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Picada or Picada Colombiana is a Colombian cuisine dish [1] prepared with pieces of steak, chicken, arepa, potato, yuca , morcilla, chorizo, chicharron, carne de cerdo and plantain. The ingredients are usually fried.
Colombian cuisine is a culinary tradition of six main regions within Colombia: Insular, Caribbean, Pacific, Andean, Orinoco, and Amazonian. [1] Colombian cuisine varies regionally and is influenced by Indigenous Colombian , Spanish , [ 2 ] and African cuisines, [ 3 ] with a slight Arab influence in some regions.
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The Republic of Colombia is situated largely in the north-west of South America, with some territories falling within the boundaries of Central America.It is bordered to the north-west by Panama; to the east by Brazil and Venezuela; to the south by Ecuador and Peru; [1] and it shares maritime limits with Costa Rica, Nicaragua, Honduras, Jamaica, the Dominican Republic, and Haiti.
Picada (Catalan pronunciation:) is one of the characteristic sauces and culinary techniques essential to Catalan cuisine. The technique is typically found in Catalonia and Valencia and subsequently Catalan cuisine and Valencian cuisine .
A picada (pronounced; from picar, "to nibble at") [1] is a typical dish of Argentine and Uruguayan cuisine usually served as a starter, although sometimes as a main course. Related to the Italian antipasto and the Spanish tapas brought by massive immigration, it consists of a serving of savory snack and finger foods .
The new Mexico City site, measuring 30,000 square meters (more than 322,000 square feet), is the largest Latin America "delivery station" for Amazon, referring to warehouses that specialize in ...
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