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Green spaghetti, also called espaghetti verde or espagueti verde, is a pasta, poblano chili, and crema dish in Mexican cuisine and the cuisine of Texas's Rio Grande Valley. Description, ingredients, and preparation
According to one legend, the dish was invented in the 1920s by Fidencia Quiroga, who was known locally as "Tía Lencha" (Aunt Lencha). [1] [8] [10] Although there is minimal evidence that the dish originated with her, there is little doubt that she popularized it when she began to serve it in her restaurant to construction workers building the nearby Monterrey-Nuevo Laredo highway in 1928. [11]
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)
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Sopa De Fideo. Sopa de fideo is a low-lift Mexican-style soup consisting of toasted fideo noodles in a base made of pureed tomato, onion, and garlic. If you love chicken noodle or tomato soups ...
Green bean casserole is a holiday favorite. While there’s no shame in taking shortcuts like canned soup, this recipe is entirely homemade. Start by blanching green beans until they’re bright ...
In Mexico, it is still sold for cooking and snacking; this is done primarily in the north and in small-scale operations. [9] Most machaca dishes now are made from beef that has been well-cooked, shredded, and then cooked in its juices until the desired consistency is achieved, which can be soupy, dry, or medio .
Place the cream cheese, salmon, and the white and light green parts of the green onions in a medium bowl. Stir well until evenly combined and season with salt and pepper to taste.