Latin American Cuisine - Tapioca, Tamale, Brazilian Cuisine, Tostada, Yerba Mate, Salsa Criolla, Empanada, Puerto Rican Cuisine, Mate (Paperback)

Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Pages: 91. Chapters: Tapioca, Tamale, Brazilian cuisine, Tostada, Yerba mate, Salsa criolla, Empanada, Puerto Rican cuisine, Mate, Native American cuisine, Cuban cuisine, Arepa, Uruguayan cuisine, Haitian cuisine, Venezuelan cuisine, Ghorabiye, Pupusa, Pasteles, Creme caramel, Coca tea, Costa Rican cuisine, Dulce de leche, Sofrito, Ecuadorian cuisine, Bunuelos, Panela, Goya Foods, Tierra Mia Coffee, Bizcocho, Mate cocido, Polvoron, Cuchifritos, Heart of palm, Pollo Tropical, Tres leches cake, Latin Flavors, Humita, Mofongo, Merienda, Michelle Bernstein, Jibarito, Ropa vieja, Chupe, Aguapanela, Tagetes minuta, Arroz con pollo, Masa, Comal, Teja, Pandebono, Guagua de pan, South American cuisine, Mangu, Bacalaito, Ajilimojili, Soup Joumou, Almojabana, Chugchucaras, Boliche, Cholado, Pan de yuca, Yuca con mojo. Excerpt: An empanada is a stuffed bread or pastry baked or fried in many countries of Latin America and the south of Europe. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of a variety of meats, cheese, huitlacoche, vegetables or fruits among others. Empanadas trace their origins to Galicia, Spain and Portugal. They first appeared in medieval Iberia during the time of the Moorish invasions. A cookbook published in Catalan in 1520, the Libre del Coch by Ruperto de Nola, mentions empanadas filled with seafood among its recipes of Catalan, Italian, French, and Arabian food. In turn, it is believed that empanadas and the similar calzones are both derived from the Arabic meat-filled pies, samosa. In Galicia and Portugal, an empanada is prepared similar to a large pie which is cut in pieces, making it a portable and hearty meal for working people. The filling of Galician and Portuguese empanada usually includes either t...