Search results
Results from the WOW.Com Content Network
Cuban cuisine is a distinctive fusion of Spanish, Indigenous, African and Caribbean cuisines. Cuban recipes share their basic spice palette (cumin, oregano, and bay leaves) and preparation techniques with Spanish and African cooking. The black Caribbean rice influence is in the use of local foods such as tropical fruits, root vegetables, fish, etc.
Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, beans, and yerba mate, to Mediterranean influences brought by the Spanish during the colonial period.
Name Image Region Type Description Chimichurri: Cold sauce sauce used for grilled meat, and marinate fish, and other white meats. It contains: parsley, garlic, salt, peppercorn, chili pepper flakes, oregano, green onion, olive oil, vinegar, lemon juice (fresh) and water.
In southern Mexico, the first portion of the small intestine of the cow (the first 3 to 4 metres [10 to 13 ft]) is known as tripa de leche ('tripe of milk'). This is washed thoroughly with tap water, braided and boiled in a pressure cooker for about one hour, because it is very hard. Later, it is fried with garlic and onions and served on fresh ...
Food is often accompanied by salads, which in asado gatherings are traditionally made by women on site or brought to the asado from their homes while the men focus on the meats. [7] Salad Olivier (ensalada rusa) is one of the most common salads served at asados. [8] In Paraguay chipa guasu, sopa paraguaya and boiled manioc as a side dish are ...
Another vibrant South American restaurant is opening its first U.S. location in Miami. The luxurious La Ferneteria Restaurant & Lounge, which originated in Buenos Aires, Argentina and also has a ...
It is found in Argentina, Cuba, Colombia, Puerto Rico, Central America, Mexican, and Paraguay cuisine. [1] Spices, herbs (such as ruta, oregano, and mint), onions, and chili peppers are added and then boiled for several hours in casing made of a pig's large intestines. It is served in a sauce, either chile rojo or chile verde.
In Argentina, mote is consumed primarily in the mountainous northwest region, and less frequently in Cuyo and Patagonia.It is a stew of thin consistency (this is one of the main differences with the soup called locro) made from white hominy, sometimes peeled, and boiled with jume ash.