Search results
Results from the WOW.Com Content Network
A main element of Dominican cuisine. There are more than six variations in the Dominican Republic the most popular ones being pastelón de platano maduro (yellow plantain casserole) and pastelón de yuca (cassava casserole). Pastelón origins can be found in other Latin American Countries like Puerto Rico, Venezuela, Panama, and Cuba.
Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1] [2] as well as influences from the general cuisine of the Southern United States.
The extensive cuisine of Catalonia has rural origins and features foods from three climates: coastal, mountains, and the interiors. Some famous dishes include escudella , pa amb tomàquet , bean omelette [ clarification needed ] , coca de recapte [ es ] , samfaina , thyme soup , caragols a la llauna , and the bomba de Barceloneta . [ 62 ]
The restaurants include Ser, a "family-owned, award-winning neighborhood restaurant" in Ballston, Virginia, that serves "authentic comfort foods from Spain in a casual and friendly environment ...
Creole cuisine (French: cuisine créole; Portuguese: culinária crioula; Spanish: cocina criolla) is a cuisine style born in colonial times, from the fusion between African, European and pre-Columbian traditions. Creole is a term that refers to those of European origin who were born in the New World and have adapted to it (melting pot). [1]
The history of Hispanics and Latinos in the United States is wide-ranging, spanning more than four hundred years of American colonial and post-colonial history. Hispanics (whether criollo, mulatto, afro-mestizo or mestizo) became the first American citizens in the newly acquired Southwest territory after the Mexican–American War , and ...
The Libertadores (Spanish and Portuguese for "Liberators") were the principal leaders of the Spanish American wars of independence. They were predominantly criollos (Americas-born people of European ancestry, mostly Spanish or Portuguese), bourgeois and influenced by liberalism and in some cases with military training in the mother country .
It developed from Spanish and North American indigenous commodities with influences from Mexican cuisine. [35] Tex-Mex cuisine is characterized by its widespread use of melted cheese, meat (particularly beef), peppers, beans, and spices, in addition to corn or flour tortillas.