en.unionpedia.org

Enchilada, the Glossary

An enchilada is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce.^[1]

74 relations: Avocado, Aztecs, Béchamel sauce, Bean, Beef, Berkeley, California, Bernal Díaz del Castillo, Cannelloni, Cheese, Chile con queso, Chili pepper, Coriander, Corn tortilla, Costa Rican cuisine, Coyoacán, Diana Kennedy, Diccionario de la lengua española, Empalme (food), Empanada, Enchirito, Entomatada, Gastronomica, Guajillo chili, Guatemalan cuisine, Hernán Cortés, Honduran cuisine, Hortobágyi palacsinta, Jalisco, Jocoque, Lettuce, List of Mexican dishes, Maize, Meat, Mexican cuisine, Mexican rice, Mexican Spanish, Mexico, Michoacán, Mole (sauce), Nahuatl, New Mexican cuisine, Nicaraguan cuisine, Olive, Onion, Oxford University Press, Panela cheese, Pork, Potato, Poultry, Puff pastry, ... Expand index (24 more) »
Costa Rican cuisine
Guatemalan cuisine
Honduran cuisine
Mexican beef dishes
New Mexican cuisine
Nicaraguan cuisine
Tex-Mex cuisine
Tortilla-based dishes

Avocado

The avocado, alligator pear or avocado pear (Persea americana) is a medium-sized, evergreen tree in the laurel family (Lauraceae).

See Enchilada and Avocado

Aztecs

The Aztecs were a Mesoamerican civilization that flourished in central Mexico in the post-classic period from 1300 to 1521.

See Enchilada and Aztecs

Béchamel sauce

Béchamel sauce is one of the mother sauces of French cuisine.

See Enchilada and Béchamel sauce

Bean

A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food.

See Enchilada and Bean

Beef

Beef is the culinary name for meat from cattle (Bos taurus).

See Enchilada and Beef

Berkeley, California

Berkeley is a city on the eastern shore of San Francisco Bay in northern Alameda County, California, United States.

See Enchilada and Berkeley, California

Bernal Díaz del Castillo (1492 – 3 February 1584) was a Spanish conquistador who participated as a soldier in the conquest of the Aztec Empire under Hernán Cortés and late in his life wrote an account of the events.

See Enchilada and Bernal Díaz del Castillo

Cannelloni

Cannelloni (Italian for 'large reeds') are a cylindrical type of egg-based stuffed pasta generally served baked with a filling and covered by a sauce in Italian cuisine.

See Enchilada and Cannelloni

Cheese

Cheese is a dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein.

See Enchilada and Cheese

Chile con queso

Chile con queso, sometimes simply called queso, is an appetizer or side dish of melted cheese and chili peppers, typically served in Tex-Mex restaurants as a dip for tortilla chips. Enchilada and chile con queso are cuisine of the Southwestern United States, mexican cuisine, new Mexican cuisine and tex-Mex cuisine.

See Enchilada and Chile con queso

Chili pepper

Chili peppers, also spelled chile or chilli, are varieties of the berry-fruit of plants from the genus Capsicum, which are members of the nightshade family Solanaceae, cultivated for their pungency. Enchilada and chili pepper are cuisine of the Southwestern United States, mexican cuisine and new Mexican cuisine.

See Enchilada and Chili pepper

Coriander

Coriander (Coriandrum sativum), also known as cilantro, is an annual herb in the family Apiaceae.

See Enchilada and Coriander

Corn tortilla

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. Enchilada and corn tortilla are Costa Rican cuisine, Guatemalan cuisine, Honduran cuisine and mexican cuisine.

See Enchilada and Corn tortilla

Costa Rican cuisine

Costa Rican cuisine is known for being mostly mild, with high reliance on fruits and vegetables.

See Enchilada and Costa Rican cuisine

Coyoacán

Coyoacán (Otomi) is a borough (demarcación territorial) in Mexico City.

See Enchilada and Coyoacán

Diana Kennedy

Diana Kennedy MBE (3 March 1923 – 24 July 2022) was a British food writer.

See Enchilada and Diana Kennedy

Diccionario de la lengua española

The Diccionario de la lengua española (DLE; English: Dictionary of the Spanish language) is the authoritative dictionary of the Spanish language.

See Enchilada and Diccionario de la lengua española

Empalme (food)

An empalme (literally "junction") is a form of sandwich that is typical in the Mexican state of Nuevo León. Enchilada and empalme (food) are mexican cuisine and tortilla-based dishes.

See Enchilada and Empalme (food)

Empanada

An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain, other Southern European countries, Latin American countries, and the Philippines. Enchilada and empanada are cuisine of the Southwestern United States and mexican cuisine.

See Enchilada and Empanada

Enchirito

Enchirito is the trademarked name of Taco Bell's menu item of the Tex-Mex food similar to an enchilada.

See Enchilada and Enchirito

Entomatada

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. Enchilada and Entomatada are mexican cuisine and tortilla-based dishes.

See Enchilada and Entomatada

Gastronomica

Gastronomica: The Journal of Food and Culture is a peer-reviewed interdisciplinary academic journal with a focus on food.

See Enchilada and Gastronomica

Guajillo chili

A guajillo chili or guajillo chile or chile guaco (chile guajillo) or mirasol chile is a landrace variety of the species Capsicum annuum with a mirasol ("sunflower" or "looking at the sun") chile fruit type. Enchilada and guajillo chili are mexican cuisine.

See Enchilada and Guajillo chili

Guatemalan cuisine

Most traditional foods in Guatemalan cuisine are based on Mexican and Maya cuisine, with Spanish influence, and prominently feature corn, chilies and beans as key ingredients.

See Enchilada and Guatemalan cuisine

Hernán Cortés

Hernán Cortés de Monroy y Pizarro Altamirano, 1st Marquess of the Valley of Oaxaca (December 1485 – December 2, 1547) was a Spanish conquistador who led an expedition that caused the fall of the Aztec Empire and brought large portions of what is now mainland Mexico under the rule of the King of Castile in the early 16th century.

See Enchilada and Hernán Cortés

Honduran cuisine

Honduran cuisine is a fusion of Mesoamerican, Spanish, Caribbean and African cuisines.

See Enchilada and Honduran cuisine

Hortobágyi palacsinta

Hortobágyi palacsinta is a savoury Hungarian crêpe dish, filled with meat (usually veal or beef).

See Enchilada and Hortobágyi palacsinta

Jalisco

Jalisco, officially the Free and Sovereign State of Jalisco (Estado Libre y Soberano de Jalisco), is one of the 31 states which, along with Mexico City, comprise the 32 Federal Entities of Mexico.

See Enchilada and Jalisco

Jocoque

Jocoque or jocoqui is a Mexican dairy product based on fermented milk, from uncertain origins, influenced by Lebanese cuisine. Enchilada and jocoque are mexican cuisine.

See Enchilada and Jocoque

Lettuce

Lettuce (Lactuca sativa) is an annual plant of the family Asteraceae.

See Enchilada and Lettuce

List of Mexican dishes

The Spanish conquest of the Aztec Empire occurred in the 16th century. Enchilada and List of Mexican dishes are mexican cuisine.

See Enchilada and List of Mexican dishes

Maize

Maize (Zea mays), also known as corn in North American English, is a tall stout grass that produces cereal grain. Enchilada and Maize are cuisine of the Southwestern United States.

See Enchilada and Maize

Meat

Meat is animal tissue, often muscle, that is eaten as food.

See Enchilada and Meat

Mexican cuisine

Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Enchilada and Mexican cuisine are cuisine of the Southwestern United States.

See Enchilada and Mexican cuisine

Mexican rice

Mexican rice (sometimes referred to as Spanish rice or red rice in Tex–Mex cuisine), also known as arroz a la mexicana, arroz mexicano, sopa de arroz, or arroz rojo in Spanish, is a Mexican side dish made from white rice, tomato, garlic, onion, and perhaps other ingredients. Enchilada and mexican rice are cuisine of the Southwestern United States and tex-Mex cuisine.

See Enchilada and Mexican rice

Mexican Spanish

Mexican Spanish (español mexicano) is the variety of dialects and sociolects of the Spanish language spoken in the United Mexican States.

See Enchilada and Mexican Spanish

Mexico

Mexico, officially the United Mexican States, is a country in the southern portion of North America.

See Enchilada and Mexico

Michoacán

Michoacán, formally Michoacán de Ocampo (Purépecha: P'uɽempo), officially the Estado Libre y Soberano de Michoacán de Ocampo (Free and Sovereign State of Michoacán de Ocampo), is one of the 31 states which, together with Mexico City, comprise the Federal Entities of Mexico.

See Enchilada and Michoacán

Mole (sauce)

Mole (from Nahuatl mōlli), meaning 'sauce', is a traditional sauce and marinade originally used in Mexican cuisine. Enchilada and Mole (sauce) are Guatemalan cuisine.

See Enchilada and Mole (sauce)

Nahuatl

Nahuatl, Aztec, or Mexicano is a language or, by some definitions, a group of languages of the Uto-Aztecan language family.

See Enchilada and Nahuatl

New Mexican cuisine

New Mexican cuisine is the cuisine of the Southwestern US state of New Mexico. Enchilada and New Mexican cuisine are cuisine of the Southwestern United States.

See Enchilada and New Mexican cuisine

Nicaraguan cuisine

Nicaraguan cuisine includes a mixture of Mesoamerican, Chibcha, Spanish, Caribbean, and African cuisine.

See Enchilada and Nicaraguan cuisine

Olive

The olive, botanical name Olea europaea, meaning 'European olive', is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin.

See Enchilada and Olive

Onion

An onion (Allium cepa L., from Latin cepa meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus Allium.

See Enchilada and Onion

Oxford University Press

Oxford University Press (OUP) is the publishing house of the University of Oxford.

See Enchilada and Oxford University Press

Panela cheese

Queso panela (panela cheese) is a fresh cheese common in Mexico made from pasteurized cow's milk. Enchilada and panela cheese are mexican cuisine.

See Enchilada and Panela cheese

Pork

Pork is the culinary name for the meat of the pig (Sus domesticus).

See Enchilada and Pork

Potato

The potato is a starchy root vegetable native to the Americas that is consumed as a staple food in many parts of the world.

See Enchilada and Potato

Poultry

Poultry are domesticated birds kept by humans for the purpose of harvesting animal products such as meat, eggs or feathers.

See Enchilada and Poultry

Puff pastry

Puff pastry, also known as pâte feuilletée, is a flaky light pastry made from a laminated dough composed of dough (détrempe) and butter or other solid fat (beurrage).

See Enchilada and Puff pastry

Recipe

A recipe is a set of instructions that describes how to prepare or make something, especially a dish of prepared food.

See Enchilada and Recipe

Refried beans

Refried beans (from frijoles refritos) is a dish of cooked and mashed beans that is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish. Enchilada and Refried beans are cuisine of the Southwestern United States, mexican cuisine, new Mexican cuisine and tex-Mex cuisine.

See Enchilada and Refried beans

Royal Spanish Academy

The Royal Spanish Academy (Real Academia Española, generally abbreviated as RAE) is Spain's official royal institution with a mission to ensure the stability of the Spanish language.

See Enchilada and Royal Spanish Academy

Salsa (food)

Salsa encompasses a variety of sauces used as condiments for tacos and other Mexican and Mexican-American foods, and as dips for tortilla chips. Enchilada and Salsa (food) are new Mexican cuisine and tex-Mex cuisine.

See Enchilada and Salsa (food)

Salsa verde

Salsa verde is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chili peppers. Enchilada and Salsa verde are mexican cuisine.

See Enchilada and Salsa verde

San Luis Potosí

San Luis Potosí, officially the Free and Sovereign State of San Luis Potosí (Estado Libre y Soberano de San Luis Potosí), is one of the 32 states which compose the Federal Entities of Mexico.

See Enchilada and San Luis Potosí

San Miguel de Allende

San Miguel de Allende is the principal city in the municipality of San Miguel de Allende, located in the far eastern part of Guanajuato, Mexico.

See Enchilada and San Miguel de Allende

Sauce

In cooking, a sauce is a liquid, cream, or semi-solid food, served on or used in preparing other foods.

See Enchilada and Sauce

Seafood

Seafood is the culinary name for food that comes from any form of sea life, prominently including fish and shellfish.

See Enchilada and Seafood

Seasoning

Seasoning is the process of supplementing food via herbs, spices, salts, and/or sugar, intended to enhance a particular flavour.

See Enchilada and Seasoning

Sour cream

Sour cream (sometimes known as soured cream in British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. Enchilada and sour cream are mexican cuisine.

See Enchilada and Sour cream

Swiss cuisine

Swiss cuisine (Schweizer Küche, cuisine suisse,, cuschina svizra) is an ensemble of national, regional and local dishes, consisting of the ingredients, recipes and cooking techniques developed in Switzerland or assimilated from other cultures, particularly neighboring countries.

See Enchilada and Swiss cuisine

Tabasco sauce

Tabasco is an American brand of hot sauce made from tabasco peppers, vinegar and salt.

See Enchilada and Tabasco sauce

Tex-Mex

Tex-Mex cuisine (derived from the words Texas and Mexico) is a regional American cuisine that originates from the culinary creations of Tejano people (Texans of Mexican heritage). Enchilada and Tex-Mex are cuisine of the Southwestern United States, mexican cuisine and tex-Mex cuisine.

See Enchilada and Tex-Mex

Tlapitzalli

A tlapitzalli is an aerophone known from pre-Columbian Mesoamerican cultures, particularly the Aztec.

See Enchilada and Tlapitzalli

Tofu

is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra (or super) firm. Tofu is also known as bean curd in English.

See Enchilada and Tofu

Tomatillo

The tomatillo (Physalis philadelphica and Physalis ixocarpa), also known as the Mexican husk tomato, is a plant of the nightshade family bearing small, spherical, and green or green-purple fruit of the same name. Enchilada and tomatillo are mexican cuisine.

See Enchilada and Tomatillo

Tomato

The tomato is the edible berry of the plant Solanum lycopersicum, commonly known as the tomato plant.

See Enchilada and Tomato

Tortilla

A tortilla is a thin, circular unleavened flatbread from Mesoamerica originally made from maize hominy meal, and now also from wheat flour. Enchilada and tortilla are mexican cuisine.

See Enchilada and Tortilla

Tostada (tortilla)

Tostada is the name given to various dishes in Mexico and Guatemala which include a toasted tortilla as the main base of their preparation. Enchilada and Tostada (tortilla) are Guatemalan cuisine, mexican cuisine and tortilla-based dishes.

See Enchilada and Tostada (tortilla)

University of California Press

The University of California Press, otherwise known as UC Press, is a publishing house associated with the University of California that engages in academic publishing.

See Enchilada and University of California Press

Valley of Mexico

The Valley of Mexico (Valle de México; lit), sometimes also called Basin of Mexico, is a highlands plateau in central Mexico.

See Enchilada and Valley of Mexico

Vegetable

Vegetables are parts of plants that are consumed by humans or other animals as food.

See Enchilada and Vegetable

White cheese

White cheese includes a wide variety of cheese types discovered in different regions, sharing the sole common characteristic of their white hue.

See Enchilada and White cheese

References

[1] https://en.wikipedia.org/wiki/Enchilada

Also known as Chicken Enchilada, Chicken Enchiladas, Enchilada sauce, Enchilada suiza, Enchiladas, Enchiladas suizas, Enchillada, Enchulatas, Enfricolada, Enfrijolada, Enmolada, Enshilata, Pineapple enchiladas, Red enchilada sauce.

, Recipe, Refried beans, Royal Spanish Academy, Salsa (food), Salsa verde, San Luis Potosí, San Miguel de Allende, Sauce, Seafood, Seasoning, Sour cream, Swiss cuisine, Tabasco sauce, Tex-Mex, Tlapitzalli, Tofu, Tomatillo, Tomato, Tortilla, Tostada (tortilla), University of California Press, Valley of Mexico, Vegetable, White cheese.

Enchilada, the Glossary

Table of Contents

See also

Costa Rican cuisine

Guatemalan cuisine

Honduran cuisine

Mexican beef dishes

New Mexican cuisine

Nicaraguan cuisine

Tex-Mex cuisine

Tortilla-based dishes

References