|chalupa ||A corn tortilla shaped like a boat, fried, then
filled like a taco. |
|chard ||A vegetable related to the beet, used for its
leaves and stalks. High in iron, and vitamins
A and C. |
|chaurice ||A Creole and Cajun sausage. Made from pork, and
normally spicy. Served on its own, or in gumbos
and jambalayas. |
|chervil ||A mild, anise-flavored herb related to parsley. |
|chestnut ||A large, sweet nut of the chestnut tree. Prepared
in a variety of ways after removing the shell and
inner skin (not just roasted over an open fire,
with Jack Frost nearby.) |
|chickpea ||Also called garbanzo beans, these large peas are
common in Mediterranean, Indian, and Middle
Eastern dishes. |
|chile ||The spicy fruit native to Mexico. Its popularity
since the 1500's now extends to Europe, Africa,
and Asia as well as the western hemisphere.
Many varieties, from large to small, mild to hot.
Most of the "heat" is in the seeds and veins,
and comes from the chemical compound capsaicin. |
|chimichanga ||A burrito that is fried or deep fried. A specialty of Sonora, Mexico. |
|chirinabe ||A family-style Japanese dish of fish and vegetables,
cooked in a central pot of broth at the table. |
|chorizo ||A highly seasoned, coarsely ground pork sausage flavored with garlic, chili powder and other spices used in both Mexican and Spanish cooking.
As opposed to other sausages, casing should be removed before cooking. |
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