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Coquito de guayaba is a drink made in Puerto Rico for the holidays. The drink is made from guava paste cooked with cream cheese, evaporated milk, condensed milk, cinnamon, clove, nutmeg, and vanilla; rum is added once cooled. Coconut milk, coconut cream, and egg yolks can also be added.
Very similar to goiabada is the closely related Colombian bocadillo, also made from guava but with more sugar.. It is known as guava paste or guava cheese throughout the English-speaking Americas, especially the Caribbean, and dulce de guayaba, barra de guayaba, pasta de guayaba, bocadillo or guayabate in Spanish-speaking Americas.
Traditional tequeños are filled with semi-hard cheese; however, people often make and sell them with many different varieties of fillings. Some of the most popular fillings include: gouda , chocolate, cheese and bocadillo de guayaba , cheese and chocolate, ricotta and spinach, cheese and ham, and even chorizo in some markets in Spain. [ 9 ]
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Crumbled, grated, sliced, and melted, the cheeses in Mexican dishes contribute salty, tangy flavors and ... enchiladas, frijoles—chances are, there's cheese involved. Crumbled, grated, sliced ...
Coquito – spiced coconut eggnog. Coquito de guayaba - spiced guava eggnog with cream cheese or coconut milk added. Piña colada; Rum punch – rum, orange liqueur, grenadine, ginger ale, grapefruit juice served with fruit, lemon and lime slices.
Bocadillo is commonly accompanied by cheese, spread upon bread, [3] or simply eaten on its own. It most often takes the form of a small rectangular block, with a firm consistency and a deep red colour, giving it a similar appearance to the related Spanish dessert dulce de membrillo .
The majority of cheese produced is Mexican style, but some purely European styles such as feta, Spanish manchego (from goat's milk), Saint Maure, and Camembert are also made. [20] The state of Guanajuato is known for its reproduction of European cheeses, especially those from France.