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Chepos, also regionally known as uchepos, is a dish in Mexican cuisine, a tamal made with tender maize (corn), which sometimes is added to milk. [1] It has a sweet taste and its consistency is soft. The chepo can be served on its own, or with green tomatillo salsa or tomato cooked and accompanied by fresh cheese or sour cream.
Abuelita is a Mexican-style hot chocolate also known as chocolate para mesa (English: "table chocolate") owned by the Nestlé company. [1] It was originally invented and commercialized in Mexico in 1939, [ 2 ] by Fábrica de Chocolates La Azteca. [ 3 ]
Black tamales are named after the color that chocolate gives them. Chipilin tamales wrapped in corn husks, parrot tamales, and corn tamales among others are also made. Cream tamales and cheese and anise seeds are also mixed with corn tamales. Chuchito is a typical and emblematic dish of Guatemala. It is a variation of the tamale made with corn ...
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The seven are Negro (black), Amarillo (yellow), Coloradito (little red), Mancha Manteles (table cloth stainer), Chichilo (smoky stew), Rojo (red), and Verde (green). [79] Corn is the staple food in the region. Tortillas are called blandas and are a part of every meal. Corn is also used to make empanadas, tamales and more.
Ingredients include corn, sugar, salt and milk, with butter and/or cheese. [28] Nicaraguan sweet tamale or yoltamal can be made with masa, corn, evaporated milk, sugar, cinnamon, vanilla and fruits / fruit preserves. [29] [30] It is served with cream / crème fraîche or queso fresco. [31]
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They use fresh corn and sometimes fine ground corn is added as a thickener, they are flavored with sofrito (green peppers, tomatoes garlic, salt cilantro, lard, white pepper, achiote or bijol) most often the protein is pork although others are not unusual and some will use hot peppers such as "aji guaguau" for an extra kick.