- 1. Comparando el almuerzo By : Mayelin Martinez Cobas
2. En Colombia 3. En la montaa
- Bandeja Paisa: aguacate, chicharrn, huevo frito, arroz,
habichuelas rojaspltano maduro frito, salchicha, morcilla, carne
molida.
4. en la costa
- Arroz, pltano verde frito, habichuelas rojas, pescado frito y
ensalada.
5. En Ecuador
- A typical Ecuadorian lunch begins with a soup, continues with a
main dish and rice, and concludes with a small dessert. The main
dish and rice are often topped with a spicy sauce called aji
(pronounced ah he). This sauce includes diced tomato and onion, and
is very good! And fresh squeezed tropical fruit juice is available
at each meal. Yum.
6.
- Tomate, arroz, carne, sopa y postre
7.
- Prawns, shellfish, octopus, squid and sea fish dishes did not
disappoint either. Ceviche , the local answer toSashimi , is a tart
refreshing seafood dish served with banana crackers and delicious
at any time of day.
8. Here's a typical lunch plate served up fresh on the Roast
pork, hominy salad, fried plantains. 9. En Argentina 10. El asado
argentino 11. Empanadas de carne 12. locro
- Ingredientes: maiz blanco partido.
- panceta salada con mucha carne y poca grasa.
- Comino recien molido a gusto.
13. Tarea
- Compare and contrast two of the three countries that we studied
in class.