Search results
Results From The WOW.Com Content Network
Chicharrón (Spanish: [tʃitʃaˈron], plural chicharrones; Portuguese: torresmo [tuˈʁeʒmu, toˈʁezmu, toˈʁeʒmu]; Tagalog: chicharon; Chamorro: chachalon) is a dish generally consisting of fried pork belly or fried pork rinds. Chicharrón may also be made from chicken, mutton, or beef.
Chicharron Colorado: Pork rinds fried in their own lard with an aji Colorado sauce (hot pepper). Chicharron con mote: Pork rinds fried in their own fat and accompanied with hominy or corn. [22] Chicharron de chancho con maiz tostado: Fried pork rinds with toasted corn. Chicharrón de pescado de río: Fried pieces of river fish.
Peru is a country that holds not just a variety of ethnic mixes since times ranging from the Inca Empire, the Viceroyalty and the Republic, but also a climatic variety of 28 [9] individual climates. The mixing of cultures and the variety of climates differ from city to city so geography, climate, culture and ethnic mix determine the variety of ...
Chincheros is a town in southern Peru, capital of the province of the same name in the Apurímac Region. As of the last Census in 2012, Chincheros has a total population of 51,583. [citation needed] The inhabitants are mainly indigenous citizen of Chanka descent, primarily speaking Quechuan languages. [citation needed]
The patronal feast is celebrated at the Saint Peter's feast day, June 29. In its traditional food the district has the tamale, the chicharron, the bruta soup (a soup with dry rehydrated potatoes with noodles, also called in Spanish "mancha pecho"), the carapulcra, and the chapana (a sweet yucca).
Cuisine of Trujillo, Peru (3 P) W. Peruvian wine (1 P) Pages in category "Peruvian cuisine" The following 80 pages are in this category, out of 80 total.
Arepa (Spanish pronunciation:) is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America.
There is also the well known, Cebiche de Jurel or Mixto, Parihuela, Chupin de Pejesapo, Sudado de machas, Aguadito de Mariscos, Chicharron de Pulpo, Picante de Mariscos, and Cuy Frito. The most typical desserts in the Moquegua region are majarblanco which is a sweetened, condensed milk cooked down and used as a spread, alfar de penco which is a ...