Search results
Results From The WOW.Com Content Network
Arroz con menestra (rice with a kidney bean stew—usually served with carne frita (thinly-sliced fried beef) and fried maduros (ripe plantains) Arroz con pollo; Ceviche; Chifle; Chugchucaras – a local delicacy of Latacunga, Ecuador, and the surrounding area prepared with deep fried pork and several other ingredients; Churrasco; Churro
Arroz con leche (rice pudding): Another dessert originally from Spain that can be found in various varieties throughout Latin America. Arroz con leche is one of the more common desserts found in homes and restaurants of modern-day Ecuador. It consists primarily of cooked rice, cinnamon/nutmeg, raisins, and milk.
Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Latin America. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables.
Guayaquil plays an important role in Ecuador's economy as the commercial heart of the country, and is also a vibrant, sprawling city, urban, cultural and touristic. In recent years, the city has become a business and convention destination. Half a dozen skyscrapers give it the profile of a major city that continues to expand to the north and west.
Arroz con menestra y carne asada (rice with beans and grilled beef) is one of the traditional dishes of Guayaquil, as is fried plantain which is often served with it. This region is a leading producer of bananas, cacao beans (to make chocolate), shrimp, tilapia, mangos and passion fruit, among other products.
Scorched rice is known as cucayo, pegao, cocolón (Ecuador), concolón, raspa, raspado, graten (Haiti), bunbun (Jamaica) and concón (Dominican Republic) in the Caribbean. In Colombian cuisine, scorched rice is called cucayo, pega or pego. It is often consumed with vegetable toppings as a cracker, or served in soups.
Moros y Cristianos are different from simple arroz con frijoles in that the beans and rice are cooked in the same pot instead of separately. [1] Congrí is another term for the dish, but is used more commonly to refer to the similar dish with red beans that is traditionally eaten on the eastern part of the island.
Although in Filipino arroz a la cubana, the meat component can be made with just simple ground meat and peas in tomato sauce, not necessarily cooked picadillo-style. It differs from the Spanish version of arroz a la cubana which does not include ground beef at all. [3] [24] [25] [26]