"Universidad Juárez Autónoma de Tabasco Universidad Juárez Autónoma de Tabasco (Juárez Autonomous University of Tabasco, also known as UJAT) is a public institution of higher learning located in Villahermosa, Tabasco, Mexico. The mission of the university is ""to prepare professionals with broad and deep expertise in their area of study to fill the needs of Tabasco and the country at large."" UJAT is the largest and most prominent university in the state of Tabasco. During the 2007-2008 academic year the University enrolled 35,271 students and had a teaching staff of over 2,000. For the same school year the University offered"
"Tabasco sauce Tabasco sauce is a brand of hot sauce made exclusively from tabasco peppers (""Capsicum frutescens"" var. ""tabasco""), vinegar, and salt. It is produced by McIlhenny Company of Avery Island, Louisiana. Although the name comes from the Mexican state of Tabasco, the sauce is a U.S. product produced by McIlhenny Company. According to company legend, Tabasco sauce was first produced in 1868 by Edmund McIlhenny, a Maryland-born former banker who moved to Louisiana around 1840. However, as Jeffrey Rothfeder's book ""McIlhenny's Gold"" points out, at least some of the self-promotional McIlhenny Company official history is fictitious. An October 10,"
"sauce. Tabasco has released a Tabasco reserve edition with peppers aged for up to eight years, mixed with wine vinegar . Tabasco diamond reserve edition has been released as of 2018. This sauce consists of peppers that have been aged for up to fifteen years, then mixed with sparkling white wine vinegar. It becomes black instead of red. Much of the salt used in Tabasco production comes from an Avery Island salt mine, one of the largest in the U.S. In 2005, Avery Island was hit hard by Hurricane Rita. As a result, the family constructed a -high levee around"
"search, a site was found for a developer to custom-build a new facility, which Tapatío presently occupies. The new factory has several loading docks and automated production. Tapatío hot sauce Tapatío is a hot sauce, produced in Vernon, California. It is popular across the United States. ""Tapatío"" is the name given to people from Guadalajara, Jalisco: the company's founders come from Guadalajara. It is exported to Mexico, Canada, Central America, Australia, and elsewhere. The ingredients, as listed on the product label, are water, red peppers, salt, spices, garlic, acetic acid, xanthan gum and sodium benzoate as a preservative. Tapatío comes"
"Tapatío hot sauce Tapatío is a hot sauce, produced in Vernon, California. It is popular across the United States. ""Tapatío"" is the name given to people from Guadalajara, Jalisco: the company's founders come from Guadalajara. It is exported to Mexico, Canada, Central America, Australia, and elsewhere. The ingredients, as listed on the product label, are water, red peppers, salt, spices, garlic, acetic acid, xanthan gum and sodium benzoate as a preservative. Tapatío comes in five sizes: 5, 10, and 32 fluid ounces, and 1 gallon (3.785 liters), as well as in 7-gram packets. The sauce overall has a Scoville heat"
"Avery Island, Louisiana Avery Island (historically ) is a salt dome best known as the source of Tabasco sauce. Located in Iberia Parish, Louisiana, United States, it is approximately inland from Vermilion Bay, which in turn opens onto the Gulf of Mexico. A small human population lives on the island. The island is listed on the National Register of Historic Places. The island was named after the Avery family, who settled there in the 1830s, but long before that, Native Americans had found that Avery Island's verdant flora covered a precious natural resource—a massive salt dome. There, Native Americans boiled"
"through selective breeding. One of the first commercially available bottled hot sauces in America appeared in 1807 in Massachusetts. Few of the early brands from the 1800s survive to this day, however. Tabasco sauce is the earliest recognizable brand in the United States hot sauce industry, appearing in 1868. As of 2010, it was the number 13 best-selling seasoning in the United States preceded by Frank's RedHot Sauce in 12th place, which was the sauce first used to create buffalo wings. Many recipes for hot sauces exist, but the only common ingredient is some variety of chili pepper. Many hot"
"Tabasco Chocolate Tabasco Chocolate is a spicy and sweet dark chocolate. It is made with dark chocolate and Tabasco brand dry red flavoring (red pepper). The sauce is produced in the U.S by McIlhenny Company. Tabasco sauce was first produced in 1868 by Edmund McIlhenny, a Maryland-born former banker who moved to Louisiana around 1840. McIlhenny initially used discarded cologne bottles to distribute his sauce to family and friends. He aged red peppers for over 3 years in barrels to develop its unique flavor Tabasco uses Tabasco peppers grown in Louisiana. Over the years he created an empire brand sold"
"spicy salsa. In Tequixquiac, state of Mexico makes pambazos very different to Mexico City, are made flour with dark wheat rind or bran named acemite, filled with sausage and potatoes, turkey meat or lamb meat (barbacoa), shredded lettuce, white cheese, cream and spicy chili chipotle sauce, fried with butter. The name is registered in this place as ""pan bazo"", an archaic Spanish word. In Puebla City, pambazos are made with flour in the bread named ""cemita"" or acemite, filled with sausage and potatoes, avocado, papalo, white cheese, cream and with red spicy ""salsa"" on the pambazo. In Orizaba, Veracruz, an"
"business, and they shortly expanded and modernized the manufacturing process. Today each carton of Tabasco sauce bears a facsimile of McIlhenny's signature. Edmund McIlhenny Edmund McIlhenny (; 1815 – 25 November 1890) was an American businessman and manufacturer who invented Tabasco brand pepper sauce. Born in Hagerstown, Maryland, in 1815, Edmund McIlhenny moved to New Orleans, Louisiana, around 1840, finding work in the Louisiana banking industry. He was of Irish and Scottish descent, his great grandparents immigrated to America from County Donegal [citation needed]. By the eve of the American Civil War, he had acquired a small fortune and became"
"back as the Our Gang short ""Birthday Blues"" in 1932 and Charlie Chaplin's ""Modern Times"" in 1936. The bottle also graced the side of Darrell Waltrip's race car for a brief period. In """", the saloon bartender uses Tabasco as an ingredient for an instant hangover cure he calls ""wake-up juice"". Tabasco sauce Tabasco sauce is a brand of hot sauce made exclusively from tabasco peppers (""Capsicum frutescens"" var. ""tabasco""), vinegar, and salt. It is produced by McIlhenny Company of Avery Island, Louisiana. Although the name comes from the Mexican state of Tabasco, the sauce is a U.S. product produced"
"packaged in 22 languages and dialects. The Tabasco bottle is still modeled after the cologne-style bottles used for the first batch of sauce in 1868. As many as 720,000 two-ounce (57 ml) bottles of Tabasco sauce are produced daily at the Tabasco factory on Avery Island. Bottles range from the common two-ounce and five-ounce (59 ml and 148 ml) bottles, up to a one US gallon-(3.8 liter) jug for food service businesses, and down to a 1/8-ounce (3.7 ml) miniature bottle. There are also 0.11-ounce portion control (PC) packets of Tabasco sauce. One-eighth-ounce bottles of Tabasco, bearing the presidential seal,"
"sign for the dish. 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"
"Edmund McIlhenny Edmund McIlhenny (; 1815 – 25 November 1890) was an American businessman and manufacturer who invented Tabasco brand pepper sauce. Born in Hagerstown, Maryland, in 1815, Edmund McIlhenny moved to New Orleans, Louisiana, around 1840, finding work in the Louisiana banking industry. He was of Irish and Scottish descent, his great grandparents immigrated to America from County Donegal [citation needed]. By the eve of the American Civil War, he had acquired a small fortune and became an independent bank owner. On June 30, 1859, he married Mary Eliza Avery. They had eight children. During the Civil War, McIlhenny"
"in mostly every country. Tabasco chocolate is packaged in a red circled tin. It contains 1.75 Oz of eight chocolate wedges. It is also sold in paint-can style cans that contain 120 separately packaged wedges. Since Tabasco brand has become popular worldwide, it has taken this opportunity to create a whole new branch of Tabasco products. Additional products include T-shirts and mobile phone cases. Tabasco Chocolate Tabasco Chocolate is a spicy and sweet dark chocolate. It is made with dark chocolate and Tabasco brand dry red flavoring (red pepper). The sauce is produced in the U.S by McIlhenny Company. Tabasco"
"the low side of the factory and invested in back-up generators. Several sauces are produced under the ""Tabasco"" brand name, including jalapeño-based green, chipotle-based smoked, habanero, garlic, ""sweet and spicy"", and ""Buffalo style"" sauces. The habanero, chipotle, and garlic sauces include the tabasco peppers blended with other peppers, whereas the jalapeño variety does not include tabasco peppers. None of these sauces, however, has the three-year aging process the flagship product uses. The brand also produces a selection of Tabasco Chocolate. The flagship red variety of Tabasco pepper sauce measures 2,500–5,000 SHU on the Scoville scale. The habanero sauce is considerably"
"Tabasco cayenne variety and thick, medium hot Indochinese sauces widely available last century), although very faithful locally produced versions of habanero and Trinidad Scorpion sauces are now available. Many influences reflecting the increasingly diverse ethnicity of its population. Common styles available in supermarkets are: The heat, or burning sensation, experienced when consuming hot sauce is caused by capsaicin and related capsaicinoids. The burning sensation is not ""real"" in the sense of damage being wrought on tissues. The mechanism of action is instead a chemical interaction with the neurological system. The seemingly subjective perceived heat of hot sauces can be measured"
"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"
"markets only sell barbacoa on weekends or holidays in certain parts of South Texas and in all of Mexico. Barbacoa is also popular in Florida, as many Mexican immigrants living there have introduced this dish. Barbacoa is also well known in Honduras. A traditional Mexican way of eating barbacoa is having it served on warm corn tortillas with salsa for added flavor; the tacos are often eaten with diced onions, chopped cilantro and a squeeze of lime juice. It is believed that the word ""barbacoa"" comes from the mainland Taino Indians, as in the following source: <poem>""Pero tomemos el vocablo"
"Búfalo Búfalo (, 'buffalo') is a brand of hot sauce and other condiments produced by Herdez Group (Grupo Herdez) of Lomas de Chapultepec, Mexico. Búfalo sauce has been produced since 1933. The company produces Búfalo and Tampico sauces, salsas, and other condiments. English-labeled bottles are distributed by Herdez Corp. in Stockton, California. Búfalo comes in several varieties including Chipotle, Jalapeño, and Picante Clasica (chili pepper). Like many Mexican sauces, Búfalo focuses on flavor more than simply on heat. The sauce is thicker than the typical American hot sauce, but not as thick as ketchup—it is close to the consistency of"
"the salsa (and leading condiment) in Argentina and Uruguay, served with grilled meat. It is made of chopped fresh parsley and onion, seasoned with garlic, oregano, salt, cayenne chilies and black pepper and bound with oil and vinegar."" In Costa Rica, dishes are prepared with salsa Lizano, a thin, smooth, light brown sauce. In Cuba and the Caribbean, a typical salsa is ""mojo"". Unlike the tomato-based salsas, ""mojo"" typically consists of olive oil, garlic, and citrus juice, and is used both to marinate meats and as a dipping sauce. In Peru, a traditional salsa is ""peri peri"" or ""piri piri"""
"hot sauce, Tabasco sauce. Tabasco peppers start out green and as they ripen, turn orange and then red. It takes approximately 80 days after germinating for them to become fully mature. The tabasco plant can grow to tall, with a cream or light yellow flower that will develop into upward oriented fruits later in the growing season. As they are native to the Mexican state of Tabasco, seeds require lots of warmth to germinate and grow best when the temperature is between . If grown outside of their natural habitat, the peppers are planted 2 to 3 weeks after the"
"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"
"or at Christmas with ""romeritos"" over shrimp cakes. The sauce is also served with chicken, pork, or other meats. Another time when the sauce is prominent is Cinco de Mayo. While this holiday is not celebrated much in the rest of Mexico, it is a major celebration in Puebla. The state of Oaxaca is large and very mountainous with various indigenous ethnicities and microclimates, making for a number of regional variations in the food. The state is called ""the land of the seven moles"", with these being named ""mole negro, colorado, amarillo, verde, chichilo, coloradito"", and ""mancha manteles"" (or tablecloth"
"Comalcalco Comalcalco is a city located in Comalcalco Municipality about 45 miles (60 km) northwest of Villahermosa in the Mexican state of Tabasco. Near the city is the Pre-Columbian Maya archaeological site of Comalcalco. The literal English translation of ""Comalcalco"" is ""In the house of the ""comals"""". A comal is a pan used to prepare food. The present-day city of Comalcalco reported a 2005 census population of 39,865 inhabitants, while the municipality of which it serves as municipal seat had a population of 173,773. The city is the third-largest community in the state of Tabasco, behind Villahermosa and Cárdenas. The"
"the United States and Canada. The Thousand Island dressing recipe reputedly originated from the Thousand Islands between the state of New York and the province of Ontario. In Argentina, salsa golf is a similar sauce created in the 1920s at a golf course, hence the name. In Ireland, Marie Rose sauce () refers primarily to just ketchup and mayonnaise, and often salt and pepper. Marie Rose sauce in chip shops is usually known as ""burger sauce"", though there are many names in use. However, the above British versions are also used in Ireland. The name used is dependent on where"
"Romesco Romesco () is a nut- and pepper-based sauce that originated from Tarragona, Catalonia. The fishermen in this area made this sauce to be eaten with fish. It is typically made from any mixture of roasted or raw almonds, pine nuts, and/or hazelnuts, roasted garlic, olive or sunflower oil, bitxo peppers (similar to New Mexico chiles) and/or nyora peppers (a sun dried, small, round variety of red bell pepper). Flour or ground stale bread may be used as a thickener or to provide texture. Other common ingredients include roasted tomatoes, red wine vinegar and onions. Leaves of fennel or mint"
"duck which has been previously roasted, and then shredded, is brought to a boil in a sauce of tucupi and jambu (Acmella oleracea). Tacacá is another speciality of Amazonian cuisine, principally ""revered"" in the state of Pará. Served in a bowl made from a gourd, boiling tucupi is poured over manioc flour. A generous portion of jambu and dried shrimp complete the dish. The acidic nature of tucupi accentuates the effects of jambu, which cause the lips and mouth to tingle or feel numbness. Tucupi Tucupi is a yellow sauce extracted from wild manioc root in Brazil's Amazon jungle. It"
"released its barbecue sauce in 1940. Kraft Foods also started making cooking oils with bags of spice attached, supplying another market entrance of barbecue sauce. Different geographical regions have allegiances to their particular styles and variations for barbecue sauce. For example, vinegar and mustard-based barbecue sauces are popular in certain areas of the southern United States, while in the northern U.S. tomato-based barbecue sauces are well-known. In Asian countries a ketchup and corn syrup-based sauce is common. Mexican salsa can also be used as a base for barbecue sauces. The sauce for ""asado"", similar to barbecue in Argentina and Uruguay,"
"Barbacoa Barbacoa () is a form of cooking meat that originated in the Caribbean with the Taíno people, from which the term “barbecue” derives. In contemporary Mexico, it generally refers to meats or whole sheep slow-cooked over an open fire, or more traditionally, in a hole dug in the ground covered with maguey leaves, although the interpretation is loose, and in the present day (and in some cases) may refer to meat steamed until tender. This meat is known for its high fat content and strong flavor, often accompanied with onions and cilantro. In the U.S., ""barbacoa"" is often prepared"
"McIlhenny's combat helmet, along with the captured Japanese samurai sword that dented it, are on display at the National World War II Museum (formerly the National D-Day Museum) in New Orleans, Louisiana. Despite his interest in military service, McIlhenny felt obliged to enter the family business around 1940, when he began executive training at McIlhenny Company, maker of world-famous Tabasco brand pepper sauce at Avery Island, Louisiana. McIlhenny's grandfather, Edmund McIlhenny, had invented the fiery condiment. His father, John Avery McIlhenny, had presided over the company from 1890 to 1898. World War II interrupted McIlhenny's training at McIlhenny Company, but"
"milk, instead of water, and sugar. This combination makes a much sweeter version of the traditional pozol. Sweetened pozol with cocoa is the most popular version of pozol in Tabasco. In the State of Tabasco, pozol is also a traditional drink. During the Prehispanic era, pozol was a highly appreciated beverage due to its resistance qualities, this was believed mainly in Tabasco. In 1579 the government of Tabasco declared that pozol was a typical “tabasqueña” beverage. In the declaration, it was said that: """"We're in the habit, especially Chontal indians of not eating but of only drinking water, and if"
"America in the 20th century took with them the recipe for churrasco. Nowadays, many Galicians of all social classes prepare a churrascada. In North America, Churrasco is the trademark name for rotisserie/grills manufactured by Hickory Industries, Inc. Churrasco Churrasco (, ) is a Spanish and Portuguese term referring to beef or grilled meat more generally, differing across Latin America and Europe, but a prominent feature in the cuisine of Uruguay, Brazil, Bolivia, Argentina, Chile, Colombia, Nicaragua, Peru, Guatemala and other Latin American countries. The related term churrascaria (or churrasqueria) is mostly understood to be a steakhouse. A ""churrascaria"" is a"