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Patacones
Tostones (, from the Spanish verb ''tostar'' which means "to :wikt:toast, toast") are twice-fried Plantain (cooking), plantain slices commonly found in Latin American cuisine and Caribbean cuisine. Most commonly known as ''tostones'' in Puerto Rican cuisine, Puerto Rico, Mexico, Nicaraguan cuisine, Nicaragua, Cuban cuisine, Cuba, Honduran cuisine, Honduras and Venezuelan cuisine, Venezuela, Dominican Republic cuisine, Dominican Republic, they are also known as ''tachinos'' or ''chatinos'' (Cuba), ''bannann peze'' (Haiti), ''patacones'' (in Ecuadorian cuisine, Ecuador, Panamanian cuisine, Panama, Venezuela, Colombia, Costa Rican cuisine, Costa Rica and Peruvian cuisine, Peru) and, sometimes, ''patacón pisao'' in Colombia. Preparation Green (unripe) plantains are peeled, sliced lengthwise, diagonally, or widthwise, and then frying, fried twice. The raw slices of plantains are fried for one to six minutes on each side until they are golden in color, and removed and patted to remo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tostones
Tostones (, from the Spanish verb ''tostar'' which means "to toast") are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine. Most commonly known as ''tostones'' in Puerto Rico, Mexico, Nicaragua, Cuba, Honduras and Venezuela, Dominican Republic, they are also known as ''tachinos'' or ''chatinos'' (Cuba), ''bannann peze'' (Haiti), ''patacones'' (in Ecuador, Panama, Venezuela, Colombia, Costa Rica and Peru) and, sometimes, ''patacón pisao'' in Colombia. Preparation Green (unripe) plantains are peeled, sliced lengthwise, diagonally, or widthwise, and then fried twice. The raw slices of plantains are fried for one to six minutes on each side until they are golden in color, and removed and patted to remove excess cooking oil. Afterward, they are pounded flat with a hinged utensil made for the task, called a '' tostonera'', or less conveniently, with any kitchen utensil with a sufficiently large flat surface—for instance, between two pl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Patacones And Fried Corvina
Tostones (, from the Spanish verb ''tostar'' which means "to toast") are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine. Most commonly known as ''tostones'' in Puerto Rico, Mexico, Nicaragua, Cuba, Honduras and Venezuela, Dominican Republic, they are also known as ''tachinos'' or ''chatinos'' (Cuba), ''bannann peze'' (Haiti), ''patacones'' (in Ecuador, Panama, Venezuela, Colombia, Costa Rica and Peru) and, sometimes, ''patacón pisao'' in Colombia. Preparation Green (unripe) plantains are peeled, sliced lengthwise, diagonally, or widthwise, and then fried twice. The raw slices of plantains are fried for one to six minutes on each side until they are golden in color, and removed and patted to remove excess cooking oil. Afterward, they are pounded flat with a hinged utensil made for the task, called a '' tostonera'', or less conveniently, with any kitchen utensil with a sufficiently large flat surface—for instance, between two plat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Plantain (cooking)
Cooking bananas are a group of banana cultivars in the genus '' Musa'' whose fruits are generally used in cooking. They are not eaten raw and are generally starchy. Many cooking bananas are referred to as plantains or ' green bananas'. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cooking cultivars belonging to the AAB group, while cooking bananas are any cooking cultivar belonging to the AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is ''Musa'' × ''paradisiaca''. Fe'i bananas (''Musa'' × ''troglodytarum'') from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains", but they do not belong to any of the species from which all modern banana cultivars are descended. Cooking bananas are a major food staple in West and Central Africa, the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Venezuelan Cuisine
Venezuelan cuisine is influenced by its EuropeanKohnstamm, Thomas; Kohn, Beth"Venezuela."Lonely Planet. Accessed October 2011. (Italy, Italian, Spain, Spanish, Portugal, Portuguese, and France, French), West African, and indigenous traditions. Venezuelan cuisine varies greatly from one region to another. Food staples include Maize, corn, rice, Plantain (cooking), plantains, yam (vegetable), yams, beans and several meats. Potatoes, tomatoes, onions, eggplants, Squash (plant), squashes, spinach and zucchini are also common side dishes in the Venezuelan diet. Ají dulce and papelón are found in most recipes. Worcestershire sauce is also used frequently in stews. Venezuela is also known for having a large variety of white cheese (queso blanco), usually named by geographical region. Main dishes Typical snacks Beverages * Beer * Catara sauce – an alleged aphrodisiac based on juice of cassava * ''Chicha'' – non-alcoholic drink, made of boiled white rice, milk and sugar * '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Costa Rican Cuisine
Costa Rican cuisine is known for being mostly mild, with high reliance on fruits and vegetables. Rice and black beans are a staple of most traditional Costa Rican meals, often served three times a day. Costa Rican fare is nutritionally well rounded, and nearly always cooked from scratch from fresh ingredients. Owing to the location of the country, tropical fruits and vegetables are readily available and included in the local cuisine. Owing to the contrast of Costa Rica's large tourist economy the many rural communities throughout the country, the foods available, especially in the more urban areas, have come to include nearly every type of cuisine in addition to traditional Costa Rican dishes. Cities such as San José, the capital, and beach destinations frequented by tourists offer a range of ethnic foods, from Peruvian to Japanese. Chinese and Italian food is especially popular with (the local name for anybody Costa Rican; is also sometimes used for women), and can be found ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colombia
Colombia, officially the Republic of Colombia, is a country primarily located in South America with Insular region of Colombia, insular regions in North America. The Colombian mainland is bordered by the Caribbean Sea to the north, Venezuela to the east and northeast, Brazil to the southeast, Peru and Ecuador to the south and southwest, the Pacific Ocean to the west, and Panama to the northwest. Colombia is divided into 32 Departments of Colombia, departments. The Capital District of Bogotá is also the List of cities in Colombia by population, country's largest city hosting the main financial and cultural hub. Other major urban areas include Medellín, Cali, Barranquilla, Cartagena, Colombia, Cartagena, Santa Marta, Cúcuta, Ibagué, Villavicencio and Bucaramanga. It covers an area of 1,141,748 square kilometers (440,831 sq mi) and has a population of around 52 million. Its rich cultural heritage—including language, religion, cuisine, and art—reflects its history as a co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hogao
Hogao is a variant of Spanish sofrito and is typically used in Colombian cuisine. It is traditionally made with only long green onions and tomatoes, differing from guiso, which can also be made with round onions, garlic, cumin, salt In common usage, salt is a mineral composed primarily of sodium chloride (NaCl). When used in food, especially in granulated form, it is more formally called table salt. In the form of a natural crystalline mineral, salt is also known as r ..., and pepper that are sauteed over low heat during the cooking process. It is used for meats, arepas, rice, and other dishes, and can complement the famous '' bandeja paisa''. The ingredients and naming tradition varies from region to region, though it is originally from Antioquia and the region whose people are known as paisa. Its name comes from the old use of the verbs ''ahogar'' and ''rehogar'' that reference a slow cooking technique. Goya Foods sells bottled hogao commercially in the United ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ají (sauce)
''Ají'' is a spicy sauce that contains ''ají'' peppers, oil, tomatoes, cilantro (coriander), garlic, onions, and water. It is served as a condiment to complement main dishes popular in Latin American cuisines, and prepared by blending its ingredients using a food processor or blender. Although ''ají'' sauce recipes can vary from person to person, there are generally country-specific and region-specific varieties. Description ''Ají'' is a spicy sauce made from ''ají'' peppers that is usually served to accompany other dishes in a variety of Latin American cuisines.Mautone, Gianna. "A Vegan Taste of ECUADOR." ''Vegetarian Journal'', vol. 32, no. 3, 2013, pp. 6-8''. ProQuest.'' Its most basic ingredients include ají peppers, water, oil, garlic, cilantro, and salt. Ingredients are usually blended together using a blender or food processor. ''Ají'' has been prepared in Andean countries such as Bolivia, Colombia, and Peru since at least the time of the Incas, who call ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Garlic Sauce
Garlic sauce is a sauce prepared using garlic as a primary ingredient. It is typically a pungent sauce, with the depth of garlic flavor determined by the amount of garlic used. The garlic is typically crushed or finely diced. Simple garlic sauce is composed of garlic and another ingredient to suspend it via emulsion, such as oil, butter or mayonnaise. Various additional ingredients can be used to prepare the sauce. Garlic sauce can be used to add flavor to many foods and dishes, such as steak, fish, seafood, mutton, chops, chicken, eggs and vegetables. It is also used as a condiment. Types Agliata Agliata is a savory and pungent garlic sauce and condiment in Italian cuisine used to flavor and accompany broiled or boiled meats, fish and vegetables. It is first attested in Ancient Rome, and it remains part of the cuisine of Liguria. Porrata is a similar sauce prepared with leeks in place of garlic. Aioli Aioli is a Mediterranean sauce made of garlic and olive oil; in some r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mojo (sauce)
Mojo (, from Portuguese language, Portuguese ''molho'' , meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties (called ''pimienta'' in Spain), garlic, paprika (called ''pimentón'' in Spain), cumin or coriander, and other spices. Mojo originated in the Canary Islands, where the main varieties are green mojo (''mojo verde''), red mojo (''mojo rojo''), and spicy red mojo (''mojo picón''). Other countries have recipes similar to mojo, where acidic ingredients such as vinegar, lemon, orange (fruit), orange, or Lime (fruit), lime juice may be used. Canarian mojo Green mojo, or mojo containing green spices, is commonly used for fish, especially the proper ''green mojo'' (made with green pepper) but also coriander mojo (''mojo de cilantro'') and parsley mojo (''mojo de perejil''). As coriander mojo and parsley mojo contain some water, they need to be kept in the refrigerator and h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
French Fries
French fries, or simply fries, also known as chips, and finger chips (Indian English), are '' batonnet'' or '' julienne''-cut deep-fried potatoes of disputed origin. They are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. Pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven, such as an air fryer. French fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. They are typically salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other sauces. Fries can be topped more heavily, as in the dishes of poutine, loaded fries or chili cheese fries, and are occasionally made from sweet potatoes instead of potatoes. Preparation The standard method for cooking french fries is deep f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
