Chiliatole (Mexican Cuisine): The term “chiliatole” can refer to two classes of Mexican foods: – The […]
Culinary glossary
Michmole (Mexican food)
Michmole (Mexican cuisine): Michmole is a fish stew typical of Mexico City, Edoméx and Michoacán. Other names of the dish […]
Uchepo (Mexican food)
Uchepo (Mexican Cuisine): Uchepo, also known locally as Chepo, is a dish from the […]
Corunda (Mexican cuisine)
Corunda (Mexican cuisine): Corunda is a Mexican dish, a kind of tamal, prepared with corn, typical […]
Raw veal chops
Prime ribs of veal: The prime ribs of veal are meaty, endowed with a nice knob of tender meat and slightly […]
Chilpachol (Mexican cuisine)
Chilpachol (Mexican cuisine): Chilpachol (or chilpachole) is a seafood stew, originating from the region of […]
Mixiota (Mexican cuisine)
Mixiote (Mexican cuisine): A mixiote is a traditional barbecued meat dish in central Mexico […]
Tinga (Mexican cuisine)
Tinga (Mexican Cuisine): Chicken Tinga (Spanish: tinga de pollo) is a Mexican dish […]
Chilorio (Mexican cuisine)
Chilorio (Mexican Cuisine): Chilorio is a pork dish from the Mexican state of Sinaloa. The chilorio is usually […]
Burro percheron (Mexican cuisine)
Burro percherón (Mexican cuisine): A burro percherón is a traditional dish from the Mexican state of Sonora, originating in the cities […]
Machaca (Mexican food)
Machaca (Mexican cuisine): Machaca is a traditionally cured meat, usually spiced beef or pork, which is […]
Tortilla sobaquera
Tortilla sobaquera (Mexican cuisine): The tortilla sobaquera is a Mexican wheat flour and water tortilla, also […]
Mole (Mexican cuisine)
Mole (Mexican cuisine): In Mexican cuisine, mole (Spanish word taken from the Náhuatl mulli, “sauce” in […]
Mole negro (Mexican food)
Mole negro (Mexican cuisine): Mole negro (or mole oaxaqueño) is a Mexican culinary specialty, originating from the state of Oaxaca, […]
Maíz con hielo (Filipino cuisine)
Maíz con hielo (Filipino cuisine): Maíz con hielo (literally “corn with ice cream” in Spanish, […]
Three milk cake
Three milk cake: The three milk cake is a cake that would have its origins in medieval Europe. […]
Manchego pisto
Pisto manchego (Spanish cuisine): Pisto manchego (Spanish pisto), also known simply as pisto, is a traditional dish from […]
Pataclet (fish)
Pataclet (fish): The pataclet or sparaillon (scientific name: Diplodus annularis) is a species of saltwater fish […]
Gnudi (Italian cuisine)
Gnudi (Italian cuisine): Gnudi are a traditional Italian dish originating from the provinces of Grosseto and Siena, […]
Injeolmi (Korean cuisine)
Injeolmi (Korean cuisine): Injeolmi (in Korean 인절미, pronounced [in.dʑʌl.mi]) is a variety of Korean tteok (rice cake), made […]
Hawaiian shaved ice (American cuisine)
Hawaiian shaved ice (American cuisine): Hawaiian shaved ice is an American dessert made from ice cream prepared by crushing […]
Grattachecca (Italian cuisine)
Grattachecca (Italian cuisine): Grattachecca is a cold dessert originating from Rome, Italy. Commonly sold at newsstands and […]
O-aew (Thai food)
O-aew (Thai cuisine): O-aew is a shaved ice dessert known as a local specialty of Phuket in Thailand. […]
Namkhaeng sai (Thai food)
Namkhaeng sai (Thai cuisine): Namkhaeng sai (in Thai: น้ำแข็งไส , pronounced [nám.kʰɛ̌ŋ sǎj]) is a dessert version […]
Bingsu (Korean cuisine)
Bingsu (Korean cuisine): Bingsu (Korean: 빙수; Hanja: 氷水), sometimes written as bingsoo, is […]
Tshuah-ping (Taiwanese cuisine)
Tshuah-ping (Taiwanese cuisine): Tshuah-ping is a shaved ice dessert introduced in Taiwan under Japanese rule, then […]
Kakigōri (Japanese cuisine)
Kakigōri (Japanese cuisine): Kakigōri (かき氷) is a Japanese dessert made from shaved ice flavored with […]
Bánh lọt (Vietnamese cuisine)
Bánh lọt (Vietnamese cuisine): Bánh lọt (literally: “sifted cake”) is a noodle dessert […]
Cezerye (Turkish cuisine)
Cezerye (Turkish cuisine): Cezerye is a fine pastry of Turkish origin, made with caramelized carrot, coated with […]
Pestil (Turkish cuisine)
Pestil (Turkish cuisine): Pestil is a Turkish dish, (pestil means dried fruit pulp in Turkish), often […]