Tacos Al pastor/De Adobada ("shepherd style") are made of thin pork steaks seasoned with adobo seasoning, then skewered and overlapped on one another on a vertical rotisserie cooked and flame-broiled as it spins.
Frijoles de la Hoya ( Beans)
The pinto bean is a variety of the common bean (Phaseolus vulgaris).
Arroz Mexicano ( Rice)
Spanish rice, red rice or arroz rojo or better known as "sopa de arroz" is a Mexican side dish made from white rice, tomatoes, garlic, onions, and other ingredients.
Accompaniment to tacos
Red radishes, lime slices, salt, pickled or grilled chilis (hot peppers), and occasionally cucumber slices, or grilled cambray onions.
Pupusa revuelta contains a blend of cheese, pork (chicharrón), and refried beans
Pupusas de Queso ( Chesse)
Pupusa de queso contains cheese (queso, usually a soft cheese called quesillo found throughout Central America)
Pupusa de Chayote ( Zucchini)
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Curtido ( Cabege)
Curtido, the accompanying slaw, is a combination of cabbage, carrots, and onions in a vinegary, spicy brine.
Fernaldia pandurata is an important source of food in El Salvador and Guatemala. The plant's buds and flowers are used for cooking in a variety of ways, including in pupusas.
("fish tacos") originated in Baja California in Mexico, where they consist of grilled or fried fish, lettuce or cabbage, pico de gallo, and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.
("shrimp tacos") also originated in Baja California in Mexico. Grilled or fried shrimp are used, usually with the same accompaniments as fish tacos: lettuce or cabbage, pico de gallo, avocado and a sour cream or citrus/mayonnaise sauce, all placed on top of a corn or flour tortilla.
FLAN is an open pastry or sponge cake containing a sweet or savoury filling. A typical flan of this sort is round, with shortcrust pastry, usually coated with sweet syrup. It is similar to a custard tart or a South African melktert.