Tajada "slices" is a dish of fried plantains that are sliced long. [1] It is a typical food of Caribbean countries as well as Nicaragua, Colombia, Honduras, Panama, and Venezuela. It is sometimes served with grated cheese.
Tajada "slices" is a dish of fried plantains that are sliced long. [1] It is a typical food of Caribbean countries as well as Nicaragua, Colombia, Honduras, Panama, and Venezuela. It is sometimes served with grated cheese.
Cooking bananas are banana cultivars in the genus Musa whose fruits are generally used in cooking. They may be eaten ripe or unripe and are generally starchy. Many cooking bananas are referred to as plantains or green bananas. In botanical usage, the term "plantain" is used only for true plantains, while other starchy cultivars used for cooking are called "cooking bananas". True plantains are cultivars belonging to the AAB Group, while cooking bananas are any cultivars belonging to AAB, AAA, ABB, or BBB groups. The currently accepted scientific name for all such cultivars in these groups is Musa × paradisiaca. Fe'i bananas from the Pacific Islands are often eaten roasted or boiled, and are thus informally referred to as "mountain plantains," but they do not belong to any of the species from which all modern banana cultivars are descended.
Banana chips are deep-fried or dried, generally crispy slices of bananas. They are usually made from firmer, starchier banana varieties like the Saba and Nendran cultivars. They can be sweet or savory, and can be covered with sugar, honey, salt, or various spices.
Arroz a la cubana or arroz cubano is a rice dish popular in several Hispanic countries. Its defining ingredients are rice and a fried egg. A plantain or banana, and tomato sauce, are so frequently used as often to be considered defining ingredients. In Catalonia, sausages frequently stand in for the plantains. Its origin is not definitively known; various informal sources state without references that it originated in Peru, the Philippines, etc. Some authors consider that it may have originated from rice dishes with fried eggs from Cuba when it was a Spanish colony.
Pabellón criollo is a traditional Venezuelan dish, the local version of the rice and beans combination found throughout the Caribbean. It is a plate of rice, shredded beef in stew and stewed black beans.
Bistek or bistec is a Spanish loan word derived from the English words "beef steak" abbreviated.
Rice and beans 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.
Colombian cuisine is a compound of the culinary traditions of the six main regions within the country. Colombian cuisine varies regionally and is particularly influenced by Indigenous Colombian, Spanish, and African cuisines, with slight Arab influence in some regions. Furthermore, being one of the most biodiverse countries in the world, Colombia has one of the widest variety of available ingredients depending on the region.
Honduran cuisine is a fusion of Mesoamerican (Lenca), Spanish, Caribbean and African cuisines. There are also dishes from the Garifuna people. Coconut and coconut milk are featured in both sweet and savory dishes. Regional specialties include Sopa de Caracol, fried fish, tamales, carne asada and baleadas. Other popular dishes include meat roasted with chismol and carne asada, chicken with rice and corn, and fried fish with pickled onions and jalapeños. In the coastal areas and the Bay Islands, seafood and some meats are prepared in many ways, including with coconut milk.
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.
The jibarito, is a sandwich made with flattened, fried green plantains instead of bread, aioli, and a filling that typically includes meat, cheese, lettuce and tomato. The original jibarito had a steak filling, and that remains the usual variety, but other ingredients, such as chicken and pork, are common.
Fried plantain is a dish cooked wherever plantains grow, from West Africa to East Africa as well as Central America, the tropical region of northern South America and the Caribbean countries like Haiti to Cuba and in many parts of Southeast Asia, where fried snacks are widely popular. In Indonesia it is called gorengan. It is called alloco in Côte d'Ivoire and dodo in Western Nigeria, otherwise known as simply fried plantain in other parts of Nigeria. Kelewele is a fried spicy plantain or can be fried as a side dish for Red Red and fish stew in Ghana.
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 and the birthplace of chocolate, as first created by the Maya.
Belizean cuisine is an amalgamation of all ethnicities in the nation of Belize and their respectively wide variety of foods. Breakfast often consists of sides of bread, flour tortillas, or fry jacks that are often homemade and eaten with various cheeses. All are often accompanied with refried beans, cheeses, and various forms of eggs, etc. Inclusive is also cereal along with milk, coffee, or tea.
In English, fritanga refers to a restaurant that makes home-style Nicaraguan foods. The staple foods at a fritanga may include gallo pinto, arroz blanco, carne asada, tajada frita, platano frito, maduros, yuca, queso frito, tortilla and cabbage salad. Fritangas also carry daily specials such as: salpicón, carne desmenuzada, and enchiladas, as well as speciality drinks and desserts/pastries. Fritangas have a cafeteria (comideria) style of ordering and the food can be taken out or consumed at the establishment.
Tostones are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine. Most commonly known as tostones, Puerto Rico, Jamaica, Nicaragua, Cuba, Honduras and Venezuela, they are also known as tachinos or chatinos (Cuba), platano frito or frito verde, bannann peze (Haiti), patacones and, sometimes, patacón pisao in Colombia.
Chifles, fried plantain chips, are a side dish, snack food, or finger food of Ecuador, Thailand and northern Peru.
Pritong saging, also known as pritong saba, is a Filipino snack made from ripe saba or cardaba bananas sliced lengthwise and fried in oil. The bananas used are ideally very ripe, in which case it naturally caramelizes and no sugar is added. When younger starchier bananas are used, it is often eaten dipped in muscovado sugar, syrup, or coconut caramel (latik). Unlike the similar pisang goreng of neighboring countries, it is not as popular as street food. Instead it is regarded as a simple home-made snack, most commonly eaten for merienda.
Plantain soup is eaten in various cuisines. In Colombian cuisine, the dish is known as sopa de patacón. There is also sopa de platanos in Latin American cuisine including Cuban cuisine and Puerto Rican cuisine.
A chip or crisp is a snack food in the form of a crisp, flat or slightly bowl shaped, bite-sized unit. Some chips can be made into dishes and served as an appetizer, side, hors d'oeuvre, etc.
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