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Among the many types of sandwiches one finds the traditional butifarra, made normally from pork loin cooked in a traditional Limeña manner called locally jamón del país, accompanied with fresh lettuce, salsa criolla, [2] and occasionally a touch of mustard. This sandwich arose from the culinary exchange between Spain and the Viceroyalty of Peru.
Choripán (plural: choripanes) is a type of asado sandwich with grilled chorizo.It is popular in Argentina, Chile, Uruguay, Paraguay, Peru, Ecuador, Bolivia and Venezuela.The name comes from the combination of the names of its ingredients: a grilled chorizo sausage and a crusty bread (Spanish: pan) such as a pan batido, baguette, or francés.
The butifarra is a street food sandwich, [1] sold in sandwich shops, typical of Peruvian cuisine, specifically from Lima, made from a special preparation of pork, locally called "country ham," with salsa criolla and lettuce inside a French bread [1] [2] [3] or rosette.
Pollo a la brasa, pollo asado, blackened chicken, or charcoal chicken is a variety of rotisserie chicken especially associated with the cuisine of Peru. [ 1 ] [ 2 ] It was developed in Peru in the 1950s by Swiss immigrants to Peru.
Adobo: Pork marinated with concho de chicha (corn beer sediment) and spices, cooked in a pot with onions, served with bread. Aguadito; Aguadito de mariscos: Rice stew with vegetables with shellfish and some shrimps. [4] [5] [6] Ají de gallina: A chicken stew made with cream, cheese, aji (hot pepper), and peanuts. [7]
When served as sandwiches, they are known as emparedado de milanesa or sandwich de milanesa when tomatoes, onions, lettuce, ketchup, or American cheese (queso amarillo i.e. yellow cheese) are added. Pan de molde (sandwich bread) and pan flauta (a Panamanian type of baguette that is thicker and softer) are the types of bread used to make these ...
The milanesa sandwich ("Sándwich de milanesa" in Argentina and "Milanesa al pan" in Uruguay) is a type of sandwich eaten in the Río de la Plata region in South America. The bread is usually a white baton or short baguette type, cut in half and filled with a large (beef) schnitzel , " milanesa " being the name schnitzels have in the region ...
Typically, left over tortillas are the basis of the dish. [2] Green or red salsa is poured over the crisp tortilla triangles. [3] The mixture is simmered until the tortilla starts softening.