Search results
Results from the WOW.Com Content Network
[10] [11] On the other side, it may also be possible that causa limeña was a patriotic dish during the Peruvian-Chilean Pacific war. At the time, women would help the soldiers by offering them this cold dish. [12] While this dish is called causa in Lima, in the northern city of Trujillo the name is used to designate any spicy dish. [7]
Ceviche, cebiche, sebiche, or seviche [a] (Spanish pronunciation: [seˈβitʃe]) is a cold dish consisting of fish or shellfish marinated in citrus and seasonings.Different versions of ceviche are part of the culinary cultures of various Latin American countries along the Pacific Ocean [4] where each one is native, including Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala ...
Most Peruvian cevicherías serve a small glass of marinade (as an appetizer) along with the fish, which is called leche de tigre or leche de pantera, "tiger's milk" or "panther's milk," respectively. It is a milky white, finely blended, and strained mix of lime juice, raw fish, red onion, garlic, cilantro stems, celery, and ginger. [ 8 ]
Arroz con leche is one of the more common desserts found in homes and restaurants of modern-day Peru. It consists primarily of cooked rice, cinnamon/nutmeg, raisins, and milk. Rice pudding never has lemon rind as is traditional in the Spanish version. Arroz con leche is usually eaten with Peruvian Mazamorra (jelly-like clove-flavored dessert). [17]
In the 20th century in Tabasco, Mexico, a dessert named torta de leche consisted of "sweetened scalded milk, baked, and served floating in its milk sauce." [ 5 ] [ 6 ] [ 7 ] Recipes for soaked-cake desserts were seen in some Latin American countries as early as the 19th century, in countries like El Salvador , likely a result of the large cross ...
Doblón was launched in September 1974. [3] José Antonio Martínez Soler was the founder of the magazine who had worked as the editor-in-chief of Cambio 16. [1] He started Doblón following his dismissal from Cambio 16.
Choripán (plural: choripanes) is a type of asado sandwich with grilled chorizo.It is popular in Argentina, Chile, Uruguay, Paraguay, Peru, Ecuador, Bolivia and Venezuela.The name comes from the combination of the names of its ingredients: a grilled chorizo sausage and a crusty bread (Spanish: pan) such as a pan batido, baguette, or francés.
A 1903 Peruvian cookbook (Nuevo Manual de Cocina a la Criolla) included a short description of lomo saltado, an indication of the assimilation of Chinese cooking technique in Peruvian cuisine. The culinary term saltado is unique to Peru, and did not exist in other Latin countries of that era, nor was it used in any Spanish cuisine terminology.