Search results
Results from the WOW.Com Content Network
Tostones are salted and eaten much like potato chips/crisps or French fries/chips. In some regions, it is customary to dip them in mojo (a garlic sauce ) or ají . In Colombia they are sometimes served with hogao sauce [ 1 ] or topped with seasoned shredded beef . [ 2 ]
Rellenos de yuca – Cassave version of rellenos de papa. Sorullos – Sweet cornmeal base fitter similar to hushpuppy filled with cheese. Tostones – Double fried green plantains served with meals or as a snack with mojo sauce, hot sauce or fry sauce "mayo ketchup". Tostones de panapén – Same as plantain tostone but with unripe breadfruit.
They consist of mashed potatoes stuffed with seasoned ground meat [5] and various spices, and then deep-fried.The dish varies in preparation and presentation between countries.
Dátiles rellenos are stuffed dates in Spanish cuisine. They can be made with different fillings and are often served as a sweet dish to accompany tea or coffee . Dátiles rellenos de almendras is made by filling dates with marzipan that has been colored and flavored with a little liquor. [ 1 ]
[citation needed] Spanish ingredients such as pork, garlic, broth, and olive oil are commonly used together in Puerto Rican cuisine and are found in staple dishes such as arroz con gandules, alcapurria, pasteles, habichuelas, recaíto, and arroz junto, among others. Broth is often made with chicken and sofrito. Sofrito is made with Spanish and ...
The exact origin of the term pupusa is unknown. The Dictionary of Americanisms [], published by the Association of Academies of the Spanish Language, states that pupusa derives from the Nawat word puxahua meaning "fluffy" or "fluffy thing". [5]
The chile relleno (Spanish pronunciation: [ˈtʃile reˈʝeno], literally "stuffed chile") [1] is a dish in Mexican cuisine that originated in the city of Puebla.In 1858, it was described as a "green chile pepper stuffed with minced meat and coated with eggs".
Arroz a la valenciana (Spanish) or Arroz à valenciana is considered as a part of Philippine cuisine. It is considered as the Philippine version of paella. [43] The Philippine version uses glutinous rice; otherwise, the ingredients are the same. In the Philippines, arroz a la valenciana refers to chicken, and longganisa (chorizo) versions. [44]