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Moronga (also called rellena, morcilla, or mbusia) is a kind of blood sausage. It is found in Uruguay , Argentina , Cuba , Colombia , Puerto Rico , Central America , Mexican , and Paraguay cuisine .
In Ecuador, Bolivia and Colombia the blood sausage is also called morcilla, and is usually filled with rice. In Colombia , morcilla can have rice, green peas, cilantro or culantro, and is often eaten as an appetizer called "picada" or with the traditional dishes "Bandeja Paisa" or " Fritanga ".
Morcilla – Blood sausage. Oreja – Fried pig ears. Pastelillo or Pastelillo de yuca – Empanada dough made with tapioca, annatto, lard, milk and egg yolks. Filled with choose of meat or cheese. Pionono – Slices of ripe plantain stuck together with toothpicks and filled with the seasoned ground beef or seafood and cheese. They are dipped ...
2.14 Colombia. 2.15 Croatia. 2.16 Cuba. ... Spanish-style blood sausage eaten in Spain and Latin ... Morcilla – Traditional sausage dish Morcón – type of chorizo ...
Another traditional sausage is the prieta, the Chilean version of blood sausage, generally known elsewhere in Latin America as morcilla. In Chile, it contains onions, spices and sometimes walnut or rice and is usually eaten at asados or accompanied by simple boiled potatoes. It sometimes has a very thick skin so is cut open lengthwise before ...
Some local specialities include morcilla, longaniza, and chorizo. Morcilla, as in most Spanish-speaking countries, is basically cooked pork blood encased in pork intestine casing (black pudding in English). Longaniza is a thin sausage containing almost any mixture of meat, fat, or even cartilage, smoked rather than fresh.
Morcilla (blood sausage), Chicharrón (fried pork rinds), and other pork offal are commonly served in a Puerto Rican Cuchifrito. Sopa de mondongo , made with tripe, is common in the Caribbean and throughout Latin America.
[45] [46] Also, many bars and restaurants may offer novel, less traditional versions of croquettes with more varied fillings and ingredients such as apple, wild mushrooms, morcilla (blood sausage), cheeses, tuna, [47] cuttlefish (using its ink to give color and flavour), etc. Croqueterías are restaurants that specialize in croquetas.