Friday, March 30, 2012


POINE (or Poena) was spirit (daimona) of retribution, vengeance, recompense, punishment and penalty for the crime of murder and manslaughter. The word poinêalso referred to the bloodmoney paid to the victim's family to expiation the crime of murder. She was sometimes pluralized into multiple Poinai.
Poine was closely connected with Praxidikethe "Exacter of Justice." Like that daimonashe was sometimes described as the mother of the Erinyes, goddesses concerned with avenging filial crimes.
Apollon once sent a Drakon-formed Poine to punish the Argives for the death of his infnat son Linos. of Argos.
AITHER & GAIA (Hyginus Preface)
THE ERINYES (Valerius Flaccus 1.796)


POENA (Poinê), a personification of retaliation, is sometimes mentioned as one being, and sometimes in the plural. They belonged to the train of Dice, and are akin to the Erinnyes (Aeschyl. Choeph. 936, 947; Paus. i. 43. § 7.)
Source: Dictionary of Greek and Roman Biography and Mythology.

Aeschylus, Libation Bearers 937 ff (trans. Weir Smyth) (Greek tragedy C5th B.C.) :
"As to Priamos (Priam) and his sons justice (dikê) came at last in crushing retribution (poina), so to Agamemnon's house came a twofold lion, twofold slaughter."
Aeschylus, Libation Bearers 947 ff : 
"And he [Orestes] has come whose part is the crafty vengeance (poina) of stealthy attack [on Aigisthos], and in the battle his hand was guided by her who is in very truth daughter of Zeus, breathing murderous wrath on her foes. We mortals aim true to the mark when we call her Dike (Justice)."
Strabo, Geography 3. 5. 11 (trans. Jones) (Greek geographer C1st B.C. to C1st A.D.) :
"[The Kassiterides islands near Spain] are inhabited by a people who wear black cloaks, go clad in tunics that reach to their feet, wear belts around their breasts, walk with canes, and resemble the goddesses Poinai (Poenae, Vengeances) in tragedies."
Pseudo-Hyginus, Preface (trans. Grant) (Roman mythographer C2nd A.D.) :
"From Aether (Air) and Terra (Earth) [were born] : Dolor (Pain), Dolus (Guile), Ira (Rage), Luctus (Lamentation), Mendacium (Lies), Jusjurandum (Oath), Ultio (Vengeance), Intemperantia (Intemperance), Altercatio (Altercation), Oblivio (Forgetfulness), Socordia (Sloth), Timor (Fear), Superbia (Pride), Incestum (Incest), Pugna (Combat)."
[N.B. Ultio is the Latin name for the Greek Poena.]
Valerius Flaccus, Argonautica 1. 796 ff (trans. Mozley) (Roman epic C1st A.D.) :
"[Aeson and Alkimede summon the Erinyes (Furies) to avenge themselves on King Pelias:] ‘Thou, O maid [Dike lady Justice], that dost report guilty deeds to Jove [Zeus], who lookest down upon earth with unerring eyes, ye avenging goddesses [Erinyes], thou Divine Law, and thou Poena (Retribution), aged mother of the Furiae [Erinyes], enter into the sinful palace of the king [Pelias], and bring upon him your fierce torches. Let accursed fear ravish his maddened heart; nor let him deem that my son alone will come with grim weapons in his bark [and take vengeance on the king].’"
Valerius Flaccus, Argonautica 7. 147 ff : 
"Orestes, his mind disordered by the Poenae (Vengeances) and blind fears, seizes a sword and slashes at this fierce mother's armed bands [his mother Klytemnaistra, who had conspired to slay Orestes' father]: 'tis himself the snakes are stinging, himself on whom the horrid-sounding lash is wreaking its ire, and once more in fancy he pursues the Laconian harlot [Klytemnestra], all hot to slay her; and wearily doth he return from the imagined slaughter of the goddesses, and fall upon the neck of his unhappy sister [Elektra]."
Statius, Thebaid 8. 25 ff (trans. Mozley) (Roman epic C1st A.D.) :
"The lord of Erebus [Haides], enthroned in the midst of the fortress of his dolorous realm, was demanding of his subjects the misdoings of their lives, pitying nought human but wroth against all the Manes (Shades). Around him stand the Furiae [Erinyes, Furies] and various Mortes [Thanatoi, Deaths] in order due, and savage Poena (Vengeance) thrusts forth her coils of jangling chains."
[N.B. Statius uses the Greek name Poena for the spirit of vengeance. The other personifications are Latin.]

Poene | Greek vase painting
Poenae & the Flight of Medea | Greek vase painting
Poene | Greek vase painting
Poene | Greek vase painting

  • Aeschylus, Libation Bearers - Greek Tragedy C5th B.C.
  • Strabo, Geography - Greek Geography C1st B.C. - C1st A.D.
  • Hyginus, Fabulae - Latin Mythography C2nd A.D.
  • Valerius Flaccus, The Argonautica - Latin Epic C1st A.D.
  • Statius, Thebaid - Latin Epic C1st A.D.
Other references not currently quoted here: Tacitus Annals 3.18; Cicero Pusonem 37,91; Cicero Cluentio 61, 171; Lucanas 6.695

Tuesday, March 27, 2012

Değişik Şarap:)) Way-Out Wine:))

      Herkes şöyle Şarap böyle Şarap diye mükemmel Şaraplar içer ve bunları diğer insanlarla paylaşır. Bende size aslında çok bilinen fakat ağıza alınmayan bir Şarabı hatırlatmak istedim. Köpeköldüren:)) 
      Bu Şarap Marmara ve Ege Bölgelerinde çok bilinir. Avrupa'nın bazı ülkelerinde de bilinir. Ucuz ve ama alkol etkisi yüksek. Bu Şarapların bir özelliğide, şişe Mantarlarının Plastik olmasıdır.
Closed the brand
      Bu Şarapların içicileri, kaliteli Şaraplara parası yetmeyenlerdir.Diğer taraftan parası olanlarda bu şarapları içmiş olabilir.Çünkü Hayat Sokaklardaysa, Yaşamak Lazım.
      Anyone want to drink great wines and to share them with others. Wine is actually a well-known for you but I want to remind the mouth are not taken. Köpeköldüren:)) Dogkiller:))
      It is well-known wine regions of Marmara and Aegean. Also known in some other countries of Europe. Cheap but high influence of a alcohol. Another feature of them, bottles of wine has plastic fungi.
    This Wine of drinkers who has not enough money to buy fine wines. On the other hand who has enough money might have drank the "Dogkiller Wine". Because if the Life is on the Streets, need to Live

Friday, March 23, 2012

İzmir Çetesi Güzelyalı'da 2 / İzmir Gang

"İzmir Çetesi" dizisinin çekimleri 
YouTube hesabımdan aktarım yaparken kirlenmeler oluşmuş.Benden kaynaklı değildir. 
The behind scenes of tv show "İzmir Gang".

İzmir Çetesi Güzelyalı'da / İzmir Gang

    The behind scenes of tv show "İzmir Gang".
    İzmir Çetesi" dizinin İzmir Güzelyalı'da çekilen sahne çekim setinden görüntüler.Kadir İnanır görüntülerde yok ama kendisine sevgiler, saygılar ve geçmiş olsun dileklerimle.
   YouTube hesabımdan aktarım yaparken kirlenmeler oluşmuş. Benden kaynaklı değilidir.

Tuesday, March 20, 2012


"AYŞEN ILGIN": HEDİYE ÇEKİLİŞİ: Blogumu takip eden, paylaşımlarımla ilgilenen siz değerli blog arkadaşlarıma bir hediye çekilişi düzenlemeye karar verdim. Biraz hediyelerde...

Sunday, March 18, 2012


Canakkale Valiligi - Gelibolu Yarimadasi Tarihi Milli Parki Sanal Gezi Uygulamasi -

Governorship of Canakkale - Gallipoli Peninsula Historical National Park Virtual TourApplication - 

Saturday, March 17, 2012


Undoubtedly an important part of Mexican culture is its varied cuisine.  
 When Christopher Columbus started his search for valuable species in 1492, instead of arriving in India, he found America, sparking off the conquest of countries which like México opened the world to new culinary horizons with its universal donation of vanilla, avocado, corn, tomato and chocolate, among others.
       In México there are great regions which have their own gastronomic art. Due to their variety and deliciousness the cuisine of Puebla, Oaxaca and Yucatán stand out, however one must not forget the recipes from Bajío (central part of the country) or the cuisine of the border states. However, it is not the objective of this homepage to give a paper on the very varied and rich Mexican cuisine, but to present the basic recipes with the understanding that the elements needed for their preparation are easily available in Denmark, which is not the case of the ingredients needed for more sophisticated dishes.
        Mexican food is popular throughout the world. But the kind you're probably used to -tacos with guacamole, quesadillas, enchiladas and carnitas- is only a small part of this country's culinary repertoire. With it's variety of indigenous civilisations, each region in México is marked by a distinct aroma, taste and texture.
In central México you'll find a blend of Aztec and Spanish. Typical is the centuries old "mole poblano", a thick, dark sauce made with dried chiles, nuts, seeds, spices, cocoa and other ingredients.  Southern México, with its variety of dried peppers, is famous for its savoury herbed stews and sauces.

Seafood, garnished with tomatoes and herbs followed by rich coffee is  the basic meal along the Pacific Coast. And in the Yucatán Península, dinner is likely to be a Mayan delicacy like "pork pibil" cooked in banana leaves with the famed "achiote" sauce.

In food, as in everything else, the Mexican people have found a way                         to raise the everyday basics to an art form.It is also pertinent to point out that the fundamental Mexican food is based on corn, black beans and Chile. With these considerations in mind, some easy recipes for Mexican food are presented.
 Historic Mexican
         The Mayans used to populate Southeast Mexico subsisting on wild game, fish, squash, beans and corn.   Corn was of such importance that a corn god had to be worshipped for a good harvest.  Along the coasts, tropical fruits played a more important role in food preparation as well - often showing up in seafood recipes.  Mayan food is the basis of what is now considered "Authentic Mexican."Sample dishes include tamales, barbacoa, ceviche and atole.
Authentic Mexican
          Descended from the food of the Mayans, authentic Mexican takes advantage of the varied food sources in Mexico.  There are meats, seafood, corn and rich stews and sauces.   Small meals are often served wrapped in a fresh tortilla.  Even basic recipes vary widely in different regions of Mexico.  Most meals served as authentic outside of Mexico are based on recipes from North or Central Mexico.Sample dishes include carne guısada, mole and tamales. "Real Mexican" food can easily stir a debate.  Exactly what is Mexican?   Many would argue that only foods made historically in Mexico (made for at least the last 100 years) can qualify.  However, the blending of cultures has brought many variations to authentic Mexican food. 
 Tex-Mex is the blended flavors of Northern Mexico and the Southern US where Native Americans, cowboys and Mexicans intermingled cultures.  Many traditional dishes have been altered by one side or the other to create the cuisine style that most Americans consider Mexican.  Tex-Mex also encompasses the Americanized dishes such as Mexican ingredients used in a casserole instead of served with a tortilla.Sample dishes include chili, cornbread, tamale pie and fajitas
After the first accidental falling of food into the fire and the first necessary burned tongue came the discovery that food cooked in fire tasted good. Then came the slow evolution of cooking utensils. At first, food was probably simply thrown into the fire. Then perhaps it was suspended above the fire on a green stick. Eventually, people must have realized that the stones around and in the fire got very hot. These stones became the first grills and griddles. Later, clay was used to form pots and comals for cooking. With the introduction of iron to Mexico by the Spaniards, the grill as we know it arrived in the New World. A magical change it was.
          Mastering the Mexican approach to grilling is a matter of understanding a few basics. Once those basics are mastered, anyone can turn out delicious grilled foods. Beyond the fundamentals lie hundreds of tricks that come to the practitioner over time. I will try to highlight these throughout this book as I discuss techniques for grilling different foods. But first the basics:
         What to grill: Almost any kind of meat, fish, poultry, game or vegetable can be grilled. For meat the easiest items to grill are tender, naturally flavorful cuts. These top cuts include steaks, chops, filleted fish, boneless poultry, and other relatively thin, easy-to-eat foods. They do tend to be expensive and can be somewhat monotonous after awhile. As a chef, I find whole fish, roasts, lamb shanks bone-in poultry, and the like much more interesting to grill and eat. Foods cooked on the bone shrink less and tend to have more flavor. While they are more challenging to cook, they are worth the trouble and tend to be much less expensive. Many Mexican grill techniques are geared toward less tender foods that require long, slow cooking.
          The popularity of the Mexican cuisine around the world attests to the tremendous variety of dishes   coming  from far and wide across our country. Love of Mexican food shows an appreciation not only  for the constant process of search and discovery of the right combination of the ingredients, but for the great Mexican imagination. The richness of our cuisine flows from our concern for the  sensory  experience  of eating, for we know that the taste, smell, and look of food can enrich an inspire the spirit. It is often said that "cuisine is culture", and to understand the development of Mexican cuisine it is important to know something of the history of Mexico.
 In the pre-Colombian period, the diet of Mexican ancestors was purely native, with nutrition based on the great product of Mexican agriculture, corn. When thrashed and boiled into a "pozole", the corn could be made into flavorful tortillas and tamales, or rendered into flour for other variations. The diet of corn was supplemented with vegetables and meat. A great variety of spices, known as "chile," could be combined with sweet potato, beans, squash, "chayote", and "jicama". Early mexicans also relied on herbs such as "los quelites", "quintoniles", "huazontles", and a wide range of mushrooms. Indigenous wildlife such as deer, rabbits, armadillos, raccoons, "tepezcuintles", and birds such as turkeys, pigeons, and quails could also be served. Even turtles, snakes, and frogs could be made to complement the native American plate. After the Conquest and during the colonial period, the country's cuisine changed dramatically with the culinary influences brought along by the Spanish. With the conquistadores and their descendents came a taste for "cebada" , for rice, olives, wines, spices from India, beef, and different kinds of fruit.
Today's Mexican cuisine is a blend of the original Indian fare with the Spanish. Some of the greatest innovations in Mexican cuisine came from the inspiration of nuns, among whose activities were to cook for the monks and priests. In great feasts held in the honor of the Viceroy, the nuns of the famous convents in Puebla, Michoacan and Oaxaca attained brilliance in traditional bakery. The nuns developed many new pastries and covered sweets, including "natillas", "jamoncillos", "cajetas", and "buòuelos". The most famous of the nuns creations is the spicy "mole poblano" sauce born from the "mulli" a typical sauce of the "nahuas" which combines a variety of "chiles". For a dinner to receive a new archbishop, one of the nuns of the Convento de Santa Rosa de Puebla decided to alter the "mulli" by adding other seasonings such as chocolate, peanuts, sesame and cinnamon just to reduce its overwhelming spicyness.
During the 19th century, mexican woman played a profound role in domestic life. To be a good women in Mexico means to have a profound knowledge and great skill in preparing the cuisine. The imagination, talent and gift for improvisation of the women of that period contributed much to the recipes which have been handed down to us. The demand for their delicious dishes around the world is a testament to them. Mexicans are very proud of their cuisine; to us, it gives a sense of unity and identity everywhere in the world were they meet.
                                       A COLOURFUL SYNTHESIS
          A Mexicain author, Carlos Fuentes, say that to know the cultures of the country’s kitchen and the identity,  you should first discover and feel the place the country market their goods and services and restaurants. However, if we look at the history of the urbanization, we can see the both opposite sides. With the developing capitalizm, restaurants like hotel and inn has been becoming places that different classes usually use while the open places Aristocracts use for trip and showing off.
          In the Mexico, it is whole opposite: Arena markets in which tousands of spices are exhibited has just become the part of touristic town tours. And people discuss the art and politics in the restaurants. Every feelings and ideas are shared there. To sum up, each restaurants in Mexico is an alive organism. With menus and deeper discussions, they are the miror of country’s kitchen. We can see the three part of synthesis that forms this kitchen in this culture. First part is the Spanish Kitchen that gybrids who now become big land owners preserves carefully. Other one is Spanishes who introduce swine meat, rice and fried to Mexicians. Using large amount of garlic in meals remains from imperialist Spanishes.
The other part consists of sea food. Matter of fact,  the majority of meals made by sea food has Spanish town names like “Vecarrus”. The yellow souce prepared with “saffron” and “tomatos” is the first priority of Mexician kitchen.   Let’s move on to dessert. In the book called “ Hybrid Meals and Family’s Hand Book” talks about tousands types of dessert in Mexician kitchen. And the most of these are depending on Spanishes. Just as, Duceria Restaurant in the sity center has a hundred kinds of dessert in its menu.
Other side of mexician kitchen and the main characteristics of it is to cook with steam. These meals cook with tightly close pots are always  presented with thick and wealthy souce.
The meat in Mexico is very limited material. For this reason, they consider coop animals most. Avocado puree used as Guacomole sauce and Chili spices that has variety more than a hundred is the priority accesories in this kitchen.
There is also Chili Cheese. Already using these spices large amount and various forms gives the name of having a bitter taste kitchen to this kitchen.
 We should also talk bout local apperizers. It is hard to find these appetizers in the Mexician restaurants. However, if you go to Mexico in any time, you can find these in Don Chon Restaurant, such as guacomole, it means Avocado sauce, guanos De Magvey, Escamoles and Ahuautle.
The last part of Mexician kitchen is called Astecs Kitchen we can mention about Tortilla, which is presented to Latin America and Mexico, that means Corn Bread.

What rice in chine is exactly similar what corn in Mexico. Even today, Mexicians believe that Corn is the gift of the God given them. Just as, they give a personality to Corn.
The born of Corn is depending on the legend. In the past, this crop went on his existence behind of mountains. One day, the group of ant escaping from winter coming discovered the Corn in the depth of Earht. A fox that was able to have an ant spreaded the news everywhere. But, there is nothing to do for people. They have no technology to go into the depth of Earth. They could not take Corn to sunshine. Asking for wise people, they decided to pray The Rainy God. The Rainy God with a great lightning broke into the rocs and made it pieces. However, some of them become coal. From then to now, four types of Corn are sowed in Mexico: black, red, yellow and white Corn.

This holy nourishment food has affected spanishes who gets ready to discover this new continent as well as natives. According to many spanish peders, Corn is a miracular crop. Dr. Juan Cardenas talks bout the secrets of this plant which creates miracles in his book dated in 1951.
It can be discussed that nourishment and miracurality of it. However, it is obvius that Corn is a sacrificing plant. Although it needs so much sunshine and warm, it fruits even in the height of 3000 meters
           You’ll encounter all of these in your first few days in Mexico:Tortillas. The staple food of generations of ordinary Mexicans, tortillas can be made of flour (more common in the north) or maize (the traditional method and still the most common in the south). Often served alongside a meal as bread would be, tortillas are also used in many typical dishes – rolled and baked for enchiladas, fried for tacos or grilled for quesadillas. Frijoles (beans) A good source of protein, beans of different varieties are most commonly boiled and then fried. They can be a main ingredient in a meal or served almost as a garnish.
          Chilies In general, the bigger the chili, the milder the flavor. Large Poblano chilies are stuffed and served as a main course, the small habañero is ferociously hot. To ask if a dish is spicy, say "es picante?" – though hotel menus will often specify dishes that might offend tourist palates.Guacamole Avocado mashed with onions, chilies and cilantro (coriander). Served as a dip or as a garnish.
         Salsa a salsa is actually just a sauce, although it is most commonly associated with the red or green mix of tomatoes, onion, chili and cilantro (coriander) served on your table as a relish or a dip. Beware of ‘salsa habañero’ in innocuous bottles like small jars of ketchup, and always try just a little salsa first as a precaution.
         Tequila This infamous spirit is most commonly served to tourists in the form of a margarita – mixed with lime juice in salt-rimmed glasses. It is actually derived from the maguey plant – a spiky bush often seen growing in fields. Mezcal is a cruder form of Tequila traditionally served with a worm in the bottle – the worm should be eaten when the bottle is finished!
          Cerveza Mexican beers are now known all over the world. Corona, Sol and Dos Equis are common brands, usually served cold and a very refreshing alternative to iced drinks.
For more examples, take a look at the sample menus shown in many of our hotel features.Ceviche Raw fish marinated in lime juice, often in a chopped salad. Chills Renellos Large Poblano chilies stuffed with cheese or spicy meat (picadillo). The chilies are mild, though the sauce may not be.Enchiladas Tortillas coated in a tomato and chili sauce, stuffed with vegetables, chicken or pork then folded and baked. Despite the chili content, enchiladas are often fairly mild. Enchiladas suizas are topped with sour cream.Huachinango Red Snapper, a common feature on the menus at coastal resorts. Often available ‘al gusto’ or cooked in a choice of methods.Quesadillas Tortillas stuffed with cheese, folded and grilled. A simple dish often served with beans or a little salad and suitable for those avoiding anything spicy.Mole sauce a wonderful rich sauce made with the unlikely combination of chocolate, chilies and many spices. It can be red or green depending on the ingredients and the moles of Puebla and Oaxaca are particularly famous, hence ‘mole poblano’ or ‘mole oaxaqeño’. The sauce is often served over chicken, though turkey is more traditional.
Pipían sauce another of Oaxaca’s specialties, pipían sauce is green and made from pumpkin seeds. It is often served over chicken. Poc Chuc another Yucatecan specialty, where pork fillet is cooked with tomatoes, onions and spices.Pollo Pibil a Yucatecan specialty, not often found outside this region. It traditionally consists of chicken marinated in orange and spices then barbecued in banana leaves.
Tacos Tortillas fried until they are crispy and served with various fillings.Tamales Cornmeal paste wrapped in corn or banana husks and often stuffed with chicken, pork or turkey and/or vegetables, then steamed.Tortas Mexican sandwiches, often large rolls with generous fillings.Tostados Thin and crisp tortillas served loaded with guacamole, sour cream, chilies, chicken etc.
Continental breakfast or ‘American’ bacon or ham and eggs are often available. Mexicans often have just coffee and sweet rolls first thing in the morning with a more substantial meal around 11am, but many of the options below could feature on your breakfast menu. Egg dishes are popular and very tasty, often served with beans.
Plata de Frutas Mixed fruit plate, perhaps including banana, mangoes, melon, or papaya. Chilaquiles Tortillas stir fried with onions, spices and maybe chicken, topped with cheese and served with a sort of gravy.
Huevos revueltos Scrambled eggs, often served with bacon (con tocino) or ham (con jamón)Heuvos a la Mexicana Scrambled with chopped tomato, onion and chilies. Huevos Rancheros Fried and smothered with a chili sauce, often hot.Huevos Motuleños Fried eggs on tortillas, covered with a sauce of tomatoes, chilies, peas and ham. Topped with cheese and served with refried beans.
           The Polan Fossils that has been discovered indicates the existence of this plant before 60000 years. It is also supposed that this plant are regularly sowed 8000 years before christ. It is asserted that Valleys in Techuan Zone are full of Corn field 3000 years before Christ. Corn which is the main material of Mexician kitchen shows different associations to both Mexico and Latin American countries. 42 types of Corn whose height can change between 80 cm and 5 m has been grown up in Mexico. But the most important one is the number of meals which consists of Corn. According to Mexico National Culture Museum, 615 kinds of meal is cook by Corn. 116 of them are kind of Tortilla called Mexician Bread.
        Tortilla, mexician bread, which is prepared with Corn paste by Mexician women and then presented into the napkin after cooking by coal is really thing that arouse nostalgial feelings upon people. Types of Tortilla sold by mobile sellers with their skillfully hands in ever street in Mexico play starring in their life.      
Abobora: A round, hard shelled, thick fleshed winter squash. It's similar in texture and flavor to butternut squash
Aceituna: Olive
Acitrón: Candied cactus fruit
Achiote: Annato tree seed
Achiote Paste: Achiote ground with spices and lime juice or vinegar
Adobo: A spicy paste used while cooking meats, poultry and fish or storing chipotles

Aguacate: Avocado
Aguamiel: Juice of the maguey plant
Ahumado: Smoked
Anis Estrell ado: Star anise - star shaped spice from Southeast Asia with a smoky, licorice like flavor
Anona:Sugar apple - an oval fruit covered with light green knobby protuberances
Aji Ayucllo: Wild pepper found in the jungle
Ajo: Garlic
Albaricoque: Apricot
Alambre:The skewer used in anticuchos
Albóndiga: Meatball (does not need to actually be meat)
Albahaca: Basil
Almuerzo:Second breakfast
Anaheim Pepper:Used in mild dishes as a seasoning
Ancho :Dried poblano chile
 Annatto Oil :This hard, rectangular, rust colored seed has a tangy, earthy, almost iodine-like flavor. It's sold in paste form in some regions however most use the seeds
Anticuchos:Spicy beef kabobs
Aperitivo: Appetizer
Arracheras:Skirt steak
Asadero :A soft, mild cheese
Atole :A thick beverage made form corn or rice
Atún :Tuna
Azafrán :Saffron
Azucar :Sugar
Bacalao :Dried fish
Bañar :To immerse in sauce
Barbacoa :meat (usually cow's head) baked in an earthen pit
Báscula :Scale
Batata :Latin American sweet potatoes
Batir :Beat
Bizcochos:Cookies or sweet buns, generally flavored with anise
Blanquear :Blanch
Bocadillo :Snack
Bolillo:Crusty rolls stuffed for sandwiches
Bonito:Latin American sweet potatoes
Boracho:Cooked with beer or other alcohol - drunken
Brasear :Braise
Brocheta:The skewer used in anticuchos
Bunuelos :Thick tortilla like wheat bread fried and served with ice cream or sugar as a dessert
Burrito:Almost anything rolled in a large tortilla
Al Carbón :Barbecued over wood or charcoal
Cabrito :Young goat
Calabaza :A round, hard shelled, thick fleshed winter squash. It's similar in texture and flavor to butternut squash
Calamar :Squid
Caldo:Soup, broth
Camote :Latin American sweet potatoes
Campechano:Seafood cocktail
Capirotada :A dessert pudding served in the Easter season
Caramelo :Caramel
Carne :Beef
Carne asada :Broiled beef
Carne Guisada:A beef stew served over rice or tortillas
Carne Molida :Ground Beef
Cayenne :Used in many hot sauces
Cazuelitas: A thin tortilla molded into a shallow bowl and deep fried before being filled
Caviche (Cebiche):Raw seafood cooked by marinating in citrus juice
Chimichanga:Deep fried burrito
Chalupas:Thick, filled, boat shaped tortillas
Champurrado:Chocolate atole
Chicharrónes:Fried pork rinds
Chilatole :Chile and tomato atole
Churros:Strips of deep fried pastry sprinkled with sugar
Chorizo:Spicy pork sausage
Cilantro:A popular herb that has a citrus or soapy taste depending on our taste
Comal:The round griddle used to cook tortillas
Coriander :Seeds of cilantro.  Used alone or ground as cumin
Cotija:A hard cheese also known as queso añejo
Cumin:Ground coriander
Desvenar :Devein
Dulce :Sweet. candy
Empanada:Fruit filled turnover
Enchiladas:Corn tortillas are cooked in oil, dipped in sauce, filled and baked with more sauce
Enfrijoladas :Corn tortillas filled and folded in half - topped with thinned frijoles before baking
Entrada:Main dish
Envueltos:Fried tacos
Escabeche:Pickling mixture

Fideos :Pasta, generally angelhair
Flan :A baked custard dessert topped with caramel
Flauta :Deep fried, stuffed corn tortillas
Fresas :Strawberries
Frijoles Refritos :Refried beans
Granada :Pomegranate
Granadilla :Round, lime size fruit has bright orange, highly perfumed, bracingly tart flesh. Also called passion fruit, parcha and maracuya
Gorditas :A thick tortilla, deep fried and stuffed in the air pocket similar to pita bread
Guacamole:A mashed avocado condiment often served as a dip
Guascas :The herb is rarely seen in North America, however the Colombians residing in the US substitute canned asparagus or frozen or fresh.
Guava :Small green or yellow egg shaped tropical fruit, when ripe, resembles taste of peaches
Habenero:Hottest pepper available.
Horchata:A sweet rice drink "Concerning the word "Horchata"; this drink is "una agua fresca predilecta"from the state of Oaxaca, Mexico.  Yes it does consist of boiling the rice with water, sugar and cinammon.  Traditionally, it is served cold with little chunks of "melon" or cantaloupe." Aperez18
Hornear :Bake
Huevos :Eggs

Huicoy :A round, hard shelled, thick fleshed winter squash. It's similar in texture and flavor to butternut squash
Jalapeño :America's most popular pepper
Jicama :Crisp, tan skinned white fleshed, turnip shaped root in the bean family. This is used in salsas as well as green salads
Jugo :Juice
Langosta :Lobster
Leche :Milk
Leche de Enco :Coconut milk
Leche Quemada:Burnt milk candy

Maíz :Dried corn
Malanga :Root looks like a gnarled, brown skinned carrot. The flesh can be pink, yellow or cream colored. The flavor is suggestive of potatoes and beans
Mamey Sapote:Looks like an elongated coconut.
Mango:Tropical fruit, orange flesh
Maracuya :Round, lime size fruit has bright orange, highly perfumed, bracingly tart flesh. Also called granadilla, parcha and passion fruit
Margarita :A tequila based cocktail generally made with citrus and triple sec
Mariquita Cutter:Slotted board with a super sharp blade is used for cutting plantains, yuccas, and other root vegetables
Masa Harina :Masa processed with lime. An easy mix for tortillas and tamales
Metate:A rectangular stone grinding bowl
Molinillo :This intricately carved wooden beater is used for making drinks like Chocolate Mexicano
Nogada :Sauce made from ground nuts
Naranja Agria :sour orange is a member of the citrus family that looks like an orange
Nopal:Edible cactus
NuMex Big Jim Pepper:Largest chile, created from the New Mexican Chile in 1975
Olla de Presion :Pressure cooker
Ostión :Oyster

       Pan Dulce :Sweet rolls
Panela :A crumbly cheese
Pasilla Pepper:Name means "little raisin"
Passion Fruit :Round, lime size fruit has bright orange, highly perfumed, bracingly tart flesh. Also called granadilla, parcha and maracuya
Parcha :Round, lime size fruit has bright orange, highly perfumed, bracingly tart flesh. Also called granadilla, passion fruit and maracuya
Parrilla:Cast-iron grid or grate is used for grilling or making tortillas
Pepitas :Pumpkin seeds
Pescado :Fish
Peter Pepper :Rare ornamental pepper
Pica de Gallo:Minced or processed salsa
Picada :Gordita
Piloncillo:Pressed, unrefined dark brown sugar
Piñon:Pine nut
Piquin:Chile pepper often used to flavor vinegars
Plantain:Banana scented and banana shaped- larger than a banana
Poblano:Popular chile for chile rellenos
Postre :Dessert
Pulpo :Octopus
Quesadillas:Tortillas stuffed with various ingredients (cheese one) and folded in half. They can be fried, baked, sautéed or grilled until cheese melts forming a seal
Queso Añejo :A hard cheese also known as cotija
Queso Fresco :Homemade or very fresh cheese
Quinoa :Tiny, round, ivory colored grain, originated in the Andes Mts. When cooked it swells to four times its size and looks like a tiny disk with a C-shaped tail
Rajas :Fried poblano slices
Rallar :Grate
Relleno :Filled
Rocotillo :This chile looks like a miniature patty pan squash. Orange, yellow, or pale green, it's no larger than the tip of your thumb. It's highly fragrant and aromatic
Salsa:A popular tomato based condiment
Salsa Cruda :Uncooked salsa
Salsa Fresca :Uncooked Salsa
Sangrita :Cocktail made of orange juice, grenadine, chile and tomato juice  served on the side of tequila
Sapodilla:Round or exhaled fruit with a thin, dusky brown skin and off-white flesh, sapodilla tastes like a pear soaked in maple syrup
Serrano:Comes ready to eat in red and green
Sofrito :The cornerstone of countless Latino dishes, including soups, stews, rices, beans
Sopa :Soup
Sopa Seca :Rice or pasta dish
Taco :Soft tortillas wrapped around almost anything with no seal on either end
Tacos al Pastor :Pork tacos
Tamal :Singular of tamales
Tamales :Your choice of filling surrounded by masa and steamed.  A traditional meal of celebration
Taquitos :Small flautas
Tejolote :Pestle
Tequila:Liquor from the blue agave
Tlacoyos:Tortilla dough encloses a simple filling and is grilled on a comal
Tomatillo:Looks like a small tomato with a husk. Used in green sauces
Torta:A sandwich served on a bolillo
Tortilla:A flat Mexican bread made of cornmeal or flour.

Tripas :Tripe
Uva :Grape
Uva Pasa :Raisin
Vains de Vanilla :Vanilla bean
Al Vapor :Steamed
Vino :Wine
Xnipec :A type of chile sauce
Yautia :Root looks like a gnarled, brown skinned carrot. The flesh can be pink, yellow or cream colored. The flavor is suggestive of potatoes and beans
Zacahuil :The largest tamal - eaten in the East Coast of Mexico
Zanahoria :Carrot




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