Arroz poblano or Mexican green rice a Mexican dish made with rice, in which its green color comes from a chile poblano liquid preparation.
The green liquid is made by blending roasted chile poblano with onion, cilantro, garlic and some water. White rice is fried in oil, then the liquid is added, as well as yellow corn grains, small strips of chile poblano and salt. The rice is simmered until tender.
Mexican cuisine began about 9,000 years ago, when agricultural communities such as the Maya formed, domesticating maize, creating the standard process of maize nixtamalization, and establishing their foodways. Successive waves of other Mesoamerican groups brought with them their own cooking methods. These included the Olmec, Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, and Mazahua.
An enchilada is a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables or combinations. Sauces can also be used to cover enchiladas, including chili-based sauces, such as salsa roja, various moles, or cheese-based sauces, such as chile con queso. Originating in Mexico, enchiladas are a common dish in Mexican cuisine.
The chili pepper, from Nahuatl chīlli, is the fruit of plants from the genus Capsicum which are members of the nightshade family, Solanaceae. Chili peppers are widely used in many cuisines as a spice to add heat to dishes. The substances giving chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids.
Pico de gallo, also called salsa fresca or salsa cruda, is a type of salsa commonly used in Mexican cuisine. It is traditionally made from chopped tomato, onion, Serrano peppers, with salt, cumin, lime juice, and cilantro.
Salsa is the Spanish word for "sauce".
The chile relleno is a dish in Mexican cuisine that originated in the city of Puebla.
New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico, the region is primarily known for its fusion of Pueblo Native American with Hispano Spanish and Mexican cuisine originating in Nuevo México. This cuisine had adaptations and influences throughout its history, including early on from the nearby Apache, Navajo, and throughout New Spain and the Spanish Empire, also from French, Italian, Mediterranean, Portuguese cuisine, and European cafés, furthermore during the American territorial phase from cowboy chuckwagons and Western saloons, additionally after statehood from Route 66 American diners, fast food restaurants, and global cuisine. Even so, New Mexican cuisine developed in fairly isolated circumstances, which has allowed it to maintain its indigenous, Spanish, and Mexican identity, and is therefore not like any other Latin food originating in the contiguous United States.
The pasilla chile or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of species Capsicum annuum. Named for its dark, wrinkled skin, it is a mild to hot, rich-flavored chile. As dried, it is generally 6 to 8 inches long and 1 to 1 1⁄2 inches in diameter.
Chiles en nogada is a Mexican dish of poblano chiles stuffed with picadillo topped with a walnut-based cream sauce, called nogada, and pomegranate seeds, and typically served at room temperature.
The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho ("wide"). Stuffed fresh and roasted it is popular in chiles rellenos poblanos.
Cazuela is the common name given to a variety of dishes, especially from South America. It receives its name from the cazuela - traditionally, often shallow and of unglazed earthenware - in which it is cooked. The ingredients and preparation vary from region to region, but it is usually a mid-thick flavoured stock obtained from cooking several kinds of meats and vegetables mixed together.
Stuffed peppers is a dish common in many cuisines. It consists of hollowed or halved peppers filled with any of a variety of fillings, often including meat, vegetables, cheese, rice, or sauce. The dish is usually assembled by filling the cavities of the peppers and then cooking.
Salpicon is a dish of one or more ingredients diced or minced and bound with a sauce or liquid. There are different versions found in French, Spanish, Central American and the broader Latin American cuisine. A salpicon is sometimes used as stuffing. In contrast to the usual savory versions of other cuisines, in Colombia "salpicon" refers to a sweet and cold beverage.
Mole is a traditional marinade and sauce originally used in Mexican cuisine. In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including black, red / Colorado, yellow, green, almendrado, de olla, huaxmole, guacamole, and pipián. Generally, a mole sauce contains a fruit, chili pepper, nut, and such spices as black pepper, cinnamon, cumin. Outside of Mexico, it typically refers to mole poblano.
Ema datshi is among the most famous dishes in Bhutanese cuisine, recognized as a national dish of Bhutan. It is made from chili peppers and cheese; "ema" means "chili" and "datshi" means "cheese" in the Dzongkha language of Bhutan.
Green rice may refer to:
Mole verde is a type of mole of the cuisine of Mexico.
Pastel azteca is a Mexican dish, known in US as tortilla casserole or tortilla pie. The traditional dish is made by alternating layers of gently fried corn tortillas with layers of salsa de jitomate, chile poblano strips, corn grains, onion strips, sour cream and Oaxaca cheese or Chihuahua cheese. It is common to add a meat ingredient. The pastel azteca is oven-baked. It also encompasses part of the Mexican culture, thus it is one of the most widely recognized dishes in Mexico
Ancho Reyes is a brand of chile liqueur produced in Puebla City, Mexico, based on a 1927 recipe from the same city. The liqueur is made from and named after Puebla's renowned ancho chiles, a dried form of ripe poblano peppers.
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