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Chicago restaurateur Juan "Peter" Figueroa [1] introduced the jibarito at Borinquen Restaurant, a Puerto Rican restaurant in the Humboldt Park neighborhood, in 1996, [1] [2] after hearing a Venezuelan cook talk about a Venezuelan sandwich called a patacon. The name is a diminutive of jíbaro and means "little yokel".
In Chicago, el jibarito is a popular dish. [37] The word jíbaro in Puerto Rico means a man from the countryside, especially a small landowner or humble farmer from far up in the mountains. Typically served with Puerto Rican yellow rice, jibaritos consist of a meat along with mayonnaise, cheese, lettuce, tomatoes and onions, all sandwiched ...
4. Torta Ahogada. Origin: Mexico A sandwich especially popular in Guadalajara is drowned in a spicy, brightly colored sauce made with chiles de árbol. The torta ahogada is made with a crusty roll ...
As early as 1820, Miguel Cabrera identified many of the jíbaros' ideas and characteristics in his set of poems known as The Jibaro's Verses.Then, some 80 years later, in his 1898 book Cuba and Porto Rico, Robert Thomas Hill listed jíbaros as one of four socio-economic classes he perceived existed in Puerto Rico at the time: "The native people, as a whole, may be divided into four classes ...
2. Lobster Roll. Region: New England . There are two types of lobster rolls: Maine-style with a mayo-based lobster meat salad, and Connecticut-style, with warm lobster meat coated in melted butter.
Yields: 10-12 servings. Prep Time: 20 mins. Total Time: 1 hour. Ingredients. 4. garlic cloves, finely chopped. 1 (8-oz.) pkg. cream cheese, softened. 1 c. chopped ...
The bread is sliced open on one side and the sandwich is filled with shredded pork (or carnitas), refried beans, and onions. [5] Fillings of shrimp, chicken and cheese are sometimes available. The sandwiches are often served with onion rings, radishes, avocados and chili peppers. The sauce can be either spicy or mild.
Summary of Mozambican Refugee Accounts of Principally Conflict-Related Experience in Mozambique Report Submitted to: Ambassador Jonathan Moore Director, Bureau for Refugee Programs