Search results
Results From The WOW.Com Content Network
The cuisine of Southeastern Mexico also has quite a bit of Caribbean influence, given its geographical location. Veal is common in the Yucatán. Seafood is commonly prepared in the states that border the Pacific Ocean or the Gulf of Mexico, the latter having a famous reputation for its fish dishes, in particular à la veracruzana.
Celebrate every day with these authentic Mexican desserts, including Mexican wedding cookies, fried ice cream, tres leches cake and more. The post 15 Authentic Mexican Desserts appeared first on ...
Venezuelan dessert called quesillo. Alfajor – maize cookie with arequipe and grated coconut; Bienmesabe; Brazo gitano (the Spanish Swiss roll) Conserva de guayaba – Guava confection; Chupichupi – a water-based frozen snack in a plastic tube, a freezie; Dulce de lechosa – Green papaya slowed cooked in a syrup flavored with cinnamon ...
An alfajor or alajú [1] (Spanish pronunciation:, plural alfajores) is a traditional confection [2] typically made of flour, honey, and nuts. It is found in Argentina, Paraguay, Bolivia, the Philippines, Southern Brazil, Southern France, Spain, Uruguay, Peru, Ecuador, Colombia, Venezuela, El Salvador and Chile. [3]
The dessert has since become a staple in some Latin American countries (Mexico, Cuba, El Salvador, Venezuela, Nicaragua, Puerto Rico, Dominican Republic and Panama), and in Albania as well. [7] Soaked cakes were extant in Medieval Europe. [11]
They are made with stacked layers of puff pastry, [2] often filled with meringue, and other times with creme patissiere; cream; dulce de leche; a creamy mix of condensed milk, sugar, and vanilla; or white chocolate and are part of the cuisines of Spain, Argentina, Bolivia, Ecuador, Colombia, Costa Rica, Chile, El Salvador, Guatemala, Mexico, [2 ...
Bionico is a popular Mexican dessert that originated in the city of Guadalajara in Jalisco, Mexico, in the early 1990s. [1] [2] It is essentially a fruit salad consisting of a variety of fruits chopped up into small cubes, drenched with crema and topped off with granola, shredded coconut, raisins and sometimes honey.
In Colombia and Venezuela, churros are round like doughnuts sprinkled with sugar and filled with bocadillo (membrillo or guava paste), arequipe and sweetened condensed milk. In Spain, a considerably wider diameter is used to accommodate the filling. In Uruguay, churros can also come in a savoury version, filled with melted cheese.