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Estofado de cordero: Lamb stew. Ensalada chilena nortina: Onions and tomatoes prepared a la julienne. It is similar to the basic ensalada chilena with the addition of goat cheese and olives. Ensalada de quinoa: Quinoa salad comprising quinoa and other vegetables. Timbal de quinoa: A mix of quinoa, avocado and other ingredients; served shaped ...
One of the main variants of the completo chileno is the so-called as or chilenito, which is prepared in a similar way to the completo, but replaces the sausage for chopped beef churrasco type or otherwise chopped chicken breast or slices of pork loin, any of the three cooked on the grill. The same ingredients used for the completos are usually ...
Empanadas de pollo are made with ground poultry meat. Empanadas de jamon y choclo or humitas are filled with ham and corn. Empanadas de queso y cebolla are filled with onion and cheese. Empandas de dulce, or empanadas de membrillo are filled with quince cheese. Empanadas are not to be confused with pasteles, a similar baked good.
Rincón Chileno (Spanish pronunciation: [rinˈkon tʃiˈleno]; lit. ' Chilean nook ' ) is a Chilean restaurant, delicatessen, and bakery in Los Angeles, California. Established in 1973, it is owned by Chilean immigrants Ricardo and Cristina Flores.
Estofado (from Spanish estofar: "stew"), also known as estufado or estofadong baboy, is a Filipino dish in Philippine cuisine similar to Philippine adobo that involves stewed pork cooked in vinegar and soy sauce with fried plantains, carrots and sausages.
Lengua estofado (lit. "tongue stew" in Spanish), sometimes known as lengua estofada or simply lengua, is a Filipino dish consisting of braised beef tongue in a sweet sauce with saba bananas, potatoes, or mushrooms. It originates from the similar Spanish and Latin American dish estofado de lengua but differs
"Picadillo" was not always made with beef; "picadillo de ave" was a minced fowl with white sauce. Pasteles de pollos y pichones (chicken and squab pastry) was made as a savory pie with alternating layers of chicken and squab with a picadillo of minced veal, bacon , ham fried in lard with onion, mushrooms, apples, artichokes, tomatoes, and a ...
Lomo a lo pobre, bistec a lo pobre, or bife a lo pobre is a dish from Peru.The ingredients are beef tenderloin (Spanish: lomo) topped with one or more fried eggs and French fries.