"in nachos. Corn tortilla In North America and Central America, a corn tortilla or just tortilla (, ) is a type of thin, unleavened flatbread, made from powdered hominy (nixtamalized maize (corn)). In Guatemala and Mexico, there are three colors of maize dough for making tortillas: white maize, yellow maize and blue maize (or black maize). A similar bread from South America, called ""arepa"" (though ""arepas"" are typically much thicker than tortillas), predates the arrival of Europeans to America, and was called ""tortilla"" by the Spanish from its resemblance to the traditional Spanish round, unleavened cakes and omelettes (originally made"
"Cochinito de Piloncillo Cochinito de Piloncillo also known as marranitos, cochinitos and puerquitos (all meaning ""little pigs"" in Spanish) is a typical Mexican sweet bread (""pan dulce"") made with ""piloncillo""—a type of sweetener made from sugar cane. Cochinitos are popular in bakeries in Mexico and throughout the US. The Cochinitos de Piloncillo were oven-cooked for the first time in Veracruz state during the sixteenth century. The name comes from the animal they have the shape of: the pig. When they conquered and colonized Mexico, the Spaniards introduced a series of new animals such as horses, cows, sheep, donkeys, and pigs."
"Pan dulce Pan dulce () is the name for a variety of Mexican pastries. The creation of sweet bread was influenced by the French and Spaniards who were the ones that introduced baked goods such as crispy rolls, baguettes, and sweet pastries to Mexico. This inspired the indigenous peoples to create different types of ""panes dulces"" such as ""besos"", ""conchas"", and ""cuernos"", among others. The bread is considered to be one of Mexico's most inexpensive treats and is consumed daily as breakfast or late supper, known as merienda. The creative contribution of French baked goods to Mexico's cuisine peaked in"
"pattern on the top. It is similar to Japanese melon pan. This is one of the most famous Mexican pastries and widely recognized in the United States. It is also referred to as ""pan de huevo"" (egg bread) in other Latin American countries, such as Chile, where you eat them for tea time or on the beach. Cuernos (horns) are a Mexican pastry that is known for their horn-like shape. This pastry has garnered many comparisons to the French croissant. Empanadas (turnovers) are a pastry more commonly served in Cuba and South America but also have a place in Mexican"
"Panela Panela () or rapadura (Portuguese pronunciation: ) is unrefined whole cane sugar, typical of Colombia, Central, and of Latin America in general, which is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice. Panela is known by other names in Latin America, such as chancaca in Peru, piloncillo in Mexico (where ""panela"" refers to a type of cheese, ""queso panela""). The name ""piloncillo"" means ""little loaf"", because of the traditional shape in which this smoky, caramelly and earthy sugar is produced. It has far more flavor than brown sugar, which is generally just white"
"crowned, on the basis of beauty, popularity, and knowledge about the production and marketing of panela. Panela Panela () or rapadura (Portuguese pronunciation: ) is unrefined whole cane sugar, typical of Colombia, Central, and of Latin America in general, which is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice. Panela is known by other names in Latin America, such as chancaca in Peru, piloncillo in Mexico (where ""panela"" refers to a type of cheese, ""queso panela""). The name ""piloncillo"" means ""little loaf"", because of the traditional shape in which this smoky, caramelly and earthy"
"thicker than ""naleśniki"" and can be stuffed with apple slices. Spanish pancakes are called ""frixuelos"" or ""filloas"" and are very popular in the north-west of Spain. They are made from flour, milk, and eggs. They are thin and are usually served with a large amount of sugar or honey. They are a typical Carnival sweet dessert in Galicia, Asturias and León. Nordic pancakes are similar to the French-style crêpes. In some Nordic countries, they are served with jam or fruit, especially lingonberries (or the butter from that fruit) as a dessert with a variety of savoury fillings. Traditional Swedish variations"
"Those animals were completely strange to the Prehispanic people and later on, when they learned how to make bread they started to experiment with new ingredients using different types of shapes in the bread they baked. Cochinito de Piloncillo Cochinito de Piloncillo also known as marranitos, cochinitos and puerquitos (all meaning ""little pigs"" in Spanish) is a typical Mexican sweet bread (""pan dulce"") made with ""piloncillo""—a type of sweetener made from sugar cane. Cochinitos are popular in bakeries in Mexico and throughout the US. The Cochinitos de Piloncillo were oven-cooked for the first time in Veracruz state during the sixteenth"
"Pan de muerto ' (), also called ' in Mexico, is a type of pan dulce traditionally baked in Mexico during the weeks leading up to the Día de Muertos, which is celebrated from October 31st to November 2nd. It is a sweetened soft bread shaped like a bun, often decorated with bone-shaped phalange pieces. Pan de muerto is eaten on Día de Muertos, at the gravesite or alternatively, at a tribute called an ofrenda. In some regions, it is eaten for months before the official celebration of Dia de Muertos. In Oaxaca, pan de muerto is the same bread"
"throughout Mexico, it is most commonly consumed in the center of the country, especially in the states of Tlaxcala, Mexico, Guerrero, Morelos, and in the south of Mexico City. The most popular dish is huauzontle pancakes stuffed with cheese and topped with tomato sauce. Alternatively, huauzontles can be encased in an egg batter and deep-fried with a stick of salty Mexican cheese. Huauzontle is used to season salads, ahuautles in pasilla sauce, and beef fillets. The mature seeds can also be ground into flour to make tortillas. Like quinoa, another plant in the Chenopodium genus, huauzontle contains saponins, albeit in"
"pancake made with milk cream or clotted cream, called ""nata"" in Mexico, cinnamon, sugar and white wheat flour. They are named ""gordita"" too, due to their appearance, similar to the original fried gordita, but their taste is sweet, not salty. Besides their appearance, this snack is not related to the original one. The same flour preparation used to prepare gorditas de nata is also used to cook a flat cookie variation, which by extension it is also named ""gordita"", but in contrast it is thin and crispy, not thick. To differentiate it, these flat cookies are named ""sugar gorditas"" instead."
"Peru, the Spanish used peanuts to replace nuts unavailable locally, but used extensively in Spanish cuisine, such as almonds and pine nuts, typically ground or as paste mixed with rice, meats, and vegetables for dishes like rice pilaf. Throughout the region, many candies and snacks are made using peanuts. In Mexico, it is common to find them in different presentations as a snack or candy: salty, ""Japanese"" peanuts, praline, ""enchilados"" or in the form of a very nutritious traditional sweet made with peanuts and honey called ""palanqueta"", and even as peanut marzipan. Crunchy coated peanuts, called ""kabukim"" in Hebrew, are"
"Bolillo A bolillo () or pan francés (meaning ""French bread"") is a type of savory bread traditionally made in Mexico but also made in Central America. It is a variation of the baguette, but shorter in length and is often baked in a stone oven. Brought to Mexico City in the 1860s by Emperor Maximilian's troupe of cooks, its use quickly spread throughout the country. It is about 15 cm (six inches) long, in the shape of an ovoid, with a crunchy crust and a soft inside known as ""migajón"" (). It is the main ingredient for ""tortas"" and ""molletes""."
"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,"
"sugar. In San Andrés Mixquic, (literally, ) are made with sprinkles and sesame seeds. In Michoacán, breads include (), the shiny , () and corn-based , made with tomato sauce and chile de árbol. Pan de muerto ' (), also called ' in Mexico, is a type of pan dulce traditionally baked in Mexico during the weeks leading up to the Día de Muertos, which is celebrated from October 31st to November 2nd. It is a sweetened soft bread shaped like a bun, often decorated with bone-shaped phalange pieces. Pan de muerto is eaten on Día de Muertos, at the"
"cuisine that aroused Mexican's taste buds. In addition to its great taste, pan dulce is also inexpensive, an incentive for daily consumption. Pan dulce can be found in Mexican markets in many U.S. states including California, Texas, Arizona, Georgia, Nevada, New Mexico, New York, Illinois etc. Though pan dulce may not be consumed as frequently, it is commonly consumed in Latin American homes. Pan dulce Pan dulce () is the name for a variety of Mexican pastries. The creation of sweet bread was influenced by the French and Spaniards who were the ones that introduced baked goods such as crispy"
"""Panela"" is another white, fresh-milk cheese with little fat or cholesterol. The origins of this cheese probably goes back to the Balkans or the Italian peninsula, but it has been significantly modified to Mexican tastes. It is made with skim milk, giving it a fairly firm texture, with a sweet/sour taste. In traditional markets, this cheese is often sold in baskets in which it has been molded, giving it the alternate name of ""queso de canasta"". It is often served cold as part of an appetizer or snack tray. It is also found on sandwiches in most parts of Mexico."
"of refined sugar is sprinkled over them. A variant from Mindanao, known as ""Ginanggang"", is different in that it is actually grilled over charcoal. Philippine plantains (called Saba or Cardaba Bananas) are much smaller than the Latin American varieties, usually around 4–5 inches and somewhat boxy in shape. They are eaten mostly in their ripe stage as a dessert or sweet snack, often simply boiled, in syrup, or sliced lengthwise and fried, then sprinkled with sugar. They are also quite popular in this fried form (without the sugar) in the local version of the Spanish dish, ""Arroz a la Cubana"","
"Cachapa Cachapas is the Spanish word for ""crumpets"" and are a traditional Venezuelan dish made from corn. Like ""arepas"", they are popular at roadside stands. They can be made like pancakes of fresh corn dough, or wrapped in dry corn leaves and boiled (""cachapa de hoja""). The most common varieties are made with fresh ground corn mixed into a thick batter and cooked on a ""budare"", like pancakes; the ""cachapa"" is slightly thicker and lumpier because of the pieces from corn kernels. ""Cachapas"" are traditionally eaten with queso de mano (hand[made] cheese), a soft, mozzarella-like cheese, and occasionally with fried"
"puffy pastry filled with bread dough with a shape of an eye, others have no clear meaning like ""Chilindrinas"". Some breads have names from Mexico’s history—Carlota refers to the empress of Mexico in the 19th century. There are breads named ""duque"" (duke) and polka. Some relate to common women’s names such as Carmela and Margarita, and other refer to other foods such as taco, ""elote"" (corn) and zapote (a fruit). Sometimes names change in new locations. A kind of twisted sweet bread is called ""alamar"" in most of Mexico but in Mexican communities in Los Angeles, it is referred to"
"eggcake), which is almost like an ordinary Swedish pancake but it is a lot thicker and also much more difficult to make due to the risk of burning it. It is made in a frying pan, is about 1½ to 2 inches thick, and is served with lingonberries and bacon. The Norwegian variety is commonly eaten for dinner, traditionally with bacon, jam (typically bilberry) or sugar. Costa Rican ""chorreadas"" are similar to ""cachapas"". Guatemalan pancakes are called ""panqueques"". They are made with the same ingredients as American pancakes. The toppings are usually fruits and honey. They are a very popular"
"poblanos). Machaca is almost always served with flour tortillas, that tend to be large, up to 20 inches in diameter. A very popular breakfast or brunch dish is machaca with eggs, associated with miners in the state of Chihuahua. The dish is known primarily in the north of Mexico, and the southern regions of the U.S. states of Arizona, California, and New Mexico. In central and southern Mexico, it is not well known by lower socioeconomic classes. Machaca was originally prepared most commonly from dried, spiced beef or pork, and then rehydrated and pounded to make it tender. The reconstituted"
"Nopal Nopal (from the Nahuatl word ""nohpalli"" for the pads of the plant) is a common name in Spanish for ""Opuntia"" cacti (commonly referred to in English as ""prickly pear""), as well as for its pads. There are approximately one hundred and fourteen known species endemic to Mexico, where the plant is a common ingredient in numerous Mexican cuisine dishes. The nopal pads can be eaten raw or cooked, used in marmalades, soups, stews and salads, as well as being used for traditional medicine or as fodder for animals. Farmed nopales are most often of the species ""Opuntia ficus-indica"" or"
"Pionono Pionono is a sweet pastry popular in Spain, South America, and the Philippines. It is named after Pope Pius IX's Italian name, """"Pio Nono"""". Piononos are small pastries traditional in Santa Fe, a small town adjacent to the city of Granada, Spain. A pionono has two parts: a thin layer of pastry rolled into a cylinder, fermented with different kinds of syrup which give the pionono a sweet and pleasant texture, crowned with toasted cream. It is typically eaten in one or two bites. In various South American countries such as Argentina, Uruguay, Venezuela, Colombia, Peru and Cuba, piononos"
"wheat tortilla of Mexico and neighbouring countries, which is a thin flatbread. In most of Hispanic America, where both the flatbread and potato omelette are eaten, the omelette is called ""tortilla española"" to distinguish it from the maize tortilla of the region. Because the potato is called ""papa"" in much of Hispanic America (instead of the term ""patata"" used in Spain), this dish can sometimes be referred to as ""tortilla de papas"" in that region as well. The Spanish tortilla (""tortilla de patatas"" in Spain) is widely eaten in Spain and some Spanish-speaking countries. While there are numerous regional variations,"
"Polvorón A polvorón (From ""polvo"", the Spanish word for powder, or dust; Cebuano: polboron; ) is a type of heavy, soft, and very crumbly Spanish shortbread made of flour, sugar, milk, and nuts (especially almonds). They are mostly produced in Andalusia, where there are about 70 factories that are part of a syndicate that produces polvorones and mantecados. Under the name ""mantecados"", these sweets are a traditional preparation of other areas of the Iberian Peninsula as well. Polvorones are popular holiday delicacies in all of Spain as well as its former colonies in Latin America and the Philippines. Traditionally, they"
"is known as ""chipilo"" in Bolivia; ""plataninas"" in Guatemala; ""pazhampori"" in South India; ""mariquitas"" (English: lady bugs) in Cuba; in Puerto Rico ""platanutres"", ""platanitos"" in the Dominican Republic, and ""tostones"" or ""tostoncitos"" in Venezuela. More recently, both ordinary and specially flavoured chifles have entered the European market as ""plantain chips"", produced and distributed by Fyffes of Ireland. Chifle Chifle is a side dish, snack food, or finger food of Peru and Ecuador. Chifle is not to be confused with banana chips. In Peru chifle is typical of the Piura Region. It consists of fried slices or strips of either ripe"
"Papadzules Papadzules (; Mexican Spanish, from Mayan ) is a traditional dish from the Yucatán Peninsula resembling enchiladas. In its simplest form it consists of corn tortillas dipped in a sauce of ""pepita"" (pumpkin seeds) filled with hard-boiled eggs, and garnished with a cooked tomato-pepper sauce. Two theories exist about the origin of the name. Diana Kennedy says it derives from a phrase meaning ""food of the lords"" because this dish was reportedly fed to the Spaniards. Variations of this etymology appear elsewhere. The second theory posits that it derives from Mayan ""papakʼ"", to anoint or smear, and ""sul"", to"
"Pancake A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying with oil or butter. Archaeological evidence suggests that pancakes were probably the earliest and most widespread cereal food eaten in prehistoric societies. The pancake's shape and structure varies worldwide. In Britain, pancakes are often unleavened and resemble a crêpe. In North America, a leavening agent is used (typically baking powder). American pancakes are similar to Scotch pancakes"
"Today, pan dulce is seen in many parts of the United States, especially in places like California and Texas, as a result of migration. In Mexico, pan dulce is typically consumed at breakfast or evening supper. It is usually accompanied by hot chocolate, milk (or warm milk), or coffee, and is dipped into the drink for better taste. It can also be eaten alone. Pan dulce has been an important part of Mexican cuisine since the colonial years when the Spaniards introduced wheat and the French brought crispy baguettes and rich pastries. Traditional local dishes were soon replaced with European"
"were prepared from September to January but are now available all year round. Polvorones were brought to Spain by the Arabs and there is thus a very possible Levantine origin, based on a similar sweet known as ""ghurayba"". Mantecado is a name for a variety of Spanish shortbreads that includes the ""polvorón"". Often both names are synonymous, but not all ""mantecados"" are ""polvorones"". The name ""mantecado"" comes from ""manteca"", usually the fat of Iberian pig (""cerdo iberico""), with which they are made, while the name ""polvorón"" is based on the fact that these cakes crumble easily into a kind of"
"breading and frying thin pieces of meat. ""Escalopas"" can be found from fancy to simple restaurants. In Cuba, breaded cutlet is served as steak ""milanesa"", made with a thin cut of sirloin, breaded and fried, with tomato sauce on top and sometimes melted cheese. It is usually served with traditional Cuban side dishes. If not accompanied by the tomato sauce, it is merely known as ""bistec empanizado"", ""bistec empanado"" or ""empanada"". It is sometimes eaten with slices of lime or criollo lemon on the side to squirt on top. In Mexico, thinly sliced meat, breaded and fried, known as ""milanesa"","
"and oval shaped tortilla. In Honduras and Guatemala, a memela is a toasted cake made of ""masa"" mixed with cinnamon and curdle, cooked in banana leaves. Memela Memelas are fried or toasted cakes made of ""masa"" topped with different fresh ingredients eaten as antojitos or snacks in the state of Oaxaca, Mexico which has its origins in prehispanic food. They are similar to fresh corn tortillas, but are somewhat fatter. Memela is the Oaxacan local name for the almost identical ""sope"" and ""huarache"" served in other parts of Mexico, but with different toppings. The corn masa is flattened with a"