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30 recetas de platillos populares con pescado seco: 1960 CEIMSA Mexico City 30 recetas de platillos populares mexicanos: camaron seco y en polvo. 1971 Compañia Nacional de Subsistencias Populares Mexico City Series: Recetario popular 30 recetas de platillos populares mexicanos con arroz: 1960 CEIMSA Mexico City
Arroz con pato a la Limeña: Like Arroz con pato a la Chiclayana but the salad contains mashed avocado, carrot, mayonnaise, and other ingredients. Arroz con pato a la Chiclayana: Tender duck meat cooked in black beer and cilantro. Asado de picuro: Roasted meat of tasty Amazonian rodent. Asado de venado: Roast deer meat with rice and green banana.
Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Latin America. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables.
Conchas de camarones: Prawns, leeks, and cheese, milk and other ingredients form a mix that is served in oyster shells. Erizos con salsa verde: Sea urchin is very abundant in the Chilean seas, but its extraction is limited by the government to only certain times of the year. It is often eaten raw with a little lemon, coriander or parsley, and ...
Camaron rebosado con jamon (also spelled camaron rebosado con hamon) is a variation of the dish that includes ham wrapped around the shrimp in its preparation. [ 15 ] [ 16 ] It is a traditional dish in the Binondo district of Manila , the city's Chinatown .
Arroz chaufa with trout Arroz chaufa with venison, served with a side of fried plantains. Arroz chaufa, [1] also known as chaufa, [2] is a fried rice dish from Peru.It is part of the Chinese Peruvian cuisine, which is called chifa.
Although the dish was common in Hispanic cultures before the 19th century, a 19th-century recipe from California for pasteles a la argentina is given for a filled pastry with layers of beef picadillo and chicken cooked in a green chili and onion sauce with olive oil and raisins.
Linat-an, also known as nilat-an, is a traditional pork stew from the Visayas and Mindanao islands of the Philippines.Linat-an characteristically uses pork ribs (or other bony cuts of pork) boiled and simmered until very tender, lemongrass (tanglad), string beans, and starchy ingredients for a thicker soup (usually taro).