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The dish is made with rooster, Salvadoran chicha [3] and panela. It is somewhat similar to coq au vin, [4] but like much of Salvadoran cuisine is a blend of European influences and the Salvadoran ingredients and cooking traditions. [3] While it is consumed in most parts of El Salvador, it is most common in the western and central parts of the ...
Sopa de pollo is a chicken stew with tomatoes, green peppers, guisquil, carrots, potatoes, consommé, and other ingredients. Sopa de gallina india is a chicken broth with vegetables. Some people add lorocos and cream. Sopa de frijoles (bean soup) is a red bean soup. Sopa de chipilin (chipilin soup) is a chicken soup with chipilin leaves and ...
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Nicaraguan cuisine includes a mixture of Mesoamerican, Chibcha, Spanish, Caribbean, and African cuisine.Despite the blending and incorporation of pre-Columbian, Spanish and African influences, traditional cuisine differs from the western half of Nicaragua to the eastern half.
Originally, it was the name given to the inhabitants of the city Santa Cruz de Tenerife by inhabitants of neighbouring San Cristóbal de La Laguna in reference to the former eating the cheap fish chicharro. The term "chicharrero" may refer to people from Tenerife, but also to behaviour, dishes and drinks typical for people from Tenerife.
José Salvador Alvarenga (Spanish: [xoˈse salβaˈðoɾ alβaˈɾeŋɡa]; born c. 1975) is a Salvadoran fisherman and author who was found on January 30, 2014, aged 36 or 37, [nb 1] on the Marshall Islands after spending 14 months adrift in a fishing boat in the Pacific Ocean beginning on November 17, 2012.
Gallo pinto or gallopinto [4] is a traditional dish from Central America. Consisting of rice and beans as a base, gallo pinto has a long history and is important to Nicaraguan and Costa Rican identities and cultures, just as rice and beans variations are equally important in many Latin American cultures as well.