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In Spain, doubloons were current for $4 (four duros, or 80 reales de vellón) up to the middle of the 19th century. Isabella II of Spain switched to an escudo -based coinage with decimal reales in 1859, and replaced the 6.77-gram doblón with a new heavier doblón worth $5 (five duros , or 100 reales ) and weighing 8.3771 grams (0.268 troy ounces).
Causa is best described as a sort of mini casserole, with the top and bottom consisting of yellow potato and the filling typically of any white meat. [3] In the ancient Peru, it was prepared with yellow potatoes, which have a soft texture, and kneaded with crushed chilli peppers, although it can also be made with any other variety of potato.
Adobo: Pork marinated with concho de chicha (corn beer sediment) and spices, cooked in a pot with onions, served with bread. Aguadito; Aguadito de mariscos: Rice stew with vegetables with shellfish and some shrimps. [4] [5] [6] Ají de gallina: A chicken stew made with cream, cheese, aji (hot pepper), and peanuts. [7]
Moby Dick Coin. Known in the numismatic world as a "Moby Dick Coin", the Ecuadorian 8 Escudos doubloon, minted in Quito, Ecuador, between 1838 and 1843, is the one ounce of gold "sixteen dollar piece" Captain Ahab nails to the mast of the Pequod, promising it to the first man who "raises" Moby-Dick.
One of the surviving gold coins, weighing 26.6 grams (0.86 ozt) and composed of 0.917 (22-carat) gold, was sold at a public auction for $625,000 in March 1981. [2] On January 12, 2005 Heritage Auction Galleries sold all three varieties of Brasher Doubloons as part of their Florida United Numismatists U.S. Coin Auction, Platinum Night Session.
The majority of Peruvians speak this dialect, as it is the standard dialect of Spanish in Peru. Between 1535 and 1739, Lima was the capital of the Spanish Empire in South America, from where Hispanic culture spread, and its speech became one the most prestigious in the region, [ 1 ] [ 2 ] [ 3 ] as it was the home of the University of San Marcos ...
Matambre relleno with Russian salad. In Uruguayan cuisine, there is a significant list of preparations and dishes that are included in this category, the most typical or autochthonous is the picada, probably descending from the Spanish tapas, and as for everyday food there are also matambre relleno and lengua a la vinagreta.
The Diccionario de la lengua española [a] (DLE; [b] English: Dictionary of the Spanish language) is the authoritative dictionary of the Spanish language. [1] It is produced, edited, and published by the Royal Spanish Academy , with the participation of the Association of Academies of the Spanish Language .