Glossary E
Escudella refers to the most common winter dish of Andorra particularly in rural and urban zones. In Andorra, Escudella is a soup of veal, chicken, potatoes, and vegetables
Erwten soep refers to one of Curacao's basic foods which is a thick pea soup with pork, ham, and sausage.
Other basic foods found in Curacao's are mostly influenced by other countries, like (1) Nasigoreng which are made of bean sprouts sautéed with chunks of meat and chicken; (2)
Bami - which are long noodles with vegetables and meat; and (3) Saté which is made of skewered meat with peanut sauce
Elotes refer to roasted or boiled ears of sweet corn in Mexico. Roasted Elotes are often prepared on street-side grills streetside grill for fixing roasted corn such as the one at the left, spotted on a back street in Mexico City. Boiled Elotes typically are fished from tubs of hot water, or cloth-covered buckets, and likewise sold along streets, while roasted Elotes may be smeared with butter or mayonnaise, or possibly doused with lemon juice. Salt and powdered chili pepper, or maybe tabasco sauce, may also be sprinkled on. Typicall, boiled Elotes are amply buttered. In Mexcio, Both kinds of Elote may be impaled on sticks so that the customer can walk down the street nibbling the ear as if it were a drumstick.
In El Salvador, Elotes which literally means "new corn" are eaten during the month of September before the corn hardens
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