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Picada or Picada Colombiana is a Colombian cuisine dish [1] prepared with pieces of steak, chicken, arepa, potato, yuca , morcilla, chorizo, chicharron, carne de cerdo and plantain. The ingredients are usually fried. The word picada means chopped in Spanish. [2]
In Mexico and other countries in Central America, the phrase carne asada can also be used to describe a social event, the equivalent of a social barbecue, where family and close friends gather. [1] [2] Carne asada is especially popular in northern Mexico, where it is considered a staple food. It is the most common dish served at parties ...
Picanha. Picanha is a cut of beef first made popular in Brazil, and later adopted in Portugal.It consists of the final part of the biceps femoris muscle, at the bottom of the animal, and its fat cap. [1]
Cecina is similar to ham and is made by curing cow, horse or rabbit meat. The best known cecina is Cecina de León, which is made of the hind legs of a cow, salted, smoked and air-dried in the provinces of León and Palencia in northwestern Spain, and has PGI status.
An often repeated and unsubstantiated story among the Chicanos and Tejanos is that barbacoa de cabeza was invented in Texas, specifically in the South of the state, by Tejano vaqueros (cowboys) who were supposedly paid by their Anglo bosses by giving them the unwanted parts, the offal, of the slaughtered cattle, ignoring the fact that barbacoa de cabeza has a long history throughout Mexico and ...
In northern Mexican cuisine, particularly the states of Chihuahua, Sonora, and Nuevo León, carne seca is cooked in a dish called machacado (named machaca in other states), which includes tomatoes, onions, chile verde, and eggs. Sometimes, potatoes are included or used in lieu of eggs. [1]
Initially, the tips were made with strips of leftover beef cut, known as puntas de filete. Then, different types of meat have been used. Then, different types of meat have been used. [ 1 ] [ 2 ]
Matured carne-de-sol Farmer preparing carne-de-sol. Carne-de-sol ([ˈkaʁni dʒi ˈsɔw], Portuguese for "sun meat"), or jabá is a dish from Northeastern Brazil. It is made by cutting beef into "blankets" which are then lightly salted. The blankets are then placed outside in a dry and ventilated area to cure. [1]