GASTRONOMY
FAIR GRADO DECIMO
EL ESTUDIANTE ELIGE EL PRODUCTO Y DEJA EN EL CORREO QUE PRODUCTO
ELIGIÓ Y CON QUIEN PARA QUE OTROS ESTUDIANTES NO LO ELIJAN Y YO SEPA QUIÉNES
SON.
PARA
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BANDEJA
PAISA
The most famous dish is the Antiochian Paisa Tray,
considered by an important current of
De mos
feimus dis iz de atiochen paisa trei, kensiderd bai aen imporant kerrent of
opinion in the country as the national dish of
Colombia, although the latter does not generate
oupinion in de
kentri aas de nachenel dis of colombia, altoug de leider das nat yener
consenso. Is characterized by the variety of foods in one
dish and keep some asturiana.
eit consens. Iz charaterisd bai de vaerieti of fuds in uan dis aend som
asturien,
resemblance to fabada in its classic version usually
consists of beans, rice, meat powder,
resemblans tu fabada in its klesik verchen iusuali kensist of bins, riz, mit pouder,
pork, sausage, black pudding , fried slices of ripe
banana, a fried egg , slices of red
tomato,
pork, sauch, blaek padin, fraied esliz of rip
baenana ei fraied eg, esliz of red
tomeito,
avocado, corn bread and hogao. Given its large size
is served on a tray, or if no tray,
avokeido, kern bred aend hogao. Guivn its larch saiz servd on ei trai, or if
nou trai
you have to serve in various dishes and normal
containers. With internal immigration in
iu jaf tu serv in vaerious dishs aend nourmel
kenteirners. Uit internl inmegricheb in
Colombia, it paisa tray also emigrated, being
influenced by local customs of the
Colombia it paisa trei ols inmegeit, bein influencd bai lukel kestum
of de
various regions . Into the twentieth century, the tray paisa came to Bogota,
vaerious reyens. Intu de tuenied Centuri de trai paisa kam tu Bogotá,
where fried egg changed its form of presentation
and preparation.
uer fraied eg chaind its foorm of presentechen aend
preperechen.
PARA
TRES ESTUDIANTES
THE MAZAMORRA:
Particularly in Antioquia, Colombia, porridge is just well cooked corn. Their preparation is to
Pertekuleri in antioquia, colombia, pourich iz yast uel kuked kern. Deir preperechen iz tu
boil the corn in water for several hours, which should be completely white for final
boil de kern in uoder for sevrel auars, uich chud bi kempletli uit for fainel
presentation. To soften the grain is necessary enough place to soak overnight prior to
presentechen. Tu souften de grein iz necesari inof pleis tu souk ouvernait prior tu
cooking. When boiled, you can add a pinch of baking soda. As maize thus prepared can be
kukin uen boild iu ken aad ei pinch of beking souda. Aas meis das priperd ken bi
somewhat tasteless, it can be important to combine it with other flavors, especially sweet as
sonuat teistels, it ken bi imporant tu kembin it uit ouder flaevors ikspeciali suit aas
brown sugar. Antiochian mazamorra often accompanied with milk, and served in large bowls.
braun chugar. Antichen mazamorra oufen ekempenied uit mil aend serv in larch bouls.
The term mazamorra called a series of popular dishes in several Latin American countries
De term mazamorra koled ei siries of popiuler dishes in sevrel latin ameriken kentris
and the province of Cordoba Spain. Its origin is unclear, but seems to derive from the Greek
aend de provins of cordoba espein. Its eriyin iz ancler, bat sims tu derif fron de grik
words, paxamádion "bizcochito" and "mass" in the same way that the term mazapán.
uords paxamadion bizcochito aend maas in de seim uei dad de term mazapan
If well is very different preparation, most have in common to be semi-liquid foods syrupy.
If uel iz veri difrent preperechen, mos jaf in kemen tu bi semi likuid fuds sirup.
PARA TRES ESTUDIANTES
MONDONGO ANTIOQUEÑO
Tripe soup is my main meal for birthday, it is what I like, so I ask you as something special if I
Traip soup iz mai mil for berdei, its uot ai laik, sou ai ask iu aas somding ikspechel ifai
want to celebrate the birthday. Antiochian Mondongo soup is a typical traditional paisa dish,
uont tu celebreit de berdei, antiochen mondongo soup iz ei tipikel tradichenel paisa dis
here the simple, easy and quick recipe is very rich. This soup must be done with love and
jiar de sampol isi aend kuik risaip iz veri rich. Dis soup mast bi don uit lov aend
carefully so that the callus especially clean and look good even if its special flavor is not as
kerfuli sou dad de kalus ikspeciali klin aend luk gud iven ifits ikspechel flaever iz nat aas
penetrating or unpleasant. Penetrin or anplesent.
PREPARATION preperechen
Cook in a pressure cooker tripe with enough water for an hour, until tender and then discard
Kuk in ei prechur kuker traip uit inof uoder for an auar, antil tender aend den diskerd
water. Pique tripe and pork leg, gather with sausages and species In hogao; let stand for two
uoder, paik traip aend pork leg, gader uit sauchs aend espais in ogao let estend for tu
hours. Boil water; add the cubes chicken broth, onion, egg, garlic and saffron, cook for
auars. Boil uoder aad de kiubs chiken brod ounion eg gaerlik aend sefron kuk for
20 minutes. Then add the tripe, pork leg and chorizo. Let it cook over medium heat
tueni miniuts den ad traip pork leg aend chorizo let it kuk ouver medium jit
for 30 minutes until vegetables soften and broth get the desired texture. Finally add the
for tirti miniuts antil vestibols soufen aend brod guet de disaird textiur, fainali aad de
chopped cilantro and serve hot. You can accompany with a ripe banana and a few drops of
chopd cilantro aen serv jot. Iu ken ekempenied uit ei raip baenana aend ei fiu draps of
lemon. Lemon.
PARA DOS ESTUDIANTES
COLOMBIAN MORCILLAS
The sausage is stuffed into hog casings homemade and Antioquiase also known as " Fill or
De sauch iz estafed into jog kesins jomeid aend
antiocase ols aas fil or
giblets ". Prepare rice as usual and let stand and ensuring that is not too cooked. When empty
guiblets, preper raiz aas iusual aend let estend aend enchurin iz nat tu kuked. Uen
emti
it is cold in a large bowl and stir until well loose. Pique fine dressings well as onion leaves,
its cool in ei larch uol aend ester antil uel
lus. Pik fain dresin uel aas ounion livs
pennyroyal, cilantro , parsley and mint. Macerate in a mortar the garlic, cumin and pepper.
Painroial cilantro parsli aend mint. Macereit in ei
morter de gaerlik kumin aend peiper
Mix all ingredients in pig blood. Take a section of casing and tying one end with a thin rope
Mix ol aingredients in pig blod, teik ei sechen of
chesin aend taing uan end uit ei tiin roup
thread and the other end it is introduced manually or using a funnel already prepared stew.
Tred aend de ouder en its introdius manueli or
iusin ei fanel olredi prepereid estiu
this food is part of many Colombian regions and each who prepares it according to their place
dis fud iz paar of meni colombian reyens aend ich
ju preperes it akourdin tu deir pleis
of residence, can be taken as a main meal or as a side dish.
Of residens
ken bi teiken aas ei mein mil or aas ei said dis.
PARA
TRES ESTUDIANTES
CHORIZOS ANTIOQUEÑOS
Preparation: preperechen
Mince meat and bacon and mix well small. Toss them into a large bowl and add seasonings
Mins mit aend beikon aend mix uel esmol. Toos derm into ei larch boul aend aad sisonins
as well as onions and finely chopped cilantro. Mix the ingredients for about ten minutes.
Aas uel aas ounion aend faineli chopd cilantro. Mix de ingredients for abaot ten miniuts
Finally add onion, coriander water. Stir well until the water is incorporated into the mixture.
fainali aad ounion kerinder uoder. Ester uel antil de ouder iz inkerpereitd into de mixchur
Like the black pudding, thoroughly wash tripe, tie one end and fill with the mixture using a
Laik de blaek pading traugli uos traip tai uan eend aend fil uit de mixchur usin ei
funnel. Tie with thread each portion of filling each 20 centimeters to fill the gut, then tie the
fanel tai uit tred ich porchen of filin ich tueni centimeters tu fil de gat den tai de
last end. Here are the mouthwatering Antioqueños chorizos, with delicious and distinctive
laest eend jiar ar de mautuaderin antioqueños chorizos uit delicious aend dinstif
flavor paisa, a product to serve with corn bread or with any dish, either fresh or salt.
Flauer paisa ei prodiuk tu serv uit kern bred or uit eni dis eider fresh or solt
If desired, you can give a herbor the sausages before cooking fry them or leave them alone in
If diserd iu ken guiv ei hervour de sauchs bifo kuking frai dem or liv dem alon in
water. It fritan in oil until slightly golden. Another way to prepare is fry them in orange juice,
ouder if fraitan in ouil esligtli goulden, anouder ui tu priper iz frein dem in ourench yuis
sour hopefully. So they do not burst and are more consistent, you can cure them leaving
sauar joufuli sou dei du nat barst aend ar mor kensisten iu ken kiur dem livin
them to wind and / or sun for about three days. Do this process only the portions that will
dem tu uind aend or sun for abaut tri deis. Du dis proces ounli de porchens dad uil
consume the rest store in the refrigerator, there are preserved for up to 20 days. Serve with
kensum de reest estor in de refriyereitor der ar priserv for ap tu tueni deis. Serv uit
arepas, boiled potatoes, lemon and vegetable salad. The sausages are rich in protein,
arepas, boild poteitos lemon aend vestibol salad. De sauschpaen ar rich in protein
moisture and salt. If prepared as we noted here left with very little fat.
Moistur
PARA
DOS ESTUDIANTES
PATACONES ANTIOQUEÑOS
They are slices of " green banana " crushed and fried, once crushed prepared and allowed to
Dei ar eslais of grin baenana krashed aend fraid
uans krashed priprerd aend aloued tu
dry and can eat alone or as adjuncts decorated with guacamole, hogao, butter , chili or other
drai aend ken it alon or aas ayents dekoreit uit
guakamol hogao bader chili or oder
embellishments. They really are delicious combined with dressings that are placed on top. In
embelisment. Dei rili ar delicious kembeind uit
dresins dat ar pleisd on top. in
a high pan, put to heat abundant oil. Once the oil is hot, add the pieces of banana washed
ei jaig paan, pat tu jit ebaund ouil. Uans de ouil
iz jot, aad de pies of baenana uoched
and removed when lightly browned. Once they removed and drained, pieces of banana on a
aend rimuf uen lifti braund. Uans dei rimufd aend
dreind pies of baenana on ei
flat surface like a kitchen table crushed. To crush them, they are placed vertically and another
flaet surfeis laik ei kichen teibol krashed. Tu
krashed dei ar pleisd vertkeli aend anouder
table or kitchen mallet crushed to obtain very fine plastas. In the same pan, and with the hot
teibol or kichen maelet krashed tu obtaein veri
fain plastas, in de seim paan aend uit de jot
oil, they will throwing pieces of banana and crushed.
Ouil dei uil truing pies of baenana aend krashed.
PARA DOS ESTUDIANTES
AREPA PAISA CON CARNE DESMECHADA
The best known as arepas paisas out to be a companion to meals, Antiochian arepas can eat
De best naun aas arepas paisas aut tu bi ei kempenien tu mils, antiochen arepas ken it
alone either filled with cheese, buttered and cheese, stuffed or covered hogao, tuna, shrimp,
alon eider filed uit chees, badered aend chees, estafed or couverd ogao tun chrimp
shredded meat or guacamole. The arepas have been and are part of the idiosyncrasies of
creded mit or guakemol. De arepas jaf bin aend ar paart of de idionsincresi of
Antioquia, on each plate this food is part of the foundation of a food universe, a culture that
Antioquia on ich pleit dis fud iz paar of de fandeshen of ei fud iunivers ei kelchur dat
identifies, which also is part of the religious, economic and culinary context of a region and
identifais uich ols iz paar of de reliyens, ekonomik aend kelinari kentex of ei reyen aned
country. the shredded meat can go as stuffed arepas but also can be placed over it as if it
kentri de estreded mil ken gou aas estafed arepas bat ols ken bi plaisd ouver it aas ifit
were a hogao , stuffed arepas are part of the informal economy and resourcefulness of those
uer ei ogao estafd arepas ar paar of de informel ekonomi aend risorsfulnes of daas
who work is what makes this product is profitable.
Ju uork iz uat meiks dis prodiuk iz profiteibol
PARA UN ESTUDIANTE
BREVAS CON AREQUIPE
Preparation: preperechen
It makes them a cut figs in the thickest part and cook in 4 cups of water in a pressure cooker
It meiks dem ei kut figs in de tikets paart aend cuk in kaps of ouder in ei prechur kuker
for 10 minutes. Are uncovered. Is added sugar, 3 cups water over and leave Jig for three
for ten miniuts. Ar ankoverd, iz aadd chugar, tri cups uoder ouver aend liiv jaig for tri
hours on low heat. You will get the lemon drops. Once cooked figs cut in two, without
auars on lou jit. Iu uil guet de lemon droops. Uans kuked faigs cat in tu, uitaut
separating them completely, and filled with a little caramel. figs are a product of cold earth but
separatin dem kempleteli aend faled uit ei lirol kermel. Faigs ar ei prodiek of cool eert bat
its use is widespread throughout Colombia. Its ius iz uidepred trougaut Colombia.
PARA UN ESTUDIANTE
PAN DE BONO ANTIOQUEÑO
Pandebono is a traditional Colombian cheese bread. I made these delicious pandebono last
Pandebono iz ei tradichenel colombian chees bred. Ai meid dees delicious pandebono laest
week and were perfect and super delicious. For a minute, do not be surprised to Colombia,
uik aend uer perfek aend souper delicious. For miniut du nat bi surprais tu Colombia
while eating these fantastic pandebono, accompanied by a cup of Colombian coffee course
uail itin dees faentestik pandebono ekempanied bai ei kap of colombian cofi kers
or chocolate, same with coke or any soda, in all country is a fast food cheap and practice.
Or chokoleit, seim uit kuk or souda, in ol kentri iz ei fud chip aend practis.
PARA TRES ESTUDIANTES
PARVA ANTIOQUEÑA
In Antioquia and the Coffee Region it is called "parva" to a wide variety of pieces of bakery
In antioquia aend de cofi reyen its koled Parva tu uaid verieti of pais of bekeri
and pastry, usually small in size, which are used as quick snacks, and are both sweet and
aend paestri iusuali esmol in sais, uich ar iused aas kuik snaks aend ar bot suit aend
savory. As include the pandequeso, the puff pastries, cake, the pandeyuca and
sauvri . aas inklud de pandequeso de paf paestris keik de pandeyuca aend
bread, salt nature, croissants and other sweets like merengue and tambourine, which anyway
bred solt nachur, kroisents aend ouder suits laik merengue aend taebourin, uich eneuei
have been prepared with culinary techniques usually baked. This name for this kind of food
jaf bin priperd uit kulineri techniks iusuali beikd. Dis neim for dis kaind of fud
originates from the Hebrew "parve" which denotes foods that are neither meat nor dairy which
edriyenets fron de hibred parve uich denouts fuds dad ar neider mit nou deiri uich
is used equally in Argentina and Latin American popular regions. It really is named biscuits
iz iusd ekuali in argentina aend latin ameriken piopuler reyens. It rili iz neimd biscuits
and lots of fresh afternoon flours made quickly with flour, flakes and sweet as pie. With the
aend lots of fresh afernun flours meid kuikli uit flour fleiks aend suit aas pai uit de
distribution of products from other regions is called today to other products as mentioned
distribuchen of prodiuks fron ouder reyns iz coled tudei tu ouder prodiuks aas menchend
above which are not originating in the Colombian region of Antioquia. In other regions this
abuv uich ar nat edriyenetin in de kelombian reyen of antioquia. In ouder reyens dis
term is not known. with parva drinks like chocolate, sugar water or can be served with juice
term iz nat naun. Uit parava drinks laik chokeleit chugar ouder or ken bi sevd uit yuis
and soda are used, it is a very coveted by workers food and all kinds of employees who have
aend souda ar uisd, its ei veri couvd bai uorkers fud aend ol kins of enplois ju haf
the opportunity to take breaks in their work and have access to small shop or cafeteria.
De oportuniti tu teik breiks in deir uork aend jaf acces tu smol choop or kefetri.
PARA TRES ESTUDIANTES
CARNE ASADA
Roast , barbecue, grill or barbecue cooking is a technique by which food exposed to heat
Roost barbikiu gril or barbikiu kuking iz ei technich bai uich fud ikspousd tu jit
from fire or coals to cook slowly. The heat is gradually transmitted to food, which is usually
fron iusuali faia or cols tu kuk eslouli. De jit iz greduali transmitd tu fud, uich iz iusuali
suspended over the fire or near the coals. The fire is achieved from plant wood or coal, but
saspend ouver de faia or niar de cols. De faia iz achief fron plaant uud or cool bat
there are gas grills. The woods most used are hardwoods such as oak, mesquite, quebracho
de ar gaes gril. De uuuds moos iusd ar jaruuds sach aas ook meskit quebraucho
or crown, which burn at high temperatures and for a long time. While the most commonly
or kroun uich barn at jaig temperechers aend for ei lon taim uail de mos kemenli
used meat is beef, also handle pork, lamb, goat, fish, chicken, prawns and various
iusd mit iz bif ols jandl poork laem goot fis chiken prouns aend verious
sausages. It is common roast beef, but also frequent barbeques with different varieties of
sauchs its kemen rosbif, bat ols frekent barbiques uit difrent vaeriets of
animals like the kid in Santanders or goat in friche , where it is boiled and then fried in oil.
Enimels laik de kaind in santanders or got in frich uer its bould aend den varieris in ouil
moreover in the regions of plain it is common in it, meat chigüiro and Nariño is very similar to
morouver in de reyens of plein its kemen init, mit chiguiro aend nariño iz veri similer tu
chactao cuy of Peruvian cuisine, roasted cuy 6 is also accompanied by guacamole, chorizo,
chactao kui of perubien kousin rosted cuy siks ols ekempenied bay guakemol, chorizo
blood sausage, cob, chunchullo, potatoes, cassava, banana or arepa.
Blod sauch, coob chunchullo, poteits, casava, baenana or arepa.
PARA TRES ESTUDIANTES
LOMO DE CERDO ACARAMELADO
To start making the pork and orange reduction, the first step is to enroll all ingredients.
Tu estar mekin de pork aend ourench reduchen de ferst estep iz tu enrol ol aingredients
We started with reduced orange, in a pot add the juice, vinegar and brown sugar, mix well
Ui estartd uit redius ourench in ei poot aad de yuis, vingar aend braun chugar mix uel
until sugar is dissolved, cook over medium heat for 10 minutes. After this time, add the sprig
antil chugar iz disolv kuk ouver mediun jit for ten miniuts, afer dis taim aad de esprin
of thyme, lower the heat and cook until a sauce consistency a little thick, when the reduction
of duain louer de jit aend kuk antil ei saus kensitens ei lirol dik uen de reduchen
is ready, remove the thyme sprigs. Continue with pork tenderloin, it's time to preheat the oven
isz redi remuv de duain esprin, kentinue uit pork tendechen its taim tu prijet de ouen
to 180 degrees C. Add salt and pepper on all sides and seal loin in a hot pan with a little oil
tu uan jandred eigti greids ci aad solt aend peper onol saids aend sil loin paan uit ei lirol ouil
when golden brown, remove from heat. Bring the pork to a refractory and a brush spread on
uen distribuchen goulden braun, rimuv, brin de pork tu ei refrakteri aend ei brush espred on
all sides with orange reduction. Bake for 45 minutes. Remove from oven minimal back 3
ol saids uit ourench reduchen beik for fortyfaif miniuts, rimuv fron ouven minimel baek tri
times while baking and spread with the reduction, this will help the caramelizaron perfect.
Taims uail baekin aend espred uit de reduchen dis uil jelp de kermelichen perfc
Once caramelized pork loin is ready, let stand a few minutes while the internal juices to settle
Uans kermeliched por loin iz redi let estend ei fiu miniuts uail de internel yuis tu sedel
cut into thick slices and cover with a little reduction. This dish can be served with white rice
Kat into dik eslais aend couver uit ei lirol reduchen, dis dish ken bi servd uit uait raiz
and a fresh salad. Aend ei fres salad
PARA TRES ESTUDIANTES
FRIJOLES CON PEZUÑA
The country is well known fame that has the tray paisa, one of the most typical, "most
De kentri iz uel naun feim dad jas de trai paisa uan of de mos taipikel mos
complete" and most desired of our varied cuisine, both local and foreign dishes. Although in
kemplit aend mos desird of auar veried kousin bot loukel aend forein dishs altout in
truth, it is not the healthiest! But once a year, it does not hurt! It comes from the region of
trut its nat de jealdies bat ouans ei iar it das nat jart it coms fron de reyen of
Antioquia in Colombia and are specialists in preparing this product. The base of the tray paisa
Antioquia in colombia aend ar ikspecialis in priperin dis prodiuk de beis of de trai paisa
are beans, accompanied by white rice, fried slices of ripe plantain, ground meat powder, pork
ar bins ekempenied bai uait raiz fraied eslis of rip plaentein graun mit pouder pork
fried egg, Antiochian corn bread, fried chorizo, lemon wedges and hogao. The beans are
fraid eg atiochen kern bred fraied chorizo lemon uedgs aend ogao, de bins ar
cooked with different parts of the pig, as the hoof, the rib meat pulp, Backbone, bacon or
kuked uit difrent paars of de pig, aas de jof de riib mit pulp baekbon or
claw, enhancing substance, giving it a unique flavor. And believe it or not, after all this
clou enjachin substans guivin it ei iunik flevor aend bilif it or nat afer ol dis
comilona a porridge with milk and brown sugar and ground to finish, a good petticoat mixture
komilone ei porrich uit mil aend braun chugar aend graun tu finis ei gud petikel mixchur
of equal parts of beer and a soda called "Colombiana"are taken. Our beans are not spicy as
of ekuel paars of bir aend ei souda koled colombiana ar teikn auar bins ar nat espais aas
elsewhere, they have been left with few ingredients but amazing flavor, thanks to touch that
elsuer, dei jaf bin left uit fiu aingredients bat amaisin flauor sanks tu toch dad
gives the hoof and pork. Guivs de jof aend pork.
PARA UN ESTUDIANTE
BUÑUELOS PAISAS
Well grinds cheese, add flour, egg yolk, sugar and stir well. Gradually added water or milk to
Uel griinds chees aad flour eg yalk chugar aend ester uel. Graedueli aadd uoder or milk tu
a smooth dough. In a pan, put oil in quantity that allows donuts down to the bottom and back
ei esmut doug in el papen pat oouil in kauntiti dat alous dounats daun tu de boutom aen baek
up. Heat over medium heat. The temperature is very important. Take a ball of dough to check
ap. Jit ouver mediun jit. De temperachur is veri imporant teik ei bol of dug tu chek
temperature, long time if the ball stays in the background, oil is still cold. If rise quickly to the
temperachur loung taim if de bol esteis in de bakgarund, ouil iz estil could if raiz kuikli tu de
surface, it is a sign that this very hot. Surfeis its ei saing dat dis veri jot.
PARA UN ESTUDIANTE
PAPA RELLENA PAISA
Always stuffed potato reminds the years of childhood and youth, because it was the favorite
Oluis stafed poteito reminds de iears of chailjud aend yut, bicoz it uos de fauvrit
fast food at recess, today somebody likes to eat the potatoes stuffed with enough pepper.
Faest fud at reces, tudei sonbodi laiks tu it poteitos stafed uit inoef peiper
there are all, here 's a version with chicken, but it can be replaced with meat des- shredded or
de ar ol, jiars verchen uit chiken, bat it ken bi repleisd uit mit dis chreded oor
ground beef, you can also include egg and peas you can experience a thousand ways,
graund bif iu ken ols eg aend pis ken iksperiens ei sausand ueis
important thing is that the mashed potatoes will remain consistent.
Imporant ding iz dat de mashd poteitos uil rimein kensist.
PARA UN ESTUDIANTE
JUGO DE TOMATE DE ÁRBOL
The Tamarillo stands out for its nutritional qualities, especially its cholesterol-
De tamarilo estends aut for its nutrichenel kualits, ikspeciali its chouleterel
lowering properties, its high content of fiber, vitamins A and C, and low calorie
luoverin propuperies its jaig kenten of faiber vitamins ei aend ci, aen lou kelori
level. It is rich in minerals, especially calcium, iron and phosphorus; It contains
level. Its rich in minerels, ikpeciali kelsium, airon aend psporus; it kentains
significant levels of protein and carotene. Strengthens the immune system and
signifikent levels of protein aend karoten, estrench de insum sistem aend
vision, in addition to functioning as an antioxidant.
vishen, in adichen tu fanctionin aas aan eitioxident.
PARA DOS ESTUDIANTES
NATILLA ANTIOQUEÑA
It is prepared with five liters of milk, two kilos of Cuba white corn, brown sugar to taste, a
Its prepereid uit faif liters of mil tu kiles of cuba uit kern nraun chugar tu teist ei
cinnamon stick and cloves. The day before the corn is cooked, leaving hard. The next day it is
cimnon estik aend clouvs. De dai bifo de kern iz cuked living jard. De next dei its
ground in tight machine, grinding grains gradually; this mass is dissolved in part of the milk,
graund in taig mechin gridin greins gredueli dis maes iz disolv in paar of de mil
passing it through a sieve not very dense. The remaining bran is given another ground by
pasin in troug ei siev nat veri dens. De rimeinin bren iz guiven anouder graund bai
dissolving it again in more milk and mixed with the above to pass through a thick sieve. This
disolvin it eguein in mor mil aend mixd uit di abuv tu paas troug ei dik sief, dis
is put in the pan where it will make the custard, stirring constantly. The heat should be
iz pat in de paan uer it uil meik de kastard estirin kaentanli. De jit chud bi
moderate. When it starts to thicken, you put the pieces starting panela, cinnamon and cloves.
Modereit. Uen it estars tu diken iu pat de pais estertin panela cimnon aen clovs
Continue stirring until the draw a little on a plate to cool and peel easily.
Kentinue estirin antil de drau ei lirol on ei plait tu kul aend pil isili.
GASTRONOMY
FAIR GRADO DECIMO
EL ESTUDIANTE ELIGE EL PRODUCTO Y DEJA EN EL CORREO QUE PRODUCTO
ELIGIÓ Y CON QUIEN PARA QUE OTROS ESTUDIANTES NO LO ELIJAN Y YO SEPA QUIÉNES
SON.
PARA
TRES ESTUDIANTES
BANDEJA
PAISA
The most famous dish is the Antiochian Paisa Tray,
considered by an important current of
De mos
feimus dis iz de atiochen paisa trei, kensiderd bai aen imporant kerrent of
opinion in the country as the national dish of
Colombia, although the latter does not generate
oupinion in de
kentri aas de nachenel dis of colombia, altoug de leider das nat yener
consenso. Is characterized by the variety of foods in one
dish and keep some asturiana.
eit consens. Iz charaterisd bai de vaerieti of fuds in uan dis aend som
asturien,
resemblance to fabada in its classic version usually
consists of beans, rice, meat powder,
resemblans tu fabada in its klesik verchen iusuali kensist of bins, riz, mit pouder,
pork, sausage, black pudding , fried slices of ripe
banana, a fried egg , slices of red
tomato,
pork, sauch, blaek padin, fraied esliz of rip
baenana ei fraied eg, esliz of red
tomeito,
avocado, corn bread and hogao. Given its large size
is served on a tray, or if no tray,
avokeido, kern bred aend hogao. Guivn its larch saiz servd on ei trai, or if
nou trai
you have to serve in various dishes and normal
containers. With internal immigration in
iu jaf tu serv in vaerious dishs aend nourmel
kenteirners. Uit internl inmegricheb in
Colombia, it paisa tray also emigrated, being
influenced by local customs of the
Colombia it paisa trei ols inmegeit, bein influencd bai lukel kestum
of de
various regions . Into the twentieth century, the tray paisa came to Bogota,
vaerious reyens. Intu de tuenied Centuri de trai paisa kam tu Bogotá,
where fried egg changed its form of presentation
and preparation.
uer fraied eg chaind its foorm of presentechen aend
preperechen.
PARA
TRES ESTUDIANTES
THE MAZAMORRA:
Particularly in Antioquia, Colombia, porridge is just well cooked corn. Their preparation is to
Pertekuleri in antioquia, colombia, pourich iz yast uel kuked kern. Deir preperechen iz tu
boil the corn in water for several hours, which should be completely white for final
boil de kern in uoder for sevrel auars, uich chud bi kempletli uit for fainel
presentation. To soften the grain is necessary enough place to soak overnight prior to
presentechen. Tu souften de grein iz necesari inof pleis tu souk ouvernait prior tu
cooking. When boiled, you can add a pinch of baking soda. As maize thus prepared can be
kukin uen boild iu ken aad ei pinch of beking souda. Aas meis das priperd ken bi
somewhat tasteless, it can be important to combine it with other flavors, especially sweet as
sonuat teistels, it ken bi imporant tu kembin it uit ouder flaevors ikspeciali suit aas
brown sugar. Antiochian mazamorra often accompanied with milk, and served in large bowls.
braun chugar. Antichen mazamorra oufen ekempenied uit mil aend serv in larch bouls.
The term mazamorra called a series of popular dishes in several Latin American countries
De term mazamorra koled ei siries of popiuler dishes in sevrel latin ameriken kentris
and the province of Cordoba Spain. Its origin is unclear, but seems to derive from the Greek
aend de provins of cordoba espein. Its eriyin iz ancler, bat sims tu derif fron de grik
words, paxamádion "bizcochito" and "mass" in the same way that the term mazapán.
uords paxamadion bizcochito aend maas in de seim uei dad de term mazapan
If well is very different preparation, most have in common to be semi-liquid foods syrupy.
If uel iz veri difrent preperechen, mos jaf in kemen tu bi semi likuid fuds sirup.
PARA TRES ESTUDIANTES
MONDONGO ANTIOQUEÑO
Tripe soup is my main meal for birthday, it is what I like, so I ask you as something special if I
Traip soup iz mai mil for berdei, its uot ai laik, sou ai ask iu aas somding ikspechel ifai
want to celebrate the birthday. Antiochian Mondongo soup is a typical traditional paisa dish,
uont tu celebreit de berdei, antiochen mondongo soup iz ei tipikel tradichenel paisa dis
here the simple, easy and quick recipe is very rich. This soup must be done with love and
jiar de sampol isi aend kuik risaip iz veri rich. Dis soup mast bi don uit lov aend
carefully so that the callus especially clean and look good even if its special flavor is not as
kerfuli sou dad de kalus ikspeciali klin aend luk gud iven ifits ikspechel flaever iz nat aas
penetrating or unpleasant. Penetrin or anplesent.
PREPARATION preperechen
Cook in a pressure cooker tripe with enough water for an hour, until tender and then discard
Kuk in ei prechur kuker traip uit inof uoder for an auar, antil tender aend den diskerd
water. Pique tripe and pork leg, gather with sausages and species In hogao; let stand for two
uoder, paik traip aend pork leg, gader uit sauchs aend espais in ogao let estend for tu
hours. Boil water; add the cubes chicken broth, onion, egg, garlic and saffron, cook for
auars. Boil uoder aad de kiubs chiken brod ounion eg gaerlik aend sefron kuk for
20 minutes. Then add the tripe, pork leg and chorizo. Let it cook over medium heat
tueni miniuts den ad traip pork leg aend chorizo let it kuk ouver medium jit
for 30 minutes until vegetables soften and broth get the desired texture. Finally add the
for tirti miniuts antil vestibols soufen aend brod guet de disaird textiur, fainali aad de
chopped cilantro and serve hot. You can accompany with a ripe banana and a few drops of
chopd cilantro aen serv jot. Iu ken ekempenied uit ei raip baenana aend ei fiu draps of
lemon. Lemon.
PARA DOS ESTUDIANTES
COLOMBIAN MORCILLAS
The sausage is stuffed into hog casings homemade and Antioquiase also known as " Fill or
De sauch iz estafed into jog kesins jomeid aend
antiocase ols aas fil or
giblets ". Prepare rice as usual and let stand and ensuring that is not too cooked. When empty
guiblets, preper raiz aas iusual aend let estend aend enchurin iz nat tu kuked. Uen
emti
it is cold in a large bowl and stir until well loose. Pique fine dressings well as onion leaves,
its cool in ei larch uol aend ester antil uel
lus. Pik fain dresin uel aas ounion livs
pennyroyal, cilantro , parsley and mint. Macerate in a mortar the garlic, cumin and pepper.
Painroial cilantro parsli aend mint. Macereit in ei
morter de gaerlik kumin aend peiper
Mix all ingredients in pig blood. Take a section of casing and tying one end with a thin rope
Mix ol aingredients in pig blod, teik ei sechen of
chesin aend taing uan end uit ei tiin roup
thread and the other end it is introduced manually or using a funnel already prepared stew.
Tred aend de ouder en its introdius manueli or
iusin ei fanel olredi prepereid estiu
this food is part of many Colombian regions and each who prepares it according to their place
dis fud iz paar of meni colombian reyens aend ich
ju preperes it akourdin tu deir pleis
of residence, can be taken as a main meal or as a side dish.
Of residens
ken bi teiken aas ei mein mil or aas ei said dis.
PARA
TRES ESTUDIANTES
CHORIZOS ANTIOQUEÑOS
Preparation: preperechen
Mince meat and bacon and mix well small. Toss them into a large bowl and add seasonings
Mins mit aend beikon aend mix uel esmol. Toos derm into ei larch boul aend aad sisonins
as well as onions and finely chopped cilantro. Mix the ingredients for about ten minutes.
Aas uel aas ounion aend faineli chopd cilantro. Mix de ingredients for abaot ten miniuts
Finally add onion, coriander water. Stir well until the water is incorporated into the mixture.
fainali aad ounion kerinder uoder. Ester uel antil de ouder iz inkerpereitd into de mixchur
Like the black pudding, thoroughly wash tripe, tie one end and fill with the mixture using a
Laik de blaek pading traugli uos traip tai uan eend aend fil uit de mixchur usin ei
funnel. Tie with thread each portion of filling each 20 centimeters to fill the gut, then tie the
fanel tai uit tred ich porchen of filin ich tueni centimeters tu fil de gat den tai de
last end. Here are the mouthwatering Antioqueños chorizos, with delicious and distinctive
laest eend jiar ar de mautuaderin antioqueños chorizos uit delicious aend dinstif
flavor paisa, a product to serve with corn bread or with any dish, either fresh or salt.
Flauer paisa ei prodiuk tu serv uit kern bred or uit eni dis eider fresh or solt
If desired, you can give a herbor the sausages before cooking fry them or leave them alone in
If diserd iu ken guiv ei hervour de sauchs bifo kuking frai dem or liv dem alon in
water. It fritan in oil until slightly golden. Another way to prepare is fry them in orange juice,
ouder if fraitan in ouil esligtli goulden, anouder ui tu priper iz frein dem in ourench yuis
sour hopefully. So they do not burst and are more consistent, you can cure them leaving
sauar joufuli sou dei du nat barst aend ar mor kensisten iu ken kiur dem livin
them to wind and / or sun for about three days. Do this process only the portions that will
dem tu uind aend or sun for abaut tri deis. Du dis proces ounli de porchens dad uil
consume the rest store in the refrigerator, there are preserved for up to 20 days. Serve with
kensum de reest estor in de refriyereitor der ar priserv for ap tu tueni deis. Serv uit
arepas, boiled potatoes, lemon and vegetable salad. The sausages are rich in protein,
arepas, boild poteitos lemon aend vestibol salad. De sauschpaen ar rich in protein
moisture and salt. If prepared as we noted here left with very little fat.
Moistur
PARA
DOS ESTUDIANTES
PATACONES ANTIOQUEÑOS
They are slices of " green banana " crushed and fried, once crushed prepared and allowed to
Dei ar eslais of grin baenana krashed aend fraid
uans krashed priprerd aend aloued tu
dry and can eat alone or as adjuncts decorated with guacamole, hogao, butter , chili or other
drai aend ken it alon or aas ayents dekoreit uit
guakamol hogao bader chili or oder
embellishments. They really are delicious combined with dressings that are placed on top. In
embelisment. Dei rili ar delicious kembeind uit
dresins dat ar pleisd on top. in
a high pan, put to heat abundant oil. Once the oil is hot, add the pieces of banana washed
ei jaig paan, pat tu jit ebaund ouil. Uans de ouil
iz jot, aad de pies of baenana uoched
and removed when lightly browned. Once they removed and drained, pieces of banana on a
aend rimuf uen lifti braund. Uans dei rimufd aend
dreind pies of baenana on ei
flat surface like a kitchen table crushed. To crush them, they are placed vertically and another
flaet surfeis laik ei kichen teibol krashed. Tu
krashed dei ar pleisd vertkeli aend anouder
table or kitchen mallet crushed to obtain very fine plastas. In the same pan, and with the hot
teibol or kichen maelet krashed tu obtaein veri
fain plastas, in de seim paan aend uit de jot
oil, they will throwing pieces of banana and crushed.
Ouil dei uil truing pies of baenana aend krashed.
PARA DOS ESTUDIANTES
AREPA PAISA CON CARNE DESMECHADA
The best known as arepas paisas out to be a companion to meals, Antiochian arepas can eat
De best naun aas arepas paisas aut tu bi ei kempenien tu mils, antiochen arepas ken it
alone either filled with cheese, buttered and cheese, stuffed or covered hogao, tuna, shrimp,
alon eider filed uit chees, badered aend chees, estafed or couverd ogao tun chrimp
shredded meat or guacamole. The arepas have been and are part of the idiosyncrasies of
creded mit or guakemol. De arepas jaf bin aend ar paart of de idionsincresi of
Antioquia, on each plate this food is part of the foundation of a food universe, a culture that
Antioquia on ich pleit dis fud iz paar of de fandeshen of ei fud iunivers ei kelchur dat
identifies, which also is part of the religious, economic and culinary context of a region and
identifais uich ols iz paar of de reliyens, ekonomik aend kelinari kentex of ei reyen aned
country. the shredded meat can go as stuffed arepas but also can be placed over it as if it
kentri de estreded mil ken gou aas estafed arepas bat ols ken bi plaisd ouver it aas ifit
were a hogao , stuffed arepas are part of the informal economy and resourcefulness of those
uer ei ogao estafd arepas ar paar of de informel ekonomi aend risorsfulnes of daas
who work is what makes this product is profitable.
Ju uork iz uat meiks dis prodiuk iz profiteibol
PARA UN ESTUDIANTE
BREVAS CON AREQUIPE
Preparation: preperechen
It makes them a cut figs in the thickest part and cook in 4 cups of water in a pressure cooker
It meiks dem ei kut figs in de tikets paart aend cuk in kaps of ouder in ei prechur kuker
for 10 minutes. Are uncovered. Is added sugar, 3 cups water over and leave Jig for three
for ten miniuts. Ar ankoverd, iz aadd chugar, tri cups uoder ouver aend liiv jaig for tri
hours on low heat. You will get the lemon drops. Once cooked figs cut in two, without
auars on lou jit. Iu uil guet de lemon droops. Uans kuked faigs cat in tu, uitaut
separating them completely, and filled with a little caramel. figs are a product of cold earth but
separatin dem kempleteli aend faled uit ei lirol kermel. Faigs ar ei prodiek of cool eert bat
its use is widespread throughout Colombia. Its ius iz uidepred trougaut Colombia.
PARA UN ESTUDIANTE
PAN DE BONO ANTIOQUEÑO
Pandebono is a traditional Colombian cheese bread. I made these delicious pandebono last
Pandebono iz ei tradichenel colombian chees bred. Ai meid dees delicious pandebono laest
week and were perfect and super delicious. For a minute, do not be surprised to Colombia,
uik aend uer perfek aend souper delicious. For miniut du nat bi surprais tu Colombia
while eating these fantastic pandebono, accompanied by a cup of Colombian coffee course
uail itin dees faentestik pandebono ekempanied bai ei kap of colombian cofi kers
or chocolate, same with coke or any soda, in all country is a fast food cheap and practice.
Or chokoleit, seim uit kuk or souda, in ol kentri iz ei fud chip aend practis.
PARA TRES ESTUDIANTES
PARVA ANTIOQUEÑA
In Antioquia and the Coffee Region it is called "parva" to a wide variety of pieces of bakery
In antioquia aend de cofi reyen its koled Parva tu uaid verieti of pais of bekeri
and pastry, usually small in size, which are used as quick snacks, and are both sweet and
aend paestri iusuali esmol in sais, uich ar iused aas kuik snaks aend ar bot suit aend
savory. As include the pandequeso, the puff pastries, cake, the pandeyuca and
sauvri . aas inklud de pandequeso de paf paestris keik de pandeyuca aend
bread, salt nature, croissants and other sweets like merengue and tambourine, which anyway
bred solt nachur, kroisents aend ouder suits laik merengue aend taebourin, uich eneuei
have been prepared with culinary techniques usually baked. This name for this kind of food
jaf bin priperd uit kulineri techniks iusuali beikd. Dis neim for dis kaind of fud
originates from the Hebrew "parve" which denotes foods that are neither meat nor dairy which
edriyenets fron de hibred parve uich denouts fuds dad ar neider mit nou deiri uich
is used equally in Argentina and Latin American popular regions. It really is named biscuits
iz iusd ekuali in argentina aend latin ameriken piopuler reyens. It rili iz neimd biscuits
and lots of fresh afternoon flours made quickly with flour, flakes and sweet as pie. With the
aend lots of fresh afernun flours meid kuikli uit flour fleiks aend suit aas pai uit de
distribution of products from other regions is called today to other products as mentioned
distribuchen of prodiuks fron ouder reyns iz coled tudei tu ouder prodiuks aas menchend
above which are not originating in the Colombian region of Antioquia. In other regions this
abuv uich ar nat edriyenetin in de kelombian reyen of antioquia. In ouder reyens dis
term is not known. with parva drinks like chocolate, sugar water or can be served with juice
term iz nat naun. Uit parava drinks laik chokeleit chugar ouder or ken bi sevd uit yuis
and soda are used, it is a very coveted by workers food and all kinds of employees who have
aend souda ar uisd, its ei veri couvd bai uorkers fud aend ol kins of enplois ju haf
the opportunity to take breaks in their work and have access to small shop or cafeteria.
De oportuniti tu teik breiks in deir uork aend jaf acces tu smol choop or kefetri.
PARA TRES ESTUDIANTES
CARNE ASADA
Roast , barbecue, grill or barbecue cooking is a technique by which food exposed to heat
Roost barbikiu gril or barbikiu kuking iz ei technich bai uich fud ikspousd tu jit
from fire or coals to cook slowly. The heat is gradually transmitted to food, which is usually
fron iusuali faia or cols tu kuk eslouli. De jit iz greduali transmitd tu fud, uich iz iusuali
suspended over the fire or near the coals. The fire is achieved from plant wood or coal, but
saspend ouver de faia or niar de cols. De faia iz achief fron plaant uud or cool bat
there are gas grills. The woods most used are hardwoods such as oak, mesquite, quebracho
de ar gaes gril. De uuuds moos iusd ar jaruuds sach aas ook meskit quebraucho
or crown, which burn at high temperatures and for a long time. While the most commonly
or kroun uich barn at jaig temperechers aend for ei lon taim uail de mos kemenli
used meat is beef, also handle pork, lamb, goat, fish, chicken, prawns and various
iusd mit iz bif ols jandl poork laem goot fis chiken prouns aend verious
sausages. It is common roast beef, but also frequent barbeques with different varieties of
sauchs its kemen rosbif, bat ols frekent barbiques uit difrent vaeriets of
animals like the kid in Santanders or goat in friche , where it is boiled and then fried in oil.
Enimels laik de kaind in santanders or got in frich uer its bould aend den varieris in ouil
moreover in the regions of plain it is common in it, meat chigüiro and Nariño is very similar to
morouver in de reyens of plein its kemen init, mit chiguiro aend nariño iz veri similer tu
chactao cuy of Peruvian cuisine, roasted cuy 6 is also accompanied by guacamole, chorizo,
chactao kui of perubien kousin rosted cuy siks ols ekempenied bay guakemol, chorizo
blood sausage, cob, chunchullo, potatoes, cassava, banana or arepa.
Blod sauch, coob chunchullo, poteits, casava, baenana or arepa.
PARA TRES ESTUDIANTES
LOMO DE CERDO ACARAMELADO
To start making the pork and orange reduction, the first step is to enroll all ingredients.
Tu estar mekin de pork aend ourench reduchen de ferst estep iz tu enrol ol aingredients
We started with reduced orange, in a pot add the juice, vinegar and brown sugar, mix well
Ui estartd uit redius ourench in ei poot aad de yuis, vingar aend braun chugar mix uel
until sugar is dissolved, cook over medium heat for 10 minutes. After this time, add the sprig
antil chugar iz disolv kuk ouver mediun jit for ten miniuts, afer dis taim aad de esprin
of thyme, lower the heat and cook until a sauce consistency a little thick, when the reduction
of duain louer de jit aend kuk antil ei saus kensitens ei lirol dik uen de reduchen
is ready, remove the thyme sprigs. Continue with pork tenderloin, it's time to preheat the oven
isz redi remuv de duain esprin, kentinue uit pork tendechen its taim tu prijet de ouen
to 180 degrees C. Add salt and pepper on all sides and seal loin in a hot pan with a little oil
tu uan jandred eigti greids ci aad solt aend peper onol saids aend sil loin paan uit ei lirol ouil
when golden brown, remove from heat. Bring the pork to a refractory and a brush spread on
uen distribuchen goulden braun, rimuv, brin de pork tu ei refrakteri aend ei brush espred on
all sides with orange reduction. Bake for 45 minutes. Remove from oven minimal back 3
ol saids uit ourench reduchen beik for fortyfaif miniuts, rimuv fron ouven minimel baek tri
times while baking and spread with the reduction, this will help the caramelizaron perfect.
Taims uail baekin aend espred uit de reduchen dis uil jelp de kermelichen perfc
Once caramelized pork loin is ready, let stand a few minutes while the internal juices to settle
Uans kermeliched por loin iz redi let estend ei fiu miniuts uail de internel yuis tu sedel
cut into thick slices and cover with a little reduction. This dish can be served with white rice
Kat into dik eslais aend couver uit ei lirol reduchen, dis dish ken bi servd uit uait raiz
and a fresh salad. Aend ei fres salad
PARA TRES ESTUDIANTES
FRIJOLES CON PEZUÑA
The country is well known fame that has the tray paisa, one of the most typical, "most
De kentri iz uel naun feim dad jas de trai paisa uan of de mos taipikel mos
complete" and most desired of our varied cuisine, both local and foreign dishes. Although in
kemplit aend mos desird of auar veried kousin bot loukel aend forein dishs altout in
truth, it is not the healthiest! But once a year, it does not hurt! It comes from the region of
trut its nat de jealdies bat ouans ei iar it das nat jart it coms fron de reyen of
Antioquia in Colombia and are specialists in preparing this product. The base of the tray paisa
Antioquia in colombia aend ar ikspecialis in priperin dis prodiuk de beis of de trai paisa
are beans, accompanied by white rice, fried slices of ripe plantain, ground meat powder, pork
ar bins ekempenied bai uait raiz fraied eslis of rip plaentein graun mit pouder pork
fried egg, Antiochian corn bread, fried chorizo, lemon wedges and hogao. The beans are
fraid eg atiochen kern bred fraied chorizo lemon uedgs aend ogao, de bins ar
cooked with different parts of the pig, as the hoof, the rib meat pulp, Backbone, bacon or
kuked uit difrent paars of de pig, aas de jof de riib mit pulp baekbon or
claw, enhancing substance, giving it a unique flavor. And believe it or not, after all this
clou enjachin substans guivin it ei iunik flevor aend bilif it or nat afer ol dis
comilona a porridge with milk and brown sugar and ground to finish, a good petticoat mixture
komilone ei porrich uit mil aend braun chugar aend graun tu finis ei gud petikel mixchur
of equal parts of beer and a soda called "Colombiana"are taken. Our beans are not spicy as
of ekuel paars of bir aend ei souda koled colombiana ar teikn auar bins ar nat espais aas
elsewhere, they have been left with few ingredients but amazing flavor, thanks to touch that
elsuer, dei jaf bin left uit fiu aingredients bat amaisin flauor sanks tu toch dad
gives the hoof and pork. Guivs de jof aend pork.
PARA UN ESTUDIANTE
BUÑUELOS PAISAS
Well grinds cheese, add flour, egg yolk, sugar and stir well. Gradually added water or milk to
Uel griinds chees aad flour eg yalk chugar aend ester uel. Graedueli aadd uoder or milk tu
a smooth dough. In a pan, put oil in quantity that allows donuts down to the bottom and back
ei esmut doug in el papen pat oouil in kauntiti dat alous dounats daun tu de boutom aen baek
up. Heat over medium heat. The temperature is very important. Take a ball of dough to check
ap. Jit ouver mediun jit. De temperachur is veri imporant teik ei bol of dug tu chek
temperature, long time if the ball stays in the background, oil is still cold. If rise quickly to the
temperachur loung taim if de bol esteis in de bakgarund, ouil iz estil could if raiz kuikli tu de
surface, it is a sign that this very hot. Surfeis its ei saing dat dis veri jot.
PARA UN ESTUDIANTE
PAPA RELLENA PAISA
Always stuffed potato reminds the years of childhood and youth, because it was the favorite
Oluis stafed poteito reminds de iears of chailjud aend yut, bicoz it uos de fauvrit
fast food at recess, today somebody likes to eat the potatoes stuffed with enough pepper.
Faest fud at reces, tudei sonbodi laiks tu it poteitos stafed uit inoef peiper
there are all, here 's a version with chicken, but it can be replaced with meat des- shredded or
de ar ol, jiars verchen uit chiken, bat it ken bi repleisd uit mit dis chreded oor
ground beef, you can also include egg and peas you can experience a thousand ways,
graund bif iu ken ols eg aend pis ken iksperiens ei sausand ueis
important thing is that the mashed potatoes will remain consistent.
Imporant ding iz dat de mashd poteitos uil rimein kensist.
PARA UN ESTUDIANTE
JUGO DE TOMATE DE ÁRBOL
The Tamarillo stands out for its nutritional qualities, especially its cholesterol-
De tamarilo estends aut for its nutrichenel kualits, ikspeciali its chouleterel
lowering properties, its high content of fiber, vitamins A and C, and low calorie
luoverin propuperies its jaig kenten of faiber vitamins ei aend ci, aen lou kelori
level. It is rich in minerals, especially calcium, iron and phosphorus; It contains
level. Its rich in minerels, ikpeciali kelsium, airon aend psporus; it kentains
significant levels of protein and carotene. Strengthens the immune system and
signifikent levels of protein aend karoten, estrench de insum sistem aend
vision, in addition to functioning as an antioxidant.
vishen, in adichen tu fanctionin aas aan eitioxident.
PARA DOS ESTUDIANTES
NATILLA ANTIOQUEÑA
It is prepared with five liters of milk, two kilos of Cuba white corn, brown sugar to taste, a
Its prepereid uit faif liters of mil tu kiles of cuba uit kern nraun chugar tu teist ei
cinnamon stick and cloves. The day before the corn is cooked, leaving hard. The next day it is
cimnon estik aend clouvs. De dai bifo de kern iz cuked living jard. De next dei its
ground in tight machine, grinding grains gradually; this mass is dissolved in part of the milk,
graund in taig mechin gridin greins gredueli dis maes iz disolv in paar of de mil
passing it through a sieve not very dense. The remaining bran is given another ground by
pasin in troug ei siev nat veri dens. De rimeinin bren iz guiven anouder graund bai
dissolving it again in more milk and mixed with the above to pass through a thick sieve. This
disolvin it eguein in mor mil aend mixd uit di abuv tu paas troug ei dik sief, dis
is put in the pan where it will make the custard, stirring constantly. The heat should be
iz pat in de paan uer it uil meik de kastard estirin kaentanli. De jit chud bi
moderate. When it starts to thicken, you put the pieces starting panela, cinnamon and cloves.
Modereit. Uen it estars tu diken iu pat de pais estertin panela cimnon aen clovs
Continue stirring until the draw a little on a plate to cool and peel easily.
Kentinue estirin antil de drau ei lirol on ei plait tu kul aend pil isili.
