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Causa is best described as a sort of mini casserole, with the top and bottom consisting of yellow potato and the filling typically of any white meat. [3] In the ancient Peru, it was prepared with yellow potatoes, which have a soft texture, and kneaded with crushed chilli peppers, although it can also be made with any other variety of potato.
Pollo al disco (literally, "chicken in the disc") is a hearty Argentine dish consisting of chicken and various vegetables cooked as a stew in an uncovered deep pan over an open fire. "Disco" refers to the pan used to cook the chicken, which is usually around 24 inches in diameter and at least 6 inches deep.
Dulce de leche, a popular national spread used to fill cakes and pancakes, eaten over toast, and as an ice-cream flavour Boxed empanadas. Most regions of Argentina are known for their beef-oriented diet. Grilled meat from the asado (barbecue) is a staple, with steak and beef ribs especially common.
The milanesa sandwich ("Sándwich de milanesa" in Argentina and "Milanesa al pan" in Uruguay) is a type of sandwich eaten in the Río de la Plata region in South America. The bread is usually a white baton or short baguette type, cut in half and filled with a large (beef) schnitzel , " milanesa " being the name schnitzels have in the region ...
Aguadito de pollo is a traditional chicken soup in Peruvian cuisine consisting of chicken, cilantro, vegetables and spices. [48] Caldo de Gallina (lit., "broth of hen"), the Peruvian form of chicken soup, is made with whole pieces of chicken instead of chopped or shredded chicken, along with potatoes, egg noodles, and hard-boiled eggs.
Empanadas de viento can be made in cocktail size, appetiser size, and giant size, which is popular among the middle and working class. They are often eaten with coffee or with té de hierba luisa or lemon verbena tea. Their appearance is very similar to an Italian panzerotto. Empanadas can be purchased from food stalls, markets, and restaurants.
Milanesa is a popular dish in Argentina as in Uruguay and has been described as "one of the quintessential Río de la Plata dishes". [7] They are the legacy of Italian immigrants , who introduced cotoletta alla milanese in the late 19th century and early 20th century. [ 8 ]
Chicken parmesan or chicken parmigiana (Italian: pollo alla parmigiana) is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, Parmesan or provolone. [1] Ham or bacon is sometimes added. [2] [3] The dish originated in the Italian diaspora in the United States during the early 20th century.