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Padrón peppers are small, about 2 inches (5 cm) long and have an elongated shape. They are often picked, sold and eaten unripe, when they are still green.
In some asados the area directly under the meat is kept clear of coals. Asado done on a grill using firewood. The asado is usually placed in a tray to be immediately served, but it can also be placed on a brasero right on the table to keep the meat warm.
Pimientos can have various colors including yellow, green, red, and maroon. Like most peppers, immature pods are green and develop other colors as they reach maturity. [1] The flesh of the pimiento is sweet, succulent, and more aromatic than that of the red bell pepper. Some varieties of the pimiento type are hot, including the Floral Gem and ...
Cueva de la Olla (transl. cave of the pot) is an archaeological site located in the Valle de las Cuevas in northwestern Chihuahua, Mexico. It is approximately 47 km southwest of Nuevo Casas Grandes and near the Ignacio Zaragoza Ejido. This site was named for its shape, which resembles a pot (known as an olla in Spanish) or a vase
The piquillo pepper is a variety of chili, Capsicum annuum, having a sweet taste with little to no heat, fruits about 7 cm long, well suited for growing in pots, that is traditionally grown in Northern Spain near the town of Lodosa.
Pimento cheese (or pimiento cheese) is a spread typically made of cheese, mayonnaise, and pimentos and is typically served on crackers and vegetables or in sandwiches. Although the recipe has its origins in the northern United States, it is generally most closely associated with the cuisine of the Southern United States and has been referred to ...
In Mexico and other countries in Central America, the phrase carne asada can also be used to describe a social event, the equivalent of a social barbecue, where family and close friends gather. [1] [2] Carne asada is especially popular in northern Mexico, where it is considered a staple food. It is the most common dish served at parties ...
In Panamanian cuisine, tamal de olla (pronounced [taˈmal de ˈoʝa]), ...