DOCSLIB.ORG

The Authentic Guacamole with Totopos and Chicharrón —Crackling Pork—

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
The Authentic Guacamole with Totopos and Chicharrón —Crackling Pork— OUR CART TO THE TABLE The authentic guacamole with totopos and chicharrón —crackling pork— 10€ Chapulines —fried grasshoper— from Oaxaca (30 grs) —Depending on availability— 6€ Cooked “chicatanas”ants (10 grs) —Depending on availability— 8€ Nixtamalized corn “totopos” 2€ Homemade Iberian pork “chicharrón” 3,50€ VAT included COLD STARTERS Trio of oysters —black aguachile with tuna, green with lemon/cucumber and red with Hermosillo machaca— 16€ Tostadas —deep-fried corn tortillas— with red tuna and chipotle sauce (3 pcs) 18€ Tostada -deep-fried corn tortilla- with centollo crab in Acapulco style cebiche (3 pcs) 16€ Red aguachile with mango and fresh fish from Barceloneta fish market 16€ Our green cebiche with fresh fish from Barceloneta fish market 22€ Traditional Mexican cocktail, tomato, chilli, fish and seafood Vuelve a la vida 18€ WARM STARTERS Iberian pork tacos al pastor (2 pcs) 14€ Oaxaca cheese mixiote in acuyo leaf with txistorra (sausage) and tortillas (we have a vegetarian option) 16€ Coyoacán market-style roast elote (corn on the cob) 7€ Fried quesadillas with Veracruz-style txangurro (2 pcs) 10€ Homemade nixtamalized corn tortillas 4€ VAT included FROM THE SEA Ensenada taco with fried soft-shell crab (2 pcs) 24€ Tatemado octopus, surf and turf from Isla Mujeres 26€ Wild sea bass Zarandeado-style 24€ FROM THE EARTH Michoacán-style Iberian carnitas — pork— to make your own tacos 28€ Cal Rovira organic chicken with our own Oaxaca-style black mole 25€ Iberian-breed cochinita pibil —pulled pork— with frijoles de la olla —black bean stew— and xnipec sauce 28€ Beef cheeks in mole Ejuteco 18€ Tamales: mole negro, ranchero and from the “milpa” 15€ VAT included D E S S E R T S “4 leches” cake with almond biscuit and red fruits 8€ “Torta de oro” cake with blue corn pinole ice cream and rompope —Mexican eggnog— 8€ Babá al mezcal, fried plantain and Papantla vanilla ice cream 10€ Cheesecake with mango snow, chamoy sauce, red berries and beetroot 10€ Artisan ice creams and snows from México —chocolate, vanilla, mango, flor de rosita de cacao, pinole— 8€ Hot chocolate cake with black “mole” (spicy chilly sauce) from Oaxaca region 7€ Chocolate metate Tamal with cocoa’s “flor rosita” ice-cream 8€ The café de olla ceremony with cane-sugar piglet biscuits (for 2 people) 6€ VAT included TASTING MENU Price per person / Minimum 2 people 58€ Mexican probiotic drink — The authentic guacamole with totopos and chicharrón —crackling pork— Chapulines —fried grasshoper— from Oaxaca (15 grs) —Depending on availability— Red aguachile with mango and fresh fish from Barceloneta fish market Tostadas —Spider crab “tortilla” with guacamole— — Wild sea bass Zarandeada-style Iberian-breed cochinita pibil —pulled pork— with frijoles de la olla —black bean stew— and xnipec sauce — Seasonal fruit sorbet with “chamoy” —apricot sauce— Chocolate metate Tamal with vanilla ice-cream The café de olla ceremony with cane-sugar piglet biscuits VAT included.
Load more

Recommended publications
  • Appetizers Antojitos Mexicanos
    D’ LA SANTA MEXICAN CUISINE & GRILL Appetizers Picocitos 4.99 (3) Crispitos 10.99 (3) Jalapeno~ peppers stuffed A handmade tortilla of chicharron de queso, with cream cheese & bacon. topped with guacamole. Molletes 5.50 Rajitas 8.99 (2) Toasted french bread halves topped Fire roasted poblano peppers w/ corn & cream sauce. w/ refried beans, cheese & pico de gallo. Queso fundido 11.99 Tuetanos 4.99 Melted asadero cheese, with your choice (1) Fire roasted bone marrows boat of chorizo, mushrooms or plain. with cotija cheese and green onion. Guacamole 8.99 Arroz del Dia 4.99 Fresh guacamole with green onions and White rice with corn. cotija cheese. Antojitos Mexicanos Unless otherwise specified, comes with your choice of meat: chorizo, pastor, carne asada or pollo. Huarache 13.99 Portobello 14.99 Long thick tortilla topped with refried beans, A grilled portobello topped with your choice of your choice of meat, shredded lettuce, radish, cotija cheese & sour cream. meat & melted asadero cheese. Served with whole pinto beans & fresh roasted salsa. Nopal 13.99 Grilled cactus topped with melted cheese covered with your choice of meat. Whole La Papazota 13.99 beans & tortillas on side. Large baked potato filled with asadero cheese (3) Doraditos 10.99 and topped with your choice of meat, Hard shell corn tacos filled with refried sour cream, bacon & green onions. beans, melted cheese and your choice of meat. Roasted tomato salsa on side. Chile en Nogada 16.99 Quesadilla 10.99 Considered a culinary icon of Mexican heritage, Handmade corn tortilla filled with your choice: mushrooms, fire roasted rajitas poblano peppers this dish dates back to 1821.
    [Show full text]
  • The Makers of HERDEZ® Brand Salsa Expand With
    Contact: Vitoria Perez Havas Formula (619) 234-0345 [email protected] The Makers of HERDEZ® Brand Salsa Expand with Launch of “Traditional Guacamole” Line Top Selling Salsa Brand in Mexico Introduces Refrigerated, Ready-Made Guacamole – Now Available at Select Grocers Nationwide ORANGE, CA (Sept 16, 2020)—The makers of the HERDEZ® brand, the number one selling salsa brand in Mexico and a staple in kitchens for over 100 years, today announced the introduction of a delicious new line of refrigerated guacamole. Made with only simple ingredients, the HERDEZ™ Traditional Guacamole line brings the authentic flavors of Mexico straight to homes everywhere in a tasty, ready-to-eat format that means less time prepping and more time dipping. Containing only seven ingredients, including real Hass avocados, tomato, onion, cilantro and green peppers, the new guacamole is available in two varieties—Mild and Spicy. HERDEZ™ Traditional Guacamole gives Mexican food lovers a new way to combine their love for avocado with their love for traditional Mexican food and can be enjoyed with other HERDEZ® brand favorites such as HERDEZ® Salsa Casera, HERDEZ® Salsa Verde and the wildly popular HERDEZ GUAC SALSA™ dip. "Guacamole plays a huge role in Mexican cuisine and it continues to grow in popularity with an estimated 2.6 billion pounds of avocados being consumed by Americans in 2019," said Diana DeLoza, senior brand manager at MegaMex Foods. “The recipe of this guacamole came from the archives of Fundacion HERDEZ, a non-profit culinary library in the heart of Mexico City. The Fundacion has been researching and preserving Mexican culinary traditions since 1987.
    [Show full text]
  • Picos Restaurant Dinner Menu (As of 12-07-2016)
    OFREGIONS MEXICAN CUISINE Ceviches APPETIZERS PESCADOR 12 **NAMED TEXAS MONTHLY Top 10 TACO In Texas** SEAFOOD AL AJILLO Lime-marinated Fisherman’s ceviche with fresh Chilorio 12 Your choice of seafood pan sautéed in olive oil infused snapper, Gulf shrimp or combo, tossed with onions, Sinaloa-style slow roasted seasoned pulled pork served with fresh garlic, pasilla and arbol peppers served with tomatoes, serrano peppers, cilantro and avocado with avocado slices, pico de gallo and fresh tortillas toasted bolillo bread SHRIMP 16 Campechano 13 Tamales Oaxaqueños 15 Lime-marinated fresh snapper, Gulf shrimp or combo, Three banana leaf-wrapped tamales - pork, chicken and Octopus 16 tossed with onions, tomatoes, cilantro, serrano peppers, portobello with cuitlacoche CALAMARI 14 avocado and fresh campechana sauce Nachos Jorge 12 NAPOLEÓN WITH 13 Cochinita pibil, Chihuahua cheese, marinated red CALAMARI Mexicana 14 onions, jalapeños, guacamole, and refried black beans Fresh calamari sautéed with fresh tomatoes, onions, serrano PINEAPPLE AND MANGO PICO peppers and cilantro, served with toasted bolillo bread Tower of lime-marinated fresh snapper, Gulf shrimp or combo layered with pineapple and mango pico, tomatoes Queso Flameado 12 Mariscada a la Mex 20 and avocado Melted Chihuahua cheese topped with house-made chorizo or sautéed mushrooms and poblano peppers Gulf shrimp, fresh calamari, crawfish tails, mussels and red snapper sautéed with onions, peppers, cilantro and VUELVE A LA VIDA COCKTAIL* 19 tomatoes, served with toasted bolillo bread Gulf
    [Show full text]
  • Short Rib Cochinita Pibil
    Salsas are key to Taco-eating. Try many, own your taco. We make ours fresh, in house from the best ingredients available. (1.5 each or 5 for 5.0) MEXICANA LA MAYA MORITA VERDE FRESCA Tomato, white onion, Pineapple, Chipotle, tomatillos, Serrano chillies, jalepeño, lime, coriander habañero vegetable stock tomatillos, coriander MILD QUITE SPICY QUITE SPICY SPICY BOTANITAS ...................................4 Jicama, celery, carrot crudites. Chilli, lime & salt dressing CHILE DE ARBOL DEL VIC EL DIABLO Toasted arbol chillies Charred habañero Made using a mix of the hottest chillies GUACAMOLE ............................6.5 & garlic oil & lime on the planet (only for massive show-offs) Served with totopos or chicharron VERY SPICY HOT WILD or both ..................................................... 7.5 In Mexico, shellfish and seafood is often eaten raw in ceviches, cocteles or aguachiles, especially on the Pacific Coast and Baja California. 2 pcs per portion OYSTERS ......................... (each) 3 CLAMS ...................................9.5 Mezcal, citrus dressing, worm salt Dorset Giant Cherrystone, pico de TUNA .............................................. 9 or with pickled Jalapeño and lime ....... 3.5 gallo, jalapeño, salsa Valentina (raw) Avocado, chile de arbol, blue corn tostada APACHE ...................................8.5 AGUACHILE .............................10 Flank tartare, lime, spices, salsa Valentina Seabass, lime, serrano chilli (raw) COCHINITA ..............................5.5 Seafood cocktails Slow roast pork shoulder marinated in orange, anchiote and charred garlic, CEVICHE ................................ 11 ACAPULCO ...........................11.5 red onion-habanero escabeche Seabass (raw, marinated in lime juice), Prawns (cooked) pico de gallo, tomato salsa, pico de gallo, spices traditionally served slightly sweet Two per portion. Some of our tacos are quite fiery. We can dial this down All served with fresh tortillas (2-4 people, appetite depending) where possible.
    [Show full text]
  • Camarón Que Se Duerme, Se Lo Lleva La
    CAMARÓN QUE SE DUERME, SE LO LLEVA LA CORRIENTE DICHO No.3 LUNCH PEZ SALSAS CHIPS & SALSA $3 For each additional salsa add $2 HOUSE SALSA SALSA VERDE SALSA NEGRA SALSA CHIPOTLE DRY CHILE-CHUNKY POBLANO HABANERO “MUSTARD” PINEAPPLE-SERRANO PEANUT CREMA PICO DE GALLO CHIPS & GUAC $9 Heirloom tomatoes, watermelon, Griddled Mexican Sandwiches cucumber, jicama, with Pez house salad queso fresco, avocado, or Pez Fries cucumber-basil sorbet $9 El Pez grilled daily dive, cabbage pico de gallo, Chilaquiles (rojo or verde) avocado, tartar sauce chicharron, cilantro, onions, queso $13 fresco, black beans [add a sunny egg $2] El Pollo $9 grilled chicken, pico de gallo, avocado, queso fresco, cilantro aioli Queso fundido $13 lamb chorizo verde, goat cheese, pepper jack, spinach, fire roasted chiles A Huevo $9 chorizo scramble, refried beans, papas enchiladas, pico de gallo, avocado, Shrimp and cauliflower crispy tacos, queso fresco cauliflower escabeche, avocado, $12 poblano crema $10 La Hawaiiana shrimp cake, smoked ham, Yucatan pork taquitos, toasted grilled pineapple pico, cilantro aioli almond guacamole, $14 mojo pichon, radish salad $10 La Cubana Salsa verde carnitas, Pez and chips ham, manchego cheese, pickles, Pacifico batter, daily dive, arugula, aioli Pez fries, lime aioli $14 $12 STARTERS & SANDWICHES Pozole Verde green chile stewed chicken, hominy, lime, all the fixins $8 Pozole and Pez house salad $14 LA Daily soups del chef $6 PARILLA 6 oz Angus New York Strip $20 10 oz Angus New York Strip $26 MAIN COURSE 12 oz SALADS Angus Rib
    [Show full text]
  • Let's Taco 'Bout It! El Chisme (Enchiladas) Para Charlar (Entres)
    Conociendonos (To Share) Let’s Taco ’bout it! Tlayuda Oaxaqueña $11 Three “street” tacos served over fresh homemade, hand pressed corn Comal-toasted large corn tortillas, refried red beans, quesillo cheese, tortillas tomatoes, onions, shaved romaine, avocado, and salsa morita Barbacoa de Lengua $ 16 Add: Beef tasajo, huitlacoche mushrooms, or sautéed chapulines $ 3 Braised for 6 hours: Beef tongue, green cabbage, chili de arbol salsa Queso Flameado $7 Carnitas de Pato $ 14 Melted menonita cheese with roasted corn, piquillo pepper, served with fresh hand pressed corn tortillas Carnitas-style seared duck legs, cooked in own fat, with jicama escabeche and pineapple habanero salsa Add: Pork chorizo, roasted poblanos rajas, or sautéed chapulines $3 Chapulines del Monte $15 Guacamole Charla $11 Oaxaca-style dried grasshoppers with cilantro and lime avocado salsa Avocado, cilantro, onions, serrano peppers, and lime, served with fresh hand pressed corn tortillas Nopalitos $13 El secreto (Starters) Red bean purée, grilled cactus, and huitlacoche mushrooms with verde salsa Pozole Rojo $11 Tasajo del Centro $14 Corn hominy, braised sheered pork, oregano, and chile huajillo broth Seared tasajo beef, poblano rajas, melted menonita cheese, and salsa Sopa Azteca $10 Oaxaca Oaxaca style with dried pasilla pepper, tomato, chicken broth, tortilla El Chisme (Enchiladas) strips, queso Oaxaca, avocado cubes, and cream Enchiladas Tultecas $13 Tacos Dorados $8 House made guajillo tortillas topped with chorizo, potatoes, and stew- Three homemade rolled crispy
    [Show full text]
  • Guacamole Salsas with Chips Pa' Empezar Tacos Platos Grandes Pa
    Guacamole Traditional 12 Spicy crab 13 Salsas with chips Tomatillo / Habanero / Arbol 3 each / 8 all three Pa’ empezar TORTILLA SOUP avocado, queso fresco, crispy tortilla 8 CEVICHE MIXTO octopus, shrimp, mahi mahi, passion-chile serrano sauce 14 EMPANADAS VEGETARIANAS yellow corn turnovers, mushroom, zucchini blossom 8 QUESO FUNDIDO Oaxaca, Manchego, Chihuahua, served with chorizo or mushrooms 14 ELOTE DE LA CALLE grilled corn, mayo, queso cotija, tajin 7 LA ENSALADA arugula, corn, tomato, queso fresco,mango dressing 10 QUESADILLA flour tortilla, Mexican cheese, choice of sautéed shrimp or grilled tender steak 12 TUNA TOSTADITAS crispy tortilla, guacamole, tuna 14 CAMARONES AL AJILLO shrimp in garlic sauce 14 TUNA TARTARE Mexican herbs and avocado 15 BRUSSEL SPROUTS with bacon slab 9 Tacos with homemade corn tortilla BISTEC grilled hanger steak, scallions, roasted jalapeno-avocado sauce 12/18 CAMARONES sautéed garlic shrimp, avocado, chile pasilla sauce 12/18 PESCADO baja style mahi mahi, beer battered, Mexican coleslaw, chipotle aioli 12/18 CARNITAS roasted pork shoulder, cilantro, onion, tomatillo-serrano sauce 11/15 POLLO grilled chicken, corn salsa 11/15 HONGOS wild mushroom, onion, cilantro, tomatillo sauce 11/15 Platos Grandes ENCHILADA DE CAMARONES Sautéed shrimp, pico de gallo, roasted tomatillo sauce, melted cheese 24 CARNE ASADA Grilled skirt steak, sautéed poblano pepper and onions served with rice and beans 26 CAMARONES AL CHIPOTLE Jumbo Shrimp sautéed with reposado tequila and chipotle, served with poblano rajas- potato cake 26 BRANZINO A LA BRAZA Grilled whole branzino, sautéed spinach and hominy corn 24 POLLO RELLENO Stuffed chicken breast with queso Oaxaca, mushroom and spinach, creamy guajillo sauce served with potato cake 22 Pa’ Acompanar Rice & beans 6 Sweet plantain 6 Yucca fries 6 Sauteed spinach 6 Eating raw or under cooked fish, shellfish.
    [Show full text]
  • Catering Menu
    We can provide catering services to groups of 50 or more. DELIVERY AND SERVICE Delivery available Tue - Sun to most locations in LA County. There is a 15% service charge that includes delivery, staff, and equipment. Catering EQUIPMENT & SUPPLIES Your order comes ready to serve in containers, complete with serving utensils. We want to avoid excess waste, so we do not include utensils, plates or napkins unless requested. Hot menu items are served in Menu ADD-ONS heat-resistant containers. (continued) CANCELLATIONS We kindly ask a 48hrs notice for any cancellations. Cancellations Chefs made within 24hrs of pickup or delivery will incur a fee of 50% of the DESSERT BAR canceled order. Cancellations on the same day will be charged the full $7 / PERSON amount. Jaime & Ramiro Mexican sweets. 3 Selections. FOOD ALLERGIES ą Flan. When placing your order, please alert our catering team if there is a ą Tres quesos flan. food allergy. ą Sweet corn flan. ą Chocolate flan. All of our catering services ą Churros. include the following: ą Mini pineapple tamales. ą Delivery and Service (15%). 2 hours service during the event. AGUAS FRESCAS ą Our team arrives 30 minutes to 1 hour before the $3 / PERSON event starts to set everything up, and stays (approx. 30 minutes) after the event to pick up our equipment. Mexican famous aguas frescas. Choose from the following: ą 2 or 3 servers (if needed, depending on the number ą Homemade Horchata. of guests). ą Lemonade with chia seeds. ą Salsas, consisting of: our signature La ą Jamaica hibiscus with strawberries.
    [Show full text]
  • Las Tostadas De Veracruz • Veracruz-Style Tostadas Los
    Las tostadas de Veracruz • Veracruz-style Tostadas Pulpo Octopus Salteado en mantequila con ajo Shrimp Camarón Camarones salteados con ajo Salpicon de res Grilled shredded beef in ceviche-style marinade Salpicón de res Carne deshebrada curtida con naranja agria Cow trotters Pata Chicken Piel de Pata de cerdo deshebrado curtida con naranja agria Chalupa Salpicón de Pollo Sauce-topped fried tortilla Pollo deshebrado marinado Guacamole Chalupas Salsa Fritura de harina de maíz con salsa Zikil pac Guacamole Mayan pumpkin seed dip Salsa Mexicana Sikil Pac Dip de tomates tatemados, semilla de calabaza molida y cilantro Los Ceviches de Acapulco • Acapulco-style Ceviche Aguachile de Camarón Shrimp aguachile Camarón marinado en salsa de chiles frescos, limón y tiras Shrimp marinated in chili water de cebolla Octopus aguachile Aguachile de Pulpo Octopus marinated in chili water Pulpo marinado en jugo de limón acompañado Acapulco-style ceviche de una salsa de chiles frescos y tomates Fish marinated in cocktail sauce, Ceviche Acapulco salsa and avocado mix Camaron marinado con salsa de tomate, cebolla, cilantro y chile verde Ixtapa-style ceviche Minced fish marinated in lime juice and olive oil Ceviche Ixtapa with toasted oregano and serrano chili Tiras de filete de pescado marinadas con cebolla morada y chile serrano Colima-style ceviche Minced fish marinated in lime, tossed Ceviche Colima with pico de gallo and chopped carrots Pescado picado y marinado en jugo de limón, con tiras de tomate, cebolla morada, pepino y zanahoria Almejas rasuradas Marinated
    [Show full text]
  • Anaphylaxis After First Ingestion of Chapulines (Grasshopper) In
    Research Article iMedPub Journals 2017 Clinical Immunology and Infectious Diseases www.imedpub.com Vol. 1 No. 1: 1 Anaphylaxis After First Ingestion of William N Sokol1*, Sabina Wünschmann2 and Chapulines (Grasshopper) in Patients Sayeh Agah2 Allergic to House Dust Mite, Cockroach, and Crustaceans. Is Tropomyosin The Cause? 1 University of California Irvine, Irvine, California, USA 2 Indoor Biotechnologies, Inc., Charlottesville, Virgenia, USA Abstract Two patients presented with a history of anaphylaxis (one with loss of *Corresponding author: consciousness, the other with laryngeal edema, urticaria, angioedema, and near William N. Sokol syncope) immediately after eating chapuline from Oaxaca, Mexico. Prick puncture testing to grasshopper antigen was 4+ in both patients and [email protected] negative in five non-allergic controls. Both patients gave a prior history of urticaria/angioedema/laryngeal edema following ingestion of crustaceans. In vitro University of California Irvine, Irvine, IgE specific antibodies to crustaceans, dust mites, and cockroach were positive in California, USA. both patients. Total IgE was greater than 2000 IU/mL in one patient, and 92.6 IU/ mL in the other (nl<87 IU/mL). Tryptase levels in both patients were not elevated. Tel: 9496511427 Specific IgE inhibition studies reveal that grasshopper extract contains antigens capable of binding to patient's specific IgE to crustaceans, cockroach, and mites, indicating the presence of a cross reacting pan-allergen in grasshopper extract. Immunoblot analysis of the grasshopper extract revealed the presence of a 30 kD molecular weight protein in grasshopper and chapuline and a 38 kD molecular Citation: Sokol WN, Wünschmann S, Agah weight protein in shrimp, which bound patient-specific IgE antibody.
    [Show full text]
  • Machaca Burritos
    Machaca Burritos 2-3 pound skirt steak, trimmed and cut For serving: into 3” pieces 12 6-inch flour tortillas 3 tblsp. vegetable oil Sour cream (optional) 1 large white onion, roughly chopped Salsa (optional) 1 medium red bell pepper, roughly Cilantro (optional) chopped Lime wedges (optional) 1 medium green bell pepper, roughly chopped Marinade: 2 serrano chiles, chopped, seeds and ribs 1 tblsp. soy sauce removed (optional) 1 tblsp. Worcestershire sauce 1 cup beef broth 2 tblsp. water 1 can diced tomatoes with juice 1/4 cup fresh lime juice 1/2 tsp. dried Mexican oregano 3 garlic cloves, finely minced salt and pepper to taste 1 serrano chili, finely minced, seeds and ribs removed salt and pepper to taste 1/4 cup vegetable oil Combine all marinade ingredients in a large zip top plastic bag. Close the bag and shake well to combine. Add the skirt steak making sure each piece is well coated with the marinade. Place the plastic bag with steak and marinade in the refrigerator for at least 8 hours, preferably overnight. Allow the meat to come to room temperature before cooking. Remove from the marinade and pat dry with paper towels. Discard marinade. In a large, heavy pan, heat the oil over medium-high heat. Sear the meat on all sides, a few pieces at a time. Transfer the meat to a plate or platter and set aside. Without cleaning the pan, add the onions, peppers, garlic and chilies (if using). Saute for approximately 5 minutes. Add the beef broth, tomatoes, oregano, salt and pepper.
    [Show full text]
  • 47 Section 3 Maize (Zea Mays Subsp. Mays)
    SECTION 3 MAIZE (ZEA MAYS SUBSP. MAYS) 1. General Information Maize, or corn, is a member of the Maydeae tribe of the grass family, Poaceae. It is a robust monoecious annual plant, which requires the help of man to disperse its seeds for propagation and survival. Corn is the most efficient plant for capturing the energy of the sun and converting it into food, it has a great plasticity adapting to extreme and different conditions of humidity, sunlight, altitude, and temperature. It can only be crossed experimentally with the genus Tripsacum, however member species of its own genus (teosinte) easily hybridise with it under natural conditions. This document describes the particular condition of maize and its wild relatives, and the interactions between open-pollinated varieties and teosinte. It refers to the importance of preservation of native germplasm and it focuses on the singular conditions in its centre of origin and diversity. Several biological and socio-economic factors are considered important in the cultivation of maize and its diversity; therefore these are described as well. A. Use as a crop plant In industrialised countries maize is used for two purposes: 1) to feed animals, directly in the form of grain and forage or sold to the feed industry; and 2) as raw material for extractive industries. "In most industrialised countries, maize has little significance as human food" (Morris, 1998; Galinat, 1988; Shaw, 1988). In the European Union (EU) maize is used as feed as well as raw material for industrial products (Tsaftaris, 1995). Thus, maize breeders in the United States and the EU focus on agronomic traits for its use in the animal feed industry, and on a number of industrial traits such as: high fructose corn syrup, fuel alcohol, starch, glucose, and dextrose (Tsaftaris, 1995).
    [Show full text]