Search results
Results from the WOW.Com Content Network
Nopales are also grown in the southwestern U.S. (and used in New Mexican cuisine) and other countries, including Morocco, South Africa, Ethiopia, Peru, Argentina, Italy, and Chile. Nutritional ...
Nopalitos is a dish made with diced nopales, the naturally flat stems, called pads, of prickly pear cactus . They are sold fresh, bottled, or canned and less often dried. They have a light, slightly tart flavor, and a crisp, mucilaginous texture. [1]
Nopales are generally sold fresh in Mexico, cleaned of spines, and sliced to the customer's wishes on the spot. They can also be found canned or bottled as nopalitos, and less often dried, especially for export. Cut into slices or diced into cubes, nopales have a light, slightly tart flavor, like green beans, and a crisp, mucilaginous texture ...
[25] [29] [30] The young stem segments, usually called pads or nopales, are also edible in most species of Opuntia. [25] [27] They are commonly used in Mexican cuisine in dishes such as huevos con nopales (eggs with nopal), or tacos de nopales. Nopales are also an important ingredient in New Mexican cuisine. [25]
Puerco pibil. Cochinita pibil (also puerco pibil or cochinita con achiote) is a traditional Yucatec Mayan slow-roasted pork dish from the Yucatán Peninsula. [1] Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, adding annatto seed, which imparts a vivid burnt orange color, and roasting the meat in a píib while it is wrapped in banana leaf.
Pastel de choclo: a layered pie, usually made in a deep dish or a clay paila with chopped beef at the bottom prepared “al pino” (a thick stew of minced or chopped beef, chopped onions and seasoning), chicken, olives and a hard-boiled egg, topped with a mixture of ground fresh corn and basil, and baked in the oven.
The guajillo chile has a reddish-brown, rather dark color and a thin, smooth, shiny skin. It is about 8–10 cm (3.1–3.9 in) long. In terms of flavor, it is generally defined as sweet and somewhat fruity. [5]
Chili con carne [a] (Spanish: [ˈtʃili koŋ ˈkaɾne] lit. ' chili with meat '), [1] often shortened to chili, 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]