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Bolivian cuisine is the indigenous cuisine of Bolivia from the Aymara and Inca cuisine traditions, among other Andean and Amazonian groups. Later influences stemmed from Spaniards, Germans, Italians, French, and Arabs due to the arrival of conquistadors and immigrants from those countries. The traditional staples of Bolivian cuisine are corn ...
Huminta (from Quechua umint'a[1]), Huma[2] (from Quechua possibly uma head) or Humita (possibly employing the Spanish diminutive -ita) is a Native South American dish that dates back to pre-Hispanic times. A traditional food from the Andes, it can be found in Bolivia, Chile, Ecuador, Peru, and Argentina.
Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize -based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre).
Arepa (Spanish pronunciation: [aˈɾepa]) 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. [1][2][3] Initially, arepa flour was ...
Traditional folk dress during a festival in Bolivia. Bolivia is a country in South America, bordered by Brazil to the north and east, Paraguay and Argentina to the south, Chile to the west, and Peru to the west. The cultural development of what is now Bolivia is divided into three distinct periods: pre-Columbian, colonial, and republican.
Traditional anticuchos are made with beef heart slivers ranging from 2 cm x 2 cm to about 5 cm × 5 cm, roasted on a metal skewer about 30 to 40 cm (16 in) long and 3 × 3 mm in diameter. They are seasoned with salt to taste, and sometimes with vinegar. A popular dressing is a sauce made from garlic, onion, aji panca, cumin, black pepper, and ...
Mexico portal. v. t. e. Mole sauce, which has dozens of varieties across the Republic, is seen as a symbol of Mexicanidad [1] and is considered Mexico's national dish. [1] Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine.
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