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Fanesca is a soup traditionally prepared and eaten by households and communities in Ecuador during Holy Week. [1] This is a list of Ecuadorian dishes and foods. The cuisine of Ecuador is diverse, varying with altitude, agricultural conditions, and the ethnic and racial makeup of local communities. On the coast, a variety of seafood, grilled ...
The seco is a stew typical of Ecuadorian and Peruvian cuisine. It can be made with any type of meat. According to an Ecuadorian popular etymology, the name of seco comes from the Península de Santa Elena in Ecuador, where at the beginning of the 20th century a camp English did oil work in Ancón, when referring to the second course of food, in English "second", the Ecuadorians repeated ...
Chifa (from the Mandarin words 吃饭, meaning "to eat rice") is the Ecuadorian term for Ecuadorian-Chinese food (or for an Ecuadorian-Chinese fusion restaurant). Because many Chinese ingredients are hard to find in Ecuador, the Chinese modified their cuisine and incorporated many Ecuadorian elements (mainly Spanish, Indigenous, and African ...
Tamales, corn dough stuffed with meat, cheese and other delicious additions and wrapped in a banana leaf or a corn husk, make appearances at pretty much every special occasion in Mexico.
A PEOPLE writer tried COQODAQ and Cadillac's one-of-a-kind dining experience in New York City — from the backseat of the new Escalade IQ This Hot Spot Is Serving a Luxurious, Caviar-Topped Meal ...
Zimmern visits the Mediterranean island of Sardinia to learn about what the locals like to eat, from mountain goats, to sea urchins, to casu marzu (rotten cheese). 78 (22) July 12, 2011 Montreal: Zimmern is joined by Nadia Giosia on a comprehensive culinary tour of Montreal that includes both traditional and avant-garde cuisine.
Fanesca of Ecuador. The food in Ecuador is diverse, varying with altitude, associated agricultural conditions, and ethnic and racial communities. Ecuadorian cuisine is an amalgamation of Spanish, Andean, and Amazonian cuisines and to a lesser degree Italian, Lebanese, African, and Chinese.
Encebollado (Spanish: onionized, gerund of “encebollar” to onionize/to make in onions) is an onion-dressed fish stew from Ecuador, where it is regarded as a national dish. Although known throughout Ecuador, the dish is most popular in the country's coastal region. [1] [2] [3] It is served with boiled cassava and pickled red onion rings. A ...