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"Picadillo" was not always made with beef; "picadillo de ave" was a minced fowl with white sauce. Pasteles de pollos y pichones (chicken and squab pastry) was made as a savory pie with alternating layers of chicken and squab with a picadillo of minced veal, bacon , ham fried in lard with onion, mushrooms, apples, artichokes, tomatoes, and a ...
Manuel María Puga y Parga, aka "Picadillo" (1874 – September 30, 1918), was a culinary writer and gastronome who popularized and updated traditional Galician cooking methods. He is a legendary figure among Spanish chefs and gourmands.
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]
Tinga (Spanish: tinga de pollo) is a Mexican dish made with shredded chicken in a sauce made from tomatoes, chipotle chilis in adobo, and sliced onions. It is often served on a tostada and accompanied by a layer of refried beans. It can be topped with avocado slices, crumbled cheese, Mexican crema, and salsa.
The chickpea is an important Extremaduran staple. Traditionally Extremaduran children loved to eat green chick peas straight out of the pods. Among the pork or mutton-based dishes, some well-known ones are the callos con manos de cerdo (tripe with pig's feet), caldereta de cordero (mutton stew), cabrito en cuchifrito, frite de cordero (mutton fry) and the cabrito a la hortelana (kid and ...
Chile en nogada, maize, tamales, pozole, mezcal, pan de muerto, and cóctel de camarón Mole sauce, which has dozens of varieties across the Republic, is seen as a symbol of Mexicanidad [1] and is considered Mexico's national dish. [1] Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico.
Pico de gallo made with tomato, onion, and cilantro Limes sometimes accompany the sauce.. Pico de gallo (Spanish pronunciation: [ˈpiko ðe ˈɣaʝo], lit. ' rooster's beak '), also called salsa fresca ('fresh sauce'), salsa bandera ('flag sauce'), and salsa cruda ('raw sauce'), is a type of salsa commonly used in Mexican cuisine.
Suadero, in Mexican cuisine, is a thin cut of meat from the intermediate part of the cow or pig between the belly and the leg. [1] Suadero is noted for having a smooth texture rather than a muscle grain.