what does acp stand for in mexican food?
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ACP is shorthand for arroz con pollo, which in Latin America means a paella-like meal of browned chicken thighs and annatto-tinted rice. It's something of a peripheral dish in Mexican cookery. But with a catchy nickname and complete makeover, it's worked its way onto Mexican restaurant menus across the South.
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['Big Bowl Asian Kitchen.', 'Corner Bakery Cafe.', "Cozymel's Mexican Grill.", "EatZi's.", 'On the Border Mexican Grill & Cantina.', 'Rockfish Seafood Grill.', "Romano's Macaroni Grill.", 'Taco Cabana.']
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45 ACP (Automatic Colt Pistol) or . 45 Auto (11.43×23mm) is a handgun cartridge designed by John Moses Browning in 1904, for use in his prototype Colt semi-automatic pistol. After successful military trials, it was adopted as the standard chambering for Colt's M1911 pistol. ... 45 caliber was required in a new handgun.
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['Cornbread. You can never go wrong with a classic! ... ', 'Quesadillas. A great way to add even more Mexican flair to your chili! ... ', 'Nachos. ... ', 'Tacos. ... ', 'Baked Potatoes. ... ', 'Cheesy Potato Skins. ... ', 'Fresh Salad. ... ', 'Sweet Potato Fries.']
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The poblano (Capsicum annuum) is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho ("wide"). ... While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat.
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Fajita is a Tex-Mex, Texan-Mexican American or Tejano, diminutive term for little strips of meat cut from the beef skirt, the most common cut used to make fajitas.
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Menudo, also known as pancita ([little] gut or [little] stomach, from Spanish: Panza; "Gut/Stomach") or mole de panza ("stomach sauce"), is a traditional Mexican soup, made with cow's stomach (tripe) in broth with a red chili pepper base. It shares a name with a stew from the Philippines made with pork and pork liver.
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"Just for comparative purposes, the tacos al vapor in Pátzcuaro, Michoacán, are premade, soft, steaming little bundles of orange chile-stained masa, with a meat filling. They are kept separated in the steamer by little squares of deli paper or maybe waxed paper. They are truly greasy, but delicious.
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Yucatán-Style Shredded Pork Tacos with Achiote (Cochinita Pibil Tacos) This pibil recipe, inspired by one used at Chando's in Sacramento and prepared in a Dutch oven, pops with earthy achiote paste and citrus juices, yielding a luscious, spicy pulled pork.
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Ají dulce, ají cachucha, quechucha, ajicito, or 'ají gustoso" is any of a variety of sweet perennial peppers found in Latin America and the Caribbean. ... In the English-speaking Caribbean, it is known as seasoning pepper and is essential to a variety of traditional dishes.
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Tripas, in Mexican cuisine (known as chitterlings in English-speaking countries), are the small intestines of farm animals that have been cleaned, boiled and grilled. Tripas are used as filling for tacos, and then dressed with condiments such as cilantro, chopped onions, and chile sauce.
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Although burritos are one of the most popular examples of Mexican cuisine outside of Mexico, they are only popular in the northern part of Mexico.
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An ancho is a dried poblano chile. It has a mild to medium heat with a sweet fruity flavor with hints of cherry, prune, and fig. It's used often in Mexican cooking, especially in mole (MOH-lay).
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Mexican food is popular because it's full of flavor. The Mexican dishes include healthy and fresh ingredients like avocados, beans, chiles, tomatoes and other vegetables, and different types of meat like beef, chicken, pork, and fish even rabbit, lamb, among others used in tacos, tamales or soups.
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['Que Fresco! Restaurant, Mexican. ... ', 'El Camello Jr. Restaurant, Mexican, Seafood, $$$ ... ', 'La Chiapaneca. Restaurant, Mexican, Street Food. ... ', 'Chamicos. Restaurant, Mexican, $$$ ... ', 'Posada Margherita. Restaurant, Italian, $$$ ... ', 'Gitano. Restaurant, Mexican. ... ', 'Hartwood. Restaurant, Mexican, Seafood, Central American. ... ', 'Restaurare.']
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A Chimichanga is a Mexican-American fusion large burrito prepared with a choice of meat, vegetables, and spices. deep-fried to a golden perfection, and served on a bed or lettuce with cheese and mild sauce. The residents of Tucson take their chimis very seriously and prefer large, overstuffed versions.
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ABF stands for American breakfast which. Would include hot food such as eggs with.