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Dulce de leche, known in Chile as manjar Mote con huesillo. Chilean cuisine [1] stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France.
Many Guatemalan dishes are cooked without the use of cooking oil, with ingredients placed directly on the comal or wrapped in leaves. Many Guatemalan dishes have the suffix '-ik' as part of their name; -ik means chili in several Mayan languages spoken in the country.
The Royal Spanish Academy defines the word enchilada, as used in Mexico, as a rolled maize tortilla stuffed with meat and covered with a tomato and chili sauce. [1] [2] Enchilada is the past participle of the Mexican Spanish enchilar, "to add chili pepper to"; literally, "to season (or decorate) with chili".
Garnaches (alternatively garnachas) are a traditional dish composed of fried corn tortillas topped with refried beans, shredded cabbage, cheese, and other garnishes. [1] ...
Leyendas de Guatemala (Legends of Guatemala, 1930) was the first book to be published by Nobel-prizewinning author Miguel Ángel Asturias.The book is a re-telling of Maya origin stories from Asturias's homeland of Guatemala.
Sancocho is a traditional food in Colombia made with many kinds of meat (most commonly chicken, hen, pork ribs, beef ribs, fish, and ox tail) with large pieces of plantain, potato, cassava and/or other vegetables such as tomato, scallion, cilantro, and mazorca (corn on the cob), depending on the region.
Madrid (/ m ə ˈ d r ɪ d / ⓘ mə-DRID; Spanish: [maˈðɾið] ⓘ) [n. 1] is the capital and most populous municipality of Spain.It has almost 3.4 million [10] inhabitants and a metropolitan area population of approximately 7 million.
General elections were held in Guatemala on 11 September 2011 in order to elect the president, vice president, members of Congress, members of the Central American Parliament and mayors and councillors for all municipalities.