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|Place of origin||Mexico|
Corunda is a Mexican food, similar to tamales, but wrapped in a long green corn plant leaf, and folded, making a triangular shape or spherical shape. They are typically steamed until golden and eaten with cream and red salsa. Unlike tamales, they do not always have a filling. They are usually made using cornflour, salt, sour cream, and water. Some corundas are filled with salsa on the inside. Commonly sold in 12.
It is a common food in the state of Michoacán.
Mexican cuisine began about 9000 years ago, when agricultural communities such as the Maya formed, domesticating maize, creating the standard process of corn 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.
A taco is a traditional Mexican dish consisting of a small hand-sized corn or wheat tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables, and cheese, allowing great versatility and variety. They are often garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, onion, tomatoes, and chiles. Tacos are a common form of antojitos, or Mexican street food, which have spread around the world.
A tamale is a traditional Mesoamerican dish, probably from modern-day Mexico, made of masa or dough, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating, or be used as a plate, the tamale eaten from within. Tamales can be filled with meats, cheeses, fruits, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.
Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The traditional foods consist of a mix of Native American cuisine from indigenous groups such as the Lenca, Pipil, Xinca, Poqomam, Chʼortiʼ, Alaguilac, Mixe, Mangue, and Cacaopera peoples with influences from european (spanish) cuisine. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood.
A chalupa is a specialty dish of south-central Mexico, including the states of Hidalgo, Puebla, Guerrero, and Oaxaca. Chalupas are made by pressing a thin layer of masa dough around the outside of a small mold, in the process creating a concave container resembling the boat of the same name, and then deep frying the result to produce crisp, shallow corn cups. These are filled with various ingredients such as shredded chicken, pork, chopped onion, chipotle pepper, red salsa, and/or green salsa. They can in many cases resemble tostadas since both are made of a fried or baked masa-based dough.
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 adaptions 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.
Pambazo is a Mexican dish or antojito made with pambazo bread dipped and fried in a red guajillo pepper sauce and filled with papas con chorizo or with papas only.
Most traditional foods in Guatemalan cuisine are based on Maya cuisine, with Spanish influence, and prominently feature corn, chilies and beans as key ingredients. Guatemala is famously home to the Hass avocado and the birthplace of chocolate, as first created by the Mayans.
A sope, also known as picadita is a traditional Mexican dish originating in the central and southern parts of Mexico, where it was sometimes first known as pellizcadas. It is an antojito, which at first sight looks like an unusually thick tortilla with vegetables and meat toppings. The base is made from a circle of fried masa with pinched sides. This is then topped with refried beans and crumbled cheese, lettuce, onions, red or green sauce, and sour cream. Sometimes other ingredients are also added to create different tastes and styles of sopes; they are roughly the size of a fist.
Mexican street food, called antojitos, is prepared by street vendors and at small traditional markets in Mexico. Street foods include tacos, tamales, gorditas, quesadillas, empalmes, tostadas, chalupa, elote, tlayudas, cemita, pambazo, empanada, nachos, chilaquiles, fajita and tortas, as well as fresh fruit, vegetables, beverages and soups such as menudo, pozole and pancita. Most are available in the morning and the evening, as mid-afternoon is the time for the main formal meal of the day.
Bánh tẻ is a variety of small steamed rice cake in Vietnamese cuisine. It is a traditional variety of bánh from the Red River Delta region of northern Vietnam. Bánh tẻ are made of rice flour, wrapped with Lá dong leaves into a long, thin cylindrical shape, and boiled thoroughly.
Parácuaro is a municipality of Michoacán, Mexico. It is a Purépecha word for "place that has sticks for a roof".
Guajolota[waːxoːloːta] also known as a torta de tamal is a form of street food commonly found in Mexico City and within the State of Mexico. It is essentially a sandwich composed of a tamal placed inside a bolillo or telera, which is a rounder version of a bolillo. Vendors are commonly found selling tortas de tamal near offices, markets, schools, and particularly near churches on Sunday mornings. Most vendors sell a variety of tamales stuffed with different ingredients, such as red mole with chicken, salsa verde with pork, cheese and chile poblano "rajas con queso" or "tamal de dulce" which is a sweet flavored tamal to go along with the bolillo.
Lo mai gai, is a classic dim sum dish served during yum cha. The portion size of lo mai gai is generally quite large, so there is a smaller variant created known as jan jyu gai.
Uchepo is a typical dish made of maize and is from the state of Michoacán, Mexico.
Tamale pie is a pie and casserole dish in the cuisine of the Southwestern United States. It is prepared with a cornmeal crust and ingredients typically used in tamales. It has been described as a comfort food. The dish, invented sometime in the early 1900s in the United States, may have originated in Texas, and its first known published recipe dates to 1911.
Binaki or pintos is a type of steamed corn sweet tamales from two regions in the Philippines – Bukidnon and Bogo, Cebu. They are distinctively wrapped in corn husks and are commonly sold as pasalubong and street food in Northern Mindanao and Cebu. It is sometimes anglicized as "steamed corn cakes".
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