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Picarones (or Picaron singular) are a Peruvian dessert [1] that originated in Lima during the viceroyalty. It is somewhat similar to buñuelos , a type of doughnut brought to the colonies by Spanish conquistadors.
The first written traces of the Inca Empire are the chronicles recorded by various European authors (later there were mestizo and indigenous chroniclers who also compiled the history of the Incas); these authors compiled "Inca history" based on accounts collected throughout the empire. The first chroniclers had to face various difficulties in ...
Anticuchos are of Pre-Columbian origin. In the 16th century European ingredients such as garlic were added and beef began to replace the traditional llama that was used at the time of the Inca Empire. [4] It was a popular dish among the inhabitants of the Inca Empire, and it is currently popular throughout most South American countries ...
Cascaron is a Filipino doughnut made of deep-fried ground glutinous rice, grated coconut, and sugar.They are commonly ball-shaped and are sold on skewers, but they can also be elongated, pancake-shaped, or doughnut-shaped. [1]
The malassada is believed to be derived from the filhós from mainland Portugal and Madeira, a product of the growing sugar industry during the sixteenth century. [5] It was exported throughout Macaronesia, where it was introduced to the Azores and Canary Islands, reaching as far as Brazil during the sixteenth and seventeenth centuries.
Beignets from Haute-Savoie. Variations of fried dough can be found across cuisines internationally; however, the origin of the term beignet is specifically French. They were brought to New Orleans in the 18th century by French colonists, [10] from "the old mother country", [12] also brought by Acadians, [13] and became a large part of home-style Creole cooking.
The Picunche (a Mapudungun word meaning "North People"), [1] also referred to as picones by the Spanish, were a Mapudungun-speaking people living to the north of the Mapuches or Araucanians (a name given to those Mapuche living between the Itata and Toltén rivers) and south of the Choapa River and the Diaguitas.
A Chilean cazuela. The cazuela is a typical dish of Chile.The most common types are made of chicken or beef, but there are also other types made from pork, lamb and turkey.. A notable characteristic of Chilean cazuela is that it is made by cooking all the ingredients separately and uniting them when serving on the plate.