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List Of Argentine Dishes
This is a list of dishes found in Argentine Cuisine. Dishes Appetizers and starters Main dishes Sauces See also * List of cuisines References {{DEFAULTSORT:Argentine Dishes, List Of * Lists of foods by nationality Dishes ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cheese Bun
Cheese buns or cheese breads may refer to a variety of small, baked, cheese-flavored rolls, a popular snack and breakfast food in Brazil. Cheese buns may be made with cassava and or corn starch, and cheese. In countries where the snack is popular, it is inexpensive and often sold from Street food, street vendors, bakeries, in snack shops, and in grocery stores. is the classic Brazilian cheese bread. It is considered the most representative recipe of Minas Gerais. In Colombia, there is a very similar product to Brazilian cheese bread, except for its traditional format (flattened) called or . Like the cheese bread, has a spongy texture, low density, and which hardens in a short time, characteristics that are attributed to the sour cassava starch, known in the country as , which is obtained the same way as in Brazil. Paraguay and Argentina provinces in the Northeast (Formosa, Argentina, Formosa, Chaco Province, Chaco, Misiones Province, Misiones and Corrientes Province, Corrien ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Culinary Nuts
A culinary nut is a dry, edible fruit or seed that usually, but not always, has a high fat content. Nuts are used in a wide variety of edible roles, including in baking, as snacks (either roasted or raw), and as flavoring. In addition to botanical nuts, fruits and seeds that have a similar appearance and culinary role are considered to be culinary nuts. Culinary nuts are divided into fruits or seeds in one of four categories: * True, or botanical nuts: dry, hard-shelled, uncompartmented fruit that do not split on maturity to release seeds; (e.g. hazelnuts) * Drupes: seed contained within a pit (stone or pyrena) that itself is surrounded by a fleshy fruit (e.g. almonds, walnuts); * Gymnosperm seeds: naked seeds, with no enclosure (e.g. pine nuts); * Angiosperm: seeds surrounded by an enclosure, such as a pod or a fruit (e.g. peanuts). Nuts have a rich history as food. For many indigenous peoples of the Americas, a wide variety of nuts, including acorns, American beec ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onions
An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion which was classified as a separate species until 2010. Its close relatives include garlic, scallion, leek, and chive. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion (''Allium fistulosum''), the tree onion (''A.'' × ''proliferum''), and the Canada onion (''Allium canadense''). The name ''wild onion'' is applied to a number of ''Allium'' species, but ''A. cepa'' is exclusively known from cultivation. Its ancestral wild original form is not known, although escapes from cultivation have become established in some regions. The onion is most frequently a biennial or a perennial plant, but is usually treated as an annual and harvested in its fi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maize
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The leafy stalk of the plant produces pollen inflorescences (or "tassels") and separate ovuliferous inflorescences called ears that when fertilized yield kernels or seeds, which are fruits. The term ''maize'' is preferred in formal, scientific, and international usage as a common name because it refers specifically to this one grain, unlike ''corn'', which has a complex variety of meanings that vary by context and geographic region. Maize has become a staple food in many parts of the world, with the total production of maize surpassing that of wheat or rice. In addition to being consumed directly by humans (often in the form of masa), maize is also used for corn ethanol, animal feed and other maize products, such as corn starch and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Humitas En Chala Tipicas De Argentina8
Humita (from Quechua ''humint'a'') is a Native South American dish from pre-Hispanic times, a traditional food from the Andes and it can be found in Bolivia, Chile, Ecuador, Peru, and Northwest Argentina. It consists of fresh choclo (Peruvian maize) pounded to a paste, wrapped in a fresh corn husk, and slowly steamed or boiled in a pot of water. In Bolivia it is known as ''huminta'' and in Brazil as ''pamonha''. Humitas are similar to Mexican uchepos, which are also made with fresh corn; but they are only superficially similar to tamales, which are made with nixtamalized corn (masa). In Argentina In Northwest Argentina, humitas are prepared with fresh corn, sautéed onions, pumpkin, and some spices, depending on the region or taste. The dough is wrapped in corn husks and boiled or it is cooked in a big pan and served in bowls. It is also common to add some diced cheese to the dough, typically queso fresco. They can be found in restaurants and markets in Jujuy, Tucumán, Salta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Humita
Humita (from Quechua ''humint'a'') is a Native South American dish from pre-Hispanic times, a traditional food from the Andes and it can be found in Bolivia, Chile, Ecuador, Peru, and Northwest Argentina. It consists of fresh choclo (Peruvian maize) pounded to a paste, wrapped in a fresh corn husk, and slowly steamed or boiled in a pot of water. In Bolivia it is known as ''huminta'' and in Brazil as ''pamonha''. Humitas are similar to Mexican uchepos, which are also made with fresh corn; but they are only superficially similar to tamales, which are made with nixtamalized corn (masa). In Argentina In Northwest Argentina, humitas are prepared with fresh corn, sautéed onions, pumpkin, and some spices, depending on the region or taste. The dough is wrapped in corn husks and boiled or it is cooked in a big pan and served in bowls. It is also common to add some diced cheese to the dough, typically queso fresco. They can be found in restaurants and markets in Jujuy, Tucumán, Salta ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Churrasco 01
''Churrasco'' (, ) is the Portuguese and Spanish name for beef or grilled meat more generally. It is a prominent feature in the cuisine of Brazil, Uruguay, and Argentina. The related term ''churrascaria'' (or ''churrasquería'') is mostly understood to be a steakhouse restaurant serving grilled meat, many offering as much as one can eat: servers move around the restaurant with skewers, slicing meat onto the customer's plate. This serving style is called ''espeto corrido'' or ''rodízio'', and is quite popular in Brazil, especially in southern states like Rio Grande do Sul, Paraná, Santa Catarina, and São Paulo. ''Churrasco'' by country In Brazil, ''churrasco'' is the term for a barbecue (similar to the Argentine and Uruguayan ''asado'') which originated in southern Brazil. It uses a variety of meats, pork, sausage and chicken which may be cooked on a purpose-built ''churrasqueira'', a barbecue grill, often with supports for spits or skewers. Portable ''churrasqueiras'' ar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Churrasco
''Churrasco'' (, ) is the Portuguese and Spanish name for beef or grilled meat more generally. It is a prominent feature in the cuisine of Brazil, Uruguay, and Argentina. The related term ''churrascaria'' (or ''churrasquería'') is mostly understood to be a steakhouse restaurant serving grilled meat, many offering as much as one can eat: servers move around the restaurant with skewers, slicing meat onto the customer's plate. This serving style is called ''espeto corrido'' or ''rodízio'', and is quite popular in Brazil, especially in southern states like Rio Grande do Sul, Paraná, Santa Catarina, and São Paulo. ''Churrasco'' by country In Brazil, ''churrasco'' is the term for a barbecue (similar to the Argentine and Uruguayan '' asado'') which originated in southern Brazil. It uses a variety of meats, pork, sausage and chicken which may be cooked on a purpose-built ''churrasqueira'', a barbecue grill, often with supports for spits or skewers. Portable ''churrasqueiras'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Asado
' () is the technique and the social event of having or attending a barbecue in various South American countries, especially Argentina, Chile, Paraguay and Uruguay where it is also a traditional event. An ''asado'' usually consists of beef, pork, chicken, , and which are cooked on a grill, called a ''parrilla'', or an open fire. Generally the meats are accompanied by red wine and salads. This meat is prepared by a person who is the assigned ''asador'' or ''parrillero''. History Large herds of wild cattle roamed much of the pampa region of Argentina until the mid-nineteenth century. Inhabitants of the Río de la Plata, especially the equestrian gaucho, developed a fondness for beef, especially asado, which is roasted beef (or lamb or goat). The meat, often a side of ribs, is skewered on a metal frame called an asador and is roasted by placing it next to a slow-burning fire. Gauchos favored cooking asado with the wood of the quebracho tree because it smokes very little. Asado ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chimichurri
Chimichurri () is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. Found in Argentinian, Nicaraguan and Uruguayan cuisines,Joyce GoldsteinThe mysterious origins of chimichurri ''San Francisco Chronicle'' (October 5, 2012). the sauce comes in a green (''chimichurri verde'') and red (''chimichurri rojo'') version. It is made of finely chopped parsley, minced garlic, olive oil, oregano and red wine vinegar or lemon juice. It is somewhat similar to Moroccan chermoula. Etymology The name may be a variant of Spanish ''chirriburri'' 'hubbub', ultimately perhaps from Basque ''zurrumurru'' 'noise, rumor'. Another theory connects it to Basque ''tximitxurri'' 'hodgepodge', 'mixture of several things in no particular order'; many Basques settled in Argentina in the 19th century. Various, almost certainly false etymologies purport to explain the name as a corruption of English words, most commonly "Jimmy sCurry", "Jimmy McCurry", or "gimme ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chorizo
Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, or added as an ingredient to add flavor to other dishes. Elsewhere, some sausages sold as chorizo may not be fermented and cured, and require cooking before eating. Spanish and Portuguese are distinctly different products, despite both getting their smokiness and deep red color from dried, smoked, red peppers (/). Iberian chorizo is eaten sliced in a sandwich, grilled, fried, or simmered in liquid, including apple cider or other strong alcoholic beverages such as . It is also used as a partial replacement for ground (minced) beef or pork. Names The word ''chorizo'' probably comes from the Late Latin 'salted', via the Portuguese ; it is a doublet of the Spanish word 'sausage', which was transmitted through Italian . In English, ''cho ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
