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Chicken Tinga (Spanish : tinga de pollo) is a Mexican dish made with shredded chicken in a sauce made from tomatoes, chipotle chilis in adobo, and sliced onions. It is often served on a tostada and accompanied by a layer of refried beans. It can be topped with avocado slices, crumbled cheese, Mexican crema, and salsa.
Although tinga is consumed throughout central and southern Mexico today, it is presumed to have a Pueblan origin.In recent years this cuisine has been expanding across the borders and can be found in most Mexican restaurants. Determining the exact place "tinga" originated is difficult due to the lack of sufficient records and information about the dish.
In his Dictionary of Mexicanisms (1895), Francisco J. Santamaría defines "tinga" as a colloquial term to refer to something "vulgar" or "disorderly",though he does not give the etymology of the word.
A taco is a traditional Mexican food consisting of a small hand-sized corn- or wheat-based 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, beans, vegetables, and cheese, allowing for 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.
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.
A fajita, in Tex-Mex cuisine, is any stripped grilled meat, optionally served with stripped peppers and onions usually served on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish. Popular alternatives to skirt steak include chicken and other cuts of beef, as well as vegetables instead of meat. In restaurants, the meat is usually cooked with onions and bell peppers. Popular condiments include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, shredded cheese, refried beans, and diced tomatoes. "Arrachera", another term for skirt steak, is also applied to a northern Mexican variant of the dish.
Nachos are a Mexican culinary dish consisting of tortilla chips or totopos covered with cheese or cheese sauce, as well as a variety of other toppings and garnishes, often including meats, vegetables, and condiments such as salsa, guacamole, or sour cream. At its most basic form, nachos may consist of merely chips covered with cheese, and served as an appetizer or snack, while other versions are substantial enough as a main course. The dish was created by, and named after, Ignacio Anaya, who created them in 1941 for customers at the Victory Club restaurant in Piedras Negras, Coahuila.
A quesadilla is a Mexican dish consisting of a tortilla that is filled primarily with cheese, and sometimes meats, spices, and other fillings, and then cooked on a griddle or stove. Traditionally, a corn tortilla is used, but it can also be made with a flour tortilla.
Pozole is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat, and can be seasoned and garnished with shredded lettuce or cabbage, chilli peppers, onion, garlic, radishes, avocado, salsa or limes. Known in Mesoamerica since the pre-Columbian era, today the stew is common across Mexico and neighboring countries, and is served both as a day-to-day meal and as a festive dish.
Cachapa is a traditional dish made from maize flour from Venezuela. Like arepas, they are popular at roadside stands. They can be made like pancakes of fresh corn dough, or wrapped in dry corn leaves and boiled. The most common varieties are made with fresh ground corn mixed into a thick batter and cooked on a budare, like pancakes; the cachapa is slightly thicker and lumpier because of the pieces from corn kernels.
Filipino cuisine is composed of the cuisines of more than a hundred distinct ethnolinguistic groups found throughout the Philippine archipelago. A majority of mainstream Filipino dishes that compose Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano, Pangasinan, Kapampangan, Tagalog, Bicolano, Visayan, Chavacano and Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous base shared with maritime Southeast Asia with varied influences from Chinese, Spanish and American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago and adapted using indigenous ingredients to meet local preferences.
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 cuisine with Hispano Spanish and Mexican cuisine originating in Nuevo México.
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.
Rice and beans, or beans and rice, is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and many calories, and both foods are widely available. The beans are usually seasoned, while the rice may be plain or seasoned. The two components may be mixed together, separated on the plate, or served separately.
Pambazo is a Mexican dish or antojito made with pambazo bread dipped and fried in a red guajillo pepper sauce. It is traditionally filled with papas con chorizo or with papas only but there are different varieties.
A chicken sandwich is a sandwich that typically consists of boneless, skinless chicken breast or thigh served between slices of bread, on a bun, or on a roll. Variations on the "chicken sandwich" include the chicken burger, chicken on a bun, chickwich, hot chicken, or chicken salad sandwich.
Caldo de pollo is a common Latin American soup that consists of chicken and vegetables.
Entomatadas are a typical Mexican dish made of a folded corn tortilla which has first been fried in oil and then bathed in a tomato sauce made from tomatoes, garlic, onion, oregano, chile serrano (optional) and salt. The recipes for the tomato sauce vary by cook. The tortilla can be filled with a number of different ingredients, however the most common are chicken, beef, cheese or beans. The chicken and beef have most often been pressure cooked so that the meat is tender and can be pulled apart with the fingers. More tomato sauce is poured on top of the filled tortillas and the dish is garnished with sour cream, shredded cheese and slices of white onion.
Esquites also known as elote en vaso or just simply elote in Southwestern USA is a Mexican snack or antojito. One can find them at local markets, and street vendors selling corn. The word esquites comes from the Nahuatl word ízquitl, which means "toasted corn".
Tostones are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine. Most commonly known as tostones in Puerto Rico, Nicaragua, Cuba, Florida, Honduras and Venezuela, they are also known as tachinos or chatinos (Cuba), platano frito or frito verde, bannann peze (Haiti), patacones and, sometimes, patacón pisao in Colombia.
Breaded cutlet or braised cutlet is a dish made from coating a cutlet of meat with breading or batter and either frying or baking it. Breaded cutlet is known as schnitzel in German-speaking countries, cotoletta alla milanese in Italy, escalope in France, filete empanado in Spain, filete empanizado in Cuba, milanesa in Latin America, katsu in Japan and Korea, kotlet in Poland, řízek in Czech Republic, rezeň in Slovakia and kotleta in post-Soviet countries.
Shredded beef is a preparation of beef that features in dishes from various cuisines. Shredded beef is sometimes prepared using beef brisket and chuck roast. Pot roast is also sometimes shredded.
Sabahan cuisine is a regional cuisine of Malaysia. As in the rest of Malaysian cuisine, Sabah food is based on staples such as rice with a great variety of other ingredients and different methods of food preparations due to the influence of the state's varied geography and indigenous cultures that were quite distinct from the regional cuisines of the Peninsular Malaysia. Sabah along with its neighbour of Sarawak is famous for their multi-ethnic population.