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Tortillitas de camarones are shrimp fritters from the province of Cádiz in Andalusia, Spain. They are made with a batter of wheat flour, chickpea flour, water, onion (alternatively shallot or scallion), parsley, shrimp, salt and pepper. The batter is then fried on both sides in a pan with plenty of olive oil. Usually it is served with small ...
Machas a la parmesana. This classic of Chilean cuisine was created more than 50 years ago in Viña del Mar by the Italian immigrants Edoardo Melotti Ferrari and Adelfo Garuti at the Italian restaurant San Marco.
The term camaron rebosado comes from the Spanish phrase camarón rebozado ("battered shrimp"). Due to the practice of seseo in the Spanish spoken at the time of its introduction, the latter part of the phrase was pronounced as a homophone of rebosado ("bursting"), and was thus rendered into Tagalog as kamaron rebosado. [3]
The beach and the wetlands of Caleta Camarones In 2010, a monumental sculpture celebrating the Chinchorro Culture was inaugurated in the town as part of the bicentennial of the Chilean Republic. The sculpture is four and a half meters tall and weighs eight tons; it is located in the vicinity of the archaeological sites 'Camarones 14 and 15'.
Camarones is a city and commune in the Arica y Parinacota Region in Chile. It forms part of the administrative Arica Province and has a population of 1,220. Its municipality seat is in the town of Cuyo, located next to the Chile Highway 5. Cuyo is the administrative center of the commune and a place of rest for travellers.
Camarones has a cold semi-arid climate (Köppen BSk). Winters are cool with a July mean of 6.8 °C (44.2 °F). Frosts are common during the winter months, averaging 4–7 days from June to August. [1] Overcast days are common, averaging 8–10 days and sunshine is low, averaging only 28-40% of possible sunshine. [1]