"Cornmeal Cornmeal is a meal (coarse flour) ground from dried maize (corn). It is a common staple food, and is ground to fine, medium, and coarse consistencies, but not as fine as wheat flour. In the United States, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina, which is used for making tamales and tortillas. Boiled cornmeal is called polenta in Italy and is also traditional dish and bread substitute in Romania."
"which are native to South America). The Aztecs and other Nahuatl-speakers call tortillas tlaxcalli (); these have become the prototypical tortillas. Maize kernels naturally occur in many colors, depending on the cultivar: from pale white, to yellow, to red and bluish purple. Likewise, corn meal and the tortillas made from it may be similarly colored. White and yellow tortillas are by far the most common, however. ""Tortilla"", from Spanish ""torta"", cake, plus the diminutive ""-illa"", literally means ""little cake"". Nahuatl ""tlaxcalli"" is derived from the verb ""(i)xca"" ""to bake"" with the help of the prefix ""tla""- and two common suffixes"
"Wheat tortilla A flour tortilla (, ; or wheat tortilla to differentiate it from other uses of the word ""tortilla"", which in Spanish means ""small ""torta"""", or ""small cake"") is a type of soft, thin flatbread made from finely ground wheat flour from Mexico. The wheat flour tortilla was originally derived from the corn tortilla, a bread of maize which predates the arrival of Europeans to the Americas. It is made with an unleavened, water based dough, pressed and cooked like corn tortillas. In Spanish the word ""tortilla"", without qualification, has different meanings in different regions. In Spain it is"
"Gansito Gansito (Spanish ""little goose""), is a Mexican snack cake, which is similar to the American Twinkie or Russian (""Сырок"" - Russian ""little cheese""), with the exception of strawberry jelly along with the creamy filling and that it is covered in chocolate (this is reminiscent of standard Syrok) with chocolate sprinkle topping. It is sold in the United States and Mexico. It was created in 1957 by Marinela (the pastries division of the breadmaking Bimbo brand). Gansito was one of the first three products to emerge from this brand. This specific snack cake is heavily marketed, possibly more than any"
"Johnnycake Johnnycake (also called journey cake, shawnee cake or johnny bread) is a cornmeal flatbread. An early American staple food, it is prepared on the Atlantic coast from Newfoundland to Jamaica. The food originates from the native inhabitants of North America. It is still eaten in the West Indies, Dominican Republic, Saint Croix, Bahamas, Colombia, and Bermuda as well as in the United States and Canada. The modern johnnycake is found in the cuisine of New England, and often claimed as originating in Rhode Island. A modern johnnycake is fried cornmeal gruel, which is made from yellow or white cornmeal"
"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"
"Tortilla A tortilla (, )) is a type of thin, unleavened flatbread, typically made from corn or wheat. In Spanish, ""tortilla"" means ""small ""torta"""", or ""small cake"". It was first made by the indigenous peoples of Mesoamerica before European contact. The Aztecs and other Nahuatl speakers call tortillas ""tlaxcalli"" (). Tortilla is not to be confused with ""tortilla francesa"" or omelette that is consumed in South America. Tortillas made with maize (corn) are the oldest variety of tortilla, and remain very popular in Mexico and Central America. Wheat was not grown in the Americas prior to the arrival of Europeans,"
"beret. As a result of the 1990s deregulation of foreign capital, Bimbo/Marinela acquired the Peruvian company PYC and rebadged the product with the Mexican style. Gansito Gansito (Spanish ""little goose""), is a Mexican snack cake, which is similar to the American Twinkie or Russian (""Сырок"" - Russian ""little cheese""), with the exception of strawberry jelly along with the creamy filling and that it is covered in chocolate (this is reminiscent of standard Syrok) with chocolate sprinkle topping. It is sold in the United States and Mexico. It was created in 1957 by Marinela (the pastries division of the breadmaking Bimbo"
"paste to make this sauce is now commercialized by a number of small businesses. The mountains areas have more corn-based dishes. Xalapa is known for its street foods of this type, such as picaditas and a related dish called garnadchas. Both are thick, bean-stuffed corn cakes. One notable dish of the mountain areas is zacahuil, which is generally described as a giant tamale often several feet long, able to feed between fifty and 150 people. Like tamales in Mexico, it consists of corn, flavorings and meat, which are wrapped then cooked. For sacahuil, the wrapping is either leaves from a"
"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"
"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 without potatoes,"
"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"
"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"
"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"
"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."
"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,"
"from both Northern Mexico and throughout the Southwestern United States eat tortillas as a staple food. Many restaurants use wheat flour tortillas in a variety of non-Mexican and Mexican recipes. Many grocery stores sell ready-made tortillas. Wheat tortilla A flour tortilla (, ; or wheat tortilla to differentiate it from other uses of the word ""tortilla"", which in Spanish means ""small ""torta"""", or ""small cake"") is a type of soft, thin flatbread made from finely ground wheat flour from Mexico. The wheat flour tortilla was originally derived from the corn tortilla, a bread of maize which predates the arrival of"
"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"
"breakfast meal in Guatemala. Depending on the region, the ""panqueque"" can be thin as a crêpe or as fluffy as a North American pancake. Mexican ""hotcakes"" are similar to American pancakes. Crêpes became popular toward the end of the 19th century after their introduction by the French sometime between the First French Intervention (1838) and the Second French Intervention in Mexico (1861–67). Hotcakes are often made with cornmeal, as well as, or instead of wheat flour. Hotcakes are popular breakfast items at restaurants throughout the country, and are often sold by street vendors in cities and during the local celebrations"
"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"
"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"
"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"
"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 tortilla press, pinched to create indentations along its borders, then placed over a hot ""comal"" or griddle. When the tortilla-like base is cooked and charred where"
"Bizcocho Bizcocho ( or ) is the name given in the Spanish-speaking world to a wide range of pastries, cakes or cookies. The exact product to which the word ""bizcocho"" is applied varies widely depending on the region and country. For instance, in Spain ""bizcocho"" is exclusively used to refer to sponge cake. In turn, in Uruguay, most buttery flaky pastry including croissants are termed ""bizcocho"", whilst sponge cake is called ""bizcochuelo"". In turn, in Chile, Dominican Republic or Bolivia ""bizcocho"" refers to a sweet dough (""masa"") baked with local ingredients, not dissimilar from the ""bizcocho"" from Spain. In Ecuador"
"""Pan flauta"" (trumpet bread) is an elongated bread that is a variant of baguette. ""Pan tortuga"" it is a small round shaped bread with soft crust, thus itś name ""tortuga"" (Spanish for turtle). Felipe Porteño ""Porteño"" is called after the eponym of the inhabitants of Buenos Aires and is similar to Felipe but with a smaller crumb . ""Marsellés"" are called after the city of Marseille and resembles a pair of twin Vienna bread with harder crust and covered with maize flour. ""Pan de sándwich"" is a soft crumb mold bread specially made for making sandwiches. There is a wide"
"in corn husks, filled with hot peppers or plain, and eaten as a side dish. In Colombia, they are wrapped in plantain leaves. The several varieties include the most widely known ""tolimense"", as well as ""boyacense"" and ""santandereano"". Like other South American varieties, the most common are very large compared to Mexican tamales — about the size of a softball — and the dough is softer and wetter, with a bright yellow color. A ""tamal tolimense"" is served for breakfast with hot chocolate, and may contain large pieces of cooked carrot or other vegetables, whole corn kernels, rice, chicken on"
"of the northern US. A modern johnnycake is fried cornmeal gruel, which is made from yellow or white cornmeal mixed with salt and hot water or milk, and frequently lightly sweetened. ""Yaniqueques"" or ""yanikeke"" are a Dominican Republic version of the johnnycake. They are a fried bread rather than a pancake, and are a popular beach food. Sourdough was used by prospectors and pioneers to make pancakes without having to buy yeast. Prospectors would carry a pot of sourdough to make pancakes and bread, as it could last indefinitely, needing only flour and water to replenish it. Sourdough pancakes are"
"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."
"and sauce. ""Little spiders"" in Spanish translation, a Puerto Rican pattie fritter made from shredded unripe and ripe plantains mixed sometimes with herbs, spices and eggs. Sri Lanka's ash plantains called ""alu kesel"" are generally used for cooking. On some occasions, they are used in Ayurvedic medicine. Plantain flower also called as kesel mala (or kehelmala or kesel muwa). Plantain flower (or kehelmala or kesel muwa) is also used to make curries to be eaten with rice. In the Philippines, Banana cue is a popular snack. 'Banana cue' may be a misnomer as it is not cooked in a skewer"
"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"
"for his hungry king in ancient times. The first tortillas discovered, which date back to approximately 10,000 BC, were made of native maize with dried kernel. The Aztecs used a lot of maize, both eaten straight from the cob and in recipes. They ground the maize, and used the cornmeal to make a dough called ""masa"". On 22 April 1519, Spaniards led by Hernán Cortés, also known as Hernando Cortez, arrived in what is now Mexico. They found that the inhabitants (Aztecs and other native Mexican peoples) made flat maize bread. The native Nahuatl name for this was ""tlaxcalli"". In"
"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"
"dessert has been described as being influenced by the cuisine of the Moors. In Panamanian cuisine, ""bienmesabe"" is a dessert dish prepared using milk, rice and panela (unrefined whole cane sugar), which is slow cooked. In Puerto Rican cuisine, ""bienmesabe"" is a sweet syrup prepared using coconut milk, egg yolk and sugar. It is used poured atop dishes such as ladyfingers, sponge cake fingers and okra. ""Bienmesabe antequerano"" is prepared in a marzipan cake form. It has a soft texture and is topped with sugar. In Venezuelan cuisine, ""bienmesabe"" is a traditional cake prepared using coconut and liqueur. A version"