Hominy is a food produced from dried maize (corn) kernels that have been treated with an alkali, in a process called nixtamalization. "Lye hominy" is a type of hominy made with lye.
A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaves. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants,
Cornmeal is a meal ground from dried corn (maize). It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be. In Mexico, very finely ground cornmeal is referred to as corn flour. When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater, it is called masa harina, which is used for making arepas, tamales and tortillas. Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania.
Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved or melted chocolate or cocoa powder, heated milk or water, and usually a sweetener. It is often garnished with whipped cream or marshmallows. Hot chocolate made with melted chocolate is sometimes called drinking chocolate, characterized by less sweetness and a thicker consistency.
Masa or masa de maíz is a maize dough that comes from ground nixtamalized corn. It is used for making corn tortillas, gorditas, tamales, pupusas, and many other Latin American dishes. It is dried and powdered into a flour form called masa harina. Masa is reconstituted from masa harina by mixing with water before use in cooking.
Atole, also known as atolli, atol and atol de elote. However, it is also believed to come from Mayan origin. It is a traditional hot corn- and masa-based beverage of Mexican origin. Atole can have different flavors added such as vanilla, cinnamon, and guava. Chocolate atole is known as champurrado or atole. It typically accompanies tamales and is very popular during Day of the Dead and Las Posadas.
Abuelita is a Mexican-style hot chocolate also known as chocolate para mesa owned by the Nestlé company. It was originally invented and commercialized in Mexico in 1939, by Fábrica de Chocolates La Azteca. The name is an affectionate Spanish word for "grandma". Since 1973, Mexican actress Sara García has been the image for the brand, It is now produced and sold in chocolate tablets, syrup, or individual packets of powdered mix.
Colombian cuisine is a compound of the culinary traditions of the six main regions within Colombia. Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. As one of the most biodiverse countries in the world, Colombia has one of the widest variety of available ingredients depending on the region.
Champorado or tsampurado is a sweet chocolate rice porridge in Philippine cuisine.
A molinillo is a traditional turned wood whisk used in Latin America, as well as the Philippines, where it is also called a batirol or batidor. Its use is principally for the preparation of hot beverages such as hot chocolate, atole, cacao, and champurrado. The molinillo is held between the palms and rotated by rubbing the palms together; this rotation creates the froth in the drink. This process is the subject of a popular children's nursery rhyme in Mexico.
Mazamorra is the name for numerous traditional dishes from the Iberian Peninsula and Hispanic America.
Mayordomo or Chocolate Mayordomo is a brand of Mexican chocolate para mesa produced by the company Chocolate Mayordomo De Oaxaca, S. De R.L. De C.V., and based in Oaxaca, Oaxaca, Mexico. The company manufactures mole sauce in addition to table chocolate.
Pozol is the name of both fermented corn dough and the cocoa drink made from it, which has its origins in Pre-Columbian Mesoamerica. The drink is consumed in the south of Mexico in the states of Campeche, Chiapas, and Tabasco. It is a thirst quencher that has also been used to fight diseases. It has also aided indigenous peoples of the Americas as sustenance on long trips across the jungles.
Tsokolate, also spelled chocolate, is a native Filipino thick hot chocolate drink. It is made from tabliya or tablea, tablets of pure ground roasted cacao beans, dissolved in water and milk. Like in Spanish and Mexican versions of hot chocolate, the drink is traditionally made in a tsokolatera and briskly mixed with a wooden baton called the molinillo, causing the drink to be characteristically frothy. Tsokolate is typically sweetened with a bit of muscovado sugar, and has a distinctive grainy texture.
Mesoamerican cuisine – has four main staples: maize, beans, squash and chili. Other plant-based foods used include: amaranth, avocado, cassava, cherimoya, chia, chocolate, guava, nanche, pineapple, sapodilla, sweet potatoes, yucca and zapote.
Popo is a foamy and cold drink typical in the south of the state of Veracruz and some areas of the state of Oaxaca, like the basin of Papaloapan or Istmo. Its main ingredient is cocoa, which is sweetened with sugar or panela, and is mixed with water; also azquiote called cocomeca en Oaxaca is added, and/or chupipi, both foaming agents. Some recipes frequently flavor it with cinnamon and/or anise, and they thicken it with maize dough or rice.
