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Guagua De Pan
T'anta wawa ("bread baby", from Aymara and Quechua "bread" and "child, baby"; hispanicized names: , ''tantaguaguas'', ''tantahuahua'', ''wawas de pan'', ''tantawawas'' and ''muñecas de pan'') is a type of sweet roll shaped and decorated in the form of a small child or infant. They are generally made of wheat and sometimes contain a sweet filling. They are made and eaten as part of ancestral rites in Andean regions of Bolivia, Ecuador, Peru, the south of Colombia, and the north of Argentina, mainly on All Souls' Day, but also as part of agricultural festivals, carnivals, and Christmas. Regional characteristics Ecuador ''T'anta wawa'' are consumed on November 2 all over the Andean region. They are eaten with colada morada. They are made by families and exchanged among groups of family and friends and given to godchildren. In rural cemeteries and indigenous communities, such as Tungurahua Province, they are used as offerings as part of a ceremony of encounter with one's ancestor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colada Morada
Colada Morada is a drink that is part of Ecuador's gastronomic culture along with t'anta wawa bread dolls. It is a purple and thick liquid that is prepared with typical fruits of Ecuador, spices and corn flour. This drink is traditionally consumed on November 2, a holiday called All Souls' Day or Day of the Dead, along with the so-called t'anta wawa (bread usually of non-ordinary flavor and various fillings that has the shape of a doll, hence the name) which are representations of the dead wrapped in a blanket. The origin of this drink dates back to pre-Columbian times, where the ancestral peoples related to harvest and planting as synonyms of life and death. Indigenous people from the Ecuadorian mountain range celebrated the rainy season and in turn worshipped their relatives who had died. Being the Colada Morada as a symbol of a happy journey from life to death. For the same reason, they exhumed their dead and shared with them this traditional drink. As a great example in whic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Department Of Ancash
Ancash (; ) is a department and region in western Peru. It is bordered by the departments of La Libertad on the north, Huánuco and Pasco on the east, Lima on the south, and the Pacific Ocean on the west. Its capital is the city of Huaraz, and its largest city and port is Chimbote. The name of the region originates from the Quechua word ('light, of little weight'), from ('blue') or from ('eagle'). Geography Ancash is a land of contrasts: it features two great longitudinal valleys, which combine the mountain characteristics of the Callejón de Huaylas (Alley of Huaylas) with the sylvan ones of the Alto Marañón. Kilometres of sandy beaches and the blue waters of the Pacific. The territory of the coast, high plateaux and Andean '' punas'' of the department are flat, while the rest of the territory, in the Andes, is very rough. In the west, there are slopes with strong declivity form narrow canyons with abrupt and deserted sides. The rough territory of the department ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ecuadorian Cuisine
Ecuadorian cuisine is diverse, varying with altitude and associated agricultural conditions. Ecuadorian cuisine is an amalgamation of Spanish, Andean, and Amazonian cuisines and to a lesser degree Italian, Lebanese, African, and Chinese. Beef, chicken, and seafood are popular in the coastal regions, especially ceviche, and are typically served with carbohydrate-rich foods, such as rice accompanied with lentils, pasta, or plantain. In the mountainous regions pork, chicken, beef and ''cuy'' (guinea pig) are popular and are often served with rice, maize, or potatoes. A popular street food in mountainous regions is ', consisting of potatoes served with roasted pig. Some examples of Ecuadorian cuisine in general include ' (green plantain slices fried in oil, mashed up, and then refried), ' (a pan-seared potato ball), and ' (a type of stew made from goat). A wide variety of fresh fruit is available, particularly at lower altitudes, including ', passionfruit, ', several type ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latin American Cuisine
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments ( guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre). Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice, corn, pasta, bread, plantain, potato, yucca, and beans are also staples in Latin American cuisine. Latin American beverages are just as distinct as their foods. Some of the beverages predate colonization. Some popular beverages include coffee, mate, guayusa, hibiscus tea, horc ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Allhallowtide
Allhallowtide, Hallowtide, Allsaintstide, or the Hallowmas season is the Western Christian Church, Western Christian season encompassing the triduum of All Saints' Eve (Halloween), All Saints' Day (All Hallows') and All Souls' Day, as well as the International Day of Prayer for the Persecuted Church (observed on the first Sunday of November) and Remembrance Sunday (observed on the second Sunday in November) in some traditions. The period begins on 31 October annually. Allhallowtide is a "time to remember the dead, including Christian martyrs, martyrs, saints, and all faithful departed Christians." The present date of Hallowmas (All Saints' Day) and thus also of its vigil (Hallowe'en) was established for Rome perhaps by Pope Gregory III (731–741) and was made of obligation throughout the Frankish Empire by Louis the Pious in 835. Elsewhere, other dates were observed even later, with the date in Ireland being 20 April. In the early 11th century, the modern date of All Souls' Day wa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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] |
List Of Ecuadorian Dishes And Foods
This is a list of Ecuadorian dishes and foods. The cuisine of Ecuador is diverse, varying with altitude, agricultural conditions, and the ethnic and racial makeup of local communities. On the coast, a variety of seafood, grilled steak and chicken are served along with fried plantain, rice and beans. Stewed beef and goat are traditional too. The most traditional seafood dishes are ceviche (shrimp, mussels, oysters, fish, and others) and fish soup. Also, there are a variety of soups based on local vegetables, like sopa de queso (vegetables and white cheese) and caldo de bolas, a soup based on plantains. In the mountains the most culturally consensuated dishes are encebollado, hornado and fritada, while in the coast they are ceviche, encebollado and . Pork, chicken, beef, and ''cuy'' (guinea pig) are served with a variety of carbohydrate-rich foods, especially rice, corn, and potatoes. A popular street food in mountainous regions is '' hornado'' (roasted pig), which is often served ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Peruvian Dishes
These dishes and beverages are representative of the Peruvian cuisine. Traditional dishes * Adobo de chancho: Pork, pepper, ground garlic, onion, vinegar, and salt. * Adobo: Pork marinated with concho de chicha (corn beer sediment) and spices, cooked in a pot with onions, served with bread. * Aguadito * Aguadito de mariscos: Rice stew with vegetables with shellfish and some shrimps. * Ají de gallina: A chicken stew made with cream, cheese, aji (hot pepper), and peanuts. * Aji de langostinos: Prawns in a bread crumb and aji amarillo (hot pepper) sauce, green pepper too. * Anticuchos: Grilled brochettes of beef heart, macerated in vinegar and aji panca (hot pepper). * Apanado de alpaca: Breaded alpaca meat, served with rice, potatoes, and salad. * Aguadito de pollo: a traditional chicken soup in Peruvian cuisine consisting of chicken, cilantro, vegetables and spices. * Arroz con pato a la Limeña: Like Arroz con pato a la Chiclayana but the salad contains mash ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pan De Muerto
is a type of pan dulce traditionally baked in Mexico and the Mexican diaspora during the weeks leading up to the Día de Muertos, which is celebrated from November 1 to November 2. Description It is a sweetened soft bread shaped like a bun, often decorated with bone-shaped phalanx pieces. Some traditions state that the rounded or domed top of the bread represents a grave. Bread of the dead usually has skulls or crossbones added in extra dough. The bones represent the deceased one ( or ), or perhaps bones coming out of a grave, there is normally a baked tear drop on the bread to represent goddess Chīmalmā's tears for the living. The bones are often represented in a circle to portray the circle of life. The bread is topped with sugar, sometimes white and sometimes dyed pink. This bread can be found in Mexican grocery stores in the U.S. The classic recipe for is a simple sweet bread recipe, often with the addition of anise seeds, and other times flavored with orange flower ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Department Of Arequipa
Arequipa () is a department and region in southwestern Peru. It is the sixth largest department in Peru, after Puno, Cuzco, Madre de Dios, Ucayali, and Loreto, its sixth most populous department, and its eleventh least densely populated department. It is bordered by the departments of Ica, Ayacucho, Apurímac and Cusco in the north, the Department of Puno in the east, the Department of Moquegua in the south, and the Pacific Ocean in the west. Its capital, also called Arequipa, is Peru's second-largest city. Geography This department has a rough topography, which is characterised by heavy layers of volcanic lava covering large areas of its inter-Andean sector. It has deep canyons such as the ones formed by the Ocoña and Majes rivers. Plateaus range in height from medium, such as La Joya, and high-altitude ones such the Arrieros Pampa and those located in the zones of Chivay, Huambo and Pichucolla. Volcanic cones, such as Misti, Chachani, Ampato, Mismi, Solimana ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Department Of Cuzco
Cusco, also spelled Cuzco (; ), is a department and region in Peru and is the fourth-largest department in the country, after Madre de Dios, Ucayali, and Loreto. It borders the departments of Ucayali on the north; Madre de Dios and Puno on the east; Arequipa on the south; and Apurímac, Ayacucho and Junín on the west. Its capital is Cusco, the historical capital of the Inca Empire. Geography The plain of Anta contains some of the best communal cultivated lands of the Department of Cusco. It is located about above sea level and is used to cultivate mainly high altitude crops such as potatoes, tarwi (edible lupin), barley and quinoa. Provinces * Acomayo (Acomayo) * Anta (Anta) * Calca ( Calca) * Canas (Yanaoca) * Canchis (Sicuani) * Chumbivilcas (Santo Tomás) * Cusco (Cusco) * Espinar (Yauri) * La Convención ( Quillabamba) * Paruro ( Paruro) * Paucartambo ( Paucartambo) * Quispicanchi (Urcos) * Urubamba ( Urubamba) Languages According to the 2007 Peru ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Department Of Apurímac
Apurímac () is a department in southern-central Peru. It is bordered on the east by the Department of Cusco, on the west by the Department of Ayacucho, and on the south by the Arequipa and Ayacucho departments. The department's name originates from the Quechua language and means ''"where the gods speak"'' in reference to the many mountains of the region (gods in the Andean religion) that seem to be talking to each other. Political division Image:Provinces_of_the_Apurímac_region_in_Peru.png, left, Map of the Apurímac region showing its provinces poly 33 93 26 87 22 79 15 77 15 73 13 64 11 57 7 50 7 41 8 37 7 31 11 25 12 16 11 11 13 6 18 1 22 1 28 17 39 22 51 29 62 38 71 45 64 56 69 68 69 72 67 73 62 66 59 70 58 74 52 73 48 73 44 76 45 78 45 86 41 92 33 93 Chincheros Province poly 116 45 122 42 129 47 142 42 147 45 152 39 161 37 169 42 178 46 185 52 198 61 206 68 234 79 239 87 231 107 224 102 214 104 214 99 199 105 205 111 199 120 185 130 189 134 178 137 175 144 175 148 171 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
