Anagram & Information om | Engelska ordet AREPAS

Exempel på hur man kan använda AREPAS i en mening

• Important dishes include humitas, locro, chanfaina, arepas, quimbolitos (dessert tamales), and peppers.
• 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).
• However, the presence of arepas dates from 3,000 years ago (Specifically in the Altiplano Cundiboyacense by the Muisca), while in Venezuela, the estimate is about 2,800 years ago.
• is used to make the maize flour dough also known as "masa de arepa" or "Masarepa", which is used to make Venezuelan dishes such as arepas, hallacas, empanadas, bollos Pelons, and several Colombian dishes.
• Representative snacks and breads are arepas (corn cakes), tortas de choclo, almojábanas, pandebonos, aborrajados (fried sweet plantains with cheese), empanadas, and mogollas.
• People mainly have it with breakfast, in dishes like "mote de queso," or grated in foods like arepas and bollos (especially the hard and salty kind).
• Modern versions of changua include chicken stock instead of water, tomato concassé, chopped cilantro, almojábana and "Choclo" arepas.
• Typical desserts are cassava fritters with honey, baked pumpkin with honey, sweet potato with coconut, coyol palm fruit in syrup, pumpkin seed marzipan, melcochas (sweets made of beaten thick honey in different shapes) arepas, tejocotes in sweet syrup and ciricote (a local fruit).
• Food: Goat meat birria, chicken or turkey birria, arepas, panela, and empanochadas (wheat flour and piloncillo bread) and the famous cotorras, "guaraches", "picones" (fluffy sweet breads, raised in a cone shape), and "birotes" (salty wheat flour breads, soft and fluffy on the inside, and hard on the outside).
• The Colombian fritanga, for example, combines different typical components such as morcilla (blood sausage), chorizo (sausage), chicharrón (pork belly), longaniza, chunchullo, maduros (plantains), papa criolla (small yellow potatoes), and arepas.
• The Venezuelan cuisine varies by region of the country, however, the most typical dishes of national cuisine are: pabellón criollo, asado negro, reina pepeada, sancocho, mondongo, especially arepas or cachapas.

Förberedelsen av sidan tog: 271,53 ms.