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The drink, which is a "sort of whitish porridge," is made by soaking the dough in water. [4] Common extra ingredients included chili pepper, honey, and sugar. White pozol is made from dough mixed with sweetened or unsweetened water. It can be sweetened with sugar or not. Some people from Tuxtla Gutierrez, Chiapas also prefer to prepare ...
Model tray for making chicha, Peru, Chancay-Chimu, north central-coast, c. 1400 AD, silvered copper, Krannert Art Museum The exact origin of the word chicha is debated. One belief is that the word chicha is of Taino origin and became a generic term used by the Spanish to define any and all fermented beverages brewed by indigenous peoples in the Americas. [4]
Dulce de leche, known in Chile as manjar Mote con huesillo. Chilean cuisine [1] stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in ...
Our 65 best-ever taco recipes range from fish taco recipes and taco soup and taco salad recipes, to taco casserole recipes, street tacos, breakfast tacos, ground beef tacos, Mexican birria tacos ...
It is traditionally used straight or in mixed drinks as a replacement for rum or vodka. Seco Herrerano can be mixed with almost anything, from tropical fruits to liquors. One drink made with seco is the "Chichita Panamá" made with grapefruit and pineapple juice. It can be drunk with milk (colloquially known as "seco con leche") or coconut milk.
The main ingredients of tejate are roasted corn flour, fermented cocoa beans, mamey seeds and cocoa flower also known as rosita de cacao, which grows only in San Andrés Huayapam. [2] These ingredients are finely ground into a paste, which is then mixed with cold water, usually by hand, and when ready, the cocoa butter rises to the top of the ...
Popo is a foamy and cold drink typical in the south of the state of Veracruz and some areas of the state of Oaxaca, like the basin of Papaloapan or Istmo. Its main ingredient is cocoa , which is sweetened with sugar or panela (unrefined brown sugar), and is mixed with water; also azquiote called cocomeca en Oaxaca is added, and/or chupipi ...
Mote con huesillo is a traditional Chilean summer-time drink often sold in street stands or vendor carts. It is a non-alcoholic beverage consisting of a sweet clear nectar-like liquid made with dried peaches (huesillo) cooked in sugar , water and cinnamon , and then once cooled, mixed with fresh cooked husked wheat berries (mote). [ 1 ]