Search results
Results from the WOW.Com Content Network
Morisqueta is a dish meal from Apatzingán Michoacan.The dish consists of cooked rice, combined with beans, and served with a sauce of tomato, onion and garlic.It may contain cubes of adobera, ranchero or fresh cheese, which melts.
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.
Adobo has also become a favorite of Filipino-based fusion cuisine, with avant-garde cooks coming up with variants such as "Japanese-style" pork adobo. [37] Pork adobo with rice is a combination of jasmine rice with pandan leaf and served with magno atchara. [38] Philippine adobo variants
Mole (Spanish:; from Nahuatl mōlli, Nahuatl:), meaning 'sauce', is a traditional sauce and marinade originally used in Mexican cuisine.In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito (yellow mole), mole chichilo, mole colorado or coloradito (reddish mole), mole manchamantel or manchamanteles (tablecloth stainer ...
Pre-colonial Philippine cuisine is composed of food practices of the indigenous people of the Philippines. Different groups of people within the islands had access to different crops and resources which resulted in differences in the way cooking was practiced.
Like the stew version, it is also usually eaten paired with white rice or is commonly used as stuffing, like for Filipino empanadas. [ 23 ] [ 19 ] [ 20 ] When served with white rice, sunny-side up eggs , and fried saba bananas , it becomes the Filipino version of the dish arroz a la cubana .
The original recipe uses poblano chiles, although there are also recipes that use other types of green chiles. It is recommended that the chiles are quite ripe and very dark, and should be roasted whole over direct heat or on a comal, a popular Mexican technique called "tatemado" [ 3 ] (from the Nahuatl, tlatemati) and turned over so that all ...
Filipino paelya is prepared similarly to its ancestors, the Valencian paella and the Latin American arroz a la valenciana, but consists of more indigenous ingredients. Instead of arroz bomba , paelya favors high-quality, local heirloom rice varieties, like Ifugao tinawon , which has similar characteristics to arroz bomba . [ 2 ]