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Matambre relleno with Russian salad. In Uruguayan cuisine, there is a significant list of preparations and dishes that are included in this category, the most typical or autochthonous is the picada, probably descending from the Spanish tapas, and as for everyday food there are also matambre relleno and lengua a la vinagreta.
raw pamplonas in a pan, note the pork tissue. The Pamplona (also referred to as Pamplona de cerdo) is a grilled stuffed-meat dish from Uruguay prepared with chicken, [1] [2] and may be prepared with other meats such as pork [3] and beef.
The toasted version is common bar food in both countries, known locally as tostados or carlitos in Argentina, and sándwiches calientes in Uruguay. The sándwiches de miga resemble the Italian tramezzino and the English cucumber sandwich for afternoon tea, which is a typical tea-time food.
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 f
Chivito is the diminutive of chivo, goat, and means kid (young goat).In neighboring Argentina, chivito, barbecued kid, is a popular asado dish; it is reported that the Uruguayan chivito arose in Punta del Este, Uruguay, at a restaurant called "El Mejillón Bar" in 1946, when a woman [8] [9] [10] from northern Argentina or Chile ordered a sandwich of chivito for a hurried meal, expecting kid. [1]
Prepared steamed and then roasted on a grill, it is a food native to the people of Angola, who were brought to the south of Peru to work the cotton and sugar fields in the province of Ica, south of Lima. It was a food typical of the black population of Peru but now, like kebabs, it is consumed at every social level.
Caruso sauce was created in the 1950s in Uruguay by Raymundo Monti of the restaurant Mario and Alberto in Montevideo. Monti wanted to create a new recipe in the style of Italian cuisine. [3] The dish was named in honor of the Neapolitan tenor Enrico Caruso who was popular in South America during his tours of the 1910s. [3] [4]
All or nearly all food groups are accommodated in typical Dominican cuisine, as it incorporates meat or seafood; grains, especially rice, corn, and wheat; vegetables, such as beans and other legumes, potatoes, yuca, or plantains, and salad; dairy products, especially milk and cheese; and fruits, such as oranges, bananas, and mangos.