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Mote con huesillo. Chilean cuisine[ 1] stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France . The food tradition and recipes in Chile are notable for the variety of ...
Place of origin. Chile. Main ingredients. Quince, Chilean guava berries, sugar. Murta con membrillo (English: Chilean guava ( Ugni molinae) with quince) is a typical dessert from southern Chile where the Chilean guava shrub is common. It is made by boiling the quince and Chilean guava berries together with sugar. [1]
Alfajor. An alfajor or alajú[ 1] ( Spanish pronunciation: [alfaˈxoɾ], plural alfajores) is a traditional confection [ 2] typically made of flour, honey, and nuts. It is found in Argentina, Bolivia, Paraguay, the Philippines, Southern Brazil, Southern France, Spain, Uruguay, Peru, Ecuador, Colombia, Venezuela, El Salvador and Chile. [ 3]
In Chile, bread pudding is known as "colegial" or "budín de pan". [2] In Mexico it is simply known as "budín" and is usually made with bolillo leftovers. It's typically made with raisins and pecans. In Czech Republic and Slovakia bread pudding is known as "žemľovka" and is most commonly made of apples and rohlíks or veka, soaked in sweet milk.
Get the recipe: Caramel Cinnamon Apple Enchiladas Cinco de Mayo takes place on Sunday, May 5, 2024, and while the holiday has a deep history in Mexico, Cinco de Mayo celebrations have become ...
With only a handful of ingredients, this peanut butter-chocolate dessert comes together in under 20 minutes, making it the easiest dessert or party snack. ... Get the Cincinnati Chili recipe.
Call Me PMC. Green chile cheddar dip with cream cheese, cheddar, green chiles and spices is simple to mix together in minutes. It’s then baked until hot, gooey, and bubbly. Serve this dip recipe ...
Tres Leches Cake consists of a standard cake base that is soaked in three kinds of milk ("tres leches" in Spanish). The milks used are evaporated, condensed, and whole milks. This mixture is poured over the baked sponge, allowing the milks to be absorbed to make a dessert with an almost pudding-like consistency.