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Pasteles (Spanish pronunciation: [pasˈteles]; singular pastel), also pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. In Puerto Rico, the Dominican Republic, Venezuela, Panama, Trinidad and Tobago, and the Caribbean coast of Colombia, the dish looks like a tamal.
Cuchifritos. Cuchifritos (Spanish pronunciation: [kutʃiˈfɾitos]) or cochifritos refers to various fried foods prepared principally of pork [1] in Spanish and Puerto Rican cuisine. In Spain, cuchifritos are a typical dish from Segovia in Castile. The dish consists of pork meat fried in olive oil and garlic and served hot.
Guinea fowl is a traditional Puerto Rican dish that can be prepared as a fricassee in lemon zest, sofrito, wine, raisins, olives, and other ingredients. Roasted and marinated traditionally in adobo, orégano brujo, sazón, citrus, and vinegar and often stiffed with mofongo or arroz junto (rice, beans, and pork).
Over the later part of her 40+ year cooking history, Giovanna Huyke has been credited with leading a transformation of Puerto Rican cuisine by emphasizing local ingredients along with traditional cooking methods [6] and by constructing lighter and healthier Puerto Rican dishes, without sacrificing traditional Puerto Rican flavor.
Pastele stew (or pastele de oya y mestura) is a Hawaii inspired pork stew of Puerto Rican origin. It is an adaptation of the dish pasteles introduced by the Puertorriqueños who came to work on the sugar plantations in the early 1900s. [3][4] Pastele making is often a laborious task reserved for special occasions and holidays such as Christmas. [5]
A version of pastelón prepared with sweet plantains, ground beef, tomato-based sauce and cheese. In Puerto Rico pastelón is considered a Puerto Rican variation of lasagne and inspired by such. Sweet plantains (plátanos maduros) replace the lasagne pasta noodles. The plantains are peeled and then cut lengthwise in to strips, which are then fried.
Tres leches is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk. Variety of recipes refer to trileche as trileče. Its Albanian and Turkish varieties are referred to as trileçe. [3][4]
Generously coat a Bundt pan with cooking spray. In a medium bowl, mix cake meal, ground walnuts, baking powder and cinnamon. Set a side. Beat egg whites on high speed until stiff peaks form. In a ...