davidanugraha/M4-RAG huggingface dataset:
Sándwich de miga

Sándwiches de miga, also called rafaelitos or simply sánguches, are popular food items in Argentina, Uruguay, and Chile, where they are often consumed at parties. Rather than making them from scratch, Argentines usually buy them at a local bakery. They can be toasted or untoasted. The toasted version is common bar food in both countries, known locally as tostados or carlitos in Argentina, and sándwiches calientes in Uruguay.
The sándwiches de miga resemble the Italian tramezzino and the English cucumber sandwich for afternoon tea, which is a typical tea-time food. The Academia Argentina de Gastronomía suggests that the sandwiches may have been introduced into Argentina by immigrants from Northern Italy. The Buenos Aires newspaper Clarín, however, suggests that the sandwich was actually invented by local bakers at the Confitería Ideal, who had made a sandwich with a recreated English-style bread to satisfy a group of homesick British engineers who used to frequent their establishment during the early part of the twentieth century.
The sandwiches are single, double or multiple layered and are made from thinly sliced bread with no crust, i.e. the part of the bread called miga. They are filled with thinly sliced cold cuts (especially ham), hard-boiled eggs, cheese, tomatoes, bell peppers, tuna, lettuce, and sometimes other vegetables such as asparagus. Butter or mayonnaise is another important ingredient.
Chimichurri

Chimichurri (Spanish: [tʃimiˈtʃuri]) is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentina and used in Argentinian, Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America. The sauce comes in green (chimichurri verde) and red (chimichurri rojo) varieties. It is made of finely chopped flat-leaf parsley, chili peppers, minced garlic, olive oil, oregano, and red wine vinegar or lemon juice. It is similar to Moroccan chermoula.
The name may be a variant of Spanish chirriburri 'hubbub', ultimately perhaps from Basque zurrumurru 'noise, rumor'. Another theory connects it to Basque tximitxurri 'hodgepodge', 'mixture of several things in no particular order'; many Basques settled in Uruguay in the 19th century.
Various false etymologies purport to explain the name as a corruption of English words, most commonly "Jimmy['s] curry", "Jimmy McCurry", or "gimme curry", but no contemporary documentation of any of these stories has been found.
Chimichurri is usually made from finely chopped flat leaf parsley, but the other seasonings used may vary. Inclusion of red wine vinegar, garlic, salt, black pepper, oregano, crushed pepper flakes or other preparations of chili pepper, and olive or sunflower oil is typical (plus a shot of hot water). Some recipes add onion or shallot, and lemon juice. Chimichurri may be basted or spooned onto meat as it cooks, or onto the cooked surface of meat as it rests. Chimichurri is often served as an accompaniment to asados (grilled meats). It may be served with grilled steaks or roasted sausages, but also with poultry or fish.
In the Dominican Republic, chimichurri or chimi refers to a hamburger topped with chopped cabbage and salsa golf.
In the cuisine of León, Mexico, chimichurri is a pizza topping of mayonnaise, mustard, chile de árbol, white vinegar, garlic, oil, and salt. This dressing has an orange hue and is very popular in the city.
Chimichurri burger

The chimichurri burger (usually called chimi burger, Dominican burger, or simply chimi) is a traditional snack dish (sandwich) served in the Dominican Republic.
It is made from ground pork or beef, which is sliced, grilled and served on a pan de agua (literally "water bread") and garnished with chopped cabbage. Salsa golf is also added. This dish is made throughout the Dominican Republic and is usually sold on street stands.
Chimichurris are popularly sold out of food trucks in the Dominican Republic and in various areas of the United States. Such areas include: Washington Heights, Manhattan, New York; Corona, Queens, New York; Brooklyn, New York; Paterson, New Jersey; Highlandtown area in Baltimore; the Allapattah area of Miami, Florida; East and South Orlando, Florida; Boston and Lawrence, Massachusetts; north of San Antonio, Texas; and in Providence, Rhode Island.
Although the precise origins of the Dominican chimi remain unclear, many across the island credit the burger to the Argentine cook Juan Abrales, who moved to the Dominican Republic from Argentina in the 1970s. The burger is similar to popular street food in Argentina where they top sandwiches, hot dogs, grilled meats and chorizo with chimichurri sauce and slaw. Salsa golf has its origin in Argentina where the sauce is used for shrimp, fried foods, hot dogs, sandwiches and burgers.
Top Chef: Destination Canada

Top Chef: Destination Canada is the twenty-second season of the American reality television series Top Chef. The season was filmed in several locations throughout Canada, including Toronto, Calgary, Montreal, Canmore, and Prince Edward Island. It premiered on March 13, 2025.
Destination Canada boasts the largest grand prize package in the series' history. In addition to the usual prizes of US$250,000, a feature in Food & Wine magazine, and an appearance at the Food & Wine Classic in Aspen, the winner received $125,000 in Delta Air Lines flight credits, their own headlining dinner at the James Beard House in New York City, and the opportunity to present at the James Beard Restaurant and Chef Awards in Chicago. The contestants also had the chance to earn cash prizes, totaling more than $150,000, during every Quickfire Challenge and certain Elimination Challenges.
Fifteen chefs competed in Top Chef: Destination Canada. Two additional contestants, Sam Olayinka and Ying Gao, started in the Last Chance Kitchen to compete for a potential spot in the main competition.
Fougasse (bread)

In French cuisine, fougasse (Occitan: fogaça) is a type of bread typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling a head of wheat.
In ancient Rome, panis focacius was a flatbread baked in the ashes of the hearth (focus in Latin). This eventually became a diverse variety of breads that include focaccia in Italian cuisine, hogaza in Spain, fogassa in Catalonia, fugàssa in Ligurian, pogača in the Balkans, pogácsa in Hungary, fougasse in Provence (originally spelled fogatza), and fouace or fouée in other regions of France and on the Channel Islands. The Provence version is more likely to have additions like olives, cheese, garlic or anchovies.
Portugal is also home to fogaça, a sweet bread. In Brazil, pão sovado is a typical big fougasse, while a recipe called pão suíço is common to the states of Rio de Janeiro, Espírito Santo and surrounding regions. Pão suíço can be thought of as a halfway point between fougasse and bolillo, somewhat resembling a savory small brioche. They are perhaps the sweetest of savory artisanal bread recipes commonly made in Brazil.
Fougasse was traditionally used to assess the temperature of a wood-fired oven. The time it takes to bake gives an idea of the oven temperature and whether the rest of the bread can be loaded (hence the French phrase "il ne faut pas brûler la fougasse": "one must not burn the fougasse").
The term "fougasse" is also used to refer to a type of pastry from Monaco that is topped with almonds and nuts.
Fougasse may be used to make the French version of a calzone, commonly filled with cheese and small strips of bacon inside the pocket made by folding the bread over. Other variations include dried fruit, Roquefort and nuts, or olives and goat cheese.
Hearth bread

The hearth bread (also known as rustic bread, artisan bread, sometimes "French bread") is a "freestanding" (made without a bread pan) loaf baked at high temperature (up to 500 °F, frequently using steam) that is both crusty and chewy. The higher baking temperatures are possible due to the use of lean doughs. If the dough contains significant amounts of natural sugar (produced during the longer fermentation) or sugars or oil are added to the dough, lower temperatures are used.
Hearth breads are frequently made in a traditional way: a piece of fermented dough is baked on the heated floor of a hearth oven. This type of bread is produced in a wide variety of local shapes and styles and is popular at small bakeries. The well-known shapes include baguette, batard (a shorter version of baguette with three slashes instead of seven), ficelle, Parisian (a large loaf), boule, Vienna bread, and a crusty hard roll.
The typical traits of the hearth breads include crisp crust with cracks and nut-like flavor, and creamy crumb. They can be produced by straight dough, sourdough, and sponge-dough processes. The hearth breads can be also made from rye flour (actually, a mix of rye and wheat flour). These breads are popular in Northern and Eastern Europe.
The "French" label points to the European (French and Italian) origin of the best known hearth breads, but the current production is spread worldwide (from Japan, Korea, Hong Kong, and Thailand to Ireland, Israel, and Argentina), and the term covers a wider variety of breads than what is popular in France. For example, the bakeries in France use lean dough, so their products go stale very quickly (hours), North American producers add shortening and sweeteners to adapt the bread taste to the American palate and improve the shelf life (these richening ingredients are disallowed in this type of bread in France).
The uniquely American San Francisco sourdough bread dates back to the California gold rush of the late 1840s-early 1850s.
The renaissance of small- and medium-size bakeries in the United States and Canada in the late 20th century is directly related to the popularity of hearth breads. The demand for hearth bread in the U.S. began with the natural foods movement in the 1960s and gained popularity across the country through the 1970s and 1980s. By the late 1980s, hearth bread was experiencing a major resurgence in bakeries throughout California, Washington, New England, and New York.
American bakers of artisan breads prefer to use unbleached refined flour with the range of protein content from 11.5 to 14%, ash 0.48 to 0.80% (on the 14% moisture basis, falling number of 250-290 seconds, farinograph absorption of 60±2% and stability of 10±2 minutes. Multiple specialized flours are produced for these bakeries.
When viewed from the baking process perspective, the artisan bread attributes are:
History of Argentine cuisine

The history of Argentine cuisine is rich and diverse. As a land that has experienced extensive immigration through many years, the country has benefited from numerous food influences. The diverse climate in the region, ranging from subtropical to subpolar, has also helped to considerably broaden the set of ingredients readily available. European settlers are largely responsible for Argentina's cuisine, mostly the Italians and Spaniards. However, other immigrants such as Germans, the French, Jews and the British, among others, brought their styles of cooking and national recipes with them. Nevertheless, indigenous gastronomies derived from groups such as the Quechua, Mapuche, and Guarani have also played a role; for example, mate is consumed throughout the country.
Several Indigenous peoples lived in Argentina long before the European colonizers arrived. Indigenous peoples inhabiting the territory that is now the Argentine Northwest were farmers who grew squash, melons, and sweet potatoes. The Guaraní, who lived in the northeast, were hunter gatherers. Spanish settlers came to Argentina in 1536 and introduced cattle to the Pampas, which would have a profound effect on the cuisine of Argentina.
Throughout the 19th century, millions of immigrants arrived to Argentina. Most were from Italy and Spain. The Italians introduced pizza, as well as many pasta dishes, including spaghetti and lasagna. The British started the tradition of teatime. The French, German, Welsh, Swiss, Jewish, Central and Eastern Europeans have also influenced the country's cuisine.
In 1931, renown Afro-Argentine chef Antonio Gonzaga published Argentina's first cookbook, El cocinero práctico argentino ("The Practical Argentine Cookbook"), credited as the first cookbook in Argentina. The book detailed traditional Argentine cuisine with painstaking effort, chronicling over 300 recipes. Gonzaga's unabashed focus on traditional Argentine cooking (specifically, that of the gauchos and the rural working class) is credited with popularizing asado in Buenos Aires and among the Argentine upper classes, who until then disdained Argentine traditions and instead favored French cuisine. In particular, the use of achuras such as chorizo and chitterlings, and the steps for preparing the asado, are credited to Gonzaga's recipes in El cocinero práctico.
Gonzaga's popularity was eventually overshadowed by another famous Argentine cookbook writer, Doña Petrona, who would go on to revolutionize the field by becoming Argentina's first television chef.
Picada (Rioplatense cuisine)

A picada (pronounced [piˈkaða]; from picar, "to nibble at") is a typical dish of Argentine and Uruguayan cuisine usually served as a starter, although sometimes as a main course. Related to the Italian antipasto and the Spanish tapas brought by massive immigration, it consists of a serving of savory snack and finger foods.
A characteristic picada includes cheeses, cured meats, fermented sausages, olives and peanuts, although this varies depending on the country and who prepares it. One of the most popular dishes in the Rio de la Plata cuisine, picadas are a social event that involves gathering with family or friends.
The origin of the picada is controversial. It is considered a culinary heritage of the massive Spanish and Italian immigration to the Río de la Plata region —encompassing both Argentina and Uruguay—, introducing the tradition of tapas and antipasto, respectively.
Some consider the picada to be the successor to the previous concept of "copetín". In 1940s Buenos Aires' restaurants, a copetín was a tapas-inspired started served in a metal "triolet" plate, that included olives, potato chips, peanuts and palitos salados (flour-based snack sticks).
Although it was traditionally served as a starter, in recent years the picada has gained popularity as a main dish.
In Uruguay, picadas made with different ingredients are served in restaurants, mainly in the traditional and oldest bars in Montevideo. Picada is also widely consumed at family gatherings on Christmas Eve.
List of sausages

This is a list of notable sausages. Sausage is a food and usually made from ground meat with a skin around it. Typically, a sausage is formed in a casing traditionally made from intestine, but sometimes synthetic. Some sausages are cooked during processing and the casing may be removed after. Sausage making is a traditional food preservation technique. Sausages may be preserved.
Notes:
Salumi are Italian cured meat products and predominantly made from pork. Only sausage versions of salami are listed below. See the salami article and Category:Salumi for additional varieties.
Toast sandwich

A toast sandwich (also known as a bread sandwich) is a sandwich in which the filling between two slices of bread is itself a thin slice of toasted bread, which may be buttered. An 1861 recipe says to add salt and pepper to taste.
A recipe for toast sandwiches is included in the invalid cookery section of the 1861 Book of Household Management by Isabella Beeton, who adds, "This sandwich may be varied by adding a little pulled meat, or very fine slices of cold meat, to the toast, and in any of these forms will be found very tempting to the appetite of an invalid."
In November 2011, the toast sandwich was recreated by the Royal Society of Chemistry in a tasting 150 years after the release of Beeton's Book of Household Management. The society sought to revive the forgotten dish in wake of the Great Recession after calculating the cost as low as £.075 per sandwich. They named it "the country's most economical lunch", offering £200 (equivalent to £307.87 in 2023) to whoever could create a cheaper edible meal. Due to an overabundance of submissions, the offer was closed seven days later and the £200 given to a randomly selected entrant.
In Heston Blumenthal's restaurant the Fat Duck, 12 toast sandwiches are served as a side dish to the "Mad Hatter's Tea Party (circa 1892)", a main course inspired by Alice in Wonderland. Blumenthal's recipe for the toast sandwich involves bone marrow salad, egg yolk, mustard, gastrique, mayonnaise, and tomato ketchup.
The A.V. Club's Mike Vago described it as an "extravagance of blandness". The Daily Meal article "12 Life-Changing Sandwiches You've Never Heard Of" said the toast sandwich was "just not that good ... Thankfully, the Dadaists didn't invent any more sandwiches after that."
The toast sandwich was discussed on The Leonard Lopate Show in an interview with The Sporkful's Dan Pashman. Host Leonard Lopate commented, "it sounds weird to me". The game show panelists on NPR's Wait Wait... Don't Tell Me! each tried the toast sandwich. Host Peter Sagal remarked, "This is the culinary equivalent of a Rothko painting. Or it's like a sandwich by Marcel Duchamp! It questions the essence of sandwich and language both!"
Tiger meat

Tiger meat is a raw beef dish. It consists of raw ground beef with onion and salt and pepper, often served with rye bread. Some eat it like a dip with crackers. Despite its name it does not contain tiger flesh.
Tiger meat was first introduced in America by German immigrants. It is similar to a German food called mett with minced raw pork or beef. States with German and Russian influences such as Minnesota, North Dakota, South Dakota, Kansas, and Texas often feature this dish. It is also served in Wisconsin at holiday parties and other festive events. People often eat tiger meat to preserve German traditions. It is also known as "cannibal sandwich", "wildcat", "parisa", and "raw beef and onions". The origin of the name is not known. In southern Brazil, this kind of meat is called 'carne de onça', meaning jaguar meat.
The Wisconsin Department of Health Services has urged against consuming tiger meat for risk of contracting E. coli and Salmonella. The United States Department of Agriculture suggests cooking the ground beef used in tiger meat to 160°F to eliminate the possibility of foodborne illness.
Club Deportivo Potosino

El Club Deportivo Potosino es una entidad deportiva en la ciudad de San Luis Potosí, en el estado mexicano del mismo nombre. Fundado en 1940, es el club deportivo más antiguo de la ciudad, reconocido nacionalmente por su desempeño en disciplinas deportivas como la natación y el tenis. El club es comúnmente citado como lugar de nacimiento de la Michelada, pues se cuenta que un socio de nombre Michel Ésper acostumbraba a pedir una cerveza con limón y sal todos los días, en algún momento originando el nombre de la bebida.​
El Club Deportivo Potosino es también organizador del torneo anual de tenis Challenger, que ha contado con atletas de talla internacional entre los que destacan Óscar Hernández Pérez, Leonardo Mayer, Dick Norman, Paul-Henri Mathieu, entre otros.
https://clubdeportivopotosino.com
Charro Negro (cóctel)

El Charro Negro es un cóctel combinado originario de México. Incluye tequila, lima (o en su defecto, limón) y gaseosa de cola. Adicionalmente se puede escarchar el borde del vaso con sal, o agregar una pizca a la mezcla.​ Idealmente se sirve en vaso de tubo, también llamado vaso Collins, que permite mantener por más tiempo la efervescencia de las bebidas gaseosas.
El nombre está inspirado por la leyenda popular mexicana del Charro Negro.
Salsa Chontal

La Salsa Chontal es una salsa habanera muy picante que mezcla las técnicas de las salsas estadounidenses tipo Luisiana o Tabasco y las salsas típicas del sureste de México y la península de Yucatán.
Su fórmula incluye dos de los chiles más picosos de México: el Habanero y el Amashito, mezclados con vinagre destilado.
Los ingredientes de esta salsa son: chiles habaneros y amashitos, vinagre, sal, condimentos, especias y benzoato de sodio como conservador. Se trata de una salsa mexicana, que puede encontrarse en cualquier tienda o supermercado del país.
La salsa Chontal se usa para condimentar alimentos elaborados simples o estofados. También se utiliza en cocteles como la michelada. Es una salsa que por sus características suele emplearse en la alta cocina.
Merkén

El merkén o merquén (del mapudungun: merkeñ)​ es un aliño preparado con ají cacho de cabra seco ahumado y otros ingredientes. Es un condimento picante con algo de sabor ahumado y tiene aspecto de polvo rojo con pequeñas escamas de diferentes tonalidades. Es tradicional en la cocina mapuche y se ha expandido a la gastronomía chilena donde se ha convertido en un aliño muy común a lo largo del país.
Su preparación está hecha a partir de ají cacho de cabra seco y ahumado, que se muele (tradicionalmente en piedra de moler) junto a semillas de cilantro tostadas y sal.
El proceso tradicional de su preparación es lento, puesto que implica cosechar los ajíes verdes y luego dejarlos madurar hasta tomar una tonalidad rojiza intensa, más tarde se secan naturalmente al sol y luego son ahumadas sobre fuego de madera. Luego, éstos se guardan colgados a la espera de su molienda. El ají se muele completo incluyendo sus semillas en morteros de piedra, aunque actualmente esta molienda se realiza en molinos de martillo eléctricos. Una vez reducido el ají a polvo o escamas, se mezclan con sal más semillas de cilantro tostadas y trituradas.
En los puestos de venta, el merkén hecho sólo con ají y sal se conoce como "merkén natural", siendo "merkén especial" el que contiene semillas de cilantro. La composición aproximada es un 70% de ají cacho cabra, 20% de sal y 10% semillas de cilantro.
Tiene su origen en la gastronomía tradicional del pueblo mapuche, principalmente, de quienes habitan en la región histórica de la Araucanía (actual región de la Araucanía y la provincia de Arauco). Su nombre procede de la expresión en mapudungun medkeñ chadi ("sal molida"), pues en un principio era un aliño hecho a partir de sal triturada mezclada con ají.
Se emplea por extensión en la cocina chilena como reemplazo del ají fresco. Desde principios del siglo XXI ha llamado la atención de cocineros profesionales y se ha comenzado a internacionalizar dentro del mercado gourmet profesional, convirtiéndose en una especia de moda de la alta cocina chilena, como parte de la categoría de cocina fusión, usado para aliñar toda clase de platos tradicionales y exóticos.​ A nivel de difusión internacional, fue uno de los productos más solicitados del Pabellón de Chile en la Expo Milán 2015.​
En la coctelería, existe una variación chilena de la michelada que se prepara con merkén en lugar de otras salsas o picantes.​
Polla (bebida)

La polla es una bebida alcohólica dulce que se acostumbra a tomar en los estados del centro de México, y que se caracteriza por contener huevos crudos, de ahí su nombre. La receta original consiste en vino Jerez, leche, azúcar, vainilla y canela, todo bien licuado. Sin embargo sólo en la Ciudad de México, la leche se sustituye por jugo de naranja, ya que en los puestos callejeros que venden jugos de fruta, la receta se adaptó al producto que se tenía más a mano.​ En cuanto al huevo, que puede ser de gallina o codorniz, a veces se usa sólo la yema.​
Se suele servir como desayuno o a lo largo de la mañana. Por sus propiedades tonificantes, en la sabiduría popular se da polla a los enfermos (a modo de ponche de huevo), y se considera un remedio casero para la resaca, llamada «cruda» en México.​​
El Jerez es un vino dulce con denominación de origen que se produce en Andalucía, en España, y una imitación es producida en México por la casa Tres Coronas.​ En origen, la polla es un derivado directo del candié, una bebida típica del área de Jerez de la Frontera, que en esencia es la misma receta que la polla mexicana.​​ En cambio, Campeche, la polla se prepara con leche evaporada, chocolate en polvo, hielo, vainilla, licor de caña, licor de betabel, brandy y Jerez.​
Jugo de tomate

El jugo de tomate o zumo de tomate es un preparado procedente del jugo de los tomates que se suele emplear como bebida. Se suele distribuir en recipientes de conservas.​ Suele emplearse como ingrediente líquido en ciertos cocteles como son el norteamericano Bloody Mary (con Vodka), el Caesar, la cerveza preparada (con cerveza) y la Michelada mexicana. Suele emplearse en las bebidas por su sabor ácido y por su contenido de vitamina C, y minerales como el potasio y el yodo.​ El zumo contiene también antioxidantes (principalmente licopeno).​
El zumo de tomate fue realizado y servido como bebida, por primera vez, en el año 1917 por Louis Perrin en el French Lick Springs Hotel en el sur de Indiana, cuando hubo un déficit de zumo de naranja y era necesario urgentemente un substituto. La combinación de tomates triturados y tamizados logró ser muy popular entre los hombres de negocios como bebida en la ciudad norteamericana de Chicago.​
El zumo procede del jugo bien tamizado de los tomates (Solanum lycopersicum). Primero se cortan lo tomates en secciones, posteriormente se trituran con una batidora. El zumo obtenido se hace pasar por una tela de trama fina como la muselina y se suele envasar evitando su fermentación. El tamizado hace que el diámetro medio de las partículas de tomate sea muy inferior al requerido en las salsas de tomate; esto hace que la textura final sea muy diferente en ambos casos. Algunas marcas comerciales añaden otros vegetales como ajo o cebolla en polvo. Los productos envasados suelen tener sal añadida, y en algunas ocasiones especias. También pueden agregar algunos mariscos como la almeja y el camarón, por ejemplo, el clamato.
Hay algunos zumos de tomate que proceden de tomate concentrado que ha sido posteriormente diluido. La acidez del zumo alcanza un pH de 2.​ El zumo de tomate contiene ciertas cantidades de antioxidantes como el licopeno y los flavonoles.​ Los estudios científicos sugieren que el consumo regular de licopeno puede proteger de cáncer de próstata, cáncer de pecho,​ arterioesclerosis, y las enfermedades coronarias.​​
A diferencia de los demás jugos y néctares que suelen ser dulces, este jugo es salado. Por lo que se suele servir mayormente como aperitivo.
Clamato

Clamato (en castellano, /kla'mato/; en inglés, /kləˈmætoʊ/) es una bebida comercial Estadounidense hecha de concentrado de jugo de tomate reconstituido, azúcar, especias, caldo seco de almejas y glutamato monosódico.​ Registrado y fabricado por Grupo Peñafiel, su nombre resulta de abreviar «almeja» (clam) y «tomate» (tomato). Se consume en México, Estados Unidos y Canadá.
En 1935, la Corporación Clamato de Nueva York produjo «una combinación de jugo de tomate y almejas».​
En 1940, el Lobster King Harry Hackney recibió la marca Clamato.​ Su restaurante de Atlantic City, Hackney's, vendía jugo de Clamato enlatado.​
En 1957, McCormick & Company, Inc. solicitó, y más tarde adquirió, la marca Clamato para la mezcla sazonada de jugo de tomate y jugo de almeja.​
El Clamato fue producido en su forma actual a partir de 1966 por la compañía Duffy-Mott en Hamlin, Nueva York, por Francis Luskey, un químico y otro empleado que quería crear un cóctel estilo el Manhattan clam chowder combinando jugo de tomate y caldo de almejas con especias. Sin embargo, su historia se extiende más atrás, ya que una bebida casi idéntica ya estaba presente en un libro de cocina publicado una década antes.​ Los empleados nombraron el nuevo cóctel Mott's Clamato y aseguraron la marca registrada de la nueva marca. La marca era propiedad de Cadbury-Schweppes después de que la compañía comprara Mott's en 1982. A partir de 2008, es propiedad de Keurig Dr Pepper después de que el negocio se separó de Cadbury-Schweppes.​
Clamato se usa principalmente como mezcla para cócteles y combinados (se estima que el 60% de las ventas en los EE. UU. en 2008),​ y es popular para esto tanto en Canadá como en México, pero menos en los Estados Unidos (fuera de las comunidades canadienses estadounidenses y mexicoestadounidenses. En Canadá se usa principalmente para hacer un cóctel llamado César.
El clamato también se agrega a la cerveza en varios cócteles de cerveza, como la michelada; el más básico se conoce como Beer 'n' Clam o Red Eye en el oeste de Canadá, lo que agrega Clamato a las cervezas pale lager. En 2001, Anheuser-Busch y Cadbury-Schweppes introdujeron una versión premezclada llamada Budweiser y Clamato Chelada en los Estados Unidos,​ que fue criticada por los amantes de la cerveza estadounidenses.​
Agregar más especias (similares a las de un César) da como resultado lo que se llama Sangre de Cristo en México.​
Beefamato es una bebida similar, pero hecha de caldo de res y jugo de tomate, con un toque de salsa Worcestershire. Beefamato es un ingrediente popular en algunos cócteles, como en el Gramma's Bloody Mary.​
Piscola

La piscola es un cóctel chileno consistente en la mezcla de pisco con una bebida de cola.​
Algunas personas prefieren tomarla con bebidas blancas, llamándose «blanca» al momento de pedir una en algún pub o discoteca.
Es una de las bebidas alcohólicas más populares, consumidas y representativas de Chile debido a su bajo costo, dependiendo de la calidad del pisco, y a su fácil preparación. Se pueden encontrar distintas graduaciones de pisco, desde 30° a 46°, pero la más popular y común es la de 35°.
A lo largo de los años, ha alcanzado una alta popularidad como otras bebidas alcohólicas, tales como la cerveza, la chicha, el ron y el whisky. Es tan así, que se ha tipificado la costumbre de vender el pisco en promoción con una bebida, a la que popularmente se le llama una «promo», la que se puede encontrar en los expendios de alcohol autorizados del país. Una «promo» puede incluir ya sea una botella de 750ml de pisco («promo normal»), una de 1.000ml («promo misil») o, desde el año 2020, 1.500ml («promo ballena»).
En establecimientos populares también se le puede ordenar como una «linterna con cuatro pilas», lo que hace referencia a una botella de pisco y cuatro botellas de coca cola individuales, acompañadas de cuatro vasos largos con hielo.
En cuanto a su preparación, se asemeja al cubalibre. Servida en un vaso alto, la relación entre el piscola y la bebida cola depende del gusto personal. Están quienes le agregan únicamente un tinte de color al piscola, una relación aproximada de 2:1 («cabezona o té», que solo los más bebedores hacen), aunque la mayoría la sirve en relación 1:2, 1:3 (tradicional) o incluso 1:5 (piscola suave). Comúnmente se acompaña con 2 o 3 cubos de hielo, se sirve primero el pisco y luego el refresco de cola (también puede mezclarse con refresco sabor lima-limón o ginger ale según el gusto de quien la prepara). En ocasiones más formales, a la piscola se le añaden rodajas de limón.
Desde 2003, el 8 de febrero se ha celebrado en Chile el «día nacional de la piscola», una fecha establecida por los productores pisqueros nacionales como medida para la promoción del pisco chileno.​​
Cerveza preparada

Cerveza preparada (Spanish pronunciation: [seɾˈβesa pɾepaˈɾaða], 'prepared beer') is a Mexican drink of beer mixed with sauces, lemon, salt, hot sauce.
The basic recipe is Maggi sauce, Worcestershire sauce, salt, hot sauce and lemon mixed with beer in an ice-cold, salt-rimmed pint glass. The beer is added by pouring it from high above the glass so that the contents will mix properly.
A chamochela is a beer-based drink prepared with lemon, salt, chili powder and chamoy. It is served with ice and garnished with tamarind candy.
A Michelada con clamato is a cerveza preparada that is popular in Mexican restaurants both as a drink and as an appetizer if it is served with a garnish. It is made with tomato juice, Clamato, or V8 Vegetable Juice mixed with beer and seasoned with hot sauce (e.g., Tabasco, Tapatio, or Búfalo). It is served on the rocks in an ice-cold, salt-rimmed mug and garnished with crudités (carrot and celery sticks) or shrimp.
A michelada is a Mexican drink made from beer mixed with spice, sauce and lime.
The Negro y Marron is a mix of beer, ice, Clamato, lemon or lime juice and tequila. It is seasoned with hot sauce and served in a chilled beer mug rimmed with salt.
List of Mexican restaurants

This is a list of notable Mexican restaurants. Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The basic staples remain native foods such as corn, beans and chili peppers, but the Europeans introduced many other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and many spices.
Mexican tea culture

Mexican tea culture is known for its traditional herbal teas which are reputed to have medicinal properties.
Mexico has numerous indigenous herbs that native cultures used to make infusions for centuries before Spanish colonization. Teas from Europe and Asia were not introduced to Mexican agriculture, however, and have yet to reach the level of popularity that they have in many other countries. The climate of Mexico is diverse, ranging from deserts to mountain plateaus and tropical rainforests in the southeast. The southeastern region may be suitable for cultivating imported teas.
A small number of prominent establishments in Mexico City have formal tea rooms, where British-style tea is served, including the Hotel Marquis Reforma and the Presidente Inter-Continental Mexico City hotel.
Herbal teas are common in Mexico. Many herb varieties, both indigenous and imported, are sold at Mexican markets. Traditional medicinal infusions are common in some Mexican immigrant communities in the United States.
Poleo is a tea made from the Hedeoma drummondii plant. Aside from being used to make a beverage in Mexico, this plant has also been used as a culinary spice by native cultures north of Mexico. Poleo has been found to be rich in antioxidants.
Hierba buena (Good herb) is a name given to a variety of mint teas sold loose in many markets. This is similar to yerba mate, used throughout many Latin American countries as mate, and widely regarded to have health benefits. Mild stomach upset is often remedied with a drink made from lemongrass, or Limón.
Damiana tea made from damiana leaves is typically drunk in Mexico and Brazil for impotency. Damiana was used by the Aztecs centuries ago.
Chamomile is popular in Mexico.
Jamaica iced tea is a popular herbal tea made of the flowers and leaves of the Jamaican hibiscus plant (Hibiscus sabdariffa), known as flor de Jamaica in Mexico. It is served cold and quite sweet with a lot of ice. The ruby-red beverage called hibiscus tea in English-speaking countries is called agua de Jamaica (water of Jamaica) in Mexico, where it is widely available in restaurants and from street vendors.
Champurrado is a Mexican chocolate drink, sometimes incorrectly called "Mexican chocolate tea". It is a popular recipe exported to the United States. This drink is made with chocolate and spice with cinnamon. Champurrado is related to xocoatl, which is a traditional Aztec cocoa-bean drink.
White Russian (cocktail)

A white Russian is a cocktail made with vodka, coffee liqueur (e.g. Kahlúa or Tia Maria) and cream served with ice in an old fashioned glass.
The traditional cocktail known as a black Russian, which first appeared in 1949, becomes a white Russian with the addition of cream. Neither drink has any known Russian origin, but both are so-named due to vodka being the primary ingredient. It is unclear which drink preceded the other.
The Oxford English Dictionary refers to the first mention of white Russian in the sense of a cocktail as appearing in California's Oakland Tribune on November 21, 1965. It was placed in the newspaper as an insert: "White Russian. 1 oz. each Southern, vodka, cream", with "Southern" referring to Coffee Southern, a short-lived brand of coffee liqueur by Southern Comfort.
The white Russian saw a surge in popularity after the 1998 release of the film The Big Lebowski. Throughout the movie, it appears as the beverage of choice for the protagonist, Jeffrey "The Dude" Lebowski. On a number of occasions he refers to the drink as a "Caucasian".
As with all cocktails, various modes of preparation exist, varying according to the recipes and styles of particular bars or mixologists. Most common varieties have adjusted amounts of vodka or coffee liqueur, or mixed brands of coffee liqueur. Shaking the cream in order to thicken it prior to pouring it over the drink is also common. Sometimes the drink is prepared on the stove with hot coffee for a warm treat on cold days. Conversely, vanilla ice cream has been known to be used, rather than cream, to make it frozen.
Many variants of the cocktail exist, such as a mudslide, Bolshevik, or blonde Russian (made with Irish cream), an Anna Kournikova (named after the tennis player, made with skimmed milk, i.e. a "skinny" white Russian), a white Cuban (made with rum instead of vodka), a black Russian (vodka and coffee liqueur), or a dirty Russian (with chocolate syrup added). A Colorado bulldog or tall black Russian adds a splash of cola. A white Mexican substitutes tequila for vodka.
Paloma (cocktail)

The paloma (Spanish for "dove") is a tequila-based cocktail. This drink is most commonly prepared by mixing tequila, lime juice, and a grapefruit-flavored soda such as Fresca, Squirt, or Jarritos and served on the rocks with a lime wedge. Adding salt to the rim of the glass is also an option.
Alternatively, the grapefruit soda can be replaced with fresh white or red grapefruit juice (jugo de toronja) and club soda (sugar optional).
A simple paloma is a two-ingredient cocktail consisting only of tequila and grapefruit-flavored soda. A more complex variant of the Paloma is the cantarito, which in addition to lime juice, also has lemon juice and orange juice.
The paloma is considered by some to be more flavorful than its closest relative, the greyhound, which consists of grapefruit juice and either gin or vodka mixed and served over ice, as the tequila present in a paloma adds an earthy note to the drink that both gin and vodka lack.
Some believe the name of the cocktail comes from the Spanish for "dove", but others suspect the name comes from a derivation of the word pomelo, which is the Spanish for "grapefruit".
Mexican martini

The Mexican martini is a cocktail variation of a Margarita served straight up in a cocktail glass like a Martini. It is a popular drink in Austin, Texas.
It is not a true martini, but is one of many drinks that incorporate the term martini into their names.
Recipes and preparation types vary. The primary ingredients are tequila and orange liqueur. Other flavoring ingredients like orange juice, lime juice, sparkling sodas and salt may be used. One common recipe is as follows:
There is contention as to the origin of Mexican martinis, as their history is unclear. However most Texans assert that it was the Cedar Door Patio Bar & Grill in Austin, Texas that first came up with the recipe.
On the Border Mexican Grill & Cantina

On The Border Mexican Grill & Cantina is an American chain of Tex-Mex food casual dining restaurants. The chain and brand name is owned by Argonne Capital Group.
The first On The Border location opened on October 29, 1982, in Dallas, Texas. In 1994, the chain lost its wholly owned subsidiary designation when it was merged into Brinker International as a company brand. In 2010, Brinker International sold On the Border to Golden Gate Capital. OTB Acquisition LLC, an affiliate of Golden Gate Capital, announced that it had completed its acquisition of On The Border Mexican Grill & Cantina from Brinker International, Inc. (NYSE: EAT). On April 24, 2014, the chain was sold to Argonne Capital Group, another private equity firm.
In February 2025, both locations in Long Island, New York were closed permanently. On March 5, 2025, On the Border filed for Chapter 11 bankruptcy protection, listing assets and liabilities between $10 million and $50 million. The company blamed inflation, rising interest costs and low traffic demand as factors contributing to the bankruptcy filing.
The chain at one time operated over 150 restaurants within the United States and thirteen locations (7 stores in Seoul, Bucheon, Goyang, Hanam, Suwon, Daejeon and Busan) in South Korea. However, as part of the March 2025 bankruptcy filing, half of the locations permanently closed.
The restaurant is known for its selection of fajitas and wide selection of margaritas. It is also known for "Guacamole Live," the preparation of fresh guacamole tableside.
For several consecutive years, Men's Health rated On the Border as one of the unhealthiest chains on its annual "Restaurant Report Card." In 2010, the magazine named On the Border the worst chain in its Mexican category, noting that an enchilada meal contained over 1,600 calories, and desserts typically contained over 1,000 calories each.
Tomato juice

Tomato juice is a juice made from tomatoes, usually used as a beverage, either plain or in cocktails such as a Bloody Mary, a Caesar, or Michelada.
Many commercial manufacturers of tomato juice also add salt. Other ingredients are also often added, such as onion powder, garlic powder, and other spices. In the United States, mass-produced tomato juice began to be marketed in the mid 1920s, and became a popular breakfast drink a few years thereafter.
In the United States, most tomato juice is made from tomato paste, but pressing is allowed as well. The tomatoes are required to be ripe (using a color standard on the finished product), mostly blemish-free, and mostly deseeded. The total solid content is more than 5.0%, with no added water allowed. Additional salt and organic acidulants, but not sweeteners, are allowed.
In Canada, tomato juice is unconcentrated and pasteurized. The other requirements are largely similar, except that additives allowed are a sweetening agent, citric acid and salt. Reconstituted juices in general are required to be labelled clearly.
In Canada and Mexico, tomato juice is commonly mixed with beer; the concoction is known in Canada as Calgary Red-Eye, and in Mexico as Cerveza preparada. Tomato juice is the base for the cocktails Bloody Mary and Bloody Caesar, and the cocktail mixer Clamato. In the UK, tomato juice is commonly combined with Worcestershire sauce. In Germany, tomato juice is a base ingredient in the Mexikaner mixed shot.
Chilled tomato juice was formerly popular as an appetizer at restaurants in the United States.
Tomato juice is frequently used as a packing liquid for canned tomatoes, though it is sometimes replaced by tomato purée for international commerce due to tariff issues on vegetables vs. sauces. According to Cook's Illustrated magazine, tomatoes packed in juice as opposed to purée tend to win taste tests, being perceived as fresher tasting.
Tomato juice is used in the preparation of tomato juice agar, used to culture various species of Lactobacillus.
Tomato juice is a popular drink among airplane passengers. A small study by Yan and Dando hints that this is due to an increased perception of umami flavor while in the loud and pressurized environment of the cabin. An alternative explanation is that it has become tradition similar to eating popcorn at the cinema.
Isbjørn Is

Isbjørn-Is AS er en norsk bedrift som lager iskrem. Bedriften ligger på Askøy utenfor Bergen og markedsfører og selger sine produkter i butikker på Vestlandet, samt i resten av landet gjennom datterselskapet Den Norske Isbilen. Bedriften ble etablert av Bjørn Lohne i 1962 og var til april 2016 heleid av hans etterkommere.
I 2012 hadde bedriften en omsetning på 159 millioner kroner. Salg til butikker utgjør ca. 20 % av omsettingen. Resten skjer via direkte salg til forbrukere gjennom et nettverk av isbiler.
I april 2016 ble selskapet solgt til det latviske meieriselskapet Food Union.
Knut (isbjørn)

Knut var en isbjørn født i fangenskap i Zoologischer Garten Berlin den 5. desember 2006. Moren Tosca støtte ham fra seg etter fødselen, og tvillingbroren hans døde fire dager gammel. Knut ble oppfostret av dyrepasseren Thomas Dörflein, som døde i september 2008 av blodpropp, bare 44 år gammel.
Knut var den første isbjørnungen på 33 år som overlevde babystadiet i Berlins dyrehage. Han ble sentrum for en enorm internasjonal oppmerksomhet, og det oppsto også kontroverser rundt hans eksistens. Som følge av oppmerksomheten, ofte kalt «Knutmania», ble det laget mange leker, DVD-er og bøker om Knut, som var hovedansvarlig for at besøkstallet ved dyrehagen i Berlin økte med omtrent 30% i 2007. 3. januar 2008 ble det også kjent at det skal lages en film om Knut. I juni 2007 veide han 36 kilo. Ved årsskiftet 2007/8 var vekten økt til 108 kilo, og publikum sviktet ham nå da han ikke lenger var like søt.
Knut ble funnet død i sin innhengning i Berlin Zoo 19. mars 2011.
DS «Isbjørn»

DS «Isbjørn» (1894–1942) var en isbryter og senere ishavsskute kjent fra ekspedisjoner i Nordishavet og hendelser under andre verdenskrig.
Isbjørn ble bygget av Akers mekaniske værksted i Cristiania for Christiania Havnevæsen i 1895. Den gikk i Oslo havn og Oslofjorden som isbryter og taubåt.
Den var stasjonert i Tromsø. I 1928 deltok den i letingen etter den forsvunne Roald Amundsen på «Latham». Med var også Fritz Gottlieb Zapffe. I 1930 fraktet den under ledelse av den svenske forfatter Knut Stubbendorff (1893–1965), pressefolk til Kvitøya der Bratvaag-ekspedisjonen hadde funnet leirrestene etter Andrees ballongferd i 1897. Fotografen Peter Wessel Zapffe var med på denne.
Den var isbryter for Oslo Havnevesen da den i desember 1936 ble kjøpt av Jacob Kjøde A/S, Bergen og fungerte som isbryter for kulltrafikken til Svalbard. I slutten av mai 1941 inntraff «Isbjørnaffæren». Båten ble i Longyearbyen bordet av åtte arbeidere ved Sveagruva som ville til Island der de skulle slutte seg til motstandskampen. Dette feilet, og de åtte ble avvæpnet og brakt i land på Bjørnøya, og senere med «Sogningen» brakt til Tromsø. Seks av de åtte ble avslørt av tyskerne og henrettet: Karl Engen, Ernst Hekkelstrand, Sverre Helmersen, Bjarne Sevald Langseth, Johan Henry Olsen og Halvor Sverre Rødaas.
Skuta deltok med DS «Selis» i Operasjon Fritham for å frakte 82 menn fra skotske Greenock for å ta tilbake kontrollen over det evakuerte Svalbard. Ved Isfjorden (Svalbard) ble begge senket av fire tyske Focke-Wulf Fw 200 den 13. mai 1942. Femten omkom, og de overlevende berget seg til Barentsburg.
Danmarks riksvåpen

Danmarks riksvåpen består av et skjold med på en gull bunn tre blå løver med røde tunger, gull åpne kroner på hodene og omgitt av ni røde hjerter. På skjoldets øvre kant er det en stilisert kongekrone som har kronring med blader, bøyler og rikseple.
Riksvåpenet benyttes av staten som kjennetegn på statlig myndighet og som dekorasjon. Det gamle store våpenet med flere felter, farger og våpenfigurer, har siden 1959 vært kongevåpen og kjennetegn for monarken. Begge våpnene er rettsbeskyttet mot misbruk gjennom bl.a. den norske straffeloven § 328 nr 4.