"first cultivated in South Central Mexico about 10,000 years ago. In the early 1900s, avocados frequently went by the name ""alligator pear"". The Hass avocado is named after postal worker Rudolph Hass who purchased a seedling in 1926 from a California farmer and patented it in 1935. Guacamole has increased avocado sales in the US, especially on Super Bowl Sunday and Cinco de Mayo. The rising consumption of guacamole is most likely due to the U.S. government lifting a ban on avocado imports in the 1990s and the growth of the U.S. Latino population. Guacamole dip is traditionally made by"
"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"
"Aztec influence in Spain Aztec influence in Spain can be seen in both the cuisine of Spain and in its architecture. Guacamole, an avocado-based dip that was popular in Aztec cuisine as early as the 16th century, was brought back to Spain by the Conquistadors. Its reputation as an aphrodisiac derives from the words that combine to form the word ""ahuaca-molli"" (""guacamole"" in the Aztec language): ""molli"" meant ""something mashed or pureed into a sauce"" and as well as meaning ""avocado"" ""ahuacatl"" meant ""testicle"". The stone work of sun pattern, snakes, panther and birds above the main entrance to the"
"church of Nuestra Señora de Regla, Pájara, Fuerteventura in the Canary Islands, is thought by some specialists to show Aztec influence. Aztec influence in Spain Aztec influence in Spain can be seen in both the cuisine of Spain and in its architecture. Guacamole, an avocado-based dip that was popular in Aztec cuisine as early as the 16th century, was brought back to Spain by the Conquistadors. Its reputation as an aphrodisiac derives from the words that combine to form the word ""ahuaca-molli"" (""guacamole"" in the Aztec language): ""molli"" meant ""something mashed or pureed into a sauce"" and as well as"
"developed over thousands of years of history. It is created mostly with ingredients native to Mexico, as well as those brought over by the Spanish conquistadors, with some new influences since then. In addition to staples, such as corn and chile peppers, native ingredients include tomatoes, squashes, avocados, cocoa and vanilla, as well as ingredients not generally used in other cuisines, such as edible flowers, vegetables like huauzontle and papaloquelite, or small criollo avocados, whose skin is edible. Vegetables play an important role in Mexican cuisine. Common vegetables include zucchini, cauliflower, corn, potatoes, spinach, Swiss chard, mushrooms, jitomate (red tomato),"
"desserts are made from a coconut base as well as from fried plantains. In the province of Guanacaste, the main dessert ingredient is usually corn, while in the Province of Puntarenas it is primarily milk, coconut, and fruit. One of the most common desserts is ""tres leches"", translated to ""three milks"" in English. It is a wet cake composed primarily of milk and sugar. The ingredients include whole milk, evaporated skim milk, sweetened condensed milk, as well as heavy cream, eggs, sugar, ground cinnamon, baking powder, vanilla extract, and dark rum. It is available at many restaurants and is usually"
"represents the main ingredient to the dish (potato picadillo, ayote picadillo, etc.) and which is chopped and cooked with bell peppers, onions, stock, herbs and spices. It can include some type of protein but that is not essential. It is often served with tortillas or rice. Cuban versions include peppers, onions, garlic, oregano, cumin, tomato sauce, stock, olives, raisins, and on occasion potatoes, and capers, and is usually sauteed in olive oil and white wine, depending on the region. Cuban picadillo is served with black turtle beans and rice. In the Dominican Republic it includes peppers, red onions, garlic, tomato"
"Guatemalan cuisine Most traditional foods in Guatemalan cuisine are based on Maya cuisine and prominently feature corn, chilies and beans as key ingredients. There are also foods that are commonly eaten on certain days of the week. For example, it is a popular custom to eat ""paches"" (a kind of tamale made from potatoes) on Thursday. Certain dishes are also associated with special occasions, such as fiambre for All Saints Day on November 1 and tamales, which are common around Christmas. There are reportedly hundreds of varieties of tamales throughout Guatemala. The key variations include the ingredients in the ""masa"""
"barbecue grill. The ""chimichurri"" sauce is optional, since the meat is very savory with just a slight hint of sea salt that is sprinkled over the meat during cooking. It is also customary to replace chimichurri sauce with a guava rum sauce made with spices and 7up or ""Ajilimójili"" sauce. In Ecuador ""churrasco"" is a staple food of the Coast Region, especially Guayaquil. The dish's main ingredient is the grilled steak that is seasoned with chimichurri, it is served with plantains, white rice, French fries, a fried egg, and slices of avocado. In Guatemala, ""churrasco"" is regarded as a typical"
"cedar, cutlass, doudouce, egg, Graham, Bombay, ice-cream, Julie, long, pawpaw, Peter, rose, round, spice, starch, Tommy, teen, turpentine, vert, zabrico), breadfruit, sorrel (roselle), passion fruit), watermelons, sapodilla Manilkara zapota , pommerac (Syzygium malaccense), guavas, pommecythère (Spondias dulcis), caimite (star apple), abiu, five fingers (carambola), cherries, zaboca (avocado), popoy (papaya), chenette (Melicoccus bijugatus), pineapples, oranges, Portugal (tangerines of various genetic breeding), plum (Governor, King and common variety), West Indian (Barbadian) cherry (Acerola), bananas (sikyé, silk, Gros Michel, Lacatan), barbadine (granadilla), balatá, soursop, cashews, Tamarind, Ceres (Flacourtia indica), , Cocorite (Attalea maripa), Gru-Gru-beff (Acrocomia aculeata), Fat-Pork (Chrysobalanus icaco), pears. and coconuts (several"
"chips that are transformed into a dish of guacamole. In January 2013, ""Fresh Guacamole"" was nominated for the Academy Award for Best Animated Short Film. It is the shortest film ever nominated for an Oscar. The film premiered as part of Showtime's ""Short Stories"" series online and on TV. Showtime's YouTube posting of ""Fresh Guacamole"" amassed 3.5 million hits in its first 4 days online. Of the initial idea, PES says ""I had the core idea of a grenade as an avocado. Even though this type of grenade is referred to as a ""Pineapple Grenade"" I've always thought they looked"
"throughout the American tropics, it probably originates from the Chiapas region of Mexico or Guatemala, where ""wild"" avocados may still be found. The soft pulp of the fruit is eaten fresh or mashed into guacamole. The ancient peoples of Central America were also the first to cultivate several fruit-bearing species of ""Annona"". These include the custard-apple (""A. reticulata""), soursop (""A. muricata""), sweetsop or sugar-apple (""A. squamosa""), and the cherimoya (""A. cherimola""). Both soursop and sweetsop now are widely grown for their fruits in the Old World as well. Some members of the magnoliids have served as important food additives. Oil"
"ice. Add your preferred hot sauce, salt, and pepper to taste. El Guapo (Cocktail) The El Guapo Cocktail is a spicy cocktail containing Tequila (or Mezcal, if preferred), simple syrup, lime wedges, cucumber slices, and hot sauce. There are many permutations of this cocktail, using different ingredients or ingredient proportions, but the basic cocktail may be made using: The cocktail is prepared by first muddling the lime wedges and cucumber slices in the bottom of a cocktail shaker. Next, fill the shaker half way with fresh, clean ice. Then, add the tequila or mezcal and shake. Pour the contents of"
"and its supposed carminative properties (less gas), it is also sometimes used to flavor other traditional Mexican dishes: it can be used to season quesadillas and sopes (especially those containing huitlacoche), soups, mole de olla, tamales with cheese and chili peppers, chilaquiles, eggs and potatoes and enchiladas. It is often used as an herb in white fried rice and an important ingredient for making the green salsa for chilaquiles. Humans have died from overdoses of essential oils (attributed to the ascaridole content). Symptoms include severe gastroenteritis with pain, vomiting, and diarrhea. The essential oils of ""D. ambrosioides"" contain terpene compounds,"
"one of the essential elements of Puerto Rican cooking. Ajilimójili Ajilimójili is a hot sauce or hot and sweet sauce from Puerto Rico, traditionally served over grilled seafood, vegetables, boiled tuber vegetables and especially grilled meats. Ajilimójili is a combination of olive oil, garlic, cilantro or culantro, hot peppers (such as scotch bonnet, habanero chili or ají caballero), pepper, vinegar or citrus (most common are lemon juice, lime juice, sour orange juice, white vinegar, red vinegar, or malt vinegar), all finely chopped or blended, simmered and cooled to serve. A variant, sweet ajilimójili, adds ingredients such as sweet red peppers,"
"pepper shakers. The end result is ""fresh guacamole"" served with a side of ""poker chips"". Fresh Guacamole Fresh Guacamole is a 2012 American animated short film written and directed by PES, (Adam Pesapane). The film was nominated for the Best Animated Short Film award of the 85th Academy Awards, losing to ""Paperman"". At one minute 40 seconds, it is the shortest film ever nominated for an Oscar. After being nominated for an Academy Award the film was released along with all the other 15 Oscar-nominated short films in theaters by ShortsHD. The film uses the technique of pixilation and shows"
"variations that can be cooked are to boil the potatoes with shell fish, peeled shrimps or whitebait. 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"
"Fresh Guacamole Fresh Guacamole is a 2012 American animated short film written and directed by PES, (Adam Pesapane). The film was nominated for the Best Animated Short Film award of the 85th Academy Awards, losing to ""Paperman"". At one minute 40 seconds, it is the shortest film ever nominated for an Oscar. After being nominated for an Academy Award the film was released along with all the other 15 Oscar-nominated short films in theaters by ShortsHD. The film uses the technique of pixilation and shows a man's hands (the hands are PES's) making guacamole out of familiar objects, which become"
"El Guapo (Cocktail) The El Guapo Cocktail is a spicy cocktail containing Tequila (or Mezcal, if preferred), simple syrup, lime wedges, cucumber slices, and hot sauce. There are many permutations of this cocktail, using different ingredients or ingredient proportions, but the basic cocktail may be made using: The cocktail is prepared by first muddling the lime wedges and cucumber slices in the bottom of a cocktail shaker. Next, fill the shaker half way with fresh, clean ice. Then, add the tequila or mezcal and shake. Pour the contents of the shaker into a tumbler with some of the cucumbers and"
"Bienmesabe Bienmesabe (Spanish: ""it tastes good to me"") is a sweet Venezuelan cuisine dessert prepared with honey, egg yolk and ground almonds as primary ingredients. Its consistency significantly varies depending upon preparation methods used. The dessert is also popular in the cuisine of the Canary Islands. It has been described as influenced by Moorish cuisine. Several variations of the dessert exist. Honey, egg yolk and ground almonds are primary ingredients in the preparation of ""bienmesabe"", and some versions are prepared using sugar. Additional ingredients may include lemon zest, cinnamon and sweet wine or sherry. ""Bienmesabe's"" consistency varies greatly depending upon"
"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"
"it contains rice, some sort of meat (such as chicken or beef) or seafood (such as shrimp or crawfish) and almost anything else. Usually, however, one will find green peppers, onions, celery, tomatoes and hot chili peppers. Anything else is optional. Jambalaya is a dish of Spanish origin in Louisiana from the time when Spaniards were attempting to make their beloved dish ""paella"" in the new world. The dish has later evolved, going through a creolization of Louisiana influences. Jambalaya is a highly seasoned rice casserole. Shrimp Creole - Shrimp Creole is a favorite of Creole cuisine in the greater"
"Ajilimójili Ajilimójili is a hot sauce or hot and sweet sauce from Puerto Rico, traditionally served over grilled seafood, vegetables, boiled tuber vegetables and especially grilled meats. Ajilimójili is a combination of olive oil, garlic, cilantro or culantro, hot peppers (such as scotch bonnet, habanero chili or ají caballero), pepper, vinegar or citrus (most common are lemon juice, lime juice, sour orange juice, white vinegar, red vinegar, or malt vinegar), all finely chopped or blended, simmered and cooled to serve. A variant, sweet ajilimójili, adds ingredients such as sweet red peppers, ajicitos, honey, tomato sauce and butter. The sauce is"
"the typical food is ""paches"", which is like a tamale made with a base of potato, and on Sundays it is traditional to eat tamales, because Sundays are considered holidays. Certain dishes are also associated with special occasions, such as fiambre for All Saints Day on November 1 and tamales, which are common for Christmas. There are reportedly hundreds of varieties of tamales throughout Guatemala. The key variations are what is in the ""masa"" or dough (corn, potatoes, rice), what's in the filling (meat, fruits, nuts), and what it is wrapped with (leaves, husks). The masa is made out of"
"is ""mole almendrado"" (almond mole), which was invented here and made with between 26 and 28 ingredients, always with a base of three chili peppers: mulato, pasilla and ancho. The recipe is well-guarded. Many of these small businesses have networked to find ways to buy the more than twenty ingredients most moles need, such as chili peppers from Zacatecas, eliminating the need for middlemen. Each family in the town has its own recipes for the various types of moles. The family of Guadalupe Rios, for example, adds apple to her moles, presumably to avoid digestive problems. Seventy years ago, life"
"green tomato, etc. Other traditional vegetable ingredients include chiles, huitlacoche (corn fungus), huauzontle, and nopal (cactus leaves) to name a few. European contributions include pork, chicken, beef, cheese, herbs and spices, as well as some fruits. Tropical fruits, many of which are indigenous to Mexico and the Americas, such as guava, prickly pear, sapote, mangoes, bananas, pineapple and cherimoya (custard apple) are popular, especially in the center and south of the country. Despite the introduction of wheat and rice to Mexico, the basic starch remains corn in almost all areas of the country and is the base of many recipes"
"the fruit, and is composed principally of limonene, which makes up around 93% of the total. Besides limonene and alpha-pinene (0.34%), both of which are considered monoterpenes, the oil is unusually rich (0.38% total) in sesquiterpenes such as α-bergamotene (0.021%), caryophyllene (0.18%), α-humulene (0.07%) and α-muurolene (0.06%), and these contribute to the spicy and woody flavor of the fruit. Carbonyl compounds make up much of the remainder, and these are responsible for much of the distinctive flavor. These compounds include esters such as isopropyl propanoate (1.8%) and terpinyl acetate (1.26%); ketones such as carvone (0.175%); and a range of aldehydes"
"""aipim"" or ""macaxeira"", among other names), yams, and fruit like açaí, cupuaçu, mango, papaya, guava, orange, passion fruit, pineapple, and hog plum are among the local ingredients used in cooking. Some typical dishes are feijoada, considered the country's national dish; and regional foods such as , , vatapá, moqueca, polenta (from Italian cuisine) and acarajé (from African cuisine). There is also ""caruru"", which consists of okra, onion, dried shrimp, and toasted nuts (peanuts or cashews), cooked with palm oil until a spread-like consistency is reached; ""moqueca capixaba"", consisting of slow-cooked fish, tomato, onions and garlic, topped with cilantro; and ""linguiça"","
"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."
"Mole sauce Mole (, ; from Nahuatl ""mōlli"", ""sauce"") is a traditional sauce originally used in Mexican cuisine, as well as for dishes based on these sauces. Outside Mexico, it often refers specifically to ""mole poblano"". In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar, including black, red/colorado, yellow, green, almendrado, de olla, huaxmole, guacamole, and pipián. Generally, a mole sauce contains a fruit, chili pepper, nut, and such spices as black pepper, cinnamon, cumin, and chocolate. Two states in Mexico claim to be the origin of mole: Puebla and Oaxaca The best-known moles"
"cream cheese, to be spread on crackers. A noted fan of Pickapeppa sauce is supermodel Naomi Campbell, who carries a bottle with her. Pickapeppa Sauce Pickapeppa Sauce is a brand name Jamaican condiment, the main product of the Pickapeppa Company, founded in 1921. It is made in Shooters Hill, Jamaica, near Mandeville. The ingredients (in order on the product label) are: cane vinegar, sugar, tomatoes, onions, raisins, sea salt, ginger, peppers, garlic, cloves, black pepper, thyme, mangoes, and orange peel, aged in oak barrels. The sauce is sweet, sour and mildly spicy. The company makes several variants of the sauce,"
"The staple triumvirate of corn, beans, and squash was supplemented by tropical fruits, vanilla beans, and an herb called acuyo or hoja santa. Another important native contribution is seafood, which is featured in many dishes such as, arroz a la tumbada and caldo de mariscos (seafood soup). After the conquest and during the colonial period, many other spices and ingredients were brought and have had a greater influence in the cooking here than in other parts of the country. From Europe, the Spanish brought saffron, parsley, thyme, marjoram, bay laurel, and cilantro as well Asian spices such as cloves, cinnamon,"
"for Texas A&M University). Lesser-known varieties of smoked chilis include ""cobán"", a ""piquín chile"" native to southern Mexico and Guatemala; ""pasilla de Oaxaca"", a variety of pasilla from Oaxaca used in ""mole negro""; ""jalapeño chico"", jalapeños smoked while still green; and ""capones"" (""castrated ones""), rare smoked red jalapeños without seeds. Chipotles, often a key ingredient in a recipe, impart a relatively mild but earthy spiciness to many dishes in Mexican cuisine. The chilis are used to make various salsas. Chipotle can be ground and combined with other spices to make a meat marinade – adobo. Chipotle is used, typically in"