Barquillo Piazza Fresa Colombina 45 Gr
Jugo De Mora Postobon 8 Oz
Harina Faina El Trigal 250 Gramos
Mega Lonja Vele�a Su Sabor 400 Gramos
Palmeritas De Hojaldre Don Satur 6.35 Oz
Naranja Piña Postobon 8 Onzas
Super Lonja Guayaba Su Sabor 400 Gramos
Chanca Piedra Nuestra Salud 40 Gramos
Jugo Hit Frutas Tropicales 8 Onzas
Crakeñas Multigrano Con Quinua 6 Und
Brazilian cuisine varies greatly by region, reflecting the country's varying mix of indigenous and immigrant populations. This has created a national cuisine marked by the preservation of regional differences. Examples are Feijoada, considered the country's national dish; and regional foods such as vatapá, moqueca, polenta and acarajé.
The national beverage is coffee and cachaça is Brazil's native liquor. Cachaça is distilled from sugar cane and is the main ingredient in the national cocktail, Caipirinha.
Colombia's varied cuisine is influenced by its diverse fauna and flora as well as the cultural traditions of the ethnic groups. Colombian dishes and ingredients vary widely by region. Some of the most common ingredients are: cereals such as rice and maize; tubers such as potato and cassava; assorted legumes; meats, including beef, chicken, pork and goat; fish; and seafood. Colombia cuisine also features a variety of tropical fruits such as cape gooseberry, feijoa, arazá, dragon fruit, mangostino, granadilla, papaya, guava, mora (blackberry), lulo, soursop and passionfruit.
One of El Salvador's notable dishes is the pupusa. Pupusas are handmade corn tortillas (made of masa demaíz or masa de arroz, a maize or rice flour dough used in Latin American cuisine) stuffed with one or more of the following: cheese (usually a soft Salvadoran cheese such as quesillo, similar to mozzarella), chicharrón, or refried beans. Sometimes the filling is queso con loroco (cheese combined with loroco, a vine flower bud native to Central America).
Many traditional foods in Guatemalan cuisine are based on Maya cuisine and prominently feature corn, chilies and beans as key ingredients. There are also foods that are commonly eaten on certain days of the week. For example, it is a popular custom to eat paches (a kind of tamale made from potatoes) on Thursday. Certain dishes are also associated with special occasions, such as fiambre for All Saints Day on November 1, tamales and ponche (a hot drink, with actual pieces of fruit in it), which are both very common around Christmas.
Mexican cuisine is known for its intense and varied flavors, colorful decoration, and variety of spices. Most of today's Mexican food is based on pre-Columbian traditions, including Aztec and Maya, combined with culinary trends introduced by Spanish colonists.
Mexican food varies by region, because of local climate and geography and ethnic differences among the indigenous inhabitants and because these different populations were influenced by the Spaniards in varying degrees.
Peruvian cuisine reflects local practices and ingredients—including influences from the indigenous population including the Inca and cuisines brought in with immigrants from Europe (Spanish cuisine, Italian cuisine, German cuisine), Asia (Chinese cuisine and Japanese cuisine) and West Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru. - Wikipedia
Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe (Spain), Africa and the native Taínos. In the latter part of the 19th century, the cuisine of Puerto Rico was greatly influenced by the United States in the ingredients used in its preparation.
Beef is fundamental to Uruguayan cuisine, and the country is one of the world's top consumers of red meat per capita. Asado, a kind of barbecued beef, is the national dish in Uruguay, and other popular foods include beef platters, chivito (steak sandwiches), pasta, barbecued kidneys, and sausages.