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Representation of a Mexican kitchen; in front are Mexican food and spices, while in the background there are typical utensils. Pozole is a traditional soup or stew from Mexico. The Spanish invasion of the Aztec Empire occurred in the 16th century.
Rio Grande/Río Bravo: Borderlands Culture, 9 : Voices in the Kitchen : Views of Food and the World from Working-Class Mexican and Mexican American Women. College Station, TX, US: Texas A&M University Press. ISBN 978-1-58544-531-8. Adapon, Joy (2008). Culinary Art and Anthropology. Oxford: Berg Publishers. ISBN 978-1-84788-213-4.
Recado rojo or achiote paste is a popular blend of spices. It is now strongly associated with Mexican and Belizean cuisines , especially of Yucatán and Oaxaca . The spice mixture usually includes annatto , oregano , cumin , clove , cinnamon , black pepper , allspice , garlic , and salt .
Chili con carne (Spanish: [ˈtʃili koŋ ˈkaɾne]; lit. ' chili with meat ') or carne con chile [1] [a] is a spicy stew of Mexican origin containing chili peppers (sometimes in the form of chili powder), meat (usually beef), tomatoes, and often pinto beans or kidney beans. [2]
Authentic Cuban dish of ropa vieja, black beans, and yuca. Cuban cuisine is a distinctive fusion of Spanish, Indigenous, African and Caribbean cuisines. Cuban recipes share their basic spice palette (cumin, oregano, and bay leaves) and preparation techniques with Spanish and African cooking. The black Caribbean rice influence is in the use of ...
Spices such as fresh turmeric, star anise, cinnamon, lemongrass and lime leaves combine for deeply layered aroma and flavor, with the jammy yolks of soft-boiled eggs to add extra richness.
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