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The likely origin, through colonization, is the Spanish dish gambas al ajillo, prawns cooked in a garlic and hot paprika oil. In Mexico, it combines guajillo chili peppers and ajo ( garlic ). [ 1 ] In other Latin American countries the dish is similar, but using other chilies, for example the aji panca or aji mirasol in Peruvian cooking, dried ...
Alambre (Spanish: ⓘ) is a Mexican dish consisting of a choice of meat—popular choices include grilled beef, al pastor, chicken, and shrimp—topped with chopped bacon, bell peppers, onions, cheese, salsa, and in some variations, avocado. [1] [2] Similar to fajitas, it is usually served with freshly made corn or flour tortillas. [1]
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Nicaraguan cuisine includes a mixture of Mesoamerican, Chibcha, Spanish, Caribbean, and African cuisine.Despite the blending and incorporation of pre-Columbian, Spanish and African influences, traditional cuisine differs from the western half of Nicaragua to the eastern half.
Known as "sincronizadas", the Spanish word for synchronized, are two corn tortillas with a meat and cheese filling then toasted on each side until the cheese melts. "Gringas", as the slang word for people with lighter skin tones, are similar to quesadillas or sincronizadas but made with flour tortilla, hence the name.
The taquito or little taco was referred to in the 1917 Preliminary Glossary of New Mexico Spanish, with the word noted as a "Mexicanism" used in New Mexico. [8] The modern definition of a taquito as a rolled-tortilla dish was given in 1929 in a book of stories of Mexican people in the United States aimed at a youth audience, where the dish was noted as a particularly popular offering of ...
Pollo motuleño is a dish that originated in the town of Motul, Yucatán. For this dish, chicken is cooked with orange juice , achiote and plantains . [ 1 ]