Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Its 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.
Calamansi, also known as calamondin, Philippine lime, or Philippine lemon, is a citrus hybrid cultivated predominantly in the Philippines. It is native to the Philippines, parts of Indonesia, Malaysia, and Brunei, as well as parts of southern China and Taiwan.
Eau de Cologne or simply cologne is a perfume originating from Cologne, Germany. Originally mixed by Johann Maria Farina in 1709, it has since come to be a generic term for scented formulations in typical concentration of 2–5% and also more depending upon its type of essential oils or a blend of extracts, alcohol, and water. In a base of dilute ethanol (70–90%), eau de cologne contains a mixture of citrus oils, including oils of lemon, orange, tangerine, clementine, bergamot, lime, grapefruit, blood orange, bitter orange, and neroli. It can also contain oils of lavender, rosemary, thyme, oregano, petitgrain, jasmine, olive, oleaster, and tobacco.
Perfume is a mixture of fragrant essential oils or aroma compounds (fragrances), fixatives and solvents, usually in liquid form, used to give the human body, animals, food, objects, and living-spaces an agreeable scent. Perfumes can be defined as substances that emit and diffuse a pleasant and fragrant odor. They consist of manmade mixtures of aromatic chemicals and essential oils. The 1939 Nobel Laureate for Chemistry, Leopold Ružička stated in 1945 that "right from the earliest days of scientific chemistry up to the present time, perfumes have substantially contributed to the development of organic chemistry as regards methods, systematic classification, and theory."
Bitter orange, sour orange, Seville orange, bigarade orange, or marmalade orange is in a narrow sense the citrus tree Citrus × aurantium and its fruit. It is native to Southeast Asia and has been spread by humans to many parts of the world. It is probably a cross between the pomelo, Citrus maxima, and the mandarin orange, Citrus reticulata.
Turrón, torró or torrone is a Mediterranean nougat confection, typically made of honey, sugar, and egg white, with toasted almonds or other nuts, and usually shaped either into a rectangular tablet or a round cake. Turrón is usually eaten as a dessert food around Christmas in Spain and Italy.
Yuzu is a citrus fruit and plant in the family Rutaceae of East Asian origin. Yuzu has been cultivated mainly in East Asia, though it has also recently been grown in New Zealand, Australia, Spain, Italy, and France.
The Seaboard Air Line Railroad, which styled itself as "The Route of Courteous Service", was an American railroad that existed from April 14, 1900, until July 1, 1967, when it merged with the Atlantic Coast Line Railroad, its longtime rival, to form the Seaboard Coast Line Railroad. Predecessor railroads dated from the 1830s and reorganized extensively to rebuild after the American Civil War. The company was headquartered in Norfolk, Virginia, until 1958, when its main offices were relocated to Richmond, Virginia. The Seaboard Air Line Railway Building in Norfolk's historic Freemason District still stands and has been converted into apartments.
Neroli oil is an essential oil produced from the blossom of the bitter orange tree. Its scent is sweet, honeyed and somewhat metallic with green and spicy facets. Orange blossom is also extracted from the same blossom and both extracts are extensively used in perfumery. Orange blossom can be described as smelling sweeter, warmer and more floral than neroli. The difference between how neroli and orange blossom smell and why they are referred to with different names, is a result of the process of extraction that is used to obtain the oil from the blooms. Neroli is extracted by steam distillation and orange blossom is extracted via a process of enfleurage or solvent extraction.
A buñuelo (Spanish:[buˈɲwelo], alternatively called boñuelo, bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo, is a fried dough fritter found in Spain, Latin America, and other regions with a historical connection to Spaniards, including Southwest Europe, the Balkans, Anatolia, and other parts of Asia and North Africa. Buñuelos are traditionally prepared at Christmas. It will usually have a filling or a topping. In Mexican cuisine, it is often served with a syrup made with piloncillo.
Fragrance extraction refers to the separation process of aromatic compounds from raw materials, using methods such as distillation, solvent extraction, expression, sieving, or enfleurage. The results of the extracts are either essential oils, absolutes, concretes, or butters, depending on the amount of waxes in the extracted product.
The Orange Blossom Special was a deluxe passenger train on the Seaboard Air Line Railroad connecting railroads between New York City and Miami in the United States. It ran during the winter season only.
Orange flower water, or orange blossom water, is a clear aromatic by-product of the distillation of fresh bitter-orange blossoms for their essential oil.
Eau de toilette is a lightly scented perfume. It is also referred to as aromatic waters and has a high alcohol content. It is usually applied directly to the skin after bathing or shaving. It is traditionally composed of alcohol and various volatile oils. Traditionally these products were named after a principal ingredient; some being geranium water, lavender water, lilac water, violet water, spirit of myrcia and 'eau de Bretfeld'. Because of this, eau de toilette was sometimes referred to as "toilet water".
"Orange Blossom Special" is a fiddle tune about the luxury passenger train of the same name. The song was written by Ervin T. Rouse (1917–1981) in 1938 and was first recorded by Rouse and his brother Gordon in 1939. Often called simply "The Special" or "OBS", the song is commonly referred to as "the fiddle player's national anthem".
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punics-Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs.
Citrus × sinensis, a hybrid between pomelo and mandarin, also known as the sweet oranges, is a commonly cultivated species of orange that includes Valencia oranges, blood oranges and navel oranges.
The Inland Lakes Railway, later known as Florida Rail Adventures, was a tourist railroad located in the northwestern portion of Central Florida. The railway operated several excursion trains ranging from a five course dinner train to sightseeing excursions throughout Lake and Orange Counties. The company operated through a lease agreement with the Florida Central Railroad, the owner of the tracks. Trains operated between the towns of Mount Dora, Tavares, Eustis, Lake Jem, and Orlando.
The Tavares, Eustis & Gulf Railroad (TE&G), advertised as the Orange Blossom Cannonball, was a tourist railroad company operating excursion trains on historic track owned by the Florida Central Railroad, from October 2011 to late March 2017. It had stops in three cities in the northern portion of Central Florida. The TE&G was a subsidiary of the Reader Railroad, based in Arkansas.
Mouna or Mona, also known as Lamona or Khobz soltani is an Algerian orange scented brioche that is indigenous to the city of Oran. It has a sweet taste enriched with oil and eggs and often contains anise, sesame, orange or other citrus. The Pieds noirs, who introduced it into France in the 1960s, tend to eat it at Easter.
