Search results
Results from the WOW.Com Content Network
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)
Dobladas in a molcajete. Doblada in Mexican food, is a corn tortilla or wheat tortilla, folded one time, forming a half circle, or folded twice forming a quarter circle, which is sauteed in oil, covered with sauce and sprinkled with cheese.
Menudo, also known as Mondongo, [1] pancita ([little] gut or [little] stomach) or mole de panza ("stomach sauce"), is a traditional Mexican soup, made with cow's stomach in broth with a red chili pepper base.
Pollo a la brasa, pollo asado, blackened chicken, or charcoal chicken is a variety of rotisserie chicken especially associated with the cuisine of Peru. [1] [2] It was developed in Peru in the 1950s by Swiss immigrants to Peru. [1]
Arroz con pollo (Spanish for rice with chicken) is a traditional dish of Latin America. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables.
Pampa mesas are a form of social solidarity: all contribute as they are able, and partake as they wish. [2] [8] [10] [11] Some believe that sitting on the earth and eating from a pampa mesa is a form of connection with Pachamama (earth mother), a goddess in Inca mythology who continues to be an object of reverence in Ecuador.
Machacado con huevo, served with beans and rice. Prepared machaca can be served any number of ways, such as tightly rolled flautas, tacos, or burritos, [10] or on a plate with eggs, onions and peppers (chiles verdes or chiles poblanos). Machaca is almost always served with flour tortillas that tend to be large, up to 20 inches in diameter. [11]
Some of the Tradiciones peruanas have been translated into English under the title The Knights of the Cape and Thirty-seven Other Selections from the Tradiciones Peruanas of Ricardo Palma (ed. Harriet de Onís, 1945) and more recently under the title Peruvian Traditions (ed. Christopher Conway and trans. Helen Lane, Oxford University Press, 2004).