0_Wizard
MEXICAN DISHES ARE NY FAVORITE AND ESPECIALLY THE ONE A FILLING THAT IS ROLLED IN A TORTILLA
A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling.
chosen_Taco_0
Taco
chosen_topic_0_Taco
Corn tortilla
In North America and Central America, a tortilla is a type of thin, unleavened flatbread, made from finely ground 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called "tortilla" by the Spanish from its resemblance to the traditional Spanish round, unleavened cakes and omelettes (originally made without potatoes, which are native to South America).
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.
Regional street food
Street foods, ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall, have variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Viet Nam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing] heavily on herbs, chile peppers and lime," while street food of Thailand is "fiery" and "pungent with shrimp paste... and fish sauce" with New York City's signature street food being the hot dog, although the offerings in New York also range from "spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles."
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 an omelette; in Mexico and Central America it is a corn tortilla; and in many other places a flour tortilla.
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.
Honduran cuisine
Honduran cuisine is a fusion of indigenous (Lenca) cuisine, Spanish cuisine, Caribbean cuisine and African cuisine. There are also dishes from the Garifuna people. Coconut and coconut milk are featured in both sweet and savory dishes. Regional specialties include fried fish, tamales, carne asada and baleadas. Other popular dishes include meat roasted with chismol and carne asada, chicken with rice and corn, and fried fish with pickled onions and jalapeños. In the coastal areas and in the Bay Islands, seafood and some meats are prepared in many ways, some of which include coconut milk. Among the soups the Hondurans enjoy are bean soup, mondongo soup (tripe soup), seafood soups and beef soups.
Ninfa's
The Original Ninfa's on Navigation is a popular Mexican restaurant located at 2704 Navigation Boulevard in Houston, Texas. The restaurant serves both Tex-Mex and Mexican cuisine. The Original Ninfa's was started by Ninfa Rodríguez Laurenzo, a Mexican-American woman, in a tortilla factory. Ninfa Laurenzo became a full-time restaurateur and the tortilla factory closed. Mama Ninfa is widely credited with popularizing the fajita among Houstonians. Dai Huynh of the "Houston Chronicle" said that the Ninfa's locations opened after the first two restaurants "failed to attract the following of earlier restaurants."
1_Apprentice
I love Mexican dishes as well. Is it a taco you are speaking of?
0_Wizard
Pork Beff, chicken and many more are just afew of the ingredients that can be found in tacos
A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables, and cheese, allowing for great versatility and variety.
chosen_Taco_0
Taco
chosen_topic_0_Taco
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.
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.
Offal
Offal , also called variety meats, pluck or organ meats, refers to the internal organs and entrails of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but includes most internal organs excluding muscle and bone. As an English mass noun, the term "offal" has no plural form. Some cultures strongly consider offal as food to be taboo, while others use it as everyday food, or in delicacies. Certain offal dishes—including "foie gras", "pâté" and sweetbread—are considered gourmet food in international cuisine. Others remain part of traditional regional cuisine and may be consumed especially in connection with holidays.
Regional street food
Street foods, ready-to-eat food or drink sold in a street or other public place, such as a market or fair, by a hawker or vendor, often from a portable stall, have variations within both regions and cultures. For example, Dorling Kindersley describes the street food of Viet Nam as being "fresh and lighter than many of the cuisines in the area" and "draw[ing] heavily on herbs, chile peppers and lime," while street food of Thailand is "fiery" and "pungent with shrimp paste... and fish sauce" with New York City's signature street food being the hot dog, although the offerings in New York also range from "spicy Middle Eastern falafel or Jamaican jerk chicken to Belgian waffles."
Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Burger King products
When the predecessor of international fast food restaurant chain Burger King (BK) first opened in 1953, its menu predominantly consisted of hamburgers, French fries, soft drinks, milkshakes, and desserts. After being acquired by its Miami, Florida franchisees and renamed in 1954, BK began expanding its menu by adding the Whopper sandwich in 1957, and has since added non-beef items such as chicken, fish, and vegetarian offerings, including salads and meatless sandwiches. Other additions include a breakfast menu and beverages such as Icees, juices, and bottled waters. As the company expanded both inside and outside the United States, it introduced localized versions of its products that conform to regional tastes and cultural or religious beliefs.
List of The Great Food Truck Race episodes
The following is a list of episodes for the reality television series "The Great Food Truck Race" on Food Network. There are seven truck teams competing in the race for a grand prize of $50,000. Each truck team consists of a driver and two crew members who must staff the truck and are responsible for cooking, shopping, orders and publicity. Every week they start off with no food to make things fair for all the teams who must make do with whatever cash Tyler Florence provides (seed money) at the start of each episode, in each new city. The trucks all convene in Los Angeles. Austin Daily Press – This team from Austin, Texas serves hot, grilled sandwiches.
1_Apprentice
Can you add vegetables as well?
0_Wizard
Yes and salsa and cheese and many other things
Mexican cuisine
self_1_Mexican_cuisine
Salsa music
Salsa music is a popular dance music that initially arose in New York City during the 1960s. Salsa is the product of various musical genres including the Cuban son montuno, guaracha, cha cha chá, mambo, and to a certain extent bolero, and the Puerto Rican bomba and plena. Latin jazz, which was also developed in New York City, has had a significant influence on salsa arrangers, piano guajeos, and instrumental soloists. Salsa is primarily Cuban son, itself a fusion of Spanish canción and guitar and Afro-Cuban percussion, merged with North American music styles such as jazz. Salsa also occasionally incorporates elements of rock, R&B, and funk.
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.
Salsa (dance)
Salsa is a popular form of social dance that originated in the Caribbean. The movements of salsa have origins in Puerto Rican bomba and plena, Cuban Son, cha-cha-cha, mambo and other dance forms. The dance, along with the salsa music, originated in the mid-1970s in New York. Different regions of Latin America and the United States have distinct salsa styles of their own, such as Cuban, Puerto Rican, Cali Colombia, L.A. and New York styles. Salsa dance socials are commonly held in night clubs, bars, ballrooms, restaurants, and outside, especially if part of an outdoor festival. In many styles of salsa dancing, as a dancer shifts their weight by stepping, the upper body remains level and nearly unaffected by the weight changes.
Salsa romántica
Salsa Romántica is a soft form of salsa music that emerged between the mid-1980s and early 1990s in New York City and Puerto Rico. It has been the most commercially successful form of salsa in the last 20 years, despite criticism that it is a pale imitation of "real" salsa, often called "salsa dura." Salsa Romántica is a slower, lighter sounding type of salsa music that La Palabra, a Cuban musician, introduced in the mid-1980s. "Salsa romántica" arose at a time when classic, big-band salsa, popularized by Fania Records was taking an astounding measure on the Latin record charts, owing to the merengue boom and the rise of Latin pop.
Timba
Timba is a Cuban genre of music based on popular Cuban music along with "salsa", American funk/R&B, and the strong influence of Afro-Cuban folkloric music. Before it became the newest Cuban music and dance craze, "timba" was a word with several different uses yet no particular definition, mostly heard within the Afro-Cuban genre of rumba. A "timbero" was a complimentary term for a musician, and "timba" often referred to the collection of drums in a folklore ensemble. Since the 1990s, timba has referred to Cuba's intense and slightly more aggressive music and dance form. As opposed to salsa, whose roots are strictly from son and the Cuban "conjunto" bands of the 1940s and 1950s, timba represents a synthesis of many folkloric (rumba, guaguancó, batá drumming and the sacred songs of santería.
Uruguayan cuisine
Uruguayan cuisine is a fusion of cuisines of several European countries, with a particular emphasis on Mediterranean food from Spain, Italy, Portugal and France. Other possible influences on the cuisine may result from immigration from countries such as Germany and Britain. The food is very similar to Argentine cuisine. The base of the country's diet is meat and animal products, mostly coming from beef but also chicken, lamb, pig and sometimes fish. Uruguayan gastronomy came from immigration, and did not come from the Amerindians, because the new colonies did not trust the natives. The preferred cooking methods for meats and vegetables are still boiling and roasting, but with modernization also came frying (see milanesas and chivitos).
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.
1_Apprentice
Oh yes, can't forget the salsa and cheese. Do you make your own tacos or do you go to a restaurant?