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.