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    This document provides definitions for common food terms used in Oaxacan cuisine, including cecina which is a chile paste-marinated pork leg sliced thinly, chorizo which are small pork sausages flavored with chile and herbs, and tasajo which is salted and thinly sliced beef round. It also defines regional dishes like clayuda which is a large handmade corn tortilla cooked on a clay disc, asiento which is a pork-based spread, and mole which refers to a rich sauce made from chiles, nuts, and seeds. Traditional Oaxacan foods also include memela, a thick handmade corn tortilla, and quesillo, a type of string cheese.

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    OAXACAN FOOD TERMS

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    This document provides definitions for common food terms used in Oaxacan cuisine, including cecina which is a chile paste-marinated pork leg sliced thinly, chorizo which are small pork sausages flavored with chile and herbs, and tasajo which is salted and thinly sliced beef round. It also defines regional dishes like clayuda which is a large handmade corn tortilla cooked on a clay disc, asiento which is a pork-based spread, and mole which refers to a rich sauce made from chiles, nuts, and seeds. Traditional Oaxacan foods also include memela, a thick handmade corn tortilla, and quesillo, a type of string cheese.

    Copyright:

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    Download as PDF, TXT or read online from Scribd
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    15 views1 page

    Oaxacan Food Terms

    Uploaded by

    eatlocalmenus
    This document provides definitions for common food terms used in Oaxacan cuisine, including cecina which is a chile paste-marinated pork leg sliced thinly, chorizo which are small pork sausages flavored with chile and herbs, and tasajo which is salted and thinly sliced beef round. It also defines regional dishes like clayuda which is a large handmade corn tortilla cooked on a clay disc, asiento which is a pork-based spread, and mole which refers to a rich sauce made from chiles, nuts, and seeds. Traditional Oaxacan foods also include memela, a thick handmade corn tortilla, and quesillo, a type of string cheese.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
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    OAXACAN FOOD TERMS

    CECINA
    Chile paste- marinated leg of pork. Thinly sliced.

    CHORIZO
    Small, round pork sausages flavored with chile and herbs.

    TASAJO
    Salted beef round. Thinly sliced.

    CLAYUDA
    Large, thin corn tortilla. Handmade and cooked on a clay cooking disc.

    ASIENTO
    A Oaxacan-seasoned spread, derived from pork

    MOLE
    Sauce or mixture. Most often refers to a rich chile, nut and seed sauce mixed together.

    MEMELA
    Thick handmade corn tortilla.

    QUESILLO
    Oaxacan string cheese.

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