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Río Segundo, Córdoba
Rio Segundo, abbreviated as Río 2º, is a city located near the geographical center of Argentina, built on the banks of the river Rio Segundo about east-southeast of Córdoba and about west-northwest of Buenos Aires. It is the largest city of the Río Segundo County(department). Rio Segundo straddles National Route 9 and a main train line that runs from Córdoba to Buenos Aires. Pilar is a smaller city in size that resides on the other side of the river. Economy Most of Rio Segundo's economic revenue comes from the creation of raw materials such as; cereals, meat, fodder, sand, and stone. There are several large meat processing plants (frigorificos) within city limits. Georgalos, also found within city limits, is a large economic contributor for Rio Segundo making a variety of candies. Many workers travel by bus to Córdoba to work in the Fiat car manufacturing plant. Construction is also a large employer of Rio Segundo being that it is an old city that is in need of const ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Provinces Of Argentina
Argentina is subdivided into twenty-three federated states called provinces ( es, provincias, singular ''provincia'') and one called the autonomous city (''ciudad autónoma'') of Buenos Aires, which is the federal capital of the republic ( es, Capital Federal, links=no) as decided by the National Congress of Argentina, Argentine Congress. The provinces and the capital have their own constitutions, and exist under a federalism, federal system. History During the Argentine War of Independence, War of Independence the main cities and their surrounding countrysides became provinces though the intervention of their Cabildo (council), ''cabildos''. The Anarchy of the Year XX completed this process, shaping the original thirteen provinces. Jujuy Province, Jujuy seceded from Salta Province, Salta in 1834, and the thirteen provinces became fourteen. After seceding for a decade, Buenos Aires Province accepted the 1853 Constitution of Argentina in 1861, and its capital city was made ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Yerba Maté
Yerba mate or yerba-maté (''Ilex paraguariensis''; from Spanish ; pt, erva-mate, or ; gn, ka'a, ) is a plant species of the holly genus '' Ilex'' native to South America. It was named by the French botanist Augustin Saint-Hilaire. The leaves of the plant can be steeped in hot water to make a beverage known as '' mate''. Brewed cold, it is used to make '' tereré''. Both the plant and the beverage contain caffeine. The indigenous Guaraní and some Tupí communities (whose territory covered present-day Paraguay) first cultivated and consumed yerba mate prior to European colonization of the Americas. Its consumption was exclusive to the natives of only two regions of the territory that today is Paraguay, more specifically the departments of Amambay and Alto Paraná. After the Jesuits discovered its commercialization potential, yerba mate became widespread throughout the province and even elsewhere in the Spanish Crown. Mate is traditionally consumed in central and southern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cities In Argentina
This is a list of cities in Argentina. List of Argentine cities of 45,000 to 150,000 inhabitants This is a list of the localities of Argentina of 45,000 to 150,000 inhabitants ordered by amount of population according to the data of the 2001 INDEC Census. * San Nicolás de los Arroyos (Buenos Aires) 133,602 * San Rafael (Mendoza) 104,782 * (Buenos Aires) 103,992 * (Chubut) 103,305 * (La Pampa) 101,987 * (Buenos Aires) 101,010 * (San Luis) 97,000 * (Chubut) 93,995 Morón (BuenosBuenos Aires) 90,382 * (Buenos Aires) 90,313 * Carlos de Bariloche (Río Negro) 90,000 * Maipú (Mendoza) 89,433 * Zárate (Buenos Aires) 86,686 * Burzaco (Buenos Aires) 86,113 * Pergamino (Buenos Aires) 85,487 * Grand Bourg (Buenos Aires) 85,159 * Monte Chingolo (Buenos Aires) 85,060 * Olavarría (Buenos Aires) 83,738 * Villa Krause (San Juan) 83,605 * Rafaela (Santa Fe) 82,530 * Junín (Buenos Aires) 82,427 * Remedios de Escalada (Buenos Aires) 81,465 * La Tablada (Buenos Aires) 80,389 * ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Populated Places In Córdoba Province, Argentina
Population typically refers to the number of people in a single area, whether it be a city or town, region, country, continent, or the world. Governments typically quantify the size of the resident population within their jurisdiction using a census, a process of collecting, analysing, compiling, and publishing data regarding a population. Perspectives of various disciplines Social sciences In sociology and population geography, population refers to a group of human beings with some predefined criterion in common, such as location, race, ethnicity, nationality, or religion. Demography is a social science which entails the statistical study of populations. Ecology In ecology, a population is a group of organisms of the same species who inhabit the same particular geographical area and are capable of interbreeding. The area of a sexual population is the area where inter-breeding is possible between any pair within the area and more probable than cross-breeding with ind ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mate (beverage)
or maté () also known as or , is a traditional South American caffeine-rich infused drink. It is made by soaking dried leaves of the yerba mate (''Ilex paraguariensis''), in hot water and is served with a metal straw in a container typically made from a calabash gourd (the ''mate'' proper), but also in some areas made from a cattle horn (''guampa''). was consumed by the Guaraní and Tupí peoples. It has been drunk in South America since before the arrival of Europeans. Its consumption was exclusive to the natives of Paraguay, more specifically the departments of Amambay and Alto Paraná. Some ethnic groups that consumed it are the Avá, the Mbyá and the Kaiowa, and also, to a lesser extent, other ethnic groups that carried out trade with them, such as the ñandevá, the Taluhet (ancient pampas) and the Qom people (Tobas). It is the national beverage of Argentina, Paraguay and Uruguay and is also consumed in the Bolivian Chaco, Northern and Southern Chile, southern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dulce De Leche
''Dulce de leche'' (; pt, doce de leite), also known as caramelized milk, milk candy or milk jam in English, is a confection from Latin America prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods. ''Dulce de leche'' is Spanish for "sweet adeof milk". Other regional names in Spanish include ''manjar'' ("delicacy") and ''arequipe''; in Mexico and some Central American countries ''dulce de leche'' made with goat's milk is called 'cajeta'. In French it is called ''confiture de lait.'' It is also known under the name of ''kajmak'' in Polish cuisine, where it was independently created based on Turkish kaymak, a kind of clotted cream. Kajmak is most commonly used for wafers or the mazurek pie traditionally eaten on Easter. Preparation and uses The most basic recipe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastry
Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests many kinds of baked products made from ingredients such as flour, sugar, milk, butter, shortening, baking powder, and eggs. Small tarts and other sweet baked products are called pastries as a synecdoche. Common pastry dishes include pies, tarts, quiches, croissants, and pasties. The French word pâtisserie is also used in English (with or without the accent) for the same foods. Originally, the French word referred to anything, such as a meat pie, made in dough (''paste'', later ''pâte'') and not typically a luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. Pastry can also refer to the pastry dough, from w ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Viennese Cuisine
Viennese cuisine is the cuisine that is characteristic of Vienna, Austria, and a majority of its residents. Viennese cuisine is often treated as equivalent to Austrian cuisine, but while elements of Viennese cuisine have spread throughout Austria, other Austrian regions have their own unique variations. Viennese cuisine is best known for its Wiener schnitzel and pastries, but it includes a wide range of other unique dishes. Vienna has been the capital of Austria for more than a thousand years. It became the cultural centre of the nation and developed its own regional cuisine; as such, Viennese cuisine has distinct cooking. The variety of ingredients sold on the Naschmarkt might lead to the thought of a broadly varied cooking culture. In fact, dishes heavily depending on meat make up typical Viennese cuisine: Wiener schnitzel (veal coated in breadcrumbs and fried), Tafelspitz (boiled beef), Beuschel (a ragout containing veal lungs and heart), and Selchfleisch (smoked meat) wit ... [...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] |
Locro
Locro (from the Quechua ''ruqru'') is a hearty thick squash stew, associated with Native Andean civilizations, and popular along the Andes mountain range. It is one of the national dishes of Peru, Bolivia, Ecuador, Chile, Paraguay, Northwest Argentina and Southwestern Colombia. Composition The dish is a classic squash, corn, beans, and potato or pumpkin soup well known along the South American Andes. In some regions locro is made using a specific kind of potato called "papa chola", which has a unique taste and is difficult to find outside of its home region. The defining ingredients are squash, corn, some form of meat (usually beef, but sometimes beef jerky or chorizo), and vegetables. Other ingredients vary widely, and typically include onion, beans, squash or pumpkin. It is mainly eaten in winter. In Ecuador, a variant known as yahuarlocro is popular. It incorporates lamb entrails and lamb blood to the recipe. In Argentina its consumption has spread from the Northw ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Empanada
An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world. The name comes from the Spanish (to bread, i.e., to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying. Origins The origin of empanadas is unknown but they are thought to have originated in Galicia, a region in northwest Spain. A cookbook published in Catalan in 1520, ''Llibre del Coch'' by Robert de Nola, mentions empanadas filled with seafood in the recipes for Catalan, Italian, French, and Arabian food. By country and region Argentina Argentine empanadas are often served during parties and festivals as a starter or main course. Shops specialize in freshly m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of Argentina
Argentine cuisine is described as a cultural blending of Mediterranean influences brought by the Spanish during the colonial period and, later, by Italian and Spanish immigrants to Argentina during 19th and 20th centuries, with influences from a further cultural blending of ''criollos'' (due to Spanish colonizers) with the Indigenous peoples of Argentina (such as ''mate'' and ''humitas''). Argentine annual consumption of beef has averaged 100 kg (220 lbs) per capita, approaching 180 kg (396 lbs) per capita during the 19th century; consumption averaged 67.7 kg (149 lbs) in 2007. Beyond ''asado'' (the Argentine barbecue), no other dish more genuinely matches the national identity. Nevertheless, the country's vast area, and its cultural diversity, have led to a local cuisine of various dishes. The great immigratory waves consequently imprinted a large influence in the Argentine cuisine, after all Argentina was the second country in the world wit ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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