Salsa verde (lit. 'green sauce') is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chili peppers. The tomatillo-based Mexican...

beak'), also called salsa fresca ('fresh sauce'), salsa bandera ('flag sauce'), and salsa cruda ('raw sauce'), is a type of salsa commonly used in Mexican...

Salsa encompasses a variety of sauces used as condiments for tacos and other Mexican and Mexican-American foods, and as dips for tortilla chips. They...

Salsa macha is a Mexican spicy condiment typically made of vegetable oil, dried chilies, garlic and salt. The chilies may be chile de árbol, serrano,...

center before it is given an oblong shape, fried, topped with green or red salsa, onions, potato, cilantro and any manner of protein such as ground beef...

shredded lettuce or cabbage, chili peppers, onion, garlic, radishes, avocado, salsa or limes. Known in Mesoamerica since the pre-Columbian era, the stew is...

Typically, left over tortillas are the basis of the dish. Green or red salsa is poured over the crisp tortilla triangles. The mixture is simmered until...

shredded meat, crumbled dried cheese, and salsa. In many instances, garnachas may only have chopped onion and salsa on top. Similar in appearance to sopes...

2021-06-18. Muñoz, R. "Tacos de canasta". Diccionario enciclopédico de la Gastronomía Mexicana. Retrieved 2021-06-18. "El origen de los tacos de canasta"....

as shredded chicken, pork, chopped onion, chipotle pepper, red salsa, and/or green salsa. They can in many cases resemble tostadas since both are made...

Tomato sauce (Spanish: salsa roja, French: sauce tomate, or Italian: salsa di pomodoro) can refer to many different sauces made primarily from tomatoes...

sauces include chili-based sauces, such as salsa roja, various moles, tomatillo-based sauces, such as salsa verde, or cheese-based sauces, such as chile...

di Scienze Gastronomiche (ed.). Grande enciclopedia illustrata della gastronomia [Great Illustrated Encyclopedia of Gastronomy] (in Italian). Milan: Mondadori...

typically served with chopped cilantro (coriander leaves), diced onion, salsa, guacamole, tortillas, and refried beans (frijoles refritos). Pork carnitas...

vegetables, and cheese, and garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, coriander, onion...

of deep fried foods Quibe Acha, Sergio Zapata (2006). Diccionario de gastronomía peruana tradicional (in Spanish). Universidad de San Martín de Porres...

layer of beans, cheese, sour cream, chopped lettuce, sliced onions, and salsa, which is then topped with diced and fried meat, usually chicken or pork...

becomes as chewy as a medium-well steak, it is then topped with black beans, salsa, shredded cabbage, mole negro, guacamole, and cheese. Although the traditional...

as chili peppers, lettuce, tomatoes, and olives), and condiments such as salsa, guacamole, or sour cream. At its most basic form, nachos may consist of...

green or red, meat, pork Salsa Salsa chipotle Salsa verde Guacamole with tortilla chips Habanero, chipotle and chimichurri salsas Arroz a la tumbada (rice...

eaten raw. A salsa is prepared by combining fresh tomatoes, chiles and onions with jumiles that have been mashed in a molcajete. The salsa is served with...

Muñoz Zurita, R. (2012). "Salsa xnipec". Diccionario enciclopédico de la Gastronomía Mexicana. Retrieved 2021-06-17. "Salsa yucateca de habanero". People...

tomatoes, onions and jalapeños or serrano chili peppers can be added, or salsa can be cooked into it, to create another version. This is a traditional...

huevos rancheros but with a different sauce for each egg – usually a salsa roja and a salsa verde. Similar dishes are huevos motuleños of Yucatan and New Mexican...

July 3, 2023. Retrieved October 15, 2020. Armendariz Sanz, Jose Luis. Gastronomía y nutrición (in Spanish). Ediciones Paraninfo, S.A. p. 86. ISBN 978-84-9732-440-3...

identifying feature of Barranquilla. José David Villalobos (2010). "Gastronomía de Barranquilla" (PDF) (in Spanish). Uninorte. Retrieved 28 February...

Torresmos – Portuguese pork dish Manuel Martinez Llopis (1989), Historia de la gastronomía española, Alianza editorial, ISBN 84-206-0378-3 (in Spanish) Susana Aleson...

Ponche Popo Pozol Tascalate Tejate Tejuino Variants Comal Escuela de Gastronomía Mexicana Taco stand Food portal Mexico portal Category Commons Cookbook...

on 4 August 2015. Retrieved 7 August 2015. Muñoz Zurita, Ricardo. Pequeño Larousee de la Gastronomía Mexicana. (2013). ISBN 9786072107373 Portal: Food...

a rectangular package. It is then deep-fried, and can be accompanied by salsa, guacamole, or sour cream. The origin of the chimichanga is uncertain. According...