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Pebre
Pebre is a Chilean condiment made of coriander and/or parsley, chopped onion, vinegar, a neutral oil, ground or pureed spicy aji peppers, and usually chopped tomatoes. Pebre is most commonly used on bread. It is also used on meat, or when meat such as choripán is provided in a bread roll. In far northern Chile, the term pebre refers to a sauce more like Bolivian llajwa. History The word ''pebre'' in Catalan means pepper of any type, in this case ají cultivars of chilli pepper. In the rest of Spain, it refers to a sauce made of vinegar, pepper, saffron, clove, and other spices.Sebastian de Covarrubias Orozco, Tesoro de la lengua castellana o española The origin of Pebre as a sauce in Chile dates to the arrival of Catalan engineers and highly skilled masons under the supervision of the Italian architect Joaquin Toesca, for the construction of the Tajamares de Santiago, the fluvial channels, river walls and bridges for the main river that intersects the city of Santiago, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vinagrete
Vinagrete, or molho campanha is a typical Brazilian condiment made of chopped tomato, chopped onion, olive oil, vinegar, either parsley or sweet peppers, and salt. It usually accompanies salads, grilled meat, feijoada, pastel and roasted chicken. It's similar to pebre and pico de gallo, spicy Chilean and Mexican condiments with similar ingredients, salsa criolla and llajwa. Argentina In Argentina, ''salsa portuguesa'' refers to a cooked mixture of tomato, bell peppers and onions, used in Brazil as a ''carne moída'' or hot dog sauce. In Brazil the version consumed by itself is referred as ''molho à campanha'', named after the most traditional area of Rio Grande do Sul, a praîrie that is land of the Brazilian ''gaúchos'' (the Brazilian version is always finely chopped and raw and generally includes also vinegar, olive oil, salt and ''cheiro-verde''—very finely chopped parsley and welsh onions—or spice). See also * Pebre * Pico de gallo * List of Brazilian dishes Thi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Choripán
''Choripán'' (plural: ''choripanes'') is a type of sandwich with chorizo and popular in Argentina, Bolivia, Chile, Peru, and Uruguay. The name comes from the combination of the names of its ingredients: a grilled chorizo sausage and a crusty bread ( es, pan) such as a '' pan batido'', baguette, or francés. In various countries Argentina, Uruguay The Argentine ''choripán'' consists of a sausage made out of beef and pork, hot off the grill, split down the middle, and served on a roll. The ''chorizo'' may be used whole or cut in half lengthwise, in which case it is called a ''mariposa'' (butterfly). It is customary to add sauces on the bread, most likely ''chimichurri''. ''Choripanes'' are commonly served as an appetizer during the preparation of an ''asado'', but they are also very commonly sold at sport venues (particularly football games) and on the sides of roads and streets in major cities in Argentina. Taxi cab drivers in Buenos Aires are avid consumers and some stree ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paila
A paila () is a type of cookware that in several Spanish-speaking South American countries refers to a large shallow metal pan or earthenware bowl which oftentimes is also used as a serving plate for the foods prepared in it. Dishes served in clay pailas are often prepared in the paila itself by way of baking in an oven. By extension, the word ''paila'' is also used for the dishes that are eaten from it, such as paila marina and paila de huevo. An advantage of the clay paila is that clay retains heat well and keeps foods warm. Its Valencian equivalent is the paella, which is simply referred to as ''arroz'' (rice) by the locals. Etymology ''Paila'' derives from Old French ''paele'', from Latin ''patĕlla''. It is first attested in Spain in the 16th century, and both is diminutive (pailita) and aumentative (pailón) appeared at the time. Its cognates include modern French ''poêle'' and Catalan ''paella''. Nowadays, the use of the term is widespread in Latin America but relatively ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Santiago De Chile
Santiago (, ; ), also known as Santiago de Chile, is the capital and largest city of Chile as well as one of the largest cities in the Americas. It is the center of Chile's most densely populated region, the Santiago Metropolitan Region, whose total population is 8 million which is nearly 40% of the country's population, of which more than 6 million live in the city's continuous urban area. The city is entirely in the country's central valley. Most of the city lies between above mean sea level. Founded in 1541 by the Spanish conquistador Pedro de Valdivia, Santiago has been the capital city of Chile since colonial times. The city has a downtown core of 19th-century neoclassical architecture and winding side-streets, dotted by art deco, neo-gothic, and other styles. Santiago's cityscape is shaped by several stand-alone hills and the fast-flowing Mapocho River, lined by parks such as Parque Forestal and Balmaceda Park. The Andes Mountains can be seen from most points i ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Tomato Dishes
This is a list of tomato dishes. This list includes dishes in which the main ingredient or one of the essential ingredients is tomato. Dishes prepared with tomato sauces as a primary ingredient are not included in this list. Tomato dishes * * * * * ** * * * * * * * * * * * * * * * * * * * * * * ** ** * File:Bruschetta.jpg, Bruschetta File:Fried green tomatoes.jpg, Fried green tomatoes File:Dicey gazpacho.jpg, Portuguese Gazpacho prepared with diced ingredients File:PappaPomodoro.png, Pappa al pomodoro File:Tomato bread catalan - stonesoup.jpg, Pa amb tomàquet with the squeezed tomato after its use File:Orecchiette al Pomodoro.jpg, Pasta al pomodoro File:Salmorejo cordouan.JPG, Salmorejo File:Fish Sarciado.jpg, Fish sarsiado File:Hangzhou by TheTokl - 35.jpg, Stir-fried tomato and scrambled eggs File:Pomidor dolması Azerbaijani cuisine.jpg, Stuffed tomatoes File:TomatoPie.jpg, Tomato pie File:Tomato and egg soup.jpg, Tomato and egg soup File ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pico De Gallo
''Pico de gallo'' (, ), also called ''salsa fresca'' ('fresh sauce'), ''salsa bandera'' ('flag sauce'), and ''salsa cruda'' ('raw sauce'), is a type of salsa commonly used in Mexican cuisine. It is traditionally made from chopped tomato, onion, and serrano peppers (jalapeños or habaneros may be used as alternatives), with salt, lime juice, and cilantro. ''Pico de gallo'' can be used in much the same way as other Mexican liquid salsas. Because it contains less liquid, it also can be used as a main ingredient in dishes such as tacos and fajitas. The tomato-based variety is widely known as ''salsa picada'' ('minced/chopped sauce'). In Mexico it is normally called ''salsa mexicana'' ('Mexican sauce'). Because the colours of the red tomato, white onion, and green chili and cilantro are reminiscent of the colours of the Mexican flag, it is also called ''salsa bandera'' ('flag sauce'). In many regions of Mexico the term ''pico de gallo'' describes any of a variety of salads (inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wasakaka
Wasakaka is a savory sauce found in Dominican and Venezuelan cuisine. The name is also spelled ''guasacaca'', pronounced the same. It is often used in chicken dishes. Variations Venezuela In Venezuela the sauce is made from avocados, olive oil, salt, pepper, lime juice or vinegar, cilantro, parsley, green bell peppers, onions, worcestershire sauce, garlic, and chili peppers. The Venezuelan sauce is similar to Mexican guacamole. It is served over ''parrillas'' (grilled food), ''arepas'', ''empanadas'', and various other dishes. It is common to make the ''guasacaca'' with a little hot sauce instead of ''jalapeño'', but like a guacamole, it is not usually served as a hot sauce itself. Dominican Republic In the Dominican Republic the sauce is made with lime or sour orange juice, garlic, parsley, salt, pepper and olive oil. It is similar to Canary Islands mojo, which was brought to the Caribbean and is very popular in Cuba and Puerto Rico. The sauce in Dominican Republic is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dominican Republic
The Dominican Republic ( ; es, República Dominicana, ) is a country located on the island of Hispaniola in the Greater Antilles archipelago of the Caribbean region. It occupies the eastern five-eighths of the island, which it shares with Haiti, making Hispaniola one of only two Caribbean islands, along with Saint Martin, that is shared by two sovereign states. The Dominican Republic is the second-largest nation in the Antilles by area (after Cuba) at , and third-largest by population, with approximately 10.7 million people (2022 est.), down from 10.8 million in 2020, of whom approximately 3.3 million live in the metropolitan area of Santo Domingo, the capital city. The official language of the country is Spanish. The native Taíno people had inhabited Hispaniola before the arrival of Europeans, dividing it into five chiefdoms. They had constructed an advanced farming and hunting society, and were in the process of becoming an organized civilization. The Taínos also in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cochinita Pibil
Cochinita pibil (also puerco pibil or cochinita con achiote) is a traditional Yucatec Mayan slow-roasted pork dish from the Yucatán Peninsula. Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, adding annatto seed, which imparts a vivid burnt orange color, and roasting the meat in a píib while it is wrapped in banana leaf. Methods ''Cochinita'' means baby pig, so true cochinita pibil involves roasting a whole suckling pig. Alternatively, pork shoulder (butt roast), or pork loin is used in many recipes. The high acid content of the marinade and the slow cooking time tenderizes the meat, allowing otherwise tough pieces of meat to be used. The Yucatecan recipes always employ the juice of Seville or bitter oranges for marinating. In areas where bitter oranges are not common, juice of sweet oranges combined with lemons, limes, or vinegar are employed to approximate the effect of the bitter orange on the meat. Another important in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pico De Gallo
''Pico de gallo'' (, ), also called ''salsa fresca'' ('fresh sauce'), ''salsa bandera'' ('flag sauce'), and ''salsa cruda'' ('raw sauce'), is a type of salsa commonly used in Mexican cuisine. It is traditionally made from chopped tomato, onion, and serrano peppers (jalapeños or habaneros may be used as alternatives), with salt, lime juice, and cilantro. ''Pico de gallo'' can be used in much the same way as other Mexican liquid salsas. Because it contains less liquid, it also can be used as a main ingredient in dishes such as tacos and fajitas. The tomato-based variety is widely known as ''salsa picada'' ('minced/chopped sauce'). In Mexico it is normally called ''salsa mexicana'' ('Mexican sauce'). Because the colours of the red tomato, white onion, and green chili and cilantro are reminiscent of the colours of the Mexican flag, it is also called ''salsa bandera'' ('flag sauce'). In many regions of Mexico the term ''pico de gallo'' describes any of a variety of salads (inclu ... [...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] |
Brazil
Brazil ( pt, Brasil; ), officially the Federative Republic of Brazil (Portuguese: ), is the largest country in both South America and Latin America. At and with over 217 million people, Brazil is the world's fifth-largest country by area and the seventh most populous. Its capital is Brasília, and its most populous city is São Paulo. The federation is composed of the union of the 26 States of Brazil, states and the Federal District (Brazil), Federal District. It is the largest country to have Portuguese language, Portuguese as an List of territorial entities where Portuguese is an official language, official language and the only one in the Americas; one of the most Multiculturalism, multicultural and ethnically diverse nations, due to over a century of mass Immigration to Brazil, immigration from around the world; and the most populous Catholic Church by country, Roman Catholic-majority country. Bounded by the Atlantic Ocean on the east, Brazil has a Coastline of Brazi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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