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Bolivian Cuisine
Bolivian cuisine is the indigenous cuisine of Bolivia from the Aymara and Inca cuisine traditions, among other Andean and Amazonian groups. Later influences stemmed from Spaniards, Germans, Italians, French, and Arabs due to the arrival of conquistadors and immigrants from those countries. The traditional staples of Bolivian cuisine are corn, potatoes, quinoa and beans. These ingredients have been combined with a number of staples brought by the Spanish, such as rice, wheat, beef, and pork. Bolivian cuisine differs by geographical locations. In Western Bolivia in the Altiplano, due to the high, cold climate, cuisine tends to use spices, whereas in the lowlands of Bolivia in the more Amazonian regions, dishes consist of products abundant in the region: fruits, vegetables, fish and yuca. Influences Bolivian cuisine has been influenced by the Inca cuisine, Aymara cuisine, Spanish cuisine, and to a lesser extent the cuisines of other neig ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef
Beef is the culinary name for meat from cattle (''Bos taurus''). Beef can be prepared in various ways; Cut of beef, cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often Ground beef, ground or minced, as found in most hamburgers. Beef contains protein, iron, and vitamin B12. Along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed meat, processed. Beef has a high Environmental impact of meat production, environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product. In prehistoric times, humans hunted aurochs and later domesticated them. Since that time, numerous beef cattle, breeds of cattle have been Selective breeding, bred specifically for the quality or quantity of their meat. Today, beef is the third most widely consumed meat in the world, aft ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Silpancho
Silpancho (original Quechua word: Sillp'anchu) is a popular Bolivian food from the city of Cochabamba. When prepared properly, this tends to be a large and fulfilling meal with a diversity of carbohydrates and fats. It consists of a base layer of rice, usually white, followed by a layer of boiled and sliced potatoes. Next, a thin layer of pounded meat is followed by a layer of chopped tomato. In addition, onion, beet and parsley are mixed together and topped with either one or two fried eggs. Variants including dicing and cooking the meat over the rice cooked instead of remaining in steak form. Another variant is to place pico de gallo on top of the eggs instead of parsley, onion and beets. Another variant marinates the meat using ingredients including soy sauce. Silpancho can be found in a type of sandwich called " Trancapecho", containing all the ingredients (even rice Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over hal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pique Macho
Pique macho is a Bolivian dish consisting of beef, red onion, green pepper, tomato, french fries, mustard, mayonnaise, and ketchup. Depending on the region it is cooked, boiled egg may also be included. Smaller portions are simply called ''pique''; ''pique macho'' is a huge portion, and traditionally spicy because of the pimenton. Urban legend suggests that this is because you are macho Machismo (; ; ; ) is the sense of being " manly" and self-reliant, a concept associated with "a strong sense of masculine pride: an exaggerated masculinity". Machismo is a term originating in the early 1940s and 1950s and its use more wi ... if you can finish one by yourself, though most diners opt to share the dish amongst a pair or a group. Another legend says that a group of workers, late at night, drunk, were hungry. The owner of the restaurant said they were closing and had nothing. The group of workers insisted that they would eat anything. The owner proceeded to chop what she ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fricasé
''Fricasé'' is a traditional soup in Bolivian cuisine prepared with pork, pork ribs or chicken, hominy, chuño (a freeze-dried potato product) or potatoes, onion, garlic, salt, pepper and spices. It is sometimes consumed as a hangover food, as having a theoretical potential for easing or alleviating symptoms associated with the hangover. ''Fricasé'' is a common soup in Bolivia, and is often sold and consumed in the morning. It is a spicy soup that is typically prepared using large chunks of meat, and ''chuno'' potatoes are typically used in the Altiplano region of Bolivia. The aji pepper is sometimes used as an ingredient, and bread crumbs are sometimes used to thicken the soup. See also * List of chicken dishes * List of pork dishes * Pozole Pozole (; from ) is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat (typically chicken or pork), and can be seasoned and garnished with shredded lettuce or cabbage, chili peppers, onion, garlic, r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Capsicum Baccatum
''Capsicum baccatum'', also simply referred to as ' (), is a member of the genus ''Capsicum'', and is one of the five domesticated chili pepper species. The fruit tends to be very pungent and registers 30,000 to 50,000 on the Scoville heat unit scale. Botany Chili pepper varieties in the ''C. baccatum'' species have white or cream-colored flowers and typically have a green or gold corolla. The flowers are either insect or self-pollinated. The fruit pods of the ''baccatum'' species have been cultivated into a wide variety of shapes and sizes, unlike other ''capsicum'' species, which tend to have a characteristic shape. Unlike a ''Capsicum frutescens'' plant, the pods typically hang down and can have a citrus or fruity flavor. Cultivated baccatum (''C. baccatum'' var. ''pendulum'') is the domesticated pepper of choice of Bolivia, Colombia, Ecuador, Peru, and Chile. The Moche culture often represented fruits and vegetables in their art, including ''ají amarillo'' peppers. South ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charque
Jerky is lean trimmed meat strips which are dehydrated to prevent spoilage and seasoned to varying degrees. Normally, this drying includes the addition of salt to prevent microbial growth through osmosis. The word "jerky" derives from the Quechua word ''ch'arki'' which means "dried, salted meat". Modern manufactured jerky is often marinated, prepared with a seasoned spice rub or liquid, or smoked with low heat (usually under ). Store-bought jerky commonly includes sweeteners such as brown sugar. Jerky is ready to eat, needs no additional preparation, and can be stored for months without refrigeration. A proper protein-to-moisture content is required in the final cured product to ensure maximum shelf-life. Many products that are sold as jerky consist of highly processed, chopped, and formed meat rather than traditional sliced whole-muscle meat. These products may contain more fat, but moisture content, as in the whole-muscle product, must meet a 0.75 to 1 moisture-to pr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basque Cuisine
Basque cuisine refers to the cuisine of the Basque Country and includes meats and fish grilled over hot coals, '' marmitako'' and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, '' pintxos'' (Basque '' tapas)'', Idiazabal sheep's cheese, '' txakoli'' ( sparkling white wine), and Basque cider. A ''basquaise'' is a type of dish prepared in the style of Basque cuisine that often includes tomatoes and sweet or hot red peppers. Overview Basques have also been quick to absorb new ingredients and techniques from new settlers and from their own trade and exploration links. Jews expelled from Spain and Portugal created a chocolate and confectionery industry in Bayonne still well-known today, and part of a wider confectionery and pastry tradition across the Basque Country. Basques embraced the potato and the capsicum, used in hams, sausages and recipes, with pepper festivals around the area, notably Ezpeleta and Puente la Reina. Olive oil is more commonly used than ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paraguayan Cuisine
Paraguayan cuisine is the set of dishes and culinary techniques of Paraguay. It has a marked influence of the Guaraní people combined with the Spanish cuisine and other marked influences coming from the immigration received by bordering countries such as Italian cuisine and German cuisine. The city of Asunción is the epicenter of the distinctive gastronomy that extends in current Paraguay and its areas of influence, which is the reason why is considered the mother of the gastronomy of the Río de la Plata. It is worth clarifying that in the Paraguayan society, the exchange of knowledge between mestizos, creoles and cario-guaraní people occurred before the Jesuit missions. History Pre-Columbian period There are references dating back to 1567 from the German chronicler and military man Ulrich Schmidl, who published in Baviera his experiences in Paraguay and the Río de la Plata, whose testimonies coincide with other chroniclers on the anthropophagic customs of many Native ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Argentine Cuisine
Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, Poroto, beans, and yerba mate, to Mediterranean cuisine, Mediterranean influences brought by the Spanish during the colonial period. This was complemented by the significant influx of Italian Argentine, Italian and Spanish Argentine, Spanish immigrants to Argentina during the 19th and 20th centuries, who incorporated plenty of their food customs and dishes such as Argentine pizza, pizzas, pasta and Spanish omelette, Spanish tortillas. Beef is a main part of the Argentine diet due to its vast production in the country's plains. In fact, Argentine annual consumption of beef has averaged per capita, approaching per capita during the 19th century; consumption averaged in 2007. Beyond ''asado'' (the Argentine barbecue), no other dish more genuinely matches the national identity. Nevertheless, the coun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Cuisine
Spanish cuisine () consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines. Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as Sofrito, ''sofritos''). Herbs most commonly used include parsley, oregano, rosemary and thyme. The use of garlic has been noted as common in Spanish cooking. The most-used meats in Spanish cuisine include Chicken as food, chicken, pork, Lamb and mutton, lamb and veal. Fish as food, Fish and seafood are also consumed on a regular basis. Tapas and pinchos are snacks and appetizers commonly served in bars and cafes. History Antiquity Authors such as Strabo wrote about the aboriginal people of Spain using nuts and acorns as staple foods. The extension of vineyards along the Mediterranean seemed to be du ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
