Green spaghetti, also called espaghetti verde or espagueti verde, is a pasta, poblano chili, and crema dish in Mexican cuisine and the cuisine of Texas's Rio Grande Valley.
Green spaghetti, also called espaghetti verde or espagueti verde, is a pasta, poblano chili, and crema dish in Mexican cuisine and the cuisine of Texas's Rio Grande Valley.
Priya Krishna, writing in The New York Times, likened the dish to "fettuccine Alfredo with a huge, verdant personality". [1]
The dish consists of spaghetti served in a roasted poblano cream sauce. The sauce is typically made from roasted poblanos and onions pureed in a blender with crema. Additional ingredients may include parsley, cilantro, and garlic. Chopped herbs and crumbled cotija are commonly used for garnish. [2] [3] [4] [5]
It is considered a celebration dish and is commonly served at weddings, parties, holidays, birthdays, baptisms, and other events both in Mexico and in Texas's Rio Grande Valley. [2] [3] [4] [5] [6]
It is little known outside of Mexico and Texas's Rio Grande Valley. [2] [3] [4] [5] [7] According to Texas Monthly 's taco editor Jose Ralat, writing about Barbs B Q's version in 2022, the dish previously had "never migrated to restaurants". [6] In 2022 Ralat wrote that the restaurant's version "might be the single best dish I ate all year". [6] Eater called it a "Rio Grande Valley classic". [8]
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 sauces for Mexican salsas and Italian 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 stewed, without the need for thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces.
An enchilada is a Mexican dish consisting of 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. Enchilada sauces include chili-based sauces, such as salsa roja, various moles, tomatillo-based sauces, such as salsa verde, or cheese-based sauces, such as chile con queso.
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences.
Chili con carne or carne con chile is a spicy stew of Mexican origin containing chili peppers, meat, tomatoes, and often pinto beans or kidney beans. Other seasonings may include garlic, onions, and cumin.
Salsa encompasses a variety of sauces used as condiments for tacos and other Mexican and Mexican-American foods, and as dips for tortilla chips. They may be raw or cooked, and are generally served at room temperature.
The Lower Rio Grande Valley, commonly known as the Rio Grande Valley or locally as the Valley or RGV, is a region spanning the border of Texas and Mexico located in a floodplain of the Rio Grande near its mouth. The region includes the southernmost tip of South Texas and a portion of northern Tamaulipas, Mexico. It consists of the Brownsville, Harlingen, Weslaco, Donna, Pharr, McAllen, Edinburg, Mission, San Juan, and Rio Grande City metropolitan areas in the United States and the Matamoros, Río Bravo, and Reynosa metropolitan areas in Mexico. The area is generally bilingual in English and Spanish, with a fair amount of Spanglish due to the region's diverse history and transborder agglomerations. It is home to some of the poorest cities in the nation, as well as many unincorporated, persistent poverty communities called colonias. A large seasonal influx occurs of "winter Texans" — people who come down from the north for the winter and then return north before summer arrives.
Churrasco is the Portuguese and Spanish name for grilled beef prominent in South American and Iberian cuisines, and in particular in Bolivia, Brazil, Uruguay, and Argentina. The term is also used in other Spanish- and Portuguese-speaking countries for a variety of different meat products.
The cuisine of the Southwestern United States is food styled after the rustic cooking of the Southwestern United States. It comprises a fusion of recipes for things that might have been eaten by Spanish colonial settlers, cowboys, Mountain men, Native Americans, and Mexicans throughout the post-Columbian era; there is, however, a great diversity in this kind of cuisine throughout the Southwestern states.
Cashew chicken is a Chinese-American dish that combines chicken with cashew nuts and either a light brown garlic sauce or a thick sauce made from chicken stock, soy sauce and oyster sauce.
New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico. It is known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican culinary traditions, rooted in the historical region of Nuevo México. This Southwestern culinary style extends it influence beyond the current boundaries of New Mexico, and is found throughout the old territories of Nuevo México and the New Mexico Territory, today the state of Arizona, parts of Texas, and the southern portions of Colorado, Utah, and Nevada.
Rajas con crema is the name given to a Mexican dish consisting of sliced poblano pepper with cream. It is very popular in Mexico, particularly in the central and southern parts of the country. It is one of the dishes most commonly served during taquizas, together with tinga, mole, chicharrón, and papas con chorizo. Preparation of the dish involves roasting, peeling and slicing the peppers, sauteing them together with sliced onions, and simmering the mixture with cream. Sometimes chicken broth is added for flavor.
Honduran cuisine is a fusion of Mesoamerican, Spanish, Caribbean and African cuisines. There are also dishes from the Garifuna people. Coconut and coconut milk are featured in both sweet and savory dishes. Regional specialties include sopa de caracol, fried fish, tamales, carne asada and baleadas. Other popular dishes include meat roasted with chismol and carne asada, chicken with rice and corn, and fried fish with pickled onions and jalapeños. In the coastal areas and the Bay Islands, seafood and some meats are prepared in many ways, including with coconut milk. Among the soups the Hondurans enjoy are bean soup, mondongo soup, seafood soups and beef soups. Generally all of these soups are mixed with plantains, yuca, and cabbage, and served with corn tortillas.
Mole, meaning 'sauce', is a traditional sauce and marinade originally used in Mexican cuisine. In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito, mole chichilo, mole colorado or coloradito, mole manchamantel or manchamanteles, mole negro, mole rojo, mole verde, mole poblano, mole almendrado, mole michoacano, mole prieto, mole ranchero, mole tamaulipeco, mole xiqueno, pipián, mole rosa, mole blanco, mole estofado, tezmole, clemole, mole de olla, chimole, guacamole and huaxmole.
Bolognese sauce, known in Italian as ragù alla bolognese or ragù bolognese, is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.
Filipino spaghetti is a Filipino adaptation of Italian spaghetti with Bolognese sauce. It has a distinctively sweet sauce, usually made from tomato sauce sweetened with brown sugar, banana ketchup, or condensed milk. It is typically topped with sliced hot dogs or smoked longganisa sausages, giniling, and grated cheese. It is regarded as a comfort food in Philippine cuisine. It is typically served on almost any special occasion, especially on children's birthdays.
Baby Doll Pizza is a pizzeria in Portland, Oregon.
Barbs B Q is a restaurant in Lockhart, Texas, United States. It has garnered a positive reception.
Chuck Charnichart is an American restaurateur and pitmaster.
| Soups and stews |   | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Rice and pasta dishes | |||||||||||
| Bean dishes | |||||||||||
| Egg dishes | |||||||||||
| Vegetable dishes | |||||||||||
| Meat dishes |
| ||||||||||
| Other protein dishes | |||||||||||
| Cheese dishes | |||||||||||
| Antojitos |
| ||||||||||
| Sauces and condiments | |||||||||||
| Desserts and sweets | |||||||||||
| Salads | |||||||||||
| Breads | |||||||||||
| Beverages | |||||||||||
| Variants |
| ||||||||||
