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In Spanish, the word is Ternera/Novillo, referring to leather from animals less than three years old. Chickenskin, despite its name, is a form of calfskin made using the skin of unborn calves. Chickenskin, despite its name, is a form of calfskin made using the skin of unborn calves.
A beef pepito with caramelized onions and a side dish of potatoes A Spanish pepito prepared with chicken, served with beer A simple beef pepito. The pepito is a sandwich prepared with beef, pork, or chicken [1] originating from Spain and also very popular in Latin America.
Asado (Spanish:) is the technique and the social event of having or attending a barbecue [1] in various South American countries: especially Argentina, Brazil (Rio Grande do Sul), Chile, Paraguay, Peru, and Uruguay where it is also a traditional event.
Traditional dishes include bacalao a la tranca (a cod dish), pulpo a la sanabresa (an octopus dish), dos y pingada (two fried eggs with fried ham, usually served at Easter) and presas de ternera (a beef dish). For dessert there is the rebojo Zamorano, a very tasty though hard type of bun, and las natillas almendradas (Spanish style custard with ...
Ternera was a long-time leader of a group estimated to have killed more than 850 people during a 50-year guerrilla campaign aimed at creating a Basque state in northern Spain and southwest France.
Caldo de costilla (Spanish for rib broth) is a dish typical of Colombian cuisine from the Andean region. It is made mainly from beef ribs boiled in water with slices of potato, some garlic, onion, and cilantro leaves. Locro is a typical dish in the Nariño region. It is a corn, beans, zapallo, and potato stew.
Churrasco (Portuguese: [ʃuˈʁasku], Spanish: [tʃuˈrasko]) is the Portuguese and Spanish name for grilled beef prominent in South American and Iberian cuisines, and in particular in Bolivia, Brazil, Uruguay, and Argentina. The term is also used in other Spanish- and Portuguese-speaking countries for a variety of different meat products.
Milanesa. The milanesa is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of breaded cutlet preparations are known as a milanesa.