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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.
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.
Garbanzos con arroz: Chickpeas with rice cooked in a stew. Porotos con riendas (literally, “beans with reins”): A stew of beans and spaghetti. Porotos Granados con mazamorra: fresh beans and ground fresh corn. Porotos Granados con pilco: Pilco is a mix of corn, tomato, onion, garlic, cumin, basil, green chilli, paprika and pumpkin.
Arroz poblano (green rice) as a side dish. Arroz poblano or Mexican green rice a Mexican dish made with rice, in which its green color comes from a chile poblano liquid preparation. The green liquid is made by blending roasted chile poblano with onion, cilantro, garlic and some water. White rice is fried in oil, then the liquid is added, as ...