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Picada or Picada Colombiana is a Colombian cuisine dish [1] prepared with pieces of steak, chicken, arepa, potato, yuca , morcilla, chorizo, chicharron, carne de cerdo and plantain. The ingredients are usually fried.
In Argentina "Picada" is a presentation of cold cuts such as ham, cured ham, pepperoni, sausages, and pates, and cheeses such as blue cheese, pecorino and parmiggiano. [3] Normally served with dips, bread, olives and nuts.
A picada (pronounced; from picar, "to nibble at") [1] is a typical Argentine dish usually served as a starter, although sometimes as a main course. Related to the Italian antipasto and the Spanish tapas brought by massive immigration , it consists of a serving of savory snack and finger foods .
A picada (pronounced; from picar, "to nibble at") [1] is a typical dish of Argentine and Uruguayan cuisine usually served as a starter, although sometimes as a main course. Related to the Italian antipasto and the Spanish tapas brought by massive immigration, it consists of a serving of savory snack and finger foods .
Picada Colombiana, chopped specialties served as a combo platter. Tamales are corn or corn/rice "cakes" wrapped in plantain tree leaves and steamed. They can be filled with everything from chicken, potatoes, peas, and carrots to rice. The tamales vary in shape and fillings in each region, and almost every region has its own variation.
Picadillo served with rice. Picadillo (Spanish pronunciation: [pikaˈðiʝo], "mince") is a traditional dish in many Latin American countries including Mexico and Cuba, as well as the Philippines.
As well, mbeyú, chipá avatí, sopa paraguaya, sopa correntina, chipa solo or chipá con carne, el quibebé, el borí borí, chipá guasú o pastel de choclo, mbaipy, chipá mbocá o chipá caburé and some other similar meals that have as basis:manioc, corn, cheese and, sometimes, some meat..
Notable sauces are romesco sauce, aioli, bouillabaisse of Catalan origin, and picada. Cured pork cuisine includes botifarra (white and black) and the fuet of Vic. Fish dishes include suquet (fish stew), cod stew, and arròs negre. Among the vegetable dishes, the most famous are calçots and escalivada (roasted vegetables).