Pollo Ingles

MEAT


CHICKEN
POLLO
BREED UP FROM EVERY BIRD EGG, SPECIALLY THE ¨GALLUS DOMESTICUS¨ SPECIES, SCIENTIFIC NAME OF THE HEN AND THE ROOSTER, HAS PLACED THEIR FIRST HABITAT IN AN AREA BETWEEN SOUTHEAST ASIA, EAST INDIA AND THE FOOTHILLS OF THE HIMALAYAS. THIS ANIMALS ARE OMNIVORES.
NOWADAYS, CHICKEN RAISED SPECIFICALLY FOR MEAT PRODUCTION ARE CALLED BROILERS, THIS GROWS MUCHFASTER THAN EGG LYING HENS AND THE FLESH OF SUCH A BIRD IS USED FOR FOOD.



HOT DOG
PERRO CALIENTE
A COOKED SAUSAGE THAT CONSISTS OF A COMBINATION OF BEEF AND PORK OR ALL BEEF WHICH IS CURED, SMOOKED, COOKED AND SERVED IN A SLICED BUN. AMONG AMERICA´S FAVORITE FOODS, BUT IT WAS IN EUROPE WHERE THIS POPULAR FOOD WAS INVENTED. ALSO AN IMPORTANT SOURCE OFPROTEIN, 100 GR CONTAINS ABOUT 240 KCAL WHICH IT MEANS THAT THE INTAKE OF APROXIMATELY 6 HOT DOGS COULD MEET THE DAILY CALORIES NEEDS ON AN AVERAGE ADULT.


SAUSAGE
SALCHICHA
A FOOD USUALLY MADE FROM GROUND MEET (NORMALLY PORK OR BEEF), MIXED WITH SALT, HERBS AND OTHER SPICES, FORMED IN A CASING MADE FROM INTESTINE AND THEN SMOKED FOR PRESERVE IT. IT IS ONE OF THE OLDEST FORMS OF PROCESSEDFOOD, HAVING BEEN FIRST MENTIONED IN HOMER´S ODYSSEY (AN ANCIENT GREEK TALE) IN THE 9th CENTURY B.C.


HAMBURGUER
HAMBURGUESA
SANDWICH CONSISTING IN A FLATTED, USUALLY DISC-SHAPED SERVING OF GROUND MEAT (USUALLY BEEF BUT COMBINATION OF MEATS AND PORK ARE ALSO USED) THEY ARE USUALLY PLACED INSIDE A SLICED BREAD ROLL. THE TERM HAMBURGER DERIVES FROM HAMBURG, GERMANY FROMWHERE MANY PEOPLE EMIGRATED TO THE UNITED STATES BUT THE INVENTION OF THE HAMBURGUER TOOK PLACE ON THE 15th CENTURY, WHERE MINCED BEEF WAS A VALUED DELICACY THROUGHOUT EUROPE.




BACON
TOCINO
CURED MEET PREPARED FROM A PIG, USUALLY MADE FROM THE SIDE AND BACK CUTS OF THE PORK, EXCEPT IN THE UNITED STATES WHERE IT IS ALMOST ALWAYS PREPARED FROM THE PORK BELLY. IT IS VALUED BOTH AS ASOURCE OF FAT AND FOR ITS FLAVOR. THE TERM BACON REFERS TO THE BACK, IT DERIVES FROM THE FRENCH bako, backe IN THE COMMON GERMANY AND backe IN THE OLD TEUTONIC.






HAM
JAMON
A CUT OF MEET FROM THE THIGH OF THE HIND LEG OF AN ANIMAL, ESPECIALLY PIGS. THE WORD HAM COMES FROM THE OLD ENGLISH hamm. ACCORDING TO THE U.S. LAW IT HAS TO HAVE AT LEAST 20.5% PROTEIN AND CONTAINS NO ADDED WATER.STEAK
BISTEC

HIGH QUALITY BEEF TAKEN FROM THE HINDQUARTERS OF THE ANIMAL, TYPICALLY CUT INTO THICK SLICES THAT ARE COOKED BY GRILLING OR FRYING. BEEF WAS NOT AN IMPORTANT PART OF THE AMERICAN DIET BEFORE THE CIVIL WAR, WERE THE SPANIARDS WHO INTRODUCED THE CATTLE INTO MEXICO IN 1540 AND THE SPANISH AND FRENCH COLONIST BEGIN TO RAISE THEM IN THE 18th CENTURY. AFTER THE SECONDWORLD WAR, BEEF BECAME A SYMBOL OF AMERICAN PROSPERITY.





TACO

TACO

FRIED CORN OR WHEAT TORTILLA ROLLED AND STUFFED WITH A MIXTURE AS OF SEASONED MEAT, CHEESE, LETTUCE. IT IS USUALLY EATEN WITHOUT UTENSILS AND IS OFTEN ACCOMPANIED BY GARNISHES. THERE IS ANTHROPOLOGICAL EVIDENCES THAT THE INDIGENOUS PEOPLE LIVING IN THE LAKE REGION OF THE VALLEY OF MEXICO TRADITIONALLY ATE TACOSFILLED WITH SMALL FISH.








MEATBALLS

ALBONDIGAS

MADE FROM AN AMOUNT OF GROUND MEAT ROLLED INTO A SMALL BALL, SOMETIMES ALONG WITH OTHER INGREDIENTS SUCH AS BREADCRUMBS, MINCED ONIONS, SPICES AND EGGS. THEY ARE USUALLY PREPARED AND ROLLED BY HAND AND COOKED BY FRYING, BAKING, STEAMING OR BRAISING IN SAUCE. IT IS UNCERTAIN WHERE THE MEATBALLS CAME FROM BUT THERE ARE RECIPESFOR MEATBALLS FROM THE TIME OF THE ROMANS.






PATé

PATé

A MIXTURE OF COOKED GROUND MEAT AND FAT MINCED INTO SPREADABLE PASTE; VEGETABLE, SPICES, HERB AND EITHER WINE OR COGNAC IS ALSO ADDED. CAN BE SERVED HOT OR COLD BUT IT IS CONSIDERED TO DEVELOP IT FULLEST FLAVOR AFTER SEVERAL DAYS. THE HISTORY OF THE PATé BEGINS IN THE ANCIENT ROME WHERE IT WAS COMMON TO NAME PARTICULAR...