A bone-in steak cut from the top loin section of the beef short loin. Top loin bone-in steaks are tender and flavorful and are much like a Porterhouse or T-bone, but with the tenderloin portion removed.
A boneless beefsteak cut from the top loin muscle of the short loin. Boneless top loin steaks are tender and flavorful and are best prepared using grilling, broiling, sautéing, or pan-frying cooking methods.
A reference to Middle Eastern pickled vegetables. A derivative of the Persian word “torsh,” meaning “sour,” the most common vegetable made into torshi is the turnip, although any vegetable can be used.
A stuffed pasta made in several different shapes, which may be square like ravioli, half circle-shaped like anolini, or twisted into a rounded form to appear like the shape of a small hat similar to cappelletti.
A tortilla that has been fried until it is crisp and somewhat brittle. A variety of ingredients can be placed on the tostada, such as shredded beef, poultry or fish, refried beans, shredded lettuce, bits of tomato, onion, and peppers.