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Bandeja paisa from Peñól de Guatapé in Antioquia, Colombia. Bandeja paisa, with variations known as bandeja de arriero, bandeja montañera, or bandeja antioqueña, is one of the most representative meals in Colombian cuisine, especially of the Antioquia department and the Paisa Region, as well as with the Colombian Coffee-Growers Axis (the departments of Caldas, Quindío and Risaralda ...
Bandeja paisa; Metadata. This file contains additional information, probably added from the digital camera or scanner used to create or digitize it.
Calentao', sometimes spelled calenta'o (Colombian Spanish creole folk slang for "heated," derived from the Standard Spanish word calentado) is a Colombian cuisine dish made from reheated leftovers including rice, egg, pasta, beans, potatoes and other foods such as arepa, chorizo, and ground beef.
Each Region of Colombia has their own indigenous culture that influenced the local culture, such as the Quechua in the Southwest, the Quimbaya in the Paisa Region, the Zenú and Tairona in the Caribbean, the Calima in Valle del Cauca, and the largest indigenous influence in Colombia, the Muisca in the Altiplano Cundiboyacense.
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Bandeja paisa: This is a more traditional dish and is generally composed by carne asada (grilled steak) or carne molida (finely ground grilled steak), chicharrón (fried pork rind), rice, red beans, a slice of avocado, sweet fried plantains, a fried egg, a small white corn arepa, and sometimes chorizo (sausage). Bandeja paisa is also a very ...
This food is especially common in the Paisa region of Colombia as breakfast or parva. [3] Pan de queso is one of the breads (along with pandebono and buñuelos) that is made with fermented cassava starch. Fermented starch allows biscuits to become light and voluminous. [4] A similar food is prepared in Brazil, known as pão de queijo. [2]
The following other wikis use this file: Usage on ar.wikipedia.org روبية هندية; ميسور (الهند) آنة هندية; ناشك; بنك الاحتياطي الهندي