Glossary C
Cazón en Adobo refers to s Spanish dish made of marinated fried fish. Bone-free fishes, such as the dogfish (Cazón), a kind of shark is often used to make this dish, however, any solid-fleshed fish, such as monkfish, is also a good substitute. It is one of the popular Tapas found in Andalucia
To make this dish, the fish cut into about four (4) centimeters thick, marinated in a mixture of oil, vinegar, water, garlic, paprika, oregano, pepper and salt. Marinate the fish for at least six (6) hours or overnight. Then drain the fish well, dredge it in flour and fry the pieces a few at a time in hot oil until golden and crisp. Serve hot.
Cazuela de Vacuno refers to Chilean beef soup with a potato, rice, a piece of corn and a piece of squash.
Cazuela is a rich, soupy casserole/soup cooked with fish, beef, poultry with vegetables, rice, corn, etc. Cazuela already comes in different varieties, with beef is Cazuela de Vacuno, with chicken or poultry is Cazuela de Pollo or Cazuela de Ave.
Cecina, a savory and flavorful cured meat, holds a special place in the culinary traditions of various regions around the world. This article explores the definition, culinary applications, potential risks, and provides a mouthwatering recipe featuring Cecina. Additionally, we'll delve into the historical and legal aspects of this delicacy and list some similar foods.
Cedron refers to lemon verbena in Peru. In Tarma, glass of cow's milk are heated with Cedron which made the milk taste like a lemony-mint dessert with no extra sugar added.
Other similar milk concoctions are infused with yerba buena with equally pleasing results.
Tarma, a town nestled at around 10,000 feet on the way from Lima to the central jungle.