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Choripán (plural: choripanes) is a type of asado sandwich with grilled chorizo. It is popular in Argentina, Chile, Uruguay, Paraguay, Peru, Ecuador, Bolivia and Venezuela. The name comes from the combination of the names of its ingredients: a grilled chorizo sausage and a crusty bread (Spanish: pan) such as a pan batido, baguette, or francés ...
Chipotle is testing out meat-free chorizo made from pea protein, Bloomberg reported. It plans to trial the chorizo at around 100 restaurants in Denver, Indianapolis, and California.
In fact, Argentine annual consumption of beef has averaged 100 kg (220 lb) per capita, [1] approaching 180 kg (400 lb) per capita during the 19th century; consumption averaged 67.7 kg (149 lb) in 2007. [2] Beyond asado (the Argentine barbecue), no other dish more genuinely matches the national identity. Nevertheless, the country's vast area ...
Mercado Libre operates under five main business units. MarketPlace is its platform for users to sell products, Mercado Pago is its payment platform for online sales, [5] Mercado Publicado is the advertising portion of Mercado Libre, Mercado Shops is a tool designed to enhance the platform's overall ecosystem, [35] and Mercado Crédito is the company's credit line.
Give your mornings a spicy twist with this chorizo breakfast chili filled with black beans and sweet potatoes, topped with sliced avocado and runny eggs.
Chorizo verde (green chorizo) is an emblematic food item of the Valle de Toluca, and is claimed to have originated in the town of Texcalyacac. Chorizo from Oaxaca Chorizo served in San Cristóbal de las Casas. The area around Toluca specializes in "green" chorizo, made with some combination of tomatillo, cilantro, chili peppers, and garlic.
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1.25 Argentine pesos from producers per killed animal; 0.55 Argentine pesos from packers per packed animal; This adds up to 1.80 Argentine pesos per slaughtered animal. At a killing rate of 13 million animals per year, it totals 23,400,000 Argentine pesos. This is a budget of around €6,325,000 per year (March 28, 2006).