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Tostones are salted and eaten much like potato chips/crisps or French fries/chips. In some regions, it is customary to dip them in mojo (a garlic sauce) or ají. In Colombia they are sometimes served with hogao sauce [1] or topped with seasoned shredded beef. [2] In Costa Rica, they are often eaten with a paste-like dip made from black beans.
Funche criollo is made from green or yellow plantains boiled with taro or yams, mashed and eaten with sesame broth soup or a sauce made from garlic, lard, tomato sauce, onions, and ají dulce . The similar funche criollo does not include pork, however, one of the a key ingredients in traditional mofongo. [citation needed]
Picadillo is made with ground beef, potatoes, olives, and string beans in a big pot, but the recipe varies depending on the cook. Many recipes include raisins, a common addition to ground beef ...
In Argentina and Uruguay, a similar condiment known as salsa golf (golf sauce) is a popular dressing for fries, burgers, steak sandwiches, and seafood salads. According to tradition, the sauce was invented by Luis Federico Leloir, a Nobel laureate and restaurant patron, at a golf club in Mar del Plata, Argentina, during the mid-1920s.
A typical Cuban sandwich. A Cuban sandwich (sometimes called a mixto, especially in Cuba [6] [7]) is a popular lunch item that grew out of the once-open flow of cigar workers between Cuba and Florida (specifically Key West and the Ybor City neighborhood of Tampa) in the late 19th century and has since spread to other Cuban American communities.
Cuban dish of ropa vieja (shredded flank steak in a tomato sauce base), black beans, yellow rice, plantains and fried yuca with beer Ropa vieja (Spanish pronunciation: [ˈro.pa ˈβje.xa]; "old clothes") is a dish with regional variations in Latin America, the Philippines, and Spain.
It features rotisserie-style chicken smothered in hot sauce, along with lettuce, tomatoes, pickles, crispy onions, habanero jack cheese, and peppercorn ranch. Subway Canada
The black Caribbean rice influence is in the use of local foods such as tropical fruits, root vegetables, fish, etc. A small but noteworthy Chinese influence is the daily use of steamed white rice as the main carbohydrate in a traditional Cuban meal. Rice is essential to a Cuban meal. It is usually eaten during lunch and dinner almost every day ...