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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 ...
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.
Pechuga adobada. Adobada (Spanish for "marinated") is a preparation for many dishes that are common in Mexican cuisine.Adobada is generally pork marinated in a "red" chili sauce with vinegar and oregano, but it can refer to different types of meat and to marinades closer to al pastor. [1]
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.
Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Latin America.It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables.
Carne ranchera can be purchased from meat markets either prepared (preparada, i.e., already marinated) or not (no preparada), for marinating at home. [1]The meat is characteristically marinated in lime juice, salt, and Mexican seasonings, but may also be simply rubbed with salt or spice rubs such as lemon pepper, before grilled.
Chileajo. Chileajo de cerdo is a dish originating from Oaxaca, Mexico.It consists of pieces of pork boiled in water and cooked in a thick sauce made of toasted guajillo chili without seeds, toasted ancho chili without seeds, raw costeño amarillo chili without seeds, roasted and peeled garlic, cloves, oregano, cumin, red and green tomatoes, salt and pepper.
Al pastor (from Spanish, "herdsman style"), tacos al pastor, or tacos de trompo is a preparation of spit-grilled slices of pork originating in the Central Mexican region of Puebla and Mexico City, where they remain most prominent; today, though, it is a common menu item found in taquerías throughout Mexico.