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Receta

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Recipe by: Haitian Recipes

2 1/2 cups of heavy cream

1 packet of unflavored gelatin

1/2 cup of confectioner/powdered sugar

1 tsp of cinnamon powder

1/2 tsp of almond extract

1 tsp of vanilla extract

Empty a packet of unflavored gelatin onto a bowl. Pour a small amount of boiled water and stir. Set it aside for 5 mins.

Using a saucepan, add heavy cream, coconut milk, and sugar over medium-high heat. Stir constantly until it begins to boil.

Once it begins to boil, pour the gelatin mixture and stir.

Combine the remaining ingredients: almond extract, cinnamon powder, and vanilla extract. Stir.

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Haitian Recipes is dedicated to our rich and diverse cuisine. As Haitians, we know how great our food is. Join us on this culinary journey and share your own Haitian recipes.

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Buñuelos are a traditional Colombian Christmas treat, but they are also popular year round for breakfast with hot chocolate or coffee.

What are Colombian Buñuelos?

They are fritters made with a mix of cheese, corn starch and yuca flour. They are crispy on the outside, soft and cheesy inside. They are a staple in Colombian during Christmas season.

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Now let's talk about my Colombian Buñuelos recipe and ingredients. Traditionally they are made with ( Queso Costeño) which is a Colombian white cheese that is a little saltier and harder than Queso Fresco. I used feta cheese for this recipe because to me it's the most similar cheese to Queso Costeño that I have found here in the United States. Some Colombian Buñuelos recipes are made just with corn starch, but my grandmother used to add yuca flour to her recipe and it gives the buñuelos a wonderful flavor and texture.

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I have to tell you, this recipe gave me a lot of trouble the first time I made it. Now that I've made these Buñuelos, I have a lot of respect for buñuelo makers in Colombia :). I know the Buñuelos pictures don't look very attractive, but they taste wonderful. They are the right consistency inside but it was a bit difficult to get the correct crust consistency because the oil temperature has to be perfect.

Colombian Buñuelos Recipe

In Colombia on December 7th in Colombia, friends get together to celebrate " el dia de las velitas", a Christmas tradition in honor of the Virgin Mary. They light candles in front of their houses or on their balconies, cook traditional Christmas treats, like Natilla, Buñuelos and Hojuelas and of course, they party :).

Tips to make Buñuelos

When frying Colombian Buñuelos, they become very greasy if the oil is not hot enough, and the exterior will burn before the interior cooks if the oil is too hot.

Avoid adding too many buñuelos at once into the oil as the increase in them will lower the oil's temperature. Also it's easier to flip them when there's enough space. Make sure to add enough oil to your pot to cover the Buñuelos.

You can make the dough for these buñuelos a day ahead of time if you want and leave it wrapped in the fridge.

More Colombian Christmas dishes:
Colombian Natilla Recipe Colombian Eggnog Colombian Hojaldras Colombian Tamales Colombian Pernil Asado

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Buñuelos are a traditional Colombian Christmas treat, but they are also popular year round for breakfast with hot chocolate or coffee.

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Pasteles De Masa (Puerto Rican Pasteles) - Delish D'Lites

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For Puerto Ricans, Christmas isn't Christmas unless there are pasteles on the table. These lovely banana-leaf wrapped treats are one of 3 must-have dishes on the menu during the holiday season, along with arroz con gandules and pernil.

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Llapingachos or Ecuadorian stuffed potato patties - Laylita’s Recipes

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Llapingachos are Ecuadorian potato patties or pancakes stuffed with cheese, cooked on a hot griddle until crispy brown and served with peanut sauce, fried egg, tomato and onion curtido, avocado slices and hot sauce.

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These are a hit every time I make them. Going to make them this year for our white elephant party. Great served with pickled red onion and radishes, and fresh tortillas! - Silvia

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The last time I visited Houston, I arrived at midnight. I was exhausted, but my mom was waiting for me with a to-go container filled with my favorite restaurant dish: enchiladas verdes-corn tortillas wrapped around crisp, juicy cubes of carnitas, dressed with a green salsa thick with avocados, tomatillos, cilantro and onions. And while it's not the most traditional of Tex-Mex dishes, it's what I often crave as there is no finer combination of flavors than salty sweet pork paired with tart tomatillos.

Carnitas, which means little meats in Spanish, come in several guises. Some people serve it stringy, like pulled pork. Some people serve it in huge chunks, with bits of bone still attached. And some serve it in smaller cubes, perfect for popping in your mouth. Though no matter how it's presented, it's always succulent slow-cooked pork that's tender on the inside and crunchy on the out.

The state of Michoaca, Mexico is renowned for its carnitas. And for good reason-they cook huge hunks of pork shoulder in oversized copper pots filled with lard. It's a decadent eating experience as the pork is slick and smooth with just enough texture to keep things interesting. Of course, after eating Michoacan carnitas you immediately fall into a pork-fat coma and can't get up for days. I adore the Michoacan carnitas and have even made them a couple of times when I have had pounds of lard on hand. This past weekend, however, I was a bit short on pig fat and decided to try another recipe to see if I could approximate their porcine excellence without going whole hog.

After experimenting with a host of recipes (and suffering a spectacular failure with milk-braised carnitas that ended as an insipid pile of mush), I decided to try Diana Kennedy's method. She recommends cooking the pork shoulder in water until the liquid has evaporated. Because you haven't trimmed the fat off the pork, after the water is gone the pot is filled with rendered pork fat (aka lard!) that browns the outside to a caramelized crisp. It's such a simple method that I had my doubts but figured it was at least worth a try.

Before I made carnitas Kennedy's way, however, I decided to eat some proper Michoacan carnitas as a point of comparison to her recipe. Most of the Mexican restaurants in New York City are owned by Pueblans, but there is one in the Bronx called Real Azteca that is proudly owned by Michoacans. And on a recent rainy Saturday, I hopped on the 2 train and made the journey uptown to eat carnitas made the Michoacan way.

Real Azteca is located in the Longwood section of the Bronx, right off a colorful, bustling stretch of Southern Boulevard. It's a small, clean restaurant with a few seats at a counter and tables in an adjoining dining room. Crowded with Mexican families on this Saturday afternoon, the only seat available was at the counter. But I didn't mind as this way I could watch the cooks press out tortillas and fry up quesadillas.

When I placed my order in Spanish, the man sitting next to me asked if I was aware that these were Michoacan carnitas. I nodded my head and said one word: "Manteca!" which means lard in Spanish. He laughed and said, "Si, si!" I must have made a good decision because two other people came up to the counter and nodded at the griddle saying, "The carnitas here are the best!"

The waitress handed me my plate. Nestled in the freshly fried tortilla were long strands of meat and melted cheese. I topped it with a bright green salsa and took a bite. The pork was silky with a hint of crunch that was balanced by the chewy corn tortilla and tangy salsa. And while I prefer my carnitas to be the more square and chunky version, these were still sublime.

My palate calibrated, I went home and fired up my Dutch oven. I threw in three pounds of boneless pork shoulder cut into two-inch strips. I barely covered the meat with water, added a healthy dose of salt and a bit of orange juice to help with the caramelizing of the meat. I brought the pot to a boil and then turned it down to a simmer, keeping it about 175 degrees. As the water gently bubbled, the fat was slowly rendered out of the pork. After a spell, the pork was no longer cooking in water but was instead cooking in the fat. I made sure it didn't get too hot and after three hours, the meat was done-crisp on the outside and tender and moist on the inside.

I was surprised at how juicy these were since they'd spent most of the time braising in water and not fat, but they were just as succulent as the Michoacan carnitas I'd eaten earlier. And yet because of the time spent in water, they didn't put me over the pork-fat edge-I was actually able to function immediatly after eating them without taking a three-hour nap!

To make sure it hadn't been a fluke, I made another batch the same way and they were equally as delicious. I could eat them in flour tortillas, I could eat them in corn tortillas, I could eat them smothered in green sauce or I could eat them alone. It didn't matter-they were always just what I wanted.

I'm planning a trip to Texas in late August and while I'll be hitting several cities I'm most looking forward to visiting Houston as I haven't been there in over a year. And hopefully my mom will greet me again with a big plate of carnitas served in the form of enchiladas verdes. Though I can be patient since in the meantime I know that I'll be simmering a few batches of these simple yet satisfying carnitas myself.

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Carnitas, Houston style

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Carnitas, Houston style | Homesick Texan

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The last time I visited Houston, I arrived at midnight. I was exhausted, but my mom was waiting for me with a to-go container filled with my favorite restaurant dish: enchiladas verdes-corn tortillas...

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This chimichurri roasted chicken recipe is prepared by roasting a whole chicken or individual pieces with chimichurri butter or sauce made with fresh herbs, garlic, vinegar, lime juice, butter or oil.

When I was growing up my mom was semi-vegetarian, this meant that at home we mainly ate vegetarian meals and occasionally chicken/seafood. However if ate at friends or at a restaurant, we could choose to eat whatever we like, which as result was usually beef or pork.

Jump to Recipe

We had chickens mainly for eggs, and would only eat one for special occasions. My mom always felt bad about ending a chicken's life, so in order to minimize the chicken's suffering she would pour a shot of punta or aguardiente (sugar cane alcohol) down the chicken's throat. Even now the smell of roasting chicken reminds of those special times when we have it as a kid.

I've always been a fan of using as a marinade. It works great for beef, pork, chicken, lamb and even seafood. I use either a traditional chimichurri or my balsamic chimichurri, but usually add a little extra vinegar when using it as a marinade.

When roasting a whole chicken I like use butter to help keep it moist, so for this chimichurri roasted chicken I made a chimichurri butter and used it underneath the chicken skin so that it would both add the chimichurri flavor but also keep the chicken perfectly moist.

This recipe for chimichurri roasted chicken can be made with a whole chicken and also with individual chicken pieces. If you are preparing this recipe with individual chicken pieces then you can use regular chimichurri sauce - the only recommendation is to use regular oil, and not use extra virgin olive oil in this recipe since its smoking point is 375F (light olive oil is fine). If you have space on the roasting pan I also recommend adding potatoes, onions and/or carrots - you can toss them or baste them with a bit of the chimichurri also, their flavor when roasted with chimichurri is amazing!

~4-5 lbs whole chicken or ~3 lbs of assorted chicken pieces

Chimichurri butter:

To bake with the chicken:

For the chimichurri butter:

Place all the ingredients expect for the butter in a small food processor and pulse until the herbs are finely chopped.

Add the butter and continue pulsing until you have smooth creamy mix. Can be made ahead of time, but should be brought back to room temperature before using to prepare the roasted chicken.

For roasting or baking the whole chicken:

Rub about half of the butter chimichurri all over chicken, including under the skin. Save the rest of the chimichurri butter for basting and for serving.

Place the vegetables (onions, potatoes, etc) under chicken in baking or roasting pan.

Bake the chicken (uncovered) at 425F for 30 minutes

Lower heat to 400F, baste chicken and bake for another 50-60 minutes, basting every 15-20 minutes.

During the last 5-10 minutes, add additional chimichurri butter or chimichurri sauce on top.

Variation with chicken drumsticks or individual chicken pieces:

Prepare either the traditional chimichurri sauce or quick chimichurri sauce, use regular oil or light olive oil.

Marinate the chicken pieces with ¾ cup to 1 cup of the chimichurri sauce, save the additional sauce for basting and serving. You can marinate the chicken several hours in advance if you have time, and if not just rub the sauce over the chicken pieces right before baking.

Pre-heat the oven to 400F.

Arrange the chicken pieces on a baking pan lined with parchment paper. You can also add potatoes or other vegetables (rubbed with chimichurri sauce).

Bake the chicken pieces for about 30 minutes, then turn the chicken pieces and vegetables over. Baste the chicken with some of the reserved chimichurri sauce.

Continue baking for another 25-30 minutes or until the chicken is browned and fully cooked. Exact time will vary based on your oven and the thickness of the individual chicken pieces.

Brush the additional chimichurri sauce when done and serve immediately.

Step by step prep photos for the whole roasted chicken with chimichurri butter:

Preparation photos for the individual roasted chicken drumsticks (or other pieces) with chimichurri sauce:

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Chimichurri roasted chicken - Garlic herb chicken - Laylita's Recipes

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Chimichurri roasted chicken recipe or chicken roasted with fresh herbs, garlic, vinegar, lime juice, butter or oil.

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Published on by Jamie Silva

If you're born into a Cuban household, yuca [pronounced yoo-kah] is one of our favorite side dishes. You can say yuca is an alternative to potatoes, however, it's way better in my opinion! Maybe I'm biased.

Yuca (or cassava or manioc, or tapioca) is a root vegetable that is a staple in Latin American and Caribbean cuisine.

During Cuban Christmas, you'll often see yuca con mojo on a plate next to Cuban roast pork, congri, Cuban buñuelos, and flan. It's like the perfect plate with all the Cuban fixings! My aunt always made it for Christmas Eve and then turn it into yuca fries for Christmas lunch. YUM!

Today, I'm showing you how to boil this tuber and toss it in a delicious garlic mojo sauce.

Let's jump right in.

Why You'll Love This Recipe

Authentic Cuban flavors. This Cuban yuca con mojo is PACKED with flavor. Think soft cassava meets sliced onions, garlic, and citrus. YUM.

Easy, adaptable, scalable recipe. This recipe comes together fairly easily and it can be doubled for a crowd. You can also either use fresh or frozen yuca. Use what you can find. Learn more about yuca!

Ingredients You'll Need

Fresh or Frozen Yuca. If buying fresh yuca, make sure it is firm without any soft spots. Fresh yuca has rough, brown skin so if you're not interested in peeling yuca with a knife, buy the frozen kind! The frozen kind comes peeled and cut already. You can find it in the Hispanic frozen section of the grocery store. You need to peel and cut the yuca into chunks.

Minced garlic. The star of our garlic and onion mojo sauce.

Thinly sliced onions. So good when you sauté them with oil and garlic. Yum!

Neutral oil. You can also use extra virgin olive oil or bacon grease for this recipe if you have that on hand.

Sour orange juice. If you can't find sour orange juice in the grocery store, you can make your own by stirring together juice from 1 orange and juice from 1/2 lemon.

Recommended For This Recipe

Perfect for quick meals or recipes. I use this 1-quart nonstick, anodized saucepan all the time and love that it has a lid to avoid any splatters. Super easy to clean and long-lasting.

How To Boil Yuca

Boil it. Add yuca to a large pot of water with salt. Bring the yuca to a boil on high heat then reduce the heat.

Simmer. Cover and simmer for about 30 minutes until the yuca is fork-tender. Careful not to overcook it or you run the risk of the yuca getting too mushy.

Remove the fibrous core. Yuca always has this string in it that's not edible. This is what it looks like. The frozen kind sometimes has it removed but to be honest, you don't HAVE to do this step. After you drain the yuca, pat them dry with paper towels then transfer them to a large bowl with a lid. Remove the stringy, fibrous core from the center of each piece of yuca with a knife, if desired.

When you're done making this recipe, turn this Cuban yuca into yuca frita!

Garlic Mojo Sauce

This tangy, citrusy mojo dipping sauce is made with sour orange juice, olive oil, garlic, and spices. So simple and absolutely delicious!

In a large saucepan, heat the oil at medium heat.

Add the sliced onions and sauté for 5 minutes until they are softened and translucent.

Add in the minced garlic, a pinch of black pepper, and salt to taste (start with 1/4 teaspoon then adjust to taste).

Sauté the garlic for 30 seconds until fragrant then whisk in the sour orange juice until all is combined. Set aside.

Pour the hot garlic mojo sauce over the warm boiled yuca making sure it is all well coated. Cover the bowl and allow it to cool for 10-15 minutes so the yuca absorbs the mojo. Serve immediately.

Can't wait for you to make it!

Cuban Yuca con Mojo

A simple boiled yuca recipe made Cuban-style with homemade citrus-garlic mojo sauce. This traditional root vegetable turned Cuban side dish makes an appearance during the holiday and for dinner on any day of the week. Learn how to make this popular Cuban staple from start to finish in just a few easy steps!

2 lbs yuca peeled and cut into chunks (or 1.5 lbs frozen yuca, thawed)

1 small white onion thinly sliced

6 cloves garlic minced (or more to taste if your heart desires!)

1/3 cup neutral oil (you can also use extra virgin olive oil or bacon grease)

1/4 cup store-bought or juice from 1 orange and 1/2 lime sour orange juice

Salt + pepper to taste

Add yuca to a large pot of water with salt. Bring the yuca to a boil on high heat then reduce to low. Cover and simmer for about 30 minutes until the yuca is fork-tender. Careful not to overcook it or you run the risk of the yuca getting too mushy.

Meanwhile, in a large saucepan, heat the oil at medium heat. Add the sliced onions and sauté for 5 minutes until they are softened and translucent. Add in the minced garlic, a pinch of black pepper, and salt to taste (start with 1/4 teaspoon then adjust to taste). Sauté the garlic for 30 seconds until fragrant then whisk in the sour orange juice until all is combined. Set aside.

Once the yuca is fork-tender, drain and pat them dry with paper towels then transfer them to a large bowl with a lid. Remove the stringy, fibrous core from the center of each piece of yuca with a knife, if desired.

Pour the hot garlic mojo sauce over the yuca making sure it is all well coated. Cover the bowl and allow it to cool for 10-15 minutes so the yuca absorbs the mojo. Serve immediately and enjoy!

Filed Under: Christmas, Cuban Christmas, Cuban Recipes, Dips + Sauces, Side Dishes

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A simple boiled yuca recipe made Cuban-style with homemade citrus-garlic mojo sauce. This traditional root vegetable turned Cuban side dish makes an appearance during the holiday and for dinner on any day of the week. Learn how to make this popular Cuban staple from start to finish in just a few easy steps!

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Very high in the Andes, the beautiful city of Huancayo is the flourishing commercial emporium of the region. It has fantastic food and is abundant in fresh produce

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there's different variations! I recommend you wait towards the end to add the hibiscus (steeping hibiscus too long makes the drink more bitter). Also, we don't add prunes to ours. Salud and happy holidays!

Ponche receta

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Christmas without a warm mug of ponche, is just not Christmas! Celebrate the season with some Mexican ponche or ponche navideño. This warm drink is made with fruits, sweetened with piloncillo, spiced with aromatic spices and can be spiked or served without. You're going to love it!
Mexican Ponche

When Christmas time arrives I always get the memory of a sweet and fruity punch. The punch is red, has fruit pieces in it, and that it smells just like Navidad.

People here (like everywhere else) have been gearing up for navidad.

The grocery stores, markets, restaurants, and all sorts of business have got decorations and special meals to represent the season.

If you walk into a grocery store you'll see the poinsettias displayed alongside the traditional Christmas meal ingredients.

There are dried corn husks and banana leaves for tamales, chilies, masa harina, salted cod to make bacalao, cider, nuts, and all of the fruity ingredient one needs to make ponche navideño or Christmas punch.

Ingredients Used in Mexican Ponche

The ingredients are quite basic and no matter where you live you should be able to find all or nearly all of them.

Tejocotes

One of the integral ingredients for the punch is tejocotes.

These little orange-red-yellow fruits resemble tiny apples. They are hard and when you bite into a raw one the taste is bitter - borderline astringent. Though they resemble crabapples they are actually a different classification of fruit.

You can find them in the Mexican/Latin isle in your grocery store or you can even buy them raw or jarred from Amazon .

Fruits used in Ponche Navideño

These fruits below are also used.

Tamarind: These brown pods need to have the hard outer shell cracked off to reveal the tender fruit and seeds inside.

Apples: You can use sweet or a mix of sweet and tart apples, or just tart apples

Prunes: These add a nice flavor to the punch.

Additional Ingredients and Sweetener

As you can imagine the recipes can vary from family to family but, these are the most common ingredients used by most.

Caña or Sugar Cane

Another ingredient is often used is fresh sugar cane. This one, like the tejocotes, may be difficult for you to find fresh. In the US the Mexican grocery stores sell it already peeled in vacuumed sealed bags - which in a way is better than having to peel them fresh.

You'll see that I didn't include them in my video, bascially just to show you that you can skip it if you can't find them.

Flor de Jamaica or Dried Hibiscus Flowers

Flor de jamaica is also a very common ingredient. It adds that tartness taste and the gorgeous dark red color to the ponche. You can get dried hibiscus flowers at any Mexican food store or even Amazon.

Piloncillo

Piloncillo is unrefined whole cane sugar that makes the perfect sweetener for Mexican ponche.

It's just sweet enough without adding too much sweetness to the rest of the ingredients. Try to not substitute this for white sugar, if you can.

Mexican Punch

One of the most perfect things about this Mexican punch recipe is that you can make a big pot and serve it to adults and children alike.

If you want to spike it you can add brandy or rum. Or if you don't then simple serve warm and you're set.

I also love to enjoy the ponche with a marranitos cookie, it's so delicious!

How to Make Mexican Ponche

This holiday season make sure that you make some ponche at least once.

The ponche is sweet, aromatic, and just truly smells like Christmas in a mug.

The process really isn't difficult at all. It's basically a matter of simmering the fruits, hibiscus and piloncillo until everything releases it's scents and flavors. Check out the easy recipe below.

Oh and by the way, this recipe is an authentic vegan Mexican recipe! Super bonus!!!

Mexican Christmas Punch or Ponche Navideño

Nancy Lopez & MexicanMadeMeatless.com

What does Mexican Ponche Taste Like

The aroma is insanely delicious and so iconic of the season. It smells like Christmas in a mug. The taste is fruity, sweet, cinnamony, and there are slight tart undertones. Not one ingredients overpowers the other. The combination is stellar.

How to Store Leftovers

Any leftovers may be stored in the refrigerator and used in a few days.

Simple put on the stove or in the microwave to reheat and enjoy.
¡Salud! And a very Merry Christmas y ¡Feliz Navidad! to you and yours!

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Mexican Ponche Or Ponche Navideño | Mexican Made Meatless™

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Christmas without a warm mug of ponche, is just not Christmas! Celebrate the season with some Mexican ponche or ponche navideño. This warm drink is made with

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Growing up in Miami, I loved Puerto Rican Empanadas. Similar to turnovers, empanadas are filled with savory or sweet ingredients. This recipe is for the classic beef and potato. Some of my other favorite flavor varieties are: chicken, cheese and pizza.

Empanadillas vs Pastelillos

Regionally on the island, Puerto Rican Empanadas are known as empanadillas or pastelillos. While this topic usually follows with an intense debate, for the purpose of this blog post, I'll say all names are right. Consider me peace maker😊.

Beef Filling

The first step in Puerto Rican Empanadas is creating the beef filling's flavor profile; and with almost every Puerto Rican dish, this recipe starts with sofrito! I've said it before, and I'll say it forever - sofrito is king. When made from scratch, with fresh herbs and spices, sofrito truly enhances any dish.

Here's my sofrito recipe: http://nataknowsbest.com/puerto-rican-sofrito/

First saute sofrito with tomato sauce and olive oil. Then add the ground beef. It's important to use lean ground beef in this recipe, because if the filling contains too much grease it can cause the empanadas to burst when frying.

A drier filling is crucial for a perfect empanada seam.

Next, as the beef renders begin to season the filling with hearty spices. My favorite spices, that compliment the sofrito are: ground cumin, dried oregano, adobo, sazon, and red pepper flakes. Once the meat is brown and crumbled, I add in the small diced white potatoes and cover with a lid. Since they're diced small, the remaining liquid from the beef will quickly steam the potatoes until tender.

Empanada Assembly

First and most important step in assembling empanadas is preparing the dough. This Puerto Rican empanada recipe is a quick version, so I used frozen empanada discs from the brand Goya. I prefer my dough with some color, so I use discos with achiote.

Nata Tip: Defrost frozen empanada dough for 2-3 hours in a cool refrigerated area.

Once the dough is 90 percent defrosted and not too soft, roll the dough discs flat on a floured surface. For a crisper, flakier dough, roll the discs thin. This promotes more filling too, and who doesn't love that?!

Then add the cooled filling in the center of the disc. Make sure to not overfill! A tablespoon of filling in more than sufficient. Fold the over and firmly press the edges with your thumbs. I call this the pre-seam. To ensure a true no-leak proof seam, crimp the edges with a fork.

Fry or Air-Fry

The great thing about this recipe is you can use a healthy alternative to cook the Puerto Rican Empanadas. With the rise of air-frying, these empanadas work great baked in an air fryer. For a true fried flavor and texture WITHOUT the excess oil, I opt for shallow frying a skillet.Below are the recommended cooking times based on your desired frying method.

Deep Fried - 3 to 4 minutes in 350 degree hot vegetable oil

Shallow/Pan Fry - 1 to 2 minutes on EACH SIDE in hot vegetable oil.

Air Fried - 15 minutes on 350 degrees

Stay Connected

Puerto Rican Empanadas - Empandillas/Pastelillos

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Puerto Rican Empanadas - Empanadillas/Pastelillos - Nata Knows Best

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Puerto Rican Empanadas, sometimes known as Empanadillas or Pastelillos are turnovers filled with beef, chicken, cheese or even pizza toppings.