salpicón
71Nules — o Bandera …
72Tacu-tacu — bañado en salsa de mariscos. El tacu tacu es un plato típico de la gastronomía del Perú, específicamente de la comida criolla. Las referencias más antiguas conocidas datan del año 1872 en el documento «Salpicón de Costumbres Nacionales» de Flores …
73Tulcán — Bandera …
74сальпикон — (фр. salpicon). Фарш, нарезанный маленькими кубиками, обычно из уже готового, мягкого, нежного мяса, но также может быть и из овощей, например: сальпикон из репы или моркови. (Кулинарный словарь В.В. Похлебкина, 2002) * * * (Источник:… …
75Guatemala — Guatemalan, adj., n. /gwah teuh mah leuh/; Sp. /gwah te mah lah/, n. 1. a republic in N Central America. 11,558,407; 42,042 sq. mi. (108,889 sq. km). 2. Also called Guatemala City. a city in and the capital of this republic. 917,322. * * *… …
76Chilean cuisine — Asado Chileno Paila marina, a shellfish stock containing different kinds …
77Guatemalan cuisine — Fiambre is a traditional food from Guatemala eaten on November 1 and 2. Guatemala, like many other Catholic countries, celebrates the Day of the Dead (Día de los Difuntos) and the All Saints Day (Día de los Santos). It s a chilled salad that may… …
78Nicaraguan cuisine — Life in Nicaragua Art Cinema Cuisine …
79Panamanian cuisine — is both unique and rich. As a land bridge between two continents, Panama possesses an unusual variety of tropical fruits, vegetables and herbs that are used in native cooking.[citation needed] Panamanian cuisine is a unique mix of African,… …
80Venezuelan cuisine — Homemade empanadas. Due to its location in the world, its diversity of industrial resources and the cultural diversity of the Venezuelan people, Venezuelan cuisine often varies greatly from one region to another. Its cuisine, traditional as well… …
