Top 10 similar words or synonyms for butifarra

relleno    0.788972

cozido    0.781777

guisado    0.779326

butifarras    0.776157

sancocho    0.774473

salmorejo    0.773035

patatas    0.772239

pasteles    0.768897

membrillo    0.765325

botillo    0.763319

Top 30 analogous words or synonyms for butifarra

Article Example
Butifarra Soledeñas The South American cuisine version of botifarra is shorter and almost round. It is a speciality in Colombia in the town of Soledad and also in Barranquilla. Butifarra is a very popular dish eaten with bollo of yuca and lime juice. They are a celebrated tradition of the area. They can be eaten with the casing removed.
Butifarra Soledeñas Butifarra Soledeña (sausage of Soledad, Atlántico) is a type of botifarra that has developed into a regional specialty in Colombian cuisine. They are made from ground beef and pork with spices (especially salt and pepper). The meat is cut into pieces and boiled. The mixture is encased in intestine and tied off with string into sections. The lengths are boiled. Butifarras Soledeñas are hawked in the street by vendors calling out "buti, buti, buti" while drumming on the metal containers from which they are sold. Butifarras Soledeñas are often offered with fresh squeezed lime juice.
Butifarra Soledeñas The name comes from the words "embutido" (Spanish for cured sausages and meaning pressed) and "farra" (meaning spree or party).
Botifarra "Butifarra" is also very popular in Paraguay and in El Salvador. In Perú the word "butifarra" is used for a different preparation.
Botifarra In South America a shorter, almost round version of the sausage is known as "butifarra". It is a speciality in Colombia in the town of Soledad and also in Barranquilla. Butifarra is a dish eaten with "bollo" of yuca and lime juice.
Villa Elisa, Paraguay Villa Elisa, just like all the Paraguayan cities keeps in its gastronomic taste the typical country food such as : Mbejú, Chipa Asador, pastel mandi`o, ryguasu ka`e, lampreado, butifarra, Chicharó trenzado, Chipa so'o, among other delicious and strange specialties.
Francesc Capdevila As a student he joined the Faculty of Fine Arts, with the goal of becoming a painter, but eventually felt more attracted by the narrative capacities of the comic strip, where his career ended up. In these years he published in magazines such as "Matarratos" ("Rat Poison"), "Star", "Butifarra" and "Integral".
Carnival The King presides over a period of misrule in which conventional social rules may be broken and reckless behavior is encouraged. Festivities are held in the open air, beginning with a "cercavila", a ritual procession throughout the town to call everyone to attend. "Rues" of masked revelers dance alongside. On Thursday, "Dijous Gras" (Fat Thursday) is celebrated, also called 'omelette day' (el "dia de la truita"), on which "coques" ("de llardons, butifarra d'ou, butifarra"), and omelettes are eaten. The festivities end on Ash Wednesday with elaborate funeral rituals marking the death of King Carnival, who is typically burned on a pyre in what is called the "burial of the sardine" ("enterrament de la sardina"), or, in Vilanova, as "l'enterro".
Tamale In Colombia, they are wrapped in plantain leaves. The several varieties include the most widely known "tolimense", as well as "boyacense" and "santandereano". Like other South American varieties, the most common are very large compared to Mexican tamales — about the size of a softball — and the dough is softer and wetter, with a bright yellow color. A "tamal tolimense" is served for breakfast with hot chocolate, and may contain large pieces of cooked carrot or other vegetables, whole corn kernels, rice, chicken on the bone and/or chunks of pork. Related foods are the "envuelto" and "bollo limpio" which are made of corn, cooked in a corn husk, and resemble a Mexican tamale more closely but have simpler fillings or no filling at all for they are often served to accompany various foods, and the "bollo de yuca" made of yuca flour, also cooked in a corn husk, eaten with butifarra and sour milk (known in the country as "suero costeño").
Tabasco The cuisine is based on the foods of the ancient Mayas and Chontals, using plants and animals native to the region such as achiote, chili peppers, chipilin and banana leaves, with corn and beans serving as the base. (amashito) Traditionally, people in Tabasco eat seven times a day, these meals are called "puntal" (after getting out of bed), breakfast, "refigerio," "apertivo," "comida," "merienda" and "cena." This regime is based on rural work customs which required starting the day before the sun rose. Typical dishes include those with iguana meat, Lepisosteus fish, beef puchero, smoked oysters, totopostes, pork with beans and tortillas made with banana and fresh corn. Chocolate is still found in preparations which have not changed since pre Hispanic times mostly as hot and cold beverages. The most common cold chocolate beverage is pozol, served fresh or fermented. Each of the regions has certain specialties. Teapa is known for its cheese and longaniza sausage. Jalpa de Méndez produces head cheese, longaniza sausage and another cured meat called butifarra. Macuspana's dishes are often based on ingredients from the area's rivers such as bass, turtle and Lepisosteus. Paraíso is known for its oysters, often cooked in their shell over an open flame. Jalapa is known for its sweets such as sweetened fruits in corn husks, often accompanied by a cacao and corn beverage called chorote.