Mexican Kitchen by Karen Hursh Graber Read Part I – Beef Continuing a look at meat cuts and how they are named and used in Mexico, we will first consider pork. The old saying that you can eat every part of the pig but the squeal is especially true in Mexican cuisine. In addition to […]
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Mexican Kitchen by Karen Hursh Graber Read Part II – Pork and Lamb and A Guide to Mexican Cheese: Los quesos mexicanos One of the most puzzling aspects of marketing for the newly arrived resident of Mexico is shopping for meat. It is frequently cut differently than it is north of the border, to […]
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Continue ReadingAnchovy = Anchoa Sea Bass = Mojarra Carp = Carpa Eels = Anguillas Grouper = Mero Perch = Perca Pompano = Pampano Red Snapper = Huachinango Salmon = Salmon Sawfish = Pez Sierra Scallop = Callo de Hacha Shark = Cazon Sole = Lenguado Squid = Calamar Swordfish = Pez Espada Trout = Trucha […]
Continue ReadingAllspice = Pimienta dulce Basil = Albahaca Bay Leaf = Laurel Caper = Alcaparra Caraway = Alcaravea Cardamon = Cardamomo Cayenne pepper = Pimenton Chervil = Perifollo Chives = Cebollin Cinnamon = Canela Cloves = Clavo de olor Coriander = Cilantro Cream of tartar = Cremor tartaro Cumin = Comino Dill = Eneldo […]
Continue ReadingTo the Kitchen 1 stick butter….. 90grs…… 6 Tbs 1 Dash…..6drops or1/3tsp…..1.6ml 1 Teaspoon…………………… 5ml 3 Teaspoons….1 Tablespoon… 15ml 4 Tablespoons……1/4cup…… 60ml 5 1/3 Tablespoons…1/3cup….. .80ml 8 Tablespoons…1/2cup…….. 120ml 10 2/3 Tablespoons..2/3cup…..160ml 12 Tablespoons….3/4cup…….180ml 16 Tablespoons…. 1cup……..240ml 2 Tablespoons..1 Liquid oz…….30ml 1 Jigger…….11/2 oz. ………. 45ml Lager Jigger…..2 oz. ……….. 60ml 1 cup………..1/2 pint ………. […]
Continue ReadingPoultry Mexico Data On-Line English – Spanish Chicken = Pollo Goose = Ganso Partridge = Perdiz Pheasant = Faisan Quail = Codorniz Turkey = Pavo, guajalote Leg = Pierna Thigh = Muslo Breast = Pechuga Wing = Ala Published or Updated on: March 1, 2000 by Mexico Data On-Line © 2009
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