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the region of Antioquia
In the region of Antioquia, apart from the
international cuisine, traditional cuisine
dishes is born and developed in isolated
rural settings elsewhere in the country for
generations, which have survived the
processes of industrialization, urbanization
and globalization.
Tray Paisa.
Antioquia The dish is composed of a tray
of beans, rice, eggs, slices of ripe, pork,
ground beef, sausage and avocado.
bandeja paisa
Antioquia beans
Beans with hoof
Cream of beans
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Antioquia sancocho
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Antioquia tripe soup
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morcilla Antioquia
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chorizo Antioquia
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Roast or grill charcoal
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Posta or boy sweats
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Caramelized Pork
patacones Antioquia
Hogao
Warmed
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Arepa paisa traditional
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Corn Arepa pelao
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arepa try strained
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Arepa of mute
Arepa muleteer
Arepa with triangles of chocolate antioqueño
antioqueño cheese
Rice soup with meat powder
Quick fried
stuffed potato
Sausage
meatloaf or chicken
tamal Antioqueño
pie antioqueño
caramel country with figs
Pandeyucas
Pandequesos
Pandebono
chocolate parviao
rice with chicken
Porridge
Caspiruleta or Caspiroleta
Gastronomy Bogotá, Cundinamarca
and Boyacá highlands
• Gastronomy Bogotá, Cundinamarca and Boyacá
highlands of the Indians arises Muiscas and European
traditions. Muiscas ate porridge porridges of maize and
potato as food spiced with guasca traditional to give
the spicy taste. With the arrival of Europeans, was
added chicken and other condiments that transform
the porridges made ​in pots and subsequently
developed different types of dishes and soup kitchens
as the melting pot, stew, porridge, tripe, etc.. Guasca
Potato and local ingredients are in the Andean region
and specifically the area covered today by
Cundinamarca, Boyacá and part of the Santanderes
• rice soup tripe
• ajiaco
• cream corn
• columbine broth
• Chocolate Tamal
• Top flank blasted with potatoes
• Strawberries with cream
• Curd with molasses
• cream dessert
• Cooked Boyacense
• Figs with caramel
• Sabajón
• almojábana
• Masato
• Muffins
• Salmagundi fruit
• Fruit salad
• Feijoa Juice
• Physalis
• Cabins
• Soup cuchuco wheat, corn or barley
• Peto corn.
• piglets (breaded sausage)
• Bogota Fritanga • Corn Wraps
• Cassava Cake
• pie
• Oatmeal ice
• Merengón (with Soursop, Peach,
Strawberry, etc)
Gastronomy vallecaucana
Vallecaucana The kitchen was created at the center
of Valle del Cauca near Buga and Carthage.
Vallecaucana cuisine originated from the kitchen of
the Great Cauca in Popayan and includes
ingredients from the kitchen of the Pacific coast.
In 2005, Unesco designated the town of Popayan,
as the first city of gastronomy for its variety and
meaning to the intangible heritage of Colombians.
The kitchen Cauca was selected to maintain their
traditional methods of preparation through oral
tradition.
Jumbles and Principles
Pandebono
arepa valluno
tambourines
Aborrajados
pies vallunos
Roasted Hogao
Sweet pastries with corn
Roasted banana with cheese
piglets
Peach cake
beverages
shampoos
Lulada
Juice borojó
Peach juice
Badea Sorbet
Sweets & Desserts
Chola
Caspiroletas
Black and white gelatin (Andalusia)
blancmange
sweet Debittering
Shepherds pie
pots
Dulce de leche
Sweet Cassava
Dulce de Coco
Sweet Earmuff
Sweet Mango
Sweet Yams
Sweet Rice
Dishes and Soups
rice atollado
tamales Valluno
Tamale pianguas
Pusandao
stiff
Chicken stew
Tail Stew
Couscous
Rice Panela
Widow Fish
Salt beef stew
Cuisine of the Caribbean Coast
The dishes of the Caribbean Coast in preparation and ingredients vary by
region and incorporate the cultural traditions of indigenous, European, black
and mestizo. They are ingredients such as marine fish and crayfish, shellfish,
beef, chicken, pork, wild bush, yucca, plantains, yams, legumes, dairy, rice,
corn, and native fruits. The most popular dish of the region is the stew that
varies in preparation and ingredients: beef, fish, shellfish, turtles, chicken,
goat, deer, among other native species.
The Arawak Indians of the Sierra Nevada de Santa Marta based on foods
vegetables like parsnips, bananas, cassava, celery, yams, taro, potatoes,
beans, potatoes, cabbage, corn, onions and sugar. Sometimes include meats
and cereals, snails and lizards. They spend whole days chewing coca leaves for
survival. As far as drinks are concerned, include the sugar water with lemon
or juice and rum. As a native fruit trees consume the fruits of granadillo and
guava, among others.
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Arepa egg
Sweet Arepa
Repuelas
Rice
Rice pastel
Rice bocachico
rice with crab
Coconut Rice
Shrimp and Coconut Rice
rice offal
Shrimp Rice
Rice chipi-chipi
Rice stick noodles or
Rice bean siskin
Lentil Rice
Lisa Rice
eafood Rice
rice bird
rice ripe banana
Vegetable Rice
Rice sardines
Tuna Rice
Pork Rice
Rice sweetbreads
Cucayo
Buns
Bun angel
Meat steak
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Meat post
Meat puyada
Meat sticks
Beef stew
Ground beef
Chichas
Chicha carob
Chicha rice with sweet potato cut
Chicha pineapple rice
Chicha de cañandonga
Chicha cut with sweet corn
Seafood
Shrimp Cocktail
Cocktail oyster
Seafood cocktail
Seafood Casserole
Coconut Lobster
corozo Juice
Mango juice
Guava juice
Guava juice
Banana juice
Melon Juice
Juice pin
Medlar juice
Papaya juice
Taken from:
• http://es.wikipedia.org/wiki/Gastronom%C3%ADa_de_Colombia
By:
Karen Heredia
Teresa Pinilla
Francy Saavedra
Deisy Salamanca
COURSE:
1102