Difference between revisions of "Language/Multiple-languages/Culture/Traditional-Foods:-Central-America"
< Language | Multiple-languages | Culture
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| Line 43: | Line 43: | ||
* chocolate [spa] | * chocolate [spa] | ||
* xocolātl [nhe] | * xocolātl [nhe] | ||
| | |ground cocoa beans | ||
|Mesoamerica | |Mesoamerica | ||
| | | | ||
Revision as of 08:07, 20 March 2025
| food | main ingredient | place of origin | time | image |
|---|---|---|---|---|
|
masa, water, piloncillo, cinnamon, vanilla | Mexico | 
| |
|
goat or beef, dried chili peppers | Western Mexico | 
| |
|
poblano chile, picadillo, walnuts, cream, pomegranate | Puebla | 
| |
|
chili peppers, meat | Mexico | 
| |
|
ground cocoa beans | Mesoamerica | 
| |
|
tortillas, chili pepper sauce, meat | Mexico | 
| |
|
figleaf gourd, pumpkin, beans, grains, salt cod, milk | Ecuador | 
| |
|
rice, beans | Costa Rica, Nicaragua | 
| |
|
flour, fat | Mexico | 
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dish | Mexico | 
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|
hominy, pork or chicken, chili peppers, seasonings | Central Mexico | 
| |
|
corn flour or rice flour, fillings | El Salvador, Honduras | 
| |
|
masa, banana leaves, corn husks | Guatemala, Mexico | 
| |
|
masa, hominy | Mesoamerica | c. 500 BC | 
|
|
cake, evaporated milk, condensed milk, heavy cream | Central America | 
|