[email protected] [email protected] Juegos Tradicionales Chilenos

Total Page:16

File Type:pdf, Size:1020Kb

Isabel.Caroca.@Sanmarcosapostol.Cl Profesoraalejandra.Espinoza@Gmail.Com Juegos Tradicionales Chilenos Colegio San Marcos Apóstol Historia y Geografía 1° A y B Los juegos y comidas de tradición chilena “ Clase:30 -OA6 Conocer expresiones culturales locales y nacionales (como comidas, flores y animales típicos, música y juegos, entre otros), describir fiestas y tradiciones importantes de nivel local (como Fiesta de La Tirana, Fiesta de San Pedro, Fiesta de Cuasimodo, carreras a la chilena, el rodeo, la vendimia y la fundación del pueblo o de la ciudad, entre otras) y reconocer estas expresiones como elementos de unidad e identidad local y/o nacional. Objetivos de la clase : Conocer diferentes juegos típicos chilenas. Identificar platos típicos de la comida tradicional chilena. Profesoras : María Alejandra Espinoza Jacqueline Galvez [email protected] [email protected] Juegos Tradicionales chilenos Chile tiene muchas costumbres y tradiciones que nos hacen únicos y diferentes a otros países. Esto lo podemos ver en las comidas, los juegos tradicionales, la música y los bailes típicos que se practican desde hace mucho tiempo en nuestro país. Los juegos tradicionales son típicos de una región o país. Se realizan sin la ayuda o intervención de juguetes tecnológicamente complicados, solo es necesario el empleo de su propio cuerpo o de recursos que se pueden obtener fácilmente de la naturaleza (piedras, ramas, tierra, flores, etc. Algunos Juegos de nuestro país son : Volantines, trompos, el palo ensebado y las carreras a la chilena . Los Juegos tradicionales Chilenos Observa las imágenes y menciona los juegos tradicionales que aparecen en las imágenes. 1.-Elevar volantines. 2.- 3.- 4.- 5.- 6.- 7.- 8.- Explique en qué consisten los juegos tradicionales presentados. Nombre: Nombre: Nombre: En que consiste : En que consiste: En que consiste: Además de los juegos tradicionales también existen las comidas tradicionales. Las comidas tradicionales Son platos típicos de un región o país. Son representativas de cada lugar. En Chile tenemos platillos representativos de Chile. Hay una gran variedad de platillos típicos que son parte de nuestra gastronomía, ,entre ellos encontramos:{ Las empanadas ,las humitas, la cazuela, los porotos en sus distintas preparaciones ,el charquicán ,caldillo de congrio, malaya, ajiaco, chunchules, curanto en hoyo, ,ensalada a la chilena, ente otras preparaciones. Responde en tu cuaderno. ¿Cuál es tú comida típica favorita? ¿Cuáles de los platos típicos haz preparado en tu hogar? “Humitas chilenas”. Una receta andina. La humita es un plato típico chileno que se come especialmente durante el verano. Esta receta tiene una gran tradición, porque se disfruta de un alimento rico en vitaminas. El ingrediente estrella es “el maíz o comúnmente llamado choclo”. Esté plato es fácil de preparar y tiene un sabor espectacular. Las humitas las podemos comer solas ,con azúcar , con tomate ,con ensalada a la chilena entre otras formas. Receta de humitas chilenas. Ingredientes •12 choclos con sus respectivas hojas •1 cebolla grande •Albahaca •1 taza de leche • Sal Preparación: Primero deshoja los choclos y conserva las hojas. A continuación desgrana el maíz Toma los granos de maíz y utiliza un procesador para molerlos, realiza este proceso hasta que te quede una especie de pasta. Pica la cebolla y fríela hasta que quede transparente. Una vez frita añadimos el maíz, la albahaca picada, la taza de leche y sal a gusto. Revolvemos hasta obtener una masa blanda. Toma tus hojas de maíz y colócalas de la siguiente manera: 2 horizontales y otras dos encima de forma vertical, después coloca un poco de la masa que hiciste anteriormente. Dobla los costados y las puntas de la hoja de maíz, y finalmente amárralos con hilo o con una tira de la misma hoja. Haz varios “paquetitos” y ponlos a cocer en una olla con agua durante 30 minutos. Pasado ese tiempo ya tienes listas tus humitas. (Recetas chilenas en Guiainfantil.com) “Comprensión Lectora.” Responde estas preguntas en tu cuaderno: 1.- Tipo de texto presentado. 2.-¿Cuál es el ingrediente estrella? 3-¿Qué proceso se hace con las hojas del choclo? 4.-Averigua como de llama al choclo en otros lugares. 5.-¿Con qué podemos acompañar las humitas ? 8.-Averigua otras preparaciones chilenas del choclo. Vocabulario a) Desgranar: b) Tradiciones: ¡Nos vemos la otra clase niños!.
Recommended publications
  • 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
    [Show full text]
  • 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
    [Show full text]
  • 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.
    [Show full text]
  • A La Carte Menu Our Story
    A LA CARTE MENU OUR STORY A cultural blend of Mediterranean and indigenous cooking, Argentine food has a distinctly European heritage. Early explorers brought with them cattle, poultry and vegetables in their provisions integrating with the local ingredients. Even the quintessentially Argentine dish, the empanada, was a gift from Spain - a beef and vegetable filled pastry, baked in the oven and eaten as a snack or starter for any meal. The expansive landscape of the country holds delights of its own in the rich grasses of the Pampas, ideal for cattle grazing and providing Argentina’s most famous contribution to world cuisine, beef. Chorizo, lomo, cuadril or ancho – however you like your steak cut, there’s only one way to cook it and that’s over an open flame. From the smoky campsite of the gauchos to the kitchens of the most sought after restaurants and chefs, the asado (barbecue) is a permanent fixture on their menu. Eaten with friends and family, the traditional Sunday asado can feature anything from sweetbreads to sausages, beef ribs to offal – but it’s the steak that remains the star of the show. Served hot and directly from the flames, sprinkled with salt, topped with chimichurri and served with a glass of Malbec. Gaucho restaurants celebrate a milestone 25th anniversary this year, having matured into a much-loved collection of special places to eat, known for the finest Argentine steak and wine in the UK with locations all across London and in Leeds, Manchester, Edinburgh and Birmingham. This menu features interpretations of dishes which have been loved across the company for many years and are considered classics.
    [Show full text]
  • El Conteo De Carbohidratos Ayuda a Muchas Personas Con Diabetes A
    Tabla de Conteo de Hidratos de Carbono El conteo de carbohidratos ayuda a muchas personas con diabetes a controlar la ingesta de alimentos y el azúcar en la sangre, brindando opciones y flexibilidad al planificar las comidas. Implica contar la cantidad de gramos de carbohidratos en una comida y ajustar la dosis de insulina. Cada paciente deberá ajustar la dosis de insulina en forma individual según la prescripción médica. PORCIONES DE APROXIMADAMENTE 15 GRAMOS DE HIDRATOS DE CARBONO Frutas frescas Observación: Considerar el tamaño de cada fruta Gramos de Alimento Tamaño de la porción carbohidratos Ananá 1 compotera o 2 rodajas finas 15 1/2 unidad grande de 200 g ó Banana 1 unidad chica 15 Cerezas 1 compotera o 1/2 taza ó 20 unidades 15 Ciruelas 2 unidades medianas 15 Damascos 3 unidades grandes 15 Duraznos 1 unidad mediana (150 g aproximadamente) 15 Frambuesas 1/2 taza o 1 compotera 15 Frutillas 1 taza 15 Granada 1/2 taza de granos 15 Higos 2 unidades chicas 15 Kinotos 10 unidades 15 Kiwi 2 unidades chicas 15 Mandarina 1 unidad grande o 2 chicas 15 Mango 1 unidad chica de 250 g, aprox. 30 Chica: 15 Manzana 1 unidad Grande: 30 Melón 1 rodaja de 200 g, aprox. 15 Moras/ 1 compotera o 1/2 taza Arándanos 15 Naranja 1 unidad mediana 15 Peras 1 unidad chica de 100 g, aprox. 15 Pomelo 1/2 unidad grande o 1 unidad chica 15 Sandía 2 compoteras 15 12 unidades (chicas) Uvas o 10 unidades (grandes) 15 Referencia de medida: Compotera de 150 cc - Taza de 200 cc - 1 pocillo de 70 cc Frutas desecadas Gramos de Alimento Tamaño de la porción carbohidratos
    [Show full text]
  • Maiz: Regalo De Los Dioses
    www.flacsoandes.edu.ec MAIZ: REGALO DE LOS DIOSES José Echeverría A. y Cristina Muñoz G. AUSPICIO ESPECIAL DE FONCULTURA EDITOR INSTITUTO OTAVALENO DE ANTRQPQLOGIA I0A CIN TR O REGIONAL DK I N V 1ST IO AC ION K 8 I. jü . Q L - O l - l D V ito AM ^ . o r . J X 'j s, jV j- ) C a . Comité editorial Carlos A. Coba Andrade José Echeverría Almeida Patricio Guerra Guerra Hernán Jaramillo Cisneros Marcelo Valdospinos Rubio Renán Cisneros del Hierro Presidente Edwin Narváez Rivadeneira Director General Coordinador: Hernán Jaramillo Cisneros © Instituto Otavaleño de Antropología Carátula, Diagramación y diseño: Jorge Villarruel Negrete PRESENTACION Al Instituto Otavalefio de Antropología, Centro Regional de Investigaciones, a veces se ha pretendido, para su juzgamiento, confundirlo con un Centro de Extensión Cultural. Mas, los años de vivencia institucional, le han ido dando una forma de conceptuación extema, que ha permitido al grueso de la pobla­ ción, ir conociendo con mayor objetividad lo que hace el IOA. Un Centro de Investigaciones, no saca su producto con la velocidad con la que se lanza la pi- rotécnia al aire. El fruto de una investigación seria, demora mucho, más ahora que se hace difícil lograr el financiamiento para la publicación de dichos tra­ bajos. Esta pequeña Colección, que se le ha denominado "Curifián", sale a la luz, a enriquecer el área de las Ciencias Sociales del País, gracias a un crédito conce­ dido por FONCULTURA, entidad a la que agradecemos su acogida y decisión final. Esta colección consta de seis libros: MAIZ: REGALO DE LOS DIOSES, de José Echeverría y Cristina Muñoz, comienza con una breve reseña sobre el inicio y desarrollo del maíz, desde hace aproximadamente 5000 años antes de Cristo, hasta la actualidad.
    [Show full text]
  • The Linguistic Expression of Affective Stance in Yaminawa (Pano, Peru)
    The Linguistic Expression of Affective Stance in Yaminawa (Pano, Peru) By Kelsey Caitlyn Neely A dissertation submitted in partial satisfaction of the requirements for the degree of Doctor of Philosophy in Linguistics in the Graduate Division of the University of California, Berkeley Committee in charge: Professor Lev D. Michael, Chair Professor Eve Sweetser Professor Justin Davidson Summer 2019 Copyright by Kelsey Caitlyn Neely Abstract The Linguistic Expression of Affective Stance in Yaminawa (Pano, Peru) by Kelsey Caitlyn Neely Doctor of Philosophy in Linguistics University of California, Berkeley Professor Lev D. Michael, Chair This dissertation explores affective expression in Yaminawa, a Panoan language ofPe- ruvian Amazonia. In this study, ‘affect’ is used to refer broadly to the English language concepts of ‘emotion’ and ‘feeling’. Affective expression is approached as an interac- tional phenomenon and it is analyzed in terms of affective stancetaking, i.e., the way speakers position themselves to objects in the discourse as well as their interlocutors via linguistic performance. This study considers affective resources at the levels of the lex- icon, morphology, prosody, acoustics (voice quality, speech rate and volume, etc.), and interactional features (turn duration, complexity of backchannels, etc.). This study contextualizes affective expression in Yaminawa with a detailed descrip- tion of Yaminawa ethnopsychology and the lexical resources that describe affective states, as well as behaviors and bodily sensations that are associated with particular affects by the Yaminawa. Using methods from Cognitive Anthropology, I investigate the ways that native Yaminawa speakers categorize emotion terms, and show that prosociality vs. anti- sociality is a major cultural axis along which emotion terms are conceptually organized.
    [Show full text]
  • A La Carte Menu Our Story
    A LA CARTE MENU OUR STORY The Gaucho food and wine menus have a contemporary global influence, based strongly around modern Argentina. Our beef comes from Argentinian, premium Black-Angus cattle bred at hand selected farms, reared by our partners who we have worked with for many years. Grazing on seventeen different types of grass from the Pampas provinces - with everything they eat being 100% natural - our cows enjoy a lush, free-range lifestyle in an area famed for its fertile soil. Ever evolving, both our food and wine are authentic and diverse (the largest selection of Argentinian wines outside of the country, as well as the recent addition of some of the finest global wines the world has to offer) and our service, second to none. Our collection of restaurants in the UK has grown to twelve in London and four regional sites in Leeds, Manchester, Birmingham and Edinburgh. These restaurants continue to serve some of the finest beef in the world, now complemented by a broader food and wine offering in a contemporary setting, inspired by Modern Argentina and all of its global influences. An evolution in design is being introduced to showcase a more contemporary look and feel, reflecting the modern Gaucho and a more modern Argentina. Three new locations in the UK will also be launching soon, with a fully refurbished Charlotte Street opening in the coming months. We create experiences beyond dining, with a unique and educated style. The affordable side of impressive. SET LUNCH MENU 12–7PM Two courses £23.00 | three courses £26.00 STARTERS
    [Show full text]
  • Juego, Tercera Edición De ¡Sabelotodo! Por $5,000 En Efectivo
    IMPORTANTE: Juego, tercera edición de ¡Sabelotodo! Por $5,000 en efectivo: 1. Participan solo estudiantes que representan clases graduandas. 2. Todas las preguntas que se realizarán en el juego son las que estan disponible en la página oficial de Telemundo de Puerto Rico y el facebook oficial de Puerto Rico Gana. No se preguntarán en orden númerico. 3. El participante deberá responder correctamente a cada pregunta realizada al azar dentro de todas las que estan disponibles. 4. Semanalmente, dos (2) participantes se enfrentan a las mismas preguntas, el primero en presionar un botón será quien responda y de ser correcta la respuesta, sumará un punto, en caso de equivocarse, el otro participante tendrá la primer opción en responder la próxima pregunta y luego se vuelve a iniciar la dinámica. 5. El participante que tenga mayor preguntas correctas, y así, tenga el mayor puntaje semanal, será quien pase a la próxima ronda del juego. 6. Los primeros 4 sábados serán de clasificación. 7. Las siguentes 2 semanas son las semi-finales y si un participante no se presenta, queda eliminado y la producción decide si añade un participante previamente anotado y escogido por sorteo para cubrir ese espacio. 8. La última semana, con fecha a definir, es la gran final y uno de los dos representantes va a resultar ganador y llevarse el premio de $5,000 para la clase graduanda. 9. Los participantes que esten en la etapa semifinal y final deben asistir con 10 miembros de la clase cada uno, espacios adicionales se coordinan con producción. 10.El ganador es responsable de cumplir con sus obligaciones tributarias y legales.
    [Show full text]
  • A Partial Glossary of Spanish Geological Terms Exclusive of Most Cognates
    U.S. DEPARTMENT OF THE INTERIOR U.S. GEOLOGICAL SURVEY A Partial Glossary of Spanish Geological Terms Exclusive of Most Cognates by Keith R. Long Open-File Report 91-0579 This report is preliminary and has not been reviewed for conformity with U.S. Geological Survey editorial standards or with the North American Stratigraphic Code. Any use of trade, firm, or product names is for descriptive purposes only and does not imply endorsement by the U.S. Government. 1991 Preface In recent years, almost all countries in Latin America have adopted democratic political systems and liberal economic policies. The resulting favorable investment climate has spurred a new wave of North American investment in Latin American mineral resources and has improved cooperation between geoscience organizations on both continents. The U.S. Geological Survey (USGS) has responded to the new situation through cooperative mineral resource investigations with a number of countries in Latin America. These activities are now being coordinated by the USGS's Center for Inter-American Mineral Resource Investigations (CIMRI), recently established in Tucson, Arizona. In the course of CIMRI's work, we have found a need for a compilation of Spanish geological and mining terminology that goes beyond the few Spanish-English geological dictionaries available. Even geologists who are fluent in Spanish often encounter local terminology oijerga that is unfamiliar. These terms, which have grown out of five centuries of mining tradition in Latin America, and frequently draw on native languages, usually cannot be found in standard dictionaries. There are, of course, many geological terms which can be recognized even by geologists who speak little or no Spanish.
    [Show full text]
  • Brunch Sat & Sun 10:00Am
    Brunch Sat & Sun 10:00am - 2:30pm Cesar Salad Mochica With anchovy, huancaína & butter brioche croutons 10 Quinoa Salad Organic quinoa, baby greens, Peruvian cancha, choclo, feta, smoked trout passion fruit vinaigrette 13 Fried Chicken Mary’s organic free range chicken, buttermilk quinoa polenta & Oxaca grated cheese 15 Crab Cake Fresh local Dungeness crab, sweet aji rocoto sauce, arugula & parmesano 17 French Toast Berries, mascarpone, pure maple syrup (2 per order) 10 Tacu Tacu Breakfast Two fried eggs, white beans-rice cake & plantains 12 Mochica Scramble Chicken apple sausage, wild mushrooms, goat cheese, crispy potatoes & toast 14 Potrero Omelet With Chanterelle mushrooms, arugula, house oven dried tomato & goat cheese 13 Butiffarra Peruvian classic breakfast sandwich with sliced pork loin, crema de rocoto, aji Amarillo salsa criolla 10 Pan con Lomo Stir fried NY strip sirloin with tomato, onion, cilantro and soy sauce, topped with French fries and crem de rocoto 12 Aji de Gallina Chicken breast stewed in aji amarillo sauce, botija olives, hard-boiled egg & steamed rice 15 Lomo Saltado Stir fried beef tenderloin, onions, tomatoes, cilantro & soy sauce, served with fries and rice (add fried egg $2) 15 Seafood Paella Peruvian style seafood Paella with fresh seasonal fish, mussels, clams, shrimp & calamari in saffron-pimento sauce 18 Pork Adobo Aji panca-cuzquena beer braised, potato torte & chimichurri Peru 15 Chicharrones: Calamari or Pato Crispy squid or duck marinated in aji amarillo & lime juice with crema de rocoto aioli 13 Mochica
    [Show full text]
  • Chimichurri Is the Typically Argentine Barbecue Sauce. Ours Is Made Mixing Parsley, Oregano, Garlic, Crushed Red Pepper
    ENTRADAS – STARTERS Picadita ( Mix de Aceitunas, Papas Fritas y Castañas de Caju ) £6.00 Olive Cocktail Mix, Cajun Nuts & Crisps Empanadas / Argentinean Style Pasties ………….………………………........…………… …Carne / Beef £3.50 each ……...……..…..……………………….... Humita / Sweet Corn £3.20 each …..…..….......... ...Espinaca y Queso / Spinach & Cheese £3.20 each “Chimichurri is the typically Provoleta con Chimichurri £6.50 Argentine barbecue sauce. Grilled Provolone Cheese with Chimichurri sauce Ours is made mixing parsley, oregano, garlic, crushed red Jamón Serrano £6.00 pepper, olive oil, vinegar, Serrano Ham from Flavours of Spain lemon and a pinch of salt” Chorizo con Humus, Tomatitos Cherry y Aceite de Oliva £4.95 Argentinean Style Sausage w/ Humus, Cherry Tomatoes & Olive Oil Chorizo solo / Sausage only.……………………………………………… £4.00 Morcilla Española c/ Manzana Caramelizada y Hojas Verdes £4.95 Spanish Black Pudding w/ caramelised apple and green leaves Morcilla sola/ Black Pudding only…………………………..…………….....£4.00 *este producto contiene piñones/this product contains pine nuts Choripan £5.50 Chorizo Sandwich with Red Pepper & Chimichurri Sauce Gran Picada (Salames y Quesos Italianos, Jamon Crudo, Castañas de Caju, Aceitunas y Papitas para compartir entre dos o mas) £17.50 Italian Salami & Cheese Platter, Serrano Ham, Olives, Cajun Nuts & Crisps (For sharing) If you suffer any food allergies please let us know in advance Our prices include VAT at 20% A discretionary service charge of 12.5% will be added to your bill PLATOS PRINCIPALES – MAIN COURSES Bife de Chorizo Argentino (396gr) £24.95 14oz. Prime Argentine Sirloin Steak Medallón de Lomo Argentino (283gr) £26.45 10oz. Prime Argentine Fillet Steak Ojo de Bife Argentino (311gr) £20.95 11oz.
    [Show full text]