Carne de chango - Misplaced Pages

Mexican pork dish

You can help expand this article with text translated from the corresponding article in Spanish. (August 2020) Click for important translation instructions.

View a machine-translated version of the Spanish article.
Machine translation, like DeepL or Google Translate, is a useful starting point for translations, but translators must revise errors as necessary and confirm that the translation is accurate, rather than simply copy-pasting machine-translated text into the English Misplaced Pages.
Do not translate text that appears unreliable or low-quality. If possible, verify the text with references provided in the foreign-language article.
You must provide copyright attribution in the edit summary accompanying your translation by providing an interlanguage link to the source of your translation. A model attribution edit summary is Content in this edit is translated from the existing Spanish Misplaced Pages article at ]; see its history for attribution.
You may also add the template {{Translated|es|Carne de chango}} to the talk page.
For more guidance, see Misplaced Pages:Translation.

Carne de chango (Spanish for "monkey meat") is a lime-marinated, smoke-cured cut of pork loin principally seen in the Catemaco region of the state of Veracruz in Mexico.

The switch from monkey meat to pork meat arose from the hunting to the edge of extinction of the two monkey species resident in the Sierra de Los Tuxtlas.

References

Raver, Anne (20 June 2002). "NATURE; With Dinner, a Fern Course". The New York Times. Retrieved 12 April 2011.
Carl Franz; Lorena Havens (2012). The People's Guide to Mexico. Avalon Publishing. p. 498. ISBN 9781612380490.

Mexican cuisine

List of Mexican dishes

Soups
and stews

Rice and pasta dishes

Bean dishes

Egg dishes

Vegetable
dishes

Meat dishes

Al pastor Barbacoa Cabrito Discada Entomatada Mixiote Moronga Pastel azteca Relleno negro Tripas
Poultry	Arroz con pollo Patitas Escabeche oriental Mole poblano Pollo motuleño Tinga de pollo
Pork	Adobada Calabacitas con puerco Carne de chango Carnitas Chicharrón en salsa Chileajo de cerdo Chilorio Chorizo Cochinita pibil Cueritos Poc chuc
Beef	Alambre Aporreadillo Albóndigas al chipotle Beef brain Beef tongue Cabeza Carne a la tampiqueña Carne asada Carne seca Criadillas Machaca Milanesa Pachola Picadillo Puntas Quesobirria Salpicón Tinga de res
Seafood	Aguachile Cahuamanta Camarones al ajillo Ceviche Huachinango a la Veracruzana Mixmole de pescado Mojarra frita Pan de cazón Pescadito Pescado al ajillo Pulpo a la campechana

Other
protein dishes

Cheese dishes

Antojitos

Empalme Enchilada Guajolota Nachos Quesadilla Taco Taquito
Corn dough	Cazuelita Chalupa Chilaquiles Chimichanga Chochoyote Corn tortilla Corunda Doblada Duros Gordita Huarache Molote Panucho Papadzules Piedra Salbut Sope or Memela Tamale Tlacoyo Tlayuda Tostada Totopo
Wheat dough	Burrito Cemita Gringas Mollete Pambazo Paste Sincronizada Torta Wheat tortilla

Sauces and
condiments

Desserts
and sweets

Salads

Breads

Beverages

Variants

Regional	Chiapas Oaxaca Mexico City Veracruz
Fusion and diaspora	American Korean-Mexican New Mexican Tex-Mex Baja Med
Historical	Aztec Maya

This Mexican cuisine–related article is a stub. You can help Misplaced Pages by expanding it.

This meat-related article is a stub. You can help Misplaced Pages by expanding it.

Categories: