Information om | Engelska ordet BARBACOA

Exempel på hur man kan använda BARBACOA i en mening

• Green mole of pipían; tamales of cenizas; red mole of turkey; cecina with cheese, cream and green sauce; barbacoa de cabrito (goat), pozole with pork or chicken, tamales of catfish (made in leaves of totomozcle), and clemole seasoned with wild plums or tamarind make up the local cuisine.
• The asado en barbacoa (roasting in barbacoa) was widely prepared in Mexico at countryside festivities, such as rodeos (cattle roundups), herraderos (cattle branding celebrations), jaripeos and bull-fights, patron saint festivities of the hacienda, or family picnics.
• 19th century Mexican writer Domingo Revilla wrote in 1844 and 1845, respectively, that the “banquet” at the herraderos was reduced to asados al pastor and barbacoa of whole calves (veal), bull or mutton, and explained that asados al pastor were more common in Tierra Adentro or the Bajío region, western Mexico, and beyond, while barbacoa was more common in the Mezquital and Apan valleys and surrounding areas in central Mexico.
• Today, many communities still use cooking pits for ceremonial or celebratory occasions, including the indigenous Fijian lovo, the Hawaiian imu, the Māori , the Mexican barbacoa, and the New England clambake.
• Local food specialties include cecina, pacholes (toasted sweets made from corn), tamales with cheese, gorditas, pan de pulque, barbacoa, wines and liquors made from various fruits, pulque and aguamiel.
• Some of these words include: ají, anón, batata, barbacoa, bejuco, bija, caiman, canoa, caoba, conuco, guanábana, guayaba, hamaca, hobo (jobo), hutía, iguana, jagua, maní, papaya (lechosa), sabana, yuca.
• Mexican writer and essayist Jorge Mejia Prieto defined it in 1985 as a "soupy barbacoa made with lamb or goat meat from Guadalajara, Jalisco".
• An often repeated and unsubstantiated story among the Chicanos and Tejanos is that barbacoa de cabeza was invented in Texas, specifically in the South of the state, by Tejano vaqueros (cowboys) who were supposedly paid by their Anglo bosses by giving them the unwanted parts, the offal, of the slaughtered cattle, ignoring the fact that barbacoa de cabeza has a long history throughout Mexico and South America.
• Although its menu has expanded along with its size, its principal claim to gastronomic fame was and is its dishes featuring lamb and mutton, such as barbacoa de borrego (slow-roasted barbecue mutton) and consome de borrego, soup made from the drippings of the roasting lamb and sheep.
• In the municipal market one can find tlacoyos, quesadillas made with squash flowers, mushrooms, barbacoa, mixiote, mole and pulque.
• The La Guadalupana Market serves traditional Oaxacan dishes of the area including barbacoa and empanadas de Amarillo.
• It is also a perfect opportunity to explore the center of the plaza where many traditional food is found such as quesadillas, pambazos, tlacoyos, huaraches, tacos, baked bread, barbacoa made of sheep and other appetizers like strawberries in cream, fried sausages and many traditional candies (cocada, alegria, chilacayote and obleas).
• The municipal market is known for its food stands selling traditional dishes as quesadillas, sopes, pambazos, and tacos as well as barbacoa, and carnitas.
• At the market and in the restaurants traditional dishes such as baked trout, cecina, barbacoa, pastes, quesadillas with huitlacoche, pulque bread and fruit wines are available.
• Typical foods of the municipality are: morisqueta, iguana soup, fish soup (bagre, carpa), corn tamales with cream (uchepos), corundas de maíz with cheese and cream, tacos de res y chivo tipo barbacoa, enchiladas con pollo y cecina.
• During festivals and in the markets common dishes such as moles such as negro, rojo coloradito, verde and amarillo as well as tasajo, tlayudas, tamales wrapped in banana leaves and cegueza (ground corn and baked with barbacoa similar to a dumpling) can be found.
• Other popular dishes, which must be mentioned are "tacos de carnitas" (pork tacos) and "tacos de plaza" made of barbacoa, pork, chicharron (fried pork rind), papalo (Porophyllum ruderale), onion, coriander, nopales, cueritos, chili sauce, salt and lime.
• The most commons foods include mole (especially amarillo, verde, and coloradito), regional sweets, tlayudas, barbacoa and fava beans, accompanying by tepache, mezcal and beer.
• Traditional foods include Mole (sauce) over a turkey called the Ocellated Turkey and white rice, barbacoa, tlayudas, memelas, and empanadas.
• Zaachila has a stationary municipal market in which can be found regional foods such as barbacoa, "chichilo,"mole verde, turkey in mole with rice, carnitas and empanadas, served with tepache, atole, mezcal and hot chocolate; however, most shopping is done on Thursday, the town's market day.

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