"Mexico Independence Day, birthdays, Christmas and other holidays. Pozole was mentioned in the Florentine Codex by Bernardino de Sahagún. Since maize was a sacred plant for the Aztecs and other inhabitants of Mesoamerica, pozole was made to be consumed on special occasions. The conjunction of maize (usually whole hominy kernels) and meat in a single dish is of particular interest to scholars, because the ancient Americans believed the gods made humans out of ""masa"" (cornmeal dough). According to research by the Instituto Nacional de Antropología e Historia (National Institute of Anthropology and History) and the Universidad Nacional Autónoma de México,"
"Pozol Pozol (from the Nahuatl """"Pozōlli"""") is the name of both fermented corn dough and the drink made from it, which has its origins in Pre-Columbian Mexico. Other ingredients besides corn dough and water, such as cocoa, may be added to it. The drink is consumed in the south of Mexico in the states of Chiapas and Tabasco. It is a thirst-quencher which has also been used to fight diseases. It has also aided indigenous peoples of the Americas as sustenance on long trips across the jungles. Since ancient times, the Maya-Chontales from Belize prepared this drink with boiled cornmeal,"
"Zoque (dish) The ""Zoque"" is a variant of the very popular salmorejo in Málaga. It is a cold soup that has, as main ingredients, red vegetables, such as tomatoes, red pepper, carrot, etc. It differs from the gazpacho because this preparation, uses garlic and carrot, besides presenting a thicker texture. It is usually served cold with ham or shrimp. One feature of this soup is its creamy texture. The word ""Zoque"" has its origins in the Arabic language, """"suqat"""", meaning waste or worthless item, indicating the use made of stale bread as one of its ingredients. It is customary to"
"people consider it to be a comfort food. It has been suggested that ""sopa de fideo"" may have originated in Spain. For example, residents of Cavite, Philippines, were first introduced to the soup by Spaniards in the 1600s. It has been described as a comfort food of Cavite. The ""Handbook of Mexican American Foods"" published by the Intercultural Development Research Association in 1982 describes ""sopa de fideo"" as a Spanish-style vermicelli and as ""vermicelli prepared in the same manner as ""sopa de arroz"""". Sopa de fideo Sopa de fideo, also referred to as sopita de fideo, is a stock-based noodle"
"on these special occasions, the meat used in the pozole was human. After the prisoners were killed by having their hearts torn out in a ritual sacrifice, the rest of the body was chopped and cooked with maize, and the resulting meal was shared among the whole community as an act of religious communion. After the Conquest, when cannibalism was banned, pork became the staple meat as it ""tasted very similar"" [to human flesh], according to Bernardino de Sahagún. Pozole can be prepared in many ways. All variations include a base of cooked hominy in broth. Typically pork, or sometimes"
"Sancocho Sancocho (from the Spanish verb ""sancochar"", ""to parboil"") is a traditional soup (often considered a stew) in several Latin American cuisines. Variations represent popular national dishes in the Canary Islands, Puerto Rico, Honduras, Ecuador, Colombia, Cuba, Panama, Dominican Republic, and Venezuela and stews such as the Corsica, Irish, Danish, German and Italian versions, plus bouillon in Haiti, and pot au feu in France. It usually consists of large pieces of meat, tubers and vegetables served in a broth. In the Canary Islands, the dish is usually made with fish that is cooked whole. In Puerto Rico, sancocho is considered"
"serve with grapes. Zoque (dish) The ""Zoque"" is a variant of the very popular salmorejo in Málaga. It is a cold soup that has, as main ingredients, red vegetables, such as tomatoes, red pepper, carrot, etc. It differs from the gazpacho because this preparation, uses garlic and carrot, besides presenting a thicker texture. It is usually served cold with ham or shrimp. One feature of this soup is its creamy texture. The word ""Zoque"" has its origins in the Arabic language, """"suqat"""", meaning waste or worthless item, indicating the use made of stale bread as one of its ingredients. It"
"Gazpacho Gazpacho (; ) or Andalusian gazpacho is a cold soup made of raw, blended vegetables. A classic of Spanish cuisine, it originated in the southern region of Andalusia. Gazpacho is widely eaten in Spain and Portugal, particularly during the hot summers, as it is refreshing and cool. There are other recipes called ""gazpacho"", such as ""gazpacho manchego"", which is very different from Andalusian gazpacho. There are also a number of dishes that are closely related to Andalusian gazpacho and often considered variants thereof, such as ajoblanco, salmorejo, pipirrana, porra antequerana (closer to a bread soup), cojondongo and Portuguese gaspacho"
"above are usually called birotes in Guadalajara. They are a crusty, dense baguette-style bread similar to that associated with Italy or France and are very different from the soft bolillos found in most of the rest of Mexico. Other dishes that are popular here include pozole, a soup prepared with hominy, pork or chicken, topped with cabbage, radishes, minced onions and other condiments; pipián, which is a sauce prepared with peanuts, squash and sesame seed, and biónico, a popular local dessert. When the Spanish conquistadors arrived in the Aztec empire, a few religious ceremonies included eating pozole made with hominy"
"Sope A sope (), also known as ""picadita"" (in Tierra Caliente, Guerrero) is a traditional Mexican dish originating in the central and southern parts of Mexico, where it was sometimes first known as ""pellizcadas"". It is an ""antojito"", which at first sight looks like an unusually thick tortilla with vegetables and meat toppings. The base is made from a circle of fried ""masa"" (ground maize soaked in lime, also used as the basis for tamales and tortillas) with pinched sides. This is then topped with refried black beans and crumbled cheese, lettuce, onions, red or green sauce (salsa, made with"
"brought from India and rice from Asia; saffron (used for the yellow colour in Spain, instead of annatto) was introduced by Phoenician traders; tomatoes and peppers (also known as sofrito) are natives of the Americas. Arroz con pollo Arroz con pollo (Spanish for ""rice with chicken"") is a traditional dish of Spain and Latin America, closely related to paella. In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo. There is some debate as to whether it originated in Spain or Puerto Rico. Many Puerto Ricans note that arroz"
"Sopa de fideo Sopa de fideo, also referred to as sopita de fideo, is a stock-based noodle soup that is a part of the cuisines of Mexico, Tex-Mex cuisine and Cavite, a province in the Philippines. It has been suggested that the dish may have originated in Spain . The definition of the Spanish word """"sopa"""" is ""soup"". However, ""sopas"" also constitute side dishes that are a part of Mexican-American cuisine. ""Sopa de fideo"" is a stock-based noodle soup in Mexican cuisine and Tex-Mex fusion cuisine. Fideo means noodle, usually used in the plural fideos to mean vermicelli. The noodles"
"Pinole Pinole, also called pinol or pinolillo, is roasted ground maize, which is then mixed with a combination of cocoa, agave, cinnamon, chia seeds, vanilla, or other spices. The resulting powder is then used as a nutrient-dense ingredient to make different foods, such as cereals, baked goods, tortillas, and beverages. The name comes from the Nahuatl word ""pinolli"", meaning cornmeal. Today, pinole is generally made by hand using wood-burning adobe ovens and a stone and pestle, and is still consumed in certain, often rural, parts of Latin America. In fact, pinole is considered the national beverage of Nicaragua and Honduras."
"Ayora Diaz book on the anthropology of Yucatán food Puchero Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The name comes from the Spanish word """"puchero"""" which means ""stewpot"". The dish is essentially equivalent to the ""cocido"" of Spain but lacking colorants (such as paprika), using local ingredients which vary from one region to another. In Spain chickpeas are widely used. A dish similar to puchero called sancocho is consumed in Colombia, Ecuador, República"
"with the addition of large quantities of lard. Tonalá is said to be the origin of pozole, and it is claimed that the local Tonaltecas originally prepared it with human flesh as religious rite. Classic dishes for the area include local versions of pozole, sopitos, menudo, guacamole, cuachala, birria, pollo a la valenciana and tortas ahogadas. Birria is a meat stew made with roasted chili peppers, spices and with either goat, mutton or beef. Tortas ahogadas are pork sandwiches on French rolls which are covered in a tomato and chili pepper sauce. Common street foods include sopes, tacos, enchiladas tapitíos."
"Puchero Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The name comes from the Spanish word """"puchero"""" which means ""stewpot"". The dish is essentially equivalent to the ""cocido"" of Spain but lacking colorants (such as paprika), using local ingredients which vary from one region to another. In Spain chickpeas are widely used. A dish similar to puchero called sancocho is consumed in Colombia, Ecuador, República Dominicana, Venezuela and Puerto Rico. In Andalusia, ""puchero"" was"
"Arroz con pollo Arroz con pollo (Spanish for ""rice with chicken"") is a traditional dish of Spain and Latin America, closely related to paella. In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo. There is some debate as to whether it originated in Spain or Puerto Rico. Many Puerto Ricans note that arroz con pollo cannot be made without beer and annatto oil, and saffron is no substitute. Beer and annatto are rarely used in Spanish cooking and never in arroz con pollo there. Annatto is frequently used"
"Cocido Cocido (Spanish) or cozido (Portuguese) is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries. In Spanish, ""cocido"" (, ) is the past participle of the verb ""cocer"" (to cook), so ""cocido"" literally means ""cooked [thing]."" In Portuguese, the word ""cozido"" (, ) means ""cooked"" ,""boiled"", or ""baked"", being the past participle of the verb ""cozer"" (""to cook"", ""to boil"", or ""to bake""). Spanish ""cocido"" is a cognate. Cocido is made of various meats (pork, beef, chicken, mutton), embutidos and vegetables like cabbage, turnips, parsnips, potatoes, carrots and chickpeas (""garbanzos."")"
"Cocido Cocido (Spanish) or cozido (Portuguese) is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries. In Spanish, ""cocido"" (, ) is the past participle of the verb ""cocer"" (to cook), so ""cocido"" literally means ""cooked [thing]."" In Portuguese, the word ""cozido"" (, ) means ""cooked"" ,""boiled"", or ""baked"", being the past participle of the verb ""cozer"" (""to cook"", ""to boil"", or ""to bake""). Spanish ""cocido"" is a cognate. Cocido is made of various meats (pork, beef, chicken, mutton), embutidos and vegetables like cabbage, turnips, parsnips, potatoes, carrots and chickpeas (""garbanzos."")"
"and in height are sometimes grilled until partially melted and eaten as a starter, often seasoned with herbs. The cheese when served this way is often called ""provoleta"" in Spanish. Provolone is also produced in the United States. It finds many uses, including on pizzas and on sandwiches. Provolone Provolone () is an Italian cheese. It is an aged ""pasta filata"" (stretched-curd) cheese originating in Casilli near Vesuvius, where it is still produced in pear, sausage, or cone shapes varying from long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is Northwestern Italy"
"Gazpachuelo Gazpachuelo is a soup originating from Málaga, Spain and is a typical fisherman's dish, consisting of fish stock, a type of mayonnaise, garlic, egg yolk and olive oil. The white of egg is added to thicken the mixture along with cubed potatoes. Although it is consumed hot, it owes its name to the fact that it contains the four basic ingredients of gazpacho: bread, garlic, oil and water. It is a typical dish of the lower classes because of the low cost of the basic ingredients. It is eaten with a spoon and bread dipped into the broth. Other"
"Zalewajka (soup) Zalewajka – traditional rustic soup made of diced and boiled potatoes and overflowed with sour rye made from sourdough bread. It also often contains Polish sausage and dried mushrooms. The soup comes from central part of Poland. The first mentions pf it appeared in 19th century in Łódź and Radomsko. The basic component of diet for people from those areas were potatoes and mushrooms. Potatoes constituted the base of the majority of the dishes people from Łódź and Radomsko prepared. They were served in different ways like boiled, mashed or fried. Thanks to its simplicity in the 19th"
"Provolone Provolone () is an Italian cheese. It is an aged ""pasta filata"" (stretched-curd) cheese originating in Casilli near Vesuvius, where it is still produced in pear, sausage, or cone shapes varying from long. Provolone-type cheeses are also produced in other countries. The most important provolone production region today is Northwestern Italy and the city of Cremona. Provolone, provola, and provoleta are versions of the same basic cheese. Some versions of provolone are smoked. The term ""provolone"" (meaning ""large provola"") appeared around the end of the 19th century, when it started to be manufactured in the southern regions of Italy"
"and Bolivia, and is known in various countries of South America, including Peru, Bolivia, Argentina, and Chile. In Chile's Chiloé Archipelago, potatoes are the main ingredient of many dishes, including milcaos, chapaleles, curanto and chochoca. In Ecuador, the potato, as well as being a staple with most dishes, is featured in the hearty ""locro de papas"", a thick soup of potato, squash, and cheese. In the UK, potatoes form part of the traditional staple fish and chips. Roast potatoes are commonly served with a Sunday roast, and mashed potatoes form a major component of several other traditional dishes such as"
"Ratatouille Ratatouille ( , ) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ""ratatouille niçoise"". The word ""ratatouille"" derives from the Occitan ""ratatolha"" and is related to the French ""ratouiller"" and ""tatouiller"", expressive forms of the verb ""touiller"", meaning ""to stir up"". From the late 18th century, in French, it merely indicated a coarse stew. The modern ratatouille – tomatoes as a foundation for sautéed garlic, onions, zucchini, eggplant, bell peppers, marjoram, fennel and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence – does not"
"dish of the American South which traces its lineage back to the pre-revolutionary war era, and a thick, rich, gravy-like soup popular in the United Kingdom since the 18th century. Creole oxtail soup is made from a tomato base with oxtails, potatoes, green beans, corn, mirepoix, garlic, and herbs and spices. Though translated literally as ""oxtail soup"" (牛尾汤 ""Niúwěi tāng""), this version of the dish is somewhere between a soup and a stew. One of the defining characteristics of oxtail soup is that it contains a large mass of solid ingredients, rather than ingredients that have been diced or shredded"
"Asopao Asopao is a rice soup, gumbo, or stew from Dominican Republic. Asopao can be made with chicken, pork, beef, shrimp seafood, vegetables, or any combination of the above. A popular version is asopao con gandules. Asopao was brought over to Puerto Rico from the Dominican Republic. Not really a soup, the most traditional Dominican dish is asopao, a hearty gumbo made with either chicken, shrimp, or Gandules. One well-known version, consumed when the food budget runs low, is asopao de gandules (pigeon peas). Every Dominican chef has his or her own recipe for asopao. Asopao de pollo (chicken asopao)"
"Sorpotel is a recipe of Portuguese-Indian (Goan) origin, consisting of a mixture of boiled meat; in Zanzibar, this includes tongue, heart and liver. It is cooked with masala (a mix of spices similar to curry), as well as tamarind and vinegar. The spice cake is the most typical dessert in Zanzibari cuisine. It is made of a pastry with a mix of cinnamon, clove, nutmeg and chocolate. Boko-boko is a sort of skew of meat cooked in maize, ginger, cumin, chili, tomato and onion. Bread prepared with hazelnuts and dates, as well as eggs and vanilla, is the most traditional"
"cocoa, and grains. Initially, it was called ""pochotl"" (from Nahuatl, """"pozolli"""", meaning ""sparkling""), but after the arrival of the Spanish in Tabasco in 1519, the name changed to the now-familiar ""pozol"". Pozol was traditionally made by women by fermenting corn dough, which, when dissolved in water, is eaten raw by various ethnic groups of southern and southeastern Mexico. In Chiapas, this drink was prepared for Mayans, Zoqueans and Chiapanecos. Pozol is drunk throughout the day, especially by the lower classes, though it is generally used throughout all classes. In pre-Hispanic times, it was drunk mixed with cocoa, unsweetened; since the"
"many regions of the world. Maize is central to Mexican food. Virtually every dish in Mexican cuisine uses maize. In the form of grain or cornmeal, maize is the main ingredient of tortillas, tamales, pozole, atole and all the dishes based on them, like tacos, quesadillas, chilaquiles, enchiladas, tostadas and many more. In Mexico even a fungus of maize, known as huitlacoche is considered a delicacy. Introduced into Africa by the Portuguese in the 16th century, maize has become Africa's most important staple food crop. Maize meal is made into a thick porridge in many cultures: from the polenta of"
"Guacamole Guacamole (; informally shortened to ""guac"" in English-speaking territories since the 1980s) is an avocado-based dip, spread, or salad first developed by the Aztecs in what is now Mexico. In addition to its use in modern Mexican cuisine, it has become part of international and American cuisine as a dip, condiment and salad ingredient. The name comes from an Aztec dialect via Nahuatl , which literally translates to ""avocado sauce"", from ""āhuacatl"" (""avocado"") + ""molli"" (""sauce"", literally ""concoction""). In Mexican Spanish, it is pronounced , in American English, it is pronounced , and in British English, . Avocados were"
"ratatouille called ""confit byaldi"" to impress a restaurant critic. As well as ""confit byaldi"", related dishes exist in many Mediterranean cuisines: pisto (Castilian-Manchego, Spain), ""samfaina"" (Catalan, Spain), ""tombet"" (Majorcan), ""ciambotta"", caponata and peperonata (Sicily, Italy), ""briám"" and ""tourloú"" (Greek), şakşuka and ""türlü"" (Turkish), ajapsandali (Georgian), lecsó (Hungarian) and zaalouk (Moroccan). Different parts of Indian subcontinent have their own versions of winter vegetable stew. Gujarat makes Undhiyu out of its seasonal produce. Similarly, the Kerala region makes Avial and the Bengali cuisine makes Sukto. Ratatouille Ratatouille ( , ) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes"
"Stracciatella (soup) Stracciatella (; in Italian, a diminutive derived from the verb ""stracciare"" (""to shred""), meaning ""a little shred""), also known as ""Stracciatella alla romana"", is an Italian soup consisting of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring. It is popular around Rome in the Lazio region of central Italy. A similar soup, called ""zanzarelli"", was described by Martino da Como in his 15th century manual, ""The Art of Cooking"". Other variants exist. Traditionally ""stracciatella alla romana"" used to be served at the start of Easter lunches. ""Stracciatella"