How Can We Help?
You are here:
< Back
Mexican pork dish
Carne de chango (Spanish for "monkey meat")[1] is a lime-marinated, smoke-cured cut of pork loin principally seen in the Catemaco region of the state of Veracruz in Mexico.[2]
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.
Categories
-
Annuals36
-
Bulbs, Corms & Tubers41
-
Ferns27
-
Fruits3
-
Garden Plants23
-
Grasses26
-
Herb17
-
Insects1
-
Mammals1
-
Midwest Native Plants0
-
Northeast Native Plants112
-
Perennials123
-
Rose1
-
Shrubs47
-
Trees112
-
Tropical Plants53
-
Upland Birds5
-
Vines18
-
Viola Tricolor1
-
Water Gardening & Plants9
-
Waterfowl0
-
Wetland Birds0
-
Wetland Plants4
-
Wildbirds172
-
Wildflowers1
-
Woodland Plants29
Table of Contents
Recent Comments