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Fanesca is a soup traditionally prepared and eaten by households and communities in Ecuador during Holy Week. [1] This is a list of Ecuadorian dishes and foods. The cuisine of Ecuador is diverse, varying with altitude, agricultural conditions, and the ethnic and racial makeup of local communities. On the coast, a variety of seafood, grilled ...
Chifa (from the Mandarin words 吃饭, meaning "to eat rice") is the Ecuadorian term for Ecuadorian-Chinese food (or for an Ecuadorian-Chinese fusion restaurant). Because many Chinese ingredients are hard to find in Ecuador, the Chinese modified their cuisine and incorporated many Ecuadorian elements (mainly Spanish, Indigenous, and African ...
Mofongo relleno with crab meat in Culebra, Puerto Rico. Mofongo relleno is a stuffed variation of mofongo, which, according to Yvonne Ortiz, was first made in "Tino's Restaurant on the west coast of Puerto Rico" when seafood, abundant in the region, was placed inside the plantain ball with braised meat or more seafood poured over it. [10]
The traditional cuisine consists of food from the Pipil people, with a European twist in most modern dishes. Many of the dishes are made with maize (corn). El Salvador's most notable dish is the pupusa , a thick hand-made corn flour or rice flour tortilla stuffed with cheese, chicharrón (fried pork rinds), refried beans or loroco (a vine ...
Arroz con gandules, widely regarded as Puerto Rico's national dish. Although Puerto Rican diets can vary greatly from day to day, there are some markedly similar patterns to daily meals. Dinners almost invariably include a meat, and rice and beans. [5] Taro and (codfish) bacalao. Codfish and taro is also a popular dish.
Heat remaining tablespoon of oil in a large cast iron skillet (or heavy, oven-safe skillet) over medium high heat. Once shimmering, add steak and brown (without touching) for 5 minutes.
Tostones made from unripe breadfruit called tostones de pana are served in Puerto Rico. The same method applies. Unripe breadfruit is cut into chunks, deep-fried, flattened, and then fried again. They are popular throughout the island and are sold frozen pre-made by Goya Foods, Mi Cosecha PR, and Titán products of Puerto Rico.
Pasteles (Spanish pronunciation:; singular pastel), also pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. In Puerto Rico , the Dominican Republic , Venezuela , Panama , Trinidad and Tobago , and the Caribbean coast of Colombia , the dish looks like a tamal .