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The term camaron rebosado comes from the Spanish phrase camarón rebozado ("battered shrimp"). Due to the practice of seseo in the Spanish spoken at the time of its introduction, the latter part of the phrase was pronounced as a homophone of rebosado ("bursting"), and was thus rendered into Tagalog as kamaron rebosado. [3]
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 ...
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 ...
Pan de muerto ('bread of the dead') is a special bread that is consumed and offered as a part of the Día de Muertos celebration in October and November. Day of the Dead is a lively and communal commemoration of the dead.
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 ]
Lagane e ceci or lagane e cicciari, also known as pasta del brigante (lit. ' brigand's pasta '), [1] is a pasta dish originating in the Calabria region of Italy.It consists of lagane, a wide pasta, [2] with chickpeas, garlic, and oil.
The beach and the wetlands of Caleta Camarones In 2010, a monumental sculpture celebrating the Chinchorro Culture was inaugurated in the town as part of the bicentennial of the Chilean Republic. The sculpture is four and a half meters tall and weighs eight tons; it is located in the vicinity of the archaeological sites 'Camarones 14 and 15'.