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The confection dulce de leche was invented in Chile and is one of the country's most notable contributions to world cuisine. [2] Chilean cuisine shares some similarities with Mediterranean cuisine, as the Matorral region, stretching from 32° to 37° south, is one of the world's five Mediterranean climate zones.
Centolla, a species of king crab, found off the Pacific coasts of South America; Corvina - Chilean Sea Bass; Congrio, the family of conger and garden eels; Merluza, a family of cod-like fishes, including most hakes. Loco, a species of large sea snail, a marine gastropod mollusk native to the coasts of Chile and Peru.
Roast the poblanos directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let cool.
A Chilean cazuela. The cazuela is a typical dish of Chile.The most common types are made of chicken or beef, but there are also other types made from pork, lamb and turkey.. A notable characteristic of Chilean cazuela is that it is made by cooking all the ingredients separately and uniting them when serving on the plate.
In a heatproof bowl, cover the chiles with boiling water and let stand until softened, 15 minutes; drain. Stem and seed the chiles and transfer to a blender.
South American cuisine has many influences, due to the ethnic fusion of South America. The most characteristic are Native American, African, Spanish, Italian, Portuguese, and Indian - South Asian . However, there is a mix of European , North American , and indigenous cuisines. [ 1 ]
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Printable version; In other projects ... South American cuisine by country ... Food and drink in Bolivia (3 C) Food and drink in Brazil (5 C, 2 P) C. Food and drink ...