Search results
Results From The WOW.Com Content Network
Carne norte guisado, also known as corned beef guisado, is a Filipino dish made from shredded canned corned beef (carne norte) sautéed with onion. It's a very simple dish and is popularly eaten for breakfast with white rice or pandesal. Finely diced potatoes, carrots, scallions, tomatoes, cabbage, bell pepper, and garlic may also be added.
Guiso's name gives the implication that it is made up of foods fried rehogado that are cooked in sauce. [1] Guiso may have any number or variety of ingredients. Examples of foods from around the globe prepared like guiso are frangollo, ragout, locro, tripe, ossobuco, and puchero.
In Mexico and other countries in Central America, the phrase carne asada can also be used to describe a social event, the equivalent of a social barbecue, where family and close friends gather. [1] [2] Carne asada is especially popular in northern Mexico, where it is considered a staple food. It is the most common dish served at parties ...
[28] [29] Corned beef is also known as carne norte (alternative spelling: karne norte) locally, literally translating to "northern meat" in Spanish; the term refers to Americans, whom Filipinos referred then as norteamericanos, just like the rest of Spain's colonies, where there is a differentiation between what is norteamericano (Canadian ...
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Donate; Pages for logged out editors learn more
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.
Carne a la tampiqueña. Carne a la tampiqueña is one of the most popular meat dishes in Mexico. It was created in 1939 by the restaurateur José Inés Loredo and his brother chef Fidel from San Luis Potosí, who moved to the port of Tampico, Tamaulipas. Each ingredient was given a meaning.
Matured carne-de-sol Farmer preparing carne-de-sol. Carne-de-sol ([ˈkaʁni dʒi ˈsɔw], Portuguese for "sun meat"), or jabá is a dish from Northeastern Brazil. It is made by cutting beef into "blankets" which are then lightly salted. The blankets are then placed outside in a dry and ventilated area to cure. [1]