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A buñuelo (Spanish:, alternatively called boñuelo, bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo, is a fried dough fritter found in Spain, Latin America, and other regions with a historical connection to Spaniards or Sephardic Jews, including Southwest Europe, the Balkans, Anatolia, and parts of Asia and North Africa.
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)
The taco is a folded tortilla with some kind of filling. Mexican street taco fillings vary from one region to another. [2] Most tacos are made with corn tortillas, except in the very north of the country where wheat flour tortillas dominate.
Indias de Oaxaca (c. 1877) by Felipe Santiago Gutiérrez depicting Oaxaca Amerindians.. Indigenous peoples of Mexico (Spanish: gente indígena de México, pueblos indígenas de México), Native Mexicans (Spanish: nativos mexicanos) or Mexican Native Americans (Spanish: pueblos originarios de México, lit.
The origins of the taco are not precisely known, and etymologies for the culinary usage of the word are generally theoretical. [3] [4] Taco in the sense of a typical Mexican dish comprising a maize tortilla folded around food is just one of the meanings connoted by the word, according to the Real Academia Española, publisher of Diccionario de la Lengua Española. [5]
One of the aisles in the La Merced Market in Mexico City. Traditional fixed markets in Mexico are multiple-vendor markets permanently housed in a fixed location. They go by a variety of names such as "mercados públicos" (public markets), "mercados municipales" (municipal markets) or even more often simply "mercados" (markets).
Tamales; Ponche (Christmas fruit punch served hot with much fruit) pavo (turkey); Buñuelos (fluffy sweet dessert made with corn with maple syrup); chicken (prepared with different stuffings and accompanied with various side dishes such as salads or rice)
Matambre relleno with Russian salad. In Uruguayan cuisine, there is a significant list of preparations and dishes that are included in this category, the most typical or autochthonous is the picada, probably descending from the Spanish tapas, and as for everyday food there are also matambre relleno and lengua a la vinagreta.