-
Cazuela (Spanish pronunciation: [kaˈθwela] or
Spanish pronunciation: [kaˈswela]) is the
common name
given to a
variety of dishes,
especially from South...
- the
salsa is
poured at the last
moment before serving. In Guadalajara,
cazuelas are kept simmering,
filled with
chilaquiles that
become thick in texture...
-
Cazuela de
mariscos is a po****r
seafood stew from the
Caribbean region of
Colombia (especially Cartagena,
Barranquilla and
Santa Marta). Its preparation...
- of a
small group which became a cooperative,
which constructed the Las
Cazuelas restaurant. This is
where the
first Mole
Exhibition was held in 1978. The...
- to the
South African potjie, the
Australian Bedourie oven and
Spanish cazuela.
During the 17th century, br**** was the
preferred metal for
English cookware...
- seafood, beef, fruits, and vegetables.
Traditional recipes include asado,
cazuela, empanadas, humitas,
pastel de choclo,
pastel de papas, curanto, and sopaipillas...
- po****r dish in
North India and
Bangladesh with
origin in Delhi, India.
Cazuela with beef
shank meat, po****r in 19th-century
Chile during the nitrate...
- Cienfuegos. A
peculiarly Cuban invention is the dish
known as
tamal en
cazuela,
basically consisting of
tamale masa with the meat
stuffing stirred into...
-
archaeological excavations of
Machu Picchu are the
ceramic vessels known as
cazuelas,
prominent among others found at the site.
Archaeologists interpreted that...
- of Mexico. His
specialty is the
making of
large cooking vessels called “
cazuelas,”
traditionally used to cook mole and rice, but he also
makes a number...
