Tomato sauce can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for Mexican salsas or sauces for pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when they are cooked. All of these qualities make them ideal for simple and appealing sauces.
An enchilada is a corn tortilla rolled around a filling and covered with a savory sauce. Originally from Mexican cuisine, enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. Enchilada sauces include chili-based sauces, such as salsa roja, various moles, or cheese-based sauces, such as chile con queso.
Ceviche, also cebiche, seviche, or sebiche is a South American seafood dish that originated in Peru, typically made from fresh raw fish cured in fresh citrus juices, most commonly lemon or lime, and spiced with ají, chili peppers or other seasonings, including chopped onions, salt, and coriander.
Gravy is a sauce, often made from the juices of meats that run naturally during cooking and often thickened with wheat flour or corn starch for added texture. The gravy may be further coloured and flavored with gravy salt or gravy browning or ready-made cubes and powders can be used as a substitute for natural meat or vegetable extracts. Canned and instant gravies are also available. Gravy is commonly served with roasts, meatloaf, rice, noodles and mashed potatoes.
Salsa criolla is a type of salad or relish found in Latin American cuisine, composed of finely chopped sliced onions, vinegar, tomatoes, garlic, chili peppers, bell peppers olive oil, salt, pepper and fresh herbs like parsley or cilantro. Salsa criolla is often associated with Peruvian cuisine, but also found in Cuban, Puerto Rican, Nicaraguan, Uruguayan, and Argentinian cuisine.
Chili con carne, meaning "chili with meat", is a spicy stew containing chili peppers, meat, tomatoes and kidney beans. Other seasonings may include garlic, onions, and cumin. The dish originated in northern Mexico or southern Texas.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia and Malaysia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.
Adobo or adobar is the immersion of raw food in a stock composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de vinha d'alhos. The practice, native to Iberia, was widely adopted in Latin America, as well as Spanish and Portuguese colonies in Africa and Asia.
The generic term for condiments in the Filipino cuisine is sawsawan. Unlike sauces in other Southeast Asian regions, most sawsawan are not prepared beforehand, but are assembled on the table according to the preferences of the diner.
Picadillo is a traditional dish in many Latin American countries and the Philippines. It is made with ground meat, tomatoes, and also raisins, olives, and other ingredients that vary by region. It is often served with rice or used as a filling in dishes such as tacos, savory pastries or croquettes. The name comes from the Spanish word picar, meaning "to mince".
White cut chicken or white sliced chicken is a type of siu mei. Unlike most other meats in the siu mei category, this particular dish is not roasted. The dish is common to the cultures of Southern China, including Guangdong, Fujian and Hong Kong.
Javanese cuisine is the cuisine of Javanese people, a major ethnic group in Indonesia, more precisely the province of Central Java, Yogyakarta and East Java.
Libyan cuisine derives much from the traditions of Mediterranean, North African, and Berber cuisines. One of the most popular Libyan dishes is bazin, an unleavened bread prepared with barley, water and salt. Bazin is prepared by boiling barley flour in water and then beating it to create a dough using a magraf, which is a unique stick designed for this purpose. Pork consumption is forbidden, in accordance with Sharia, the religious laws of Islam.
The cuisine of Chiapas is a style of cooking centered on the Mexican state of the same name. Like the cuisine of rest of the country, it is based on corn with a mix of indigenous and European influences. It distinguishes itself by retaining most of its indigenous heritage, including the use of the chipilín herb in tamales and soups, used nowhere else in Mexico. However, while it does use some chili peppers, including the very hot simojovel, it does not use it as much as other Mexican regional cuisines, preferring slightly sweet seasoning to its main dishes. Large regions of the state are suitable for grazing and the cuisine reflects this with meat, especially beef and the production of cheese. The most important dish is the tamal, with many varieties created through the state as well as dishes such as chanfaina, similar to menudo and sopa de pan. Although it has been promoted by the state of Chiapas for tourism purposes as well as some chefs, it is not as well known as other Mexican cuisine, such as that of neighboring Oaxaca.
Cuerito is pig skin from Mexican cuisine, Venezuelan cuisine and Spanish cuisine. Cuero is the Spanish-language word for leather or hide, so cueritos means "little leathers". They are usually pickled in vinegar and can be made with a spicy sauce. The vinegar can be seasoned with pineapple, dulce macho (piloncillo), cloves, peppercorns, chile de árbol and oregano. There are also family recipes.
Gambian cuisine is part of West African cuisine and includes the culinary practices and traditions of the nation of The Gambia. Common ingredients include fish, rice, peanuts, tomato, black-eyed peas, lemon, cassava, cabbage, salt, pepper, onion, chili, and various herbs. Oysters are also a popular food from the River Gambia, and are harvested by women.
Clemole or tlemole is a traditional dish in Mexican cuisine. It is a soup where meat, vegetables and strong flavor elements are combined. When beef or poultry meat is fried and boiled in a stock pot, then green beans, corn chunks and zucchini pieces are added. Chili peppers are roasted, soaked in hot water and ground on a metate with a little garlic, cloves and black pepper. This is fried in oil or lard with a few onion slices, making a sauce that is added to the broth, which should not be too thick.
Mie bakso is an Indonesian noodle soup dish consists of bakso meatballs served with yellow noodles and rice vermicelli. This dish well known in Chinese Indonesian, Javanese and Malay cuisine. Mie bakso is almost identical with soto mie, only this dish has meatball instead of slices of chicken meat.
