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Pace Foods is a producer of a variety of canned salsas located in Paris, Texas.The company was founded in 1947 by David Pace when he developed a recipe for a salsa he called "Picante sauce" (picante means 'spicy' in Spanish), which was "made with the freshest ingredients, harvested and hand-selected in peak season to achieve the best flavor and quality". [1]
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José Mangual Jr. (born January 11, 1948, in Manhattan, New York City) is an American Salsa percussionist of Puerto Rican descent, singer and composer best known for his recordings with Willie Colón and Héctor Lavoe during the 1960s and 1970s salsa boom in New York.
There was a time when Fania Records was the most transcendent label in Latin music — hailed as the Motown of salsa. From its apocalyptic rise in late ’60s New York to its triumphant empire of ...
Pacheco also produced music for feature films. The first film he worked on was the 1972 documentary Our Latin Thing; this was also the first film about the influence of salsa on Latino culture in New York City. His second film Salsa released in 1974. In the 1980s, he composed the scores for Mondo New York and Something Wild.
The International Salsa Museum (ISM) is a museum in development in New York City dedicated to preserving and celebrating the history, evolution, and global impact of salsa music and dance. [ 1 ] [ 2 ] It has garnered support from the estates of salsa icons Tito Puente and Celia Cruz , as well as many other musicians, dancers, choreographers ...
La Excelencia is an eleven piece salsa dura band from New York City founded in 2005 by percussionists Julian Silva and Jose Vazquez-Cofresi. [1] [2] The band's music has a salsa dura style, with themes incorporating immigration, poverty, and discrimination. [3] La Excelencia recorded and released three albums in their first seven years.
1/2 cup bran cereal, coarsely crushed. 1/4 cup sugar. 1 package active dry yeast. 1/2 cup warm water. 1 egg. 1-1/2 cups flour. 1 tablespoon vegetable oil