Top 10 similar words or synonyms for rellenos

relleno    0.844730

sancocho    0.832164

pozole    0.818971

tortas    0.808452

arroz    0.802588

picadillo    0.793984

ceviche    0.791609

bocadillo    0.791210

ensalada    0.788823

queso    0.785571

Top 30 analogous words or synonyms for rellenos

Article Example
Plátanos rellenos Plátanos rellenos is a typical dish of the Veracruz coast. It consists of plantain stuffed with meat and seasonings and fried.
Chamaedorea tepejilote Pacaya has a somewhat bitter taste, although less so in cultivated varieties. It is eaten in salads (especially fiambre, a salad traditionally eaten in Guatemala on the Day of the Dead) or covered in egg batter and fried. The latter dish is called "rellenos de pacaya," and is often served with tomato sauce, like chiles rellenos.
Chile relleno In the United States, chiles rellenos are usually filled with asadero, asiago, or Monterey Jack cheese, but can also be found with cheddar or other cheeses. The chile is then dipped in an egg batter and either pan-fried or deep-fried. Variations include pecan-encrusted and crab-filled. Chiles rellenos are a popular cuisine in the state of New Mexico, where the Hatch chile is revered for its slender (rather than round) shape and medium-to-hot flavor. In the US, rellenos are typically served with red or green chile sauce or mole.
El Modelo El Modelo continues to serve tortillas and their critically acclaimed tamales. As well as New Mexican cuisine including, chile rellenos, enchiladas, stuffed sopapillas, huevos rancheros, burritos, and tacos.
New Mexico chile Green chiles are served roasted and peeled, whole or diced, and in various sauces. The most common uses for these diced chiles, or sauces, is in enchiladas, burritos, burgers, french fries, or rice. They are also served whole raw or as fried or baked "chile rellenos". New Mexican-style "chile rellenos" follow the much more traditional Mexican technique of being covered with egg batter and fried, although variations and casseroles do exist.
Chili pepper Dried chilies are often ground into powders, although many Mexican dishes including variations on chiles rellenos use the entire chili. Dried whole chilies may be reconstituted before grinding to a paste. The chipotle is the smoked, dried, ripe jalapeño.
Salvadoran cuisine "Panes rellenos" (stuffed bread) is a warm chicken or turkey submarine sandwich, similar to a hoagie. The chicken or turkey is marinated and then roasted with Pipil spices and hand-pulled. This sandwich is traditionally served with tomatoes and watercress.
Salvadoran cuisine Two other typical Salvadoran dishes are "yuca frita" and "panes rellenos". "Yuca frita" is deep fried cassava root served with "curtido" (a pickled cabbage, onion and carrot topping) and chicharron with pepesca (fried baby sardines). The Yuca is sometimes served boiled instead of fried. "Panes Rellenos" ("Stuffed Bread") are warm submarine sandwiches. The turkey or chicken is marinated and then roasted with Pipil spices and hand-pulled. This sandwich is traditionally served with turkey or chicken, tomato, and watercress along with cucumber, cabbage, mayonnaise.
Breadfruit In Puerto Rico, it is traditionally eaten boiled with bacalao (salted codfish). It is also used to make "rellenos de pana" (mashed breadfruit filled with seasoned meat), mofongo, "tostones de pana" (double fried breadfruit), and even "lasaña de pana" (cooked mashed breadfruit layered with meat and topped with cheese). A popular dessert is also made with sweet ripe breadfruit: "flan de pana" (breadfruit custard).
Mexican cuisine Vegetables play an important role in Mexican cuisine. Common vegetables include zucchini, cauliflower, corn, potatoes, spinach, swiss chard, mushrooms, jitomate (red tomato), green tomato, etc. Other traditional vegetable dishes include chile rellenos, huitlacoche (corn fungus), huauzontle, and nopalitos (cactus leaves) to name a few.