AVOCADO
The avocado (Persea americana) is a tree native to Mexico, Central
America, and Guam, classified in the flowering plant family Lauraceae.
The word 'avocado' comes from the Spanish word aguacate, which derives
in turn from the Nahuatl
(Aztec) word ahuacatl, meaning 'testicle', because of its shape.
Historically avocados had a long-standing stigma as a sexual stimulant
and were not purchased or consumed by any person wishing to preserve
a chaste image.
Avocado
- Wikipedia
CHAYOTE
The chayote (Sechium edule) is a vegetable pear and indigenous
to Mexico. The largest are covered with think porcupine spines and
considered to be the most tasty. Cook the chayotes by placing them
in boiling water and then cooking them over medium heat for about
an hour.
Chayote
- Wikipedia
Chayote
- Purdue University
CILANTRO
Cilantro is the perfect herb to compliment acidic foods, such as
lime and tomato. Use the leaves fresh or dried.
EPAZOTE
Epazote, Wormseed, Jesuit's Tea, Mexican Tea, or Herba Sancti
Mariæ (Chenopodium ambrosioides) is a herb native to Central
America, South America, and southern Mexico. It is an annual or
short-lived perennial plant, growing to 1.2 meters tall. It is anthelmintic,
that is, it kills intestinal worms.
Epazote
MOLE
Mole is a rich, smooth sauce that can be prepared in hundreds of
ways. It is usually served with chicken and pork dishes. The word
mole comes from the Nahuatl word 'molli,' meaning concoction, stew
or sauce. Mole was first developed in the 1680s at a convent in
Puebla
City.
The most well-known mole sauce in Oaxaca is the black (negro) variety,
which includes spices and chocolate. Beyond the black sauce, there
is red (rojo), yellow (amarillo), deep red (coloradito) and green
(verde). Less well known and usually made to order are rarer varieties,
such as manchamanteles, castillo, estofado and chichilo. Pipián
can be red or green and is made from ground pumpkin seeds.
BUYING MOLE - Many restaurants and
markets sell a concentrated version of mole. Just add chicken broth
and a dash of oil.
NOPAL
Nopal reduces cholesterol.
POZOLE
Pozle is a pork and hominy stew. The dish includes thinly sliced
white cabbage or lettuce. Fresh cilantro and sliced onion, a plate
of sliced radishes, wedges of lime and dried Mexican oregano are
served on the side.
TLACOYO
Corn toritilla in an oval shape and stuffed with
beans. It is usually garnished with cheese, avocado and tomato.
'Tlacoyo' is a variation of the Nahuatl words tlatlaoyo and claclaoyo.
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