Search results
Results from the WOW.Com Content Network
The Bío-Bío Valley is located in the province and region of the same name. One of Chile's southern wine regions, it has become known for its crisp, aromatic wines. [29] The region is located at a latitude of 36°S, similar to southern Spain and Monterrey in California.
Barros Luco: Grilled cheese and meat on white bread. Named after the Chilean President Ramón Barros Luco (President from 1910 to 1915). Churrasco Italiano (Italian): Named after the colours of the Italian flag (red tomatoes, white mayonnaise and green mashed avocados), it is a beef sandwich topped with tomato, avocado and mayonnaise.
Barros Luco – is a popular hot sandwich in Chile that includes beef and melted cheese in one of several types of bread. The sandwich is named after Chilean president Ramón Barros Luco, and was coined in the restaurant of the National Congress of Chile, where president Luco always asked for this sandwich.
Iyokan — citrus named after the historical province of Iyo; Kiyomi — citrus named after the Kiyomi-gata lagoon in Shizuoka City; Koshu grape — the city of Kōshū, Yamanashi; Mutsu apple — Mutsu Province, northern Honshu; Satsuma mandarin — the historical province of Satsuma; Yubari King — melon named after the city of Yūbari, Hokkaido
Cheese from Lika made from raw cows' milk. The cheese is named after the Croatian word for squeaky, because škripavac makes a distinctive sound when bitten into it. [33] Basa: Lika Basa is a fresh soft cheese from Lika. It is prepared from mixed sheep's and cow's milk. [34] [35] Krčki sir Island of Krk: Hard, full-fat cheese made from raw ...
Add the coriander, cumin, mustard seeds, thyme, garlic cloves and one-third of the tomatoes; puree. In a large enameled cast-iron casserole, heat the oil. Add half of the ground beef and brown ...
Pais is a red wine grape that has played a prominent role in the Chilean wine industry. Up until the turn of the 21st century, it was Chile's most planted variety until it was overtaken by Cabernet Sauvignon. Today it is most commonly used in the production of jug wine in the Bío-Bío, Maule and Itata River regions in the south.
The dish is popular along the coast of Chile, where the macha can be found in great numbers. It is prepared with the meat of the macha in one half of the shell, covered in Parmesan cheese, a little butter and seasoned with white wine or a drop of lemon, and then baked for a few minutes.