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Mexican Food

Traditional Mexican dishes include quesadillas and enchiladas. Aztec and Mayan influences are prevalent in the entrees of Mexico.

710 Questions

How much do Costa Rican Tamales cost?

The cost of Costa Rican tamales can vary based on factors such as location, ingredients, and vendor. On average, you can expect to pay between 1,000 to 3,000 Costa Rican colones (approximately $1.50 to $5.00 USD) for a single tamale. Prices may be higher at restaurants or during festive seasons when tamales are more popular.

Are there any Chimichanga restaurants in Spain?

Yes, there are Chimichanga restaurants in Spain, particularly in major cities like Madrid and Barcelona. Chimichanga, a casual dining chain offering Mexican-inspired dishes, has locations in these areas. Additionally, many other Mexican restaurants in Spain may serve chimichangas as part of their menu.

How many avocados to make 1 gallon of guacamole?

To make 1 gallon of guacamole, you'll typically need about 20 to 30 avocados, depending on their size and ripeness. A medium avocado generally yields around 1 to 1.5 cups of mashed avocado. Considering that 1 gallon equals 16 cups, you'll need a sufficient quantity to reach that volume while also accounting for other ingredients like lime juice, salt, and spices.

What are Mexican chicharrones and what do they have on them?

Mexican chicharrones are crispy fried pork rinds, made from the skin of the pig, often seasoned with spices for added flavor. They are typically enjoyed as a snack or appetizer and can be served plain or topped with various toppings such as salsa, guacamole, or lime juice. In some regions, they may also be accompanied by chopped onions, cilantro, or served in a taco. Chicharrones are a popular component in Mexican cuisine, appreciated for their crunchy texture and savory taste.

What happens if you eat expired taco shells?

Eating expired taco shells is generally not harmful if they are only slightly past their expiration date and have been stored properly. However, they may lose their flavor, texture, and crunchiness. If the shells show signs of mold, an off smell, or other spoilage, it’s best to avoid consuming them. Always use your senses to evaluate food safety before eating.

What American food is are similar to tamales?

One American food similar to tamales is the cornmeal-based dish known as "cornbread," particularly when served in a wrapped or baked form. Another comparable dish is "pigs in a blanket," where sausages are wrapped in dough, resembling the way tamales are filled and wrapped in masa and corn husks. Additionally, "stuffed peppers" share similarities in that they involve a filling wrapped in an edible outer layer. Each of these dishes showcases the concept of encasing a filling within a starch, much like tamales do.

What is healthier Chinese or Mexican food?

Both Chinese and Mexican cuisines can be healthy depending on the choices made. Chinese food often includes a variety of vegetables, lean proteins, and steamed dishes, making it a good option for those looking for healthier choices. Mexican food can also be healthy with options like grilled proteins, beans, and vegetables, but it can also be high in calories and saturated fats with dishes like fried tacos and cheese-heavy dishes. Ultimately, the healthiness of either cuisine depends on the specific dishes chosen and how they are prepared.

Where did the phrase holy guacamole come from?

The phrase "holy guacamole" likely originated as a playful variation of the exclamation "holy moly," which is used to express surprise or astonishment. The addition of "guacamole" may have been a humorous twist on the original phrase, possibly due to the popularity of guacamole as a tasty and beloved food item. Over time, "holy guacamole" has become a commonly used expression in colloquial language to convey a sense of amazement or disbelief.

How many WW points in one Tamale?

Oh, dude, you're really worried about those WW points, huh? Well, technically, it depends on the ingredients and serving size of the tamale, but on average, a typical tamale could be around 7-10 WW points. But hey, who's counting, right? Enjoy your tamale guilt-free... or not.

How do you make Serrano Chile plants produce hotter fruit?

To answer the gardening question, most chile growers I know say that the conditions in the field do affect the heat level in some chiles. They believe that stress causes the plant to produce more or stronger concentrates of capsaisin. They may purposefully withhold water, as if in drought conditions, during the latter stages of fruit development. Growing in the hotter and sunnier places with full sun are best; avoid over watering.

I'm providing a link in the related links section to one of the best chile information sites I've found that includes correct information, and pictures of all varieties (all - probably that is close to a literal statement). It is the most chile information in one place that I have found. Look at the bottom of the blue navigation panel on the left of the page when you land from the link below for their "links" section (you'll land on his section about growing). It is Graeme Caselton's page in the UK. Hopefully you will find more on growing your Serranos to be hotter there. If not there, the site has many links to more chilehead pages and each page will likely have a resident chilehead. If you don't find the information you need, write to them and see if they have, or know who has, good information for your growing climate or on your subject.

Chileheads love to talk chiles, so I bet it won't be hard to find a kindred spirit with much helpful information. The small hot sauce producers also usually are in it because they love "El Grande" (one Chilehead name for the chile pepper) and will also typically be able and willing to provide information and advice, once you develop rapport, or may refer you to someone else. Try Mild to Wild, I'll also link there, very good sauces, too.

As an alternative, the links section also provides a link to the US webpage of the Chile Pepper Institute in Las Cruces, New Mexico at the New Mexico State University. The Institute was founded in 1993 by Paul W. Bosland, a well known expert on all things chiles, and leader in the research about this fruit. They have much growing information there at the website.

My personal advice, since I am a "fire eater"/Chilehead and love the heat, is to throw away the Serranos. Simple. You may be ready to graduate to a hotter, and potentially better-flavored, chile. There are so many other varieties in so many different flavors and heat levels, that you may want to grow something else. Ideas for types for your heat level and flavor preferences are at the mentioned websites in the links. (Seeds are also available both places).

I love Scotch Bonnets, no problem with getting enough heat (usually) with them, and Habaneros - both have a wonderful fruity flavor. For Mexican food flavors one of the chiles I prefer is the piquin and they are hot! AKA Penguin, or Bird peppers, little devils - or diablito (this translates to little devil, which is also the name of a shaved ice and chile treat from Mexico).

The other chile that I like in Mexican dishes is the Chile de Arbol, AKA Bird's Beak chile in Mexico (also HOT if you aren't "conditioned").

As an alternative:

Perhaps it's not in the growing but in the preparing. If you want them hot, include the seeds and white membrane inside. For NOT so hot, remove the seeds and membrane.

The seeds are not the hot part, but they get a bum rap as the culprit, they do not produce the heat or contain the heat. It is guilt by association, since the heat (capsaicin) is in the fleshy membranes inside the chiles where the seeds attach and can get covered by the oils containing the capsaicin. Avoid the membranes if you want to lower the heat of a given chile.

Don't test the heat in chiles by nibbling the chile's tip, you may not realize the full heat by testing the tip, as it has the lowest heat level in a chile. The most heat is near the stem where more membranes are concentrated. Take a test from higher on the chile to get the best idea of heat, somewhere around the upper middle.

In An Emergency:

When you bite off more than you can chew, try eating bites of a banana, it kills the heat instantly. See more about that in the related questions.

Is guacamole related in any way to global warming?

Guacamole itself is not directly related to global warming. However, issues related to intensive avocado cultivation, such as deforestation, water stress, and habitat destruction, could contribute to environmental problems like deforestation and climate change. Sustainable agricultural practices can help mitigate these impacts.

Is honey soy sauce guacamole a heterogeneous or a homogeneous?

In the comb, the bees actually take a lot of trouble to only store one type of flower honey in a cell. (And similarly with the pollen. )

So it is a homogeneous material, for one cannot easily separate the various components into their separate parts.

What is the biggest taco ever made?

The largest taco ever made was created in Mexicali, Mexico in 2003. It weighed over 1,500 pounds and measured 35.9 feet in length. It was made with traditional taco ingredients such as tortillas, meat, cheese, lettuce, and salsa.

Why is salsa so good to eat?

Salsa is enjoyable to eat due to its vibrant mix of flavors and textures. The combination of tomatoes, onions, peppers, cilantro, and lime creates a harmonious balance of sweetness, tanginess, and heat, making it a versatile and appetizing condiment for various dishes.

What are Mexican tamales filled with?

the short answer is masa (fresh corn paste), lard, water, and salt. That constitutes the "breading." it is then spread on corn husks, filled with pretty much whatever, folded, tied, and steamed. there is, of course, much more work involved for truly delectable tamales.

Tacos al pastor - pork dish topped whit what?

DICED PINEAPPLE CHOPPED CILANTRO CHOPPED ONION GUACAMOLE SALSA SPRINKLED SALT (optional)

Common Mexican delicacies?

For breakfast, Mexicans eat Cinnamon Toast Crunch cereal, a chocolate chip granola bar, and a glass of milk. For lunch, they eat grilled cheese sandwiches or PB J sandwiches. And for dinner, they go to CiCi's Pizza Buffet and eat all they can..sometimes California Pizza Kitchen too. In between meals, they have a lot of junk food like Airheads, Nerds, Reese's Peanut butter Cups, M&Ms, Krispy Kreme donuts and lots of chocolate ice cream. Yes, the Mexican life is awesomely.

This was written by a 10th grader suffering the wrath of her Spanish homework :)

Can you put a hard taco shell throe a stick?

Yes! I few years back I asked this exact question and stumbled upon a video of someone doing it. The trick is to wet the spot you want the stick to go through, but make sure it’s a little soggy and stick the stick through! :)

What is the color of guacamole?

There are different-colored guavas in different parts of the world. In South Africa, the fruit of the guava is dusky-pink; in Israel, the guavas are a pale yellow.

How do you substitute enchilada sauce with taco seasoning?

Homemade taco seasoning tastes way better than store bought taco seasoning.

Ingredients:

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

Sift together in a small bowl, and wella! You have taco seasoning!

Should you have Chinese or Mexican food?

Mexican because it comes from the country of Mexico. Hispanic refers to Mexico, Spain, Central America, and South America.

How much salsa is needed for 150 tacos?

This is a tough question to answer because it is dependent on the people you have to provide tacos for. Assuming that each person will have about three tacos, between 10 and 16 average sized jars of salsa

What is 'kitchen' in Spanish?

The word food in some of the world's major languages is translated as follows:

Hindi: KHANA

Spanish: COMIDA or ALIMENTO

French: ALIMENT

Portuguese: ALIMENTO

Italian: MANGIARE

Japanese: TABEMONO

Arabic: TA'AAM or AKL

Chinese (Mandarin): FAN (Which also means rice, or meal)

Indonesian: MAKANAN

Russian: PITANYE

Bengali: KHADYA

Swahili: CHAKULA