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The seco is a stew typical of Ecuadorian and Peruvian cuisine. It can be made with any type of meat. According to an Ecuadorian popular etymology, the name of seco comes from the Península de Santa Elena in Ecuador, where at the beginning of the 20th century a camp English did oil work in Ancón, when referring to the second course of food, in English "second", the Ecuadorians repeated ...
Chuzos - commonly, "Carne en palito" (beef skewers) Dulce de Leche; Come y Bebe (a tropical fruit salad served in orange juice) Ecuador maize varieties – Maize is cropped almost everywhere in Ecuador, with the exception of the Altiplano, the cold desert highlands 3000 meters above sea level. Empanadas de Platano; Empanadas de Viento
Arroz con leche is one of the more common desserts found in homes and restaurants of modern-day Ecuador. It consists primarily of cooked rice, cinnamon/nutmeg, raisins, and milk. Helados de Paila : Helado de paila is a sorbet-like specialty that hails from Ibarra. It comes in an array of flavors, and it is made with fruit juice, ice, sugar, and ...
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 ...
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.
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.
The modern dish was adapted during the colonial era between the 16th and 19th centuries and can now be found in Peru, [1] Bolivia, Chile, and Ecuador, where they are known as "chuzos" or "carne en palito". Anticuchos can be found on street-carts and street food stalls (anticucheras).
[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 ...