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A buñuelo (Spanish:, alternatively called boñuelo, bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo, is a fried dough fritter found in Spain, Latin America, and other regions with a historical connection to Spaniards or Sephardic Jews, including Southwest Europe, the Balkans, Anatolia, and parts of Asia and North Africa.
' flake '), also called a Hojaldra, [1] is a traditional Spanish and Latin American sweet baked-good originating in Spain. In Latin American countries, especially Colombia, and in Spain, it is commonly made during Holy Week and the Christmas season. Ingredients vary by region, but usually consist of a flour-based batter fried in oil and dusted ...
The Spanish and later the French introduced a variety of wheat breads which have been adapted into a variety of street foods. Tortas are rolls that are cut to make thick sandwiches with various fillings. These include refried beans, cheese, various hot meats such as breaded chicken or pork, carnitas, egg and more or with cold cuts, along with ...
What happens after an executive order is signed? After a president signs an executive order, the White House sends the document to the Office of the Federal Register, the executive branch's ...
A sopaipilla, sopapilla, sopaipa, or cachanga [1] is a kind of fried pastry and a type of quick bread served in several regions with Spanish heritage in the Americas. [note 1] The word sopaipilla is the diminutive of sopaipa, a word that entered Spanish from the Mozarabic language of Al-Andalus. [9]
“What this amendment does is say the Legislature never intended to include things like xeno-gender for example,” he explained. “What xeno-gender is, is people who identify as cats and dogs ...
Washington also expressed his belief that Gyllenhaal would be "brilliant" in the role of Othello's nemesis Iago. "He’s nuts. I love him," the Tony Award winner said of Gyllenhaal. "He’s ...
Compton, M. D. April 20, 2004. Peruvian Traditions: Ricardo Palma’s Latin American Historic and Folkloric Tales.United States. AuthorHouse. ISBN 1-4184-1046-2 (in Spanish) Plevisani, S. 2005.