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A traditional Dinner in Chile is Cazuela de Ave. It has chicken soup with pieces of meat, potatoes, green beans or peas, rice or noodles. It is normally eaten for dinner.

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Out of the many Latin American food, one is the Sopa de mondongo. This is a soup tht is slowed cooked with tripe and other vegtables like onions, carrots, and bell peppers. Although is takes a long time to cook, it is a great stew for dinner. Its like Sancocho, just takes more time and effort. But hey, its a great soup to eat.

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Gallo Pinto is a traditional Nicaraguan dish that is considered a national symbol. Most people eat it every day. It is made by frying boiled beans, rice, and vegetables like onion and sweet pepper together, making the beans stain the rice red.  The name gallo pinto means spotted rooster, and the dish is named that because of the black or red stains that come from the beans.

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A traditional Mexican dish for dinner is chicken mole. Mole is a dark sauce used to put over chicken. It is composed of mainly chillies. It is a very unique sauce, for it is a chocolate sauce. The taste you will get from it is bittersweet. It complements the chicken wonderfully, creating a dish that can only be described as delicioso.  Picture?  Sra. Cousens

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One of the most popular dinner dishes in Spain is paella. Paella is now a well-known rice dish with any flavor that goes well with rice. Some of the most popular paella may contain chicken, pork, shellfish, fish, eel, squids, beans, peas, artichokes or peppers. To make paella perfect, you must cook it for about 20 minutes, in a heated 425 degrees F. Many also season the pan in which the paella is cooked in to give it a special flavor. Paella is, and will be a very popular Spanish dinner dish.

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Dominican Republic: Mason Boswell - Period 7

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Dominican Republic: Mason Boswell - Period 7

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Sancocho is a common meal for dinner in Dominican Republic.  It is a delicious meal that is pretty simple to make.  It consists of vegetables and pork.  This stew is made in one pot and can serve up to six people.  Sancocho brings people together a lot of times and helps them focus on the good things in life

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Literally meaning toasted, tostadas are a simple but delicious dish involving corn tortillas fried in boiling oil until they become crunchy and golden. These are then served alone or piled high with any number of garnishes. Popular toppings include frijoles (refried beans), cheese, cooked meat, seafood and ceviche.

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Bolivia has many famous dinners and foods but the most famous is Picante de Pollo. Its made up of seasoned, crunchy, Southern-style fried chicken, with sweet-spicy fried potatoes, rice, and a tossed salad with hot peppers.

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Pravalhika Kurapati P2:       Papa Rellena

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Pravalhika Kurapati P2:       Papa Rellena

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Papa Rellena is a traditional food that has a small roll. The mixture includes fried onions, tomatoes, garlic, cumin, garlic and paprika. Hard boiled eggs and black olives are added too. Mashed potatoes are molded in the center of the meat mixture and are formed like potatoes. This is from Peru

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Rice and chicken is a traditional dish for Colombian people. People make the Rice and chicken different ways with different spices and different things inside of it. Colombian people make it with avocado also and sometimes mix it into their meal.

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Meat pies (pastelón de carne) are a typical Puerto Rican dinner. Salt pork and ham are used for the filling and are cooked in a caldero. This medley of meats and spices is covered with a pastry top and baked.

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A traditional dinner is usually eaten at 5:30 to 7:30. A typical dinner in Panama are tamales. Tamales are boiled corn dough with some sort of meat in the inside and is usually served on a banana leaf.

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Paella is a rice dish from Spain that has become very popular and is known around the world. It originated in the fields of a region called Valencia in eastern Spain. The original paella was served with white rice, green beans, meat, white beans, snails, and seasoning. But you don't have to necessarily eat it with these ingredients. Anything that goes good with rice can taste great with paella!

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Carbonada Criolla, or beef stew is the perfect meal for dinner during the colder months. This delectable meal consists of tomatoes, onions, squash, beef, corn, artichoke, and dried fruits to add seasoning to the stew. Typically, one will eat this with a side of bread and a salad. To prepare this meal, you start off with a good frying of your peppers, onions, and garlic until they are all softened. Then, go ahead and pour in your beef and cook at a medium heat. This should continue for as long as it takes to get the edges brown. After this step, insert your tomatoes, apricots, potatoes, beef stock, sugar, and squash. Be sure to turn the heat down until it starts to simmer. Finally, simmer and put a covering over the dish on a low heat for around an hour. To ensure a delightful meal, test and add salt and pepper to your desire. In conclusion, Carbonada Criolla is a delicious, Argentinian cuisine made of beef stew and several other ingredients that can be whatever you please.

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Chicken Enchiladas is the perfect food for dinner even though the main meal of the day is lunch.  It has chicken, sauses, cheese, and more tasty ingredients.  This is one of the popular traditional foods in México for dinner and lunch.

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Empanadas are fried or baked dough filled with cheese, beans, potatoes, or chicken. They are best eaten with a dollop of hot sauce. They are eaten in restaurants, sodas, and  street vendors. They take about 1 hour and 25 minutes to make.

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Pasticho is a popular Venezuelan version of lasagna. It originates from the Mediterranean, where a similar dish called patitsto is made. Pasticho is made lasagna noodles and layered with tomato based meat sauce and bechamel sauce. Sometimes, cheese and ham are scattered in the layers. This dinner meal takes about an hour to prepare and approximately 45 minutes to make.

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The reddest, ripest tomatoes, olive oil, garlic, bread, peppers and cucumber are blended until silky smooth, then chilled and poured into bowls or glasses. So delicious, so refreshing. In Andalucía in southern Spain, people have it every day in summer and there is always a jug on the counter in tapas bars. Also try salmorejo from Córdoba, a thicker version that is often served with pieces of Ibérico ham on the top. It is eaten for dinner and lunch but it is a lighter meal so it is normally put with something else for lunch.

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Olla de Carne is a very popular dish in Costa Rica. The meal consists of vegetables and several cuts of meat. This dish is usually served at large family gatherings, parties, or other special events because it takes such a long time to make.

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Puerto Rico, Carmen (Brenna) Lonner, Period 5

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Puerto Rico, Carmen (Brenna) Lonner, Period 5

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Lechón asado is a traditional Puerto Rican food. It is barbecued pig. Usually prepared for 12 to 15 people, this dish is often served during parties or picnics.

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Asado, also known as a barbecue dish, is a traditional dinner from Argentina. Since the meat has such a strong flavor most people only put a bit of salt to season their asado.

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Jun 15, 2017 ... The fastest way to make enemies in Argentina is to compare the asado to a barbecue. ... Asado is cooking in its purest form - just fire, grill and meat - so it's important that you get it right. ...

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My dish is called it has potato, pumpkin, mince, onion, carrot sometimes with peas and corn (both optional) all mashed together.
(Click my description to see a picture)

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Like breakfast, dinner in Venezuela is a lighter meal. Dinner in Venezuela is served as early as 8 PM to 10 PM or later. A common food called hallacas are a traditional Venezuelan dinner. A disk of yellow dough made of white corn flour is filled with meat filling, onions, red bell peppers, capers, olives, salt pork, almonds and raisins. Then, the entire thing is wrapped in a square cut plantain leaf that is tied up. Finally, the entire thing is steamed.

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While there is no typical meal that is served for dinner, a common one that you may come across is Arroz con pollo (rice with chicken).  This dish often includes two main ingredients with the chicken and rice.  The dish may also be served with local and seasonal vegetables such as tomatoes or peas.

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Dinner is eaten at a late hour - 9-9:30 in the evening and goes on for about 2 hours. It starts with a appetizer -> chorizo (a type of pork sausage), or slices of faina (a flatbread made from chickpeas). A common main course is Carbonada Criolla which is an Argentina beef stew of apricots, raisins, sweet potatoes, winter squash, tomatoes and onions.

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Dinner in España, or Spain, is usually lighter than lunch. Here, they eat usually eat dinner between 9 PM and Midnight. Compared to the many dinner time here in the USA, that is very late. One commonly eaten dish in España is Arroz Cubano. This dish is common since it is a simple and quick one to make. This meal includes a pile white rice, covered in tomato sauce and fried egg. Another interesting tradition about dinner in Spain is that they don't regularly sit down and eat in a restaurant if they want to eat outside. Here, they would usually grab a group of friends, and meet at a bar or another place before seeing a movie, going to a club, etc.

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La Cena – Dinner

Lighter meal such as an omelet or fish with a green salad

Eaten between 9:00 pm and Midnight

Totrilla Española or Tortilla de Patata is a potato omelet often served as a light dinner in Spanish homes.

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1. Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato into pieces approximately 1/8" thick. If you slice them thick, don't worry-it will simply take a little longer for them to cook.

2. Peel and chop the onion into 1/4" pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture.

3. In a large, heavy, non-stick frying pan, heat the olive oil on medium-high heat. Carefully place the potato and onion mixture into the frying pan, spreading it evenly over the surface. The oil should almost cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn. You want them to slowly fry, not becoming crisp like french fries, but rather tender and creamy. It is important to use good olive oil, as the potatoes will absorb quite a bit of the oil.

1. Leave the mixture in the pan until the potatoes are cooked. If you can poke a piece of potato with a spatula and it easily breaks in two, your potatoes are done. Remove from the pan with a slotted spoon or spatula that allows the oil to drain and let cool.

2. Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the cooled potato onion mixture. Mix together with a large spoon. Let sit for about five minutes.

3. Pour 1 to 2 tablespoons of olive oil into a small, non-stick frying pan (approximately 9-10" in diameter) and heat on medium heat. Be careful not to get the pan too hot because the oil will burn-or the tortilla will! When hot, stir the potato onion mixture once more and "pour" into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly "browned." The inside of the mixture should not be completely cooked and the egg will still be runny.

4. When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Take the frying pan to a sink. Place a large dinner plate (12") upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will "fall" onto the plate. Place the frying pan back on the range and put just enough oil to cover the bottom and sides of the pan. Let the pan warm for 30 seconds or so. Now slide the omelet into the frying pan. Use the spatula to shape the sides of the omelet. Let the omelet cook for 3 to 4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.

1. Slide the omelet onto a plate to serve. If eating as a main course, cut the omelet into 6 to 8 pieces like a pie. Serve sliced French bread on the side.

2. If you are serving as an appetizer, slice a baguette into pieces about 1/2" thick. Cut the tortilla into 1.5" squares and place a piece on top of each slice of bread.

It is simply delicious served with , fried tomato sauce that is made all over Spain. Tomatoes, onions, garlic, green peppers and olive oil sautéed in a frying pan. It's also great with roasted red peppers.

Cooking Tips

If you've never prepared a Spanish omelet, learn how with our illustrated step-by-step tutorial.

It is not necessary to slice the potatoes paper thin, and it is best not to use a food processor because most will slice the potatoes too thin, and then they stick together.

How do you know when the oil is hot enough to fry the potatoes and onions? Drop a single piece of potato or a bit of bread into the oil. It should sizzle.

Remember to watch the heat while frying. If the oil is too hot, the potatoes will brown rapidly on the outside but will be raw on the inside.

After frying potatoes, place the potato and onion mixture in a colander for a few minutes to allow more oil to drain. If you do this, place a plate underneath to catch the olive oil and you can use it again.

Variations

The following are a few of the most popular variations to the classic t ortilla Española.

Green Pepper - Add 1 green or red bell pepper (chopped) to the potatoes and onions and fry.

Chorizo Sausage - Slice a Spanish chorizo sausage and add to the potato and onion mixture after frying. Or, simply slice Spanish chorizo and combine with beaten eggs in the frying pan.

Ham - Using a couple thick slices (1/4") of Serrano ham, finely chop them. Then add the pieces to the potato and onion mixture after frying. Canadian bacon or smoked ham that you buy in a deli work well for this variation. Be careful to adjust the salt accordingly, since ham may be salty!

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Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato into pieces approximately 1/8" thick. If you slice them thick, don't worry-it will simply take a little longer for them to cook. Peel and chop the onion into 1/4" pieces.