Search results
Results From The WOW.Com Content Network
Chupe de camarones: Chowder made with shrimp, milk, eggs, and oregano. [32] [33] [34] Chupe de cangrejo: Crab chowder. [35] Chupín de pejesapo: Soup with a base of onion, tomato, aji (hot pepper), and bumblebee catfish. Cordero al palo: A whole sheep on a spit grilled over glowing embers. [36]
Cocina de León, Gto.: selección de recetas auténticas de la cocina regional: 1959 Ediciones J. Velázquez de León Mexico City La cocina del hogar: conteniendo las mas sencillas formulas para hacer los mas exquisitos vinos, dulces y pasteles: 150 recetas practicas: Imp. de E. Guerrero Mexico La cocina de la recién casada: 1951
Tortillitas de camarones are shrimp fritters from the province of Cádiz in Andalusia, Spain. They are made with a batter of wheat flour, chickpea flour, water, onion (alternatively shallot or scallion), parsley, shrimp, salt and pepper. The batter is then fried on both sides in a pan with plenty of olive oil. Usually it is served with small ...
Huachinango a la Veracruzana (Veracruz-Style Red Snapper) is a classic fish dish from Veracruz, Mexico.. It has been called the signature dish of the state of Veracruz. [1] It combines ingredients and cooking methods from Spain and from pre-colonial Mexico. [2]
In his cookbook Diccionario de Cocina o El Nuevo Cocinero Mexicano (1845), Manuel Galvan Rivera defined “menudo” in Mexico as: [5] MENUDO: Although this word includes the stomach, feet, blood and head of the cattle that are killed, in cuisine it is commonly understood as only the stomach or “pancita” and the tripe.
A tres leches cake (lit. ' three-milk cake '; Spanish: pastel de tres leches, torta de tres leches or bizcocho de tres leches), dulce de tres leches, [1] [2] also known as pan tres leches (lit.
Arroz chaufa with trout Arroz chaufa with venison, served with a side of fried plantains. Arroz chaufa, [1] also known as chaufa, [2] is a fried rice dish from Peru.It is part of the Chinese Peruvian cuisine, which is called chifa.
Romeritos is a Mexican dish from Central Mexico, [1] consisting of tender sprigs of seepweed (Suaeda spp.) which are boiled and served in a mole sauce seasoned with dried shrimp blended into the mix.