Information om | Engelska ordet ASADO

Exempel på hur man kan använda ASADO i en mening

• Markets like this serve traditional dishes such as saffron tamales, sopa de pan, asado coleto, atole de granillo and a drink called posh made from sugar cane.
• In Argentina, they are the center of the three typical Argentine dishes dulce de leche, asado (churrasco in Brazil), and milanesa.
• The asado developed from the horsemen and cattle culture of the region, more specifically from the gauchos of Argentina, Uruguay and Southern Brazil (and Southern Chile) and the huasos of Central Chile.
• 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.
• Beef pares, or pares as it is commonly known, is a meal that consists of beef asado (beef stewed in a sweet-soy sauce), garlic fried rice, and a bowl of beef broth soup.
• In Brazil, churrasco is the term for a barbecue (similar to the Argentine and Uruguayan asado) which originated in southern Brazil.
• Other common dishes are arroz con pollo (chicken and rice), pan con bistec (steak sandwich), platanos maduros (sweet plantains), lechon asado (pork), yuca (cassava root), flan, batido de mamey (mamey milkshake), papayas and guava paste.
• The asado en barbacoa (roasting in barbacoa) was widely prepared in Mexico at countryside festivities, such as rodeos (cattle roundups), herraderos (cattle branding celebrations), jaripeos and bull-fights, patron saint festivities of the hacienda, or family picnics.
• In neighboring 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 northern Argentina or Chile ordered a sandwich of chivito for a hurried meal, expecting kid.
• The most common fillings are pork asado (indigenized braised version of the Cantonese char siu) and bola-bola (literally "meatball", a combination of pork, chicken, beef, shrimp or salted duck egg).
• In an effort to promote tourism, the town of Jerez has joined the federal government's Pueblos Mágicos program, highlighting its traditional architecture, cultural traditions, and a rich culinary heritage, which includes dishes like mole jerezano (a mole sauce with almonds), carne de puerco en salsa verde, carne adobada, carne deshebrada (shredded beef), asado de boda, brocheta jerezana (beef tips with sausage, bacon, onion, tomatoes, and poblano chili peppers), burritos, and fruit ices.
• The traditional Panamanian dish for Christmas usually includes chicken tamales, arroz con pollo (rice with chicken), puerco asado, pernil, pavo (turkey), and relleno (stuffing).
• Some popular Kapampangan dishes include sisig, morcon, menudo, caldereta, estofado, embotido, asado, lengua, lechon, chicharon, afritada, bringhi (paella), tabang talangka (crab meat), the "tocino" or pindang including pindang damulag or carabao’s meat tocino and their native version of the longganisa.
• 5 A Day - acceptable daily intake - aggregate nutrient density index - ageusia - animal source foods - additives - aeroponics - agriculture - alcohol - alcoholic beverage control state - algaculture - Androphagi - antibiotic - antioxidant - appellation - Appellation d'origine contrôlée - apiculture - aphagia - appetite - aquaculture - asado.
• Typical foods include sopa paraguaya, asado, bori bori, mbeju, mandioca and staples such as rice, Chipa, and dishes made with cheese and eggs.
• Host Adam Richman visited Taco Bus and tried "puerco asado" tacos marinated roast pork and a mix of vegetables including jalapeños, cabbage, and marinated red onions.
• The Venezuelan cuisine varies by region of the country, however, the most typical dishes of national cuisine are: pabellón criollo, asado negro, reina pepeada, sancocho, mondongo, especially arepas or cachapas.
• Michael Russell of The Oregonian described the menu as "global, with identifiably South American dishes -- fried empanadas, crab-stuffed piquillo peppers and an Argentine asado with grilled meats and sweetbreads -- alongside more Northwest-y bistro fare -- foie gras torchon with cherry mostarda, forest mushrooms and a farm egg on toasted brioche".
• The menu includes pollo asado, seafood enchiladas, street tacos, pozole and other stews, ceviche, margaritas, and chips and salsa.

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