I get a taco, nachos, a chicken empanada, and a Nutella empanada.
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You shouldn't visit Houston without trying an empanada at The Original Marini's Empanada House.
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This is the place that's behind the giant empanada project.
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Gone too, are places like Ray's Pizza and Empanada Mama.
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And there is "Romeo and Juliet," a pastel, a Brazilian empanada.
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I end up buying dessert empanada cookies filled with dulce de leche.
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Buenos Aires, Argentina: Potatoes and an empanada with thin slices of meat.
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I ate half of my empanada while scoping out everyone in room.
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Even with two people working on one empanada, there's plenty to go around.
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They decided to create "the world's largest empanada" to bring attention to the village.
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It's high time for a demonstration from Eugenia, who is preparing a 1-pound empanada.
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Working in batches, fry the empanada until lightly golden on the outside, about 3 minutes.
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The frying makes the empanada dough almost like pastry, its braided edges all tender flake.
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Then I pulled out her empanada recipe and made the dough while the chicken simmered.
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Empanada Dog isn't the only animal who has become famous for trying to secretly snatch snacks.
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We take a stroll during lunch and she buys an empanada (and I eat her leftovers).
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Hungry City 9 Photos View Slide Show ' Call a salteña an empanada at your own risk.
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Using a 4-inch round bowl or glass, cut the edges of the empanada, sealing it shut.
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I think he's joking, so I laugh, and then he says he'll also buy me an empanada.
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If you know what an empanada is, you already have a pretty good idea what a Natchitoche is.
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Scroll on down to check out ten empanada, taquito, dip, spring roll, and even grilled cheese popper recipes.
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It's a traditional Cornish pasty is filled with potatoes, beef, and turnips, kind of like a British empanada.
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Poke a few holes in the top of each empanada and bake until golden, 18 to 20 minutes.
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Front Burner A new empanada shop sells Puerto Rican-style empanadas with flavors that are anything but traditional.
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I had "virtual" for EMAILED for a while, and "empanada" for BILLFOLD, which had an awfully cute clue.
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The dish will serve two if you start with overstuffed crab meat pastéis, the Brazilian version of an empanada.
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He would drink the coffee but would have the empanada boxed up to share, he said, with his students.
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When Alexis Grafakos moved to a small town in western New York in 249, she couldn't find empanada dough anywhere.
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For dessert, diners were presented with either a pumpkin spiced caramel apple empanada or chocolate churros with ancho chile ganache.
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There's an amazing empanada food stand down the street from my office, so I decide to go and get a snack.
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There were bouncy castles and empanada trucks and a blowup figure of a giant Marine in fatigues watching over it all.
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While it may not be the world's largest empanada, it's definitely one of the heftiest you'll find in all of Latin America.
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Cassini discovered that the small moon Pan has an odd dumpling/pierogi/ravioli/empanada/name-your-favorite-stuffed-dough-treat-shaped moon.
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Jalapeño Popper Empanadas We can't decide what we're looking forward to more: Munching on a jalapeño popper empanada or the halftime show?
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Another classic is the cheese and corn empanada, as well as the citrus chimichurri—for which only Echeverría knows the original recipe.
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Bite into a golden-brown, crispy empanada, Chile's national dish and the region's take on a sweet- or savory-filled doughy confection.
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That same picadillo filling comes folded into a baked empanada, hiding whole plump green olives and raisins like babies in king cakes.
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Among them was Amanda Godreau, who nibbled a ham and cheese empanada and waded through the churn of her own conflicting emotions.
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I was at Times Square at this empanada truck and these people just kept telling me that it was a great beard.
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But instead of making a classic shepherd's pie, it uses the ingredients, lamb and potatoes, to fill an empanada zapped with salsa verde.
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And when I learned that this very same village was famous for producing the largest empanada in the world, it was a done deal.
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During a compulsory all-media broadcast, when he thought no one was looking, President Maduro opens his desk drawer and eats an empanada. pic.twitter.
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An egg wash is brushed on for color, and the empanada is popped into the oven for ten minutes at 180 to 210 degrees Fahrenheit.
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El Nuevo also sells excellent fortifying snacks from around Latin America, and I left with an Argentine empanada de carne in hand for later sustenance.
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BOLIVIAN LLAMA PARTY, FULTON HALL The signature salteña, a kind of empanada typical of Bolivia, put this Bolivian food stand on the map in Manhattan.
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I saw an empanada restaurant, sneaker shops, 99 cent stores, a Dunkin Donuts, pharmacies, a Chinese restaurant, fried chicken joints, nail salons, and a 7-Eleven.
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Elsa Fuentes, 56, an empanada pastry seller, said she would not be joining the protests, shaking her head in disgust at the growing violence and destruction.
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I get a cinnamon hot chocolate with marshmallows and a tuna pastry that looks sort of like an empanada, and we snuggle into a corner table.
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"Dolores Roach" is adapted from "Empanada Loca," a 2015 one-woman show staged by the Off Broadway Labyrinth Theater Company that also starred Ms. Rubin-Vega.
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That line would give way to the Cronut line, the ramen line, the poke line and now the line starting over there by the empanada stand.
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The grubby center is a forest of gold exchange stores, throwback 1970s architecture and fried empanada stalls; a park filled with friendly iguanas is the main attraction.
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City Kitchen When I want a satisfying snack, more often than not I opt for something salty, spicy or crisp — a slice of pizza, a taco, an empanada.
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The only thing left is the local joint Empanada Loca and its owner, Luis (Bobby Cannavale), who opens the shop's doors and his weed stash to his old friend.
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For a savory pastry called a doblada , it's formed into a folded half-moon, like an empanada, stuffed with meat or vegetables, and deep-fried until its surface is bubbly.
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Two seasons ago, when Daphne Rubin-Vega played a woman with a grisly past in Mr. Mark's monologue "Empanada Loca," the glow of a trash-can fire illuminated the gloom.
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I may never get better at cooking — I live near a 24-hour empanada place that delivers, come on — but I will follow these chefs to the ends of the earth.
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As Venezuelan President Nicolas Maduro indulges in an empanada tucked away in a drawer while unknowingly on live television, the rest of his compatriots starve and eat out of garbage cans.
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Take for instance the pup we have dubbed Empanada Dog, who recently went viral on Twitter after he very sneakily stole a freshly made snack right out from under several human noses.
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Ropa Vieja Empanada Islands of the Caribbean Booth, $5.50 Cuban-style braised beef gets packed in an ultra-flaky pie dough, making for one of our absolute favorite bites at the festival.
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Once there, he looked over the menu for not long at all before ordering the eggplant steak and then, as if on impulse, an empanada de guayaba and a cafe con leche.
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A mustached old cook spoons a mix of ground beef and olives into empanada shells like it's second nature, while another tosses a half dozen others into a vat of bubbling pork lard.
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The flavor and flaky texture of his empanadas, made from corn masa and filled with butternut squash and goat cheese, will make you wonder why you've never had a Mexican-style empanada before.
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For cheaper eats, go for a tuna empanada with its golden crust and perfectly cooked chunks of fish within; they're best bought from food carts on Policarpo Toro Street on the island's waterfront.
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Juan Ospina, a naturalized citizen from Colombia, runs two businesses: Mama Empanada y Algo Mas on 82nd Street in Jackson Heights, and a contracting company that recently finished building a nearby hair salon.
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The tasting menu started with appetizers such as blood sausage with apple pickles, beef intestines filled with farofa (toasted cassava), an empanada stuffed with oxtail and tripe stew, and grilled ox heart and testicles.
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It didn't take her long to find "the really great empanada place" down her street, or to become a regular at Maharani, a now-closed South Indian restaurant where she encountered her first dosa.
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If you come to the Empanada World Café regularly, you'll recognize other habitual fans: One couple who lives a few blocks away recently told me they come every week for steak and Gorgonzola-stuffed empanadas.
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The sex workers are joined by electricians, mechanics, empanada vendors—all of whom are seeking a way to cope with their country's shortages and queues, and an inflation rate expected to exceed 700% this year.
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Thankfully, I slept the entire first flight, so my brain is sharp enough to order a chicken empanada and a coffee in Spanish (10,000 pesos, or roughly $3) while I wait for my next flight.
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Underneath is the filling you might find in a Chilean empanada: whole black olives and raisins, concatenations of salty and sweet; cuts of hard-boiled egg; and pino (beef seethed with onions), bolstered by chicken.
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But Bunz connects you to all aspects of life in your city, from finding someone who can teach you to make terrariums, to a chef offering empanada workshops, to the person who found your lost wallet.
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It never made it to the Guinness Book of World Records of the time, but the legend persists that this empanada is indeed the largest ever created, so much so that this historic day sparked a trend.
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I stuff the cup in my canvas bag, doing my best not to think about it while I sprawl across the AirBnB's couch, trying to open my jaw wide enough to take tentative bites of an empanada.
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Garbella Food Alphabet Baby Onesie, $25-$66You don't have an entire alphabet's worth of letters and foods to choose from, but you can pick an adorable onesie with a taco, rugelach, peanut, empanada, dumpling, or bagel illustration.
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Or perhaps he follows in the footsteps of Pope Francis: We know that the leader of the Catholic Church enjoys alfajores and white rice, goes nuts for pizza, is not above chewing a coca leaf, and digs an empanada.
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Oregon Dungeness crab stewed with tomatoes and ají dulce peppers, a twist on an abalone dish Ms. Blamey ate in Chile as a girl, is stuffed between layers of puff pastry to make a cross between an empanada and pithivier.
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Also energizing Midtown is Turnstyle, a year-old food hall inside the Columbus Circle subway station at the neighborhood's edge; tiny restaurants like Bolivian Llama Party, with empanada-like pastries, and Blossom du Jour, with vegan fast-food, serve their dishes there while trains rumble underfoot.
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Jackson Heights is also known as a Colombian neighborhood, and the country's largely chile-free, hearty and accessible cuisine includes great snack food: empanadas that pack meat or other fillings inside a fried cornmeal shell (try them at Empanada Spot, from $1.50); cheesebreads like pandebonos (Miracali, $1.25); and summertime fruit, ice and condensed milk treats called cholados for around $13.993.
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READ MORE: This Massive Omelette Contains €8,1803 worth of truffles One week of work, 9 people, 550 pounds of onions, 155 pounds of beef, 99 pounds of chicken, 33 pounds of butter, 11 pounds of olives, 5 pounds of dried raisins,150 eggs and a custom oven: that's what it took to produce the 1,200-pound empanada, which made its entry into the world in front of a crowd of onlookers, local officials, and members of the press.
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Mr. Maduro already had a reputation as an infamous glutton indifferent to hunger in his country, having once been caught sneaking bits of an empanada while giving a live address on TV. And then there was the senator, a failed candidate for president of a country that once considered supporting a coup in Venezuela, adopting a tactic used by President Trump, the man who defeated him in the Republican primaries: using Twitter to put his target on blast.
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Out of the available options, we tried the following Yumble meals:Pizza Pocket and Broccoli Parm: vegetarian pizza empanada with parmesan-sprinkled broccoliCreamy Mac N Trees: gluten-free mac and cheese with parmesan broccoliDaisy Bolognesy: cheese ravioli with vegetable and beef bologneseChick N Casserole: organic chicken meatballs, wheat pasta, broccoli, and cheeseChicken Marinara and Alfredo: gluten-free chicken nuggets and pastaChili Mac: vegetarian chili with gluten-free mac and cheeseFor the most part, my son ate everything except the Daisy Bolognesy.
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In Argentina, fatayer are also popular as a variety of empanada, called empanada árabe.
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In Cebu, empanada Danao is a characteristically sweet-savory variant. It is filled with chopped chorizo and chayote, deep-fried, and dusted in white sugar before serving. In Zamboanga, empanada Zamboangueño is filled with chopped sweet potato, garbanzo beans, and served with a sweet vinegar dipping sauce. Among the Tausūg people, empanada is known as pastil (not to be confused with the pastil of eastern Mindanao).
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This particular variant is fried and uses rice flour for a crunchier shell. There have also been people who make empanada filled with mashed eggplant, scrambled eggs, and cabbage, which they call poqui poqui. Philippine fried empanadas, with ground beef, potatoes, carrots, cheese, and raisins in a thin, crisp crust In Bulacan, empanada de kaliskis (lit. "scale empanada"), uniquely has a flaky multilayered crust resembling scales, hence the name.
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It is similar to a Spanish picadillo beef empanada. Varieties are found throughout the colonies of the Spanish Empire. The Natchitoches meat pie is nearly identical to the traditional ground beef empanada of Argentina, Empanada de Carne. The meat pie is found all throughout Louisiana, including southern Louisiana which tends to have a spicier version compared to its northern counterpart, but its origins are found to be from Northern Louisiana.
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The origins of pastelles are unclear. One view is that Spanish colonists who settled in the region made them as a substitute for one of their favourite delicacies – empanada gallega. Empanada gallega and pasteles both have heavily spiced meaty fillings but pastelles are made with cornmeal while the empanada is more like a typical pastry as it is made with white flour. A sweet version is called paime and is also a Christmas dish.
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Notable ones include empanaditas, which commonly has a filling of latik (coconut caramel), honey and nuts, or peanut butter. Kapampangan versions of empanaditas have a yema (custard) and cashew nut filling. In Cebu, sinudlan empanada is a small deep-fried empanada with bukayo (sweetened coconut meat) filling.
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The bread was created by accident when Coralia Harn of Stella's Bakery attempted to make an empanada that would appeal to the people of Madison. After getting frustrated with her empanada dough, she simply mixed the empanada filling into bread dough and sold it at the Dane County Farmers' Market the next day. Over the years the recipe has been refined. Today, the bread is made with a brioche-like yeasted dough, mixed with Provolone cheese, Monterey Jack Cheese, and topped with crushed hot red peppers.
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Chilean empanadas served with pebre. In Chile, empanadas are a staple part of the national cuisine. Commonly consumed in large quantities during the country's national day celebrations, many Chileans consider this to be their most representative dish. The most common type of Chilean empanada is what is referred to as the empanada de pino, it is a baked empanada filled with diced or ground beef sautéed with onions and spices, half of a hard boiled egg, an olive and raisins (although the latter is not liked by a sizable portion of the population).
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Those of Santiago are considered especially juicy. Those of Catamarca are similar but smaller. Tucumán is known for the empanada Creole; an annual "National Empanada" festival is held in Famaillá. Those of Famaillá are made with matambre and fried in good fat, competing with the "entreveradas" (mixed- grated), in which the matambre is mixed with chicken breast, garlic, ground chili, hard-boiled egg and cumin.
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In Buenos Aires, the Creole empanada is so important that it has been declared a Cultural Heritage of Food and Gastronomy by the Argentine Ministry of Culture.
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The city has two festivals, The Farmers Festival and The Empanada Festival. The Farmers' Festival, conducted in the first week of May each year is a celebration of bountiful harvest and a tribute to the farmers of the city. It is participated by the rural barangays of the city. The Empanada Festival is a festivity held on the 23rd of June in celebration of the City's Charter Day.
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A variation of these pastries was known at the time throughout most of Europe. The product, nicknamed salteña, became very popular. Candia states that it was common to say to kids: "Ve y recoge una empanada de la salteña" ("go and pick up an empanada from the woman from Salta"). In time most forgot the name Juana Manuela Gorriti, but not the nickname of her tasty snack, which eventually became a Bolivian tradition.
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A variation, the "empanada gallega" (Galician empanada), is a big, round meat pie made most commonly with tuna and mackerel ("caballa" in Spanish). Vegetables and salads are also eaten by Argentines; tomatoes, onions, lettuce, eggplants, squashes, and zucchini are common side dishes. Italian staples, such as pizza and pasta, are eaten as commonly as beef. Fideos (noodles), tallarines (fettuccine and tagliatelle), ñoquis (gnocchi), ravioles, and canelones (cannelloni) can be bought freshly made in many establishments in the larger cities.
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The regular consumers brands sold in grocery stores are expensive due to the costly trip required to import those products. Locals informally sell fish, meat and vegetables. The tuna empanada is the city's favorite snack.
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Coyotas are empanada-like cookies which are large, flat and traditionally filled with brown sugar. However, coyotas also come in a variety of flavors, including guava, caramel, chocolate, strawberry, jamoncillo (milk candy), peach, and pineapple.
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The ridge is due to ring material that Pan has swept up from the Encke gap. It has also been referred to by journalists as a space empanada, a form of stuffed bread or pastry, as well as a ravioli.
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This region is the most suitable to taste empanadas, particularly those stuffed with meat and offering different types of tempting varieties such as the meat empanada, salteña also filled with potatoes, or the empanada tucumana, which is stuffed with matambre and cut with a knife, or empanadas made with cheese. Empanadas are individual sized and closed savoury pastries which may be fried or baked in the oven and are generally eaten with the hands. Stews such as locro, carbonada, pollo al disco, and cazuelas (casseroles) are also typical dishes characterizing this region, which also include pumpkin or potato pudding stuffed with meat.
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The name "impade" may be related to "empanada", the savory pastries popular among Sephardic Jews dating back to their residence in pre- Inquisition Iberia, their name means “wrapped in bread” in Spanish, and they date back to at least the year 1500 CE.
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The Jujuy variant adds peas and garlic. Its filling is called "recao" and the repulgue (the way of closing the empanada) "simbado". The La Rioja variant includes hard-boiled egg, red bell pepper, olives, and raisins. In Jujuy, there are two variants: "creoles" and "arabs".
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Assyrian burek is usually stuffed with spiced ground beef, finely chopped onion, paprika, parsley and spices. The stuffing is placed on a thin layer of rolled out dough, then sealed, resembling a half moon or an empanada. Lastly, it is oven-baked or fried.
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These are also known as "hallacas de yuca" or "yuca empanada". The masa is made from cassava but can add other tubers and squash. The grated yuca is squeezed through a cheesecloth removing most of its liquid. Broth, milk, coconut milk, butter, annatto oil is added to the masa.
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Fried foods are common in the Dominican Republic. Empanadas are a very typical snack, made of fried flour, though empanadas made out of cassava flour, called catibias, are also common. Fillings include cheese, chicken, beef, and vegetables, or a combination of these. Yaniqueques are sold at many empanada stands.
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The story, co-starring Bobby Cannavale as Louis, is a contemporary reimagining of Sweeney Todd, using cannibalism as a metaphor for gentrification. Dolores Roach is an adaptation of Rubin-Vega's stage performance in the one-woman play Empanada Loca. Both Empanada Loca and Dolores Roach were written by playwright Aaron Mark especially for Rubin-Vega, who said in a Vulture interview that he "wanted to do a deep dive into a character we haven't seen depicted much in the horror cannon." Mimi O'Donnell, head of scripting at Gimlet Media, has said that Rubin-Vega's "imprint on this was enormous," referring to Rubin- Vega's contributions in both scripting and casting the podcast adaptation.
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The empanada resembles savory pastries found in many other cultures, such as the pirozhki,Glenn Randall Mack & Asele Surina, Food Culture in Russia and Central Asia (Greenwood, 2005), p. 138. calzone, samosa,Patricia Yeo & Julia Moskin, Cooking from A to Z (St. Martin's Press, 2002), p. 53. knish, kreatopitakia, Khuushuur, and pasty.
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Famaillá is a city in the province of Tucumán, Argentina, located 30 km south from the provincial capital San Miguel de Tucumán. It has 22,924 inhabitants as per the , and is the head town of the Famaillá Department. The city is called the "National Capital of the Empanada". It hosts a festival dedicated to it every September.
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It was introduced to the Tausūg via the Spanish in Zamboanga, and the name is derived from Spanish pastel ("pastry"). It can have a variety of fillings, including togue (mung bean sprouts), chicken Philippine adobo, various vegetables, and uniquely also pancit bihon (rice noodles). It is served with a sweet and spicy sauce. Dessert versions of empanada also exist.
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Jalangkote (Lontara: ᨍᨒᨃᨚᨈᨙ) is a South Sulawesi fried pastry with an empanada-shape and stuffed with rice vermicelli, vegetables, potatoes and eggs. Spicy, sweet and sour sauce will be dipped into prior to be eaten. This pastry is popular in Makassarese cuisine of Makassarese and Buginese, also specialty of South Sulawesi, Indonesia. Jalangkote almost similar to pastel and panada.
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But they can also be used as garnishing and fillings for other desserts, most notably for pan de coco and sinudlan empanada. Bukayo is also spelled as bucaio, bucayo, bokayo, bukhayo, or bukayu. During the Spanish rule of the Philippines, it was known as conserva de coco ("coconut preserve") in Spanish. It is also known as hinti in Tausug.
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They are wrapped in a plantain leaf. Empanadas are known as pastelitos except when made with cassava masa. The empanada is popular among beach side and filled with crab, shrimp, octopus and other meats. Guanimes are also smilier to tamales; they are made with yuca or plantains mashed with corn meal, wrapped in banana leaf and are shape like a log.
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Artemio Ricarte, the Father of the Philippine Army and Msgr. Gregorio Aglipay, the founder of the Philippine Independent Church. Monuments and shrines of these personalities had been erected and named after them. The Batac Riverside Empanadaan is a retail and dining center catering to tourist selling food products including the city's primary commodity of Batac, the empanada, and other souvenirs and products.
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Dinner is usually lighter and sometimes just coffee or agua de remedio/herbal tea with bread. Some of the typical dishes in the coastal region are: a variety of ceviches, pan de yuca, corviche, guatita, papas con queso, encebollado, empanada de viento (deep fried flour cover and cheese/scallion filling, served sprinkled with sugar) or empanada de verde (green plantain cover and cheese filling), mangrove crab, arroz con menestra (lentil or bean stew) y carne asada, caldo de bola (beef soup featuring a green plantain ball filled with meat, egg, and spices); in the mountain region: hornado, fritada, humitas, tamales, llapingachos, lomo saltado, and churrasco. Pork, chicken, beef, and cuy (guinea pig) are popular in the mountain regions and are served with a variety of grains (especially rice and corn or potatoes). A popular street food in mountain regions is hornado, consisting of potatoes served with roasted pig.
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As an alternative to side dishes like French fries, arepitas de yuca are consumed, which are deep-fried buttered lumps of shredded cassava with egg and anis. Bollitos, similar to the Colombian ones, are also made. Empanada called catibía has its dough made out of cassava flour. Peeled, boiled and eaten with pickled onions, mojo or other root vegetables like potatoes, ñame, yams, batata (sweet potatoes) and yautía (dasheen).
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Empanada de pino frita Empanadas are a kind of pastry that originated in Spain. In Uruguay, empanadas are more commonly baked and usually include a filling of choice. Empanadas de carne are filled with ground meat, chopped boiled eggs, garlic and onions, Empanadas de carne may also be "dulces" (sweet, filled with raisins) or "saladas" (salty, filled with olives). Empanadas de pollo are made with grounded poultry meat.
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Much of Chamorro cuisine is influenced by various cultures. Examples of popular foods of foreign origin include various types of sweet or savory empanada, originally introduced from Spain, and pancit, a noodle dish from the Philippines. Archeological evidence reveals that rice has been cultivated in the Marianas since prehistoric times. Red rice made with achoti is a distinct staple food that strongly distinguishes Chamorro cuisine from that of other Pacific islands.
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It also shares many similarities with the empanada , a popular pastry in Spanish- and Portuguese-speaking countries. It is also very similar to the Chinese Crispy fry dumpling popular snack in Fujian filled with Chinese garlic chives or crush peanut at Guangdong eaten during Chinese New Year. The Chinese Malaysian applied the Chinese pastry method of the crispy dumpling replaced with the curry and created the spiral with multi-layer version.
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An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Southern European, Latin American, Indonesian, and the Philippines cultures. The name comes from the Spanish verb , and translates as "enbreaded", that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying.
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Although fairly small, the airline offered in-flight amenities onboard all of its passenger aircraft. Onboard the Shorts 360, flights longer than 30 minutes offered a juice box and cookies. Early morning flights such as to Bonaire & Curaçao offered Pastechi's (a type of Empanada) along with juice boxes, as well as a copy of one of three different newspapers. On flights to Maracaibo and Riohacha, the airlines served cheese sandwiches instead of the Pastechi's.
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The main feature of the festival is the street dancing which chronicles the process of preparing the empanada. The Batac City Fiesta, a month-long festivity commencing on the 8th of December, is the longest fiesta in the Province of Ilocos Norte. The fiesta is celebrated in honor of the city's patroness, Our Lady of the Immaculate Conception. The Electric and Lights Parade marks the beginning of the City Fiesta every December 8.
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In Cuba, breaded cutlet is served as steak milanesa, made with a thin cut of sirloin, breaded and fried, with tomato sauce on top and sometimes melted cheese. It is usually served with traditional Cuban side dishes. If not accompanied by the tomato sauce, it is merely known as bistec empanizado, bistec empanado or empanada. It is sometimes eaten with slices of lime or criollo lemon on the side to squirt on top.
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Chamorro red rice Chamorro cuisine is influenced by various cultures. Examples of popular foods of foreign origin include various types of sweet or savory empanada, originally introduced by Spain, and pancit, a noodle dish from the Philippines. Archeological evidence from islands in the Marianas reveals that rice was cultivated there since prehistory. Red rice made with achoti is a distinct staple food that strongly identifies Chamoru cuisine among the many dishes of fellow Pacific island cultures.
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Carimañolas, empanadas, arepas and egg filled arepas In Colombia, the empanada, a deep-fried meat-filled patty, is sold. It is also a very popular side dish. Various types of arepa are also a common street food. Also popular is the chuzo (meat skewer), consisting of pork or chicken speared shish-kebab style on a thin wooden stake (hence the name chuzo, from chuzar meaning "to pierce or spear") and cooked over charcoal on a pushcart.
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At the 2015 event an empanada submitted by the miner Jorge Pereira from Chile won the open savoury category. The traditional Chilean pasty had beef, onion, hard-boiled eggs, olives and sultanas. Entrants also came from Canada and the US. The Open Savoury Professional category was won by a smoked haddock, white wine and mustard pasty. One of the entries was a huge pasty in the shape of half a globe, with the crust showing the oceans, seas and continents.
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A curry puff (; ; , , ) is a snack of Malayan origin. It is a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell. The curry is quite thick to prevent it from oozing out of the snack. Although the origins of this snack are uncertain, the snack is believed to have originated in Malaya due in part to the various influences of the British Cornish pasty, the Portuguese empanada and the Indian samosa during the colonization era.
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Polbo á feira Galician cuisine often uses fish and shellfish. The empanada is a meat or fish pie, with a bread-like base, top and crust with the meat or fish filling usually being in a tomato sauce including onions and garlic. Caldo galego is a hearty soup whose main ingredients are potatoes and a local vegetable named grelo (broccoli rabe). The latter is also employed in lacón con grelos, a typical carnival dish, consisting of pork shoulder boiled with grelos, potatoes and chorizo.
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Despite the majority of Venezuelans losing weight due to hunger, members of the Maduro's administration appeared to gain weight. In November 2017, while giving a lengthy, live cadena broadcast, Maduro, unaware he was still being filmed, pulled out an empanada from his desk and began eating it. This occurred amid controversy over Maduro's gaining weight during the nationwide food and medicine shortage; with many on social media criticizing the publicly broadcast incident. In September 2018, Maduro ate at a Nusret Gökçe's, a luxurious Istanbul restaurant.
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Ilocos Empanada Filipino empanadas usually contain ground beef, pork or chicken, potatoes, chopped onions, and raisins (somewhat similar to the Cuban picadillo) in a somewhat sweet, wheat flour bread. There are two kinds available: the baked sort and the flaky fried type. To lower costs, potatoes are often added as an extender, while another filling is kutsay (garlic chives). Empanadas in the northern part of the Ilocos usually have savoury fillings of green papaya, mung beans, and sometimes chopped Ilocano sausage (chorizo) or longaniza and egg yolk.
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Empanada dough takes many forms, from those made with cornmeal to puff pastry. Ground beef with olives, fried egg, pulled pork, diced steak, even cheese and salami are used in Chile, Argentina, Bolivia, Colombia, Ecuador, Puerto Rico and Peru for example. Other well known varieties of meat pie include British meat pies, French-Canadian meat pie, and the Australia and NZ meat pie. An Irish meat pie is the steak and Guinness pie which consists of round steak with Guinness Stout Beer, bacon, and onions.
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Denominación de orixe Polbo á feira Galician cuisine often uses fish and shellfish. The empanada is a meat or fish pie, with a bread-like base, top and crust with the meat or fish filling usually being in a tomato sauce including onions and garlic. Caldo galego is a hearty soup whose main ingredients are potatoes and a local vegetable named grelo (Broccoli rabe). The latter is also employed in Lacón con grelos, a typical carnival dish, consisting of pork shoulder boiled with grelos, potatoes and chorizo.
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Hundreds of people come to tourist parks come from different parts of the country, including Higüey, Barahona, Santiago, Santo Domingo, San Cristóbal, La Vega, And it is increasing. Apart from the three main parks, there are others parks such as The Milagrosa Chapel, Mirador el Fuerte Parks, the entrance sign to the municipality, La Empanada de Leonora, as well as Club Hacienda Campo Verde . This last one has a river, Pool, Restaurant and other attractions, And the Casabe Fair, Where for three days more than five thousand people attend. The event is repeated every year.
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Sucrense's gastronomy is influenced by the contributions of Trinidad and France through immigrants from the neighboring island and Corsicans. This is how find particular dishes such as calalú de Paria and grouper corbullón, whose name derives from the term francéscourt-bouillon . They're famous for the Cumanese gofio,made with ground cassava,sugar,cinnamon,clove and fruit juice; the chorizo carupanero; the banana and coconut pâté, which are wheat flour pasties filled with Banana and coconut jelly, among others. Eastern region such as the zazi empanada and the fish sancocho.
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In Argentina, vendors sell choripan, a barbequeued sausage served wrapped in French bread, or morcipan, using a blood sausage (morcilla) instead. Pizza is very popular, in part due to the country's heavy Italian immigration in the early 20th century. Local versions include the fugazzeta, a pizza made with mozzarella cheese and onions, and the fainá: a pizza made with garbanzo bean flour with no toppings, generally served as a side dish to regular pizza. The empanada, which in gourmet versions is baked, is usually deep-fried in this case.
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Many culinary traditions feature similar baked, grilled, or fried dough-covered snacks (see list of dumplings), including the Cornish pasty, the Bedfordshire clanger, the Scottish Bridie, the Midwestern runza and bierock, the Jamaican patty, the Spanish and Latin American empanada, the Middle Eastern fatayer, the Portuguese rissol, the Italians panzerotto and calzone, the Central and South Asian samosa, the Czech klobasnek and kolache, the Romanian placinta, the Polish pierogi, the Russian and Ukrainian pirog, pirozhki and vatrushka, the Tatar peremech, the Russian-German bierock, the German Maultasche and the Southeast Asian curry puff.
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Inside of a salteña A salteña is a type of baked empanada from Bolivia. Salteñas are savory pastries filled with beef, pork or chicken mixed in a sweet, slightly spicy sauce containing olives, raisins and potatoes. Vegetarian salteñas are sometimes available at certain restaurants. Typically salteñas can be found in any town or city throughout the country, but each area has its variations; Cochabamba and Sucre claim to have the best version of this snack, and many will go out of their way to try the variation from Potosí.
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English speakers may instead pronounce it , as if it were spelled ; the phenomenon also occurs with empanada, which may be pronounced as if spelled . The city of Cartagena, Colombia is very commonly pronounced as if it were spelled . The South American beverage, mate, is frequently spelled in English, adding an accent which, in Spanish, changes the pronunciation and meaning of the word (maté meaning 'I killed' in Spanish). The accented spelling may however serve a purpose, as it is interpreted by some English speakers to indicate that the word has two syllables and is not pronounced like the English word mate ().
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'Mpanatigghi The 'Mpanatigghi are stuffed, consisting of halfmoon-shaped panzarotti filled with a mixture of almonds, walnuts, chocolate, sugar, cinnamon, cloves and minced beef. These are typical of Modica, in the province of Ragusa, Sicily. They are also known as impanatiglie or dolce di carne (pasty of meat). They were probably introduced by the Spaniards during their rule in Sicily which took place in the sixteenth century; this is suggested from the etymology of the name which comes from the Spanish "empanadas or empanadillas" (empanada), as well as from the somewhat unusual combination of meat and chocolate, which occurs several times in the Spanish cuisine.
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Typical dishes of Monagas state are arepa (a kind of bread made of maize), cachapa (an omelette made of maize), casabe, empanada, mondongo (a kind of soup), queso de mano (a kind of cheese), jalea de guayaba (guayaba jelly), carne en vara (meat grilled on a stick). Fish are a very important food for the cuisine of a native of this state. In Christmas is traditional to eat hallacas, pan de jamón (ham bread), torta negra (black cake), ensalada de gallina (hen salad), dulce de lechoza ( papaya sweet). In the holy week cuajado de morrocoy is a typical dish for the belief that is profane to eat meat in these days.
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Other popular dishes include afritada, asado, tapa, empanada, mani (roasted peanuts), paksiw (fish or pork, cooked in vinegar and water with some spices like garlic and pepper), pandesal (bread of salt), laing, sisig, torta (omelette), kare-kare (ox-tail stew), kilawen, pinakbet (vegetable stew), pinapaitan, and sinigang (tamarind soup with a variety of pork, fish, or prawns). Some delicacies eaten by some Filipinos may seem unappetizing to the Western palate include balut (boiled egg with a fertilized duckling inside), longganisa (sweet sausage), and dinuguan (soup made from pork blood). La Paz Batchoy is a noodle soup made with pork organs, crushed pork cracklings, chicken stock and beef loin. A Filipino Lechon.
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Taco stand Street vendors in Leon, Guanajuato Mexican street food, called antojitos (literally "little cravings"), is prepared by street vendors and at small traditional markets in Mexico. Street foods include tacos, tamales, gorditas, quesadillas, empalmes, tostadas, chalupa, elote, tlayudas, cemita, pambazo, empanada, nachos, chilaquiles, fajita and tortas, as well as fresh fruit, vegetables, beverages and soups such as menudo, pozole and pancita. Most are available in the morning and the evening, as mid-afternoon is the time for the main formal meal of the day. Mexico has one of the most extensive street food cultures in Latin America, and Forbes named Mexico City as one of the foremost cities on the world in which to eat on the street.
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Since Panama's cultural heritage is influenced by many ethnicities the traditional cuisine of the country includes ingredients from many cultures, from all over the world: a mix of African, Spanish, and Native American techniques, dishes, and ingredients, reflecting its diverse population. Since Panama is a land bridge between two continents, it has a large variety of tropical fruits, vegetables and herbs that are used in native cooking. The famous fish market known as the "Mercado de Mariscos" offers fresh seafood and Ceviche, a seafood dish. Small shops along the street which are called kiosco and Empanada, which is a typical latinamerican pastry, including a variety of different ingredients, either with meat or vegetarian, mostly fried.
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Delicacies VillageIn the Delicacies Village, vendors sell small food offerings suitable for pasalubong include Vigan's empanada and longganisa, Tacloban's suman sa latik, chocolate suman, ube suman, langka suman and Cebu's famous danggit. Fresh fruits from the Davao Region like durian, mangosteen and mangoes among others to organic and fresh vegetables from Baguio and Benguet are also available. Seafood sold in the Delicacies Village include special dried fish and pili from the Bicol Region, famous balut from Pateros, tuna from GenSan, crispy shrimps, cornick, and bagnet from Ilocos, taba ng talangka, biurong dalag, bottled smoked fish and oysters from Aklan and the well-loved boneless bangus from Dagupan City. Many varieties of rice to cook are sold here, from Nueva Ecija's Jasponica and Balatinao from Benguet.
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Formed in 2000 from the merger of two Austin acts, The Blimp and The Blue Noise Band, the band emerged with a biweekly gig at the Empanada Parlour in Austin in 2001. The band is best known for their exuberant live shows, innovative contemporary recordings and associations with Prince and his 3121 Club in Las Vegas. The band backed Prince on numerous occasions, including his performance on the ALMA Awards in 2007, and often performed at his after-party jam sessions. The band has performed with a diverse array of artists including Maceo Parker, Sheila E, GZA of Wu-Tang Clan, Spoon, Daniel Johnston, and many others. The ensemble has sold more than 20,000 albums independently and has had music featured in many popular television series.
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Gujiya () or a karanji () is a sweet deep-fried dumpling, native to the Indian subcontinent, made with suji (semolina) or maida (all purpose flour) stuffed with a mixture of sweetened khoa (milk solids; also called mawa) and dried fruits, and fried in ghee. The earliest mention of gujiya dates back to the 13th century, when a jaggery-honey mixture was covered with wheat flour and was sun-dried. The preparation method of a typical gujiya/pedakiya is rather similar to that of a samosa, but the gujiya/pedakiya looks like an empanada. Shaped like a half moon, the gujiya or pedakiya is filled with a sweet mixture of grated and roasted dried fruits, khoa, grated coconut, and a hint of suji to lend it a grainy texture.
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Valença is a walled town located on the left bank of Minho River, approximately 25 km from the Atlantic Ocean. The municipality is limited to the north with Minho River establishing the border with Spain, to south-southeast with the municipality of Paredes de Coura, to southwest with Vila Nova de Cerveira and to the east with Monção. Linked to the wall rises the new quarter, where buildings such as social facilities, schools, the stadium and sports centre, the health care centre, the municipal market and the municipal swimming pools are located. Concerning cuisine, Valença offers genuine delicacies such as Lampreia à Minhota (lamprey), Cabrito à Sanfins (kid), Bacalhau à São Teotónio (dried codfish) and Empanada (meat or fish pie).
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The concept of eating in the street is very rooted in the Spanish culture, even though in the last few decades the law has forbidden the sale of food in the streets due to hygiene concerns. The most common way to eat is still inside a bar with friends (tapeo), however, in winter, roast chestnuts can be bought in the street, especially in the north, and during fiestas, churros are also sold. Additionally, the typical bocadillo is the most common snack all around Spain for school children and workers. Bocadillos can be filled with various foodstuffs typical of the province (anchovies, sweet peppers, tortilla de patatas, tuna, ham, meat, cheese, Empanada Gallega, etc.) and are very convenient as "food on the go".
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Unripe or nearly ripe papayas (with orange flesh but still hard and green) are julienned and are commonly pickled into atchara, which is ubiquitous as a side dish to salty dishes. Nearly ripe papayas can also be eaten fresh as ensaladang papaya (papaya salad) or cubed, and eaten dipped in vinegar or salt. Green papaya is also a common ingredient or filling in various savory dishes such as okoy, tinola, ginataan, lumpia, and empanada, especially in the cuisines of northern Luzon. In Indonesian cuisine, the unripe green fruits and young leaves are boiled for use as part of lalab salad, while the flower buds are sautéed and stir-fried with chillies and green tomatoes as Minahasan papaya flower vegetable dish.
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Popular snacks are pastel (a fried pastry); coxinha (a variation of chicken croquete); pão de queijo (cheese bread and cassava flour / tapioca); pamonha (corn and milk paste); esfirra (a variation of Lebanese pastry); kibbeh (from Arabic cuisine); empanada (pastry) and empada, little salt pies filled with shrimps or heart of palm. Brazil has a variety of desserts such as brigadeiros (chocolate fudge balls), bolo de rolo (roll cake with goiabada), cocada (a coconut sweet), beijinhos (coconut truffles and clove) and romeu e julieta (cheese with goiabada). Peanuts are used to make paçoca, rapadura and pé-de-moleque. Local common fruits like açaí, cupuaçu, mango, papaya, cocoa, cashew, guava, orange, lime, passionfruit, pineapple, and hog plum are turned in juices and used to make chocolates, ice pops and ice cream.
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In many cases, "social relations have become racialized";Margulis,1998:79 y ss for example the term "negro" is used to describe people who are considered uneducated, lazy or poor. There is an active debate about the depth of racist conduct in Argentina. While some groupsPelé desestimó racismo: En Argentina me decían «negro sucio» y no pasó nada, Radio Cooperativa, 27 de abril de 2006 maintain that it is only a question of inoffensive or marginal behavior that is rejected by the vast majority of the population, other groupsArgentina: empanada, asado de vaca y mucho racismo, por Marina Ari, Argentina Indymedia, 30 de abril de 2003 contend that racism is a widespread phenomenon that manifests itself in many different ways. Some groups also assert that racism in Argentina is no different from that which is present in any other country in the world, while other groups"La escuela es el peor nido de los prejuicios y el racismo en Argentina", Interview with Víctor Ramos, president of SOS Internacional claim that Argentina's brand of racism manifests itself in a number of unique ways that are related to the country's history, culture, and the different ethnic groups that interact in the country.
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