INTRODUCTION Europeans introduced to the cuisine of the municipality a variety of meats such as beef, pork, veal, and poultry (chicken), which were created with new dishes. They also brought ingredients such as sugar and vanilla which elaborated Spanish sweets (sweets later). Other important contributions that changed the country's dishes were spices such as cloves, pepper castile or fat, saffron and cinnamon, grains such as wheat, rice and barley, variety of citrus fruits, grapes and olives.
In a large pot, Boil the meat with a little salt, bay leaf, some thyme and 3 garlic. Once tender, cut into small pieces and set aside. It shall also be a cup of boiling meat broth.? With little water and cooked tomatoes, green tomatoes, chili and guaque passes, achiote, the rest of the garlic, onion and bell pepper. Once cooked, ground using a mixer or blender, and add bread. When the sauce is ready, he joined we had reserved meat and simmer a bit to blend the flavors. If the sauce is too thick, gradually adding the broth we had booked a little broth or beef or chicken.
Cook chicken thighs for 20 minutes and reserve the broth. Wash all ingredients, cut into chunks, cook for 20 minutes, liquefy with a little chicken broth and strain it. Blend corn dough and add to the ingredients that liquefied. Fry everything in a little oil, season with salt and add the pre-cooked chicken. Boil for 15 minutes over low heat using the remaining broth from cooking the chicken. Adjust the seasoning with salt. If you like spicy, put some green chili blend ingredients. Serve with rice.
Cut the peppers by removing the upper trunk, remove the seeds and wash. Chop an onion and 4 tomatoes finely, mix with a beaten egg and bread crumbs; finally add the ground beef and season to taste. Fill the peppers. Spend the rest of the tomatoes in boiling water, peel and remove the seeds, process or blend with a little water and add a teaspoon of salt. Chop the garlic and the rest of the onions and saute until onion is translucent set, pour the liquefied tomatoes. Beat the eggs and spend the chiles rellenos, deep frying until golden, but not very strong fire so they cook good inside. Serve with sauce on top and white rice.
Put a pan of water on the fire (3/4 of a liter), with tad of salt, when it begins to boil add the rice and a drizzle of EVOO, lower the heat and let to 5 minutes. Grate the carrot and add peeled, boil 10 minutes, turn away, garnish with a few drops of EVOO, maybe a raw carrot, maybe some sprigs of parsley and eat well warm.
Cook beef in a liter of water, salt and onion. When the meat is fully cooked and very soft, take it out of the pot and start slice, now in the meat broth sewn tomatoes, onion, sweet pepper and chili guaque, tomatoes and garlic and then liquefied and fry all scoop the oil and boil 5 minutes and add the meat and potatoes and cook until potatoes are cooked and then you add the flour to thicken and simmer about 5 minutes more and ready, is served with a rich rice.
Bananas are fried in oil. The sesame or pumpkin seeds or sesame and pumpkin seeds, grind or liquefy to pulverize dry. Roast the tomatoes, chilies and cinnamon, are liquefied and passed through a sieve. With a part of the above is re-liquefy the powdered seeds, plums, toasted bread. Boil and incorporated the chocolate until melted and sauce becomes a test and rectify the seasoning with sugar, then incorporated bananas are allowed to warm slightly and serve.
Beat eggs until stiff, add the flour to dispose very well. Pass the butter bread or sweet bread for this mixture to be covered perfectly. Fry the bread in egg past, in hot oil. Caring turning them so they cook on both sides. To remove excess fat fried breads are placed in a sieve, they poured hot water and let them drain well. Place in giving honey to a boil. To prepare the honey boil sugar with water, orange zest, allspice, cloves and cinnamon, finally add the raisins and plums. You can also add a fig leaf for a special flavor. The French toast served with a plum in the center, dipped in honey and sprinkled with sugar.
Begin peeling bananas. Cut the ends of each banana and make a slit in the middle of the fruit with a small knife cut the skin only. Remove the skin. Banana slices cut ½ inch along the fruit. Heat oil in a pan and gently place the pieces of banana inside, taking care not to splash. Kitchen 5-7 minutes on each side over medium heat. When cooked completely, float slightly. Let stand bananas on paper towels and sprinkle salt or sugar (to taste) before serving.