INTERNATIONAL FOOD FAIR

•INTEGRANTS: YADIRA SANI

• EILEEN BARONA
• ASTRID ZUÑIGA
•KATHERINE COBOS
•ROSA CAPELO
•HAMILTON OÑATE
 CHILES EN NOGADAS
It is believed that they were the
Augustinian mothers of Santa
Mónica's Convent, in Puebla who in
1821 they created the chilis in nogada
in honor to Augustin of Iturbide. From
then on this plate is one of the most
representative from Mexico and my
favorite one. Every year, in this
season, of August and September, I
buy the ingredients in the Market of
Jamaica and I dedicate a whole
morning to peel chilis and to chop
fruits, it is delicious.
INGREDIENTS
Ingredients
6 chilis big poblanos Grasses of scent
300 grams of ground meat of head
2 roasted jitomates without skin 1/2 onion
2 cloves of garlic
1 fried male banana (dive in squares) 1/2 cup of peeled
almonds 1 peeled and chopped apple
1 peeled peach and dive 1/2 cup of raisins
100 grams of chopped acirtrón
50 grams of pinenuts 100 grams of nuts in pieces
Sugar
Oil Salt and pepper
For the nogada

200 grams of castilla nut 1/2 liter of sour cream 190

grams of cream cheese
A jet of white wine
1/2 cup of evaporated milk
cinnamon
Sugar
2 spoonfuls of goat cheese
1/2 teaspoonful of powdered
Salt
PREPARATION
1. It roasts the chilis and put them in a bag of plastic so that they sweat, later pélalos y desvénalos. He/she takes care
that not you rompan.
2. it mills the jitomates and fry them with the onion, almonds, garlic, acitrón, raisins, pinenuts, nuts and fruits in
cuadritos.
3. he/she adds the ground meat, sugar, salt and pepper. He/she cooks to fire medio.
For the nogada
1. all the ingredientes. liquefies
2. you can modify the portions for logar the texture and flavor that more you guste.
Sirve
1. padded the chiles.
2. one accommodates in each plate and take a bath them with the nogada.
3. it decorates with grenade grains and leaves of perejil.
 BACKED
The "Baked" although it is popularly known as the hornado,
which means baked pork, is a typical dish of Ecuador. It is a
dish that contains hornado pork, mainly cooked in wood,
accompanied by different sauces and other cooked
vegetables, such as corn, potato tortillas, fried ripe,
avocado, lettuce, tomato and other ingredients depending
on the area geographical where it is prepared.
The history of the hornado begins in the 16th century. It is a
typical Ecuadorian dish, which was born of a European
tradition. In America there were no pigs, but the Spaniards
brought them. They were Castilians and blacks. In the
seventeenth century, in the traditional wood-burning ovens,
there were allullas, biscuits or bread. But you had to take
advantage of the heat. Then, the cooks used it to prepare
meats. One of them was the pig. The origin of the dish comes
from a Valencian dish: the suckling pig, prepared in a wood
oven. One of the sites with more history for this dish is Botín, in
Madrid's Cuchilleros street, considered the oldest restaurant
in the world.
One of the peculiarities is the age of the pig with which it is
baked. A piglet is about two years old. The animal to prepare
hornado has the double.
PREPARATION
The original recipe of the piglet changed on arrival in America, to become this food. While the first is
marinated with saffron, wine, pepper and cloves, the second is marinated with chicha, onion, garlic and
cumin. A lot of cumin. But the ingredient that makes the difference is achiote. This is used only in Ecuador.
There are four main roots of this dish in the mountains: Carchi, Pichincha, Chimborazo and Azuay. Hence,
the recipe "was watered" for neighboring provinces such as Tungurahua, Bolívar, Cañar or Cotopaxi. He also
arrived at the Costa.
But in each place it has some particularity.
o In Chimborazo it is accompanied with mote, lettuce and chiriucho, a Quichua word that means cold chili.
Water, salt, onion, pieces of chili, some panela or chicha make up this sauce.1 It is usually accompanied with
a fruit juice with ice from the Chimborazo volcano.
The baking is usually prepared with a leg of pork of about 20 pounds, although, depending on the amount
you want to prepare, you can use other meaty parts of this animal, such as the loin or shoulder. The
preparation of this dish is quite long and involves a lot of attention so that the meat does not dry out.
 HAWAIIAN PIZZA
Hawaiian pizza is a pizza that contains a base of melted cheese
and tomato that is seasoned with ham and pineapple. Some
versions of this pizza include bacon, prawns, cherries, red
pepper, mushrooms, onions and / or jalapeños. Be that as it
may, the pineapple is always present. It is one of the most
important pizza variants in Australia, reaching 15% of pizza
orders.3 Hawaiian pizza is a pizza that contains a base of
melted cheese and tomato that is seasoned with ham and
pineapple. Some versions of this pizza include bacon, prawns,
cherries, red pepper, mushrooms, onions and / or jalapeños. Be
that as it may, the pineapple is always present. It is one of the
most important pizza variants in Australia, reaching 15% of
pizza orders.
 THE LENTIL STEW
The lentil stew is a typical Ecuadorian dish that is prepared
by cooking the lentils with onion, pepper, tomato, garlic,
cumin and cilantro. The stew is served with rice, roasted or
fried meat, avocado, ripe fried plantains or patacones, and a
salad or tanning. The full name of this dish is rice with lentil
stew and roast beef. The vegetables are typical of the coast
in Ecuador, but can be found in almost all cities in the
country. In general the stew is prepared with lentils, but
there are also bean stew. Especially the menestra of tender
beans is exquisite. The lentils are cooked slowly absorbing
the flavors of onion, pepper, tomato, garlic, cumin and
coriander. Lentils, unlike beans or beans, do not require
soaking since the night before. Many people have the wrong
idea that they need to soak, but this is not necessary.