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The Bío-Bío Valley is located in the province and region of the same name. One of Chile's southern wine regions, it has become known for its crisp, aromatic wines. [29] The region is located at a latitude of 36°S, similar to southern Spain and Monterrey in California.
Barros Luco: Grilled cheese and meat on white bread. Named after the Chilean President Ramón Barros Luco (President from 1910 to 1915). Churrasco Italiano (Italian): Named after the colours of the Italian flag (red tomatoes, white mayonnaise and green mashed avocados), it is a beef sandwich topped with tomato, avocado and mayonnaise.
Barros Luco – is a popular hot sandwich in Chile that includes beef and melted cheese in one of several types of bread. The sandwich is named after Chilean president Ramón Barros Luco, and was coined in the restaurant of the National Congress of Chile, where president Luco always asked for this sandwich.
Iyokan — citrus named after the historical province of Iyo; Kiyomi — citrus named after the Kiyomi-gata lagoon in Shizuoka City; Koshu grape — the city of Kōshū, Yamanashi; Mutsu apple — Mutsu Province, northern Honshu; Satsuma mandarin — the historical province of Satsuma; Yubari King — melon named after the city of Yūbari, Hokkaido
The earliest recorded mention of Merlot (under the synonym of Merlau) was in the notes of a local Bordeaux official who in 1784 labeled wine made from the grape in the Libournais region as one of the area's best. In 1824, the word Merlot itself appeared in an article on Médoc wine which mentioned that the grape was named after the local black ...
Pais is a red wine grape that has played a prominent role in the Chilean wine industry. Up until the turn of the 21st century, it was Chile's most planted variety until it was overtaken by Cabernet Sauvignon. Today it is most commonly used in the production of jug wine in the Bío-Bío, Maule and Itata River regions in the south.
The dish is popular along the coast of Chile, where the macha can be found in great numbers. It is prepared with the meat of the macha in one half of the shell, covered in Parmesan cheese, a little butter and seasoned with white wine or a drop of lemon, and then baked for a few minutes.
Chile pepper, the spicy fruit of plants in the genus Capsicum; Chile con queso, a dip and/or sauce made of melted cheese with roasted, chopped green chiles; Chile powder; Chile relleno, a battered, fried, cheese-stuffed green chile pepper; Chile sauce; New Mexico chile, a cultivar group of Capsicum annuum