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Tortillitas de camarones are shrimp fritters from the province of Cádiz in Andalusia, Spain. They are made with a batter of wheat flour, chickpea flour, water, onion (alternatively shallot or scallion), parsley, shrimp, salt and pepper. The batter is then fried on both sides in a pan with plenty of olive oil. Usually it is served with small ...
Chicha de piña is a Latin American spicy chicha made from pineapple crusts and cores, panela [1] or brown sugar, and spices such as cinnamon, clove, anise, and nutmeg. It is prepared simply by putting all the ingredients in a pot of water, boiling it, and then simmering it for an hour, before either chilling it to let the flavors further ...
Camaron rebosado is traditionally served with sweet and sour sauce (agre dulce). [ 9 ] [ 11 ] The sauce may be poured atop the cooked shrimp or served as a dipping sauce . [ 12 ] It can also be served with soy sauce and calamansi juice ( toyomansi ), garlic-infused mayonnaise, or tomato and banana ketchup .
Cajeta de piña y plátano or Pineapple and banana dessert is a sweet fruit paste found in Mexican cuisine. There is a recipe for it published in a 19th-century cookbook from Guadalajara . It is made with crushed pineapple and mashed bananas blended with sugar syrup and baked until a thick, dark brown paste is obtained.
Cereza (Spanish for "cherry") is a white Argentine wine grape variety. Like Gewürztraminer and Pinot gris , Cereza is a pink skinned variety. [ 1 ] [ 2 ] It is a crossing of Muscat of Alexandria and Listan negro .
Camarones is the plural Spanish form of camarón, meaning "shrimp", and may refer to several places: Camarones, Chubut, a town in Argentina; Camarones, Chile, a commune in Chile Caleta Camarones, a town in the commune; Camarones, Guaynabo, Puerto Rico, barrio of Puerto Rico; Camarones metro station, a metro station in Mexico City
It is caught for food from the wild. There has been experimental aquaculture of this species. [3] In Chile, the aquaculture production technology has been developed by the research staff of the Aquaculture Department of the Universidad Católica del Norte, trying to enhance cultivation at commercial level, obtaining a sustainable production in order to decrease the pressure on natural populations.
The beach and the wetlands of Caleta Camarones In 2010, a monumental sculpture celebrating the Chinchorro Culture was inaugurated in the town as part of the bicentennial of the Chilean Republic. The sculpture is four and a half meters tall and weighs eight tons; it is located in the vicinity of the archaeological sites 'Camarones 14 and 15'.