La Humita Milenaria
Total Page:16
File Type:pdf, Size:1020Kb
Load more
Recommended publications
-
Chocolate Repostería De Pascua Molinería
Año XLVII 274 ❚ Chocolate ❚ Repostería de Pascua ❚ Molinería ❚ ISSN 0328-4166 www.publitec.com HELADERIA PANADERIA LATINOAMERICANA Nº 274 LATINOAMERICANA HELADERIA PANADERIA AÑO XLVII - Nº 274 / DICIEMBRE 2020 SUMARIO CHOCOLATE 4 Huevos de Pascua de chocolate Su preparación ha evolucionado a lo largo de los años hasta lograr verdaderas obras de arte Maestro Pastelero Mariano Zichert La Pascua es una festividad religiosa en la cual hemos adoptado, en nuestro país y toda América, la tradición de regalar huevos y conejos de chocolate a nuestros seres queridos, sobre todo a los niños. 22 El cacao en el helado 38 Ghelco En polvo o como chocolate, el cacao es uno Un chocolate para cada estación de los principales ingredientes en heladería Frasconá Energía Gastronómica Mora Dulcería Boutique 42 28 Equipos innovadores para hacer más El chocolate cobertura, ese gran protagonista atractiva la presentación de piezas de chocolate en un local de ventas 30 Cordis Chocolate más sano y natural con GOFOS, 44 KLD endulzante natural y agente prebiotico Macchiato: lujo en bombonería y pastelería 32 Pehuenia SIMES El veganismo también es parte de nosotros 45 Bombas positivas para el bombeo de chocolate 34 Georgalos Sigue deleitando al país con sus chocolates y golosinas EMPRESAS 46 Decormagic 50 Pramet Suma su línea de colorantes a las Desarrolló un horno estático para cocción tradicionales granas y sprinkles de pan de miga 48 Distribuidora Lazos 52 Zuris Apuesta al crecimiento territorial y a brindar Equipamientos para la elaboración de helado nuevas propuestas que dinamicen el rubro industrial y artesanal de la heladería y de la pastelería CAMPEONATO NACIONAL DE PAN DULCE ARTESANAL MOLINERÍA 54 Pan dulce milanés y genovés 58 Los desafíos de cada nueva Herencia italiana al gusto argentino cosecha de trigo Vicente Campana Lucía Alimenti - Asesora Técnico Comercial de Granotec Argentina ÍNDICE DE ANUNCIANTES STAFF DICIEMBRE 2020 DI REC TOR ACONQUIJA REFRIGERACION 41 GHELCO 1 Nés tor E. -
By Amalia Damgaard
By Private Chef Amalia Damgaard CHILEAN PANORAMA Although it appears slim and small, Chile is a long and narrow country about the size of Texas, with a vast coast line covering about 3,998 miles. The Pacific Ocean borders to the west; Argentina is a neighbor to the east; Bolivia, to the northeast; and Peru, to the north. Because of its geographical location, Chile has an unusual and fun landscape, with deserts, beaches, fjords, glaciers and icebergs, fertile lands, the Andes mountains, over 600 volcanoes (some active), and sub-artic conditions in the South. Since Chile is below the equator, their seasons are different from ours in the United States. So, when we have winter they have summer, and so on. Even though Chile had years of political and economic turmoil, it has evolved into a market-oriented economy with strong foreign trade. Currently, it has the strongest economy in South America, with a relatively-low crime rate, and a high standard of living. Chile is a land rich in beauty, culture, and literature. It is called “the Switzerland of South America” because of its natural splendor. World renowned poets, Pablo Neruda and Gabriela Mistral, won Nobel Prizes. The majority of Chileans are descendants of Europeans, namely Spanish, French, and German, and others in smaller numbers. Allegedly, the original inhabitants of the region prior to Spanish conquest were not natives but merely nomads who lived in the area. Their descendants are today about 3% of the population. A mixture of the so-called natives and European settlers is called “mestizo.” Today’s mestizos are so well blended that they look mostly European. -
Resource Guide Chile
Resource Guide Chile www.larmgroup.com © Copyright LARM Group TABLE OF CONTENTS 2 Welcome to Chile Chile History & Culture 4 Country Details Currency & Taxation Local I.D. Immigratiion Progress Obtaining your Driver’s License Purchasing a Car 10 Home Finding Associated Fees in Renting a Home Utilities Required Documentation 11 Education Bilingual Schools Academic Calendar Recommended Timeframes to Enroll 13 Banking Opening a Bank Account ATMS 14 Medical System Insurance Finding a Doctor Hospitals Emergency Contacts 16 Transportation Public Transport in Santiago and Major Cities Airports and Air Transport Traveling by Bus Train Journeys Traveling by car in Chile 18 Embassy & Consulates Embassy Consulates © Copyright LARM Group TABLE OF CONTENTS 20 National Holidays 21 The Local Flavor Chilean Cuisine Traditional Recipe Eating out in Santiago 22 Landmarks & Tourist Spots 25 Entertainment Sports & Activities in Country Shopping 26 Helpful Tips Safety Utilities & Technical Information Dialing In/Out of Country 27 Weights & Measurements Chart 28 Notes © Copyright LARM Group As part of our Latin American Relocation Management (LARM) family, you can rest assured that we have your relocation needs covered. Our focus is making sure you experience a smooth transition, from start to finish. We have put together this guide with important information and resources that will help ease your relocation process as much as possible. We want to remind you that we stand by, ready to support and guide you whenever you might need it. If you have any questions or feed- back, please feel free to contact us directly. LARM Chile LARM USA Headquarters Americo Vespucio 2050 1961 NW 150th Avenue, Suite 103 Quilicura, Santiago, Chile Pembroke Pines, FL 33028 Phone: + (562) 2663-6700 Phone: + (954) 239-4081 Email: [email protected] Email: [email protected] LARM - CHILE RESOURCE GUIDE 1 © Copyright LARM Group Welcome to Chile Chile is a developing country. -
Carta Febrero 2019
Vegetarina Los de Siempre Hotdog Bulldogs Ave Churrasco Hamburguesa 250gr Falafel Mechada Solo $1.200 $2.500 $3.800 $4.300 $4.300 $3.800 $4.500 Completo (Tomate, Chucrut, Mayonesa Casera). $1.800 $3.000 $4.200 $4.600 $4.600 $4.200 $5.200 Chacarero (Porotos Verde, Tomate, Ají Verde, Mayonesa Casera). $2.400 $3.500 $4.800 $5.400 $5.400 $4.800 $5.800 Italiano (Palta, Tomate, Mayonesa Casera). $2.400 $3.500 $4.800 $5.500 $5.500 $4.800 $5.900 Luco (Queso Fundido). $2.200 $3.200 $4.700 $4.900 $5.000 $4.700 $5.300 Atala (Palta y Queso Fundido). $2.500 $3.700 $5.100 $5.700 $5.800 $5.100 $6.200 Dinamico (Palta, Tomate, Salsa Americana, Salsa Verde, Mayonesa Casera). $2.600 $3.800 $5.300 $6.000 $6.000 $5.300 $6.500 Criollo (Cebolla Morada Fresca, Tomate, Lechuga, Papas Hilo, Mayonesa $4.400 $4.900 $4.900 $4.400 $5.400 Casera). Napolitano (Queso Fundido, Tomate Fresco, Hojas de Albahaca, Mayonesa $5.000 $5.300 $5.300 $5.000 $5.900 Casera). A lo Pobre (Huevo, Cebolla Caramelizada, Papas Hilo, Mayonesa Casera). $2.200 $3.200 $4.500 $5.000 $5.000 $4.500 $5.400 Americano (Jamón, Queso Mantecoso, Huevo, Tocino) $5.400 $6.000 $6.000 $5.400 $6.400 El Preferido (Queso Fundido, Champiñones, Cebolla Caramelizada, Palta, $5.600 $6.900 $6.900 $5.600 $7.200 Mayonesa Casera). Nuestras Creaciones Valor Valor Mi Falafel (Hamburguesa de Falafel, Tomate, Cebolla, Cilantro, Pepino, Lechuga, Salsa de Yogurt). -
Universidad Adolfo Ibáñez International Student Handbook
INTERNATIONAL STUDENT UNIVERSIDAD ADOLFO IBÁÑEZ / SANTIAGO · VIÑA DEL MAR / CHILE [ 1 WELCOME Over the last ten years, we have been working with our partner universities in both regular exchange programs as well as featured programs, offering courses of diverse topics and organizing cultural and athletic activities for our international students. Our goal is to support their advance, increase their skills of the Spanish language and foster friendship with Chilean students. All of these are the fundamental buildings blocks to have an unforgettable experience living in Chile. The key to achieving successful results has been a close and permanent relationship with our students and colleagues abroad, based on commitment and strong support. This is made possible due to the hard work of a dedicated faculty who invests an incredible amount of energy to share their passion for international education with students, as well as offering academically well-matched immersive study abroad programs that focus on quality, safety, diversity and accessibility. I believe that our international students will benefit from the high-level education and vigorous tradition of the Universidad Adolfo Ibáñez. Meanwhile, I suggest that students make the university their home, establishing open communication and learning with faculty and fellow students. I wish you great success studying at UAI. Sincerely, Gerardo Vidal G. Director Relaciones Internacionales Universidad Adolfo Ibáñez [ 2 WELCOME [ 3 CHILE CHILE is one of the most interesting countries of Latin America in terms of professional activities and tourism. A solid economy and spectacular landscapes make the country an exceptional place for living and traveling. Placed in South America, our country occupies a long, narrow strip of land between the Andes Mountains to the east and the Pacific Ocean to the west. -
Ceviches Cocteles Saoco!!! Un Poquito Fancy
8455 Fenton St, Suite #1 ElSapoRestaurant.com Silver Spring, MD 20910 instagram facebooktwitter @ElSapoSocial (Corner of Wayne & Fenton) 301-326-1063 SWEET SHRIMP & PLANTAIN PASIÓN COCTELES CEVICHES Jalapeños, red onion and cilantro • 16 Exclusively sushi grade seafood CONCH & GRILLED AVOCADO FUFÚ MOJITO Orange, tomato and habanero peppers • 14 Carta Blanca, Lime & Yerba Buena • 10 (6) CLÁSICO DE PESCADO Pitcher • 40 (25) Lime juice, hot chilies, red onion and cilantro • 14 TUNA & JÍCAMA PONZU-TAMARINDO Ginger and green onions 18 HOT PASIÓN • BAY SCALLOPS & FIERY COCONUT Carta Blanca, Passion Fruit, Ginger, SALMON & PIÑA AHUMADITO Hot Chilies & Yerba Buena • 12 Mango and mixed baby peppers • 16 Pineapple and smoked cachucha • 14 CUBA LIBRE Bacardí Black & Real Coca-Cola • 10 HIBISCUS SANGRÍA Carta Blanca, Hibiscus & Ginger • 10 MANGO ON A ROCK Carta Blanca, Mango, Lime & Yerba Buena • 12 EMPANADAS TOSTONES | FRIED SMACKED MI CORTADITO MARTINI Picadillo: Beef ragu with capers, GREEN PLANTAINS It's a Sissi thing • 14 raisins and sofrito. Served with Pickled pepper mojo • 6 green mojo • 8 YUCA FRITA CROQUETAS DE BACALAO Green mojo • 6 Salted cod croquettes • 8 MANHATTAN PÁN CON LECHÓN Aged one year in toasted American oak. Roasted pork and bitter orange mojo Rón Zaya,DE house MIAMIvermouth blend, angostura on garlic toast • 8 and lots of patience • 8 (1 Oz) / 14 (2 Oz) CHúPATE LA CALLE FRITA Street Food Sampler Fiery Cuban beef burger LOS DEDOS with Cuban Sandwiches with tomato and pickles 6 Street • Serves Four • 78 BEER & VINOS Food HOUSE BEER • 7 (5) - $6 STREET FOOD DURING MAÑANAS AND HAPPY HOUR - Plus a Rotating Selection of Island Drafts CAVA • 10 (8) BLANCO / ROSÉ / TINTO • 8 (5) MOSCATO DE VALENCIA • 10 (8) UN POQUITO FANCY SAOCO!!! Appetizers / Light Supper GETFresh Young YOUR Coconut OWN & Bacardí COCOCoco • 12 JAMÓN Y PAPAYA CANGREJO CAKE URBAN BUTCHER 3 years aged prosciutto Cuban crab cake Tamarindo juice • 12 Piña picante mojo • 24 MANCHEGO CHEESE & SARDINES DEL CANTÁBRICO FRESCOS CHARRED RED PEPPERS Grilled. -
Premium Tasting Menu. Full Table 450 Per Person / 600 with Wine Pairing
Premium tasting menu. Full table 450 per person / 600 with wine pairing At BU!, we invite you on a journey through Latin America with a sharing- style menu featuring authentic dishes from the vibrant continent. The menu features influences from regions throughout Latin-America. Our portions have been designed to allow you to choose multiple items at once and share them among the table. The purpose of this sharing style concept is to allow you to try different dishes and have a more rounded understanding of Latin American cuisine. Dishes will leave the kitchen and will be served as they are prepared and as soon as they are ready, creating an interactive dining experience. Should you require help understanding the menu, we strongly encourage you to refer to our glossary at the back or ask one of our staff members, who will be glad to assist you with your selection. THE HUB, - WTCAD (LEVEL 4) ABU DHABI, U.A.E 02 666 8066 WWW.BUTRINITY.COM OLLAS BOTANAS hongos quinoTto (v) 95 QUINOA, DRY CEPES, PARSLEY, PARMESAN CHEESE Pao de Queijo (v) 30 BRAZILIAN CHEESE BREAD, AJÍ AMARILLO & CORIANDER DIP CHAUFA SALTADO 105 BEEF SIRLOIN, FRIED RICE, SESAME, CORIANDER, POTATO, AJÍ LIMO EDAMAMES (v) 30 PAILA MARINA (S) 145 GARLIC, GINGER, CHAMOY, LIME COD, MUSSELS, SCALLOPS, SHRIMPS, TOMATO, POTATO Guacamole (v) 35 Moqueca de peixe (s) 165 AVOCADO, LIME, JALAPEÑO, TORTILLA CHIPS BLACK COD, SHRIMPS, CREAMY RICE, COCONUT ARROZ NEGRO (A) 150 BOMBA RICE, CALAMARI, SCALLOPS, MUSSELS, SHRIMPS, PARSLEY DE LA BARRA DEL MAR CEVICHE Robalo al grill 125 Ceviche Vegetariano -
Recetario-Watt-39-S.Pdf
Watt's es una marca con una larga tradición y prestigio en el país. Sus orígenes se remontan a la década del 30 cuando la Sra. Nelly Styles de Watt Watt's is a brand with a long tradition and prestige in decide enfrentar la grave crisis económica que the country. their origins in the 30s when Mrs. Watt afectaba al mundo, y a Chile en particular, con la Nelly Styles decides to confront the serious economic mejor de sus armas: sus mermeladas caseras. Con crisis affecting the world, Chile in particular, with el secreto de tradicionales recetas y la mejor fruta the best weapons: his homemade jams. with the montó un pequeño negocio al que llamaría "Watt's traditional secret recipes and the best fruit set up homemade jams & jellies". a small business which would be called "Watt's homemade jams & jellies." Pronto, la fama de sus mermeladas se expandiría por todo Chile y el negocio comenzaría a crecer. La Soon the fame of his jams would spread throughout marca fue registrada en una forma simplificada y Chile and the business como ya estaba siendo conocida, así nació "Watt's". begin to grow. The trademark was registered in La industrialización y la diversificación no se hicieron a simplified and as was already known, was born esperar, a las mermeladas se sumó un nuevo producto "Watt's". Industrialization and diversification did not que se convertiría en uno de los más emblemáticos wait to jam added a new product that would become de Watt's: los néctares. Damasco, durazno y one of the most emblematic of Watt's: the nectars. -
Ingredientes
Grain a Day @ CIMMYT #grainaday grainaday?Whatis #Globally, an estimated 800 million people do not get enough food to eat and more than 2 billion suffer from micronutrient defi ciency, or “hidden hunger,” according to U.N. food agencies. As staple foods, maize and wheat provide vital nutrients and health benefi ts, making up close to two-thirds of the world’s food energy intake, and contributing 55 to 70 percent of the total calories in the diets of people living in developing countries, according to the U.N. Food and Agriculture Organization. Scientists at the International Maize and Wheat Improvement Center (CIMMYT) are working to ensure the ongoing production of high-yielding, disease-resistant varieties of maize and wheat to improve both the quantity and nutritional quality of these crops. These measures include biofortifi cation, a process by which scientists combine conventional plant breeding and lab work to improve the micronutrient content of maize and wheat. At CIMMYT, this process is being used to boost pro-vitamin A and zinc levels in maize and iron and zinc concentrations in wheat. Boosting the micronutrient content of crops through biofortifi cation can help tackle hidden hunger, simultaneously improving human health and economic growth leading to improved international development. In order to shed light on the important role maize and wheat play in global nutrition, CIMMYT celebrated the dietary value of these food staples throughout the month of June 2015. We asked you to send in your favorite maize and wheat-based recipes -
Santiago City Guide
SANTIAGO FIND - SHOPS EAT - LUNCH EAT - DINNER ARTESANÍAS DE CHILE FUENTE ALEMANA LA PIOJERA "Folk handicrafts from the indigenous A Santiaguino institution pumping out the "For empanadas or braised meats. Order the Aymara communities." best lomitos in town. "Get the ‘lomito palta humitas (like a fresh corn tamale) or the - Chef Liz Casky tomate mayo’ -- a huge pork sandwich with pastel de choclo (like a shepherd’s pie but Providencia avocado, chopped tomatoes, and house-made with fresh corn instead of potatoes)." Chilean Crafts Foundation mayonnaise." - Chef Sisha Ortúzar (Riverpark, 'wichcraft, Bellavista 0357 (Pasaje Salvador Donoso) - Chef Sisha Ortúzar (Riverpark, 'wichcraft, NY) Metro: Baquedano (green line) NY) Estación Central / Chilean / Bar Second Location: Centro Artesanal Los Santiago Centro / Latin American Aillavilú Nº 1030, Santiago de Chile Domínicos, Apoquindo 9085, Local 35, Las Libertador Bernando O’Higgins (aka Alameda) T: +56/(0)2.698.1682 Condes 58 Metro: Puente Cal y Canto www.artesaniasdechile.cl T: +56/(0)2.639.3231 www.lapiojera.cl Metro: Baquedano (red & green lines) COQUINARIA OSAKA "A great selection of local and imported EL HOYO "Chef Ciro Watanabe melds unique elements gourmet products." "Opened in 1912 selling a few provisions like from a fusion of Peruvian, Thai, Chinese and - Chef Liz Casky charqui (dried beef), hard-boiled eggs, and Japanese cuisines." Las Condes / Gourmet Market grape cider to train station workers. Word - Chef Liz Casky Isidora Goyenechea 3000 spread, and little by little, the menu -
Del Diario Comer (Cocina Hogareña)
ISABEL DE PALENCIA Del Diario Comer (Cocina Hogareña) ISABEL DE PALENCIA, originaria de Málaga (Anda lucía), ciudad donde vivió los primeros· años de su vida con frecuentes viajes a la Gran Bretaña. Muy aficionada al periodis mo, fue redactara durante va rios años de "El Sol" y "El Heraldo de Madrid" y colabo radora de "La Prensa" y "El Nuevo Mundo" de dicha capi tal. Corresponsal del periódi co londinense "The Daily He rald" y colaboradora de dis- Del Diario Comer COLECCIÓN CULTURA PARA TODOS Τ Del Diario Comer (Cocina Hogareña) Por ISABEL DE PALENCIA EDITORIAL PATRIA, S. A. Av. Uruguay, 25. Apartado 784. MEXICO, D. F. 1951 Derechos de propiedad ase gurados conforme a la ley. IMPRENTA Y OFFSET La Impresora Azteca, S. de R. L. Calz. Obrero Mundial, 727-h. México, D. F. INDICE Pág. Unas palabras a las lectoras 7 Capítulo I. Caldos y sopas 9 Capítulo II. Potajes y purés 17 Capítulo III. Sustancias y salsas 23 Capítulo IV. Pastas, legumbres y hortalizas 33 Capítulo V. Platos de huevos '. 43 Capítulo VI. Pescado de mar y de agua dulce 49 Capítulo VIL Costradas 62 Capítulo VIII. Fritos, masas, picadillos y conchas 65 Capítulo IX. Carnes 75 Capitulo X. Aves de corral y palomar 101 Capítulo XI. Caza 113 Capítulo XII. Escabeches y ensaladas 123 Capítulo XIII. Postres 125 Capítulo XIV. Entremeses y aperitivos 135 UNAS PALABRAS A LAS LECTORAS 7-fS tan usual y corriente el considerar el arte de la cocina como "^ cosa sin importancia que no podemos menos que llamar la aten- ción de aquellas personas, en cuyas manos pueda caer este modesto volumen, acerca de la atención que los escritores más sutiles e ins* pirados y los pintores de más fama han otorgado a la preparación de los alimentos y a éstos mismos en su expresión más variada y rica. -
Participatory Methods to Identify Perceived Healthy and Sustainable
nutrients Article Participatory Methods to Identify Perceived Healthy and Sustainable Traditional Culinary Preparations across Three Generations of Adults: Results from Chile’s Metropolitan Region and Region of La Araucanía Rebecca Kanter * and Mariana León Villagra Department of Nutrition, Faculty of Medicine, University of Chile, Independencia 1027, Santiago 8380453, Chile; [email protected] * Correspondence: [email protected]; Tel.: +56-22977-3224 Received: 18 January 2020; Accepted: 5 February 2020; Published: 14 February 2020 Abstract: Traditional diets reflect different cultures and geographical locations, and may provide healthy diet options. In Chile, it is unknown whether traditional culinary preparations are still remembered, let alone consumed. Therefore, we adapted methods to identify traditional culinary preparations for healthy and sustainable dietary interventions. In Chile’s Metropolitan Region and the Region of La Araucanía, we collected data on the variety of traditional diets through cultural domain analyses: direct participant observation (n = 5); free listing in community workshops (n = 10); and pile sort activities within semi-structured individual interviews (n = 40). Each method was stratified by age (25–45 year, 46–65 year and 65 year) and ethnic group (first nations or not). About 600 ≥ preparations and single-ingredient foods were identified that differed both in frequency and variety by region. The foods most consumed and liked (n = 24–27) were ranked in terms of sustainability for public nutrition purposes. Methods originally designed to collect information about plants of indigenous peoples can be extended to collect data on the variety of existing traditional culinary preparations, globally. Context, both geographical and cultural, matters for understanding food variety, and its subsequent use in the design of healthy and sustainable diet interventions.