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The skirt worn under the top pollera is called the fuste; under the fuste (in the third skirt) is typically made from wool. Many women still wear this skirt, which originates from Spanish rural dresses and for the Carnaval de Oruro or Virgen de la Candelaría festival in Peru, and other festivities. During traditional festivities women who do ...
Fajita is a Tex-Mex or Tejano diminutive term for little strips of meat cut from the beef skirt, the most common cut used to make fajitas. [3] The word fajita is not known to have appeared in print until 1971, according to the Oxford English Dictionary.
Arrachera is a popular Mexican dish of skirt steak that is tenderized and/or marinated, then grilled A tlayuda in Oaxaca, Mexico, served con falda ("with skirt") topped with a piece of grilled skirt steak Grilled skirt steak. Skirt steak is the US name for a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather ...
A skirt made by bringing two folds of fabric to a center line in front and/ or back. May be cut straight at sides or be slightly flared. Has been a basic type of skirt since the 1920s. [22] Pleated skirt: A skirt with fullness reduced to fit the waist by means of regular pleats ('plaits') or folds, which can be stitched flat to hip-level or ...
Carne asada is grilled and sliced beef, usually skirt steak, flap steak, or flank steak though chuck steak (known as diezmillo in Spanish) can also be used. It is usually marinated then grilled or seared to impart a charred flavor. Carne asada can be served on its own or as an ingredient in other dishes.
The Spanish verdugado, from which "farthingale" derives, was a hoop skirt originally stiffened with esparto grass; later designs in the temperate climate zone were stiffened with osiers (willow withies), rope, or (from about 1580) whalebone. The name verdugado comes from the Spanish verdugo ("green wood", or the more modern meaning of ...
A hanger steak (US), also known as butcher's steak, hanging tenderloin, skirt (UK), or onglet, is a cut of beef steak prized for its flavor and tenderness. This cut is taken from the plate , which is the upper belly of the animal.
The Spanish clergy during the colonial period deemed the precolonial mode of dress as immodest for women and introduced the long skirt (known by the Spanish name saya or falda) to be worn under the tapis. In the Visayas, the patadyong was tolerated for longer, although it was eventually also replaced with the saya in the 19th century. [5] [7] [8]
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