I need dishes in Spanish Countries!?!
Honduras
Guatemala
Paraguay
Peru
Puerto Rico
Republica Dominica
Please help and thank you!
Answers: Give me at least one dish in the following country with a short description about it please! Its for a project and I really need help on it. And a source would be great!
Honduras
Guatemala
Paraguay
Peru
Puerto Rico
Republica Dominica
Please help and thank you!
HONDURAS:
Sopa de Caracol
Sopa de Caracol of La Ceiba, Honduras Conch soup is one of the most representative dishes of the Honduran cuisine. This soup was made famous throughout Latin America because of a catchy song from Banda Blanca called "Sopa de Caracol." Conch soup is unique to Honduras,especially in the Caribbean region. The conch is cooked in coconut milk and the conch's broth, with spices, yucca, cilantro, and green plaintains known as guineo verde.
Baleadas are one of Honduras's most popular foods. A baleada is a wheat flour tortilla, often quite thick, folded in half and filled with mashed fried beans. This is the no-frills baleada. But most Hondurans take their baleadas with any or all of the following: dried, crumbly fresh cheese; scrambled eggs; sausage, chicken, or pork; "crema" or "mantequilla", which is something like runny, sweetened sour cream; "chizmol", which is diced tomatoes, onions, and peppers; and sliced avocados. Most bigger Honduran towns have one or more baleada shops, which are often open air restaurants with a roof, where the customer orders and pays for the baleadas at a counter and then takes them over to picnic tables to eat them. The most popular baleada shops are crowded around the clock.
**************************************...
GUATEMALA:
Paches: tamales with a potato base
Chuchitos are the so-called name for tamales in Guatemala. Similar to tamales in other regions around the Americas, chuchitos are composed of cornmeal, pork, and spices steamed in corn husks.
**************************************...
PARAGUAY:
Parrillada: various cuts of meat cooked over coals as in Argentina
Mazamorroa: corn mush
Sopa paraguaya: corn bread with cheese and onion
Mbaipy-so-ó: corn pudding with chunks of meat
Bori-bori: chicken soup with cornmeal dumplings
Sooyo sopy: soup with ground meat, served with rice or noodles
Mbaipy-he-é;: dessert of corn, milk and molasses
Chipa soo: ; corn bread with a meat filling
Chipa : manioc bread with egg and cheese
**************************************...
PERU:
Anticuchos are brochettes made from a beef heart marinated in a various Peruvian spices and grilled, often sided with boiled potatoes and corn. They are commonly sold by street vendors and served shish kabob-style, but you may find them in creole food restaurants.
**************************************...
PR:
Arroz Con Gandules - Puerto Rico's national dish, it is a rice-and-pigeon-pea dish seasoned with sofrito and smoked ham.
Arroz y Habichuelas - Literally "rice and beans", this dish is so common that the phrase "rice and beans" means essentially the same as "our daily bread" in northern countries. Dried pink beans are slowly stewed with chunks of calabaza (tropical pumpkin) flavored with a sofrito base, and then ladled over a mound of rice. Sticky medium-grained rice is more popular in Puerto Rico than long grain rice.
Mofongo - Mofongo is a popular Afro-Boricua dish, made from fried green plantains seasoned with garlic, olive oil and pork cracklings, then mashed. Mofongo is usually served with a fried meat and a fish broth soup.
**************************************...
DOMINICAN REPUBLIC:
'La Bandera', the most popular lunch dish, consists of broiled chicken, white rice and red beans.
Quipes: ground beef encased in cracked wheat.