Top 10 similar words or synonyms for escabeche

pasteles    0.840342

arroz    0.809802

yuca    0.808037

adobo    0.801436

pozole    0.791924

tortas    0.791555

sancocho    0.790034

pibil    0.788972

relleno    0.788839

atole    0.783525

Top 30 analogous words or synonyms for escabeche

Article Example
Escabeche Escabeche is the name for a number of dishes in Mediterranean and Latin American cuisines which can refer to a dish of fish ("escabeche" of chicken, rabbit or pork is common in Spain) marinated and cooked in an acidic mixture (vinegar) and usually colored with pimenton (Spanish paprika) or saffron. In central or South America the recipes differ from country to country, sometimes including the prior frying of the ingredient to later marinate.
Escabeche It is a common conservation technique, requiring a pH of 4 or lower to effectively stop the putrefaction of the product.
Escabeche The dish is common in Spain and has evolved with local modifications in the Spanish-speaking world. It is well represented in Portugal, and France. Influences of the dish appear as far as Asia and the Pacific Islands, where it is the closest to the original Spanish version: just adapting the type of fish used to the ones locally available, but respecting the original technique. In international versions, "escabeche" is usually poached or fried, then served cold after marinating in a refrigerator overnight or longer. The acid in the marinade is usually vinegar, but can also include citrus juice. "Escabeche" is a popular presentation of canned or potted preserved fish, such as mackerel, tuna, bonito or sardines. In the New World, versions of the basic marinade are often used with foods other than fish and meats, for example cassava or green bananas with chicken gizzards (Puerto Rico), jalapeño peppers (Mexico), etc. The origin of the word "escabeche" is Persian, and was brought to Spain by the Arabs during the Moorish conquests. The word derives from "al-sikbaj", the name of a popular meat dish cooked in a sweet and sour sauce, usually vinegar and honey or date molasses.
Escabeche The dish is also known as "escoveitch" or "escoveech" fish in Jamaica, and is marinated in a sauce of vinegar, onions, carrots and scotch bonnet peppers overnight, since it is a traditional breakfast dish. It is also known as "escabecio, scapece" or "savoro" in Italy, "savoro" in Greece (especially Ionian islands) and "scabetche" in North Africa.
Escabeche The dish is not to be confused with an unrelated soup made from chicken, onion, and spices and served in Belize, sometimes referred to as Belizean "escabeche". However, like the other "escabeches", Belizean "escabeche" is based upon an acidic marinade—in this instance, onions marinated in vinegar.
Escabeche oriental Escabeche oriental, is a dish of the cuisine of Yucatan, Mexico. It is called "oriental" (eastern), because it is dish of the east of Yucatán, specifically the city of Valladolid. It is prepared with turkey or chicken, which was marinated in a mixture of coriander leaves, salt, pepper, cumin, cloves, cinnamon, vinegar and garlic. The chicken is boiled in water with onion strips and sour orange juice. Then, the cooked meat is fried in butter or oil with garlic, oregano and salt. The poultry is served crispy and bathed with fried onion and "xcat-ik" or blonde chilis strips.
Peruvian cuisine "Escabeche criollo" (pickled fish): "Escabeche" when the word is used alone normally refers to fish escabeche. Other varieties can use duck or chicken. The escabeche dishes rely in the cooking on the heavy use of vinegar and onions together with other spices and chili.
Uruguayan cuisine Pescado en escabeche (escabeche fish) is a cold dish often made from Argentine hake that is buttered as in pescado a la marinera.
Guineo Escabeche is green bananas and chicken gizzards pickled in a garlicky brine with onions and olives.
Sarsiado A similar dish is the Philippine version of the escabeche which also has a fried fish topped with a sauce.