"Queso Frito Queso frito (English: fried cheese) is a fried cheese dish. It consists of a white, salty cheese with a high melting point called ""queso de freír"" (Spanish: frying cheese) or ""queso blanco"" (white cheese). In the Dominican Republic and Colombia it is often served for breakfast. The cheese is cut into thin slices and pan fried. It can be prepared with a very light coating, such as with a dusting of flour or cornstarch, or no coating at all. In Nicaragua it is often served for breakfast or with fried sweet plantains and cream. The cheese is cut"
"""queso flameado"", corn tortillas otherwise being the norm. Queso flameado Queso flameado (Spanish for ""flamed cheese""; also queso fundido, ""melted cheese"" or choriqueso) is a dish of hot melted cheese and spicy chorizo that is often served flambé. Often compared to cheese fondue, it is a party dish; it is popular at cookouts and in restaurants as an appetizer. Almost unique in Mexican cuisine, in the cuisine of the United States this dish has been widely adapted and is considered a native dish in El Paso. In Mexico, it occurs in restaurants more often in the north. Typical main ingredients"
"Queso flameado Queso flameado (Spanish for ""flamed cheese""; also queso fundido, ""melted cheese"" or choriqueso) is a dish of hot melted cheese and spicy chorizo that is often served flambé. Often compared to cheese fondue, it is a party dish; it is popular at cookouts and in restaurants as an appetizer. Almost unique in Mexican cuisine, in the cuisine of the United States this dish has been widely adapted and is considered a native dish in El Paso. In Mexico, it occurs in restaurants more often in the north. Typical main ingredients are melted cheese and a characteristic meat sauce"
"de tira"" (ribs) can be served. Next comes ""vacío"" (flank steak), ""matambre"" and possibly chicken and """" (goatling). Dishes such as ""pamplona"", pork, and Patagonian lamb are becoming more frequent, particularly in restaurants. An ""asado"" also includes bread, a simple mixed salad of, for instance, lettuce, tomato, and onions, or it could be accompanied with ""verdurajo"" (grilled vegetables), a mixture made of potatoes, corn, onion, and eggplant cooked on the grill and seasoned with olive oil and salt. Beer, wine, soft drink, and other beverages are common. Dessert is usually fresh fruit. Another traditional form to mainly roast the meat,"
"Chile con queso Chile con queso (Spanish for ""chile with cheese""), sometimes described simply as queso, is an appetizer or side dish of melted cheese, or more usually, a pasteurised processed cheese food product such as Velveeta, and chili pepper typically served in Tex-Mex restaurants as a dip for tortilla chips. Chile con queso (also spelled chili con queso) is a part of Tex-Mex and Southwestern cuisine, originating in the northern Mexican state of Chihuahua as a version of Queso chihuahua and Queso flameado. Chile con queso is predominantly found on the menus of Tex-Mex restaurants in Texas and other"
"Queso en salsa Queso en salsa or queso con chile is a typical dish in Mexican cuisine. It consists in cow's milk cheese submerged in a mild spicy salsa. There may be variations in the type of cheese used to make this dish, but the cheeses often selected are ranchero, Cotija, panela and Oaxaca. The salsa is made with red or green tomatoes, that are roasted with onion, garlic and chillies until golden, all blended and boiled in water, and may be seasoned with coriander leaves. The cheese is added after the boiling is off. For a sauce with red"
"known for its Spanish colonial style stews and casseroles cooked on firewood in clay pots at picantería. Among the best known are the Chupe de Camarones (shrimp), Ocopa Arequipeña, Rocoto Relleno (stuffed chili), Adobo, Solterito de Queso, Potato Cake, Costillar Frito, Cuy Chactado (Guinea Pig), Cauche de Queso, Locro, Chaque de Pecho, etc. Common items for dessert include: Queso Helado, donuts, Spanish style convent candy, chocolates and Chicha de Jora (made of black corn, beer and anise liqueur). The menus change daily and include chaque, chairo, pebre, timpusca, river crawfish soup (chupe de camaraones) and Blanco de lomos. Typical plated"
"in the rest of Spain: coffee with milk or Cola Cao, orange juice, biscuits or toasts, with butter and jam. In the North, East and West it is more common to have a cup of coffee (usually with milk) or Cola Cao and a toast with a choice of olive oil and salt, tomato and olive oil, butter, jam, pâté, ""jamón serrano"" (cured ham), and other options like ""sobrasada"" (a raw cured spiced sausage that is easy to spread), and in Andalucia, ""pringá"". Freshly squeezed orange juice is widely available in most places as an alternative for coffee. The breakfast"
"ingredients may be added, Manchego cheese and ketchup being popular ones. The chorizo is sausage made of pork, may be used whole or cut in half lengthwise. Usually the sauce ""chimichurri"" is used as well as mayonnaise, sometimes Uruguayans tend to add tomatoes and lettuce. It's served in baguette or in ""pan catalán"" (sliced soft bread roll), except in football matches where is served in simple bread roll or bun (like hamburguers). Unlike in Argentina, chorizo is not only used as an appetizer but also as a garnish for the asado. In the U.S., they are commonly available at lunch"
"Caldo de queso Caldo de queso is a traditional queso (cheese) soup made in places in Hermosillo, Sonora (north Mexico). The soup is made with boiled water, diced potatoes, onions, tomato, chile verde and oregano. Tomato puree or dehydrated chicken broth may also be added to the mix as condiments. The cheese is added only at the end, once the other are ingredients are boiled, to prevent gratination. It is most usually prepared with dices of queso fresco or queso cotija; the contact with the boiling soup heats the cheese and gives it a gummy, chewable texture; in turn it"
"""queso of Villalon"" (cheese of Villalon) (similar to Burgos cheese). Between the cookeds is the cooked Spanish (with ""ball"" to which is added for flavoring Spearmint), the ""sopa de chícharos"" (or guisantes) (soup peas) which is prepared with peas (in Spanish pea means ""guisante"" or ""chícharo""). The ""coliflor al ajoarriero"" (cauliflower in garlic). Between the legumes are dishes such as ""alubias con patuño de cerdo"" (beans with pork leg). Within the cereals are the pans and its derivatives as the "" sopa de ajo"" garlic soups, the ""sopa de bestia cansada"" (soup of beast tired) of Medina del Campo to"
"but baked goods are usually avoided out of concerns about their shelf life. Other variants may add canned speck and/or dried fish or exchange the hexamine tablets for the flameless heater. The Spanish Army issues an individual meal pack, available in 5 different menus, comprising a small cardboard box overwrapped with drab green polyethylene. Inside are 3 canned meals, plus accessories. Typical contents (Menu B) include: stewed steak, pickled mackerel, liver pâté with red peppers, an envelope of instant soup, a can of fruit, 2 salt tablets, 2 water purification tablets, a large multivitamin tablet, 10 sheets of general purpose"
"and Ponche are also common favorites. In some areas more Americanized fare such as brandy-glazed ham, chicken, turkey or sometimes duck is served. Stuffing is not common but has been imported by visiting relatives into some household but has not taken into popular cuisine. Often served are also mixed grilled, stewed with sauces, or raw vegetables like carrots, potatoes, spinach, cactus, onions, chayote squash and radishes. Salsa is always served as a garnish and accompanied by queso fresco, tortillas, and refried beans, if not ""sopa de arroz,"" rather rice cooked with tomato and spices. The bacalao fish is common in"
"traditional 3 course meal of sopa/soup and segundo/second dish which includes rice or pasta and a protein such as meat, poultry, pig or fish. Then dessert and a coffee are customary. Dinner is usually lighter and sometimes just coffee or agua de remedio/herbal tea with bread. Some of the typical dishes in the coastal region are: a variety of ""ceviches, pan de yuca, corviche, guatita, papas con queso, encebollado, empanada de viento (deep fried flour cover and cheese/scallion filling, served sprinkled with sugar) or empanada de verde (green plantain cover and cheese filling), mangrove crab, arroz con menestra (lentil or"
"It is rare to see a tapas selection not include one or more types of olives, such as Manzanilla or Arbequina olives. One or more types of bread are usually available to eat with any of the sauce-based tapas. In Andalusia and certain places in Madrid, Castilla-La Mancha, Castile and León, Asturias, and Extremadura, when one goes to a bar and orders a drink, often a tapa will be served with it free. As a drink, it is usual to ask for a ""caña"" (small beer), a ""chato"" (glass of wine) or a ""mosto"" (grape juice). In several cities, entire"
"Bocadillo ""For the Colombian cuisine dessert, see Guava jelly."" The bocadillo or bocata, in Spain, is a sandwich made with Spanish bread, usually a baguette or similar type of bread, cut lengthwise. Traditionally seen as a humble food, its low cost has allowed it to evolve over time into an iconic piece of cuisine. In Spain, they are often eaten in cafes and tapas bars. Some bocadillos are seasoned with sauces like mayonnaise, aioli, ketchup, mustard or tomato sauce. They are usually served with cold beer or red wine, drinks, coffee and a portion of tapas. Different types of bocadillos"
"Cocido Cocido (Spanish) or cozido (Portuguese) is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries. In Spanish, ""cocido"" (, ) is the past participle of the verb ""cocer"" (to cook), so ""cocido"" literally means ""cooked [thing]."" In Portuguese, the word ""cozido"" (, ) means ""cooked"" ,""boiled"", or ""baked"", being the past participle of the verb ""cozer"" (""to cook"", ""to boil"", or ""to bake""). Spanish ""cocido"" is a cognate. Cocido is made of various meats (pork, beef, chicken, mutton), embutidos and vegetables like cabbage, turnips, parsnips, potatoes, carrots and chickpeas (""garbanzos."")"
"Cocido Cocido (Spanish) or cozido (Portuguese) is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries. In Spanish, ""cocido"" (, ) is the past participle of the verb ""cocer"" (to cook), so ""cocido"" literally means ""cooked [thing]."" In Portuguese, the word ""cozido"" (, ) means ""cooked"" ,""boiled"", or ""baked"", being the past participle of the verb ""cozer"" (""to cook"", ""to boil"", or ""to bake""). Spanish ""cocido"" is a cognate. Cocido is made of various meats (pork, beef, chicken, mutton), embutidos and vegetables like cabbage, turnips, parsnips, potatoes, carrots and chickpeas (""garbanzos."")"
"tomatoes, the preferred chiles are chipotle, pasilla or guajillo. Del Castillo, María. (1966). Cocina mexicana. Ed. Olimpo. Queso en salsa Queso en salsa or queso con chile is a typical dish in Mexican cuisine. It consists in cow's milk cheese submerged in a mild spicy salsa. There may be variations in the type of cheese used to make this dish, but the cheeses often selected are ranchero, Cotija, panela and Oaxaca. The salsa is made with red or green tomatoes, that are roasted with onion, garlic and chillies until golden, all blended and boiled in water, and may be seasoned"
"Spanish, Jewish and Arabic traditions, and emphasises seafood. ""Pescaíto frito"", small fish breaded without egg and fried in olive oil, then served with fresh lemon, is a universally popular dish. Gazpacho is a famous refreshing cold soup made of raw tomatoes, cucumber, onions, green peppers, garlic, bread, oil and vinegar. ""Tortillas"", Spanish omelettes made with potatoes and served cold, are typical, and a plate of thin-sliced ""jamón serrano"", or dry-cured ham, with a glass of sherry or Málaga wine is a traditional combination. The ""Ir de Tapas"" (tapas tour), a Spanish expression meaning to make the rounds of bars drinking"
"Tequeño Tequeño, is a fried breaded cheese stick or a spear of bread dough with ""queso blanco"" (white cheese) in the middle, popular meal in Venezuela. It is formed into a breadstick and then usually fried in oil for 6 minutes at . Sometimes tequeños are oven-baked instead of fried. Tequeños can be eaten for breakfast, served as a starter or side, or eaten as a snack food at parties and weddings. Tequeños are popular in most Latin American countries (especially Venezuela) and can be bought in most grocery stores. There are tequeños of various sizes and with other fillings"
"in weight. Producing it in sizes any larger than that becomes impractical, as the cheese would become deformed owing to its soft and extremely malleable consistency. Fresh panela has a bright white colour and a slightly sour, salty flavor. Queso panela Queso panela (panela cheese) is a white, fresh and smooth Mexican cheese of pasteurized cow's milk. It is not the same as ""queso canasta"" or ""queso de la canasta"". It is served most often as part of appetizer dishes such as ""nopal"" salads or quesadillas. It is derived from the Greek word for basket cheese. The cheese also has"
"to South American tastes, consist of a breakfast, a lunch, and a main meal (Tamal, envueltos, lentils with chorizo, arvejas con carne, garbanzo beans a la madrileña, arroz atollado, ajiaco con pollo, and sudado con papas y carne). The ration also includes bread products, beverage mixes, candy and accessories. All items except the beverage mixes require no further preparation and can be eaten either hot or cold. The beverage powders must be mixed with hot or cold water before consumption. Each ration also contains raw sugar, a can of condensed milk, sandwich cookies, sweetened and thickened cream spread, hard candy"
"Pan de queso Pan de queso (English: Cheese bread) is a traditional Colombian bread or roll made with tapioca flour and grated cheese. It is served plain or filled with cream cheese or jelly. This food is especially common in the Paisa region of Colombia as breakfast or parva. Pan de queso is one of the breads (along with pandebono and buñuelos) that is made with fermented cassava starch. Fermented starch allows biscuits to become light and voluminous. A similar food is prepared in Brazil, known as ""pão de queijo"". Pão de queijo is common in the southeast of Brazil,"
"American cuisine, Colombian cuisine, French cuisine, Mexican cuisine, Swiss cuisine and Tibetan cuisine. ""Mote de queso"" is a traditional cheese soup dish in the Córdoba Department of Colombia. In Spanish, ""cheese soup"" translates to """"sopa de queso"""", and a published Mexican recipe from 1893 exists for the dish under this name. In Switzerland, cheese soup is referred to as ""Kassuppe"", and it is a specialty dish in Central Switzerland. ""Churu"" is a Tibetan cheese soup prepared with ""churu"" cheese of Tibet. Cheese is a main ingredient in cheese soup, and is typically used in the dish in grated form or"
"goat). In neighbouring Argentina, chivito, barbecued kid, is a popular ""asado"" dish; it is reported that the Uruguayan ""chivito"" arose in Punta del Este, Uruguay, at a restaurant called ""El Mejillón Bar"" in 1946, when a woman from Argentina ordered a sandwich of ""chivito"" for a hurried meal, expecting kid. The restaurant owner, Antonio Carbonaro, did not have this meat, and used beef fillet steak instead. The Canadian Chivito (in Spanish ""chivito canadiense"") is a variation of the sandwich, with the addition of ""panceta"" (""Canadian bacon""). The chivito can be served as a platter rather than a sandwich (""chivito al"
"cheese), torta de choclo, empanadas and almojábanas. Representative main courses are bandeja paisa, lechona tolimense, mamona, tamales and fish dishes (such as arroz de lisa), especially in coastal regions where kibbeh, suero, costeño cheese and carimañolas are also eaten. Representative side dishes are papas chorreadas (potatoes with cheese), remolachas rellenas con huevo duro (beets stuffed with hard-boiled egg) and arroz con coco (coconut rice). Organic food is a current trend in big cities, although in general across the country the fruits and veggies are very natural and fresh. Representative desserts are buñuelos, natillas, Maria Luisa cake, bocadillo made of guayaba"
"Spain. There are also all kinds of stews known as guisos or estofados, arroces (rice dishes such as paella), and fabada (Asturian bean stew). All of the guisos and traditional ""pucheros"" (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. There is Germanic influence in Uruguayan cuisine as well, particularly sweet dishes. The pastries known as bizcochos are Germanic in origin: croissants, known as ""medialunas"", are the most popular of these, and can be found in two varieties: butter- and"
"Quesillo Quesillo (, meaning ""little cheese"") refers to different Latin American and Spanish foods or dishes depending on the country: Argentine ""quesillo"" is a notable product of the Calchaquíes and Lerma valleys. It dates back to the Spanish conquest when European and traditional Creole recipes were combined. It is made by hand with cow's milk or goat through a process known as ""filado"" or spinning, which grants the product its distinctive characteristics. In Chile and Bolivia, ""quesillo"" refers to a type of small fresh cheese. It is a popular farm cheese of the Cochabamba valley; and is usually made from"
"melts slightly, giving the soup a characteristic flavor. Caldo de queso is generally accompanied by chiltepin or totopos (fried corn tortilla chips). Caldo de queso Caldo de queso is a traditional queso (cheese) soup made in places in Hermosillo, Sonora (north Mexico). The soup is made with boiled water, diced potatoes, onions, tomato, chile verde and oregano. Tomato puree or dehydrated chicken broth may also be added to the mix as condiments. The cheese is added only at the end, once the other are ingredients are boiled, to prevent gratination. It is most usually prepared with dices of queso fresco"
"Quesadilla A quesadilla ( or ; ), or sometimes specifically a cheese quesadilla, is a Mexican dish, consisting of a tortilla that is filled primarily with cheese, and sometimes meats, beans, vegetables, and spices, and then cooked on a griddle. Traditionally, a corn tortilla is used, but it can also be made with a flour tortilla, particularly in northern Mexico and the United States. A ""full quesadilla"" is made with two tortillas that hold a layer of cheese between them. A ""half"" is a single tortilla that has been filled with cheese and folded into a half-moon shape. A quick"
"made by the ""pasta filata"" (stretched-curd) method. The quesadilla is then cooked on a ""comal"" until the cheese has completely melted. They are usually cooked without the addition of any oil. Often the quesadillas are served with green or red salsa, chopped onion, and guacamole. While Oaxaca (or string) cheese is the most common filling, other ingredients are also used in addition to, or even substituting for, the cheese. These can include cooked vegetables, such as potatoes with ""chorizo"", squash blossoms, mushrooms, ""epazote"", ""huitlacoche"", and different types of cooked meat, such as ""chicharron"", ""tinga"" made of chicken or beef, or"
"each region has its own distinct specialities. It is particularly common, however, to start the meal with a seafood dish such as prawns or salmon, followed by a bowl of hot, homemade soup. The main meal will commonly consist of roast lamb, or seafood, such as cod or shellfish. For dessert, there is quite a spread of delicacies, among them are turrón, a dessert made of honey, egg and almonds that is Arabic in origin. Special dishes and desserts include Mariscos y Pescado (shellfish and fish), marzipan, Pavo Trufado de Navidad (turkey with truffles), and polvorones (shortbread made of almonds,"