12-07-2023
Apitaya or pitahaya is the fruit of several different cactusspecies indigenous to the region of southern Mexico . Pitaya is cultivated in East Asia, South Asia, Southeast Asia, the United States, the Caribbean, Australia, and
throughout tropical and subtropical regions of the world.
Pitaya usually refers to fruit of the genus Stenocereus, while pitahaya or
dragon fruit refers to fruit of the genus Selenicereus(formerlyHylocereus),
both in the family Cactaceae.
The common name in English – dragon fruit – derives from the leather-like
skin and scaly spikes on the fruit exterior. Depending on the variety, pitaya fruits may have sweet- or sour-tasting flesh that can be red, white, or yellow in color.
Vernacular names.
These fruits are commonly known in English as "dragon fruit", a name used since 1963, apparently resulting from the leather-like skin and prominent scaly spikes on the fruit exterior.
The fruit may also be known as astrawberry pear. The names pitahaya and pitaya derive from Mexico, and pitaya rojain Central America and northern South America, possibly relating to pitahaya for names of tall cacti species with flowering fruit.
* text source: https://en.wikipedia.org/wiki/Pitaya
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17-07-2023
The cochinita pibil is a representative dish of Mexico.
This delicacy has its origins in pre-Hispanic times in what we call the Yucatan peninsula, by tradition it was tasted from October 31 to November 2 during the Hanal Pixan ( Food of the souls).
Originally it was made with deer meat, pheasant, wild turkey and peccary, and it was cooked in the pib, an earthen oven. It is during the Colony that the meat used to make the cochinita pibil was replaced to start using pork. Also, with the passage of time, the way of cooking meat changed, since earthen ovens were replaced by steam pots or normal ovens.La cochinita pibil es un platillo representativo de nuestro país. #cochinitapibil #cochinita
Esta delicia tiene sus orígenes en la época prehispánica en lo que llamamos península de Yucatán, por tradición se degustaba del 31 de octubre y hasta el 2 de noviembre durante el Hanal Pixan (comida de las ánimas).
En origen se elaboraba con la carne de venado, faisán, el pavo de monte y el pecarí, y se cocía en el pib, un horno de tierra. Es durante la Colonia que la carne utilizada para hacer la cochinita pibil fue reemplazada para comenzar a utilizar la carne de cerdo. También con el paso del tiempo se modificó la forma de cocer la carne, pues los hornos de tierra fueron sustituidos por ollas de vapor u hornos normales.
By: Arrecife expeditions 17-07-2023
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