Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. Chicken soup is commonly considered a comfort food.
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments. Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice, corn, pasta, bread, plantain, potato, yucca, and beans are also staples in Latin American cuisine.
Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Amerindian cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac and Cacaopera peoples and some African influences. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood. European ingredients were incorporated after the Spanish conquest.
Peruvian cuisine reflects local practices and ingredients including influences mainly from the indigenous population, including the Andean and Amazonian cuisine, and cuisines brought by immigrants from Europe, Asia, and Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru.
Sancocho is a traditional stew in several Caribbean and Latin American cuisines. Latin variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Mexico, Panama, Puerto Rico, Trinidad and Tobago, and Venezuela. It usually consists of large pieces of meat, tubers and vegetables served in a broth.
Colombian cuisine is a culinary tradition of six main regions within Colombia. Colombian cuisine varies regionally and is influenced by Indigenous Colombian, Spanish, and African cuisines, with a slight Arab influence in some regions.
Green bananas are unripe bananas used in cuisines worldwide. They have a firmer texture and a starchy, mildly astringent taste compared to their ripe counterparts.
Picadillo is a traditional dish in many Latin American countries including Mexico and Cuba, as well as the Philippines. It is made with ground meat, tomatoes, and also raisins, olives, and other ingredients that vary by region. The name comes from the Spanish word picar, meaning "to mince".
Peruvians are the citizens of Peru. What is now Peru has been inhabited for several millennia by cultures such as the Caral before the Spanish conquest in the 16th century. Peruvian population decreased from an estimated 5–9 million in the 1520s to around 600,000 in 1620 mainly because of infectious diseases carried by the Spanish. Spaniards and Africans arrived in large numbers in 1532 under colonial rule, mixing widely with each other and with Native Peruvians. During the Republic, there has been a gradual immigration of European people. Chinese and Japanese arrived in large numbers at the end of the 19th century.
Caldo de pollo is a common Latin American soup that consists of chicken and vegetables.
Changua is a typical hearty breakfast soup of the central Andes region of Colombia, in particular in the Boyacá and Cundinamarca area, including the capital, Bogotá. It also has a reputation as a hangover cure, being a popular late night meal.
Most traditional foods in Guatemalan cuisine are based on Maya cuisine, with Spanish influence, and prominently feature corn, chilies and beans as key ingredients. Guatemala is famously home to the Hass avocado.
Soup is a primarily liquid food, generally served warm or hot, that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling or simmering solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews.
Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The Spanish word "puchero" originally meant an earthenware pot, before being extended to mean any vessel, and then the dish cooked in it.
Hangover remedies consist of foods, dishes, and medicines, that have been described as having a theoretical potential for easing or alleviating symptoms associated with the hangover.
Fricasé is a traditional soup in Bolivian cuisine prepared with pork, pork ribs or chicken, hominy, chuño or potatoes, onion, garlic, salt, pepper and spices. It is sometimes consumed as a hangover food, as having a theoretical potential for easing or alleviating symptoms associated with the hangover.
Aguadito de pollo, also referred to as simply aguadito, is a traditional chicken soup in Peruvian cuisine consisting of chicken, cilantro and vegetables. The dish is prepared using large chunks of chicken and additional ingredients like chicken hearts, livers and gizzards. Other ingredients used can include potatoes, corn, peas, other vegetables, rice, noodles, red pepper and various spices. It typically has a pronounced green coloration due to the significant amount of cilantro used in the soup.
