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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.
Empanada de kaliskis (lit. ' fish scale empanada '), a traditional empanada from Bulacan, Philippines, with a croissant-like flaky layered crust. In Bulacan, empanada de kaliskis (lit. ' fish scale empanada '), uniquely has a flaky multilayered crust resembling scales, hence the name. In Cebu, empanada Danao is a characteristically sweet-savory ...
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]
Pollo al disco (literally, "chicken in the disc") is a hearty Argentine dish consisting of chicken and various vegetables cooked as a stew in an uncovered deep pan over an open fire. "Disco" refers to the pan used to cook the chicken, which is usually around 24 inches in diameter and at least 6 inches deep.
Dulce de leche, a popular national spread used to fill cakes and pancakes, eaten over toast, and as an ice-cream flavour Boxed empanadas. Most regions of Argentina are known for their beef-oriented diet. Grilled meat from the asado (barbecue) is a staple, with steak and beef ribs especially common.
The milanesa sandwich ("Sándwich de milanesa" in Argentina and "Milanesa al pan" in Uruguay) is a type of sandwich eaten in the Río de la Plata region in South America. The bread is usually a white baton or short baguette type, cut in half and filled with a large (beef) schnitzel , " milanesa " being the name schnitzels have in the region ...
In 1931, renown Afro-Argentine chef Antonio Gonzaga published Argentina's first cookbook, El cocinero práctico argentino ("The Practical Argentine Cookbook"), credited as the first cookbook in Argentina. The book detailed traditional Argentine cuisine with painstaking effort, chronicling over 300 recipes.
Milanesa is a popular dish in Argentina as in Uruguay and has been described as "one of the quintessential Río de la Plata dishes". [7] They are the legacy of Italian immigrants, who introduced cotoletta alla milanese in the late 19th century and early 20th century. [8]