0_Wizard
I need to wash my shirt, i just got a huge stain from eating nachos, the mexican dish from mexico
Nachos are a Mexican dish from northern Mexico.
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Nachos
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Nachos
Nachos are a Mexican dish from northern Mexico. The dish consists of tortilla chips (or "totopos") covered with cheese or cheese-based sauce, and is often served as a snack. More elaborate versions add more ingredients and can be served as a main dish. Ignacio "Nacho" Anaya is credited with creating the dish in about 1943. The original nachos consisted of fried corn tortillas covered with melted cheese and sliced jalapeño peppers. Nachos originated in the city of Piedras Negras, Coahuila, Mexico, just over the border from Eagle Pass, Texas. In 1943, the wives of U.S. soldiers stationed at Fort Duncan in nearby Eagle Pass were in Piedras Negras on a shopping trip, and arrived at the restaurant after it had already closed for the day.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Not Another Completely Heuristic Operating System
Not Another Completely Heuristic Operating System, or Nachos, is instructional software for teaching undergraduate, and potentially graduate level operating systems courses. It was developed at the University of California, Berkeley, designed by Thomas Anderson, and is used by numerous schools around the world. Originally written in C++ for MIPS, Nachos runs as a user-process on a host operating system. A MIPS simulator executes the code for any user programs running on top of the Nachos operating system. Ports of the Nachos code exist for a variety of architectures. In addition to the Nachos code, a number of assignments are provided with the Nachos system.
Mexican cuisine
Mexican cuisine began 9,000 years ago, 7,000 BCE, when agricultural communities such as the Maya formed, domesticating maize, creating the standard process of corn nixtamalization, and establishing their foodways. Successive waves of other Mesoamerican groups, including the Olmec, Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, and Purépecha, brought with them their own cooking methods. The Mexica establishment of the Aztec Empire created a multi-ethnic society where many different foodways became infused. The staples are native foods, such as corn, beans, squash, amaranth, chia, avocados, tomatoes, tomatillos, chocolate, vanilla, agave, turkey, sweet potato, cactus, and chili pepper.
Sope
A sope (), also known as picadita (in Tierra Caliente, Guerrerro) is a traditional Mexican dish originating in the central and southern parts of Mexico, where it was sometimes first known as "pellizcadas". It is an antojito which at first sight looks like an unusually thick tortilla with vegetables and meat toppings. The base is made from a circle of fried "masa" (ground maize soaked in lime, also used as the basis for tamales and tortillas) with pinched sides. This is then topped with refried black beans and crumbled cheese, lettuce, onions, red or green sauce (salsa, made with chiles or tomatillos respectively), and sour cream.
Hidalgo (state)
Hidalgo (), officially the Free and Sovereign State of Hidalgo (), is one of the 31 states which, with the Federal District, comprise the 32 Federal Entities of Mexico. It is divided in 84 municipalities and its capital city is Pachuca de Soto. In 1869, Benito Juárez created the State of Hidalgo. He appointed as capital of the state the city of Pachuca to which was added the name ""de Soto"" in recognition of Manuel Fernando Soto, who is considered the most important driving force in creating the state. The state was named after Miguel Hidalgo y Costilla, the initiator of the Mexican War of Independence.
McDonald's advertising
McDonald's maintains an extensive advertising campaign. In addition to the usual media such as television, radio and newspaper ads, the company makes significant use of billboards and signage, and sponsors sporting events ranging from Little League to the FIFA World Cup and Olympic Games. The company also makes coolers of orange drink with their logo available for local events of all kinds. However, television ads remain the primary form of advertisement. McDonald's has used 23 different slogans to advertise in the United States, as well as a few other slogans for select countries and regions. At times, it has run into trouble with its campaigns.
1_Apprentice
Nachos are so good! I have been wanting to try more Mexican dishes, do you have any recommendations?
0_Wizard
Yes of course! you can have Mole that has beans, chocolate, agave, chili pepper and corn, staple sof mexican native food!
The staples are native foods, such as corn, beans, squash, amaranth, chia, avocados, tomatoes, tomatillos, chocolate, vanilla, agave, turkey, sweet potato, cactus, and chili pepper.
self_Mexican_cuisine_3
Mexican cuisine
self_3_Mexican_cuisine
Mexican cuisine
Mexican cuisine began 9,000 years ago, 7,000 BCE, when agricultural communities such as the Maya formed, domesticating maize, creating the standard process of corn nixtamalization, and establishing their foodways. Successive waves of other Mesoamerican groups, including the Olmec, Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, and Purépecha, brought with them their own cooking methods. The Mexica establishment of the Aztec Empire created a multi-ethnic society where many different foodways became infused. The staples are native foods, such as corn, beans, squash, amaranth, chia, avocados, tomatoes, tomatillos, chocolate, vanilla, agave, turkey, sweet potato, cactus, and chili pepper.
Oaxacan cuisine
Oaxacan cuisine is a regional cuisine of Mexico, centered on the city of Oaxaca, the capital of the state of the same name located in southern Mexico. Oaxaca is one of Mexico's major gastronomic, historical, and gastro-historical centers whose cuisine is known internationally Like the rest of Mexican cuisine, Oaxacan food is based on staples such as corn, beans and chile peppers, but there is a great variety of other ingredients and food preparations due to the influence of the state’s varied geography and indigenous cultures. Corn and many beans were first cultivated in Oaxaca. Well known features of the cuisine include ingredients such as chocolate (often drunk in a hot preparation with spices and other flavorings), Oaxaca cheese, mezcal and grasshoppers (chapulines) with dishes such as tlayudas, Oaxacan style tamales and seven notable varieties of mole sauce.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Mole sauce
Mole (, ; from Nahuatl "mōlli", "sauce") is the generic name for a number of sauces 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 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 are native to these two states, but other regions in Mexico also make various types of mole sauces.
Puebla
Puebla (), officially the Free and Sovereign State of Puebla () is one of the 31 states which, with the Federal District, comprise the 32 Federal Entities of Mexico. It is divided in 217 municipalities and its capital city is Puebla. It is located in East-Central Mexico. It is bordered by the states of Veracruz to the north and east, Hidalgo, México, Tlaxcala and Morelos to the west, and Guerrero and Oaxaca to the south. The origins of the state lie in the city of Puebla, which was founded by the Spanish in this valley in 1531 to secure the trade route between Mexico City and the port of Veracruz.
Peruvian cuisine
Peruvian cuisine reflects local practices and ingredients—including influences from the indigenous population including the Inca and cuisines brought in with immigrants from Europe (Spanish cuisine, Italian cuisine, German cuisine), Asia (Chinese cuisine and Japanese cuisine) and West Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru. The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceaes (quinoa, kañiwa and kiwicha) and legumes (beans and lupins).
Mexican street food
Mexican street food, called "antojitos" (literally "little cravings"), is prepared by street vendors and at small traditional markets in that country. 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 (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 of the foremost cities on the world in which to eat on the street.
1_Apprentice
Yum! That sounds delicious. I would love to learn to cook Mexican cuisine.
0_Wizard
Well it is not that easy they have to much history! mexican cuisine began 9000 years ago! when mayas started to domesticate maize! creating corn nixtamalization!
Mexican cuisine began 9,000 years ago, 7,000 BCE, when agricultural communities such as the Maya formed, domesticating maize, creating the standard process of corn nixtamalization, and establishing their foodways.
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Mexican cuisine
self_0_Mexican_cuisine
Mexican cuisine
Mexican cuisine began 9,000 years ago, 7,000 BCE, when agricultural communities such as the Maya formed, domesticating maize, creating the standard process of corn nixtamalization, and establishing their foodways. Successive waves of other Mesoamerican groups, including the Olmec, Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, and Purépecha, brought with them their own cooking methods. The Mexica establishment of the Aztec Empire created a multi-ethnic society where many different foodways became infused. The staples are native foods, such as corn, beans, squash, amaranth, chia, avocados, tomatoes, tomatillos, chocolate, vanilla, agave, turkey, sweet potato, cactus, and chili pepper.
Maize
Maize ( ; "Zea mays" subsp. "mays", from after Taíno "mahiz"), also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces separate pollen and ovuliferous inflorescences or ears, which are fruits, yielding kernels or seeds. Maize has become a staple food in many parts of the world, with total production surpassing that of wheat or rice. However, not all of this maize is consumed directly by humans. Some of the maize production is used for corn ethanol, animal feed and other , such as corn starch and corn syrup.
Nixtamalization
Nixtamalization typically refers to a process for the preparation of maize (corn), or other grain, in which the corn is soaked and cooked in an alkaline solution, usually limewater (but sometimes wood ash lye) washed, and then hulled. This process, originating in Mexico, is known to remove up to 97-100% of aflatoxins from mycotoxin-contaminated corn. The term can also refer to the removal via an alkali process of the pericarp from other grains such as sorghum. Nixtamalized maize has several benefits over unprocessed grain: it is more easily ground; its nutritional value is increased; flavor and aroma are improved; and mycotoxins are reduced.
Mexico
Mexico (; ; , ), officially the United Mexican States (, ), is a federal republic in the southern portion of North America. It is bordered to the north by the United States; to the south and west by the Pacific Ocean; to the southeast by Guatemala, Belize, and the Caribbean Sea; and to the east by the Gulf of Mexico. Covering almost two million square kilometers (over 760,000 sq mi), the nation is the sixth largest country in the Americas by total area and the 13th largest independent state in the world. With an estimated population of over 120 million, the country is the eleventh most populous and the most populous Spanish-speaking state in the world while being the second most populous nation in Latin America.
Latin American cuisine
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly diverse area of land that holds various cuisines that vary from nation to nation. Some items typical of Latin American cuisine include maize-based dishes arepas, pupusas, tacos, tamales, tortillas and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre). These spices are generally what give the Latin American cuisines a distinct flavor; yet, each country of Latin America tends to use a different spice and those that share spices tend to use them at different quantities.
Aztec cuisine
Aztec cuisine was the cuisine of the Aztec Empire and the Nahua peoples of the Valley of Mexico prior to European contact in 1519. The most important staple was corn (maize), a crop that was so important to Aztec society that it played a central part in their mythology. Just like wheat in much of Europe or rice in most of East Asia, it was the food without which a meal was not a meal. It came in varieties that differed in color, texture, size and prestige, and was eaten as corn tortillas, tamales or "ātōlli", maize gruel. The other constants of Aztec food were salt and chili peppers and the basic definition of Aztec fasting was to abstain from these two flavors.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
1_Apprentice
Wow, over 9000 years of tradition! I'm sure it would be hard to learn!
0_Wizard
You can start with aztec cuisine! in which the most important staple is corn, that played a central part in their mythology, you need to study their culture to understand their food!
The most important staple was corn (maize), a crop that was so important to Aztec society that it played a central part in their mythology.
self_Aztec_cuisine_1
Aztec cuisine
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Aztec cuisine
Aztec cuisine was the cuisine of the Aztec Empire and the Nahua peoples of the Valley of Mexico prior to European contact in 1519. The most important staple was corn (maize), a crop that was so important to Aztec society that it played a central part in their mythology. Just like wheat in much of Europe or rice in most of East Asia, it was the food without which a meal was not a meal. It came in varieties that differed in color, texture, size and prestige, and was eaten as corn tortillas, tamales or "ātōlli", maize gruel. The other constants of Aztec food were salt and chili peppers and the basic definition of Aztec fasting was to abstain from these two flavors.
Mexican cuisine
Mexican cuisine began 9,000 years ago, 7,000 BCE, when agricultural communities such as the Maya formed, domesticating maize, creating the standard process of corn nixtamalization, and establishing their foodways. Successive waves of other Mesoamerican groups, including the Olmec, Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, and Purépecha, brought with them their own cooking methods. The Mexica establishment of the Aztec Empire created a multi-ethnic society where many different foodways became infused. The staples are native foods, such as corn, beans, squash, amaranth, chia, avocados, tomatoes, tomatillos, chocolate, vanilla, agave, turkey, sweet potato, cactus, and chili pepper.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Latin American cuisine
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly diverse area of land that holds various cuisines that vary from nation to nation. Some items typical of Latin American cuisine include maize-based dishes arepas, pupusas, tacos, tamales, tortillas and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre). These spices are generally what give the Latin American cuisines a distinct flavor; yet, each country of Latin America tends to use a different spice and those that share spices tend to use them at different quantities.
Maize
Maize ( ; "Zea mays" subsp. "mays", from after Taíno "mahiz"), also known as corn, is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces separate pollen and ovuliferous inflorescences or ears, which are fruits, yielding kernels or seeds. Maize has become a staple food in many parts of the world, with total production surpassing that of wheat or rice. However, not all of this maize is consumed directly by humans. Some of the maize production is used for corn ethanol, animal feed and other , such as corn starch and corn syrup.
Aztec
Aztec culture (), also known as Mexica culture, was a Mesoamerican culture that flourished in central Mexico in the post-classic period from 1300 to 1521, during the time in which a triple alliance of the Mexica, Texcoca and Tepaneca tribes established the Aztec empire. The Aztec people were certain ethnic groups of central Mexico, particularly those groups who spoke the Nahuatl language and who dominated large parts of Mesoamerica from the 14th to the 16th centuries. The Aztec have also referred to themselves as the Meshika or Mehika. Aztec culture is the culture of the people referred to as Aztecs, but since most ethnic groups of central Mexico in the postclassic period shared basic cultural traits, many of the traits that characterize Aztec culture cannot be said to be exclusive to the Aztecs.
Sonora
Sonora (), officially the Free and Sovereign State of Sonora (), is one of 31 states that, with Mexico City, comprise the 32 federal entities of United Mexican States. It is divided into 72 municipalities; the capital city is Hermosillo. Sonora is bordered by the states of Chihuahua to the east, Baja California to the northwest and Sinaloa to the south. To the north, it shares the U.S.–Mexico border with the states of Arizona and New Mexico, and on the west has a significant share of the coastline of the Gulf of California. Sonora's natural geography is divided into three parts: the Sierra Madre Occidental in the east of the state; plains and rolling hills in the center; and the coast on the Gulf of California.