RICE WITH CHIC­KEN A LA CHORRERA NOT ONLY A MAT­TER OF NAMES

Excelencias Gourmet - - Habana 500 -

When reading or hea­ring such sug­ges­ti­ve na­me as rice with chic­ken a La Chorrera, the word is re­la­ted to so­met­hing wet or drip­ped, which is not en­ti­rely wrong. In terms of Cu­ban tra­di­tio­nal cui­si­ne, Spa­nish re­ci­pes ha­ve a deeply-roo­ted in­fluen­ce on se­ve­ral dis­hes ba­sed on mi­xed rice and, li­ke fa­mous pae­lla, the grains of this uni­ver­sal ce­real get soa­ked. This spe­ci­fic cha­rac­te­ris­tic stands out for

Cu­ban tas­te, sin­ce it fa­vors well­coo­ked and “loo­se” rice.

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