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Sopa de pata is a soup made from the tripe of a cow, plantain, corn, tomatoes, cabbage and spices, locally a delicacy. Sopa de res is a soup made from beef shank, beef bone with meat, carrots, plantain, corn, potatoes, zucchini, and many other ingredients. Gallo en chicha is a soup made with rooster, corn, dulce de tapa, and sometimes other things.
Cajeta de piña y plátano or Pineapple and banana dessert is a sweet fruit paste found in Mexican cuisine. There is a recipe for it published in a 19th-century cookbook from Guadalajara. It is made with crushed pineapple and mashed bananas blended with sugar syrup and baked until a thick, dark brown paste is obtained.
Some typical Peruvian dishes are ceviche (fish and shellfish marinated in citrus juices), the chupe de camarones (a soup made of shrimp (Cryphiops caementarius)), anticuchos (cow's heart roasted en brochette), the olluco con charqui (a casserole dish made of ulluco and charqui), the Andean pachamanca (meats, tubers and broad beans cooked in a ...
Camaron rebosado is traditionally served with sweet and sour sauce (agre dulce). [ 9 ] [ 11 ] The sauce may be poured atop the cooked shrimp or served as a dipping sauce . [ 12 ] It can also be served with soy sauce and calamansi juice ( toyomansi ), garlic-infused mayonnaise, or tomato and banana ketchup .
Tortillitas de camarones are shrimp fritters from the province of Cádiz in Andalusia, Spain. They are made with a batter of wheat flour, chickpea flour, water, onion (alternatively shallot or scallion), parsley, shrimp, salt and pepper. The batter is then fried on both sides in a pan with plenty of olive oil. Usually it is served with small ...
Camarón de Tejeda, a town in the Mexican state of Veracruz; Camaron rebosado, a Philippine dish with deep-fried battered shrimp; All pages with titles beginning with Camarón; All pages with titles containing Camarón; All pages with titles containing Camaron; Cameroon (disambiguation) Cameron (disambiguation)
A typical Cuban sandwich. A Cuban sandwich (sometimes called a mixto, especially in Cuba [6] [7]) is a popular lunch item that grew out of the once-open flow of cigar workers between Cuba and Florida (specifically Key West and the Ybor City neighborhood of Tampa) in the late 19th century and has since spread to other Cuban American communities.
By the mid to late 20th century, Cereza, Criolla and Pais together accounted for more than a third of all grapevines planted in South America. [4] The high yields and prolific nature of the vine contributed to its spread with around 40,000 hectares (100,000 acres) planted by the 1980s but since then its numbers have been slowly declining. [ 2 ]