations: Menudo colorado (made with chili added to the broth): menudo blanco (made without red chili peppers)
The native name means "place of snakes and ticks." Chiapas: Nahuatl: Chiapan "Place where the chia sage grows" Chihuahua: Nahuatl: xicuahua [1] The state takes its name from its capital city, Chihuahua City. This name is thought to derive from the Nahuatl Xicuahua, or "dry, sandy place". [1] Coahuila: Nahuatl: coatl + huila: Origin disputed.
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A sopaipilla, sopapilla, sopaipa, or cachanga [1] is a kind of fried pastry and a type of quick bread served in several regions with Spanish heritage in the Americas. [note 1] The word sopaipilla is the diminutive of sopaipa, a word that entered Spanish from the Mozarabic language of Al-Andalus. [9]
The term birria was originally the regional name given in Jalisco to meats cooked in a pit or earth oven, what is known in other parts of Mexico as barbacoa.. Cuban-Mexican writer Félix Ramos y Duarte defined the term in 1898 as a regionalism from Mexico City for goat barbacoa or roasted goat. [12]