A pumpkin seed known as a pepita, is the edible seed of a pumpkin or certain other cultivars of squash. The seeds are rather flat and asymmetrically oval, light green in color and may have a white outer hull; some cultivars are hulless, are grown only for their seed. The seeds are nutrient-rich, with high content of protein, dietary fiber and numerous micronutrients; the word can refer either to the hulled kernel or unhulled whole seed, most refers to the roasted end product. Pumpkin seeds are a common ingredient in Mexican cuisine and are roasted and served as a snack. Marinated and roasted, they are an autumn seasonal snack in the United States, as well as a commercially produced and distributed packaged snack, like sunflower seeds, available year-round. Pepitas are known by their Spanish name, salted and sometimes spiced after roasting, in Mexico and other Latin American countries, in the American Southwest, in speciality and Mexican food stores; the earliest known evidence of the domestication of Cucurbita dates back 8,000–10,000 years ago, predating the domestication of other crops such as maize and common beans in the region by about 4,000 years.
Changes in fruit shape and color indicate intentional breeding of C. pepo occurred by no than 8,000 years ago. The process to develop the agricultural knowledge of crop domestication took place over 5,000–6,500 years in Mesoamerica. Squash was domesticated first, with maize second, followed by beans, all becoming part of the Three Sisters agricultural system; as an ingredient in mole dishes, they are known in Spanish as pipián. A Mexican snack using pepitas in an artisan fashion is referred to as pepitoría. Roasted, unhulled pumpkin seeds are popular in Greece with the descriptive Italian name, passatempo; the pressed oil of the roasted seeds of a Cucurbita pepo subsp. Pepo var.'styriaca' is used in Central and Eastern Europe as cuisine. An example of this is pumpkin seed oil. Pumpkin seeds can be made into a nut butter. In a 100 gram serving, the seeds are calorie-dense and an excellent source of protein, dietary fiber, iron, manganese and phosphorus; the seeds are a good source of riboflavin, pantothenic acid and potassium.
The oil of pumpkin seeds, a culinary specialty in and important export commodity of Central Europe, is used in cuisine as a salad and cooking oil. The following are ranges of fatty acid content in C. maxima pepitas: The total unsaturated fatty acid concentration ranged from 9% to 21% of the pepita. The total fat content ranged from 11% to 52%. Based on the quantity of alpha-tocopherol extracted in the oil, the vitamin E content of twelve C. maxima cultivar seeds ranged from 4 to 19 mg/100 g of pepita. Pumpkin seeds were once used as an anthelmintic in traditional medicine by indigenous people of North America to expel tapeworms and other intestinal parasites; this led to the seeds being listed in the United States Pharmacopoeia as an antiparasitic from 1863 until 1936. Cucurbitacin Cucurbitin Egusi List of edible seeds List of squash and pumpkin dishes
The chile relleno is a dish in Mexican cuisine that originated in the city of Puebla. In Mexico, it consists of a stuffed, fresh poblano pepper, sometimes replaced with a Hatch chile, pasilla or jalapeño chili pepper. In 1858 it was described as a "green chile pepper stuffed with minced meat and coated with eggs". In current cuisine, it is stuffed with melted cheese, such as queso Chihuahua or queso Oaxaca or with picadillo meat made of diced pork and nuts, seasoned with canella. Although it is served in a tomato sauce, the sauces can vary; some versions in Mexico use rehydrated dry chiles such as pasillas. In the United States, chiles rellenos are filled with asadero, asiago, or Monterey Jack cheese, but can be found with cheddar or other cheeses, as well as ground or minced meat; the chile is dipped in an egg batter and either pan-fried or deep-fried. Chiles rellenos are a popular cuisine in the U. S. state of New Mexico, where the Hatch chile is revered for its slender shape and medium-to-hot flavor.
In the contiguous U. S. rellenos are served with red or green chile sauce or mole. Variations, which can be seen based on regional tastes or experimentation, include: pecan-encrusted crab-filled inside of a "chile relleno burrito" in a casserole form A recipe from 1914 is published in a period guidebook to San Francisco restaurants. In Guatemala, the pimiento pepper is stuffed with shredded pork and vegetables. Like the Mexican version, it is covered with egg fried, it is served inside a bread bun. Chiles en nogada Jalapeño popper Dinamita List of Mexican dishes
Arroz poblano is a Mexican dish made with rice, in which its green color comes from a chile poblano liquid preparation. The green liquid is made by blending roasted chile poblano with onion, cilantro and some water. White rice is fried in oil the liquid is added, as well as yellow corn grains, small strips of chile poblano and salt; the rice is simmered until tender. Gironella De'angeli, Alicia. Larousse de la cocina mexicana. ISBN 9789702216858
Food drying is a method of food preservation in which food is dried. Drying inhibits the growth of bacteria and mold through the removal of water. Dehydration has been used for this purpose since ancient times. C. by inhabitants of the modern Middle East and Asia regions. Water is traditionally removed through evaporation, although today electric food dehydrators or freeze-drying can be used to speed the drying process and ensure more consistent results. Many different foods can be prepared by dehydration. Meat has held a significant role. For centuries, much of the European diet depended on dried cod—known as salt cod, bacalhau, or stockfish, it formed the main protein source for the slaves on the West Indian plantations, was a major economic force within the triangular trade. Dried fish most cod or haddock, known as Harðfiskur, is a delicacy in Iceland, while dried reindeer meat is a traditional Sami food. Dried meats include prosciutto, bresaola and beef jerky. Dried fruits have been consumed due to their high sugar content and sweet taste, a longer shelf-life from drying.
Fruits may be used differently. The plum becomes the grape a raisin. Figs and dates may be transformed into different products that can either be eaten as they are, used in recipes, or rehydrated. Freeze-dried vegetables are found in food for backpackers and the military. Garlic and onion are dried. Edible mushrooms, as well as other fungi, are sometimes dried for preservation purposes or to be used as seasonings. Home drying of vegetables and meat can be carried out with electrical dehydrators or by sun-drying or by wind. Preservatives such as potassium metabisulfite, BHA, or BHT are not required. However, dried products without these preservatives may require refrigeration or freezing to ensure safe storage for a long time. Industrial food dehydration is accomplished by freeze-drying. In this case food is flash frozen and put into a reduced-pressure system which causes the water to sublimate directly from the solid to the gaseous phase. Although freeze-drying is more expensive than traditional dehydration techniques, it mitigates the change in flavor and nutritional value.
In addition, another used industrial method of drying of food is convective hot air drying. Industrial hot air dryers are simple and easy to design and maintain. More so, it is affordable and has been reported to retain most of the nutritional properties of food if dried using appropriate drying conditions. There are many different methods for drying, each with their own advantages for particular applications; these include: National Center for Home Food Preservation, drying section
Frijoles charros is a traditional Mexican dish. It charros; the dish is characterized by pinto beans stewed with onion and bacon. Other common ingredients include chili peppers, cilantro, sausage and chorizo, it is served warm, is of a soupy consistency. Cowboy beans, a similar US dish. "Cowboy beans are made made with onions, tomatoes, salted pork and beans. Frijoles Charros Recipe Template:Maxeci-cuisine-stub