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sah-lah deh ehss-peh-rah in Visual Studio .NET
sah-lah deh ehss-peh-rah
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Table 2-4 helps you order food in restaurants
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Achiote Achiote preparado
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Small red seed of the annatto tree A Yucatecan-prepared paste made of ground achiote, wheat and corn flour, cumin, cinnamon, salt, onion, garlic, and oregano
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2: Digging Deeper into the Yucat n
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Fruit-flavored water, usually watermelon, cantaloupe, chia seed with lemon, hibiscus flower, rice, or ground melon-seed mixture Typical Mexican supper foods, usually made with masa or tortillas, have a filling or topping such as sausage, cheese, beans, and onions; includes such things as tacos, tostadas, sopes, and garnachas A thick, lightly sweet, hot drink made with finely ground corn and usually flavored with vanilla, pecan, strawberry, pineapple, or chocolate An appetizer Round, thin, deep-fried crispy fritters dipped in sugar Pork deep-cooked (not fried) in lard, and then simmered and served with corn tortillas for tacos Fresh raw seafood marinated in fresh lime juice and garnished with chopped tomatoes, onions, chiles, and sometimes cilantro A vegetable pear or mirliton, a type of spiny squash, boiled and served as an accompaniment to meat dishes Poblano peppers stuffed with a mixture of ground pork and beef, spices, fruits, raisins, and almonds Can be served either warm fried in a light batter or cold, sans batter Either way it is covered in walnut-and-cream sauce Usually poblano peppers stuffed with cheese or spicy ground meat with raisins, rolled in a batter, and fried Tube-shaped, breadlike fritter, dipped in sugar and sometimes filled with cajeta (milk-based caramel) or chocolate Pork wrapped in banana leaves, pit-baked in a pibil sauce of achiote, sour orange, and spices; common in the Yucat n A tortilla dipped in sauce, usually filled with chicken or white cheese, and sometimes topped with mole (enchiladas rojas or de mole), or with tomato sauce and sour cream (enchiladas suizas Swiss enchiladas), or covered in a green sauce (enchiladas verdes), or topped with onions, sour cream, and guacamole (enchiladas potosinas) A lightly pickled sauce used in Yucatecan chicken stew Pinto beans mashed and cooked with lard
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Part I: Introducing Canc n & the Yucat n
Table 2-4 (continued)
A thickish, small circle of fried masa with pinched sides, topped with pork or chicken, onions, and avocado, or sometimes chopped potatoes and tomatoes; typical as a botana in Veracruz and the Yucat n Thick, fried corn tortillas, slit and stuffed with choice of cheese, beans, beef, chicken, with or without lettuce, tomato, and onion garnish Refreshing drink made of ground rice or melon seeds, ground almonds, cinnamon, and lightly sweetened Scrambled eggs with chopped onions, hot green peppers, and tomatoes Sometimes spelled cuitlacoche A mushroom-flavored black fungus that appears on corn in the rainy season; considered a delicacy Ground corn soaked in lime; the basis for tamales, corn tortillas, and soups Rabbit, lamb, or chicken cooked in a mild chile sauce (usually chile ancho or pasilla), and then wrapped like a tamal and steamed It is generally served with tortillas for tacos, with traditional garnishes of pickled onions, hot sauce, chopped cilantro, and lime wedges Sweet bread made around the Days of the Dead (Nov 1 2), in the form of mummies or dolls, or round with bone designs Lightly sweetened bread in many configurations, usually served at breakfast or bought in any bakery Tortillas stuffed with hard-boiled eggs and seeds (pumpkin or sunflower) in a tomato sauce Pit-baked pork or chicken in a sauce of tomato, onion, mild red pepper, cilantro, and vinegar A sauce made with ground pumpkin seeds, nuts, and mild peppers Slices of pork with onion marinated in a tangy, sour-orange sauce and charcoal-broiled; a Yucatecan specialty A drink made of fermented juice of the maguey plant; best in the state of Hidalgo and around Mexico City
Horchata Huevos mexicanos Huitlacoche
Pan de muerto Pan dulce Papadzules Pibil Pipi n Poc chuc Pulque
2: Digging Deeper into the Yucat n
Quesadilla Queso relleno Salsa verde
Corn or flour tortillas stuffed with melted white cheese and lightly fried Literally stuffed cheese, a mild yellow cheese stuffed with minced meat and spices; a Yucatecan specialty An uncooked sauce using the green tomatillo and pur ed with spicy or mild hot peppers, onions, garlic, and cilantro; on tables countrywide A soup made of chopped squash or pumpkin blossoms A tangy soup made with chicken broth and accented with fresh lime; popular in Yucat n A traditional chicken broth based soup, seasoned with chiles, tomatoes, onion, and garlic, served with crispy fried strips of corn tortillas Pronounced soh-peh An antojito similar to a garnacha, except spread with refried beans and topped with crumbled cheese and onions Thin slices of flavored pork roasted on a revolving cylinder dripping with onion slices and juice of fresh pineapple slices Served in small corn tortillas, topped with chopped onion and cilantro Incorrectly called a tamale (tamal singular, tamales plural) A meat or sweet filling rolled with fresh masa, wrapped in a corn husk or banana leaf, and steamed Also seen on menus as tik-n-xic and tikik chik and tikinchik Charbroiled fish brushed with achiote sauce A sandwich, usually on bolillo bread, typically with sliced avocado, onions, tomatoes, with a choice of meat and often cheese Pronounced shtah-behn-toon A Yucatecan liquor made of fermented honey and flavored with anise It comes seco (dry) or crema (sweet)