Search results
Results from the WOW.Com Content Network
Bistec encebollado is a similar dish found throughout other Spanish-speaking countries. It differs from bistek tagalog in that it does not use soy sauce or citrus juices, but uses vinegar and various local herbs and ingredients instead.
Encebollado (Spanish: onionized, participle of “encebollar” to onionize/to make in onions) is an onion-dressed fish stew from Ecuador, where it is regarded as a national dish. Although known throughout Ecuador, the dish is most popular in the country's coastal region. [1] [2] [3] It is served with boiled cassava and pickled red onion rings ...
Beef liver and onions is widely popular in Latin America (Spanish: hígado (de res) encebollado, Portuguese: fígado (bovino) acebolado), where it is often eaten along with tortillas or rice. In Brazil, the traditional recipe calls for potatoes or other root vegetable, prepared most commonly boiled and puréed or as home fries.
For premium support please call: 800-290-4726 more ways to reach us
A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service a single serving has a raw mass ranging from 120 to 600 grams (4 to 21 oz).
Pollo encebollado, chicken in an onion-based sauce; Estofado, beef, potato and carrot stew; Revolcado (or "chanfaina"), tomato-based stew with spices and cow's underbelly; Pollo en crema, chicken in cream-based sauce; Carne adobada, adobo marinated preserved beef or pork; Pulique, yet another kind of meat and vegetable stew
Bistec encebollado – steak and onions [122] Carne Guisada – stewed beef [121] Carne mechada – Puerto Rican style meatloaf; Churrasco – grilled flank or skirt steak [122] Cuchifritos and Fritanga – assortments of fried appetizers (alcapurrias, bacalaitos, pastelitos/pastelillos, piononos, sorullos/sorullitos) [122] [120] [121]
Salvadoran cuisine is a style of cooking derived from the nation of El Salvador.The indigenous foods consist of a mix of Amerindian cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac and Cacaopera peoples and some African influences.