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Accompanied with rice and pico de gallo, a fresh salsa, this snack is often served with tortilla chips. Chifrijo Olla de carne , or "pot of beef", is a stew that comes from the Spanish influences in post-colonial era Costa Rica and contains beef, cassava (a starchy tuber used in Tico cooking), potatoes, maize, green plantains, squash or chayote ...
Sancocho is a traditional food in Colombia made with many kinds of meat (most commonly chicken, hen, pork ribs, beef ribs, fish, and ox tail) with large pieces of plantain, potato, cassava and/or other vegetables such as tomato, scallion, cilantro, and mazorca (corn on the cob), depending on the region.
A pastry or a brioche made with butter (instead of lard) and topped with grated cheese (usually queso de bola, the local name for aged Edam) and sugar. Mango float: Cake An icebox cake variant of crema de fruta made with graham crackers, whipped cream, and fresh mangoes Pan de coco: Bread A rich sweet bread with a sweet coconut filling ...
Carne norte guisado, also known as corned beef guisado, is a Filipino dish made from shredded canned corned beef (carne norte) sautéed with onion. It's a very simple dish and is popularly eaten for breakfast with white rice or pandesal. Finely diced potatoes, carrots, scallions, tomatoes, cabbage, bell pepper, and garlic may also be added.
The company was founded by Corazon Dayro Ong along with her husband Jose Ong on June 25, 1975 [1] as small business in her residence in Valenzuela.The business was initially known as CDO Food Products with "CDO" derived from the initials of the founder.
Escudella i carn d'olla, or shorter escudella (Eastern Calatan: [əskuˈðeʎə]; lit. ' bowl ' ), is a traditional Catalan and Valencian soup made with meat and vegetables . [ 1 ] Francesc Eiximenis wrote in the 14th century that it was eaten every day by Catalan people.
There are four main traditional cooking methods using vinegar in the Philippines: kiniláw (raw seafood in vinegar and spices), paksíw (a broth of meat with vinegar and spices), sangkutsá (pre-cooked braising of meat in vinegar and spices), and finally adobo (a stew of vinegar, garlic, salt/soy sauce, and other spices).
Carne frita is Spanish for "fried meat." It can also refer to: Bistek, also known as carne frita in the Western Visayas islands, a Filipino dish of beef sirloin or tenderloin braised in onions, soy sauce, garlic, sugar, and citrus juices; Milanesa, also known as carne frita in the Philippines, beef sirloin pounded into thin strips, breaded, and ...