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01:40PM February 10, 2018 - by: anika854

Limonada Cimarrona

(Nicaraguan) (0 )

Limonada Cimarrona is a lemonade type, used as a "chaser" in Nicaragua, specially used with white dry rums, or local "guaro". Instead of using plain water, soda water is used with the juice of lemons and with salt added to taste.

01:20PM February 10, 2018 - by: anika854

Coyol Wine

Chicha De Coyol

(American) (Costa Rican) (European) (Honduran) (Mexican) (0 )

Coyol Wine is a fermented alcoholic beverage made from the sap of coyol palms.

01:10PM February 10, 2018 - by: anika854

Hot Chocolate

Hot Cocoa

(European) (0 )

Hot Chocolate is a heated beverage consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener.

01:07PM February 10, 2018 - by: anika854

Vaho

(Nicaraguan) (0 )

Vaho is a mix of meat, green plantains and yuca cooked in banana leaves. Vaho is a traditional Nicaraguan dish originated from the mix of cultures between the indigenous, mestizos and Afro-Nicaraguans of the country.

01:01PM February 10, 2018 - by: anika854

Salpicon

(Colombian) (French) (Honduran) (Mexican) (Nicaraguan) (0 )

Salpicon is a refreshing salad that is great as a topping for tostadas or wrapped in fresh corn tortillas. Slow-cooked, shredded beef brisket is tossed with lime, chiles, herbs, and cheese, then topped with avocado for an incredible taco filling.

12:53PM February 10, 2018 - by: anika854

Beef Tongue

Neat's Tongue

(American) (Canadian) (0 )

Beef Tongue is a dish made of the tongue of a cow. Beef tongue is often seasoned with onion and other spices and then placed in a pot to boil.

12:48PM February 10, 2018 - by: anika854

Guirila

Güirila

(Nicaraguan) (0 )

Guirila is a tortilla made from young white corn. They are thick, sweet, filling, and usually eaten with crumbled white cheese.

12:34PM February 10, 2018 - by: anika854

Varenye

(European) (0 )

It is made by cooking berries, other fruits, or more rarely nuts, vegetables, or flowers, in sugar syrup.

11:58AM February 10, 2018 - by: anika854

Kesme

Kespe

(Kazakhs) (Kyrgyz) (Turkish) (0 )

Kesme is a traditional Central Asian egg noodle made by the Kyrgyz and the Kazakhs and found in Turkish cuisine. It is made from flour, egg, water, salt and milk.

02:46PM February 09, 2018 - by: anika854

Pastina

(Italian) (0 )

Pastina is a variety of pasta consisting of tiny pieces of pasta available in a variety of shapes. It is the smallest type of pasta produced. It is made of wheat flour and may also include egg.

02:43PM February 09, 2018 - by: anika854

Kuru Fasulye

Kurufasulye

(Turkish) (0 )

Kuru Fasulye is a stewed bean dish in Turkish cuisine. It is made primarily with white beans and olive oil, and onion and tomato paste or tomato sauce are almost invariably used.

02:17PM February 09, 2018 - by: anika854

Gigantes Plaki

gigandes Plaki, Yigandes, Giant Baked Be…

(Greek) (0 )

This is a classic Greek recipe, consisting of ‘giant’ beans baked in a tomato sauce along with plenty of fresh herbs, which give a really unique taste. It is a Greek dish known in English as giant baked beans. The name Gigantes comes from the …

02:10PM February 09, 2018 - by: anika854

Sandwiches De Miga

(Argentine) (0 )

Sandwiches De Miga is a popular food item in Argentina where they are consumed mainly at parties. The sandwiches de miga are similar to the English cucumber sandwich, which is a typical tea-time food. The sandwiches are single, double or multiple layered and are made …

02:04PM February 09, 2018 - by: anika854

Gemista

Yemista

(Greek) (0 )

Gemista is a traditional recipe for Greek stuffed tomatoes and/or other vegetables that are baked, until soft and nicely browned. The traditional Greek recipe for Gemista can be either vegetarian, where the Gemista are filled with rice, chopped vegetables and baked in a tomato based …

01:59PM February 09, 2018 - by: anika854

Koulourakia

Easter Cookies

(Greek) (0 )

Koulourakia is a traditional Greek dessert, typically made around Easter to be eaten after Holy Saturday. They are a butter-based pastry, traditionally hand-shaped, with egg glaze on top.

01:55PM February 09, 2018 - by: anika854

Pâte Sucrée

(French) (0 )

This sweet, crumbly French pastry is an ideal crust for classic French dessert tarts. Fruit tarts, in particular, are popular in Morocco, and often include a layer of creme patisserie, or pastry cream.

01:51PM February 09, 2018 - by: anika854

Lemon Tart

(French) (0 )

Lemon Tart is a dessert dish, a variety of tart. It has a pastry shell with a lemon flavoured filling.

01:49PM February 09, 2018 - by: anika854

Dulce De Batata

Doce De Batata Doce, Marrom Glacê

(Argentine) (Brazilian) (Chilean) (Paraguayan) (Uruguayan) (0 )

Dulce De Batata is a traditional Argentine, Paraguayan, Uruguayan, Chilean and Brazilian dessert, which is made of sweet potatoes. Dulce De Batata is a sweet jelly, which resembles a marmalade because of its hard texture. In Brazil, it is known as marrom glacê.

01:44PM February 09, 2018 - by: anika854

Torta Frita

(Argentine) (Uruguayan) (0 )

It is popular in Argentina and Uruguay, where it is traditional to enjoy them on a rainy afternoon with yerba mate tea. tortas fries are more like fried biscuits. Unlike fry bread, this dough is prepared with more fat (usually lard), like biscuit dough.

01:38PM February 09, 2018 - by: anika854

Lampreado

Lambreado, Payaguá Mascada

(Paraguayan) (0 )

Lampreado is a dish typical of the cuisine of Paraguay, that has a high nutritional value. This is a delicious fried cake which base is one of the most characteristic features of the culinary taste of Northeast of Paraguay: cassava. The more traditional ingredients are …