150 Iconic Dishes Slideshow: South America
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150 of the world’s beloved dishes, from today’s most popular street foods to traditional classics
A parrillada mixta is a mixture of meat and poultry, grilled and served together, and it’s one of the country’s most popular dishes. It is served everywhere from fine dining establishments, like Buenos Aires’ Cabaña Las Lilas, to the cheap and much-loved Carritos food stands around town.
Feijoada was originally brought to Brazil by Portuguese colonizers, though Brazilians have since updated it and made it their own. It is a stew with beans, salted pork and beef, bacon, smoked sausage, and spices. Two iconic Rio de Janeiro restaurants serve renowned feijoada — the upscale Casa de Feijoada and the low-key Aconchego Carioca.
Cooked and served universally throughout Latin America, the empanada is the national dish of Chile. They are most often filled with shredded beef, beans with cheese, or fish. Two great jumping off points for Chilean empanadas are La Punta and Las Hermanas in Santiago.
Chile: Pastel de Choclo
Pastel de choclo is something you’ll see on a large majority of menus throughout Chile. It is essentially a meat pie made with puréed corn, ground beef or chicken, and a handful of other fillings, from onions and garlic to raisins. Santiago’s famed Galindo restaurant is home to one of the city’s tastiest versions.
Colombia: Bandeja Paisa
The story is that bandeja paisa originated with Andean people, but there is heavy debate over which town serves the best today: Medellín or Bogotá. Traditionally, it consists of beans, rice, chicharrónes (pork skin), meat or chorizo, plantains, avocado, and a fried egg. Stop into El Portal de la Antigua for one of Bogotá’s best.
Grenada: Oil Down
An oil down, which inherently sounds like a guilty pleasure, is a soup made of salted meat, chicken, coconut milk, turmeric, taro leaves, dumplings, curry powder, and breadfruit. It’s often cooked and eaten communally at parties and during afternoons with family and friends, but this long-loved island dish can also be sampled at Boots Cuisine in St. George.
Guyana: Guyana Pepperpot
The pepperpot is often a special-occasion dish in Guyana; it’s a very long-cooking, blood-red stew with meat, cinnamon, cassava juice, and peppers. One of the best places to try it, and thus turn your night into a special occasion, is at the Coal Pot Restaurant in Georgetown.
Paraguay: Sopa Paraguaya
Don’t let the name fool you. Though "sopa paraguaya" literally means Paraguayan soup, this traditional dish is more like a cornbread made with cheese. It’s served at an asado, which is a special feast where meats like beef, pork, and sausages are served. Try your first (or 20th) sopa paraguaya at Lido Bar in Asunción.
Ceviche is ubiquitous throughout Peru, even served at restaurants that aren’t traditionally Peruvian. It is raw fish that is "cooked" in an acidic citrus marinade of lime and lemon juice, with chile. It’s often served with Peruvian corn or avocado. Two of the best ceviches in Lima include those at the new, hot El Mercado and of course at the acclaimed La Mar.
Asado, which more or less translates to barbecue, inherently brings people together, whether for a holiday or for a family feast. Grilled alongside other meats, the beef can be seasoned and prepared a number of ways. Asado y Milonga in Punta del Este is the place to go to sample it for yourself.
Venezuela: Pabellón Criollo
A spin on your go-to rice and beans, pabellón criollo consists of shredded beef, stewed black beans, and rice with common toppings like fried plantains and fried eggs. In Caracas, the best pabellón criollo is found at La Cocina de Francy.
150 Iconic Dishes from Around the World
Bucket List Ideas for the American Traveler Abroad
Traveling the globe and experiencing its many different nations and cultures can open you up to life-changing moments, not to mention some great memories. If you’re looking to have the ultimate experience as a world traveler, here are 101 things you should do in your lifetime while abroad.
- Servings: 4-6
- Time: 30mins
- Difficulty: easy
- 1 bag of agar agar strips (available in Asian market), about 40 gm
- 10 gm of Almond Essence
- 40 gm sugar
- 150 ml milk
- 200 gm water (adjust to own preference. If prefer softer jelly, increase the amount of water)
- 1 can of longan (available in Asian market). If not available, use fresh fruits to substitute.
- Soak agar agar strips in water till softened. Drain and remove the agar agar strips.
- Bring water to boil, and add agar agar strips. Stir till it melted.
- Add sugar and bring to boil again.
- Add almond essence and milk, and stir till combined.
- When the agar agar melted, pour the mixture GENTLY through a sieve into a jelly mold.
- Remove all bubbles with small spoon, and let the mixture cool down. Removing bubbles is to have smooth jelly surface appearance.
- After the jelly is cooled down, transfer it to refrigerator to chill for overnight.
- Remove almond jelly from mold, and cut into small pieces.
- To serve, use a small bowl. Add crushed ice, almond jelly pieces and longan. Pour longan syrup over the mixture.
Ouita Michel has always made locally grown ingredients a priority in her restaurants.
That's why the cuisine is so good.
"For me, while studying French and Italian cuisine, I realized they use local agricultural artisan products in their food. And that's why it's so good. That's why from the beginning of wanting to be a chef, I've committed to supporting local agriculture. Buying local is a tradition that our culture seemed to abandon for a few decades. I love cooking straight from the garden."
She and her husband, Chris, bought the Holly Hill Inn in 2000 and opened the fine dining restaurant in May 2001. Michel's use of locally sourced foods both helps sustain Bluegrass family farms and provides her customers only the freshest, best-tasting fine cuisine. The devotion to local foods is evident also at her other restaurants: Wallace Station Deli just outside Midway Windy Corner Market, Smithtown Seafood, Zim's Cafe, The Thirsty Fox and Honeywood in Lexington and The Midway Bakery, Midway. Michel's catering division, Holly Hill Events, shares Kentucky-sourced cuisine and hospitality with groups of all sizes.
Her restaurants have purchased more than $3 million of Kentucky-grown meats, dairy products, fruits and vegetables over the last 19 years. Her reputation and commitment to sustainability have earned speaking invitations and awards from local, regional and national organizations.
Michel's work earns accolades from local and national fans of her cuisine. She has been a James Beard Foundation Award nominee as Outstanding Restaurateur and as Best Chef Southeast numerous times, competing against chefs in major metropolitan areas. Michel is an alumna of the James Beard Chefs Boot Camp for Policy and Change, a collaborative for chefs who work to improve the world's food systems. Michel and her restaurants are regularly featured in local and national media, such as The New York Times, Southern Living, Garden & Gun, Food Network and Cooking Channel. She was a guest judge on Bravo's Top Chef Kentucky series.
Active in her community, Ouita Michel is a member of Southern Foodways Alliance James Beard Foundation Les Dames dɾscoffier free community supper programs coordinator for Midway Christian Church board member of FoodChain, a non-profit food incubator in Lexington, Ky., and founder of FEAST, a fund raiser for FoodChain that celebrates women chefs Hindman Settlement School, which is dedicated to enriching Central Appalachian culture and is a member of the Prichard Committee for Academic Excellence, a statewide citizens group working to improve education for Kentuckians. Recent honors include induction into the Junior Achievement Bluegrass Business Hall of Fame the Fayette Alliance Agricultural Excellence Award, Midway University Spotlight Award and the Bluegrass Tomorrow Josephine Abercrombie Award, the group's most prestigious honor, given to a person who contributes tirelessly to improve quality of life in the Bluegrass. She, Chris and their daughter, Willa, live in a 200-year-old cabin adjacent to the Holly Hill Inn.
Just a Few Miles South-Cookbook by Ouita Michel
If you ordered a book for pickup and now prefer that the book be shipped, the cost is $6 per book. Please call (859) 403-2040 during weekday business hours with a credit card number, or mail a check made out to Holly Hill Inn to Holly Hill Inn, Attention Genie Graf, P.O. Box 4510, Midway, Ky. 40347.
"The boundless beauty of Kentucky cuisine is joyfully captured in these pages by a chef who has defined this region with her cooking. She is a custodian of tradition, a magician of flavor, and her restaurants are the narratives that tell us who we are in Kentucky. This book will be a treasure for generations to come." — Edward Lee, chef and author of Buttermilk Graffiti(winner of James Beard Award for Best Book of the Year in Writing) and Smoke & Pickles
We are thrilled to announce Ouita Michel’s first-ever cookbook! Just a Few Miles South: Timeless Recipes from our Favorite Places is full of recipes for popular menu items at Windy Corner Market, Wallace Station, The Midway Bakery and other Chef Ouita restaurants.
All recipes were scaled and tested for home kitchen use.
In her long-awaited book, Chef Ouita shares stories of these recipes, the restaurants and staffs that cook and serve them, and her love for the personalities who dine at her tables throughout the Bluegrass, and who often inspired dishes.
Chef Ouita’s cookbook is the ultimate gift that keeps on giving, providing easy-to-prepare, delicious food. Give for Christmas, birthday, wedding, anniversary or thinking-of-you surprises. Cookbook lovers, Kentucky lovers, expert and novice cooks — anyone who eats — will be delighted to receive the book.
Exclusive! Shipped orders via OuitaMichel.com will receive a signed bookplate with each copy of Just a Few Miles South. Preordered books for May restaurant signings will be signed by Chef Ouita in person.
Pickup copies for May restaurant signings are $24.95 each shipped copies are $30.95 each.
About the authors:
Ouita Michel has been a James Beard Foundation Award nominee as Outstanding Restaurateur and as Best Chef Southeast numerous times. Michel and her restaurants are regularly featured in local and national media, such as the New York Times, Southern Living, Garden & Gun, Food Network, and the Cooking Channel. She was a guest judge on Bravo’s Top Chef Kentucky series. She lives in Midway, Kentucky.
Sara Gibbs is a chef as well as a recipe writer and editor. She lives in Central Florida.
Genie Graf is the special projects director for the Ouita Michel Family of Restaurants. She lives in Midway, Kentucky.
More praise for Just a Few Miles South:
"Michel, the chef and restaurateur behind four Kentucky restaurants, shares simple and satisfying recipes from each of her eateries in this charming cookbook. Home cooks will enjoy the simplicity and heartiness jam-packed into this collection." — Publishers Weekly
"Just a Few Miles South is a brilliant field guide to the food and culture of the Bluegrass, as embodied by Ouita's family of restaurants. It's a cookbook that feels as dear to me as a family heirloom, packed with the recipes I've treasured most from my time at Wallace Station and the Holly Hill Inn (as both a patron and a chef), scaled down and simplified for the home cook." — Stella Parks, pastry chef and New York Times-bestselling author of BraveTart: Iconic American Desserts
"Ouita champions many of the good things we associate with old and new Kentucky, from lard can burgoo to banh mi with bourbon mayonnaise. In this love letter to her state and her people, her cooking and advocacy entwine, making a strong case for the power of food to make a difference in our daily lives." — John T. Edge, author of The Potlikker Papers
"Just a Few Miles South's traditional Kentucky recipes take me back to my grandmother's table. And I'm delighted that among so many treasures, the recipes for the peerless soup beans and cornbread I've devoured on so many visits to Wallace Station are included. Thank you, Ouita!" — Susan Reigler, coauthor of Which Fork Do I Use with My Bourbon? and a former restaurant critic for the Courier-Journal, Louisville
More about Just a Few Miles South:
Now available • Foreword by Silas House • Pre-orders for pickup will be available at May signings at Ouita Michel restaurants
204 pages ∙ 8-by-9-inch hardcover ∙ 100 illustrations • More than 150 recipes • Printed in USA
Life is struggling to return to normal in the Gaza Strip.
The murder of George Floyd a year ago sparked protests nationwide. Angelenos gathered Tuesday to commemorate his life.
On the anniversary of George Floyd’s murder, people march in Minneapolis and other cities to remember him and continue calling for social justice.
After being closed for more than a year because of the pandemic, Knott’s Berry Farm’s Soak City water park reopened for season pass holders Saturday.
4 Delicious Wedding Menu Ideas That Won't Disappoint
For anyone who has ever attended a wedding or planned a party of their own, an appetizing wedding menu is arguably the most critical detail to any successful reception. After all, when is the last time you walked away from a memorable wedding reception singing the praises of a party&rsquos luxe table linens over its multi-tiered chocolate cake? We didn&rsquot think so. That&rsquos not to say a showstopping wedding reception menu is the only detail that matters, of course&mdashthere&rsquos always the attire and the favors&mdashbut nothing truly sets you up for a successful wedding reception quite like a delectable dinner menu.
Can&rsquot decide what to serve? We have you covered. Whether you&rsquore planning a formal, sit-down dinner or a relaxed backyard affair, the following four sample wedding menus will help you decide exactly what to dish out to hungry dinner guests, no matter the size of your celebration. Depending on your desired type of reception, each of our wedding menu ideas details the appetizers that are best suited to your soiree along with our suggestions for mouthwatering main dishes. In the midst of planning an upscale cocktail party? Try serving bite-size chicken fajitas or miso-glazed cod with Asian pesto. Authentic dim sum is always a solid savory option when it comes to passed hors d&rsquooeuvres, as are tartlets and other handheld treats. If you and your spouse-to-be are planning a buffet-style reception, consider asking your caterer for a classic carving station and antipasti display, paired with hot dips and a crowd-pleasing pasta station. There&rsquos even enough wedding menu inspiration to help inform a laid-back barbecue party, with our choice food options including beef brisket, pork spare ribs, and seven irresistible side dishes. Sit down and settle in with our list of savory and sweet wedding menu ideas&ndashjust don&rsquot read this on an empty stomach.
6 of 11
California Science Center, Los Angeles, California
While the main galleries have a lot of stuff to touch -- like a lever that pumps blood into a giraffe's brain -- adjacent "discovery rooms" just for children under 8 are totally hands-on. The Creative World has a construction zone, hardware store, and TV studio with a camera. Be sure to check out the daily ScienceLive! Programming&mdashkids can talk to a scuba diver in the 188,000-gallon Kelp Forest exhibit, visit a sea star and other marine creatures at the touch tank, or make goopy ooze at the Slime Bar. But the most mind-blowing thing about the California Science Center is the price. Admission is always free.
Alfajores: The Best Cookies from Uruguay
OK, yes, I am watching the world championship of soccer. That’s because my birth country Uruguay made it to the quarter finals, beating the former winner of the European cup Portugal, yay! For that reason I felt like making alfajores, these are the best cookies from Uruguay. Originally alfajores are from Spain. Don’t ask me how they are made in Spain. All I know is that the Uruguayan version is always a sandwich cookie, similar to sugar cookies. These cookies, however, are a little bit drier and crumblier. That’s because they are filled with dulce de leche, caramel made from sweetened milk. The dry cookie balances out the sweet dulce de leche nicely. Since I am a chocoholic, I had to go with the chocolate version, which means that the sandwich cookies are dunked in chocolate. How can this not be good?Alfajores can be found everywhere in Uruguay and Argentina. You will find them in school lunchboxes as well as a sought-after souvenir in airports. What I like about my version is that you can easily keep them for weeks as the chocolate serves as a protective layer. However, I do hope that your cookies will not last as long. At least mine were gone within minutes when I made them.
Credit: As found in the Argentinian cookbook “Cocineros Argentinos”, page 208 “Deliciosos alfajores marplatenses” (in Spanish)
September 11: When a Monk &ldquoInvaded&rdquo the Consciousness of America 120 years ago
12 years from now on the early morning of morning of September 11, 2001, 19 Islamic hijackers took control of four commercial airliners (two Boeing 757 and two Boeing 767) en route to California (three headed to LAX in Los Angeles, and one to San Francisco) after takeoffs fromBoston , Massachusetts Newark, New Jersey and Washington, D.C &ndash are unleashed a terror attack so unprecedented that it has remained the most iconic image in most Americans of this generation.
And, with that 9-11 has come to have a dark and black connotation in the minds of most Americans. But it wasn&rsquot always so. 120 years from now, on this very day &ndash September 11 there was another &ldquoinvasion&rdquo. Not of a terrorist , but a Monk.
A Monk who introduced the concept of Hinduism and Dharma to the Americans for the first time. His name was Swami Vivekananda. The day was September 11, 1893. Never before had an Eastern Monk, so well articulate in English, so well steeped in Dharmic Spiritual order and so well accomplished spoken to the Americans. Here is the speech he gave along with other lectures he gave during the course of the whole event.
That trip of Swami Vivekananda was a very special one for all. US and India. On that trip in 1893, he initiated three movements that have shaped the World, India and US in ways very few can fathom.
Yoga and Spirituality: The seeds of Yoga and Hindu Spirituality were sown by him. This generation has seen Deepak Chopra do something similar, but Swami Vivekananda was Dr. Deepak Chopra on steroids. While Dr. Chopra shies away from speaking of the Hinduism &ndash yes, it is not a religion, but since that is that broader narrative then why not? &ndash in context of the Spiritual messages he shares Swami Vivekananda spoke freely and openly about the gift of Spirituality that he brought from the &ldquoAncient lands&rdquo. If only, Yoga and Hinduism offered by Swami Vivekananda had been in good hands, things here would have been different. But whatever good you see coming out of it, was first initiated by Swami Vivekananda.
Charities by US Corporations and the Rich: Not many know, but India&rsquos Tata group &ndash started by Jamsetji Tata &ndash had started a Formal Charity organization even before any significant charity was started in US by any businessman. On that trip, when John Rockefeller came to &ldquocheck out the Indian Monk&rdquo, little did he realize that he will end up getting pushed to start a movement in the US, which will be taken by Warren Buffett and Bill Gates to even greater heights. (How Swami Vivekananda changed John Rockefeller)
Initiation of Research in Fundamental Science in India: On the voyage from Japan to Chicago, there was another traveller on the ship which brought in Swami Vivekananda. It was Jamsetji Tata. He was coming to get the Iron & Steel plant from the US, which he wanted to establish in what is now known as Jamshedpur. The two struck a conversation, where Swami Vivekananda inspired Jamsetji Tata to start something in fundamental science research in India and not just import a plant from the West. That started a series of events which culminated in the establishment of Indian Institute of Science later. Here is a portion on this discussion from a speech by India&rsquos ex-President APJ Abdul Kalam.
Jamshedji said that he wanted to bring steel industry to India. Swami Vivekanda blessed him. He suggested steel technology had two components &ndash one is steel science and the other is manufacturing technology. What can you bring to this country in material technology &ndash you will have to build material science within the country. Jamshedji was thinking and thinking and made a decision.
The Two &ldquoInvasions&rdquo
Many come to the shore of great nations. What they bring with them and how they treat the new land is very important for all. While a Monk who came 120 years back still inspires millions to live a life of fulfillment, health, well being and Spirituality the terrorists from another land brought destruction, which has taken many lives and still is pushing the world to disastrous wars.
An entire culture of Middle East , which has always &ndash for last 1400 years unleashed brutal wars and take over of lands by annihilating the local cultures and traditions, far more sophisticated than those Desert ways could bring to the US what it hid in its bosom. India&rsquos Dharmic tradition sent what it hid in its bosom, a message of wellbeing and &ldquotoleration&rdquo, as Swami Vivekananda called it.
How the Americans treated &ldquothe Monk&rdquo
The Americans were taken over by the personality, poise, wit and humor of the Monk who spoke in perfect Queen&rsquos English and without notes. This article from New York Critic, dated November 11, 1893 titled &ldquoThe Chicago Letter&rdquo says it all.
. . . It was an outgrowth of the Parliament of Religions, which opened our eyes to the fact that the philosophy of the ancient creeds contains much beauty for the moderns. When we had once clearly perceived this, our interest in their exponents quickened, and with characteristic eagerness we set out in pursuit of knowledge. The most available means of obtaining it, after the close of the Parliament, was through the addresses and lectures of Suami Vivekananda, who is still in this city. His original purpose in coming to this country was to interest Americans in the starting of new industries among the Hindoos, but he has abandoned this for the present, because he finds that, as &ldquothe Americans are the most charitable people in the world,&rdquo every man with a purpose comes here for assistance in carrying it out. When asked about the relative condition of the poor here and in India, he replied that our poor would be princes there, and that he had been taken through the worst quarter of the city only to find it, from the standpoint of his knowledge, comfortable and even pleasant.
A Brahmin of the Brahmins, Vivekananda gave up his rank to join the brotherhood of monks, where all pride of caste is voluntarily relinquished. And yet he bears the mark of race upon his person. His culture, his eloquence, and his fascinating personality have given us a new idea of Hindoo civilization. He is an interesting figure, his fine, intelligent, mobile face in its setting of yellows, and his deep, musical voice prepossessing one at once in his favor. So it is not strange that he has been taken up by the literary clubs, has preached and lectured in churches, until the life of Buddha and the doctrines of his faith have grown familiar to us. He speaks without notes, presenting his facts and his conclusions with the greatest art, the most convincing sincerity and rising at times to a rich, inspiring eloquence. As learned and cultivated, apparently, as the most accomplished Jesuit, he has also something Jesuitical in the character of his mind but though the little sarcasms thrown into his discourses are as keen as a rapier, they are so delicate as to be lost on many of his hearers. Nevertheless his courtesy is unfailing, for these thrusts are never pointed so directly at our customs as to be rude. At present he contents himself with enlightening us in regard to his religion and the words of its philosophers. He looks forward to the time when we shall pass beyond idolatry&ndashnow necessary in his opinion to the ignorant classes , &ndashbeyond worship, even, to a knowledge of the presence of God in nature, of the divinity and responsibility of man. &ldquoWork out your own salvation,&rdquo he says with the dying Buddha &ldquoI cannot help you. No man can help you. Help yourself.&rdquo
There were more and more superlatives given out by many papers and journals from Minnesota to Iowa.
The First speech on September 11, 1893
It fills my heart with joy unspeakable to rise in response to the warm and cordial welcome which you have given us. l thank you in the name of the most ancient order of monks in the world I thank you in the name of the mother of religions and I thank you in the name of the millions and millions of Hindu people of all classes and sects. My thanks, also, to some of the speakers on this platform who, referring to the delegates from the Orient, have told you that these men from far-off nations may well claim the honor of bearing to different lands the idea of toleration . I am proud to belong to a religion which has taught the world both tolerance and universal acceptance. We believe not only in universal toleration, but we accept all religions as true. I am proud to belong to a nation which has sheltered the persecuted and the refugees of all religions and all nations of the earth. I am proud to tell you that we have gathered in our bosom the purest remnant of the Israelites, who came to the southern India and took refuge with us in the very year in which their holy temple was shattered to pieces by Roman tyranny. I am proud to belong to the religion which has sheltered and is still fostering the remnant of the grand Zoroastrian nation. I will quote to you, brethren, a few lines from a hymn which I remember to have repeated from my earliest boyhood, which is every day repeated by millions of human beings: As the different streams having there sources in different places all mingle their water in the sea, so, O Lord, the different paths which men take through different tendencies, various though they appear, crooked or straight, all lead to thee . The present convention, which is one of the most august assemblies ever held, is in itself a vindication, a declaration to the world, of the wonderful doctrine preached in the Gita: Whosoever comes to Me, through whatsoever form, I reach him all men are struggling through paths which in the end lead to me. Sectarianism, bigotry, and its horrible descendant, fanaticism, have long possessed this beautiful earth. They have filled the earth with violence, drenched it often and often with human blood, destroyed civilization, and sent whole nations to despair. Had it not been for these horrible demons, human society would be far more advanced than it is now. But their time is come and I fervently hope that the bell that tolled this morning in honor of this convention may be the death-knell of all fanaticism, of all persecutions with the sword or with the pen, and of all uncharitable feelings between persons wending their way to the same goal.