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Papa rellena is a local favorite in heavily Cuban-populated American cities such as Miami and Tampa, [6] in which the Cuban version consists of spherical potato balls stuffed with Cuban picadillo. [7] This dish is also extensively consumed in Puerto Rico, where it is called "relleno de papa". In Puerto Rico the potatoes are boiled and then ...
Several types of batá drum, which are used in the toque de santo ritual. Santería's main public ritual is a drumming ceremony called the toque de santo, [289] or tambor. [290] Lasting for up to several hours, [291] this is usually seen as an offering to the oricha, performed to gain their favor. [112]
The bombo or tambora is the lowest drum used in conga santiaguera, the music of the street carnivals from Santiago de Cuba. [2] [3] They are tuneable, two-headed military drums introduced in the island by the Spanish settlers.
Dominican Vudú practitioners are often called Caballos ('Horses'), Brujos ('Witch doctors'), or Servidores ('Servants'), but they are also known as Papa Bokos and Papa Loa (priest); and Mama Mambos and Mama Loa (priestess). One who has obtained this title has gone through the last and highest level of initiation which can take anywhere between ...
Instrument Tradition Hornbostel–Sachs classification Description agbe: See chekere: agida [4] [5]: Suriname: 211.212 Afro-Surinamese bass drum that sets a steady beat for folk music, played with a stick, of the set with apinti and tumao, pitch can be varied based on the location of the head struck, made from hollow logs with heads of skin, used in spiritual ceremonies, where it is associated ...
"Picadillo" was not always made with beef; "picadillo de ave" was a minced fowl with white sauce. Pasteles de pollos y pichones (chicken and squab pastry) was made as a savory pie with alternating layers of chicken and squab with a picadillo of minced veal, bacon , ham fried in lard with onion, mushrooms, apples, artichokes, tomatoes, and a ...
Al pastor (from Spanish, "herdsman style"), tacos al pastor, or tacos de trompo is a preparation of spit-grilled slices of pork originating in the Central Mexican region of Puebla and Mexico City, where they remain most prominent; today, though, it is a common menu item found in taquerías throughout Mexico.
Tambor de cordes in a painting by Juan Galbán Jiménez (17th century) in the Convento de la Concepción, Épila , Zaragoza, Aragon Roseta de tambor de Béarn built by José Verdi Tambor de Béarn built by José Verdi, three hole flute and sopranino flute