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Twist on Tradition. Ingredients. 1 ¼ cups water. 1 cup P.A.N. fine cornmeal. 2 tbsp olive oil. 1 tsp kosher salt and pepper. 4 oz Mexican chorizo, casing removed
Arepa (Spanish pronunciation:) is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America.
In Venezuela, arepas are stuffed with all kinds of meats and vegetables. Chef Lis Hernandez show us how to make arepas with avocado chicken salad, or reina pepiada arepas. The post How to Make ...
Served as snacks by street vendors; can also be eaten as a full meal. The dough is made with corn flour, similar to arepas, and the fillings are typically cheese, stewed black beans, shredded beefs, among others Pastelitos: Same as empanada but made from wheat. Common in the Venezuelan Andes region.
A popular street food in mountain regions is hornado, consisting of potatoes served with roasted pig. Fanesca , a fish soup including several types of bean, is often eaten during Lent and Easter . During the week before the commemoration of the deceased or All Souls' Day , the fruit beverage colada morada is typical, accompanied by t'anta wawa ...
The fillings of khinkali vary with the area. The original recipe consists of only minced meat (lamb or beef and pork mixed), onions, chili pepper, salt and cumin. Modern recipes use herbs like parsley and coriander. In Muslim-majority areas the use of beef and lamb is more prevalent. Mushrooms, potatoes, or cheese may be used in place of meat.
Such is the case with the sancocho soup in Valledupar and Arepas, a corn-based bread-like patty. Local species of animals, like the guartinaja , are part of the Wayuu culture. On the Islands of San Andres, Providencia, and Santa Catalina, the main dish is rondon , a seafood dish made of coconut milk , fish, conch, cassava root (yuca), sweet ...
Dulce de leche, known in Chile as manjar Mote con huesillo. Chilean cuisine [1] stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France.