In North America, a corn tortilla or just tortilla is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization. A simple dough made of ground hominy, salt and water is then formed into flat discs and cooked on a very hot surface, generally an iron griddle called a comal.
An omelette is a dish made from eggs, fried with butter or oil in a frying pan. It is a common practice for an omelette to include fillings such as chives, vegetables, mushrooms, meat, cheese, onions or some combination of the above. Whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.
A fritter is a portion of meat, seafood, fruit, vegetables, or other ingredients which have been battered or breaded, or just a portion of dough without further ingredients, that is deep-fried. Fritters are prepared in both sweet and savory varieties.
Migas is a dish traditionally made from stale bread and other ingredients in Spanish and Portuguese cuisines. Originally introduced by shepherds, migas are very popular across the Iberian Peninsula, and are the typical breakfast of hunters at monterías in southern Spain.
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.
A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread.
Pastel is the Spanish and Portuguese word for pastry, a sugary food, and is the name given to different typical dishes of various countries where those languages are spoken. In Mexico, pastel typically means cake, as with Pastel de tres leches. However, in different Latin American countries pastel can refer to very different sugary dishes, and even to non-sugary ones as well. In some places, like Brazil, a pastel can refer to both a sugary and non-sugary food, depending on the filling used.
Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world's largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines. The confection dulce de leche was invented in Chile and is one of the country's most notable contributions to world cuisine.
A flour tortilla or wheat tortilla is a type of soft, thin flatbread made from finely ground wheat flour. Made with flour- and water-based dough, it is pressed and cooked, similar to corn tortillas. The simplest recipes use only flour, water, fat, and salt, but commercially-made flour tortillas generally contain chemical leavening agents such as baking powder, and other ingredients.
Regional street food is street food that has commonalities within a region or culture.
Tortang talong, also known as eggplant omelette, is an omelette or fritter from Filipino cuisine made by pan-frying grilled whole eggplants dipped in an egg mixture. It is a popular breakfast and lunch meal in the Philippines. A common variant of tortang talong is rellenong talong, which is stuffed with meat, seafood, and/or vegetables.
Okoy or ukoy, are Filipino crispy deep-fried fritters made with glutinous rice batter, unshelled small shrimp, and various vegetables, including calabaza, sweet potato, cassava, mung bean sprouts, scallions and julienned carrots, onions, and green papaya. They are traditionally served with vinegar-based dipping sauces. They are eaten on their own or with white rice. They are popular for breakfast, snacks, or appetizers. Okoy are sometimes dyed bright orange with achuete seeds.
Tortang sardinas, also known as tortang tinapa, sardines omelette, or tinapa fritters, is a Filipino omelette made by mixing shredded tinapa with eggs. It can also include tomatoes, onions, garlic, salt, ground black pepper, minced spring onions, and/or flour, as well as various other ingredients. It typically uses canned sardines, which comes with a tomato sauce which may or may not also be included. It is commonly regarded as a very cheap and easy meal to prepare, with a reputation similar to instant noodles. It is usually eaten for breakfast with white rice and banana ketchup. It can also be eaten as a sandwich with pandesal bread.
