{"id":773,"date":"2012-03-19T10:00:38","date_gmt":"2012-03-19T17:00:38","guid":{"rendered":"https:\/\/elpedalero.com\/?page_id=773"},"modified":"2013-10-18T09:18:01","modified_gmt":"2013-10-18T16:18:01","slug":"national-and-regional-food-and-drinks","status":"publish","type":"page","link":"https:\/\/elpedalero.com\/?page_id=773","title":{"rendered":"National And Regional Food And Drinks"},"content":{"rendered":"

aj\u00ed:<\/strong> chilli sauce (red aj\u00ed chillis and seeds, vinegar, cilantro, salt) popular as a side dish in Chile and the Andes<\/p>\n

arepa:<\/strong> round, flat, thick corn flour patty associated mainly with Venezuela, but also found in Colombia and Panama<\/p>\n

asado:<\/strong> barbecued meats cooked on a parrilla (grill) most associated with Argentina, but also found throughout the southern cone and Andes<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

baleada:<\/strong> national dish of Honduras comprising a large, flat, wheat flour tortilla folded over refried beans and any combination of cheese, cream, eggs, and other savoury ingredients<\/p>\n

bandeja paisa:<\/strong> a Colombian national dish with red beans, rice, fried eggs, pork, crackling, patac\u00f3n (mashed, fried plantain), chorizo, arepa, hogao (onion-based sauce), blood sausage, tomato, and avocado, all served on a large, oval plate<\/p>\n

 <\/p>\n

chinchulines:<\/strong> grilled pork or beef intestines similar to chitterlings or chitlins, popular in Argentina and R\u00edo Plata<\/p>\n

churrasco:<\/strong> in Brazil, similar to the Argentine parrilla, but also a broad term used throughout Latin America referring to many kinds of grilled meats<\/p>\n

completo: <\/strong>a hot dog topped with diced tomatoes, sauerkraut, mashed avocado, and mayonnaise, ubiquitous in Chile<\/p>\n

\u00a0<\/strong><\/p>\n

empanada:<\/strong> a stuffed wheat flour pastry similar to a Cornish pasty with many regional and national variations, but most popular in Argentina where they come souffl\u00e9<\/em> (fried) or al horno<\/em> (oven baked) with set ingredients inside identified by the repulgue<\/em> (the pattern of the pinched seam on top) and an accompanying chart<\/p>\n

 <\/p>\n

gordita:<\/strong> a type of corn flour empanada, filled with cheese, meat, and other ingredients, found in Mexico and similar to an arepa<\/p>\n

\u00a0<\/strong><\/p>\n

feijoada:<\/strong> national dish of Brazil consisting of a large stew of beans, pork, beef, chopped sausage, and bacon<\/p>\n

fugazza:<\/strong> derived from Italian focaccia<\/em>, but more similar to a pizza, topped with onions and herbs; found in Buenos Aires and other parts of Argentina and R\u00edo Plata<\/p>\n

fugazzeta:<\/strong> a fugazza<\/em> with cheese added<\/p>\n

 <\/p>\n

gallo pinto:<\/strong> national dish of Costa Rica, but also found in Nicaragua, made with rice and beans and often extended into a larger dish which could include plantains, fried eggs, tomatoes, and other ingredients<\/p>\n

guisado:<\/strong> a stew, but with many regional and national variants, including pollo guisado cubano<\/em>\u00a0(Cuban chicken stew) and many Caribbean, Mexican, and Central American versions<\/p>\n

\u00a0<\/strong><\/p>\n

horchata:<\/strong> sweet vanilla rice drink often with added cinnamon<\/p>\n

\u00a0<\/strong><\/p>\n

jamaica:<\/strong> dark red, cold, hibiscus infusion; most popular in Mexico<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

kuchen: <\/strong>literally, cake<\/em>,\u00a0in German, but known in the Chilean lake district as a regional specialty resembling a fluffy cake with berries (often blackberries, cherries, or raspberries)<\/p>\n

\u00a0<\/strong><\/p>\n

licuado:<\/strong> milk- or water-based blended fruit drink or smoothie often made with ice and sold as street food especially in Central America and other tropical areas<\/p>\n

locro:<\/strong> thick corn-and-meat stew very popular in Argentina, but originating, and still common in, the Central Andes<\/p>\n

\u00a0<\/strong><\/p>\n

milanesa:<\/strong> thin, large, breaded meat fillet (cheese-added variation known as milanesa napolitana<\/em>) most common in R\u00edo Plata<\/p>\n

mole:<\/strong>\u00a0dark, savoury chilli sauce from Mexico with many regional varieties and often with a chocolate base<\/p>\n

 <\/p>\n

morcilla:<\/strong> grilled blood sausage, popular in Argentina and Uruguay<\/p>\n

moros y cristianos:<\/strong> rice and beans dish from Cuba, but of Iberian origin<\/p>\n

\u00a0<\/strong><\/p>\n

pabell\u00f3n:<\/strong> a Venezuelan dish of shredded beef, rice, fried plantains, and fried egg, served with arepas<\/em><\/p>\n

pupusa: <\/strong>El Salvador’s ubiquitous national food; a thick, chewy tortilla similar to Guatemala’s and often filled with cheese, and sometimes meat<\/p>\n

\u00a0<\/strong><\/p>\n

ropa vieja:<\/strong> shredded meat in tomato sauce found in Cuba and Caribbean<\/p>\n

\u00a0<\/strong><\/p>\n

sancocho:<\/strong> a loose soup or broth with large chunks of meat, potato, yucca, corn on the cob, and regional additions; most notably in Colombia and the Northern Andes<\/p>\n

\u00a0<\/strong><\/p>\n

tamal:<\/strong> boiled or steamed corn flour based cake, often filled with meat, cheese, and vegetables, and wrapped in either a corn husk or a banana leaf<\/p>\n

 <\/p>\n

 <\/p>\n

Add to this list!<\/strong> Did you see or hear one of these words said a different way in Spanish? Keep Pedalingo<\/em> growing by submitting it through the contact<\/a> form.<\/p>\n

Provide (1) The word (or term) correctly spelled, (2) Where you heard\/found it, (3) What it means to the best of your knowledge, and (4) Any alternate spellings you encountered.<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

aj\u00ed: chilli sauce (red aj\u00ed chillis and seeds, vinegar, cilantro, salt) popular as a side dish in Chile and the Andes arepa: round, flat, thick corn flour patty associated mainly with Venezuela, but also found in Colombia and Panama asado: barbecued meats cooked on a parrilla (grill) most associated with Argentina, but also found throughout […]<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":740,"menu_order":3,"comment_status":"open","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-773","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/elpedalero.com\/index.php?rest_route=\/wp\/v2\/pages\/773","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elpedalero.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/elpedalero.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/elpedalero.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/elpedalero.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=773"}],"version-history":[{"count":23,"href":"https:\/\/elpedalero.com\/index.php?rest_route=\/wp\/v2\/pages\/773\/revisions"}],"predecessor-version":[{"id":4196,"href":"https:\/\/elpedalero.com\/index.php?rest_route=\/wp\/v2\/pages\/773\/revisions\/4196"}],"up":[{"embeddable":true,"href":"https:\/\/elpedalero.com\/index.php?rest_route=\/wp\/v2\/pages\/740"}],"wp:attachment":[{"href":"https:\/\/elpedalero.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=773"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}