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Chicken al ajillo. Al ajillo is a typical condiment in the cuisines of the Spanish-speaking world.The likely origin, through colonization, is the Spanish dish gambas al ajillo, prawns cooked in a garlic and hot paprika oil.
Most guarapo and miel de palma production occurs in the municipality of Vallehermoso on La Gomera. [2] The process of collecting sap from the palm and concentrating it into syrup is similar in many ways to the process used for maple syrup. The sap, known as guarapo or garapa, is collected from a bowl-shaped depression cut into the crown of the ...
Aguamiel [aɣwaˈmjel] (literally agua "water" miel "honey") is the sap of the Mexican maguey plant which is believed to have therapeutic qualities. [1] According to Native American histories, the process of obtaining aguamiel from maguey was first discovered during the reign of Tecpancaltzin (c. 990–1042) by a Toltec noble named Papantzin, whose daughter Xochitl was sent to the king with an ...
Ajo is located in the Little Ajo Mountains. Plants of the Sonoran Desert thrive around Ajo, including saguaros and ocotillos. The Ajo lily or desert lily, an onion-like plant, also grows in the area. The mineral ajoite was first found at the New Cornelia Mine, Ajo. [6] The rare mineral papagoite was also first described in the New Cornelia mine ...
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Ajoblanco (sometimes written ajo blanco) is a popular Spanish cold soup typical from Granada and Málaga . This dish is made of bread , crushed almonds , garlic , water , olive oil , salt and sometimes vinegar .
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Ají dulce, ají cachucha, quechucha, ajicito, or ají gustoso is any of a variety of sweet perennial peppers found in Latin America and the Caribbean.It is most widely known in Cuba, Jamaica, Puerto Rico, Dominican Republic and Venezuela, where it refers to a specific native variety of Capsicum chinense that is related to the habanero but with a much milder, smoky flavor.