Search results
Results from the WOW.Com Content Network
Lengua estofado (lit. "tongue stew" in Spanish ), sometimes known as lengua estofada or simply lengua, is a Filipino dish consisting of braised beef tongue in a sweet sauce with saba bananas, potatoes, or mushrooms. It originates from the similar Spanish and Latin American dish estofado de lengua but differs significantly in the ingredients.
Chateaubriand (sometimes called chateaubriand steak) is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. [1] While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin ...
dry white wine (1/4 liter) a strong veal broth (1/4 liter) carrots, onions, tomatoes and a few green olives without stones. butter (to roast the sliced liver and kidneys before adding them to the mix) some flour to thicken the sauce. lemon juice at the end, before serving. salt, pepper, spices. Frank X. Tolbert 's 1962 history of chili con ...
Menudo, also known as Mondongo, [1] pancita ([little] gut or [little] stomach) or mole de panza ("stomach sauce"), is a traditional Mexican soup, made with cow's stomach (tripe) in broth with a red chili pepper base. It is the Mexican variation of the Spanish callos or menudo.
Cajun cuisine (French: cuisine cadienne [kɥi.zin ka.dʒɛn], Spanish: cocina acadiense) is a style of cooking developed by the Cajun – Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine. Cajun cuisine is often ...
Serving temperature. Hot. Main ingredients. Beef, soy sauce, calamansi, black pepper, onions. Variations. Beef tongue. Media: Mechado. Mechado is a braised beef dish originating from the Philippines inspired by culinary methods of Spain, of which it was a former colony. Soy sauce and calamansi fruits are key ingredients to the braising liquid.
Sope (food) A sope (Spanish pronunciation: [ˈso.pe]) is a traditional Mexican dish consisting of a fried masa base with savory toppings. Also known as picadita (in Tierra Caliente, Guerrero) [citation needed], it originates in the central and southern parts of Mexico, where it was sometimes first known as pellizcadas.
The jibarito (Spanish: [x i β a ˈ ɾ i t o]) is a sandwich made with flattened, fried green plantains instead of bread, aioli or garlic -flavored mayonnaise, and a filling that typically includes meat, cheese, lettuce and tomato. [1][2] The original jibarito had a steak filling, and that remains the usual variety, but other ingredients, such ...