Search results
Results From The WOW.Com Content Network
Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Latin America. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables.
"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 ...
Common additions include tajadas (fried plantain slices) or a fried egg, and both of these variants have acquired slang names.A pabellón con barandas (baranda is Spanish for guard rail) is served with tajadas because the long plantain slices placed on the sides are humorously considered to be keeping the food from falling off from the plate. [2]
Gallo en perro, spicy stew ("perro" being slang for "hot/spicy") Gallo en chicha, hen/chicken stew; Garnachas; Pepián (19th century recipe), meat and vegetable stew in a thick recado sauce; Subanik, meat and vegetable stew in spicy sauce [3] Kak'ik, turkey soup with chili; Caldo de res or cocido, beef and vegetable soup; Caldo de gallina, hen soup
Huachinango a la Veracruzana (Snapper Veracruz style) The cuisine of Veracruz is the regional cooking of Veracruz, a Mexican state along the Gulf of Mexico.Its cooking is characterized by three main influences—indigenous, Spanish, and Afro-Cuban—per its history, which included the arrival of the Spanish and of enslaved people from Africa and the Caribbean.
Sopa de pata is a soup made from the tripe of a cow, plantain, corn, tomatoes, cabbage and spices, locally a delicacy. Sopa de res is a soup made from beef shank, beef bone with meat, carrots, plantain, corn, potatoes, zucchini, and many other ingredients. Gallo en chicha is a soup made with rooster, corn, dulce de tapa, and sometimes other things.
Matambre relleno with Russian salad. In Uruguayan cuisine, there is a significant list of preparations and dishes that are included in this category, the most typical or autochthonous is the picada, probably descending from the Spanish tapas, and as for everyday food there are also matambre relleno and lengua a la vinagreta.
A gordita (Spanish pronunciation: [ɡoɾˈðita]; lit. ' chubby ') in Mexican cuisine is a dish made with masa and stuffed with cheese, meat, or other fillings. [1] It is similar to the Colombian and Venezuelan arepa.