Curanto is a traditional food of Chiloé Archipelago that has spread to the southern areas of Chile and Argentina, whose remains dated back about 11,525 ± 90 uncalibrated years before present. It consists of seafood, meat and vegetables and is traditionally prepared in a hole, about a meter and a half deep, dug in the ground; the bottom is covered with stones, heated in a bonfire until red. The ingredients consist of shellfish, potatoes, milcao and vegetables. Curanto sometimes includes specific types of fish; the varieties of shellfish vary but almejas and picorocos are essential. The quantities are not fixed; each layer of ingredients is covered with nalca leaves, or in their absence, with fig leaves or white cabbage leaves. All this is covered with wet sacks, with dirt and grass chunks, creating the effect of a giant pressure cooker in which the food cooks for one hour. Curanto can be prepared in a large stew pot, heated over a bonfire or grill or in a pressure cooker; this stewed curanto is called "curanto en olla" or "pulmay" in the central region of Chile.
It is believed that this form of preparing foods was native to the "chono" countryside and that, with the arrival of the southern peoples and the Spanish conquistadors, new ingredients were added until it came to be the curanto, known today. Earth oven Pachamanca Hangi Kalua Clam bake
Picarones are a Peruvian breakfast food that originated in Lima during the viceroyalty. It is somewhat similar to buñuelos, a type of doughnut brought to the colonies by Spanish conquistadors, its principal ingredients are sweet potato. It is covered with syrup, made from chancaca, it is traditional to serve picarones when people prepare anticuchos, another traditional Peruvian dish. Picarones were created during the colonial period to replace buñuelos as buñuelos were too expensive to make. People started replacing traditional ingredients with sweet potato. Accidentally, they created a new dessert that increased in popularity. Picarones are mentioned by Ricardo Palma in his book Tradiciones Peruanas. Picarones are featured in traditional Latin American music and poetry; this dessert is mentioned in the autobiographical memoirs Remembrances of thirty years by Chilean José Zapiola, who mentions that picarones were eaten in Plaza de Armas de Santiago before 1810. List of doughnut varieties List of fried dough varieties List of squash and pumpkin dishes Food portal Compton, M. D.
April 20, 2004. Peruvian Traditions: Ricardo Palma’s Latin American Historic and Folkloric Tales. United States. AuthorHouse. ISBN 1-4184-1046-2 Plevisani, S. 2005. Dulce Pasión. Lima, Perú. Quebecor World Perú. Ada y Maricarmen. February, 1997. El Arte de la Repostería. Lima, Perú. Biblos Krystina Castella. A World of Cake: 150 Recipes for Sweet Traditions from Cultures Near and Far. Storey Publishing, LLC. pp. 268–270. ISBN 978-1-60342-446-2. Recipe for Picarones
Highball is the name for a family of mixed alcoholic drinks that are composed of an alcoholic base spirit and a larger proportion of a non-alcoholic mixer. Well-known examples of highballs include the Seven and Seven and soda and Cuba Libre. A highball is served over ice in a large straight-sided highball glass or Collins glass; the name may refer to the practice of serving drinks in tall glasses, or the dining cars of trains powered by steam locomotives, where the engine would get up to speed and the ball that showed boiler pressure was at its high level, known as "highballing". Alternatively, the name may have come from early railroad signals with raised globes meaning "clear track ahead"; the most common highball was made with Scotch whisky and carbonated water, known as a'Scotch and soda'. There are many rivals for the fame of mixing the first highball, including the Adams House in Boston. New York barman Patrick Duffy claimed the highball was brought to the U. S. in 1894 from England by actor E. J. Ratcliffe.
Highballs are popular in Japan made with Japanese whisky as a haibōru, or mixed with shōchū as a chūhai. Various mixers can be specified by suffixing with -hai, as in oolong highball; these are consumed to beer with food or at parties. List of cocktails
Quesillo refers to different Latin American and Filipino foods or dishes depending on the country: Argentine quesillo is a notable product of the Calchaquíes and Lerma valleys. It dates back to the Spanish conquest when traditional Creole recipes were combined, it is made by hand with cow's milk or goat through a process known as "filado" or spinning, which grants the product its distinctive characteristics. In Chile and Bolivia, quesillo refers to a type of small fresh cheese, it is a popular farm cheese of the Cochabamba valley. After resting for two or three hours it is ready to eat. In the Canary Islands of Spain, quesillo refers to a dessert, a type of flan made with whole eggs and sweetened condensed milk, which makes for a firmer texture than traditional flan; the Canary or Spanish quesillo is somewhat similar to the Venezuelan quesillo in that both are desserts. In Colombia, quesillo refers to a type of double cream cheese wrapped within a plantain leaf, made in the Tolima Department, it is made commercially in dairy regions such as Bogotá, Ubaté and other regions of Cundinamarca and Antioquia.
Famous brands of Colombian quesillo include Colanta. In the Dominican Republic, quesillo refers to dessert. Recipes vary but the dish is Flan made out of eggs and sweetened milk. In Mexico, quesillo refers to a popular type of string cheese sold in balls of various sizes, it is known as "Queso Oaxaca" or Oaxacan cheese. In Nicaragua, quesillo refers to a dish made from a thick corn tortilla wrapped around soft cheese, pickled onions, a sauce of sour cream or liquid cheese and vinegar. From the León Department, there is a great dispute as to where they were invented, if in either of the municipalities of Nagarote or La Paz Centro; the main difference between the two is. They are sold on roadsides as a quick snack or in the street by quesilleras, women who sell quesillos; the most famous quesillo stands are located on the highway between the cities of Managua. A popular pun of this locale is to alter the phrase claro que si, meaning "of course", into claro quesillos; because of their runny contents, quesillos are confined by a thin plastic sheath.
The plastic bag is tied off, a small corner is bitten off, the quesillo is squeezed out of a small hole in the corner. In Peru, quesillo refers to small patties of fresh cheese; the cheese is made by small home producers and sold by women on streets and in markets and small shops. This form of cheese is common in Andean regions where it is used in stews and soups. In the Philippines, quesillo refers to various soft, unaged cheeses made from carabao or goat milk curdled with vinegar, citrus juices, sometimes rennet, it is nativized into various spellings depending on the region. In the island of Luzon, it is known as kesong puti in kesilyo in Caviteño. In Cebu, a similar cheese is known as kiseyo. In Venezuela, the term quesillo refers to a type of dessert made with eggs, condensed milk, caramelized sugar; the Venezuelan quesillo is similar to the French-Spanish known as flan. The original recipe dating back to the 18th century does not use condensed milk but milk and sugar at a ratio of four cups of milk to one pound of sugar This dessert plate is popular on the Dutch Caribbean islands of Aruba and Curacao which are just off the north coast of Venezuela.
In the Philippines, the dish is known as leche flan. It is jelly-like, with a distinctive taste. Panela
Sprite is a colorless, caffeine-free and lime-flavored soft drink created by The Coca-Cola Company. It was first developed in West Germany in 1959 as Fanta Klare Zitrone and was introduced in the United States under the current brand name Sprite in 1961 as a competitor to 7 Up. Sprite advertising makes use of the portmanteau word lymon, a combination of the words "lemon" and "lime". By the 1980s, Sprite had developed a large following among teenagers. In response, Sprite began to cater to this demographic in their advertisements in 1987. "I Like the Sprite In You" was the brand's first long-running slogan, many jingles were produced around it before its discontinuation in 1994. In 1994, Sprite revamped their marketing logo, slogan, as well; the new, more vibrant logo stood out more on packaging, featured a blue-to-green gradient with silver "splashes" and subtle white "bubbles" in the background. The product name, "Sprite" had a blue backdrop shadow on the logo; the words. This logo was used in the United States until 2006, similar variants were used in other countries until this year as well.
The brand's slogan was changed to. One of the first lyrics for the new slogan were: "never forget yourself'cause first things first, grab a cold, cold can, obey your thirst.” Under the new slogan, Sprite tapped into hip-hop culture by leveraging up and coming, as well as underground rap artists including. Sprite expanded its urban connections in the late 1990s by featuring both amateur and accomplished basketball players in their advertisements. To this day, NBA players and hip-hop artists such as LeBron James, Vince Staples, Lil Yachty appear in Sprite adverts. In 1998, one commercial poked fun at products which featured cartoon mascots in the style of a horror film. In it, the mascot for a fictitious orange juice drink called "Sun Fizz" comes to life, terrifying the kids and mother, starts to chase them; this commercial is notorious for ending on a cliffhanger which still remains unresolved to this day. In the 1990s, one of Sprite's longest-running ad campaigns was "Grant Hill Drinks Sprite", in which the well-liked basketball player's abilities, Sprite's importance in giving him his abilities, were humorously exaggerated.
In 2000, Sprite commissioned graffiti artist Temper to design limited edition art, which appeared on 100 million cans across Europe. In 2004, Coke created Miles Thirst, a vinyl doll voiced by Reno Wilson, used in advertising to exploit the hip-hop market for soft drinks. In 2006, a new Sprite logo, consisting of two yellow and green "halves" forming an "S" lemon/lime design, made its debut on Sprite bottles and cans; the slogan was changed from its long running "Obey Your Thirst" to just "Obey" in the United States and was outright replaced with "Freedom From Thirst" in many countries. This was the decade's first major shift in advertising themes; the "Sublymonal" campaign was used as part of the alternate reality game the Lost Experience. This resurrected the "lymon" word. Sprite redesigned their label in 2009. In France in 2012, the drink was reformulated removing 30% of the sugar and replacing it with the sweetener Stevia; this led to the drink containing fewer calories. This soon spread to Ireland, the UK and the Netherlands in 2013.
A further formula change happened in the UK in 2018. This formula has less sugar than before. In Ireland in the same year, Sprite was relaunched and the Sprite Zero was renamed Sprite; the Sprite with sugar is no longer being sold. In addition, a version of the sugar free drink with Cucumber taste was added to the range. Soft drink Coca-Cola J-Hope Official website Sprite - Coca-ColaCompany.com
Churrasco is a Spanish and Portuguese term referring to beef or grilled meat more differing across Latin America and Europe, but a prominent feature in the cuisine of Uruguay, Bolivia, Chile, Nicaragua, Peru and other Latin American countries. The related term churrascaria is understood to be a steakhouse. A churrascaria is a restaurant serving grilled meat, many offering as much as one can eat: the waiters move around the restaurant with the skewers, slicing meat onto the client's plate; this serving style is called espeto corrido or rodízio, is quite popular in Brazil, specially in southern states like Rio Grande do Sul, Paraná, Santa Catarina and São Paulo. In Brazil, churrasco is the term for a barbecue, it uses a variety of meats, pork and chicken which may be cooked on a purpose-built "churrasqueira", a barbecue grill with supports for spits or skewers. Portable "churrasqueiras" are similar to those used to prepare the Argentine, Chilean and Uruguayan asado, with a grill support, but many Brazilian "churrasqueiras" do not have grills, only the skewers above the embers.
The meat may alternatively be cooked on large metal or wood skewers resting on a support or stuck into the ground and roasted with the embers of charcoal. In Nicaragua, the first immigrant group to introduce the term for this cut of beef to the United States restaurant scene in Miami, Fl as early as the 1950s, it refers to a thin steak prepared grilled and served with a traditional chimichurri sauce- macerated parsley, garlic and olive oil sauce. Although accredited to Brazilians and Argentinians, these two nations' most popular cuts of grilled meats are not churrasco but Rib and Picanha and Entraña respectively. In Argentina and Uruguay a churrasco refers to any boneless cut of beef, sliced thin as a steak and grilled over hot coals or on a hot skillet. Gauchos would have grilled churrasco as part of their asado, now the national dish of both countries, served with salad and fried or mashed potatoes, sometimes a fried egg. In Puerto Rico it always refers to skirt steak, cooked on a barbecue grill.
The chimichurri sauce is optional, since the meat is savory with just a slight hint of sea salt, sprinkled over the meat during cooking. It is customary to replace chimichurri sauce with a guava rum sauce made with spices and 7up or Ajilimójili sauce. In Ecuador churrasco is a staple food of the Coast Region Guayaquil; the dish's main ingredient is the grilled steak, seasoned with chimichurri, it is served with plantains, white rice, French fries, a fried egg, slices of avocado. In Guatemala, churrasco is regarded as a typical dish eaten in familiar gatherings and festive occasions, it is served topped with chirmol, a red sauce containing chopped tomatoes and onions, accompanied by corn, grilled potatoes, stewed black beans and tortillas. In Chile, churrasco refers to a thin cut of steak which varies depending on the desired quality of the sandwich; the slices are grilled and served in a -sometimes warmed- local bun accompanied with tomato and mayonnaise, in the case of a churrasco italiano. Another popular dish, churrasco a lo pobre, consists of a churrasco served with French fries, fried egg, caramelized onions.
In Portugal, Frango de Churrasco with piri piri is popular. Portuguese churrasco and chicken dishes are popular in countries with Portuguese communities, such as Canada, the United States and South Africa; the term churrasco is used in former Portuguese colonies—a Churrasco Moçambicano is a grilled meat dish from Mozambique, for instance. In Galicia, churrasco refers exclusively to grilled pork or beef spare-ribs. Galicians who emigrated to America in the 20th century took with them the recipe for churrasco. Nowadays, many Galicians of all social classes prepare a churrascada. In North America, Churrasco is the trademark name for rotisserie/grills manufactured by Hickory Industries, Inc. Media related to Churrasco at Wikimedia Commons