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Chimichurri ( Spanish: [tʃimiˈtʃuri]) is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentine cuisine but also used in Uruguayan, Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America. [ 1] The sauce comes in green ( chimichurri verde ...
Peruvian cuisine is often made spicy with ají pepper, a basic ingredient. Peruvian chili peppers are not spicy but serve to give taste and color to dishes. Rice often accompanies dishes in Peruvian cuisine, and the regional sources of foods and traditions give rise to countless varieties of preparation and dishes.
Spoon this fresh chimichurri recipe over freshly grilled meat and veggies all summer long.
Churrasco. Churrasco ( Portuguese: [ʃuˈʁasku], Spanish: [tʃuˈrasko]) is the Portuguese and Spanish name for grilled beef prominent in South American and Iberian cuisines, and in particular in Bolivia, Brazil, Uruguay, and Argentina. The term is also used in other Spanish- and Portuguese-speaking countries for a variety of different meat ...
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48. Flank Steak with Chimichurri Sauce. Cooking a perfect steak is a skill in its own right, but hitting it with a little fresh chimichurri sends it into another league. Go ahead and char some ...
Sofrito – Cooked vegetable foundation for cooking. Steak sauce – Brown sauce for seasoning of steaks. Sweet chili sauce – Condiment primarily used as a dip. Tomato sauce – Sauce made primarily from tomatoes. Vinaigrette – Sauce made from oil and vinegar and commonly used as a salad dressing. Wine sauce.
Majarete – Pudding made with blended corn, cornstarch, milk, vanilla, and cinnamon. This dessert is claimed by Cuba and Dominican Republic. The only difference is Dominicans add nutmeg while Cubans add lemon zest and raisins. Puerto Rico's first cookbook written in 1859 claims the dessert is of Dominican origin.