Search results
Results from the WOW.Com Content Network
Since the second half of the 19th century, Romanians began to move to Mexico, establishing direct contacts with the country and with the Mexican people. The first of them arrived in Mexico in 1862, being part of the expeditionary force sent by the Emperor of France, Napoleon III, to defeat the Mexican rebellion led by Benito Juárez, (George ...
Romanian pancakes, called clătite, are thin (like the French crêpe) and can be prepared with savory or sweet fillings: ground meat, cheese, or jam. Different recipes are prepared depending on the season or the occasion. [12] Wine is the preferred drink, and Romanian wine has a tradition of over three millennia. [12]
Bistec. Albóndigas, Mexican meatballs; Aporreadillo; Beef brain; Bistec; Carne asada, grilled beef; Carne a la tampiqueña, carne asada that is usually accompanied by a small portion of enchiladas (or chilaquiles), refried beans, fresh cheese, guacamole, and a vegetable (often rajas; grilled slices of Poblano peppers)
For premium support please call: 800-290-4726 more ways to reach us
A chimichanga with rice. This is a list of tortilla-based dishes and foods that use the tortilla as a primary ingredient. A tortilla is a type of soft, thin flatbread made from finely ground corn or wheat flour that comes from Mexico and Central America and traditionally cooked on a comal (cookware).
The recipe consists of eggs, raisins, walnuts, pineapple, sugar, butter, egg noodles and cottage cheese. [23] Szaloncukor is a Romani dessert that is fastidiously mixed flour and sugar and made the dough into shapes like sugar cookies, then they are baked, wrapped, and hunged on a tree by the Roma until January 6 for the feast of the Epiphany.
There is a significant Roma population in Mexico, most being the descendants of past migrants. According to data collected by the National Institute of Statistics and Geography in 2000, they numbered 15,850, [1] however, the total number is likely larger. [1] In Mexico, they are commonly known as gitanos or rom.
The Romanian journalist Radu Anton Roman said this about Ciorbă de burtă: "This dish looks like it is made for drunk coachmen but it has the most sophisticated and pretentious mode of preparation in all Romanian cuisine. It's sour and sweet, hot and velvety, fatty but delicate, eclectic and simple at the same time." [9] [10]