 | |
| Course | Main dishes |
|---|---|
| Place of origin |  Dominican Republic |
| Main ingredients | chicken, salami, guineafowl (etc), rice |
A locrio is a rice dish from the Dominican Republic. Similar to pilaf, jollof, and paella, it consists of seasoned rice with some kind of meat, such as chicken, Dominican salami or pork. [1]
The locrio is possibly a Dominican adaptation of paella or jollof rice. [2]
Besides chicken, locrio is also commonly made of Dominican salami, guineafowl, rabbit, pork chops, arenque (dried herring), [3] shellfish, or sardines (often called pica-pica). [4]
Spanish cuisine consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with important differences between the traditions of each part of Spain.
Paella is a rice dish originally from the Valencian Community. Paella is regarded as one of the community's identifying symbols. It is one of the best-known dishes in Spanish cuisine.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China.
Mexican rice, also known as arroz a la mexicana, arroz mexicano, sopa de arroz, or arroz rojo in Spanish, is a Mexican side dish made from white rice, tomato, garlic, onion, and perhaps other ingredients. Mexican rice is almost always eaten as a complement to other dishes such as mole, refried beans, rotisserie chicken, carne asada, picadillo, tacos, fried fish, fried chicken, chiles rellenos, or vegetable soup.
Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Native American cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac, Mixe, and Cacaopera peoples. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood. Eurasian ingredients were incorporated after the Spanish conquest.
Rice and beans, or beans and rice, is a category of dishes from many cultures around the world, whereby the staple foods of rice and beans are combined in some manner. The grain and legume combination provides several important nutrients and many calories, and both foods are widely available. The beans are usually seasoned, while the rice may be plain or seasoned. The two components may be mixed together, separated on the plate, or served separately.
Arroz con pollo is a traditional dish of Latin America. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables. In the Dominican Republic it is alternately called locrio de pollo, and in Saint Martin it is called lokri or locreo.
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. It is often served with rice or used as a filling in dishes such as tacos, savory pastries or croquettes. The name comes from the Spanish word picar, meaning "to mince".
Mandi is a traditional dish that originated from Hadhramaut, Yemen. consisting mainly of meat and rice with a special blend of spices, cooked in a pit. It is popular and commonly consumed in most areas of the Arabian Peninsula, especially between the Yemeni people, and even considered a staple dish in many regions. It is also found in Egypt, the Levant, Turkey, Southeast Asia, and India.
Cuchifritos or cochifritos refers to various fried foods prepared principally of pork in Spanish and Puerto Rican cuisine. In Spain, cuchifritos are a typical dish from Segovia in Castile. The dish consists of pork meat fried in olive oil and garlic and served hot. In Puerto Rico they include a variety of dishes including morcilla, papas rellenas, and chicharron, and other parts of the pig prepared in different ways. Some cuchifritos dishes are prepared using plantain as a primary ingredient. Cuchifritos vendors also typically serve juices and drinks such as passionfruit, pineapple, and coconut juice, as well as ajonjolí, a drink made from sesame seeds.
Takikomi gohan is a Japanese rice dish seasoned with dashi and soy sauce along with mushrooms, vegetables, meat, or fish. The ingredients of takikomi gohan are cooked with the rice. This dish is consumed by people in Japan around the fall season since many root vegetables and mushrooms are harvested during this season in Japan. Ingredients will vary based on the seasonal vegetables and fish. Since this dish has nutritional value, and uses a small amount of rice with vegetables and proteins, some Japanese people eat it for dieting purposes.
Dominican cuisine is made up of Spanish, indigenous Taíno, Middle Eastern and African influences. The most recent influences in Dominican cuisine are from the British West Indies and China.
Arroz a la valenciana or Valencian rice is a name for a multitude of rice dishes from diverse cuisines of the world, which originate from the rice-cooking tradition of the Valencian Community, in eastern Spain.
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.
There are many mixed rice dishes in cuisines around the world. Mixed rice combines rice with various meats, vegetables, and spices. The resulting dish is often eaten as the main portion of the meal, although it can be served as a side.
Moro de guandules is a dish from the Dominican Republic served on holidays.
Asopao is a family of stews that can be made with chicken, pork, beef, shrimp seafood, vegetables, or any combination of the above. Asopao is Puerto Rico's national soup and one of the most important gastronomic recipes in Puerto Rico.
Paelya or paella (Spanish), is a Philippine rice dish adapted from the Valencian paella. However, it differs significantly in its use of native glutinous rice (malagkít), giving it a soft and sticky texture, unlike the al dente texture favoured in Spanish paella. It is also characteristically topped with sliced eggs. Filipino paelya does not use saffron, but is instead coloured with atsuete (anatto), luyang diláw (turmeric), or kasubhâ (safflower).
