Glossary T
Tirtlen refer to South Tyrol's pastries or large parcels of dough with savory fillings and deep-fried in hot oil. Tirtlen is a flat circle and they are usually filled with seasoned spinach, quark, or sauerkraut ; fried pastry usually stuffed with herb or cream
Tirtlen is also sometimes defined as stuffed Fagots.
South Tyrol is located in Italy, also called Alto Adige or Südtirol
Tlacoyos are a traditional Mexican dish that has been enjoyed for centuries. These stuffed, flattened Masa patties hold a special place in Mexican cuisine, offering a unique Blend of flavors and textures. In this article, we'll delve into the world of Tlacoyos, exploring their rich history, various regional variations, and cultural significance.
Tlayuda is a Mexican dish that is originating from, and particularly popular in Oaxaca. Tlayuda is a specialty of Oaxaca that is often referred to as a "Mexican style pizza", a "baked flatbread" which is topped with pork fat, thin-sliced roasted pork, crumbled or sliced chorizo, or Carne Machaca, but the topping that is most often used in almost every Tlayuda is a black bean purée.
Likewise, while lettuce, beans, meat or cheese are particularly a common toppings used for Tlayuda, there are no strict rules on what constitutes a perfect topping. Street vendors and restaurants offering Tlayuda usually prepare their own versions according to their own taste, preferences and experiences, just like many pizzerias around the world.
Top these "Mexican pizza" with whatever you like: cheese and chopped cabbage are the most common and simplest toppings, though you can use meat, onion, cilantro and so on.
It is said that Tlayuda is not that well-known outside of Mexico, and in general the best quality offerings are to be sought in the Mexican quarters of American cities, Mexican and probably Latin American Restaurants or at those places where Latin Americans constitute a majority, as usual, and as always, the seekers of the true pleasures of traditional and specialty dishes, should enjoy the original flavor where the food has originated and in the case of Tlayuda in Oaxaca. Only then the seekers of the true flavor of Tlayuda can truly say about its truth.
Tô refers to the main staple food of Burkina Faso. Tô, a kind of paste or a stiff porridge prepared with millet, sorghum or maize/corn flour which is eaten lukewarm and accompanied by a sauce. Sauces are a mainstay of the Burkinabè diet.
In Burkina Faso, the most popular sauces are made with baobab and/or sorrel leaves and contain condiments, which vary from region to region. Also, shea butter or groundnut paste is frequently added.
Tô is also known as Wu in Bissa and in Mooré it is called Sagabo.
Burkina Faso is a country in the center of West Africa, north of Ghana and Ivory Coast.