"Refried beans Refried beans (Spanish: ""frijoles refritos"") is a dish of cooked and mashed beans and is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish. Refried beans are also popular in many other Latin American countries. The name is a direct calque of Spanish ""frijoles refritos"", ""refritos"" meaning ""rehashed"" or ""reheated"" in English. In this dish, after being boiled and then mashed into a paste, the beans are sometimes then fried or baked, though usually neither, thus making the term ""refried"" even more misleading. In northern Mexico and in"
"Frijoles negros Frijoles negros (literally ""black beans"" in Spanish) is a Hispanic dish made with black beans, prepared in Cuba, Venezuela (where it is called Caraotas Negras), Puerto Rico, Mexico, and other nations in Latin America. The black bean, a legume of the species ""Phaseolus vulgaris"", is usually purchased in either canned or dried form. 1 cup of dried black beans yields approximately 2½ cups of cooked beans. Black bean soup (""sopa de frijoles negros"") is another commonly prepared Cuban favorite. Frijoles negros is typically seasoned with salt, ham hocks, onions and garlic, tomatoes, powdered cumin seeds, oregano, vinegar, and"
"chips, such as Fritos corn chips, Doritos, or hot Cheetos. One variation of the Mexican dish comes from the Philippines where they add SPAM or Hot Dogs. Tostilocos Tostilocos (also Dorilocos) are a popular Mexican antojito (street food) that consists of Tostitos tortilla chips topped with cueritos, cucumber, jícama, lime juice, Valentina hot sauce, chamoy, Tajín chili powder, salt, and ""Japanese peanuts"". The dish was first conceived in the late 1990s by street vendors in Mexico. Tostilocos are now commonly sold by street vendors, stadium vendors, and at Mexican juice bars in both Mexico and the Southwestern United States. The"
"Tostilocos Tostilocos (also Dorilocos) are a popular Mexican antojito (street food) that consists of Tostitos tortilla chips topped with cueritos, cucumber, jícama, lime juice, Valentina hot sauce, chamoy, Tajín chili powder, salt, and ""Japanese peanuts"". The dish was first conceived in the late 1990s by street vendors in Mexico. Tostilocos are now commonly sold by street vendors, stadium vendors, and at Mexican juice bars in both Mexico and the Southwestern United States. The original Tostilocos were created in Tijuana, Mexico. The original mix contained tortilla chips, cueritos, cucumber, jícama, rueditas (little wheel-shaped pieces of fried flour), Japanese peanuts, lime juice,"
"Fry jack Fry jacks are a traditional dish in the Belizean cuisine. They are deep fried dough pieces served as a breakfast item, and can be shaped as squares or triangles. Fry jacks are not unique to Belize. Different names are used in various countries different names all over the world including beignets in New Orleans, USA, sopapillas in Mexico and the American southwest, or simply ‘fried dough’. Preparation begins with flour and other ingredients, typically including baking powder, salt, vegetable oil and water. The mix is then pan-cooked. Preparation involves creating the dough and then allowing it time to"
"Frito pie Frito pie is a dish popular in the Southern, Midwestern, and Southwestern United States, whose basic ingredients are chili, cheese, and corn chips (especially Fritos). Additions can include salsa, refried beans, sour cream, onion, rice, or jalapeños. There are many variations and alternative names used by region. Frito pie can be prepared in a casserole dish, but an alternate preparation can be in a single-serve Fritos-type corn chip bag with various ingredients as toppings. In Mexico, a similar type of dish is chilaquiles. The exact origins of the frito pie is not completely clear. It is believed that"
"home cooking. In many restaurants, the fajita meat and vegetables is brought to the table sizzling loudly on a metal platter or skillet, along with warmed tortillas and condiments such as guacamole, pico de gallo, queso, salsa, shredded cheese, and/or sour cream. Fajita A fajita (; ) in Tex-Mex cuisine is any grilled meat that is served as a taco on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish. Popular meats today also include chicken and other cuts of beef, as well as vegetables instead of meat."
"term Tostiloco comes from Tijuana, and is found in California. Another term is Doriloco, after Doritos. In Mexico, a version of the dish is known as tostilocos. It includes some different ingredients. Frito pie Frito pie is a dish popular in the Southern, Midwestern, and Southwestern United States, whose basic ingredients are chili, cheese, and corn chips (especially Fritos). Additions can include salsa, refried beans, sour cream, onion, rice, or jalapeños. There are many variations and alternative names used by region. Frito pie can be prepared in a casserole dish, but an alternate preparation can be in a single-serve Fritos-type"
"a sweeter taste and a characteristic pleasant smell. The same slices are known as ""amarillos"" and ""fritos maduros"" in Puerto Rico and the Dominican Republic respectively. In Honduras, they are a popular takeaway food, usually with fried chicken, though they are also regularly eaten at home. They are popular chips sold in ""pulperias"" (minimarkets). In Panama, ""tajadas"" are eaten daily together with steamed rice, meat and beans, thus making up an essential part of the Panamanian diet, as with Honduras. By contrast, in Nicaragua, ""tajadas"" are fried unripened plantain slices, and are traditionally served in a ""fritanga"" or with fried"
"a Tex-Mex, Texan-Mexican American or Tejano, diminutive term for little strips of meat cut from the beef skirt, the most common cut used to make fajitas. The word ""fajita"" is not known to have appeared in print until 1971, according to the ""Oxford English Dictionary"". (The word ""faja"" is Spanish for ""strip"", or ""belt"", from the Latin ""fascia"", ""band"") Although ""fajita"" originally referred to these strips of beef skirt, fajitas now are made with a variety of fillings, such as green/red/yellow peppers, onions, chilies, and jalapeno peppers. The first culinary evidence of the fajitas with the cut of meat, the"
"Revuelto Gramajo Revuelto Gramajo (English: Scrambled Gramajo) is a common hash dish in Argentine cuisine consisting of fried julienne potatoes, eggs, cheese and vegetables. It is common in Buenos Aires, and has been described as one of the city's ""quintessential"" dishes. French fries are sometimes used as an ingredient in the dish. Revuelto Gramajo is named after Colonel Artemio Gramajo (June 1838 – 1914), a former government administrator of Buenos Aires. The dish was created by a chef with the intention for it to be served to soldiers in battlefields, and at the time it consisted of fried potatoes, ham,"
"sodium. Enchirito Enchirito () is the trademarked name of Taco Bell's menu item of the Tex-Mex food similar to an enchilada. It is composed of a flour tortilla filled with seasoned ground beef taco meat (with options to substitute steak or chicken), beans, diced onions, cheddar cheese, and ""red sauce"". There is an unsubstantiated claim that the Enchirito was invented in 1967 by a high school student in Montebello, CA. However, a 2008 article published in the Long Beach Press-Telegram claimed that a Cerritos, California based franchise owner named Dan Jones had created the Enchirito. In an article published in"
"(""frijoles negros"", ""zaragoza, judía negra, poroto negro, caraota o habichuela negra"" in Spanish, and ""feijão preto"" in Portuguese), although this can cause confusion with other black beans. The black turtle bean has a dense, meaty texture, which makes it popular in vegetarian dishes, such as ""frijoles negros"" and the Mexican-American black bean burrito. It is a very popular bean in various regions of Brazil, and is used in the national dish, ""feijoada"". It is also a main ingredient of ""Moros y Cristianos"" in Cuba, is a required ingredient in the typical ""gallo pinto"" of Costa Rica and Nicaragua, is a"
"Enchirito Enchirito () is the trademarked name of Taco Bell's menu item of the Tex-Mex food similar to an enchilada. It is composed of a flour tortilla filled with seasoned ground beef taco meat (with options to substitute steak or chicken), beans, diced onions, cheddar cheese, and ""red sauce"". There is an unsubstantiated claim that the Enchirito was invented in 1967 by a high school student in Montebello, CA. However, a 2008 article published in the Long Beach Press-Telegram claimed that a Cerritos, California based franchise owner named Dan Jones had created the Enchirito. In an article published in a"
"scrambled eggs and peas. The dish has a significant amount of protein and nutrients, and a moderate amount of carbohydrates. Revuelto Gramajo Revuelto Gramajo (English: Scrambled Gramajo) is a common hash dish in Argentine cuisine consisting of fried julienne potatoes, eggs, cheese and vegetables. It is common in Buenos Aires, and has been described as one of the city's ""quintessential"" dishes. French fries are sometimes used as an ingredient in the dish. Revuelto Gramajo is named after Colonel Artemio Gramajo (June 1838 – 1914), a former government administrator of Buenos Aires. The dish was created by a chef with the"
"with several of the above on one large platter. Serving tortilla chips and a hot sauce or salsa as an appetizer is also a Tex-Mex development. ""Cabrito"", ""barbacoa"", ""carne seca"", and other products of cattle culture have been common in the ranching cultures of South Texas and northern Mexico. In the 20th century, Tex-Mex took on Americanized elements such as yellow cheese, as goods from the United States became cheap and readily available. Tex-Mex has imported flavors from other spicy cuisines, such as the use of cumin. Cumin is often referred to by its Spanish name, ""comino."" A common Tex-Mex"
"typically used in Mexico are often added. Tex-Mex cuisine is characterized by its heavy use of shredded cheese, meat (particularly beef, pork and chicken), beans, peppers and spices, in addition to flour tortillas. Dishes such as Texas-style chili con carne, nachos, cripsy tacos, and fajitas, are all Tex-Mex inventions. Generally cheese plays a much bigger role in Tex-Mex food than in mainstream Mexican cuisine, particularly in the popularity of Chile con queso (often referred to as simply ""queso"") which is often eaten with chips (alongside or in place of guacamole and salsa), or may be served over enchiladas, tamales or"
"ceiling. The children are blindfolded and take turns hitting the piñata until it breaks open and the candy and small toys fall out. The children then gather the candy and small toys. Mexican cuisine is known for its blending of Indigenous and European cultures. The cuisine was inscribed in 2010 on the Representative List of the Intangible Cultural Heritage of Humanity by UNESCO. Traditionally, the main Mexican ingredients consisted of maize, beans, both red and white meats, potatoes, tomatoes, seafood, chili peppers, squash, nuts, avocados and various herbs native to Mexico. Popular dishes include tacos, enchiladas, mole sauce, atole, tamales,"
"as an ingredient, and bread crumbs are sometimes used to thicken the soup. Fricasé Fricasé is a traditional soup in Bolivian cuisine prepared with pork, pork ribs or chicken, hominy, chuño (a freeze-dried potato product) or potatoes, onion, garlic, salt, pepper and spices. It is sometimes consumed as a hangover food, as having a theoretical potential for easing or alleviating symptoms associated with the hangover. ""Fricasé"" is a common soup in Bolivia, and is often sold and consumed in the morning. It is a spicy soup that is typically prepared using large chunks of meat, and ""chuno"" potatoes are typically"
"to make a frothy, bitter drink. The drink, called ""xocoatl"", was often flavored with vanilla, chile pepper, and ""achiote"". Alcoholic beverages from Mexico include tequila, pulque, aguardiente, mezcal, and charanda with brandy, wine, rum and beer also produced. The most common alcoholic beverage consumed with food in Mexico is beer, followed by tequila. A classic margarita, a popular cocktail, is composed of tequila, cointreau and lime juice. Like elsewhere in Mexico, corn is the dietary staple and indigenous elements are still strong in the cuisine. Along with a chile called simojovel, used nowhere else in the country, the cuisine is"
"A second byproduct in frying rinds is lard. ""Cueritos"" are the same as pork rinds, but are soft, chewy, and translucent, as they are not heavily cooked unlike the"" chicharrón"", which is very crispy. They are easily available in Mexico as ""antojo"" and sold on the streets, usually by butchers, oftentimes served fresh, but one can also find them marinated with vinegar and onion at ""tienditas"", popular convenience stores where the clerk is usually the owner. If marinated, they are served with lemon and salt, powdered chili and probably with ""salsa Valentina"". Another vatiety is ""duritos"", also called ""chicharrones de"
"Mexican street food Mexican street food, called ""antojitos"" (literally ""little cravings""), is prepared by street vendors and at small traditional markets in Mexico. Street foods include tacos, tamales, gorditas, quesadillas, empalmes, tostadas, chalupa, elote, tlayudas, cemita, pambazo, empanada, nachos, chilaquiles, fajita and tortas, as well as fresh fruit, vegetables, beverages and soups such as menudo, pozole and pancita. Most are available in the morning and the evening, as mid-afternoon is the time for the main formal meal of the day. Mexico has one of the most extensive street food cultures in Latin America, and ""Forbes"" named Mexico City as one"
"small tacos sold in stands, rather than the rolled taco dish. Taquito A taquito (, literally Spanish for ""small taco""), tacos dorados, rolled taco, or flauta (, literally Spanish for ""flute"") is a Mexican food dish that typically consists of a small rolled-up tortilla that contains filling, including beef, cheese or chicken. The filled tortilla is then crisp-fried or deep-fried. The dish is often topped with condiments such as sour cream and guacamole. Corn tortillas are generally used to make taquitos; the dish is more commonly known as flautas when they are larger than their taquito counterparts, and can be"
"Frejon Frejon (From ""Feijão"", which is the Portuguese word for beans) is a coconut milk and bean soup which is eaten especially during Holy Week by a selection of Christians, mostly Catholics, across the world. Countries where Frejon is popular include Brazil and Nigeria (especially among Yoruba who returned to Nigeria from Brazil at the abolition of the slave trade, and settled in what is known as the ""Brazilian Quarters"" in Lagos Island), and also Sierra Leone on Good Friday, or for functions such as weddings. Because dairy foods and flesh meat (beef, pork, goat) are strictly forbidden on Good"
"anti-inflammatory properties, and a tea made from the leaves has been used in the treatment of arteriosclerosis and hypertension, and to dissolve kidney stones. In Louisiana Creole and Cajun cuisine, the fruit, known as ""mirliton"" (pronounced ) also spelled ""mirletons"" or ""merletons"" (plural—the ""r"" is often silent, e.g. Cajun ""me-lay-taw"" or urban Creole ""miʁl-uh-tɔ̃ns"") is a popular seasonal dish for the holidays, especially around Thanksgiving, in a variety of recipes. Chayote is an important part of traditional diets across Mesoamerica, and can be found in a variety of dishes. In Brazil (locally called chuchu) and other Latin American countries, it"
"meat is not traditionally used in Mexico, as fajitas are a Tex-Mex dish, and not a Mexican one. In fact, the name ""fajitas"" is virtually unknown in Southern Mexico as a dish, although there are somewhat similar alambre dishes enjoyed throughout Mexico. They are frequently confused with plain quesadillas, due to their resemblance to ""quesadillas"" sold in Mexico and the United States. (U.S. quesadillas are usually made with flour tortillas rather than molded from masa in the Mexican style). Note however that despite the fact that it looks almost the same as a quesadilla, it is considered a separate dish."
"Taquito A taquito (, literally Spanish for ""small taco""), tacos dorados, rolled taco, or flauta (, literally Spanish for ""flute"") is a Mexican food dish that typically consists of a small rolled-up tortilla that contains filling, including beef, cheese or chicken. The filled tortilla is then crisp-fried or deep-fried. The dish is often topped with condiments such as sour cream and guacamole. Corn tortillas are generally used to make taquitos; the dish is more commonly known as flautas when they are larger than their taquito counterparts, and can be made with either flour or corn tortillas although using corn is"
"Esquites Esquites (or ezquites) (or troles and trolelotes in Northeast Mexico) also known as vasito de elotes (little corn-cup) is a Mexican snack or antojito. Shops and market stalls selling corn also tend to sell esquites. The word ""esquites"" comes from the Nahuatl word ""ízquitl"", which means ""toasted corn"". Esquites is generally made from mature corn, not fresh or dried. In one recipe, the grains of corn are first boiled in salted water. Then they are sautéed in butter with onions, chopped pequin chiles, epazote, and salt. It is served hot in small cups and topped with varying combinations of"
"from the meeting of the European-American Texians, colonists mostly from the American South, and the original Tejano pioneers and their ""vaquero"" or ""cowboy"" culture. The cuisine that would come to be known as ""Tex-Mex"" originated with the Tejanos. It developed from Spanish and North American indigenous commodities with influences from Mexican cuisine. Tex-Mex cuisine is characterized by its widespread use of melted cheese, meat (particularly beef), beans, and spices, in addition to corn or flour tortillas. Chili con carne, crispy chalupas, chili con queso, enchiladas, and fajitas are all Tex-Mex specialties. A common feature of Tex-Mex is the combination plate,"
"sometimes other ingredients. Black beans are high in folate (256mcg), iron (3.61mg), magnesium (120mg), and phosphorus (241mg); they are also a source of zinc (1.92mg), niacin (2mg), and thiamine (0.42mg) - based on 1 cup portion size. Frijoles negros Frijoles negros (literally ""black beans"" in Spanish) is a Hispanic dish made with black beans, prepared in Cuba, Venezuela (where it is called Caraotas Negras), Puerto Rico, Mexico, and other nations in Latin America. The black bean, a legume of the species ""Phaseolus vulgaris"", is usually purchased in either canned or dried form. 1 cup of dried black beans yields approximately"
"proof, or rise. Once the dough has risen, the dough is rolled out and then cut into strips or pieces. After being pan-cooked in oil, they may be topped with ingredients such as jam, beans or cheese. Fry jack Fry jacks are a traditional dish in the Belizean cuisine. They are deep fried dough pieces served as a breakfast item, and can be shaped as squares or triangles. Fry jacks are not unique to Belize. Different names are used in various countries different names all over the world including beignets in New Orleans, USA, sopapillas in Mexico and the American"
"Cowboy BBQ Beans, Butter Chicken, Montreal Smoked Meat, and PEI Scalloped Potatoes. The winning flavor was PEI Scalloped Potatoes. The following Lay's (called Sabritas) are available nationally in Mexico: Original, Ruffles, Tostitos, Doritos, Cheetos, Pake-Taxo, Japoneses (peanuts), Cheetos Poffets, Rancheritos, Adobados, Frit-os, Churrumais, Caseras, Sabritones, Crujitos and Chicharrón Clásico. There are a number of unique products in the United Kingdom which are sold under the ""Walkers"" label, including, prawn cocktail, pickled onion, cheese & onion and Marmite. Walkers also ran a 'Do Us A Flavour' promotion wherein the public vote for the flavor they like the best. Flavors included in"
"alongside a slaw of cabbage, cucumber, lime, and chile sauce. The Mexican street food (antojito) known as ""tostilocos"" are made by slicing nacho-flavored tostito chips vertically and topping them with cucumber, cueritos, lime juice, Valentina hot sauce, chamoy, tajín (seasoning) chili powder, salt and ""Japanese peanuts"" (peanuts encased in a crunchy brown flour shell). In Acatlán, Hidalgo the feast in honor of the Archangel Michael is held from 20–29 September, with religious events, traditional dances and traditional foods such as cueritos made with chili pepper sauce and varieties of pulque. Pickling differentiates cueritos from chicharrón, which is fried pork skin."