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  2. Al ajillo - Wikipedia

    en.wikipedia.org/wiki/Al_ajillo

    The likely origin, through colonization, is the Spanish dish gambas al ajillo, prawns cooked in a garlic and hot paprika oil. In Mexico, it combines guajillo chili peppers and ajo ( garlic ). [ 1 ] In other Latin American countries the dish is similar, but using other chilies, for example the aji panca or aji mirasol in Peruvian cooking, dried ...

  3. Arroz con pollo - Wikipedia

    en.wikipedia.org/wiki/Arroz_con_pollo

    Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Latin America.It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables.

  4. Arroz negro (Mexican cuisine) - Wikipedia

    en.wikipedia.org/wiki/Arroz_negro_(Mexican_cuisine)

    Arroz negro Place of origin: Oaxaca and Campeche, Mexico. Main ingredients: rice, black bean broth, onions, epazote, serrano, pepper and salt. Arroz negro ("black rice") is a Mexican dish made with rice, in which its dark color comes from black bean broth.

  5. Morisqueta - Wikipedia

    en.wikipedia.org/wiki/Morisqueta

    Morisqueta is a dish meal from Apatzingán Michoacan.The dish consists of cooked rice, combined with beans, and served with a sauce of tomato, onion and garlic.It may contain cubes of adobera, ranchero or fresh cheese, which melts.

  6. Mexican rice - Wikipedia

    en.wikipedia.org/wiki/Mexican_rice

    Mexican rice is prepared by rinsing and briefly soaking medium-grained white rice and then toasting the rice in a heavy saucepan with fat, such as lard or cooking oil.After the grains of rice start to turn golden and translucent, tomato, onion, and garlic are all blended in either chicken broth, vegetable stock or a solution of water and chicken soup flavoring to make a sauce which is added to ...

  7. Cuisine of Veracruz - Wikipedia

    en.wikipedia.org/wiki/Cuisine_of_Veracruz

    Huachinango a la Veracruzana (Snapper Veracruz style) The cuisine of Veracruz is the regional cooking of Veracruz, a Mexican state along the Gulf of Mexico.Its cooking is characterized by three main influences—indigenous, Spanish, and Afro-Cuban—per its history, which included the arrival of the Spanish and of enslaved people from Africa and the Caribbean.

  8. Recado rojo - Wikipedia

    en.wikipedia.org/wiki/Recado_rojo

    Recado negro [] is made in Maya regions: Yucatan Mexico, Belize, Guatemala and Honduras. [5]Recado negro is made with burned dried red chile peppers, toasted black peppercorns, allspice, cumin, cloves, and achiote, charred tortillas, onion and garlic, sour orange juice, [6] garlic, oregano and salt.

  9. Nitza Villapol - Wikipedia

    en.wikipedia.org/wiki/Nitza_Villapol

    Nitza Villapol Andiarena (November 20, 1923 – September 20, 1998) was a chef, teacher, cookbook writer, and television host in Cuba.She has been called, by some [who?], the "Cuban Julia Child" for her ability to communicate culinary arts to a popular audience.