Search results
Results from the WOW.Com Content Network
Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because ...
Chivito is the diminutive of chivo, goat, and means kid (young goat).In neighboring Argentina, chivito, barbecued kid, is a popular asado dish; it is reported that the Uruguayan chivito arose in Punta del Este, Uruguay, at a restaurant called "El Mejillón Bar" in 1946, when a woman [8] [9] [10] from northern Argentina or Chile ordered a sandwich of chivito for a hurried meal, expecting kid. [1]
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize -based dishes arepas, empanadas, pupusas, tacos ...
This province, then dependent on the Viceroyalty of Peru, covers the regions of Paraguay, Argentina, Uruguay and parts of Bolivia, Brazil and Chile (between 1604 and 1617). Since 1617, the Paraguaria Province was broken up from the government of the Río de la Plata and the governorate of Paraguay, being part of the jurisdiction of the latter. [9]
Choripán (plural: choripanes) is a type of asado sandwich with grilled chorizo. It is popular in Argentina, Chile, Uruguay, Paraguay, Peru, 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. [ 1 ][ 2 ]
October 5, 2024 at 3:02 PM. Oct. 5—Family recipes that have stood the test of time is how La Posta de Mesilla has achieved 85 years of operation. In 1939, Katy Griggs opened the little chile ...
Caruso sauce or salsa Caruso is a warm sauce in Uruguayan cuisine made of cream, ham, cheese, beef extract, and mushrooms, and sometimes nuts or onions. A simpler version is a Béchamel sauce with spices, walnuts, and ham. [1] It is served with pasta, typically cappelletti. A different and unrelated Caruso sauce, also served with pasta, is a ...
Alfajor. An alfajor or alajú[1] (Spanish pronunciation: [alfaˈxoɾ], plural alfajores) is a traditional confection [2] typically made of flour, honey, and nuts. It is found in Argentina, Bolivia, Paraguay, the Philippines, Southern Brazil, Southern France, Spain, Uruguay, Peru, Ecuador, Colombia, Venezuela, El Salvador and Chile. [3]