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Quiz about A Tale of No Tortillas Advent Calendar 4
Quiz about A Tale of No Tortillas Advent Calendar 4

A Tale of No Tortillas Advent Calendar [4] Quiz

Mexican Foods Without Tortillas

In many parts of the world, Mexican cuisine is defined by soft dough blankets wrapped around a mix of ingredients. However, there are a great number of Mexican dishes that don't use them! Let's take a look at ten. (Click the images for a closer look!)

A photo quiz by trident. Estimated time: 3 mins.
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Author
trident
Time
3 mins
Type
Photo Quiz
Quiz #
418,412
Updated
Dec 04 24
# Qns
10
Difficulty
Easy
Avg Score
8 / 10
Plays
116
Last 3 plays: CICELYALASKA (8/10), Guest 205 (3/10), Mpproch (8/10).
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Question 1 of 10
1. Chile relleno is a Pueblan dish in which a pepper is stuffed with cheese and other ingredients, then typically battered and fried. Underneath is a delicious sauce, usually tomato-based. What kind of chile pepper is most often used for this dish? Hint


Question 2 of 10
2. Don't confuse it with a musical group. This Mexican soup is made with tripe (cow's stomach) and a red chile or white broth. What soup is it? Hint


Question 3 of 10
3. One wouldn't eat the corn husk wrappers found here, but you would find within which millennia-old treat made with a corn-based "masa" dough? Hint


Question 4 of 10
4. Birria is a meat stew originating from the Mexican state of Jalisco. The flavor is so popular that it was incorporated into tacos, quesabirrias, and even ramen. While beef is a popular choice, what was the traditional meat used in this dish? Hint


Question 5 of 10
5. Cucumber, chiles, red onion, and lime juice are often used to flavor the Mexican dish known as aguachile. What ingredient is the star of this dish? Hint


Question 6 of 10
6. Often paired with delicious churros, champurrado is a Mexican "atole" beverage thickened with masa or corn flour. Which of these ingredients gives this hot beverage its dark color? Hint


Question 7 of 10
7. Pozole is a Mexican soup that can be prepared in a variety of different ways, but the common ingredients across them all are a hominy base (a type of corn product) and usually some kind of meat. Which of these ways would NOT typically be a style of pozole? Hint


Question 8 of 10
8. If you wanted to order some Mexican street corn, which of these words would you look for? Hint


Question 9 of 10
9. A legacy of France's short-lived occupation of Mexico, a "mollete" is a type of open-faced sandwich that utilizes baguette-type bread. Besides bread and cheese, which of these ingredients defines this dish? Hint


Question 10 of 10
10. "Pan de muerto" is a sweet bread traditionally baked in celebration of Día de Muertos and flavored with sugar, anise, or orange flower water. What are the shapes at the top of the bread meant to represent? Hint



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Quiz Answer Key and Fun Facts
1. Chile relleno is a Pueblan dish in which a pepper is stuffed with cheese and other ingredients, then typically battered and fried. Underneath is a delicious sauce, usually tomato-based. What kind of chile pepper is most often used for this dish?

Answer: poblano

Chile relleno, which finds its roots in colonial-era Puebla, features a roasted and stuffed pepper as its centerpiece. The stuffing often includes a mix of cheeses, meats, or vegetables, depending on regional variations. The pepper is typically dipped in a fluffy egg batter and fried until golden.

It is commonly served with a mild tomato-based sauce that complements the pepper's slight smokiness. Poblano peppers are the most commonly used for chile rellenos, prized for their size and moderate spiciness.
2. Don't confuse it with a musical group. This Mexican soup is made with tripe (cow's stomach) and a red chile or white broth. What soup is it?

Answer: menudo

Remember: no tortillas, so "sopa de tortilla" cannot be the correct answer! Menudo is often associated with festive occasions and is believed to have originated as a hearty dish in rural communities. Known for its rich and savory taste, it is made from beef tripe, flavored with a robust broth seasoned with spices such as oregano, garlic, and dried chiles.

Some regional versions include hominy (a corn product), which adds a slightly sweet and chewy texture. The dish is typically garnished with fresh cilantro, onions, lime, and crushed red pepper for added flavor. Menudo has a reputation as both a comfort food and a popular remedy for hangovers.
3. One wouldn't eat the corn husk wrappers found here, but you would find within which millennia-old treat made with a corn-based "masa" dough?

Answer: tamales

Tamales date back to ancient Mesoamerican civilizations, where they were a portable food for warriors and travelers. Made from masa, a dough made of nixtamalized (treated with lime) corn, tamales are filled with various ingredients such as seasoned meats, beans, cheese, or vegetables. The filled dough is wrapped in a corn husk or banana leaf and steamed until firm.
4. Birria is a meat stew originating from the Mexican state of Jalisco. The flavor is so popular that it was incorporated into tacos, quesabirrias, and even ramen. While beef is a popular choice, what was the traditional meat used in this dish?

Answer: goat

Originally made with goat meat, birria is now often prepared with beef, lamb, or mutton, marinated in a flavorful mix of spices, chiles, and vinegar. The meat is slow-cooked until tender, resulting in a rich, savory, and slightly smoky taste with a hint of spiciness. Birria is typically served with its broth, known as "consommé," and accompanied by fresh toppings like onions, cilantro, and lime.
5. Cucumber, chiles, red onion, and lime juice are often used to flavor the Mexican dish known as aguachile. What ingredient is the star of this dish?

Answer: seafood

Aguachile is a refreshing and spicy Mexican dish that originated in the coastal region of Sinaloa. It is traditionally made with raw shrimp and often features other types of seafood. It includes a marinade of lime juice, water, and blended green or red chiles, with the lime juice "cooking" the protein, similarly to ceviche.

The dish is further enhanced with thinly sliced cucumber, red onion, and fresh cilantro. It is a popular choice for warm days as it is served chilled, and it pairs well with tostadas or tortilla chips.
6. Often paired with delicious churros, champurrado is a Mexican "atole" beverage thickened with masa or corn flour. Which of these ingredients gives this hot beverage its dark color?

Answer: chocolate

Champurrado finds its roots in Mesoamerican cultures, where cacao held great cultural and spiritual significance. It is a type of atole, a thickened beverage made from masa harina (corn dough or flour), and is flavored with chocolate, cinnamon, and sometimes vanilla. Champurrado is sweetened with sugar or piloncillo (unrefined cane sugar) and has a rich, creamy texture.

Its warm, comforting taste makes it especially popular during colder months and festive occasions like Día de Muertos and Christmas.
7. Pozole is a Mexican soup that can be prepared in a variety of different ways, but the common ingredients across them all are a hominy base (a type of corn product) and usually some kind of meat. Which of these ways would NOT typically be a style of pozole?

Answer: pozole negro

Pozole has origins in pre-Hispanic times, often linked to the ritualistic practices of the Aztecs. Its main ingredient is hominy, made from corn kernels, which are simmered with pork or chicken and flavored with garlic and spices. Pozole comes in three main varieties: rojo, seasoned with red chiles for a smoky and slightly spicy taste; verde, made with green chiles, tomatillos, and herbs for a fresh and tangy flavor; and blanco, which has a more neutral, savory broth.

It is served with toppings like shredded lettuce, radishes, lime, onions, and oregano.
8. If you wanted to order some Mexican street corn, which of these words would you look for?

Answer: elote

Elote, a popular Mexican street food, consists of a grilled or boiled corn cob coated with creamy mayonnaise or butter and topped with cotija cheese, chili powder, and lime juice. It is often served in foil or on a sturdy skewer. Elote is enjoyed as a snack or side dish and is a staple at festivals, markets, and street stalls.
9. A legacy of France's short-lived occupation of Mexico, a "mollete" is a type of open-faced sandwich that utilizes baguette-type bread. Besides bread and cheese, which of these ingredients defines this dish?

Answer: refried beans

The creation of the mollete centers around the bolillo, a bread roll influenced by the French baguette that became popular in Mexico during the 19th century, particularly after the French intervention (1861-1867). Indigenous Mexican ingredients like beans and salsas were combined with European-style bread and cheese to create molletes.

These open-faced sandwiches are often garnished with fresh pico de gallo, though modern variations may include other ingredients, such as avocado slices. They are popular as a breakfast or brunch dish, though they can of course be enjoyed any time of the day.
10. "Pan de muerto" is a sweet bread traditionally baked in celebration of Día de Muertos and flavored with sugar, anise, or orange flower water. What are the shapes at the top of the bread meant to represent?

Answer: bones

The most distinctive feature of pan de muerto is its decoration: pieces of dough shaped to resemble bones are typically arranged in a cross pattern on top. These "bones" may be dusted with sugar or glazed. The design is rich in symbolism, with the central "knob" of dough representing a skull, while the cross pattern signifies the four cardinal directions. Pan de muerto is commonly shared with family during gatherings to honor and remember loved ones who have passed away.

It is also placed on altars, or "ofrendas," as an offering to the deceased, reflecting the belief that the spirits of the dead return to visit the living during Día de Muertos.
Source: Author trident

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