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Una picada. Picada or Picada Colombiana is a Colombian cuisine dish [1] prepared with pieces of steak, chicken, arepa, potato, yuca , morcilla, chorizo, chicharron, carne de cerdo and plantain. The ingredients are usually fried. The word picada means chopped in Spanish. [2]
Often the preparation of a concoction begins with another essential sauce, like the sofregit, and ends with the final adding of the picada some minutes before the cooking termination. Picada is used to blend and thicken juices, to provide an excellent finishing touch to a multitude of recipes: meats, fish, rice, soups, legumes, vegetables.
العربية; Aragonés; Azərbaycanca; Башҡортса; Български; Català; Čeština; الدارجة; Ελληνικά; Español; Esperanto; Euskara
A picada (pronounced; from picar, "to nibble at") [1] is a typical dish of Argentine and Uruguayan cuisine usually served as a starter, although sometimes as a main course. Related to the Italian antipasto and the Spanish tapas brought by massive immigration, it consists of a serving of savory snack and finger foods .
Main menu. Main menu. move to sidebar hide. ... Template: Colombian culture. 2 languages. ... Download QR code; Print/export Download as PDF;
Bandeja paisa from Peñól de Guatapé in Antioquia, Colombia. Bandeja paisa, with variations known as bandeja de arriero, bandeja montañera, and 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 ...