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Its seasonal salsas and yuca stacks make it memorable. ... ($6.25). For A Taco Affair’s first few months in business, las frutas de temporada were peaches, which made for a superbly singular ...
Nuegados is a traditional plate from many countries in Hispanic America and many villages in La Mancha, Spain such as Valdepeñas, Membrilla and La Solana. Nuégados are "nothing more than fried dumplings coated with a sweet sugar cane sauce" [ 1 ] or honey in La Mancha.
Muchines de yuca are a typical dish from Ecuador. Its main component is cassava, a tuber with high energy properties, which grows in the coastal region of Ecuador. Although it is widely present in the coastal region, it is very popular in Ambato, where it is consumed as part of breakfast.
Yuca frita con chicharrón is deep-fried yuca and served with curtido (a pickled cabbage, onion and carrot topping) and pork rinds or pepesquitas (fried baby sardines). The cassava is sometimes served boiled instead of fried. Cassava is also used in nuegados (a fried or baked patty made of grated cassava and served with sugar cane syrup).
The Rough Guide to Salsa is a world music compilation album originally released in 1997. Part of the World Music Network Rough Guides series, [1] the album gives broad coverage to the salsa genre of Latin America, focusing on classic styles. [2] Seven of the fourteen tracks are by Cuban musicians, five are Colombian, and one each is Venezuelan ...
Salsa is a potent expression of clave, and clave became a rhythmic symbol of the musical movement, as its popularity spread. Clave awareness within the salsa community has served as a cultural "boundary marker", creating an insider/outsider dichotomy, between Cuban and non-Cuban, and between Latino and non-Latino.
Yuca con mojo, or yuca with sauce, is a traditional Cuban side dish made by marinating yuca root (also known as cassava) in garlic, lime, and olive oil. Often, onions are included in the marinade. Often, onions are included in the marinade.
Pan de yuca (Spanish for Cassava bread) is a type of bread made of cassava starch and cheese typical of western Ecuador and southern Colombia. History