Search results
Results from the WOW.Com Content Network
The first written mention of Arroz a la valenciana is found in a manuscript from the 18th century: Avisos y instrucciones per lo principiant cuyiner by the Franciscan friar Josep Orri. [9] Shortly afterwards, in 1780 Friar Gerónimo de San Pelayo published a cookbook in Mexico City about Arroz a la valenciana.
Popular rum-based cocktails include the "Nica libre," a regional re-naming of the Cuba libre (itself a variation of rum and coke), and the "Macuá" (containing orange, guava, and lime juices). [12] The "Macúa" originated in 2006, when it won a Flor de Caña-sponsored competition to determine a marketable national cocktail representing ...
Paella valenciana is the traditional paella of the Valencia region, believed to be the original recipe, and consists of Valencian rice, olive oil, rabbit, chicken, saffron or a substitute, tomato, ferradura or flat green bean, lima beans (Phaseolus lunatus), salt and water. [6]
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.
Gallo pinto or gallopinto [4] is a traditional dish from Central America.Consisting of rice and beans as a base, gallo pinto has a long history and is important to Nicaraguan and Costa Rican identities and cultures, just as rice and beans variations are equally important in many Latin American cultures as well.
Arroz de feijão, served as a side dish; Puerto Rico: Arroz con habichuelas: white rice with stew beans. The beans are typically stewed with potatoes, squash, ham, tomato sauce, sofrito, sazon, olives, and capers arroz junto and arroz con gandules (where rice and peas are cooked in one pot).
Main page; Contents; Current events; Random article; About Wikipedia; Contact us; Donate; Pages for logged out editors learn more
Arroz valenciana or arroz a la valenciana is sometimes regarded as a separate dish. It originates from the Latin American adaptation of paella. But like other Filipino paelyas, it uses glutinous rice. It primarily uses chicken and chorizo de bilbao, but can also include pork or beef. [7]