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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 ...
The four traditional staples of Peruvian cuisine are corn, potatoes and other tubers, Amaranthaceae ( quinoa, kañiwa and kiwicha ), and legumes ( beans and lupins ). Staples brought by the Spanish include rice, wheat and meats (beef, pork and chicken).
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.
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Fly by Jing founder Jing Gao's chimichurri meets Sichuan flavors in this punchy sauce that pairs so well with grilled and roast meats.
Spanish salsa verde used with hake and clams. Green sauce or greensauce is a family of cold, uncooked sauces based on chopped herbs, including the Spanish and Italian salsa verde, the French sauce verte, the German grüne Soße or Frankfurter grie Soß (Frankfurt dialect), the British mint sauce and greensauce, and the Argentinian chimichurri ...
The chimichurri burger (usually called chimi burger, Dominican burger, or simply chimi) is a traditional snack dish ( sandwich) served in the Dominican Republic. It is made from ground pork or beef, which is sliced, grilled and served on a pan de agua (literally "water bread") and garnished with chopped cabbage. Salsa golf is also added. [1]