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Paella is a classic Spanish dish featuring saffron rice with chorizo, chicken, and seafood. This easy recipe marinades the chicken in paprika and oregano for added flavor and adds the shrimp at the last minute for fantastic results. Serve this delicious paella in the center of your table so everyone can dig in.When you're in need of a hearty meal that's delicious and easy to make, turn to paella: The ultimate one-pot Spanish comfort food. This flavorful rice dish is ready in just an hour. Plus, it'll have your mouth watering the entire time it's cooking thanks to its aromatic ingredients.

Trust us, you're going to want to save this recipe!

By Nery Sánchez Yupanqui

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Tacos are one of the most traditional and well-known foods in Mexico.
What the Mexican taco has is the corn tortilla, you can put meat, chicken, pork among other things, lemon and prepared sauce of tomato, onion, garlic, cilantro and chili peppers that can be dried or fresh.
In Mexico there are several types of tacos such as al pastor tacos, basket tacos, golden tacos, carnita tacos, etc. And in total, Mexico has around 60 varieties of tacos.
Mexican tacos are eaten with sauces and there are several, but the best known and most important are ranchera sauce, green sauce and red chile arbol sauce.
Many people love Mexican food and especially recommend this food, so if you go to Mexico you can't leave without trying Mexican tacos.
By: Alexia Vargas Ramírez.

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Maki sushi, a staple of Japanese cuisine, is celebrated for its unique blend of flavors and textures. It typically comprises sushi rice, various fillings, and nori (seaweed), all rolled together and cut into bite-sized pieces. The fillings can range from fresh fish like tuna or salmon, to vegetables such as cucumber or avocado, catering to diverse tastes. The freshness of the ingredients is crucial in maki sushi, enhancing the delicate flavors. The balance between the slightly vinegary sushi rice, the savory fillings, and the crisp nori is often lauded, creating a harmonious blend in each bite. Maki sushi is also appreciated for its aesthetic appeal. The careful preparation and presentation make it a visually pleasing dish, adding to the overall dining experience. In conclusion, maki sushi offers a delightful mix of flavors, textures, and visual appeal, making it a must-try for sushi enthusiasts and those new to Japanese cuisine.

By Leonardo Blanco

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Milanesa with puree is a classic dish of Argentine cuisine that has gained popularity both in the country and in other places around the world. It is a meal that combines comforting flavors and crunchy textures, making it an ideal option to enjoy with family or share with friends. Preparation time: 32 minutes
Cooking time: 20 minutes PREPARATION 4 meat fillets, you can use loin, buttock or breast
Salt and pepper to taste
2 eggs
Bread crumbs
Oil, for frying
1 kilo of potatoes
50 grams of butter
1/2 cup of hot milk how it arrived in Argentina It arrived in Argentina with Italian immigration at the end of the 19th century and it was the immigrants who adapted the recipe to local ingredients and popularized it among the citizens and, over time, the Milanese It became a symbol of national gastronomy.
by por nicoll catter

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Pato no Tucupi is a traditional Brazilian dish from the state of Para, known for its unique flavors and cultural significance. The dish consists of a duck that is marinated, roasted, and then cooked in Tucupi sauce, a bright yellow sauce made from manioc root juice. The preparation process is meticulous, requiring the toxic cyanide in the juice to be thoroughly heated to dissipate. The dish is often served with jambu, a local herb, and is a highlight during the Cirio de Nazare ceremony, a significant event celebrated in October. The combination of the tender duck meat and the tangy Tucupi sauce creates a distinctive taste, making Pato no Tucupi a culinary delight. Despite its complex preparation, the dish is a testament to the rich culinary heritage of Brazil, offering a taste of the Amazon region’s unique flavors

By Aniushka de la Cruz

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Congratulations my dear students!

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Pizza is a dish originally from Italy.

It is made from wheat flour, yeast, water, salt, tomato sauce, cheese, etc.

There is a variety of pizzas, this is the pepperoni pizza, Hawaiian pizza, pizza with mushrooms, there is a great variety.

It is a baked flat bread, usually round in shape. There are a large number of varieties depending on the shape of the bread, the way it is cooked and the combination of different ingredients.

Pizza is one of the most popular foods in the world. Its origins are in Italy, especially in the Naples region, where the modern version of this dish began to be prepared.

Although there are multiple varieties, the usual thing is that pizza is created from a flat, disc-shaped bread, kneaded with water, salt, yeast and flour. Said bread is covered with tomato sauce and, after a first stage in the oven, cheese and almost any other ingredient that one desires is added.

by: Lucerito Acuña

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Pabellon is a traditional Venezuelan dish that consists of shredded beef, white rice, black beans, and fried plantains. The dish is typically topped with cheese and sometimes served with a side of arepas, which are a type of flatbread made of maize dough.

The name "Pabellon" means "flag" or "pavilion" in Spanish, and the dish is said to symbolize the colors of the Venezuelan flag – yellow, blue, red, and white. Each component of the dish represents a different aspect of Venezuelan cuisine and culture.

The shredded beef is usually seasoned with a variety of spices and slow-cooked until tender. The white rice is often flavored with garlic, onions, and cilantro, while the black beans are simmered with a sofrito of onions, peppers, and tomatoes. The fried plantains add a sweet and savory element to the dish, and the cheese provides a creamy finish.

Pabellon is a hearty and satisfying meal that is popular throughout Venezuela, both in homes and in restaurants. It is often served on special occasions and holidays, as it is considered a comfort food that brings people together.

By Abraham Piñate

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It is a typical dish from the south of the Dominican Republic. 1 pound of corn 1 liter of coconut milk 1 liter of milk 1 evaporated milk 1 tablespoon garlic paste 1 tablespoon black pepper 3 tablespoons butter 1 tablespoon anise Step by Step 1.leave the corn in water for 1 day 2. a cauldron with milk and add the corn, when the corn dries, add coconut milk and then the garlic, anise, pepper and butter. 3.Continue adding milk until the corn is soft. Then add salt to taste and at the end put it in the oven until it forms a crust. 4.finally enjoy the delicious chenchen

By Francisco Aguilera.

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Escargots de BOURGOGNE originated in France in 1814 by Caréme, a French gourmet and chef, considered one of the fathers of haute cuisine. If we want to prepare it, either because we want to try its flavor and its great fame, the ingredients would be: 4 dozen snails, cooked, fat or extra fat Butter 150g 1 Shallot 2 cloves of garlic 1 teaspoon sweet anise 1Bunch parsley Ground almond 2 tablespoons Salt Ground black pepper dried thyme to taste Laurel leaf This dish has a lot of class in France as it is considered of very high quality and flavor since only luxurious restaurants in France prepare it, making it unique and delicious.

To be honest, I would like to prepare the dish since I find it very interesting and it makes me doubt if it is as delicious as they say.

By Luciano Vallejos

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Tortilla de patatas is a classic Spanish dish free-range eggs, normal eggs, potatoes, virgin olive oil, large onion and salt. In Spain the potato omelette is a religion. You like your potatoes a little more fried or cooked, more or less eggs, more or less curdled, but no one can deny that there is no Spaniard who has not tried them and everyone has their own way of doing it. The term "perfect taco." It has affected our culture so much that the constant debate about whether or not to eat onions has ended more than one friendship.

The ingredients and methods used to prepare this simple dish have sparked a national debate. Galician potatoes or not, thin or thick, 10 or 2, with free-range egg or normal egg, small or XL, very compact, thick or thin, cold or hot, dots of curd, eat liquid with a spoon, with or without onion. We have something for everyone!

By Andrew Gianluka

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Porotos con reinas is a traditional main dish of Chilean cuisine. Its name shows a peasant metaphor of the strips of pig leather, which the dish traditionally carries, associated with reins. The variant of beans with noodles was the adaptation of the country dish to the habits and resources of the city.Typically, they are prepared with pig skin, chicharrones or, failing that, sausage; there are others that add chard or other ingredients.Although it is usually served with sausage, it is also possible to serve it with fried egg, pork chop and/or plated (cut of beef). When served with these ingredients at the same time it is popularly called Pancho Villa Beans with reins is a food born in the Chilean countryside. When slaughtering pigs, they tried to take advantage of each of their parts: fat (for cooking, making soap or candles), pork rinds, meat, head cheese and marrow gelatin. 

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By: Joan Huaranga

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Pinnekjøtt is a typical dish which is served in Norway during the Christmas season in the country. Which has been very popular not only in its country of origin, but around various places in the world. This dish contains pieces of lamb with lake salt, mashed corn vegetables, pepper, butter, carrots and potatoes, concentrating a good flavor not only for the meat, but for the dish in general. Many people believe that the flavor of this dish is unique, and it is not surprising, since they use a well-developed method to preserve the meat and, furthermore, it is a dish which takes on a lot of relevance in the country during the Christmas season, being something that people enjoy it a lot. By Marcos García

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The Argentine barbecue is much more than a simple meal, it is a tradition rooted in the country's culture. It consists of a style of grilled meat preparation, which can include a variety of cuts of beef such as chorizo, blood sausage, ribs, vacuum, entrail, strip roast, among others. The Argentine roasting technique is quite particular. The meat is cooked slowly over hot coals, which gives it a characteristic smoky flavor. In addition, it is usually accompanied by various garnishes such as salads, potatoes, chimichurri (a sauce based on parsley, garlic, olive oil, vinegar and hot pepper), and of course, the inevitable Creole bread. Asado is a very important social activity in Argentina, where friends and family gather around the fire to enjoy good food, conversation and company. It is common for these meetings to last for several hours, turning into a festive event.

By: Mariano Salazar

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The bandeja paisa is a distinguished dish of Colombian gastronomy and has been coming since 1950

This dish consists of beans, white rice, pork rinds, powdered meat, chorizo, fried eggs, ripe banana, avocado and arepa, these are the ingredients with which the dish is prepared, also these ingredients can vary depending on the part where you eat it, but it usually consists of that.

It is a highly recommended food in these places so if you decide to visit this country do not hesitate to try this exquisite dish since between the salty of the meats and the sweet of the banana it makes a very delicious flavor.

By: Adrian Paredes

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Topokki or also known as tteokbokki is a traditional Korean street food. It has a soft texture. This dish contains rice dough, soy sauce, chives, gochugaru, sugar and gochujang, but more ingredients can be added as garnish, such as egg, vegetables, chicken and others.

This dish was served in a restaurant, in rice cakes with a Chinese seasoning. Although it tasted good, it was a bit greasy, so the idea was to add a spicy seasoning. That's how the idea of Gochujang fried rice cake came about. Its sweet and salty taste with a hint of spiciness is incomparable, making it a delight for the palate and for lovers of intense flavours.

By Meilydh Aquino