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Arepa (Spanish pronunciation:) is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America. [1] [2] [3]
A gordita (Spanish pronunciation: [ɡoɾˈðita]; lit. ' chubby ') in Mexican cuisine is a dish made with masa and stuffed with cheese, meat, or other fillings. [1] It is similar to the Colombian and Venezuelan arepa.
Venezuelan Guasacaca Criollo Sauce with and without Avocado Recipe on Very Veganish; Venezuelan Guasacaca Sauce for Arepas on ArepasDelGringo; How to make Guasacaca in 3 minutes on YouTube; Pollo con Wasakaka recipe on Dominican Cooking; Wasakaka sauce recipe on Food & Wine; Patacon de Pernil recipe including Wasakaka sauce recipe
Arroz con pollo is an aromatic one-pot dinner recipe with homemade sofrito, saffron seasoning, and plenty of vegetables to flavor the chicken and rice.
In Venezuela, arepas are stuffed with all kinds of meats and vegetables. Chef Lis Hernandez show us how to make arepas with avocado chicken salad, or reina pepiada arepas. The post How to Make ...
Twist on Tradition. Ingredients. 1 ¼ cups water. 1 cup P.A.N. fine cornmeal. 2 tbsp olive oil. 1 tsp kosher salt and pepper. 4 oz Mexican chorizo, casing removed
The name comes from the Spanish empanar (to bread, i.e., to coat with bread), [1] [2] and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.
Venezuelan Spanish sometimes shortens words, such as para ("for") to pa'. In addition, /d/ between vowels is sometimes dropped : helado ("ice cream") becomes [eˈlao]. Originally from southern Spain and the Canary Islands, those traits are common to many other Spanish variations and in the Caribbean.