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Picante de mariscos: A stew made with mashed potatoes and aji Colorado (hot pepper), pieces of shellfish (limpets, surf clams) and sea weed (cochayuyo). Picante de Pallares: Spicy butter beans with milk, eggs and fresh cheese. Picante de papa con cuy frito: Cooked Guinea pig stew in a peanut and aji panca (hot pepper) sauce accompanied with ...
Rajas con crema is the name given to a Mexican dish consisting of sliced poblano pepper with cream (the name literally means "slices" in Spanish). [1] It is very popular in Mexico , particularly in the central and southern parts of the country.
30 recetas de platillos populares con harina de trigo: 1960 Compañía Exportadora e Importadora Mexicana, S. A. (CEIMSA) Mexico City 30 recetas de platillos populares con leche: 1960 CEIMSA Mexico City 30 recetas de platillos populares con pescado seco: 1960 CEIMSA Mexico City 30 recetas de platillos populares mexicanos: camaron seco y en ...
Conchas de camarones: Prawns, leeks, and cheese, milk and other ingredients form a mix that is served in oyster shells. Erizos con salsa verde: Sea urchin is very abundant in the Chilean seas, but its extraction is limited by the government to only certain times of the year. It is often eaten raw with a little lemon, coriander or parsley, and ...
Encarnación Pinedo published El cocinero español (The Spanish Cook) in 1898 in California and included recipes for chilaquiles tapatíos a la mexicana, chilaquiles a la mexicana, and chilaquiles con camarones secos (chilaquiles with dry shrimp). [5]
Spaghetti all'assassina is similar in preparation to pasta risottata (Italian: [ˈpasta rizotˈtaːta]), pasta prepared in the style of risotto, that is, cooked directly in broth. The broth used for spaghetti all'assassina typically consists of a 1:1 to 2:1 ratio of water and tomato sauce; less water is required if the tomato sauce is obtained ...
Morisqueta is a dish meal from Apatzingán Michoacan.The dish consists of cooked rice, combined with beans, and served with a sauce of tomato, onion and garlic.It may contain cubes of adobera, ranchero or fresh cheese, which melts.
Chicken al ajillo. Al ajillo is a typical condiment in the cuisines of the Spanish-speaking world.The likely origin, through colonization, is the Spanish dish gambas al ajillo, prawns cooked in a garlic and hot paprika oil.