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30 recetas de platillos populares con harina de trigo: 1960 Compañía Exportadora e Importadora Mexicana, S. A. (CEIMSA) Mexico City 30 recetas de platillos populares con leche: 1960 CEIMSA Mexico City 30 recetas de platillos populares con pescado seco: 1960 CEIMSA Mexico City 30 recetas de platillos populares mexicanos: camaron seco y en ...
Arroz con pato a la Limeña: Like Arroz con pato a la Chiclayana but the salad contains mashed avocado, carrot, mayonnaise, and other ingredients. Arroz con pato a la Chiclayana: Tender duck meat cooked in black beer and cilantro. Asado de picuro: Roasted meat of tasty Amazonian rodent. Asado de venado: Roast deer meat with rice and green banana.
The term camaron rebosado comes from the Spanish phrase camarón rebozado ("battered shrimp"). Due to the practice of seseo in the Spanish spoken at the time of its introduction, the latter part of the phrase was pronounced as a homophone of rebosado ("bursting"), and was thus rendered into Tagalog as kamaron rebosado. [3]
Arroz a la cubana (Spanish pronunciation: [aˈroθ a la kuˈβana]) ("Cuban-style rice") or arroz cubano is a rice dish popular in Spain, the Philippines, and parts of Latin America.
Linat-an, also known as nilat-an, is a traditional pork stew from the Visayas and Mindanao islands of the Philippines.Linat-an characteristically uses pork ribs (or other bony cuts of pork) boiled and simmered until very tender, lemongrass (tanglad), string beans, and starchy ingredients for a thicker soup (usually taro).
It is caught for food from the wild. There has been experimental aquaculture of this species. [3] In Chile, the aquaculture production technology has been developed by the research staff of the Aquaculture Department of the Universidad Católica del Norte, trying to enhance cultivation at commercial level, obtaining a sustainable production in order to decrease the pressure on natural populations.
Sopa de fideo from California with corn and chicken, garnished with avocado and a lime wedge Sopa de fideo from Spain. Sopa de fideo (Spanish for "noodle soup"), also referred to as sopita de fideo, [1] is a stock-based noodle soup that is a part of the cuisines of Spain, Mexico, and Cavite, a province in the Philippines.
An alfajor or alajú [1] (Spanish pronunciation:, plural alfajores) is a traditional confection [2] typically made of flour, honey, and nuts. It is found in Argentina, Paraguay, Bolivia, the Philippines, Southern Brazil, Southern France, Spain, Uruguay, Peru, Ecuador, Colombia, Venezuela, El Salvador and Chile. [3]