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Rice with green pigeon peas is arroz con gandules in Spanish. To make it: fry spices and a base in oil, add rice, put seasoning on top, pour water, and cook until the water evaporates.

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First ,fry cut onion,galic,ginger,some spicy and butter or gee. Add rice and termeric and pour coconut milk and cook until the coconut milk evaporates.

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Rice with chicken is Cook with water more oíl, additional with carrots Cook, put slices of green platanos, add gandules

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Breaded steaks are a very common plate in México. They are easy to prepare, and a family favorite.

You can serve  with a simple salad to add freshness to the dish.  In this case I used avocado, lettuce and tomato.

1.  Season steaks with salt, pepper, and garlic salt.  Season beaten eggs

2. Dip steaks in flour, then in egg and then in bread crumbs until completly covered

3. Pour oil into skillet and fry until golden brown. Drain on paper towel.

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Milanesa

The milanesa is a variation of the Lombard veal Milanese, or the Austrian Wiener Schnitzel, where generic types of breaded cutlet preparations are known as a milanesa.

The milanesa was brought to the Southern Cone by Italian immigrants between 1860 and the 1920s. Its name probably reflects an original Milanese preparation, cotoletta alla milanese, which is similar to the Austrian Wiener Schnitzel.

A milanesa is a thin slice of beef, chicken, fish, veal, or sometimes pork dipped in egg and bread crumbs (or occasionally flour) with seasonings and fried.

Milanesa

Milanesa a la napolitana

Colombian pork milanesa (Chuleta Valluna)

By adding tomato paste, mozzarella cheese, and sometimes ham, a dish called milanesa a la napolitana (Milanese in the Neapolitan style) was created. "Neapolitan" is not named for the city of Naples but for a Buenos Aires restaurant named "Napoli". The dish is sometimes made out of chicken breast, suprema napolitana. Milanesa is one of the most popular dishes in Argentina as in Uruguay and have been described as "one of the quintessential Río de la Plata dishes". They are the legacy of Italian immigrants, who introduced cotoletta alla milanese in the late 19th century and early 20th century. During that time, Argentina experienced a huge European immigration wave, with most immigrants coming from Italy.

They are frequently served hot with fried or mashed potatoes; this dish is known as milanesa con papas fritas or milanesa con puré. In Argentina, Uruguay, and Paraguay it is often topped with a fried egg, known as milanesa a caballo (milanesa riding horseback), but omits the tomato sauce. They are often eaten cold as a sandwich filling, with salad. Mustard and mayonnaise are often used as seasoning. Other common condiments include lemon juice and .

Milanesa Kaiser, or escalopa as it is known in Chile, is a variant (where normal milanesas are also eaten) reminiscent of cordon bleu or valdostana, with a layer of melted cheese between the beef and a layer of ham. A classic Chilean version is called escalopa a lo pobre, topped with french fries, sautéed onions and fried eggs, akin to lomo a lo pobre.

In Mexico and the Southern United States, milanesas are eaten in some regions, often in a (a sandwich made with or bread). In northern Baja California, Sonora, Sinaloa, and Chihuahua (due to U.S influence), it features lettuce, tomato, and mayonnaise like a traditional sandwich, but the milanesa is also common in these regions as the main course of a meal. The milanesa memela napolitana is made with a thick fried tortilla with a milanesa on top, with ham, tomato sauce, and grated cheese. In Mexico, milanesa usually refers to the preparation method; any type of meat that is pounded thin, breaded, and fried might be referred to as a milanesa. In the northern state of Nuevo León, perhaps due to the influence of German and Czech immigrants, the dish known as milanesa is extremely popular and stands on its own as a main dish in most restaurants. It is usually served with french fries, refried beans, rice, and a lettuce salad.

In Panama, they are most commonly made of thinly sliced beef (usually sirloin steak), but also thin chicken fillet. Lime juice is squeezed over them before serving or eating them, and often they are also seasoned with hot sauce. They are eaten with white rice and other side dishes such as salad, lentils, or beans. The latter two are poured over the rice, as they are usually served in Panama while the salad is served off to the side where space is still left on the plate. When served as sandwiches, they are known as emparedado de milanesa or sandwich de milanesa when tomatoes, onions, lettuce, ketchup, or American cheese ( queso amarillo i.e. yellow cheese). Pan de molde ( sandwich bread) and pan flauta (a Panamanian type of baguette that is thicker and softer) are the types used to make these sandwiches.

In the Philippines, milanesa is known as carne frita (not to be confused with , which is also called carne frita in the Philippines), and is cooked in much the same way as described above (meat pounded until thin, flour, egg, breadcrumbs, fried). Admittedly, it is not as popular in the country as it is in South America, and it is served mainly in people's homes, not in restaurants. The families who do eat it usually serve milanesa/carne frita with white rice, a bean stew of some sort (for instance, white beans with a dark leafy green; also fabada), sometimes an American-style potato salad with cut green beans added, and often, chili ketchup or a mayo-ketchup mixed sauce not unlike the Argentine . It is almost never served as a sandwich.

The Polish variety of milanesa is commonly known as kotlet schabowy, which is pork loin pounded with mallet until it becomes thinner and soft, then coated with flour, beaten egg and breadcrumbs and fried on the pan. Also, kotlet drobiowy is made of chicken or turkey and prepared in similar way, and kotlet wolowy is made of beef steak, pounded, soaked in milk for few hours to tenderize the meat and then coated in flour, beaten egg, and bread crumbs. Polish kotlet is traditionally served with cooked or mashed potatoes, fries, Silesian dumplings, , or rice. Typically, sides are traditional Polish salads such as , thinly grated carrot salad, Ćwikła, or one of traditional Polish surówka. The history of the Polish kotlet dates back to the 19th century.

Similar dishes:

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The milanesa is a variation of the Lombard veal Milanese, or the Austrian Wiener Schnitzel , where generic types of breaded cutlet preparations are known as a milanesa. The milanesa was brought to the Southern Cone by Italian immigrants between 1860 and the 1920s.

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Rice cook first.carrot and leaks cut small pieces.chop garlic, onion,ginger and curry leaves after that put coconut oil garlic and ginger until starting to brown, add veggies,salt,soy sauce and rice mix well.

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First cut onions and fry

Than add lam meat with spicies like salt and pepper

And pour 2or3 glass water

Then cook for 3or4 hours

After pass 2 hours

Add verity herb like parsley....

And wait until complete cook

Ingredient : serve for 4_5 person

1 pound meat (lam)

Half of pound verity herb

6 spoon red beans

Spicies amount you need

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Popular food descripción of El salvador

*Churrasco Salvadoreño

Churrasco Salvadoreño is a Salvadoran dish featuring grilled steak, often with Salvadoran sausage, served with rice and beans (casamiento), avocado, and potentially other accompaniments like pico de gallo or chimol.

• Main Ingredient:
Grilled steak, typically a rib-eye or skirt steak.
• Sides:
• Casamiento: Rice and beans, a common Salvadoran side dish.
• Salvadoran Sausage: Often included, adding a savory element.
• Avocado: A creamy fan of avocado is a common topping.
• Pico de Gallo: A fresh tomato and onion salsa, adding a vibrant flavor.
• Chimol: A Salvadoran sauce, sometimes served with the dish.

• Other Possibilities:
• Grilled Shrimp: Some versions might include grilled shrimp.
• Fried Plantains: Plantains, either fried or grilled can be part of the meal.
• Fresh cheese: Some versions include fresh cheese.
• Handmade corn tortillas: To eat with the dish.

• Flavor Profile:
The dish combines the savory flavors of grilled steak and sausage with the richness of rice and beans, the freshness of avocado and pico de gallo, and potentially the spiciness of chimol.

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Rice, meats, beans

Rice: oil, salt, rice coconut milk.

meats: garlic, oregano, salt, lemon juice, mix peppers, green olive, onion(tomato paste)

Beans: garlic, onion, cilantro, coconut milk, salt, pepper green.

MEAT: cut the meat and add de lemon juice for wash.

Mix the meat with the all ingredients and marinate for 30 m.

Put in the bowl oli end sugar, went is brown add the meat( reserved de liquid)

Cook for 45 minutes add little be little the liquid.

BEANS: broil the beans for 40 or 30 m.

And other bowl softened all ingredients (except the coconut milk) add the beans and next 15 m add de coconut milk and cooking for 20 minutes more.

RICE: put oli salt and coconut milk. Wend is broil add the rice, wend is dry dow the fair and cook for 20 m.

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Ingredients

Elotes (fresh corn on the cob): Traditional tamales de elote are made with Mexican white corn, but a good substitute is yellow sweet corn which is easier to find outside Mexico.

Flour: You will need corn masa harina (Maseca) and cornmeal to add some texture.

Butter: At my home, we always use butter or lard for making those tamales. However, this can be substituted with vegetable oil or shortening.

Sugar: A bit of granulated sugar is added to enhance the sweetness of the corn.

Baking soda: For some fluffiness.

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How To Make Fresh Corn Tamales | Sweet and Savory Corn Tamales Recipe | Tamales De Elote

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Salvadoran nuegados

Ingredients: 3 pieces of yuca. 1 egg. A quarter of grated cheese. Two cups of water. Oil. 1 piece of panela candy. A piece of cinnamon.

Procedure:

Grate the yuca and cheese, add an egg, and mix until you get a dough. Make tortilla-shaped balls and fry in oil until golden brown. Then, for the honey, melt the candy in 2 cups of hot water, add the cinnamon, and cook for 8 minutes. Ready!

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Chicharron pupusas with cheese To make it: chicharron (beef or pork) Cut the meat into pieces and cook in a little water (the time could vary depending on the type of meat mentioned above). When it is cooked, put it in the pan, add oil, sauté until browned, add tomato, onion, chili and garlic in pieces, add cumin, salt, broth and stir for 5 minutes. This mixture is put in the processor until it has a paste-like consistency (not too ground), add mozzarella cheese and stir. To make it Dough: Use corn flour, mix with water and a pinch of salt, knead until you get a soft, moist dough. Then you start making the pupusas: take a portion of dough and form a kind of casserole dish with your hands. Fill it with the pork rind and cheese mixture, close it, and shape it by pressing it with your hands. Then, on a hot griddle, cook the pupusas for a few minutes on each side until golden brown. Once cooked, serve with pickled cabbage and a little tomato sauce…. In El Salvador there is a variety of pupusas: beef, pork, chicken, beans, zucchini, spinach, jalapeño, loroco, chipilin, etc.

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Ingredients

Enchiladas:

2 tablespoons vegetable oil

4 small corn tortillas (about 5 inches)

1 cup warmed refried beans

1 1/2 cups crumbled Tropical Central American Queso Fresco

1 large tomato, sliced

1 ripe avocado, peeled, pitted, and sliced

2 hard-boiled eggs, peeled and sliced

Hot Sour Cream:

1/2 cup Tropical Central American Queso Fresco

1/2 teaspoon hot sauce

Preparation

In a large skillet over medium-high heat, cook the tortillas in hot oil until golden brown and crispy, turning one at a time.

Place 1/4 cup refried beans on each tortilla. On top of each tortilla, place 1/4 cup Tropical Central American Queso Fresco, tomato, avocado, and egg.

In a small bowl, combine the sour cream and hot sauce until well blended. Top the enchiladas with a teaspoon of the spicy cream. Serve with additional Tropical Queso Fresco and the spicy cream.

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While the pasta boils in water and salt, squeezze a lime sauce on the shrimps, and use seasonings as you like.

After 9 minutes, leave the pasta drains.

Fry the mashed garlic with olive oil and

add shrimp dried too until will be rose. So add dried pasta and stir fry for 3 minutes mixing all the ingridients. Turn the oven off.

Sprinkle some parsley on the food.

Enjoy this delicious meal.

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Bolón de Verde is a delicious ball made of green plantains and stuffed with cheese. This Ecuadorian dish is a great option to serve for breakfast, along with some eggs and coffee, or as an appetizer. Queso Ecuatoriano is ideal for this recipe with its authentic texture and flavors.

Ingredients

4 green plantains

4 tbsp butter

4 oz. Queso Ecuatoriano, crumbled

½ tsp pepper

Salt to taste

Vegetable oil for frying

Preparation

Peel and chop the plantain into chunks about 1 ½” thick. Heat the vegetable oil in a large pan and fry the plantains, turning occasionally until they are golden and soft.

Transfer the plantains into a bowl and add the butter, salt, and pepper. Mash them until a somewhat even consistency is achieved. Leaving some larger chunks is ok.

Using your hands, take the plantain dough and form balls. Using your fingers, make a hole in the middle of each ball and fill it with crumbled Queso Ecuatoriano. Re-form the small balls until the dough is finished.

Heat up more vegetable oil and fry the balls, turning them over very gently to fry all sides until they are a crispy golden brown; serve hot with coffe.