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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.
Pollo al disco (literally, "chicken in the disc") is a hearty Argentine dish consisting of chicken and various vegetables cooked as a stew in an uncovered deep pan over an open fire. "Disco" refers to the pan used to cook the chicken, which is usually around 24 inches in diameter and at least 6 inches deep.
Chimichurri (Spanish: [tʃimiˈtʃuri]) is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat.Found originally in Argentina and used in Argentinian, Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America.
Dulce de leche, a popular national spread used to fill cakes and pancakes, eaten over toast, and as an ice-cream flavour Boxed empanadas. Most regions of Argentina are known for their beef-oriented diet. Grilled meat from the asado (barbecue) is a staple, with steak and beef ribs especially common.
Again, in Argentina, Uruguay, and Paraguay, some alternatives are the asado al disco and asado al horno de barro, especially in the countryside. The recipe does not change, only the way of cooking. In the asado al disco (the worn-out disc of a plough) is used. Being metallic and concave, three or four metallic legs are welded and with hot coal ...
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.
Empanada de kaliskis (lit. ' fish scale empanada '), a traditional empanada from Bulacan, Philippines, with a croissant-like flaky layered crust. In Bulacan, empanada de kaliskis (lit. ' fish scale empanada '), uniquely has a flaky multilayered crust resembling scales, hence the name. In Cebu, empanada Danao is a characteristically sweet-savory ...
Milanesa is a popular dish in Argentina as in Uruguay and has been described as "one of the quintessential Río de la Plata dishes". [7] They are the legacy of Italian immigrants , who introduced cotoletta alla milanese in the late 19th century and early 20th century. [ 8 ]