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A mixiote is a traditional pit-barbecued meat dish in central Mexico; especially in the Basin of Mexico, in which the meat is cooked inside a wrapper, traditionally in the outer skin of an agave leaf. [1]
It is usually made with mutton or rabbit, but chicken, lamb, and pork are also used. The meat is cubed with the bone and seasoned with pasilla and guajillo chili peppers, cumin, thyme, marjoram, bay leaves, cloves and garlic. Diced nopales are often included with the meat before wrapping.
The ingredients are wrapped in small packages made of xiotl, the tough semi-transparent outer skin of the leaves of the maguey (century plant, agave) which gives it a unique flavor. [2] The difference is that the use of xiotl gives the food a special flavor, which cannot be substituted. [3] In order to protect agave plants from overharvesting and becoming endangered, many states in Mexico have outlawed the stripping of the epidermis. [1]
In the cities, parchment paper or even aluminum foil was also used to wrap the mixiotes, which can be considered a reminiscence of the old French technique of baking "en papillote", or the Italian "al cartoccio" (in the cartridge). Incidentally, this technique is traditional in many culinary cultures: pepes in Indonesia; zongzi in China; dolmades in Eastern Europe and Central Asia, as well as in Central America, where tamales are usually cooked this way, or for the preparation of pamonha in Brazil.
It can also be prepared in an oven.
Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Mexican cuisine ingredients and methods begin with the first agricultural communities such as the Olmec and Maya who domesticated maize, created the standard process of nixtamalization, and established their foodways. Successive waves of other Mesoamerican groups brought with them their cooking methods. These included: the Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, Mazahua, and Nahua. With the Mexica formation of the multi-ethnic Triple Alliance, culinary foodways became infused.
Turkish cuisine is the cuisine of Turkey and the Turkish diaspora. The cuisine took its current form after numerous cultural interactions throughout centuries, descending from earlier stages of Turkish cuisine, Ottoman cuisine and Seljuk cuisine. Turkish cuisine with traditional Turkic elements such as yogurt, ayran, kaymak, exerts and gains influences to and from Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines.
Barbecue or barbeque is a term used with significant regional and national variations to describe various cooking methods that employ live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor and indoor cooking.
Offal, also called variety meats, pluck or organ meats, is the internal organs of a butchered animal. The word does not refer to a particular list of edible organs, and these lists of organs vary with culture and region, but usually exclude skeletal muscle. Offal may also refer to the by-products of milled grains, such as corn or wheat.
Kebab, kabob, kebap, kebob, or kabab (Kashmir) is a variety of roasted meat dishes that originated in the Middle East.
Barbacoa or Asado en Barbacoa in Mexico, refers to the local indigenous variation of the method of cooking in a pit or earth oven. It generally refers to slow-cooking meats or whole sheep, whole cows, whole beef heads, or whole goats in a hole dug in the ground, and covered with agave (maguey) leaves, although the interpretation is loose, and in the present day may refer to meat steamed until tender. This meat is known for its high fat content and strong flavor, often accompanied with onions and cilantro. Because this method of cooking was used throughout different regions by different ethnic groups or tribes in Mexico, each had their own name for it; for the Nahuatl it was called nakakoyonki; for the Mayan it was called píib; for the Otomi it was called thumngö.
Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time.
The following outline is provided as an overview of and topical guide to the preparation of food:
The banana leaf is the leaf of the banana plant, which may produce up to 40 leaves in a growing cycle. The leaves have a wide range of applications because they are large, flexible, waterproof and decorative. They are used for cooking, wrapping, and food-serving in a wide range of cuisines in tropical and subtropical areas. They are used for decorative and symbolic purposes in numerous Hindu and Buddhist ceremonies. In traditional home building in tropical areas, roofs and fences are made with dry banana-leaf thatch. Bananas and palm leaves were historically the primary writing surfaces in many nations of South and Southeast Asia.
Kabsa or makbūs/machbūs is an Arabian mixed rice dish that originates from Saudi Arabia or Yemen. It is commonly regarded as a national dish in all the countries of the Gulf Cooperation Council. It can also be found in regions such as southern Iran and Gaza in Palestine.
En papillote, or al cartoccio in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked en papillote. It is a combination cooking method of baking and steaming. This method of cooking has been popular since the 17th century in France.
Quzi, also spelled as qoozi or ghoozi, is a popular rice-based dish and is considered one of Iraq's national dishes. It is served with very slowly cooked lamb, roasted nuts, and raisins served over rice. The dish was introduced into Turkey by Syrian immigrants. The dish can also be found in some Arab states of the Persian Gulf.
Texas Barbecue refers to methods of preparation for barbecue unique to Texan cuisine. Beef brisket, pork ribs, and sausage are among the most commonly known dishes. The term can also include side dishes that are traditionally served alongside the smoked meats.
Omani cuisine is part of the Khaleeji cuisine and is influenced by Arab, Pakistani cuisine, Iranian, Indian, Asian, Eastern Mediterranean, and African cuisine, reflecting Oman's position as a vast trading empire at the intersection of traditional spice trade routes. Dishes are often based on chicken, fish, and lamb, as well as the staple of rice. Most Omani dishes tend to contain a rich mixture of spices, herbs, and marinades. Omani cuisine differs from other cuisines in the Arabian peninsula, as it is less spicy and seldom served warm.
The maguey flower, in Spanish, flor de maguey, also known locally as gualumbo, hualumbo, quiote or jiote is a typical product of Mexican cuisine, cultivated mainly in the rural areas of the center of the country. Due to its difficult availability, it is considered a delicacy. Maguey flowers are harvested and consumed closed, since once opened (ripened), they have a bitter taste.
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