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Salvadoran cuisine. Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Amerindian cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac and Cacaopera peoples and some African influences. Many of the dishes are made with maize (corn).
Arroz con pollo. Arroz con pollo ( Spanish for rice with chicken) is a traditional dish of Latin America. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables. In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo ...
Pollo a la brasa. Pollo a la brasa, pollo asado, blackened chicken, or charcoal chicken is a variety of rotisserie chicken especially associated with the cuisine of Peru. [ 1][ 2] It was developed in Peru in the 1950s by Swiss immigrants to Peru. [ 1]
July 31, 2024 at 2:10 PM. A deadly food poisoning outbreak has led to the recall of more than 7 million pounds of popular Boar's Head deli meats made at a plant in Virginia. U.S. health officials ...
Residents of one of the South's last Gullah-Geechee communities of Black slave descendants submitted signatures Tuesday, hoping to force a referendum on whether to reverse zoning changes that they ...
Sancocho (from the Spanish verb sancochar, "to parboil") is a traditional stew in several Caribbean cuisine and Latin American cuisines. Latin variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Mexico, Ecuador, Panama, Puerto Rico, Trinidad and Tobago, and Venezuela. It usually consists of large pieces ...
“It's the one I wanted, and the one I got,” MacIntyre said after making a 22-foot birdie putt that fell on its last turn on the last hole for a 3-under 67 and a one-shot victory over Adam Scott.
Mole (Spanish:; from Nahuatl mōlli, Nahuatl:), meaning 'sauce', is a traditional sauce and marinade originally used in Mexican cuisine.In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito (yellow mole), mole chichilo, mole colorado or coloradito (reddish mole), mole manchamantel or manchamanteles (tablecloth stainer ...