davidanugraha/M4-RAG huggingface dataset:
Pambansang Dambana ng Ina Poon Bato

Ang Pambansang Dambana ng Ina Poon Bato o mas kilala sa Ingles na National Shrine of Ina Poon Bato ay ang pangunahing simbahan at ang nagsisilbing Pontifical Seat ng Patriyarka ng Apostolic Catholic Church, +Juan Almario EM Calampano, D.D., OMJF.
Ang National Shrine of Ina Poon Bato ay matatagpuan sa 1003 EDSA, Project 7, Veterans Village, Quezon City, Philippines.
Ang unang simbahan ng Ina Poon Bato ay dating matatagpuan sa hilagang dulo ng EDSA sa komunidad ng Agham - Diliman. Ito ay itinatag noong 1980's at sa panahon na ito, ito pa ay isang Kapilya. Buwan, buwan, ito ay nagdaraos ng Cursillo Class.
Ngunit, dahil sa proyekto nang Gobyerno ni Dating Pangulong Joseph Estrada, ang Kapilya ay Giniba dahil ito ay madadaanan ng MRT-3 at doon itatayo ang Last Depot nito, sa North Avenue.
Ang kasulukuyang Simbahan nito ay itinayo bilang kapalit sa simbahan na dating kapilya. Ngunit, lingid sa kaalaman ng Apostolika't Katolikang Simbahan, na ang kapilya na itatayo rito ay magiging isang Malaking Katedral at Dambana.
Ang Pambansang Dambana ng Ina Poon Bato ay ang Headquarters ng Apostolic Catholic Church, dito, ipinamamahay rin nito ang:
Noong January 22, 2019, Dito ginanap ang taunang week of prayer ng NCCP at CBCP
Dito rin ginanap ang kanonisasyon si Patriyarka Juan Florentino.
St. Joseph School ng Lungsod ng San Jose

Ang St Joseph School ng Lungsod ng San Jose (St. Joseph School of San Jose City, N.E., Inc.) ay itinatag noong 1946. Ito ay dating kilala bilang St. Joseph School, na ipinangalan sa bayan ng lungsod ng San Jose, Nueva Ecija. Ang paaralang ito ay isang non-profit, at pribadong Katolikong elementarya at sekondaryang paaralan na matatagpuan sa gitna ng San Jose City, Pilipinas . Ang elementarya at sekondaryang paaralan ay kilala bilang Center of Elementary at Secondary Education sa Lungsod ng San Jose, Nueva Ecija dahil matatagpuan ito sa Lungsod ng San Jose, isang lungsod sa gitnang bahagi ng Pilipinas . Ang sangay ng elementarya ng paaralan ay nasa malapit sa pamilihang lungsod, sa tabi ng Munisipyo, sa tabing kalsada ng Bonifacio St. habang ang sangay ng mataas na paaralan ay matatagpuan malapit sa Mary Help of Christian Church, mga hotel at mga kainan sa kahabaan ng Barangay Malasin.
Ang St Joseph School ng Lungsod ng San Jose ay isang institusyong Katoliko para sa pag-aaral. Itinatag ito noong 1946 ni Reverend Theodore Keat, MSC, na dating pari ng parokya ng San Jose, Nueva Ecija . Ito ay ang katuparan ng matagal na pagnanais ng mga parokyano ng simbahan para sa isang Katolikong paaralan.
Ang St Joseph School ng Lungsod ng San Jose ay itinatag noong Hunyo 19, 1946. Ang St Joseph School ay isang parochial School. Mula nang itinatag ito, ito ay pinamamahalaan ng mga Missionaries of the Sacred Heart at ang Franciscan Sisters of the Imaculate Conception .
Noong 1986, ang mga Missionaries of the Sacred Heart (MSC) ay ipinasa ang pamamahala ng paaralan sa Diyosesis at ang Franciscan Sisters of the Immaculate Conception ay nagpatuloy sa kanilang mga serbisyo sa diosesis sa pamamagitan ng pangangasiwa ng institusyon.
Nag-aalok ang St. Joseph School ng K to 12. Ito ay isang Co-educational. Ang institusyon ay miyembro ng Catholic Educational Association of the Philippines (CEAP) ,at ng Nueva Ecija Catholic Schools Association (NESCA).
Palma

Ang palma o palmera (Arecaceae; Inggles: palm tree) ay isang pamilya ng mga punungkahoy. Tinatawag na palaspas ang mga dahon ng palmang pinalamutian at binendisyunan tuwing Linggo ng Palaspas.
Ang lathalaing ito na tungkol sa Puno at Halaman ay isang usbong. Makatutulong ka sa Wikipedia sa pagpapalawig nito.
Linggo ng Palaspas

Ang Linggo ng Palaspas ay ang ika-anim at huling Linggo ng Kuwaresma bago ang Pasko ng Pagkabuhay ni Kristo. Sa araw na ito ay ginugunita ng mga Kristiyano ang pagpasok ni Hesukristo sa Jerusalem bago ang kanyang kalbaryo, o senyales ng pagsisimula ng Mahal na Araw.
Isa itong araw upang ipagdiwang ang araw noong pumasok si Hesus sa lungsod ng Jerusalem sa Israel, ayon sa pagkakasulat sa Bibliya sa Marcos 11:1-11, Mateo 21:1-11, Lucas 19:28-44, at Juan 12:12-19.
Ayon sa Ebanghelyo, bago sapitin ni Kristo ang Herusalem ay nanatili muna siya sa Bethany at Bethpage at dito ay nagsalo sila ni Lazaro, kasama ang mga kapatid nitong sina Maria at Martha, sa isang hapunan. Habang nagsasalu-salo ay inutusan niya ang isa niyang disipulo na kalagan ang isang nakataling buriko (donkey) at sabihing ito’y pag-uutos ng Panginoon. Ang burikong ito ay hindi pa nasasakyan kahit minsan at siyang ginamit ni Kristo sa kanyang pagpasok sa Jerusalem. Nakasulat din sa Bibliya na sa pagdaan ni Kristo ay nagbigay pugay ang mga tao sa pamamagitan ng paglalatag ng kanilang mga kapa at balabal sa daanan, gayun din ng mga maliliit na tangkay ng puno.
Tuwing Linggo ng Palaspas, maraming mga Kristiyano ang nagdiriwang ng mga krus na gawa mula sa mga palaspas, o ang pinalamutiang at binasbasang mga dahon ng palma, at sa pamamagitan rin ng pagsisimba o pagpunta sa simbahan.
Tinatawag ding Domingo de Ramos, sa araw na ito ay naglalabasan sa mga kalsada ang mga nagtitinda ng palaspas na isang mahalagang gamit na dinadala ng mga mananalampalataya sa Simbahan. Ang palaspas ay yari sa tangkay at dahon ng niyog na hinahabi sa iba’t ibang disenyo na kadalasan ay nasa anyong pahabang pamaypay na may tatlong hugpungan. Ang iba naman ay hugis krus at arko. Sa mga lugar na kakaunti o walang tanim nap alma (palm) ay gumagamit ng alternatibong halaman sa palaspas.
Sa araw na ito ay dala ng mga deboto ang palaspas sa Simbahan. Sa hudyat ng pari ay sabay sabay nilang iwinawagayway ang nasabing gamit. Ang pagwawagayway na ito ay nakakalikha ng animo’y matulis na tunog na dala ng hangin na pinaniniwalaan na isang paraan upang itaboy ang masasamang elemento at espiritu. Ang pari ay iikot sa mga tao upang mabindisyunan gamit ang banal na tubig ang mga palaspas ng mga deboto. Pag-uwi sa kani-kanilang tahanan ay ikinakabit ng mga tao ang kanilang palaspas a pintuan ng kanilang bahay upang protektahan ang kanilang pamilya mula sa kasamaan. Mananatili itong nakasabit sa tahanan hanggang sumapit muli ang Araw ng Palaspas isang taon ang makalipas.
Ang lathalaing ito ay isang usbong. Makatutulong ka sa Wikipedia sa pagpapalawig nito.
Miyerkules ng Abo

Sa kalendaryo ng Kanluraning Kristiyano, ang Miyerkules ng Abo ay ang unang araw ng Kuwaresma at pumapatak apatnapu't-anim na araw (apatnapu kapag hindi binibilang ang mga Linggo) bago ang Pasko ng Pagkabuhay. Nagaganap ito sa iba't ibang araw bawat taon, dahil nakabatay ito sa petsa ng Pasko ng Pagkabuhay; maaaring pumatak ito ng pinakamaaga sa Pebrero 4 o pinakahuli sa Marso 10.
Nakuha ng Miyerkules ng Abo ang pangalan nito sa paglalagay ng abo sa noo ng namamalampalataya bilang tanda ng pagsisisi. Kinukuha ang mga palaspas sa nakaraang Linggo ng Palaspas upang sunugin at gawing abo para sa pistang ito. Sa ibang kasanayang pang-liturhiya ng ibang mga simbahan, hinahalo ang abo sa Langis ng mga Katehumen (isa sa mga banal na langis na ginagamit sa pagpahid sa mga bibinyagan), bagaman ginagamit ng ibang simbahan ang pangkaraniwang langis. Ginagamit ang abo at langis ng paring mangunguna sa misa o serbisyo upang makagawa ng antanda ng krus, una sa kanyang sariling noo at sa bawat taong luluhod sa kanya sa baranda ng altar. Pagkatapos sasabihin ng pari ang mga salitang: "Tandaan mo na nagmula ka sa alikabok, at sa alikabok ka rin babalik."
Pagpapala

Ang pagpapala ay isang gawain ng pagbabasbas o pagbebendisiyon na maaaring magmula sa Diyos na napapasatao, o mula sa isang tao na ibinibigay sa kapwa tao. Katumbas rin ng basbasan, pagpalain, at bendisyunan, ang paginghawahin (pagbibigay ng ginhawa). Sinasabing kapag nanggaling ang pagpapala mula sa Diyos, pinapainam ng Diyos ang kalagayan ng isang tao, kaya't itinuturing itong isang biyaya mula sa Diyos. Samantala, kapag nagpala naman ang isang tao, hinihiling ng taong iyon na maghatid ng kabutihan sa taong pinagpala.
Sa Hudaismo, sinasabi ang mga bendisyon (Ebreo: ברכה‎, brakha, "biyaya", "bendisyon") sa isang kaganapan, seremonya, o ibang gawain. Ito ay upang kilalanin ang Diyos bilang pinagmulan ng lahat ng biyaya. Karaniwang nagsisimula ang isang brakha sa:
Mayroong tatlong pangunahing uri ng brakha:
Ang isang nakakarinig ng isang namemendisyon ay sumasagot nang "amen," ngunit ang isang namemendisyon o nagdarasal ay binabawalang magsalita, kasama na ang mag-amen. Bagaman may iilang eksepsiyon, hindi sinasagutan nang "amen" ang sariling bendisyon. Gayumpaman, may ilang mga panalagin, tulad ng kadish, na sinasama ang "amen" sa teksto.
Sa Kristiyanismo, maaaring gawin ang pagpapala sa mga bagay, katulad ng palaspas, mga pinalamutiang dahon ng palma na binabasbasan tuwing Linggo ng Palaspas.
Saint symbolism: Saints (A–H)

Saint symbolism has been used from the very beginnings of the religion. Each saint is said to have led an exemplary life and symbols have been used to tell these stories throughout the history of the Church. A number of Christian saints are traditionally represented by a symbol or iconic motif associated with their life, termed an attribute or emblem, in order to identify them. The study of these forms part of iconography in art history. They were particularly used so that the illiterate could recognize a scene, and to give each of the Saints something of a personality in art. They are often carried in the hand by the Saint.
Attributes often vary with either time or geography, especially between Eastern Christianity and the West. Orthodox images more often contained inscriptions with the names of saints, so the Eastern repertoire of attributes is generally smaller than the Western. Many of the most prominent saints, like Saint Peter and Saint John the Evangelist can also be recognised by a distinctive facial type. Some attributes are general, such as the martyr's palm. The use of a symbol in a work of art depicting a Saint reminds people who is being shown and of their story. The following is a list of some of these attributes.
Saints (I–P)
Saints (Q–Z)
Virvonta

The virvonta or virpominen (meaning the act of refreshment, or of wishing) is performed by Finnish children on Palm Sunday to wish well to the households.
In modern times, children dress as witches and knock at neighbours' doors while carrying salix tree branches (pussy willow), often decorated with colourful feathers. If accepted, they pronounce a blessing rhyme and leave a branch as gift, while receiving sweets in return.
The Swedish-speaking minority, especially in Ostrobothnia, may instead celebrate the Saturday before Easter. This is not related to Christian tradition but Western european tradition of cattle and harvest magic that was practiced in different places.
The tradition has various pagan and Christian origins: Nordic spring traditions to dispel bad spirits and wish a good harvest season, as well as the Christian ritual of the palms. In Finland, the Orthodox tradition involves children giving blessings with branches that have been distributed at church celebrations; the variant with witch costumes spread from the East with the Karelian diaspora.
A common rhyme is "Virvon varvon tuoreeks, terveeks, tulevaks vuodeks, vitsa sulle, palkka mulle!" which translates as "I'm wishing you a fresh, healthy upcoming year, a branch for you, a reward for me!" The chant has been translated in Juha Vuorinen's novel Totally Smashed! as "Willow switch, I'm the Easter witch! I wish you health and a love that's rich! From me I bring some luck today, for this branch what will you pay?" However, many alternatives are known.
In the 21st century, the tradition has been mixed with international customs such as trick-or-treating and wearing various costumes. It may be more common to see kids dressed as other magical characters such as wizards, cats, bunnies or other animals.
Chile poblano

El chile poblano (fresco) o chile ancho (seco) es una variedad del chile Capsicum annuum. Es muy apreciado en la gastronomía mexicana, donde se usa en todo tipo de recetas, como en los populares chiles rellenos. En comparación con otros tipos de chiles, el poblano es un fruto grande y con bajo contenido de capsaicina (entre 1.000–2.000 en la escala Scoville), por lo que no es muy picante.
En Guerrero se emplea como parte de los masúchiles (en náhuatl, manojos de flores) que se ofrecen a San Francisco de Asís en Olinalá (estado de Guerrero).
Su nombre proviene de Puebla, de donde se cree es su origen. También en algunas regiones del país puede recibir el nombre de chile ancho cuando está seco. Antiguamente en el área de Durango, se le conocía como chile corazón.
El chile poblano seco produce dos variedades. Se trata de los chiles mulatos y los chiles anchos. La diferencia entre ambos es de orden genético, y se distinguen por su color y sabor. El chile ancho es rojizo a contraluz, mientras que el mulato es color café, se puede hacer en chile relleno.
Ejemplos de platos elaborados con chile poblano/ancho incluyen:
Arroz poblano

El arroz poblano es un plato mexicano hecho con arroz, en el que su color verde proviene de una preparación líquida de chile poblano.
El líquido verde se hace moliendo chile poblano asado con cebolla, cilantro, ajo y un poco de agua. El arroz blanco se fríe en aceite, después se añade el líquido, así como granos de maíz amarillo, pequeñas tiras de chile y sal. El arroz se cuece a fuego lento hasta que esté tierno.
Rajas con crema

Las rajas con crema o rajas poblanas son un platillo típico mexicano que consiste en rajas (un chile tatemado y cortado en tiras) bañadas en crema de leche. Se trata de un plato sencillo de preparar, humilde y muy popular.​ Se cree que su origen podría estar en la ciudad de Puebla,​ aunque hoy en día se puede encontrar en toda la República, especialmente en el centro y el sur.
La receta original usa chiles poblanos, aunque también existen recetas que usan otros tipos de chile verde. Se recomienda que los chiles estén bastante maduros y muy oscuros,​ y se deben asar enteros al fuego directo o sobre un comal, técnica popular mexicana denominada «tatemado» (del náhuatl, tlatemati) y se va volteando para que todas las partes del fruto se asen y su piel se ampolle. Después se «dejan sudar» en una bolsa, se desvenan, se le quitan las semillas, se pelan y se cortan en rajas o tiras anchas. Junto con la cebolla, también cortada en plumita, se saltean en el sartén y se cocinan a fuego lento con la crema espesa. Opcionalmente se agregan granos tiernos de elote, ajo y/o queso. En algunas casas también agregan quelites,​ carne de pollo deshebrada o caldo de pollo.
Las rajas con crema se pueden consumir como plato único con tortillas o como acompañamiento. Es muy tradicional encontrar rajas con crema en los menús de taquizas,​ menús tipo bufé para ocasiones especiales donde el plato principal es el taco.
Chile pasilla

El chile pasilla es un tipo de chile seco con la piel oscura y arrugada. Junto con el chile ancho/poblano y el guajillo, son los chiles secos más usado en la cocina mexicana. Se muele para hacer una amplia variedad de salsas, como la salsa borracha, así como moles y adobos, entre otros.​
En su forma fresca se llama chilaca. Se cree que su nombre se debe a que, cuando se seca, se arruga como una uva pasa. En algunas regiones, como Michoacán o Baja California, también se lo conoce como chile negro y, en Veracruz, como chile prieto.​ No se debe confundir con el chile pasilla oaxaqueño, ni tampoco con el poblano o ancho, llamado «pasilla» en Colima.​
Se cultiva chilaca/pasilla principalmente en Aguascalientes, Guanajuato, Jalisco, Nayarit, Oaxaca y Zacatecas.​
Por lo general, mide de 15 a 20 cm de largo y de 2.5 a 4 cm de ancho, y es de color café negruzco. La chilaca puede medir hasta 22 cm de largo, y a menudo tiene una forma torcida que usualmente pierde durante el secado. Cambia su color de verde oscuro a marrón oscuro cuando está maduro.
Se usa en la comida guatemalteca y mexicana, especialmente en sopas y salsas (tales como el mole en plátano en Guatemala o mole poblano en México). Se venden enteros o en polvo en México, Guatemala y Estados Unidos. Es muy popular como ingrediente de muchas salsas, como la salsa borracha, en diferentes tipos de moles y adobos, y en varios guisos de res, cerdo y pollo.​ En rodajitas y frito, es acompañamiento clásico de la sopa de tortilla que se acostumbra mucho en la Ciudad de México. También funciona muy bien como chile relleno. En Oaxaca, para no confundirlo con el chile pasilla oaxaqueño, lo llaman pasilla de México, o pasilla mexicano.
Mole verde

El mole verde es un tipo de mole de la gastronomía de México. Los compuestos principales del mole verde son la pepita de calabaza y el chile verde. Estos le dan el color. Otros ingredientes pueden ser el tomate verde, chile poblano, chile de árbol, rabos de cebolla, hojas de rábano, apio, cilantro, hojas de lechuga, acelgas, perejil, epazote, cebolla, ajo, caldo de pollo y en menor cantidad bolillo o tortilla. Dado que se trata de una receta tradicional, ésta varía dependiendo de la región del país donde sea preparada.
Los ingredientes se pican (excepto las pepitas de calabaza) y se muelen. Esta preparación es sofreída en una cazuela con un poco de manteca o aceite vegetal. Las pepitas se muelen con caldo de pollo o agua e incorporadas a lo anterior teniendo cuidado de la cantidad a agregar para lograr la consistencia deseada. Se sirve con carne de pollo o cerdo y puede acompañarse de arroz rojo o blanco o frijoles. Podríamos decir que el "mole verde" en realidad es producto de los tecnisismos populares o nombres incorrectos de un platillo hecho de pepitas de calabaza al cual se le denomina pipián en la región huasteca. Véase gastronomía huasteca.
Conacultura, La Cocina Familiar en el Estado de Jalisco, 2.ª Edición, Océano, México, 2001.
La cumbia del mole

«La cumbia del mole» es una canción típica de oaxaca escrita e interpretada por la cantante mexicana Lila Downs, lanzada como sencillo del álbum La cantina en el año 2006. Esta canción describe como se hace el mole.
En la canción, Lila hace alusión a la preparación de este platillo mexicano y a las festividades y tradiciones del Estado de Oaxaca, este sencillo logró posicionarse entre los primeros lugares de popularidad en México, Estados Unidos, Canadá y Reino Unido.​ En este mismo álbum se incluyó una versión en inglés de «La cumbia del mole».
En el video de este sencillo aparece Lila Downs cantando en un puesto de semillas acompañada de una banda de música, también sale acompañana por la cocinera Abigail Mendoza junto con sus hermanas haciendo la preparación del mole, en la trama aparecen los ingredientes de este platillo, el valle de Oaxaca y la Virgen de la Soledad, las locaciones fueron en el mercado de Teotitlán del Valle en Oaxaca.
Feria nacional del mole

La Feria Nacional del Mole es un evento gastronómico que se realiza cada año en el mes de octubre en San Pedro Atocpan, en la Ciudad de México. La finalidad de esta feria es promover el producto principal que se elabora en San Pedro Atocpan, el mole, manteniendo vivas las tradicíones de este pueblo mágico. El evento se lleva a cabo con el apoyo del gobierno de la Delegación de Milpa Alta y la inversión de los comerciantes que integran de manera temporal el comité organizador. El comité organizador de la comunidad de Atocpan realiza esta feria nacional cada año junto con el comité de la Feria, que contribuye con apoyo logístico así como con el acondicionamiento del terreno (que se encuentra en el kilómetro 17,5 de la carretera federal Xochimilco-Oaxtepec) y la instalación de los módulos para los restaurantes, puestos, escenarios y sanitarios, para que la feria pueda contar con las condiciones necesarias para ofrecer a los visitantes la mejor de las estancias.
Los visitantes pueden escoger entre una amplia variedad de restaurantes típicos que ofrecen el delicioso sabor del mole, en donde más de l00 artesanos de Morelos, Tlaxcala, Estado de México e Hidalgo ofrecen sus artículos y manualidades. De la misma manera los visitantes pueden disfrutar de los juegos mecánicos y los espectáculos artísticos y culturales que se ofrecen, como bailes populares en la plaza de toros, jaripeo, exhibición de los voladores de Papantla y lucha libre, entre otros espectáculos.
Gastronomía del Estado de México

La gastronomía mexiquense son las comidas, bebidas y demás tradición culinaria del Estado de México, en México. En el Estado de México (o Edomex) se puede encontrar una cocina representativa de la gastronomía mexicana,​ pues recibe numerosas influencias de otros lugares por su situación geográfica en el centro del país, colindante con otros 7 estados (al norte con Querétaro, al noreste con Hidalgo, al este con Tlaxcala, al sureste con Puebla, al sur con Morelos, al suroeste con Guerrero y al oeste con Michoacán) y rodeando casi por completo a la Ciudad de México. La cocina mexiquense se basa en las tradiciones gastronómicas matlazinca, mazahua, nahua, otomí y tlahuica que allí habitan.​​
Algunos platos típicos del Estado de México son los mixiotes, los tlacoyos, las quesadillas de hongos, los tamales o el guajolote en salsa verde o en pipián. Con Hidalgo comparte numerosos platillos como el ximbó, los gualumbos y la barbacoa de carnero. Uno de los productos más típicos del valle de Toluca es la carne de cerdo, herencia de los españoles que se establecieron en la región para la crianza de este animal.​ Del puerco se obtienen diversos embutidos locales, como longanizas, moronga, jamón, el chorizo verde o el chorizo almendrado de Toluca, el obispo de Tenancingo, o el queso de puerco.
Los pescados como carpas y truchas arcoíris se producen en las diferentes piscifactorías del estado. Antiguamente los pescados de aguas dulces fueron la base de la dieta mexiquense. Edomex es líder nacional en la producción de maíz y frijoles, ingredientes esenciales de la dieta mexicana,​ que junto con el chile se conoce como «la Santísima Trinidad de la cocina mexicana». De herencia mexica es el consumo de insectos: acociles, chinicuiles, escamoles o chapulines. En la época de lluvias se consumen hongos y quelites.​
Algunos productos importantes en el Estado de México:
Entre los antojitos y platillos típicos de Edomex, destacan:
Aquí se listan algunos libros de cocina publicados que tratan la gastronomía del Estado de México:
Cemita poblana

La cemita poblana (a veces escrita con s: semita)​ es un pan blanco típico en el estado de Puebla, México. Contiene harina de trigo, agua, leche, huevos, levadura, mantequilla y sal. Con este pan se elabora las cemitas compuestas, un tipo de torta.​
Las cemitas poblanas son panes redondos, de tamaño mediano, un poco aplastados. Su corteza es crujiente y decorada con ajonjolí. Se caracteriza por una especie de «nudo» encima.​
El pan salado elaborado en Puebla se considera la versión original; se basa en un pan introducido por los franceses durante el período de la intervención francesa en México (1863-1867), que desde entonces ha evolucionado para adaptarse a los gustos mexicanos, especialmente en ese estado. En el siglo XX, el pan comenzó a ser servido en rodajas con un relleno de sobras, (generalmente papas, frijoles,crema, nopales, carne de res, pollo o cerdo.), y de él se dice que proviene el nombre con el que se conoce a la gran diversidad de formas de elaborar este platillo en cada región de México.
Las cemitas poblanas se rellenan de una gran variedad de ingredientes: con quesillo o queso fresco, aguacate, papaloquelite, chipotles o chiles jalapeños, cebolla y aceite de oliva son los más comunes. La cemita clásica según Diana Kennedy, incluyen «cubitos de papa, pata de res o de puerco en escabeche (vinagre), aguacate, todo sazonado con chile chipotle y pápalo quelite».​ Otros pueden ser milanesa, pollo o cerdo, chile relleno, jamón, carne enchilada, carnitas, etc.
También se elaboran cemitas de dulce, de entre las cuales cabe destacar las de semillas de anís.​
Algunos de los lugares más emblemáticos en la ciudad de Puebla para degustarlas son el Mercado del Carmen, el Mercado de San Baltazar Campeche, el Mercado la Acocota,en Las CEMAS Poblanas en La Loma, a unas calles del Mercado Hidalgo, el Estadio Cuauhtémoc y la Arena Puebla.
El mercado de Victoria, en Puebla, se hizo famoso por una versión con pata de res, cebollas y chiles con una salsa vinagreta. Otros mercados y puestos de comida pronto crearon sus propias versiones de la cemita con casi cualquier tipo de relleno o combinación posible. Durante el mismo período de tiempo, se convirtió en tradición el espolvorear las semillas de sésamo en el pan cemita, a menudo con diseños de flores, estrellas, animales, entre otros. Este platillo fue inicialmente propio de la clase popular, pero terminó siendo degustado por todos los sectores, sobre todo como una opción de comida rápida.
Frijoles charros

Frijoles charros, frijoles a la charra es un platillo tradicional mexicano, consumido en muchas regiones del país. Se prepara con frijoles guisados con cebolla, ajo, chile, tocino, salchicha. Otros ingredientes comunes son tomates, cilantro, jamón, salsa, carne de cerdo, chicharrón (en este caso son llamados frijoles puercos por el chicharrón) y chorizo. Se sirven calientes y tienen una consistencia semejante a una sopa. Son muy sustanciosos para comerse como plato fuerte, pero por lo general sirven de guarnición o para acompañar carnes asadas, arracheras, tacos al pastor.​
Es un platillo muy gustado entre la gente del norte de México y con frecuencia se ofrecen en restaurantes donde se sirven platillos norteños. Sin embargo debe aclararse que existen muchas recetas distintas, y que de un estado a otro pueden encontrarse algunas diferencias.
La receta de los frijoles charros varía de región en región y de casa en casa por ser recetas muy antiguas, cuyos orígenes se remontan en el virreinato por antiguos vaqueros del norte del país, también conocidos como Charros, que se dedicaban a cuidar y muchas veces, tenían que improvisar para preparar sus alimentos con los ingredientes que tenían a la mano, de donde proviene su nombre; estos desarrollaron el platillo, ya que al vivir en zonas áridas contaban solo con granos y ristras de chiles y ajos, embutidos y casquería en general que provenía de su profesión; sus ingredientes típicos son frijol pinto, tocino, chorizo, en ocasiones salchicha o costilla, chiles secos o encurtidos, tomate, cebolla, ajo y hierbas de olor; los frijoles charros suelen cocinarse y servirse en enseres de barro y suelen dejarse con consistencia caldosa.​ Los frijoles charros fueron creciendo en popularidad a lo largo del siglo XX que pasaron de ser un platillo casero del norte de México a un guiso tan amado que se prepara en miles de restaurantes a lo largo del país.​
En Jalisco, pueden hacerse en caldo o secos y se les agrega una salsa ranchera que contiene tomate, cebolla y chile verde. En la Ciudad de México por lo general son caldosos y se consumen con frecuencia como sopa en taquerías.
En Coahuila se utilizan frijoles bayos o flor de mayo, además de chile serrano, cebolla, ajo, tocino, chorizo, salchicha, jitomate y cilantro. Todos los ingredientes van picados y pueden agregarse a los frijoles al natural o sofritos con antelación. A veces se les añade chicharrón o cerveza.
En Nuevo León se usa con frecuencia frijol canario, al que cocido en su caldo se le agrega cebolla, chile, y tomate frito, y posteriormente cueritos de cerdo y cilantro.
En Tamaulipas se guisan de forma similar a los de Nuevo León. Son conocidos también como frijoles a la charra.
En Durango se utiliza frijol blanco (también conocido como Patol).
Chiltepín

El chiltepín, chiltepe, chile de monte, chile piquín, o​ají pajarito​es un chile de la especie Capsicum annuum var. glabriusculum utilizado en toda América, desde Arizona y el norte de México hasta Sudamérica. En Guatemala y El Salvador, es conocido como chiltepe, nombre castellanizado del náhuatl, en el cual era conocido como chil tegpin (‘chile pulga’), debido a su tamaño.
Dependiendo de la región su morfología puede cambiar y se encuentran hasta cinco ecotipos o variantes, que son: Noroeste, (Sonora, Tucson, Sinaloa y Chihuahua); Noreste; Sureste (Chiapas/Oaxaca); Huasteca (Aguascalientes, Veracruz, Hidalgo, Michoacán, Querétaro y Puebla); y Yucatán. La variante Noroeste tiene forma redonda, las otras son alargadas.​ Es muy frecuentemente utilizado en México, en los estados de Sinaloa, Durango, Baja California Sur, Sonora, Chihuahua, Nuevo León, Tamaulipas, Coahuila, Veracruz y Puebla, donde se utiliza para hacer salsas o como condimento.​ En México, se disfruta en platillos como el menudo, el pozole o el tapixte (en Veracruz), así como en cualquier tipo de sopas. Su uso agrega un toque muy picante​ a los platillos, sin hacerlos perder su sabor original. También se puede encontrar en países como Guatemala, El Salvador y Estados Unidos.
Generalmente, el chiltepín se recolecta en estado silvestre cuando aún presenta una maduración incompleta, para posteriormente ponerse a secar. Es frecuente que en la zona rural forme parte del huerto familiar, junto con otras plantas de uso común.
Chili con queso

El chili con queso es un aperitivo servido en los restaurantes de cocina Tex-Mex, que consiste en queso Velveeta mezclado con chile jalapeño. Está muy arraigado en la cocina del suroeste de Gastronomía de Estados Unidos, es muy raro fuera de Texas u Oklahoma dado que la cocina de los estados sureños de Estados Unidos presentan platillos mexicanos modificados para darles un nuevo nombre de arraigo.
Este platillo es una variante del platillo conocido como chile con queso muy típico de la comida de los estados mexicanos de Chihuahua y Durango; las principales diferencias radican en que en México se utiliza el queso Chihuahua y en Estados Unidos Quesos Amarillos o de otra índole, y que en México se sirve como plato principal en la cena y no como aperitivo.
Los más auténticos se pueden encontrar en Atlanta, Georgia o en Phoenix, Arizona. Un restaurante mexicano denominado La Posta en La Mesilla, Nuevo México, cerca de Las Cruces, sirve la versión original mexicana del plato. Este plato no tiene nada que ver con los nachos mexicanos.
Aunque no es de extrañar que los estadounidenses de sangre mexicana que habitaron o recién llegan de México lleven sus recetas de origen, al cual le cambien algún ingrediente y las presenten como un plato novedoso en Estados Unidos, ya que por ellas no se presentan demandas de plagio.
Poblano

The poblano (Capsicum annuum) is a mild chili pepper originating in Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho (wide). Stuffed fresh and roasted, it is popular in chiles rellenos poblanos.
While poblanos tend to have a mild flavor, occasionally and unpredictably they can have significant heat. Different peppers from the same plant have been reported to vary substantially in heat intensity. The ripened red poblano is significantly hotter and more flavorful than the less ripe, green poblano.
A closely related variety is the mulato, which is darker in color, sweeter in flavor, and softer in texture. The pasilla pepper is sometimes incorrectly called "poblano", particularly in the United States, but they are distinct from true poblano peppers.
The bush has multiple stems and can reach 25 in (64 cm) in height. The fruit is 3 to 6 in (7.6 to 15 cm) long and 2 to 3 in (5 to 8 cm) wide. An immature poblano is dark purplish green in color, but the mature fruits eventually turn a red so dark as to be nearly black.
Poblanos grow in hardiness zones 10–12 and do best with a soil pH between 7.0 and 8.5. They typically prefer full sunlight and may require additional support for the growing fruits during harvest in late summer. A poblano takes around 200 days from seed to harvest and requires soil temperatures of at least 64 °F (18 °C) to germinate.
Preparation methods include: dried, stuffed, in mole sauces, or coated in whipped egg (capeado) and fried. It is particularly popular during the Mexican independence festivities as part of a dish called chiles en nogada, which incorporates green, white, and red ingredients corresponding to the colors of the Mexican flag. This may be considered one of Mexico's most symbolic dishes by its nationals. It is also usually used in the widely found dish chile relleno. Poblanos are popular in the United States and can be found in grocery stores in the states bordering Mexico and in urban areas.
After being roasted and peeled (which improves the texture by removing the waxy skin), poblano peppers are preserved by either canning or freezing. Storing them in airtight containers keeps them for several months. When dried, the poblano becomes a broad, flat, heart-shaped pod called a chile ancho (literally "wide chile" or "broad chile"). These dried ancho chiles are often ground into a powder used as flavoring in various dishes.
"Poblano" is also the word for an inhabitant of Puebla, and mole poblano refers to the spicy chocolate chili sauce originating in Puebla.
Mulato pepper

The mulato pepper is one of the two dried varieties of the poblano pepper. Mulatos are dried fully mature poblanos, whereas poblanos that are harvested early and dried are called ancho peppers.
The mulato is flat and wrinkled, and is always brownish-black in color. The average length and width of the mulato is 10 cm and 5 cm, respectively. Its shape is wide at the top, tapering to a blunt point.
The mulato has been described as tasting somewhat like chocolate or licorice, with undertones of cherry and tobacco. Its heat rating is 2,500 to 3,000 on the Scoville scale.
Pasilla

The pasilla chile (/ˌpɑːˈsiːjə/ pah-SEE-yuh) or chile negro is the dried form of the chilaca chili pepper, a long and narrow member of the species Capsicum annuum. Named for its dark, wrinkled skin (literally "little raisin"), it is a mild to hot, rich-flavored chile. As dried, it is generally 6 to 8 inches (15 to 20 cm) long and 1 to 1+1⁄2 inches (2.5 to 3.8 cm) in diameter.
The fresh narrow chilaca can measure up to 9 inches (230 mm) long and often has a twisted shape, which is seldom apparent after drying. It turns from dark green to dark brown when fully mature.
In the United States, producers and grocers sometimes incorrectly use "pasilla" to describe the poblano, a different, wider variety of pepper, the dried form of which is called an ancho.
Pasilla are used especially in sauces. They are often combined with fruits and are excellent served with duck, seafood, lamb, mushrooms, garlic, fennel, honey, or oregano. They are sold whole or powdered in Mexico, the United States, and the United Kingdom.
Pasilla de Oaxaca is a variety of smoked pasilla chili from Oaxaca used in mole negro.
Chiles en nogada

Chiles en nogada is a Mexican dish of poblano chiles stuffed with picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce called nogada, pomegranate seeds and parsley; it is typically served at room temperature. It is widely considered a national dish of Mexico.
The picadillo usually contains panochera apple (manzana panochera), sweet-milk pear (pera de leche) and criollo peach (durazno criollo). The cream sauce usually has milk, double cream, fresh cheese, sherry and walnut. The walnuts, which give the nogada sauce its name (nogal being Spanish for "walnut tree") are traditionally of the cultivar nogal de Castilla (Castilian walnut). In some cases, pecans may substitute for or supplement the walnuts.
This dish is made in Central Mexico in August and the first half of September, when pomegranates are in season. The colors of the dish—green chile, white sauce, red pomegranate—are the colors of the flag of Mexico, and Independence Day is during the pomegranate season.
The traditional chile en nogada is from Puebla; it is tied to the Mexican independence since it is said they were prepared for the first time to entertain the future emperor Agustín de Iturbide when he came to the city after the signing of the Treaty of Córdoba. This dish is a source of pride for the inhabitants of the state of Puebla.
Some Mexican historians believe the inventors of this dish were the Monjas Clarisas, although others think they were the Madres Contemplativas Agustinas of the convent of Santa Mónica, Puebla.
Pomegranate Seed

Pomegranate Seed (Armenian: Նռան հատիկ, Nran hatik), is an Armenian drama television series. The series premiered on Armenia TV on September 11, 2017. Since then, the series air every workday at 21:45. The series take place in Yerevan, Armenia.
Young Sophia's life is completely destroyed after she finds out that her boyfriend, a brave soldier and a hero, has died. Not only this news but also her father's suicide ravage Sophia's dreams and plans. Sophia's mother sold almost everything to pay her husband's debts. Moreover, she gave her two minor children to an orphanage because of the lack of normal living conditions. For living, she and her eldest daughter Sophia start working together in the governor's house as servants. In that house, Sophia meets the main villain of the film, who actually killed her boyfriend and destroyed her life.
Mosu (restaurant)

Mosu (Korean: 모수) is a fine-dining restaurant based in Seoul, South Korea and Hong Kong. It first opened in San Francisco, California, United States in the summer of 2015. It then moved to Seoul, South Korea and reopened in 2017. It opened a Hong Kong branch on April 21, 2022, and temporarily closed its Seoul location in 2024.
The restaurant derives its name from half of the romanized word kosumosu (코수모수), a Korean reading for the cosmos flower.
The restaurant was founded by Anh Sung-jae, a first generation Korean-American who immigrated to the United States at age 13. He drew upon his experience growing up in California, with the cuisines of not only Korean food, but also Japanese food, French food, and more. The food served in the restaurant is a fusion of Korean and other culinary traditions and ingredients.
After receiving a Michelin star its first year of operation, it closed and began the process of moving to Seoul, South Korea. It opened there in 2017, and received two Michelin stars that year. It opened its Hong Kong branch in 2022.
Its Seoul branch was awarded three Michelin stars for 2023 and 2024, as well as appeared in Asia’s 50 Best Restaurants in 2022 and was named The Best Restaurant in Korea 2023. After the conclusion of its partnership with its previous investor, it temporarily closed its Seoul branch in 2024 and is aiming to reopen in 2025 in a new location.
Mastro's Restaurants

Mastro's Restaurants is an American fine dining steakhouse chain known for its ultra-high prices, selective locations, and celebrity clientele. Ever since 2013, the restaurant is part of the Landry's, Inc. portfolio.
Mastro's first opened in 1999 in Scottsdale, Arizona. In 2007, the restaurant group was acquired by private equity firms Kinderhook Industries LLC and Soros Strategic Partners LP with plans to expand. In 2013, Mastro's Restaurants was acquired by Landry's, Inc. Then mostly a Western US chain, the company expanded east to New York City, Boston, and Ft. Lauderdale, Florida.
The first New York City location opened in 2014 on Sixth Avenue. In 2017, Mastro's opened their first locations in Houston and Boston. The Houston location opened at the Post Oak Hotel and Tower which is also owned by Landry's, Inc. The next year, a location opened in Fort Lauderdale, Florida.
The Post Oak Hotel location was the recipient of Wine Spectator’s highest restaurant award.
A major outbreak of COVID-19 occurred among workers at the Mastro's Palm Desert location in 2021. At least two employees were hospitalized and an omicron variant case was found among the sick employees, the first confirmed case in the Coachella Valley.
Elizabeth Hubbell Fisk

Elizabeth Hubbell Fisk (1859 – 1927) was a Vermont textile maker known for repopularizing a Colonial-era style of rug making and creating a cottage industry in northern Vermont.
Fisk was born second daughter of eleven children born to Margaret and John Hubbell of Chazy, New York. In 1880, she married Nelson W. Fisk, the son of a quarry owner from Isle La Motte, Vermont. The couple spent winters in New York City where Fisk studied art and dye chemistry at Pratt Institute and studied art with the painter William Merritt Chase.
She began to create hooked rugs at home, getting taught the basics by the older women in the town, raising funds for the Methodist church and the town library. Some reports say she was inspired on to this path from finding an old loom in her home's attic. As her livelihood progressed, she was always looking for old looms and frames in the region's barns, sheds, and attics, many having been no longer used after the Industrial Revolution.
Fisk partnered with Anna Bailey Smith, the wife of Vermont governor Edward Curtis Smith. Smith introduced Fisk to other dyeing options and encouraged Fisk to experiment with colors and move on from simple rugs to more complex textiles. She also brought Fisk's work to a larger audience, writing about her in Ladies' Home Journal in 1923. Fisk branched out into creating other domestic household textiles primarily in linen including bedspreads, table runners, pillow cases, placemats, and curtains. Hand-woven linen was a rarity by the end of the 1800s. She created weaving techniques that produced designs on both sides of the woven fabrics so that "[I]t was nearly impossible to tell the right from the wrong side." Her designs were "symmetrical and centrally balanced and featured natural motifs like flowers, plants, and animals."
Fisk originally had encouraged other local women to create their own textile products which could bring in money. She created Elizabeth Fisk Looms, a cottage industry for a small group of women weavers. The company consisted of two studios, one in Isle la Motte and one in nearby St. Albans (run by Smith) beginning in 1910. Designs for patterns were always original and were create with a customer's specific color palette in mind. A sign outside the St. Albans studio read "Linen Weaving. Original Designs in Color." The textiles were popular in their time, being exhibited around the United States. Fisk Looms created a Vermont coat of arms which was presented to the General Federation of Women's Clubs in Washington D.C. A duplicate of this weaving hung in the Vermont State House. The Chicago Art Institute awarded her a bronze medal along with a "purse of gold.".
Fisk died in 1927, leaving the looms to her workers who formed a guild and continued to work and publicize their techniques. Fisk Looms continued to thrive for another seven years, finally closing in 1935 after the death of Smith and the scarcity of raw materials during World War II. Textiles that these looms created are in collections such as The University of Vermont's Fleming Museum and the collections of the Vermont Historical Society.
Karo language (Ethiopia)

Karo (also Cherre, Kere, Kerre, Kara) is a South Omotic language spoken in the Debub (South) Omo Zone of the Southern Nations, Nationalities, and People's Region in Ethiopia. Karo is described as being closely related to its neighbor, Hamer-Banna, with a lexical similarity of 81%, and is considered a dialect of Hamer by Blench (2006), but as a separate language belonging to the Hamer-Karo subfamily in Glottolog. The Karo people, who live close to the lower Omo River, use colorful bodywork, complex headdresses and body scars to express beauty and importance within the community. 2,400 speakers are using the Karo language.
In percentages of basic vocabulary scored by 14 Omotic languages against 13 others, Karo scored 12 in Male, 9 in Chara, 12 in Basketo, 12 in Wolaytta, 14 in Kullo, 10 in Dace, 14 in Dorze, 14 in Oyda, 5 in Kacama, 10 in Koyra, 10 in Gidicho, 14 in Zayse, 14 in Zergulla. Unlike the strongest contributors to pairs of languages sharing unitary forms language-wise such as Inyangatom, Central Koma and Langa, Disoha, and Ingassana, Karo contributed none.
Hamar people

The Hamar people (also spelled Hamer) are a community inhabiting southwestern Ethiopia. They live in Hamer woreda (or district), a fertile part of the Omo River valley, in the Debub Omo Zone of the former South Ethiopia Regional State (SERS). They are largely pastoralists, so their culture places a high value on cattle.
The 2007 national census reported 46,532 people in this ethnic group, of whom 10,000 were urban inhabitants. The vast majority (99.13%) live in the SNNPR.
According to the Ethiopian national census of 1994, there were 42,838 Hamer language speakers, and 42,448 self-identified Hamer people, representing approximately 0.1% of the total Ethiopian population.
The Hamar are known for their unique custom of "bull jumping," which initiates a boy into manhood. First, female relatives dance and invite whipping from men who have recently been initiated; this shows their support of the initiate, and their scars give them a say on whom they marry.
The boy must run back and forth twice across the backs of a row of bulls or castrated steers, and is ridiculed if he fails.
The men of the tribe will often style their hair with clay, creating a sculpture of sorts that is styled with various pigments, mostly red and white, and in smoothing the clay they create very small protruding tube in which they house ostrich feathers from their hunts.
The Assistant Administrator of Hamer Bena, Ato Imnet Gashab, has commented that only seven tribal members have ever completed secondary education.
Mingi, in the religion of the Hamar and related tribes, is the state of being impure or "ritually polluted". A person, often a child, who was considered mingi is killed by forced permanent separation from the tribe by being left alone in the jungle or by drowning in the river.
Media related to Hamar people at Wikimedia Commons
Paul Karo

Paul Karo (4 June 1935 – 4 April 2025) was a Scottish-born, New Zealand-raised Australian actor, notable for his role in Crawford Productions first soap opera The Box as LGBTIQA character of television studio producer Lee Whiteman, in 1974 and 1976, at a time when gay characters where literally non-existent on television. He also became notable for his recurring role as Detective Inspector Rouse on series Prisoner in the 1980s.
Karo started his career as a cadet reporter in New Zealand before turning his attention to acting, joining a theatre company. He relocated to Australia in the late 1950s. He appeared in Under the Clocks, a 'sophisticated intimate revue' in Melbourne in 1958. He featured in another revue, Further Off the Beach, the following year; he was singled out by an Age critic for a segment called 'Television Anonymous' about television addicts seeking a cure. He had many television roles in 1959, including Tragedy in a Temporary Town, Beauty and the Beast, Outpost and Rope.
He appeared in Quiet Night in 1961. In 1967 he received an award for Best Actor of 1966 (the "Erik") from Melbourne theatre critics for his role in A Lily for Little India.
Karo is best known for his role as the gay television producer Lee Whiteman in the first two years of the 1970s television soap opera The Box. On leaving the show he told TV Week's Sue Wallace that he felt he had been typecast: 'Everyone thinks of me as playing the role of a queer. They haven't had the opportunity to see me do anything else.'
Karo won at the Logie Awards in 1976 for Best Actor for his portrayal of Whiteman.
Other selected TV credits include: Homicide, Division 4, Matlock Police, Prisoner, The Sullivans, Special Squad, Phoenix. Blue Heelers and SeaChange.
Karo retired in 1999 and died on 4 April 2025, aged 89.