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The arepa is a flat, round, unleavened patty of soaked, ground kernels of maize, or—more frequently nowadays—maize meal or maize flour. It can be grilled, baked, fried, boiled, or steamed. The characteristics vary by color, flavor, size, and the food with which it may be stuffed, depending on the region.
They are fried, cut open and stuffed with seafood, meat, vegetables or cheese. Bacalaíto – Deep fried pancake-like batter containing salted codfish , flour , milk, sofrito and spices. Canoas de plátano – Sweet plantains are cut down the middle fried or baked and stuffed with savory ground meat and topped with shredded cheese.
Two other typical Salvadoran dishes are yuca frita and panes rellenos. Yuca frita, which is deep fried cassava root served with curtido (a pickled cabbage, onion and carrot topping) and pork rinds with pescaditas (fried baby sardines). The yuca is sometimes served boiled instead of fried. Panes con Pavo (turkey sandwiches) are warm turkey ...
There are two main variations of this dish, one of which is typically fried in a deep wok-shaped comal, consumed mostly in central and southern Mexico, and another one baked on a regular comal. The most common and representative variation of this dish is the "gordita de chicharrón" , filled with chicharron (a spiced stew of pork rind ) which ...
It is made from fried, boiled or roasted plantains, cassave, or breadfruit mashed with chicharrón and seasoned typically with garlic, fat (olive oil, lard, or butter), and broth. Pasteles de hoja – Plantain and root tamales stuffed with meat has its origin in Puerto Rico and made its way to the Dominican Republic in the beginning of the 20th ...
Colombian dishes and ingredients vary widely by region; however, some of the most common ingredients include an endless variety of staples: cereals such as rice and maize; tubers such as potato and cassava; assorted legumes; meats, including beef, chicken, pork, and goat; and fish and other seafood.
Arepa: Ground maize dough cooked, typically grilled on a budare (which is similar to a comal) or deep-fried in a regular pan. The arepa is served filled, similar to a sandwich. There are many fillings including shredded beef, black beans, Venezuelan cheese, ham, fish. Some fillings have proper names.
In the coastal area ceviche, tostones or patacón, arepa, chipa, sancocho, pabellón criollo, bandeja paisa, guatita, and sopa paraguaya are common dishes. In Brazil, foods such as feijoada, [11] arroz carreteiro (cart riders rice), coxinha, [12] and farofa are common throughout the country.