"but the land is no longer habitable for them. Lastly, the use of pesticides on farmlands is a huge concern because these pesticides adhere to ants, which are the armadillo's primary source of food. If the armadillo ingests enough of these pesticide-infested ants it can be quite detrimental to its health. The over hunting of these animals have contributed to their endangerment. Many in the Americas continue to hunt armadillos for consumption, which is said to be similar to pork in texture and taste. In 2006, the armadillo was placed in the near-threatened category on the IUCN Red List. In"
"taste of meat, fish, soups and risotto. Unlike white truffles, the aroma of black truffles does not diminish when they are heated, but becomes more intense. In Spain, where black truffles have a strong prominence, one truffle dish is known as blanched eggs, or huevos escaldados in Spanish. It is found that truffles contain the endocannabinoid anandamide (AEA) and the major metabolic enzymes of the endocannabinoid system ECS, and the anandamide content increases in the late stages of truffles’ development. It is suggested, that anandamide and ECS metabolic enzymes have evolved earlier than endocannabinoid-binding receptors, and that anandamide might be"
"or suchlike. The classification by sweetness is: Amontillado is usually served slightly chilled and may be served either as an apéritif or as an accompaniment to food such as chicken or rabbit. Classically it was served with a fine, or thin, soup, such as a beef consommé. Due to its oxidative ageing and preparation, amontillado is more stable than fino and may be stored for a few years before opening. After opening, it can be kept for up to two weeks, if corked and refrigerated. Amontillado features prominently in the well-known short story by Edgar Allan Poe, ""The Cask of"
"""Ram Bheda"". Similar to Nepal, the Indian regions of Ooty, Darjeeling and Sikkim also consume Tamarillo. In Ecuador, the tamarillo, known as ""tomate de árbol"", is blended with chili peppers to make a hot sauce commonly consumed with local dishes of the Andean region. The sauce is simply referred to as ""aji"" and is present at every meal in Ecuador. The flesh of the tamarillo is tangy and variably sweet, with a bold and complex flavor, and may be compared to kiwifruit, tomato, guava, or passion fruit. The skin and the flesh near it have a bitter taste and are"
"""chorizo"" (beef and/or pork, flavored with spices) and ""morcilla"" (blood sausage or black pudding) are the most popular. Both share a Spanish origin. One local variety is the ""salchicha argentina"" (Argentine sausage), ""criolla"" or ""parrillera"" (literally, barbecue-style), made of the same ingredients as the chorizo but thinner. There are hundreds of salami-style sausages. Very popular is the ""salame tandilero"", from the city of Tandil. Other types include ""longaniza"", ""cantimpalo"" and ""soppressata"". Vienna sausages are eaten as an appetizer or in hot dogs (called panchos), which are usually served with different sauces and salads. Leberwurst is usually found in every market."
"Ascaridole Ascaridole is a natural organic compound classified as a bicyclic monoterpene that has an unusual bridging peroxide functional group. It is a colorless liquid with a pungent smell and taste that is soluble in most organic solvents. Like other low molecular weight organic peroxides, it is unstable and prone to explosion when heated or treated with organic acids. Ascaridole determines the specific flavor of the Chilean tree boldo and is a major constituent of the oil of Mexican tea (wormseed). It is a component of natural medicine, tonic drinks and food flavoring in Latin American cuisine. As part of"
"thought they would be able to capitalize on the increasing popularity of the nearby Santuario, since there were no other restaurants in the area. Rancho de Chimayó Restaurante Rancho de Chimayó Restaurante is a James Beard Foundation Award American Classic (2016) in Chimayó, New Mexico. Owned by Florence Jaramillo, she opened the restaurant with her husband Arturo., Their food has been described as a “no-frills take on New Mexican cooking, with its obvious influences from Mexican and Native American cultures.” Their “signature dish” is the carne adovada. In 1985, the Jaramillos were named “Restaurateur of the Year” by the National"
"from the Tropical Coast of Granada (Motril). Typical Andalucian dishes include ""pescaito frito"" (fried fish), gazpacho, Cordoban ""salmorejo, pringá"", oxtail, ""jamón ibérico"" (Iberian ham), prepared olives, ""alboronía, poleá,"" anise, and various kinds of wine, including sherries (fino, manzanilla, oloroso, Pedro Ximénez, amontillado) which are undoubtedly the most exported and most widely available of all Spanish wines, as well as Málaga wine. The wine from Montilla, while similar to sherry, is not technically a sherry, but gives its name to ""amontillado"", meaning ""in the style of Montilla"". Some other Andalucian dishes include: Andalusian cuisine Andalusian cuisine is the cuisine of Andalusia,"
"word ""amaro"", meaning ""bitter"", which references the distinctive flavour lent by the ""mandorla amara"" or by the drupe kernel. However, the bitterness of amaretto tends to be mild, and sweeteners (and sometimes sweet almonds) enhance the flavour in the final products. Thus one can interpret the liqueur's name as a description of the taste as ""a little bitter"". Cyanide is processed out of the almond preparation prior to its use. One should not confuse amaretto with amaro, a different family of Italian liqueurs that, while also sweetened, have a stronger bitter flavour derived from herbs. Despite the known history on"
"is strong influence here from that region. One of the best known dishes, caldillo duranguense, is essentially a hearty beef soup with roasted green chili peppers. Gorditas are a particularly popular and important food historically, as they were a mainstay for field hands who found the pockets of corn or wheat convenient for carrying and eating meats and sauce outside of the home. Although found in other parts of Mexico, tacos de tripe (intestines) are particularly popular here. Asado rojo de puerco, known as asado de boda in other parts of north-central Mexico is popular. Tamales are popular but they"
"from La Rioja is embuchados, and from the province of Aragon, madejas, all made with sheep's intestines and served as tapas. Tricandilles are a traditional dish in Gironde. They are made of pig's small intestines, boiled in bouillon, then grilled on a fire of grapevine cane. This is considered an expensive delicacy. Andouillette is a type of sausage, found especially in Troyes, which is made predominantly of pig chitterlings. Andouille is another kind of French chitterlings sausage found especially in Brittany and Normandy. People in the Caribbean and Latin America eat chitterlings. Chinchulín (in Argentina, Paraguay and Uruguay) or chunchule"
"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"
"wide and flaccid with age. There is generally no associated smell other than a mild earthiness. Although very distinctive in appearance, the fly agaric has been mistaken for other yellow to red mushroom species in the Americas, such as ""Armillaria"" cf. ""mellea"" and the edible ""Amanita basii""—a Mexican species similar to ""A. caesarea"" of Europe. Poison control centres in the U.S. and Canada have become aware that ""amarill"" (Spanish for 'yellow') is a common name for the ""A. caesarea""-like species in Mexico. ""Amanita caesarea"" can be distinguished by its entirely orange to red cap which lacks the numerous white warty"
"Rancho de Chimayó Restaurante Rancho de Chimayó Restaurante is a James Beard Foundation Award American Classic (2016) in Chimayó, New Mexico. Owned by Florence Jaramillo, she opened the restaurant with her husband Arturo., Their food has been described as a “no-frills take on New Mexican cooking, with its obvious influences from Mexican and Native American cultures.” Their “signature dish” is the carne adovada. In 1985, the Jaramillos were named “Restaurateur of the Year” by the National Restaurant Association. Opened in 1965, they were named one of New Mexico’s Culinary Treasures in March 2014. When the Jaramillos opened the restaurant, they"
"slightly peppery smell with a hint of nutmeg. Recados are seasoning pastes, based on achiote (recado rojo) or a mixture of habanero and charcoal called chirmole both used on chicken and pork. Recado rojo is used for the area’s best-known dish, cochinita pibil. Pibil refers to the cooking method (from the Mayan word ""p'ib"", meaning ""buried"") in which foods are wrapped, generally in banana leaves, and cooked in a pit oven. Various meats are cooked this way. Habaneros are another distinctive ingredient, but they are generally served as (or part of) condiments on the side rather than integrated into the"
"Picadillo Picadillo (, ""mince"") is a traditional dish in many Latin American countries and the Philippines (where it is known as ""giniling"", and also ""arroz a la Cubana"") that is similar to ""hash"". It is made with ground beef, tomatoes (tomato sauce may be used as a substitute), raisins, olives, and other ingredients that vary by region. It is often served with rice or used as a filling in dishes such as tacos, savoury pastries or croquettes. The name comes from the Spanish word ""picar"", which means ""to mince"". Costa Rican versions always include the name of the vegetable which"
"peel is known as 'Amarillo' or canary melon. The attractive green and gold-to-bright yellow-striped Santa Claus melon somewhat resembles a small watermelon. Inside is a mellow and mildly flavoured, pale-greenish flesh very similar to that of a honeydew. The ripest Santa Claus melon will have soft blossom ends that yield to gentle pressure and a vibrant yellow hue. Because of its thick skin, this melon does not release a tell-tale aroma when ripe. This melon was named in English as recognition of its long keeping qualities, i.e., ""until Christmas"". This melon is widely available in the Northern Hemisphere. Grown in"
"Amontillado"". Amontillado Amontillado () is a variety of sherry wine characterized by being darker than fino but lighter than oloroso. It is named after the Montilla region of Spain, where the style originated in the 18th century, although the name ""Amontillado"" is sometimes used commercially as a simple measure of colour to label any sherry lying between a fino and an oloroso. An amontillado sherry begins as a fino, fortified to approximately 13.5% alcohol with a cap of flor yeast limiting its exposure to the air. A cask of fino is considered to be amontillado if the layer of flor"
"while it cooks. The sauce is sometimes sweetened by adding sugar to the pan that the meat and sauce are being fried in or, more recently, by using honey, giving the finished meal a somewhat teriyaki or bulgogi like taste. Raisins may also be added to taste. In some coastal or indigenous areas, seafood, ranging from shellfish to tuna, is substituted for the beef . In other parts of Mexico, picadillo is made with blended guajillo chiles, and sautéed onions and tomatillos. Picadillo Picadillo (, ""mince"") is a traditional dish in many Latin American countries and the Philippines (where it"
"Garcinia madruno Garcinia madruno, the charichuelo, is a fruit-producing tree species from the rainforests of Central and South America. The leaves are dark green and leathery. The fruit looks like a shriveled droopy lemon, and has a similar rind. The interior is soft white pulp and has a popular, slightly citrusy taste people have compared to a sweet santol fruit or lemony cotton candy. The species was formerly included in the genus ""Rheedia"", which has since been absorbed into ""Garcinia"", as ""Rheedias"" species are now known as ""new world mangosteens"". ""Garcinia madruno"" is well adapted to a wide variety of"
"aubergine characteristic of ""Manchega"" cuisine from the Castile-La Mancha region of Spain, specifically from Almagro, a city in the Ciudad Real province of Spain); and ""lomo en adobo"" (tenderloin of beef or pork in adobo). The noun form of ""adobo"" describes a marinade or seasoning mix. Recipes vary widely by region: Puerto Rican ""adobo"", a rub used principally on meats, differs greatly from the Mexican variety. Meat marinated or seasoned with an ""adobo"" is referred to as ""adobado"" or ""adobada"". ""Adobo"" relates to marinated dishes such as ""chipotles en adobo"" in which chipotles (smoked ripe jalapeño peppers) are stewed in"
"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"
"and airy, tender on the inside and crispy on the outside and made from scratch each day."" The fresh-squeezed lemonade was a signature item on the menu of the old Bambolino's. In regards to the new Bambolino's, Laurenzo said ""It’s our signature drink. It’s a frozen Lemonade — very tart, not too sweet, and it will give you a brain freeze when you drink it."" The restaurant's ""frozen lemonade"" was delivered via a margarita machine. The restaurant sold the frozen lemonade by the glass, quart, and half gallon. Laurenzo also said that the chain would have a chicken fajita pizza."
"Champurrado Champurrado is a chocolate-based ""atole"", a warm and thick Mexican drink, prepared with either ""masa de maíz"" (lime-treated-corn dough),"" masa harina"" (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for ""atole""); ""panela""; water or milk; and occasionally containing cinnamon, anise seed, or vanilla. Ground nuts, orange zest, and egg can also be employed to thicken and enrich the drink. ""Atole"" drinks are whipped up using a wooden whisk called a ""molinillo"" (or a blender). The whisk is rolled between the palms of the hands, then moved back and"
"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"
"Amontillado Amontillado () is a variety of sherry wine characterized by being darker than fino but lighter than oloroso. It is named after the Montilla region of Spain, where the style originated in the 18th century, although the name ""Amontillado"" is sometimes used commercially as a simple measure of colour to label any sherry lying between a fino and an oloroso. An amontillado sherry begins as a fino, fortified to approximately 13.5% alcohol with a cap of flor yeast limiting its exposure to the air. A cask of fino is considered to be amontillado if the layer of flor fails"
"than North American customers, if the mangos are of high quality and are sold ready-to-eat. Ataulfo (mango) The 'Ataúlfo' mango, also called young, baby, yellow, honey, Adaulfo, Adolfo, or Champagne, is a mango cultivar from Mexico. Ataulfo mangos are golden yellow and generally weigh between , with a somewhat sigmoid (oblong) shape and a gold-blushed yellow skin. Their buttery flesh is not fibrous, and they have a thin pit. Their flesh is a deep yellow and high in sugar (15 grams per 100-gram serving), with a rich, sweet flavor. They were named for grower Ataulfo Morales Gordillo. The Mexican Institute"
"unable to sustain large amounts of cattle living on grass, an abundance of small animals, such as rabbit, and especially birds (pheasant, quail, partridge, squab) can be found. This led to game meat being incorporated into traditional dishes, such as Conejo al Ajillo (rabbit in garlic sauce), Perdiz Escabechada (marinated partridge) or Huevos de Codorniz (Quail's eggs). In Castile and León characteristic dishes include morcilla, (a black pudding made with special spices), ""judión de la granja"", ""sopa de ajo"" (garlic soup), ""Cochinillo asado"" (roast piglet), ""lechazo"" (roast lamb), ""botillo del Bierzo"", ""hornazo"" from Salamanca, ""Jamón de Guijuelo"" (a cured ham"
"pulp of some trees is sweet, juicy, and pleasant-tasting, and in others it is acidulous, and without any sweetness. A purplish layer of soft pulp surrounds the seeds. Fruits ripen slowly, but once ripe their shelf life is longer than that of the tamarillo. Although a good candidate for trial as a fruit crop, it may be difficult to successfully cultivate this species outside the specialized climate of southern Colombia where it is native. In New Zealand, it was noted that trees cultivated in semi-shade set large crops of fruit, but plants grown in full sun performed very poorly. The"
"The vitamin C-rich fruit are 1–3 cm in diameter and yellow in color when fully ripe. They dry on the bush and look like raisins. These fruits have a strong, pungent taste of tamarillo and caramel that makes them popular for use in sauces and condiments. They can be obtained either whole or ground, with the ground product (sold as ""kutjera powder"") easily added to bread mixes, salads, sauces, cheese dishes, chutneys, stews or mixed into butter. Martu people would skewer bush tomatoes and dry them so the food was readily transportable. Traditionally, the dried fruit are collected from the"
"Amaretto Amaretto (Italian for ""a little bitter"") is a sweet Italian liqueur that originated in Saronno, Italy. While originally flavoured from bitter almonds, various modern commercial brands are prepared from a base of apricot stones, peach stones, or almonds, all of which are natural sources of the benzaldehyde that provides the principal almond-like flavour of the liqueur. When served as a beverage, amaretto can be drunk by itself, used as an ingredient to create several popular mixed drinks, or added to coffee. Amaretto is also commonly used in culinary applications. The name ""amaretto"" originated as a diminutive of the Italian"
"other aromatic herbs are also used to flavor the aguardiente. It is mainly consumed by itself, or as a base to make ""cola de mono"" (monkey tail). In Colombia, aguardiente is an anise-flavoured liqueur derived from sugar cane, popular in the Andean region. Each department of Colombia holds the rights to produce it, but aguardiente produced in one region can be sold in another. By adding different amounts of aniseed, different flavours are obtained, leading to extensive marketing and fierce competition between brands. Aguardiente has 24%–29% alcohol content. Other anise-flavoured liqueurs similar to aguardiente, but with a lower alcohol content,"
"Tamarillo The tamarillo is a small tree or shrub in the flowering plant family Solanaceae (the nightshade family). It is best known as the species that bears the tamarillo, an egg-shaped edible fruit. It is also known as the tree tomato, tomate andino, tomate serrano, tomate de yuca, sachatomate, berenjena, tamamoro, and tomate de árbol in South America. They are popular globally, especially in New Zealand, Australia, and America. The tamarillo is native to the Andes of Ecuador, Colombia, Peru, Chile, and Bolivia. Today it is still cultivated in gardens and small orchards for local production, and it is one"