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Panamanian cuisine is a mix of Spanish, Indigenous, and African techniques, dishes, and ingredients, reflecting its diverse population.Since Panama is a land bridge between two continents, it has a large variety of tropical fruits, vegetables and herbs that are used in native cooking.
Sancocho (from the Spanish verb sancochar, "to parboil") is a traditional stew in several Caribbean and Latin American cuisines.Latin variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Mexico, Panama, Puerto Rico, Trinidad and Tobago, and Venezuela.
A national dish is a culinary dish that is strongly associated with a particular country. [1] A dish can be considered a national dish for a variety of reasons: It is a staple food , made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer , served along the west coast of France .
Practically the national dish of Guatemala, pepián is a meat and vegetable stew that's a blend of Mayan and Spanish cuisines. It usually contains chicken, though beef and pork can be used, along ...
Vietnam: Pho. Though it was probably only created in its current form around 1900, pho is considered Vietnam's national dish. It's often sold as a street food, especially for breakfast and dinner.
Panamanian Cuisine is a mix of African, Spanish, and Native American techniques, dishes, and ingredients, reflecting its diverse population. Since Panama is a land bridge between two continents, it has a large variety of tropical fruits, vegetables and herbs that are used in native cooking.
Different versions of ceviche are part of the culinary culture of various Spanish-American countries along the Pacific Ocean [4] where each one is native: Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Nicaragua, Panama and Peru. In Peru it is also considered a flagship dish and cultural heritage. [5]
Many of Nicaragua's dishes include fruits and vegetables such as avocado, tomato, tomatillo, potato, jocote, grosella, mimbro, mango, papaya, tamarind, pipián, banana, yuca, and herbs such as cilantro, oregano and achiote. [8] [15] Gallo pinto is Nicaragua's national dish, consisting of red beans and rice.