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This is a saltwater clam, a bivalve that is native to Chile. It was harvested by ancient fishermen of these two countries. It was harvested by ancient fishermen of these two countries. This bivalve is known scientifically as Mesodesma donacium and in English is called either the pink clam, [ 1 ] or the surf clam. [ 2 ]
TECHO, also known as Un Techo para mi País (UTPMP) (Spanish for "A Roof For My Country"), is a nonprofit organization that mobilizes youth volunteers to fight extreme poverty in Latin America, by constructing transitional housing and implementing social inclusion programs.
Preparing queso. This recipe include fresh chopped onion, tomatilla, tomatoes, and chili peppers as well as variety of seasoning. Chile con queso is a smooth, creamy sauce, used for dipping, that is made from a blend of melted cheeses (often American cheese, Velveeta or another processed cheese, Monterey Jack or cream cheese), cream, and chili peppers.
A standard mediagua, such as those installed by the housing foundation Un Techo para Chile ("A Roof for Chile") is of 6.1 metres (20 ft) long by 3 metres (9.8 ft) wide, which is designed to house a family of 4. There is also a model of half the area of the former, for single people and couples.
In Mexico, queso Chihuahua is commonly recognized as a soft white cheese available in braids, balls or rounds and originates in the Mexican state of Chihuahua. In Chihuahua and neighboring states, it is called queso menonita , after the Mennonite communities of Northern Mexico that first produced it, while elsewhere it is called queso Chihuahua .
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".
In Chile and Bolivia, quesillo refers to a type of small fresh cheese. It is a popular farm cheese of the Cochabamba valley, usually made from raw cow milk, pepsin and acid coagulation, a maize size curd, and a dry-salted, hand-formed, palm-size mold. After resting for two or three hours it has a crumbly consistency and is ready to eat.
Panquehue (Spanish pronunciation:) is a semi-soft Chilean cheese produced in the Andean Aconcagua region. It is one of the most popular cheeses in Chile, it is similar in taste to Tilsit and often has chives or red pepper flakes mixed in. [1] [2] In 2005, it became the first Chilean cheese imported into the United States as part of the free trade agreement.