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I was not aware that Chile was the longest country.

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Another popular Chilean food is asado, which is the Spanish word for barbecue.

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¡completo de chile! Te gustaría probar?

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I learned that empanadas are called baked pies

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The Chilean people eat llama and alpaca

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I did not know they eat llamas and alpacas in Chili.

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The dish is from Chile. A famous landmark in Chile is called El Tatio. El Tatio is a geyser/hot spring surrounded by volcanoes and deserts

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Pebre is another Chilean cuisine. It is a sauce which is made with hot chili peppers. It is similar to salsa.

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That the different parts of Chile have different cuisines due to it´s climate diversity.

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Good cookie overall. The sprinkles weren't fully traditional but the project is all about the spread of culture into our america so that was a good combination of the two. The dulce de leche was a bit sweet but what can you expect from store bought. The cookie on the other hand had a nice crisp to it which is a great compliment to the sweetness. Maybe a bit less dulce de leche on the inside next time but otherwise good job.

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In Chile they serve milk with their tea.

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Chilean cuisine has lots of corn in it.

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the puerto rico m

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Sarah your bread was amazing!! It does remind me of a sweet roll, or Hawaiian roll.

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Mallorca was adapted as a Puerto Rican territory and therefore made malloca bread a part of it's hispanic culture.

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this bread was so good! it reminded me of Hawaiian bread

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I learned that making malloraca rolls take a very long time, and the people in Puerto Rico have coffee late at night. That doesn't seem like such a good plan if you plan on sleeping at all

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Something interesting I learned is the fact that the parents usually drink coffee at night, after the children go to sleep, as coffee gives you energy, so it would be hard to go to sleep after that.

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Its cool how they adopted the bread

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The bread was amazing. It tastes like a mix of a croissant and a Hawaiian roll, it was really great.

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Mallorca bread. I have never heard of it until right now but right now i guarantee you that i will be trying to make this soon. The mix of the ingredients was sublime giving it a beautiful even texture throughout. I applaud your courage to ake bread with yeast as well which is one of the most difficult things to get right. The flavors were lovely, the sugar on top was a nice touch, and the cook was superb, a nice and even cook, not underdone, and not crispy which would have ruined it due to a confliction in textures. 11/10 would eat again.

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Best Quarter Project food yet this Quarter! Everyone did an awesome job.

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Another Puerto Rican food is mofongo. Mofongo is made of fried plantains which are mached after being fried.

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I was suprised that Puerto Rico had such a rich food cuisine and that they had asimilar food scheduel to Americans.

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The natives diets consisted mainly of corn before the explorers arrived.

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¡Puerto Rico!

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Your bread is so good! I would eat it again

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Kruthi, the homemade dulce de leche was delicious. You had a good filling to cookie ratio, and the cookie was perfectly cooked. All in all a good cookie. 10/10 would eat again.

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Another popular dish from Uraguay is chivito. This is a sandwich with meat and vegetables on it

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It is surprising that they eat dinner around 11:

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Their dinner is eaten much later than ours.

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The dulce de leche was good but the cookie was a bit dry.

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What surprised me is the fact that a Spanish speaking country would be so influenced by the Italians.

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It is crazy that there are 12 million cows and only 3 million people in Uruguay.

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We did the same food and that was cool, yours was really good

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Asado is also a popular dish in Uraguay. It is like barbeque for americans. It is meat grilled on coal.

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A typical asado in Argentina

Asado (Spanish: ) is the technique and the social event of having or attending a barbecue in various South American countries, especially Argentina, Chile, Paraguay, Peru and Uruguay where it is also a traditional event. An asado usually consists of beef, pork, chicken, chorizo, and morcilla, all of which are cooked using an open fire or a grill, called a parrilla. Usually, red wine and side dishes such as salads accompany the main meats, which are prepared by a designated cook called the asador or parrillero.

Large herds of wild cattle roamed much of the pampa region of Argentina until the mid-nineteenth century. Inhabitants of the Río de la Plata, especially the equestrian gaucho, developed a fondness for beef, especially asado, which is roasted beef (or lamb or goat). The meat, often a side of ribs, is skewered on a metal frame called an asador and is roasted by placing it next to a slow-burning fire. Gauchos favored cooking asado with the wood of the quebracho tree because it smokes very little. Asado, accompanied by mate, formed the basis of the gaucho diet.

Asado on an open pit

Usually the asador begins by igniting the charcoal, which is often made of native trees, avoiding pines and eucalyptus as they have strong-smelling resins. In more sophisticated asados the charcoal is of a specific tree or made on the coal of recently burned wood, which is also commonplace when having an asado in a campfire. In Uruguay, charcoal is not used, but instead direct embers or hot coals.

Cooking can be done al asador or a la parrilla. In the first case, a fire is lit on the ground or in a fire pit and surrounded by metal crosses ( asadores) that hold the entire carcass of an animal splayed open to receive the heat from the fire. In the second case, a fire is made and after the charcoal has formed, a grill with the meat is placed over it.

Embutidos and achuras

In many asados, , morcillas ( black pudding), chinchulines (cow chitterlings), mollejas ( sweetbreads), and other organs, often accompanied by , would be served first while the cuts that require longer preparations are still on the grill. Sometimes these are served on a charcoal . Chorizos may be served with or baguette bread, often called .

Asado de tira, flanken-cut short ribs.

After appetizers, costillas or asado de tira ( ribs) can be served. Next comes vacío ( flank steak), and possibly chicken and (goatling). Dishes such as , pork, and Patagonian lamb are becoming more frequent, particularly in restaurants. 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. Beer, wine, soft drink, and other beverages are common. Dessert is usually fresh fruit.

Lechazo asado (roast lechazo), shown above, is a typical dish from Spanish cuisine, as is the similar Cochinillo asado (roast suckling pig).

Another traditional form to mainly roast the meat, used in Patagonia, is with the whole animal (especially lamb and pork) in a wood stick nailed in the ground and exposed to the heat of live coals, called asado al palo.

The meat for an asado is not marinated, the only preparation being the application of salt before or during the cooking period. Also, the heat and distance from the coals are controlled to provide a slow cooking; it usually takes around two hours to cook asado. Further, grease from the meat is not encouraged to fall on the coals and create smoke which would adversely flavour the meat. In some asados the area directly under the meat is kept clear of coals.

Asado done on a grill using firewood.

The asado is usually placed in a tray to be immediately served, but it can also be placed on a brasero right on the table to keep the meat warm. Chimichurri, a sauce of chopped parsley, dried oregano, garlic, salt, black pepper, onion, and paprika with olive oil, or salsa criolla, a sauce of tomato and onion in vinegar, are common accompaniments to an asado, where they are traditionally used on the offal, but not the steaks.

Food is often accompanied by salads, which in asado gatherings are traditionally made by women on site or brought to the asado from their homes while the men focus on the meats. Salad Olivier ( ensalada rusa) is one of the most common salads served at asados. In Paraguay chipa guasu, sopa paraguaya and boiled manioc as a side dish are also served.

A typical Argentinean asado assortment consisting of beef, pork, beef ribs, pork ribs, chitterlings, sweetbread, sausages, blood sausages, and chicken.

In Chile, the normal version cordero al palo (whole roast lamb) is usually accompanied with , a local condiment made from pureed herbs, garlic, and hot peppers, in many ways similar to chimichurri. The dish is typical of southern Chile and is served hot accompanied by salads. A whole lamb is tied to a spit and is then roasted perpendicular on a wood fire. The preparation lasts around 5 hours since cooking must be constant and on a low heat.

Line cooks grilling sausages, asado, and offal in a market near the port of Montevideo, Uruguay.

Asado in Patagonia, Argentina.

A "chulengo" is usually an oil barrel cut in half, used to protect the fire and meat from winds

Asado in South Africa

In Brazil, asado is called , although the cooking is usually faster. Grilled and salted meat in Brazil is generally called "carne assada" and is often cut into small strips and served on a plate or cutting board in the middle of the table for all to partake. Various grilled meats, pork, sausages and occasionally chicken are also passed around from table to table on a spit and a slice is offered to each person. This is called "rodizio" because each person partakes in turn. Charcoal is predominantly used instead of embers of wood, and Brazilians tend to cook the meat on skewers or grills. The meat of Rozidio is usually seasoned with salt alone.

In Mexico, there is similar tradition of as parrilladas or carne asadas, which incorporates various marinated cuts of meat, including steaks, chicken, and sausages ( chorizo, , and being especially popular). These are all grilled over wood charcoal. Vegetables are also placed over the grill, especially green onions ( cebollitas), , and corn ( elote).

Again, in Argentina, Uruguay, and Paraguay, some alternatives are the asado al disco and asado al horno de barro, especially in the countryside. The recipe does not change, only the way of cooking. In the asado al disco (the worn-out disc of a plough) is used. Being metallic and concave, three or four metallic legs are welded and with hot coal or lumber below it is easily transformed into an effective grill. Food is put in a spiral, in such a way that the fat naturally slips to the center, preserving the meat for being fried. Bell peppers and onions are usually put next to the edge, so that they gradually release their juices on the meat. The asado al horno de barro differs from tradition, as an adobe (oven, called tatakua in Paraguay) is used. These ovens are a common view in Argentine and Paraguayan ; their primary function is to bake bread, chipa guasu and sopa paraguaya, but they are well suited for roasting meat. Pork suckling and, less commonly, lamb are served, as they are more unlikely to become dry. Another way of cooking the asado is inside a chulengo, an oil barrel (or similar) cut in half, inside which the grill is placed to protect both the meat and fire from heavy winds. This makes the chulengo especially useful in the Patagonia, although it is also used in other areas for practicality and the ability to move it around.

South American asado should not be confused with in the Philippines, which refers to two different braised dishes: asado de carajay, which is braised meat with vegetables in a savory stew; and pork asado, which is a sweet braised version of . The equivalent of Latin American asado barbecues in Philippine cuisine would be the various dishes (also known as sinugba or inasal).

In Portugal, a roasted fish dish served with sausages and bacon is also known as .

In Goa, roast beef is called assad, from Portuguese .

In South Africa, a whole meat carcass cooked with the al asador method is called asado spit braai or spit roast.

Media related to Asado at Wikimedia Commons

The Art of Cordero al Palo [1]

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Asado (Spanish: ) is the technique and the social event of having or attending a barbecue in various South American countries, especially Argentina, Chile, Paraguay, Peru and Uruguay where it is also a traditional event. An asado usually consists of beef, pork, chicken, chorizo , and morcilla , all of which are cooked using an open fire or a grill, called a parrilla .

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I did not know they ate that much Italian food in Uruguay.

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In Uruguay they do not typically eat breakfast.

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Uruguay cuisine is influenced by Italian foods because of immigrants.

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Uruguay has a lot of cows and people. Also they eat a to of Italian food.

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Choripán is popular in Uruguay which is basically a Spanish sub filled with meats and veggies.

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This food is from Spain. Tapas is also very popular in Spain. Tapas isn't a specific dish, but it is an appetizer or snack.

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I learned that at restaurants in other countries they will make around 18 muffins for 9 people. Only 2 per person! Not very filling..

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The dish is from Spain and a famous landmark is the Aqueduct of Segovia which was an aqueduct created by the Romans.

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I find it interesting that they dont start cooking lunch until 1:30

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Now before i start my response i wish to say that my review should not have any effect on your grade. You made a good effort and thats all that matters. Lets start with what you did right. THe texture, omg that is the best texture ever. The fluffiness on the inside, it takes some serious skill to envelop that much air within the pastry. There was only one thing that you did wrong that im not sure you even know what it was. You browned the butter. When you were simmering the butter the butter browns if you dont remove it off the heat before it browns.

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I learned that Spain like to eat small meals throughout the day instead of large meals at a specific meal time.

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This food is form spain. This is a big church there in which is a landmark.

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Gazpacho is also a popular food in Mexico. It's kind of like a cold soup and has many vegetables and spices blended together to chill.

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In Spain people eat smaller meals then America.

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Spanish meal times are kind of similar to American meal times but the dinner time is much later.

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Argentinian food has a lot of Germanic influence

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A popular dish from Argentina is Locro. This is a type of stew, well known in the Andes Mountains.

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a lot of spanish speaking countries have dinner very late (10 ish)

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Barbola, your food was sublime. The egg wash was a marvelous touch to the top. A tip to improve your recipe, cut the cherries in half. By halving the cherries you can increase the flavor that is absorbed into the pastry. A good intuition with the sour-cream and making the dough thicker. Always good to have a strong dedication. Word of advice, you can make a flakier pie pastry by folding in butter after you have cooled the pastry. Otherwise it was marvelous.

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I loved Borbala's dish. It was like pecan pie.

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ANother popular dish in Argentina is the puchero. This is like a stew.

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The Argentinian Cuisine consists of a lot of meat dishes.

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Mate is a popular drink in Argentina as well

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All of the regions of Argentina have different influences and them eating a lot of meat comes from European influence.

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her pastafrola is from Argentina!

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Chimichurri is a popular condiment in Argentina. It is a green sauce made with many vegetables and spices.

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The pastafrola was really good. I loved the sourness from the cherries.

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Plaza de mayo is a popular place to visit. It is from the 19 century.

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Argentina is a very big country

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Borbala's pie was very good and seemed like she worked very hard on it.

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Another popular dish Argentina is Dulche de Leche. Caramel is the result of condensed milk, reduced slowly until sweetened and sticky, which is what Dulche de Leche is.

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The pasta frola was so good. The cherries really helped balance the flavor.

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Que Rico! Me gusta tu Pastafrola. La fue mi favorita. Grasias, Borbala!

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Your pastafrola was really good! I loved the cherries.

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A famous landmark in Guatamala is called Dulce River. It is know to be hiked around the perimeter of the river.

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It is from Guatemala. This is Tikal

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There are a lot of fresh fruits from Guatemala

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This is Tikal.

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A popular dish from Guatemala is Fiambre, which is a salad that is eaten to celebrate Day of the Dead.

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Mayan, African y Caribbean culturas todas contribuir en el plato.

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There are

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they also eat empanadas in guatemala

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Another type of food from Guatemala is pupusas. They are filled thick corn tortilas.

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It was surprising to hear that fresh fruits are usually grown by hand instead of bought in a store or market

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Black beans, rice, and corn tortillas are in almost every meal in Guatemala.

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One or more fruits are incorporated in every meal in Guatemala.

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It is interesting how people in Guatemala grow their own food to eat unlike here in the US most people just go to the grocery store.

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black beans, rice, and tortillas are in a lot of the meals

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another popular dish from guatemala is Fiambre

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Me gusto mucho Arroz con Pollo.

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Another popular dish from Puerto Rico is mallorca bread. It is a type of sweet bread.

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Another popular dish in Puerto Rico is Mofongo. It is fried plantains that have salt on them.

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i am surprised at how complicated it looks to make.

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It is from Puerto Rico

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Your asopoa was very tasty and was similar to gumbo I eat at home

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Another popular dish from Puerto Rico is fried plantains.

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El Yunque national forest is a good place to hike in Puerto Rico.

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People in Puerto Rico eat dinner at 5:30.

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Asopoa originates from puerto rico

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another popular dish of puerto rico is Pernil

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another popular dish of puerto rico is Pernil

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People from Puerto Rico have similar meal times as people here in the US.

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Something I learned is that Puerto Rico has similar meal times to the United States.