Mexican cuisine began about 9,000 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.
An enchilada is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including various meats, cheese, beans, potatoes, vegetables or combinations. Originating in Mexico, enchiladas are a popular dish throughout Mexico and the American Southwest.
Carlos Dominguez Cidon was an internationally renowned chef and author from Spain.
Mugaritz is a well-known restaurant in Rentería, Guipúzcoa (Spain), which opened on March 1998 under the management of Chef Andoni Luis Aduriz. It is considered one of the world’s best restaurants since 2006 according to Restaurant Magazine and has been recently been ranked fourth in this toplist.
Simone Ortega Klein, better known simply as Simone Ortega, was a bestselling Spanish culinary author. Born in Barcelona to a family originally from Alsace in France, she published her first and bestselling book 1080 recetas de cocina in 1972. She was married to publisher José Ortega Spottorno, son of famous philosopher José Ortega y Gasset and founder of the Spanish daily newspaper El País, until his death in 2002.
Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame.
Gordon Ramsay: Cookalong Live is a British cooking show starring Gordon Ramsay. Originally conceived as a one-off episode, Channel 4 later commissioned a full series for late 2008. A Christmas special aired on 25 December 2011 and a second on 25 December 2012.
Eva Arguiñano is a Spanish chef and television presenter.
Oaxacan cuisine is a regional cuisine of Mexico, centered on the city of Oaxaca, the capital of the state of the same name located in southern Mexico. Oaxaca is one of Mexico's major gastronomic, historical, and gastro-historical centers whose cuisine is known internationally. Like the rest of Mexican cuisine, Oaxacan food is based on staples such as corn, beans and chile peppers, but there is a great variety of other ingredients and food preparations due to the influence of the state's varied geography and indigenous cultures. Corn and many beans were first cultivated in Oaxaca. Well known features of the cuisine include ingredients such as chocolate, Oaxaca cheese, mezcal and grasshoppers (chapulines) with dishes such as tlayudas, Oaxacan style tamales and seven notable varieties of mole sauce. The cuisine has been praised and promoted by food experts such as Diana Kennedy and Rick Bayless and is part of the state's appeal for tourists.
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.
Leonor Espinosa De La Ossa, also known by her nickname 'Leo', is a Colombian chef whose Bogotá restaurant, Leo Cocina y Cava, featuring a fusion of traditional and modern Colombian cuisine, first brought her to international attention when it opened in 2007. Espinosa appears regularly on Colombian television, and also runs the restaurants Leo Cocina y Cava and Misia.
"In the Kitchen" is a song by R. Kelly.
Alberto Chicote del Olmo, is a cook, chef, restaurateur and famous Spanish TV host known for mixing traditional cuisine with new technologies and be the pioneer of what is known as fusion cuisine in Spain; it consists in applying techniques and foreign products, mainly Asians, to the Spanish kitchen. He makes frequent appearances at conferences in gastronomy, as well as presentations, demonstrations and master classes around the world. As a TV host he has a great success with the Spanish adaptation of the program Kitchen Nightmares titled Pesadilla en la cocina and Top Chef produced by Boomerang TV to Antena 3.
Pesadilla en la cocina is a Spanish food reality television program hosted by chef Alberto Chicote. It airs on laSexta, and is the Spanish adaptation of the Ramsay's Kitchen Nightmares franchise.
Giovanna Huyke-Souffront, known as Giovanna Huyke and "Chef Giovanna", is a Puerto Rican celebrity chef and an international culinary leader often referred to as the “Julia Child of Puerto Rico".
MasterChef is a Spanish competitive reality television cooking show based on the British television cooking game show of the same title. It's a celebrity special spin-off of the series Masterchef Spain, that premiered on La 1 on 10 April 2013. The show is hosted by Eva González. Jordi Cruz, Samantha Vallejo-Nágera and Pepe Rodríguez repeat as the judges of the show. The first season premiered the 6 of November 2016.
Arturo Féliz-Camilo is a Dominican author, chef, academic, and lawyer. He has published about a variety of topics, but is most well known for his cookbooks, usually about Dominican food and its origins, traditions, and culture.
Pedro Subijana Reza is a Spanish chef who runs the restaurant Akelarre in San Sebastián, Spain. In 2006 his restaurant received its third (3) Michelin star from Guía Michelín.
