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In Latin America, dishes may be claimed or designated as a plato nacional, [351] although in many cases, recipes transcend national borders with only minor variations. [ citation needed ] Preparations of ceviche are endemic in Peru and Ecuador , while a thin cut of beef known as matambre is considered close to being a national dish in Paraguay ...
The term originated in the Dominican Republic, and was historically used to refer to the Anglophone and Francophone Caribbean descendants. The Cocolo cuisine brought over through various parts of the Caribbean have influenced Dominican cuisine. Some recipes have changed but most have stood the same but with different names.
Sancocho is a traditional food in Colombia made with many kinds of meat (most commonly chicken, hen, pork ribs, beef ribs, fish, and ox tail) with large pieces of plantain, potato, cassava and/or other vegetables such as tomato, scallion, cilantro, and mazorca (corn on the cob), depending on the region.
Beef, chicken, and seafood are popular in the coastal regions and are typically served with carbohydrate-rich foods, such as rice accompanied with lentils, pasta, or plantain, whereas in the mountainous regions pork, chicken, beef and cuy (guinea pig) are popular and are often served with rice, corn, or potatoes.
This is a list of cuisines of the Americas.A cuisine is a characteristic style of cooking practices and traditions, [1] often associated with a specific culture.The cuisines found across North and South America are based on the cuisines of the countries from which the immigrant peoples came, primarily Europe.
chicken, salami, guineafowl (etc), rice A locrio is a rice dish from the Dominican Republic . Similar to pilaf , jollof , and paella , it consists of seasoned rice with some kind of meat, such as chicken, Dominican salami or pork .
Sopa de mondongo (also known as Chas) is a soup that originally came from Colombia, Venezuela, Puerto Rico and the Dominican Republic.It is made from diced tripe (the stomach of a cow or pig or a Chas) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables.
Inés Páez Nin (born in 1979 in Santo Domingo), [1] also known as Chef Tita, is a Dominican chef, activist and television personality.Owner of MoriSoñando and Aguají restaurants, Páez is a member of the Dominican Chefs Association, has been a judge on several versions of the reality show MasterChef and has represented her country in different international cooking festivals.