TITLE

Still More Latin Options

AUTHOR(S)
Lang, Joan
PUB. DATE
April 2007
SOURCE
FoodService Director;4/15/2007, Vol. 20 Issue 4, p40
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article focuses on Latin cuisines. The cuisine of the Spanish-speaking islands of the Caribbean are fusing the techniques of Spain and Africa with local ingredients such as rice, beans and peas, salt fish, pork, plantains and coconut, and an array of spices including allspice, garlic, cinnamon, nutmeg, bay leaves, cumin and chiles. Some unusual dishes include oxtails stewed with lima beans, bacalao, tamales en cazuela, pastelon, and roast suckling pig.
ACCESSION #
24770494

 

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