An empalme (Spanish pronunciation: [emˈpalme], literally "junction") is a form of sandwich that is typical in the Mexican state of Nuevo León. It is commonly served in the , and its origin is believed to be in the municipalities of Salinas Victoria or General Zuazua. An empalme consists of two maize (corn) tortillas. One tortilla is spread with lard on both sides; refried beans and salsa are placed on top of it; then the second tortilla, again with pork lard, is added above the filling to complete the sandwich. It is then warmed up over a charcoal grill or on a comal.
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| - Empalme (gastronomía) (es)
- Empalme (food) (en)
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| - El empalme es un platillo típico del “Valle de las Salinas” el cual abarca los municipios de General Zuazua, Marín, Ciénega de Flores, Salinas Victoria, Higueras y Apodaca en el estado Nuevo León, el lugar de origen de los empalmes, fue en el municipio de General Zuazua Un empalme son dos tortillas con frijoles y salsa. Se le llama así ya que al prepararlo, se pone primero una tortilla (a la cual se le unta manteca de puerco por ambos lados), encima de ella frijoles refritos y salsa y después otra tortilla arriba de los frijoles (también untada con manteca de puerco). (es)
- An empalme (Spanish pronunciation: [emˈpalme], literally "junction") is a form of sandwich that is typical in the Mexican state of Nuevo León. It is commonly served in the , and its origin is believed to be in the municipalities of Salinas Victoria or General Zuazua. An empalme consists of two maize (corn) tortillas. One tortilla is spread with lard on both sides; refried beans and salsa are placed on top of it; then the second tortilla, again with pork lard, is added above the filling to complete the sandwich. It is then warmed up over a charcoal grill or on a comal. (en)
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| - Tortillas, lard, refried beans and salsa (en)
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| - An empalme (Spanish pronunciation: [emˈpalme], literally "junction") is a form of sandwich that is typical in the Mexican state of Nuevo León. It is commonly served in the , and its origin is believed to be in the municipalities of Salinas Victoria or General Zuazua. An empalme consists of two maize (corn) tortillas. One tortilla is spread with lard on both sides; refried beans and salsa are placed on top of it; then the second tortilla, again with pork lard, is added above the filling to complete the sandwich. It is then warmed up over a charcoal grill or on a comal. The salsa used for empalmes is prepared with tomatoes, oregano and chillies. Chorizo, cheese or similar products may also be added. This dish is similar in form to a stacked enchilada, a dish common in New Mexico. (en)
- El empalme es un platillo típico del “Valle de las Salinas” el cual abarca los municipios de General Zuazua, Marín, Ciénega de Flores, Salinas Victoria, Higueras y Apodaca en el estado Nuevo León, el lugar de origen de los empalmes, fue en el municipio de General Zuazua Un empalme son dos tortillas con frijoles y salsa. Se le llama así ya que al prepararlo, se pone primero una tortilla (a la cual se le unta manteca de puerco por ambos lados), encima de ella frijoles refritos y salsa y después otra tortilla arriba de los frijoles (también untada con manteca de puerco). La salsa del empalme tiene un sabor peculiar y se prepara con orégano, chile y tomate. (es)
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