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Spanish American gold coins were minted in one-half, one, two, four, and eight escudo denominations, with each escudo worth around two Spanish dollars or $2. The two-escudo (or $4 coin) was the "doubloon" or "pistole", and the large eight-escudo (or $16) was a "quadruple pistole".
Causa is best described as a sort of mini casserole, with the top and bottom consisting of yellow potato and the filling typically of any white meat. [3] In the ancient Peru, it was prepared with yellow potatoes, which have a soft texture, and kneaded with crushed chilli peppers, although it can also be made with any other variety of potato.
Obv. Indian head with band reading LIBERTAD, the rim inscribed EL ECUADOR EN COLOMBIA, and under the head QUITO. The minting of 2-escudo pieces began in 1834. Some have their value expressed as 2-E (2 escudos), others as 1-D (1 doblón). gold 875 fine dated 1836–1838 escudo, 18 mm, 3.383 g; doblón, 22 mm, 6.766 g
Pollo a la brasa, pollo asado, blackened chicken, or charcoal chicken is a variety of rotisserie chicken especially associated with the cuisine of Peru. [1] [2] It was developed in Peru in the 1950s by Swiss immigrants to Peru. [1]
He started Doblón following his dismissal from Cambio 16. [1] Soler was kidnapped on 2 March 1976. [3] [4] The reason for his kidnapping was his article on civil guards which was published in Doblón on 10 February 1976. [5] [6] Soler escaped unhurt, but left the magazine and also, Spain in September 1976. [3] [5] In 1975 Doblón sold nearly ...
The name balsam of Peru is a misnomer. [36] In the early period of the Spanish conquest of Central and South America, the balsam was collected in Central America and shipped to Callao (the port of Lima) in Peru, then shipped onward to Europe. [36] [37] [38] It acquired the name of "Peru" because it was shipped via there.
Pastel de choclo ("corn pie" or "corn cake") is a South American dish made from sweetcorn or choclo.It is similar to the pastel de elote found in Mexican cuisine and to the English corn pudding.
Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Latin America.It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables.