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Machacado con huevo, Machaca con huevo, or Huevos con machaca is a dish consisting of shredded dry beef that is scrambled with eggs. Its name means "shredded with eggs" in Spanish . The shredded dry beef, carne seca or " machaca ", is said to have originated in the town of Ciénega de Flores , about 20 miles north of Monterrey , Mexico .
A much rarer variant of arroz caldo is arroz caldong palaka, which uses frog legs (palaka means "frog" in Tagalog). [1] Non-traditional variants include vegan versions which use mushrooms or tofu instead of meat. [20] Goto is closely related to arroz caldo but is regarded as a different type of lugaw since it does not rely heavily on ginger. [2]
Arroz a la cubana (Spanish pronunciation: [aˈroθ a la kuˈβana]) ("Cuban-style rice") or arroz cubano is a rice dish popular in Spain, the Philippines, and parts of Latin America. Its defining ingredients are rice and a fried egg .
Caldo de costilla (Spanish for rib broth) is a dish typical of Colombian cuisine, from the Andean region. It is made mainly from beef ribs boiled in water with slices of potato, some garlic, onion and cilantro leaves. [1] The caldo de costilla is eaten mainly during breakfast, and it is eaten often with arepa, chocolate and bread.
Arroz de lisa (mullet rice) from Barranquilla served in bijao leaf with cooked yuca, a triangle of costeño cheese and a sauce of suero atollabuey. Arroz de lisa (mullet rice) is a traditional Colombian cuisine dish from the Atlantic (Caribbean Sea) coast. [1] It is cooked with mullet, a sea fish found in brackish waters, like those at river ...