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Arroz negro Place of origin: Oaxaca and Campeche, Mexico. Main ingredients: rice, black bean broth, onions, epazote, serrano, pepper and salt. Arroz negro ("black rice") is a Mexican dish made with rice, in which its dark color comes from black bean broth. The dark broth is made by cooking black beans with onion and butter in sufficient water.
Morisqueta is a dish meal from Apatzingán Michoacan.The dish consists of cooked rice, combined with beans, and served with a sauce of tomato, onion and garlic.It may contain cubes of adobera, ranchero or fresh cheese, which melts.
The quesadilla sincronizada (Spanish pronunciation: [kesaˈðiʝa siŋkɾoniˈsaða], "synchronized quesadilla") is a flour tortilla-based sandwich [1] made by placing ham, [2] vegetables (like tomatoes, onion, etc.) and a portion of Oaxaca cheese (or any type of cheese) between two flour tortillas. [3]
Moros y Cristianos are different from simple arroz con frijoles in that the beans and rice are cooked in the same pot instead of separately. [1] Congrí is another term for the dish, but is used more commonly to refer to the similar dish with red beans that is traditionally eaten on the eastern part of the island.
Nicaraguan cuisine includes a mixture of Mesoamerican, Chibcha, Spanish, Caribbean, and African cuisine.Despite the blending and incorporation of pre-Columbian, Spanish and African influences, traditional cuisine differs from the western half of Nicaragua to the eastern half.
A bowl of Mexican-style vegetarian frijoles negros Frijoles Negros over white rice, a common Cuban-Puerto Rican main dish. Frijoles negros (lit. ' black beans ' in Spanish) is a Latin American dish made with black beans, prepared in Guatemala, Cuba, Venezuela (where it is called caraotas negras), Puerto Rico, Mexico, and other nations in Latin ...
Arroz de fríjol cabecita negra is a rice-based dish from the Caribbean Coast of Colombia that utilizes black-eyed peas as the legume, differing from other rice dishes that are usually prepared with different legumes such as beans, peas, lentils, and Pigeon peas. [1] [2]
Rajas con crema is the name given to a Mexican dish consisting of sliced poblano pepper with cream (the name literally means "slices" in Spanish). [1] It is very popular in Mexico , particularly in the central and southern parts of the country.