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Cajun cuisine (French: cuisine cadienne [kɥi.zin ka.dʒɛn], Spanish: cocina cadiense) is a subset of Louisiana cooking developed by the Cajuns, itself a Louisianan development incorporating elements of Native American, West African, French, and Spanish cuisine.
Huachinango a la Veracruzana (Snapper Veracruz style) The cuisine of Veracruz is the regional cooking of Veracruz, a Mexican state along the Gulf of Mexico.Its cooking is characterized by three main influences—indigenous, Spanish, and Afro-Cuban—per its history, which included the arrival of the Spanish and of enslaved people from Africa and the Caribbean.
Eating olives as a snack is common. Meat dishes include flamenquín, pringá, oxtail stew, and menudo gitano (also called Andalusian tripe). Hot soups include sopa de gato (made with bread), caldillo de perro (fish soup with orange juice) and migas canas. Fish dishes include pescaíto frito, soldaditos de Pavía, and parpandúa.
Chipotles en adobo —smoked, ripe jalapeño peppers in adobo Peruvian adobo chicken made from dried aji panca (yellow lantern chili, Capsicum chinense). Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor.
Many of these dishes would be served with a sauce while in the Dominican Republic they are served alone. Much of these spices and flavoring have been replaced with Dominican oregano, bell peppers, and chicken bouillon. Pilaf – Rice with raisins and almonds. It is usually eaten around Christmas. Arabic rice – Rice cooked with toasted pasta.
a dish consisting of cooked lean meat and season vegetables. Chicharrón (Beef Scratchings) Andalusia: pork dish a dish made of fried pork rinds. It is sometimes made from chicken, mutton, or beef. Chireta, gireta or girella: Aragonese and Catalan Pyrenees: pudding a type of haggis with rice made in some Pyrenean regions. Cuchifritos or cochifritos
Sancocho is a traditional food in Colombia made with many kinds of meat (most commonly chicken, hen, pork ribs, beef ribs, fish, and ox tail) with large pieces of plantain, potato, cassava and/or other vegetables such as tomato, scallion, cilantro, and mazorca (corn on the cob), depending on the region.
Mexican rice is prepared by rinsing and briefly soaking medium grained white rice and then toasting the rice in a heavy saucepan with fat, such as lard or cooking oil.After the grains of rice start to turn golden and translucent, tomato, onion, and garlic are all blended in either chicken broth, vegetable stock or a solution of water and chicken soup flavoring to make a sauce which is added to ...