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Spanish American gold coins were minted in one-half, one, two, four, and eight escudo denominations, with each escudo worth around two Spanish dollars or $2. The two-escudo (or $4 coin) was the "doubloon" or "pistole", and the large eight-escudo (or $16) was a "quadruple pistole".
Doblón was launched in September 1974. [3] José Antonio Martínez Soler was the founder of the magazine who had worked as the editor-in-chief of Cambio 16. [1] He started Doblón following his dismissal from Cambio 16.
Manu Leguineche receiving the Order of Constitutional Merit (2007) Manuel Leguineche Bollar, better known as Manu Leguineche, (28 September 1941 – 22 January 2014) was a Spanish correspondent, journalist and writer.
The Spanish language first arrived in Peru in 1532. During colonial and early republican times, the Spanish spoken colloquially on the coast and in the cities of the highland possessed strong local features, but as a result of dialect leveling in favor of the standard language, the language of urban Peruvians today is more or less uniform in pronunciation throughout most of the country. [5]
A tres leches cake (lit. ' three-milk cake '; Spanish: pastel de tres leches, torta de tres leches or bizcocho de tres leches), dulce de tres leches, [1] also known as pan tres leches (lit.
(Reuters) - Robert F. Kennedy Jr., who heads the Department of Health and Human Services, has said U.S. President Donald Trump will call for an end to adding fluoride to public water supplies ...
After Banco Nacional collapsed, the Londres y Río de la Plata's note issue accounted for over half of Uruguay's sound paper money. It was unthinkable to have the paper currency of an independent nation in the hands of a foreign bank, and in 1896 the government established a new national bank, Banco de la República, with a monopoly of issue.
A 1903 Peruvian cookbook (Nuevo Manual de Cocina a la Criolla) included a short description of lomo saltado, an indication of the assimilation of Chinese cooking technique in Peruvian cuisine. The culinary term saltado is unique to Peru, and did not exist in other Latin countries of that era, nor was it used in any Spanish cuisine terminology ...