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The Spanish word "burrito" literally translates to "little donkey."
Answer: True
Explanation: The term "burrito" is indeed the diminutive form of the Spanish word "burro," meaning "donkey," thus translating to "little donkey."
One theory suggests the name "burrito" originated from taco stands in Sonora that sold donkey meat instead of beef.
Answer: True
Explanation: A prominent etymological theory posits that the name "burrito" originated from taco vendors in Sonora who allegedly sold donkey meat, leading to their tacos being disparagingly referred to as "burritos."
Ancient Maya civilization used corn tortillas to wrap foods like chili peppers and avocados as early as 1500 B.C., which could be considered precursors to burritos.
Answer: True
Explanation: The practice of wrapping foods in corn tortillas, such as by the Maya civilization around 1500 B.C., is considered an ancient culinary precedent that foreshadowed the development of the modern burrito.
Frances Erskine Inglis, in her 1843 book "Life in Mexico," described eating "burros" filled with cheese.
Answer: True
Explanation: Frances Erskine Inglis documented consuming "burros" filled with cheese in her 1843 writings, indicating an early presence of such preparations.
A common folk history attributes the burrito's origin to Juan Méndez, a vendor during the Mexican Revolution who used donkeys for transport.
Answer: True
Explanation: A widely circulated folk narrative credits Juan Méndez, a vendor during the Mexican Revolution, with creating the burrito by wrapping food in large tortillas for warmth and transport via donkey.
The name "burrito" is thought to be derived from the idea that the dish, like a donkey, can carry a lot of fillings.
Answer: True
Explanation: One etymological theory suggests the name "burrito" relates to the donkey's capacity to carry a large load, mirroring the substantial fillings often found within the wrap.
The 1895 "Diccionario de Mejicanismos" identified "burrito" as a universal term for tacos across Mexico.
Answer: False
Explanation: The 1895 "Diccionario de Mejicanismos" defined "burrito" as a regional term for a taco in Guanajuato, indicating it was not universally applied across Mexico.
The term "burro" became associated with tacos in Sonora due to a fraudulent practice involving donkey meat.
Answer: True
Explanation: According to local accounts, the term "burro" was applied to tacos in Sonora as a result of deceptive practices where donkey meat was sold in place of beef.
What does the Spanish word "burrito" literally mean?
Answer: Little donkey
Explanation: The Spanish word "burrito" is the diminutive form of "burro," meaning "donkey," thus translating literally to "little donkey."
According to one etymological theory, where did the name "burrito" possibly originate?
Answer: From taco stands in Sonora selling donkey meat
Explanation: One theory suggests the name "burrito" originated from taco vendors in Sonora who purportedly sold donkey meat, leading to their tacos being called "burritos."
Which ancient civilization's practice of wrapping food in corn tortillas is considered a precursor to the burrito?
Answer: Maya
Explanation: The Maya civilization's practice of wrapping foods in corn tortillas, dating back to approximately 1500 B.C., is considered an early culinary precedent for the burrito.
The "Diccionario de Mejicanismos" from 1895 described "burrito" primarily as what?
Answer: A regional name for a taco
Explanation: The 1895 "Diccionario de Mejicanismos" identified "burrito" as a regional term used in Guanajuato to refer to what was known as a taco elsewhere, indicating its early status as a taco variation.
The name "burrito" is thought to be derived from the idea that the dish, like a donkey, can carry a lot of fillings.
Answer: From the idea that the dish, like a donkey, can carry a lot of fillings
Explanation: One theory posits that the name "burrito" derives from the comparison to a donkey's capacity to carry a large load, reflecting the substantial amount of fillings a burrito can hold.
The 1895 "Diccionario de Mejicanismos" identified "burrito" as a universal term for tacos across Mexico.
Answer: False
Explanation: The 1895 "Diccionario de Mejicanismos" defined "burrito" as a regional term for a taco in Guanajuato, indicating it was not universally applied across Mexico.
The term "burro" became associated with tacos in Sonora due to a fraudulent practice involving donkey meat.
Answer: True
Explanation: According to local accounts, the term "burro" was applied to tacos in Sonora as a result of deceptive practices where donkey meat was sold in place of beef.
What does the Spanish word "burrito" literally mean?
Answer: Little donkey
Explanation: The Spanish word "burrito" is the diminutive form of "burro," meaning "donkey," thus translating literally to "little donkey."
According to one etymological theory, where did the name "burrito" possibly originate?
Answer: From taco stands in Sonora selling donkey meat
Explanation: One theory suggests the name "burrito" originated from taco vendors in Sonora who purportedly sold donkey meat, leading to their tacos being called "burritos."
Which ancient civilization's practice of wrapping food in corn tortillas is considered a precursor to the burrito?
Answer: Maya
Explanation: The Maya civilization's practice of wrapping foods in corn tortillas, dating back to approximately 1500 B.C., is considered an early culinary precedent for the burrito.
The "Diccionario de Mejicanismos" from 1895 described "burrito" primarily as what?
Answer: A regional name for a taco
Explanation: The 1895 "Diccionario de Mejicanismos" identified "burrito" as a regional term used in Guanajuato to refer to what was known as a taco elsewhere, indicating its early status as a taco variation.
Historically, burritos in Mexico were always large, flour tortilla wraps filled with multiple ingredients.
Answer: False
Explanation: Authentic Mexican burritos, particularly from Northern Mexico, are typically smaller and thinner, containing only one or two primary ingredients, contrasting with the larger, multi-ingredient versions common in Tex-Mex cuisine.
The term "burrito" was universally used for tacos across all regions of Mexico throughout history.
Answer: False
Explanation: Historically, "burrito" was a regional designation for a taco in specific Mexican states, not a universal term used across all regions.
Authentic Mexican burritos from Northern Mexico are typically large and contain numerous ingredients like rice, beans, sour cream, and guacamole.
Answer: False
Explanation: Authentic Mexican burritos from Northern Mexico are characteristically smaller and simpler, usually containing only one or two main ingredients, unlike the more elaborate Tex-Mex versions.
In Central and Southern Mexico, burritos are commonly referred to as "tacos de maíz."
Answer: False
Explanation: In Central and Southern Mexico, burritos are more commonly known as "tacos de harina," which translates to "wheat flour tacos."
Traditional tacos are generally larger than burritos and are always made with flour tortillas.
Answer: False
Explanation: Traditional tacos are typically smaller than burritos and are often prepared with corn tortillas, whereas burritos are usually larger and made with flour tortillas.
The "burritas" variation is sometimes used in restaurants outside of northern Mexico to refer to burritos.
Answer: True
Explanation: In certain restaurants, particularly those outside of northern Mexico, the feminine form "burritas" is occasionally employed to refer to burritos, possibly as a stylistic distinction.
Which of the following is a characteristic of authentic Mexican burritos from Northern Mexico?
Answer: Small and thin, typically containing one or two main ingredients
Explanation: Authentic Mexican burritos from Northern Mexico are generally small and thin, usually featuring only one or two primary ingredients.
How does a traditional taco generally differ from a burrito in terms of preparation?
Answer: Tacos are served folded, often with corn tortillas, while burritos are wrapped and sealed, usually with flour tortillas.
Explanation: Traditional tacos are typically smaller, folded, and often made with corn tortillas, whereas burritos are larger, wrapped and sealed, and usually prepared with flour tortillas.
The "burritas" variation is sometimes used in restaurants outside of northern Mexico to refer to burritos.
Answer: True
Explanation: In certain restaurants, particularly those outside of northern Mexico, the feminine form "burritas" is occasionally employed to refer to burritos, possibly as a stylistic distinction.
Which of the following is a characteristic of authentic Mexican burritos from Northern Mexico?
Answer: Small and thin, typically containing one or two main ingredients
Explanation: Authentic Mexican burritos from Northern Mexico are generally smaller and thinner, usually featuring only one or two primary ingredients.
How does a traditional taco generally differ from a burrito in terms of preparation?
Answer: Tacos are served folded, often with corn tortillas, while burritos are wrapped and sealed, usually with flour tortillas.
Explanation: Traditional tacos are typically smaller, folded, and often made with corn tortillas, whereas burritos are larger, wrapped and sealed, and usually prepared with flour tortillas.
Burritos first appeared on American restaurant menus in the 1960s.
Answer: False
Explanation: Burritos made their debut on American restaurant menus earlier, in the 1930s, with mentions appearing in U.S. media as early as 1934.
Early references to burritos in California, as late as 1938, exclusively mention flour tortillas being used.
Answer: False
Explanation: References from 1938 indicate that both corn and flour tortillas were used interchangeably for burritos in California, contradicting the notion of exclusive flour tortilla usage.
The Mission burrito, originating in San Francisco, is known for being small and wrapped in foil.
Answer: False
Explanation: The Mission-style burrito, originating in San Francisco, is characterized by its substantial size and is typically wrapped in aluminum foil, not known for being small.
The San Diego-style burrito is characterized by its large size and extensive list of ingredients, similar to the Mission burrito.
Answer: False
Explanation: San Diego-style burritos are generally considered "no-frills" and are typically smaller with fewer ingredients compared to the Mission-style burrito.
A California burrito, a San Diego staple, typically includes carne asada, cheese, and chicken.
Answer: False
Explanation: While carne asada and cheese are common, the defining ingredient of a California burrito is French fries; chicken is not a typical component.
The "-bertos" suffix in San Diego taco shops, like Alberto's, was adopted to emulate the success of the Roberto's Taco Shop chain.
Answer: True
Explanation: Many San Diego taco establishments adopted the "-bertos" suffix to capitalize on the established reputation and popularity of the original Roberto's Taco Shop chain.
Traditional Los Angeles burritos commonly feature rice as a standard component alongside meat and cheese.
Answer: False
Explanation: In traditional Los Angeles burritos, rice is typically an optional addition rather than a standard component alongside meat and cheese.
Los Angeles is known for fusion burrito styles such as the "kosher burrito" and the "sushi burrito."
Answer: True
Explanation: Los Angeles has a diverse culinary scene that includes fusion burrito styles like the "kosher burrito" and the "sushi burrito," reflecting creative culinary integration.
Taco Bell experimented with grilling burritos to improve their portability and prevent fillings from spilling.
Answer: True
Explanation: Taco Bell's research into burrito preparation included grilling techniques aimed at enhancing portability and ensuring the fillings remained contained.
Taquerías in San Francisco's Mission District were instrumental in developing the Mission-style burrito.
Answer: True
Explanation: The development of the Mission-style burrito is strongly linked to the taquerías operating within San Francisco's Mission District during the 1960s and 1970s.
The inclusion of French fries in a California burrito makes it an example of fusion border food.
Answer: True
Explanation: The California burrito, by incorporating French fries alongside traditional Mexican ingredients, exemplifies fusion border food, blending culinary elements from different cultures.
The burrito has become a globally recognized dish, particularly popular in the United States.
Answer: True
Explanation: The burrito has achieved widespread global recognition, with its popularity being especially pronounced within the United States, where it has evolved into distinct regional variations.
Mission-style burritos are typically filled with refried beans, not whole beans.
Answer: False
Explanation: Mission-style burritos commonly incorporate whole beans rather than refried beans as a standard filling ingredient.
When did burritos first make an appearance on American restaurant menus?
Answer: 1930s
Explanation: Burritos first appeared on American restaurant menus in the 1930s, with early mentions in U.S. media occurring in 1934.
Which San Francisco neighborhood is credited as the origin of the Mission burrito?
Answer: The Mission District
Explanation: The Mission-style burrito originated in the Mission District of San Francisco during the 1960s and 1970s.
How does a San Diego-style burrito typically differ from a Mission burrito?
Answer: San Diego burritos are often described as "no-frills" and smaller.
Explanation: San Diego-style burritos are typically smaller and feature fewer ingredients, often described as "no-frills," in contrast to the larger, more ingredient-rich Mission burrito.
What unique ingredient is a defining characteristic of the California burrito?
Answer: French fries
Explanation: The inclusion of French fries is a defining characteristic that distinguishes the California burrito, particularly those originating from San Diego.
What is the primary reason many San Diego taco shops adopted the "-bertos" suffix?
Answer: To leverage the popularity of Roberto's Taco Shop
Explanation: The "-bertos" suffix was adopted by many San Diego taco shops as a strategy to associate themselves with the recognized success and popularity of the Roberto's Taco Shop chain.
Which of these is NOT typically a standard component in traditional Los Angeles burritos?
Answer: Mexican-style rice
Explanation: While meat, beans, and cheese are standard, Mexican-style rice is typically an optional addition rather than a standard component in traditional Los Angeles burritos.
Which fusion burrito style, invented by Roy Choi, is mentioned as being found in Los Angeles?
Answer: Kogi burrito
Explanation: The "kogi burrito," created by Roy Choi, is cited as an example of a fusion burrito style found in Los Angeles.
What was the purpose of Taco Bell experimenting with grilling burritos?
Answer: To enhance portability and keep them sealed
Explanation: Taco Bell's experiments with grilling burritos were aimed at improving their portability and ensuring that the fillings remained securely contained.
Taquerías in San Francisco's Mission District were instrumental in developing the Mission-style burrito.
Answer: True
Explanation: The development of the Mission-style burrito is strongly linked to the taquerías operating within San Francisco's Mission District during the 1960s and 1970s.
The inclusion of French fries in a California burrito makes it an example of fusion border food.
Answer: True
Explanation: The California burrito, by incorporating French fries alongside traditional Mexican ingredients, exemplifies fusion border food, blending culinary elements from different cultures.
The burrito has become a globally recognized dish, particularly popular in the United States.
Answer: True
Explanation: The burrito has achieved widespread global recognition, with its popularity being especially pronounced within the United States, where it has evolved into distinct regional variations.
Mission-style burritos are typically filled with refried beans, not whole beans.
Answer: False
Explanation: Mission-style burritos commonly incorporate whole beans rather than refried beans as a standard filling ingredient.
When did burritos first make an appearance on American restaurant menus?
Answer: 1930s
Explanation: Burritos first appeared on American restaurant menus in the 1930s, with early mentions in U.S. media occurring in 1934.
Which San Francisco neighborhood is credited as the origin of the Mission burrito?
Answer: The Mission District
Explanation: The Mission-style burrito originated in the Mission District of San Francisco during the 1960s and 1970s.
How does a San Diego-style burrito typically differ from a Mission burrito?
Answer: San Diego burritos are often described as "no-frills" and smaller.
Explanation: San Diego-style burritos are typically smaller and feature fewer ingredients, often described as "no-frills," in contrast to the larger, more ingredient-rich Mission burrito.
What unique ingredient is a defining characteristic of the California burrito?
Answer: French fries
Explanation: The inclusion of French fries is a defining characteristic that distinguishes the California burrito, particularly those originating from San Diego.
What is the primary reason many San Diego taco shops adopted the "-bertos" suffix?
Answer: To leverage the popularity of Roberto's Taco Shop
Explanation: The "-bertos" suffix was adopted by many San Diego taco shops as a strategy to associate themselves with the recognized success and popularity of the Roberto's Taco Shop chain.
Which of these is NOT typically a standard component in traditional Los Angeles burritos?
Answer: Mexican-style rice
Explanation: While meat, beans, and cheese are standard, Mexican-style rice is typically an optional addition rather than a standard component in traditional Los Angeles burritos.
Which fusion burrito style, invented by Roy Choi, is mentioned as being found in Los Angeles?
Answer: Kogi burrito
Explanation: The "kogi burrito," created by Roy Choi, is cited as an example of a fusion burrito style found in Los Angeles.
What was the purpose of Taco Bell experimenting with grilling burritos?
Answer: To enhance portability and keep them sealed
Explanation: Taco Bell's experiments with grilling burritos were aimed at improving their portability and ensuring that the fillings remained securely contained.
A "chivichanga" is a deep-fried burrito variation popular in the state of Sonora, Mexico.
Answer: True
Explanation: The "chivichanga" is recognized as a deep-fried burrito variant, particularly prevalent in Sonora, Mexico, and its surrounding regions.
Febronio Ontiveros is credited with inventing the "super burrito," which includes extra ingredients like rice and sour cream.
Answer: True
Explanation: Febronio Ontiveros is credited with the innovation of the "super burrito," a larger version that incorporates additional ingredients such as rice and sour cream.
A "wet burrito" is typically eaten by hand and is not covered in sauce.
Answer: False
Explanation: A "wet burrito" is characterized by being covered in sauce and cheese, and is usually consumed with utensils, not by hand.
A "burrito bowl" is a variation that includes all the standard burrito ingredients but omits the tortilla.
Answer: True
Explanation: A "burrito bowl" presents the typical components of a burrito, such as meat, beans, rice, and salsa, served in a bowl without the tortilla.
Breakfast burritos primarily consist of scrambled eggs and are a staple in traditional Mexican cuisine.
Answer: False
Explanation: While breakfast burritos commonly feature scrambled eggs, they are primarily a regional American culinary development, not a staple of traditional Mexican cuisine.
A chimichanga is a burrito that is deep-fried after preparation.
Answer: True
Explanation: A chimichanga is indeed a burrito that undergoes deep-frying after its preparation, a characteristic preparation method.
Bean burritos are recognized for being high in protein and low in saturated fat.
Answer: True
Explanation: Bean burritos are often highlighted for their nutritional profile, being a good source of protein and relatively low in saturated fat.
The "super burrito" is an evolution of the burrito that includes additional ingredients like rice and sour cream.
Answer: True
Explanation: The "super burrito" represents an evolution of the standard burrito, incorporating extra components such as rice, sour cream, and guacamole.
"Mojado" is a Spanish term for a burrito that is served dry and without sauce.
Answer: False
Explanation: "Mojado" is the Spanish term for "wet," and it refers to a burrito that is covered in sauce and cheese, not one served dry.
What is a "chivichanga"?
Answer: A long, thin, deep-fried burrito
Explanation: A "chivichanga" is identified as a long, thin variation of a burrito that is deep-fried, commonly found in Sonora, Mexico.
What distinguishes a "super burrito" from a standard burrito?
Answer: It includes additional ingredients like rice, sour cream, and guacamole.
Explanation: A "super burrito" is distinguished by the inclusion of extra ingredients such as rice, sour cream, and guacamole, making it more substantial than a standard burrito.
How is a "wet burrito" typically served?
Answer: Covered in sauce and cheese, eaten with utensils
Explanation: A "wet burrito" is characteristically served covered in sauce and melted cheese, typically requiring utensils for consumption.
What is the main difference between a burrito and a burrito bowl?
Answer: A burrito bowl omits the tortilla.
Explanation: The primary distinction between a burrito and a burrito bowl is that the latter omits the tortilla, presenting all other standard burrito ingredients in a bowl.
What are the primary components of a breakfast burrito?
Answer: Scrambled eggs and breakfast meats
Explanation: Breakfast burritos are primarily composed of breakfast items, most notably scrambled eggs and various breakfast meats, wrapped within a flour tortilla.
What is a chimichanga?
Answer: A deep-fried burrito
Explanation: A chimichanga is defined as a burrito that has been deep-fried after preparation.
What health benefits are associated with bean burritos?
Answer: High in protein and low in saturated fat
Explanation: Bean burritos are recognized for their nutritional advantages, being a good source of protein and relatively low in saturated fat.
The "super burrito" is an evolution of the burrito that includes additional ingredients like rice and sour cream.
Answer: True
Explanation: The "super burrito" represents an evolution of the standard burrito, incorporating extra components such as rice, sour cream, and guacamole.
"Mojado" is a Spanish term for a burrito that is served dry and without sauce.
Answer: False
Explanation: "Mojado" is the Spanish term for "wet," and it refers to a burrito that is covered in sauce and cheese, not one served dry.
What is a "chivichanga"?
Answer: A long, thin, deep-fried burrito
Explanation: A "chivichanga" is identified as a long, thin variation of a burrito that is deep-fried, commonly found in Sonora, Mexico.
What distinguishes a "super burrito" from a standard burrito?
Answer: It includes additional ingredients like rice, sour cream, and guacamole.
Explanation: A "super burrito" is distinguished by the inclusion of extra ingredients such as rice, sour cream, and guacamole, making it more substantial than a standard burrito.
How is a "wet burrito" typically served?
Answer: Covered in sauce and cheese, eaten with utensils
Explanation: A "wet burrito" is characteristically served covered in sauce and melted cheese, typically requiring utensils for consumption.
What is the main difference between a burrito and a burrito bowl?
Answer: A burrito bowl omits the tortilla.
Explanation: The primary distinction between a burrito and a burrito bowl is that the latter omits the tortilla, presenting all other standard burrito ingredients in a bowl.
What are the primary components of a breakfast burrito?
Answer: Scrambled eggs and breakfast meats
Explanation: Breakfast burritos are primarily composed of breakfast items, most notably scrambled eggs and various breakfast meats, wrapped within a flour tortilla.
What is a chimichanga?
Answer: A deep-fried burrito
Explanation: A chimichanga is defined as a burrito that has been deep-fried after preparation.
What health benefits are associated with bean burritos?
Answer: High in protein and low in saturated fat
Explanation: Bean burritos are recognized for their nutritional advantages, being a good source of protein and relatively low in saturated fat.
Horchata is a beverage typically made from ground rice, water, and cinnamon.
Answer: True
Explanation: Horchata is a popular beverage commonly prepared using ground rice, water, cinnamon, and sugar, resulting in a refreshing, milky drink.
Agua de jamaica is a beverage made from dried hibiscus flowers, known for its tart flavor.
Answer: True
Explanation: Agua de jamaica is a Mexican beverage derived from dried hibiscus flowers, which imparts a distinct tartness and a vibrant red color.
Café de olla is brewed with sugar and vanilla, giving it a distinct flavor.
Answer: False
Explanation: Café de olla is traditionally brewed with cinnamon sticks and piloncillo (unrefined cane sugar), which contribute its characteristic spiced and sweet flavor profile, rather than vanilla.
Pico de gallo, meaning "rooster's beak," is a salsa made from cooked tomatoes and onions.
Answer: False
Explanation: Pico de gallo, translating to "rooster's beak," is a fresh salsa composed of chopped tomatoes, onions, cilantro, and chili peppers, not cooked ingredients.
Piloncillo is used as a sweetener in Mexican cuisine, notably in café de olla.
Answer: True
Explanation: Piloncillo, an unrefined whole cane sugar, serves as a traditional sweetener in Mexican culinary preparations, including the distinctive flavor of café de olla.
A "dürüm" is a Turkish wrap typically filled with doner kebab meat.
Answer: True
Explanation: A "dürüm" is indeed a Turkish flatbread wrap commonly filled with doner kebab and associated accompaniments.
What is the primary ingredient in "agua de jamaica"?
Answer: Hibiscus flowers
Explanation: Agua de jamaica is a popular Mexican beverage whose primary ingredient is dried hibiscus flowers, which impart a tart flavor and red color.
What gives "café de olla" its distinctive flavor?
Answer: Cinnamon sticks and piloncillo
Explanation: The distinctive flavor of café de olla comes from brewing it with cinnamon sticks and piloncillo, an unrefined cane sugar.
What does the name "pico de gallo" translate to in English?
Answer: Rooster's beak
Explanation: The Spanish phrase "pico de gallo" translates directly to "rooster's beak" in English.
Horchata is a beverage typically made from ground rice, water, and cinnamon.
Answer: True
Explanation: Horchata is a popular beverage commonly prepared from ground rice, water, cinnamon, and sugar, known for its refreshing quality.
Agua de jamaica is a beverage made from dried hibiscus flowers, known for its tart flavor.
Answer: True
Explanation: Agua de jamaica is a Mexican beverage made from dried hibiscus flowers, which imparts a characteristic tart flavor and a vibrant red color.
Café de olla is brewed with sugar and vanilla, giving it a distinct flavor.
Answer: False
Explanation: Café de olla is traditionally brewed with cinnamon sticks and piloncillo (unrefined cane sugar), which contribute its unique spiced and sweet flavor, rather than vanilla.
Pico de gallo, meaning "rooster's beak," is a salsa made from cooked tomatoes and onions.
Answer: False
Explanation: Pico de gallo, translating to "rooster's beak," is a fresh salsa composed of chopped tomatoes, onions, cilantro, and chili peppers, not cooked ingredients.
Piloncillo is used as a sweetener in Mexican cuisine, notably in café de olla.
Answer: True
Explanation: Piloncillo, an unrefined whole cane sugar, serves as a traditional sweetener in Mexican culinary preparations, including the distinctive flavor of café de olla.
A "dürüm" is a Turkish wrap typically filled with doner kebab meat.
Answer: True
Explanation: A "dürüm" is indeed a Turkish flatbread wrap commonly filled with doner kebab and associated accompaniments.
What is the primary ingredient in "agua de jamaica"?
Answer: Hibiscus flowers
Explanation: Agua de jamaica is a popular Mexican beverage made from dried hibiscus flowers, which imparts a distinct tartness and a vibrant red color.
What gives "café de olla" its distinctive flavor?
Answer: Cinnamon sticks and piloncillo
Explanation: The distinctive flavor of café de olla comes from brewing it with cinnamon sticks and piloncillo, an unrefined cane sugar.
What does the name "pico de gallo" translate to in English?
Answer: Rooster's beak
Explanation: The Spanish phrase "pico de gallo" translates directly to "rooster's beak" in English.