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2015墨西哥国际电力能源及照明展览会--Expo Electrica International 2015
举办国家: 墨西哥
展馆名称: 墨西哥Centro Banamex
举办时间: ~
2015墨西哥国际电力能源及照明展览会--Expo Electrica International 2015展会时间：-12日（一年一届）展会地点：墨西哥Centro Banamex主 办 方：VANEXPO支持单位：墨西哥国家电气协会，墨西哥国家电气制造商协会，墨西哥联邦电力委员会，墨西哥国家节能委员会，墨西哥电力设备商会组展单位：天下通达（北京）国际展览有限公司--方秀丽：展会简介： 　　为加速我国电力、电工设备及照明产品的发展，并赢得该类产品和技术进入国际市场的机遇，在成功组织国内有关单位参加数届国际知名专业展览会的基础上，经上级有关部门批准，将于2016年6月继续组织有关生产企业、营销机构、研究院所的有关人员，参加在墨西哥举办的第18届墨西哥国际电力能源及照明展览会，该展会是当地及中美地区最有影响力的展览会。　　2014年展出面积达22057平方米，分A馆、B馆和C馆三个馆，参展商共700多家，共吸引了31250人次参展。我单位连续五年组团去参展，展商一致反映展会效果很好，部分展商表示2015年将继续参展。　　墨西哥是世界上主要的非欧佩克石油生产国，墨西哥的原油主要向美国出口，然后经美国加工以后再进口到墨西哥。墨西哥的电力部门主要由国家拥有，1992年墨西哥修订了电力法后，目前只有发电领域对民营企业开放。自备电厂或热电发电厂及小型发电商可以发电供自己使用。****发电商可以按照长期合同将过剩的电力出售给联邦电力委员会。市场介绍：　　墨西哥位于北美南部，近几年随着墨西哥电力需求的快速增长，用于发电的天然气出现供不应求的局面，加上传输设施陈旧，投资滞后，墨西哥能源专家日前警告说，电力短缺危机正在逼近墨西哥。去年开始，墨西哥城市政厅在三个区实施拉闸限电，使得一直以为电荒不会光临首都的墨西哥城居民开始意识到电力危机的临近。墨西哥天然气发电占总发电量的７３％。尽管该国天然气储量丰富，但可利用的天然气储备仅占总储量的６％。为满足全国电力工业需求，墨西哥每天还要从美国进口１０亿立方英尺，而且随着新电站投入使用，未来５年内墨西哥天然气需求量将以每年１０％的速度增长，天然气供应将越发紧张。　　与此同时，全球专业能源管理机构７月１３日发布报告称，美国目前正面临天然气供应紧张局面，在过去３年中，美国天然气价格上涨了７倍。在此背景下，美国能否继续保证对墨西哥的天然气供应尚难预测。除天然气供应短缺外，基础设施投资落后正在成为墨西哥电力工业发展的“瓶颈”。据统计，墨西哥近一半火力发电设备至少已有３０年历史，设备陈旧，运转能力不足，未来仍需投入大量的资金用于电力输配网络的维护、增容等。　　据墨西哥能源部提供的报告，为了满足未来十年墨电力消费年均增长5.6％的需要，墨西哥未来十年内，在电力领域的投资将达5830亿比索（约合520亿美元），其中38.8％的资金将用于建设发电站，22.2％用于建设输电网基础设施，23.3％用于建设配电网，12.8％用于维护工程，3.4%用于其他列入预算的投资项目。现场专业观众：
供电局、变电站、电力设计院、大型项目及基建工程承建商、电力电工设备制造商、工业用户、低压电工承建商、电力物资公司、电力公司、电厂等各个主管电力政府机关部门领导、企业事业单位及集体采购团等。展品范围：★电力产品、技术及机械设备：电力安装、发电设备、输配电设备、电厂环保产品、电缆、电缆盘及断路器、电网自动化技术及设备、电缆管理系统、电容器、连接器等连线系统、控制系统、电子配件、输电及配电系统、电力安装及电子设备、量度及监视系统、电力供应/电池/不间断电源系统及转换器、配电屏/开关设备、变压器、干线、干线系统、金属线及配件等；★照明、开关类产品及技术系统：照明科技、建筑照明系统、低压电器和建筑电气、镇流器、商业/办公照明、零件、物料及配件、制控及调节器、装饰及特制照明、紧急/工业照明、泛光灯、工业照明、户外照明及街灯等。中国组展单位：天下通达（北京）国际展览有限公司联 系 人：方
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Mexican Food And Cooking Terms
Description
AH-gree-oh
AH-gree-oh, ahGWAS-doh
water, watery
sirloin steak
ah-GOO-has
a northern Mexico term for ribs of beef
Ajedrea is the Spanish term for savory.& An example might be, a beef tamale is savory as opposed to a sweet, cinnamon and raisin tamale.
cooked over charcoal or wood
shish kabobs
Albondigas
ahl-BON-dee-gahs
meat balls
Alcaparras
ahl-kah-PAH-rrahs
alh-MEY-hah
clam (a generic term for many spieces)
ahl-MEE-bahr
In Spanish the word for "light syrup" is almibar.
ahl-MWER-soh
a medium sized white bean
a type of chili, the word means "wide"
ah-HYEH-hoh
achiote, a seed used for coloring food and for recado
ahn-TEE-gwoh
old, ancient
ahn-toh-HEE=toh
appetizer (translates to "little whim")
Arandano rojo
Arenque ahumado
ah-HYEH-hoh
aged cheese
Arracheras
skirt steak, commonly used for making fajitas
The term asador in Spanish translates to barbeque grill
Asar, asado
ah-SAHR, as-SAH-doh
roasted or broiled
runner beans
Azafrancillo
safflowers also referred to as Mexican Saffron although it is not realated to saffron
Azucar glace
powdered sugar (confectioners sugar)
A small bowl used specifically for holding granulated or cubed sugar.
Sugar bowls typically have a lid to keep dust and desbris out and may or may not have a small slot for a spoon that remains in the bowl with the cover on.
Bacalao salado
an alcoholic beverage made from the bark of the Lonchocarpus violaceus tree. The bark is soaked in honey and water and then fermented.
The drink dates back to ancient times.
to bathe or cover a food in sauce
barh-bah-KOH-ah
barbecued meat
Batidora is the Spanish the ge a tool for combining or incorporating ingredients.
Batidora electrica
The Spanish term for an electric mixer is batidora electrica
eggplant, abergine
Bionicos (which means Bionci) is a Mexican specialty fruit and cereal snack. Actually it makes a great breakfast or lunch. In the traditional vesion various fruits are used including Papaya, Banana, Apple, Mango, Melon. The fruit is cut into bite-sized pieces topped with granola, raisins and then sweetened milk is added. This healthful concoction is the brain child of Maria Pena, the owner of Fruteria Quetzal in Watsonville, California.
beef steak
cookie or cupcake
Bola, bolita
BOH-lah, boh_LEE-tah
ball, little ball
boh-LEE-yoh
small elongated roll of bread
a type of tuna
boh-RRAH-choch
drunk, (example, camarones borrachos, drunken shrimp)
boh-TAH-nah
an appetizer served with drinks
Brocoli, brecol
Brotes de soja
bean sprouts
boo-ynoo-WEH-loh
fitter (fried dough, sometimes dipped in sugar)
boo-RREE-toh
a taco made with a wheat-flour (rather than corn) tortilla
kah-BREE-toh
kid (goat)
a flower from the biznaga cactus
Cacahuazintle
kah-kah-wah-SEEN-tleh
white, very large kernel corn used for pozole as well as masa (corn dough)
Cafe de olla
Mexican style coffee traditionally prepared in a special eartherware pot. See recipes.
coffee machine
Calabacita
kah-lah-bah-SEE-tah
zucchini squash (calabacín)
kah-lah-BAH-sah
Calabaza en tacha
a traditional pumpkin dessert served at Day of the Dead festivities
Callo de hacha
kah-yoh deh AH-cha
pinna clam
Callos de hacha
hot (weather temperature)
kah-mah-RHO-nes
Campechano
seafood cocktail
the country
kahn-TEE-nah
kah-peh-AH-thoh
covered with batter and fried
A subtropical cherry similar to a common cherry
Carne is the Spanish term for meat.& One well know dish you may see on the menu of your favorite Mexican restaurant would be Carne Asada.
Carne molida
ground meat
Carne picada
finely chopped, minced meat
kahr-NEE-tahs
a dish of small bits of cooked pork used for tacos, burritos, tortas
pan or sauce pan
seh-BEE-cheh
fish marinated in lime juice
seh-BOH-lah
seh-SEE-nah
Thin strips of dried meat
Cernidor is the Spanish word for sifter. A sifter is used for refining the texture of ingredients like flour or powdered sugar.
Chapulines
chap-oo-lean-ès
A grasshopper found in Oaxaca which is crisp-fried then coated in with a mixture of salt and ground chiles and served as a snack.
a gentleman horseman
Chepil, chipilin
A plant (Crotalaria spp.) used in southern Mexico cooking.
Both the leaves and flours are used in soups, tamales and rice dishes. The plant grows wild in the rainy season but cultivated during the dry parts of the year.
CHEE-chah-roh
Chicharron
CHEE-chah-RROHN
crisp-fried pork rinds
Chile de agua
A hot chile pepper grown in Oaxaca. The chile averages in size to be about 4" long and 1 1/4" wide. Used fresh as well as "asado" roasted, peeled and stuffed or cut into strips (rajas) or added to sauces.
A paste made of chiles and spices. Also spelled chirmole.
The mixture is traditionally prepared in a chirmolera (clay molcajete)
maguey worms
A specialty of Sinaloa, Mexico, chilorio is a pork dish that is also used a filling for tacos, burritos, tamales or empanadas.
Chipotle, chipocle
chee-POT-tleh, chee-POH-kleh
a smoked jalapeno chili
a triangular shaped tamale which is a specialty of Michoacan. They are very puffy and made with white corn.
They are typically served with thick cream or a green tomato sauce.
Cotija-Anejo
Ko-tee-hah An-yeh-ho
A dry grating cheese similar to Parmesan. The aged version is referred to as "anejo". Both are used crumbed or grated
Cuaresmeno
kwah-rehs-MEH-nyoh
another name for the jalapeno chile (literally means lenten)
koo-CHAH-rah
koo-CHEE-yoh
Cuitlacoche
kwee-tlah-KOH-cheh
(see huitlachoche) a corn fungus eaten like a mushroom or truffle. Also referred to as the Mexican Truffle or the Corn Truffle
deh-sah-YOO-hoh
deh-seh-BRAHR
doo-RAHS-noh
eh-LOH-the
fresh ears of corn
ehn-chee-LAH-thah
a tortilla dipped in a chile sauce then filled with meat or cheese, and rolled up
ehn-koor-TEE-thoh
preserved or pickled
ehn-sah-LAH-thah
Envinado, envinada
ehn-vee-NAH-thah
wine added
ehs-TEE-loh
in the style of
pheasant or various other similar game birds
A Mexican dish made with strips of beef or chicken, onion and sweet peppers. The meat is marinated in lime juice, garlic and oil then quickly cooked (like a stir-fry) and traditionally served on a cast iron fajita pan. Fajitas are served with warmed tortillas, guacamole, and pico de gallo salsa.
FYAHM-breh
cooked meats served cold
feen-HEE-thoh
flah-meh-AH-thou
flambe (served flaming)
caramel custard
Strawberries
gah-YEE-nah
Garlic cloves
Individual cloves of garlic
gahr-NAH-chah
a round antojito (appetizer) made of masa
gohrn-DEE-tah
a thick cake of masa and lard, often topped with cheeses, or meats
Grano de elote
grah-no deh eh-LOH-teh
a kernal of corn
gwa-kah-MOH-leh
Guacamole is a&dish made of mashed avocados and other additive such as, garlic, chiles, cilantro
gwa-hoh-LOH-teh
wild turkey
a large flat bean, fava bean
ah-REE-nah
Herba santa
OH-hah SAHN-tah
acuyo, herb (Piper sanctum) with a large leaf used in south Mexico cooking
Huachinango
wah-chee-NAHN-goh
a fish, red snapper
small hard shelled crab
Jamoncillo
sweet confections, some made with nuts and seeds
hee-toh-MAH-teh
lee-kwah-DOH-rah
Lima agria
lee-ham AH-gree-ah
a bitter lime (Citrus limetta) from the Ycatan region of Mexico
EE-gah-thoh
mah-cha-KAH-thoh
scrambled eggs with shredded dried meat
Maguey juice
Juice extracted from the Maguey, a type of agave.
dried corn
a stone used with a metate for grinding (literally means "hand")
dough made from dried corn, treated with lime, mixed with water
mahn-TEH-kah
Menonita cheese
Meh-no-nita
Menonita cheese was brought to Mexico from the Mennonites, Queso Chihuahua is similar to mild cheddar but becomes tangy when it is aged.& Good versions are hard to find the U.S. so you may prefer to substitute with a Muenster or medium Cheddar. Chihuahua cheese is used for melting in chiles rellenos and a Mexican fondue called queso fundido.
meh-NOO-thoh
a soup made of tripe
moh-CHOH-mos
roasted or cooked meats, shredded and fried crisp
moo-LAH-toh
Another variety of a dried poblano chile. Part of the mole "holy trinity".
A mild chile with a hint of chocolate.
A Mexican appetizer comprised of crisp-fried tortilla chips topped with refried or black beans, cheese and a variety of other optonal ingredients. The recipe dates back to the 1940's to Piedras Negras, Mexico.
The native language of the central highlands of Mexico spoken by the Toltecs, and natives before them. Still in use today.& Many Mexican culinary terms still use the Nahualtl language.
nah-TEE-yah
a custard-like dessert
Nixtamal (nixtamalado) - Dried maize which has been lime treated and partially cooked. Available in Mexican grocery stores. This can be used to grind and make tamales or tortillas, or used for hominy or pozole. Making Nixtamal - Please follow this link to our Nixtamal (Masa) page for detailed instructions on making fresh nixtamal and masa.
noh-GAH-thah
walnut sauce
the oval pads of the Opuntia cactus (prickly pear cactus)
Norte, norteno
NOHR-teh, nohr-TEH-nyoh
north, of the north
oh-KOH-teh
small strips of pine used to kindle a fire
Olives, ripe
The fruit of the olive tree which has been cured in a brine solution.
a round earthenware pot
pah-CHOH-lah
a Mexican dish
pahn DOOL-seh
sweet roll
pahn=SEE-tah
stuffed sheep's stomach
pah-pah-DZOOL
a Yucatecan specialty
pey-RAY-hill
pah-SAW-THO
Pasado chiles are either New Mexico or Anaheim red chiles that have been roasted, then peeled and dried.
They have a medium heat level (about 5 on a scale of 1 - 10.
Use in place of fresh New Mexico or Aneheim chiles to flavor soups, stews or bread
pah-SEE-yah
a dried chilaca chile
Peanut oil
A monunsaturated oil extracted from peanuts. Peanut oil is a common cooking oil useful for its high smoke point (about 440 degrees). It is called for a many Asian and Mexican recipes.
peh-CHOO-gah
chicken breast
citrus rind or zest
Pellizcada
peh=yees-KAH-thah
[peh=yees-KAH-thah ] A Mexican appetizer made of tortilla dough, pinched around the edges and filled. The dish is similar to a quesadilla only sealed on the edges.
Pib, pibil
peeb, pee-BEEL
A Yucatan specialty dish conisisting of pork simmered with onion,achiote, vinegar, bullion and chiles.
pee-CAHN-teh
pee-MYEHN=tah
A traditional sauce made of ground nuts or seeds and spices
PLAH-tah-noh
market or central square
poh-BLAH-noh
a large green chili (literally means "of Puebla")
poo-CHEH-roh
a stand in a market or on a street
keh-LEE-teh
a wild green
Quemar, quemado
ke-sah-DEE-yah
to burn, burned
a strip of something, normally a chili
reh-KAH-thoh
seasoning (Yucatecan usage)
reh-YEH-noh
Re-keh-sohn
A "Hispanic Ricotta" style cheese. Use in any recipe that calls for ricotta from salads and even desserts. Requeson is a lower-fat cheese. Look for it in Mexican markets.
Roasted maguey leaves
Roasted maguey leaves are a byproduct of the pulque production process. The smoky, caramelized leaves are sliced and "chewed" like sugar cane. The leaves were a food source of prehispanic population of Mexico. The large caramel-color leaves can be found in some Mexican markets.
roh-BAH-loh
Rompope is the Mexican version of egg nog and is traditionally spiked with Rum. According to Karen Hursh Graber the drink started at the Convent of Santa Clara in Puebla, Mexico back in the colonial period. Today Rompope is produced commercially and widely available in Mexico and the U.S. As always the best product is the one you make at home.
Sal translates to "salt" in English
sahl-pee-KOHN
shredded or finely cut
Literally means "sauce" a salsa refers to a large variety of Hispanic condiments that vary from smooth to chunky.& A salsa may be a simple as two or three ingredients and some are more complex.& Common salsas include roasted tomato,& tomatillo, various chile based salsa and fruit salsas.& See recipes for a good variety of traditional and new salsas.
sehn-SEE-yoh
seh-RRAH-noh
calf brains
Smoked foods have been subjected to either real smoke or treated with smoke flavorings.
A traditional Mexican food made by topping folded warmed or fried tortillas with various foods including meats, cheeses, beans, vegetables and even grass hoppers.
This is a simple "street vendor" food which can be very healthful if the fried tortillas are avoided.
Tamal, tamale
tah-MAHL, tah-MAHL-ay
tamale - corn dough filled with a sweet or savory filling wrapped in fresh or dried corn husks and steamed.
Tampiquena
Refers to "in the style of Tampico" a style of carne asada. The style originated from Mexico, specifically the Tampico Club from 1939.
tah-RAHS-koh
Indian people of northern Michoacán, Mexico
In Mexico tasajo is a beef preparation. Thin slices of beef are cut, marinated in achiote then seared. Tasajo is also eaten in Cuba.
teh-NEH-dohr
Agua fresca made of fermeted pineapple and piloncillo
tender or fresh
of the earth, land
tlahl-PEH-nyoh
a specialty soup from Tlalpeno
Tomate verde
toh-MAH-teh BEHR-deh
green tomato
a sandwich served on a thick crusty roll
Totopos, tostaditas
toh-TOH-pohs, tohs-tah-THEE-tahs
fruit of the prickly pear (nopal) cactus
oo-CHEH-pohs
Pronounced [oo-CHEH-pohs ] Uchepos are fresh corn tamales from the Michoacan region of Mexico. To make them you cut the corn off the cob and mix the fresh corn kernels with the masa dough. This mixture is applied to the fresh green corn husks (not dried husks like typical tamales) The tamales are steamed and served with just a little bit of crema of queso fresco. The tamales should be eaten within 3 days or they freeze well for up to 3 months.
extremely hot salsa from the Yucatan, Mexico. The term translates literally to a "dog's nose"
xoconostle
soh-koh-NOHS-tleh
an acidic green prickly pear&& &
Yema de huevo
yoo-kah-TEH-koh
from the state of the Yucatan
Enormous tamales up up to 15 feet long produced in La Huasteca and the Sierra de Hidalgo regions of Mexico
sah-nah-OH-ryah
Zanahoria& is the Spanish term for carrot
blackberryEsoterica Electrica
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Esoterica Electrica
Jol Dantzig knows a thing or two about guitars. And in our monthly Esoterica Electrica blog, the famed guitar designer and builder offers up his often humorous take on topics from the state of lutherie to the guitar industry as a whole.
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A not-so-serious guitar finds favor with a seriously renowned guitarist.
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Simple in design yet crucial to a guitar’s playability, the truss rod gets its just due.
Helpful—and sobering—advice for anyone considering a guitar-building career.
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Some keen advice on shopping for an axe.
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