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Carne ranchera can be purchased from meat markets either prepared (preparada, i.e., already marinated) or not (no preparada), for marinating at home. [1]The meat is characteristically marinated in lime juice, salt, and Mexican seasonings, but may also be simply rubbed with salt or spice rubs such as lemon pepper, before grilled.
As the dish spread beyond Mexico, variations using pureed chile or enchilada sauce instead of tomato-chili pico de gallo have appeared. [3] Non-Mexican additions such as cheese, sour cream, and lettuce also have become common additions beyond the dish's native range.
Machaca Spanish: ⓘ is a traditionally dried meat, usually spiced beef or pork, that is rehydrated and then used in popular local cuisine in Northern Mexico and the Southwestern United States. It is also readily available in many groceries and supermarkets in these areas.
Ranchera (pronounced [ranˈtʃeɾa]) or canción ranchera is a genre of traditional music of Mexico. It dates to before the years of the Mexican Revolution. Rancheras today are played in the vast majority of regional Mexican music styles. Drawing on rural traditional folk music, the ranchera developed as a symbol of a new national consciousness ...
Mexico’s three greatest ranchera icons — Jorge Negrete, Pedro Infante and Javier Solís — had died at the height of their careers in the previous 13 years. The man who wrote their greatest ...
Vaquero, c. 1830. The vaquero (Spanish:; Portuguese: vaqueiro, European Portuguese: [vɐˈkɐjɾu]) is a horse-mounted livestock herder of a tradition that has its roots in the Iberian Peninsula and extensively developed in Mexico from a method brought to the Americas from Spain.
In the United States, the North American Meat Processors Association (NAMP) classifies all skirts steaks NAMP 121. [1] NAMP 121 is further subdivided into the outer (outside) skirt steak (NAMP 121C) and the inner (inside) skirt steak (NAMP 121D). The beef flank steak (NAMP 193) is adjacent to the skirt, nearer the animal's rear quarter. [2]
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