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Concha (Spanish, 'shell'), plural conchas, is a traditional Hispanic sweet bread roll with similar consistency to a brioche. [1] Conchas get their name from their round shape and their striped, seashell -like appearance.
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Conchas (shells) are known for their shell-like shape and sugar shell pattern on the top. This is the most common of a genre of bizcocho (egg dough) that is topped with a plethora of toppings elaborated out of sugar crust.
These include españolas, bolos, pan de agua, violines, estribos, cuernos, pan de mesa, virotes, juiles, pambazos and teleras. [9] The most variety comes in sweet breads because of the wide variety of flavorings and fillings. Vanilla and cinnamon are important ingredients in many of the sweet breads.
Corn is a staple food in Nicaragua. As in many other Latin American countries, corn is a staple. It is used in many widely consumed dishes such as nacatamal and indio viejo.Corn is not only used in food; it is also an ingredient for drinks such as pinolillo and chicha as well as in sweets and desserts.
' three-milk cake '; Spanish: pastel de tres leches, torta de tres leches or bizcocho de tres leches), dulce de tres leches, [1] [2] also known as pan tres leches (lit. ' three-milk bread ' ) or simply tres leches , is a sponge cake originating in North, Central and South America soaked in three kinds of milk : evaporated milk , condensed milk ...
Cebiche de Conchas Negras (ceviche with black shells) is a dish of Piura and Tumbes is also popular along the southern coast of Ecuador as the territory previously was under Ecuadorian jurisdiction. In this version of ceviche, the seafood used in the dish should be black clams accompanied by toasted corn.