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Dulce de leche, known in Chile as manjar Mote con huesillo. Chilean cuisine [1] stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France.
Chile con queso served in a restaurant. Chile con queso is a warm dish, heated to a desired temperature. Chile con queso can be eaten with tortillas, tortilla chips, or pita chips which are thicker than regular tortilla chips. [7] [8] It can also be used as a condiment on fajitas, tacos, enchiladas, migas, quesadillas or any other Tex-Mex dish.
TECHO, also known as Un Techo para mi País (UTPMP) (Spanish for "A Roof For My Country"), is a nonprofit organization that mobilizes youth volunteers to fight extreme poverty in Latin America, by constructing transitional housing and implementing social inclusion programs.
A standard mediagua, such as those installed by the housing foundation Un Techo para Chile ("A Roof for Chile") is of 6.1 metres (20 ft) long by 3 metres (9.8 ft) wide, which is designed to house a family of 4. There is also a model of half the area of the former, for single people and couples.
Ingredients for the preparation of the dish Restaurant in Puebla. Chiles en nogada is a Mexican dish of poblano chiles stuffed with picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce called nogada, pomegranate seeds and parsley; it is typically served at room temperature.
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Completo mayo in Chile is commonly homemade as this is the preferred method of preparation by Chileans. Sauerkraut — Known locally as chucrut , it was introduced to Chile by the large wave of German immigrants it received in the 19th century, sauerkraut is now completely accepted as being a staple food in Chilean cuisine.