hola @usernamerelevant las fotos estan geniales y los comentarios de ellas muy divertidos, se ven deliciosos esos tacos probare hacerlos en casa, soy cocinera, de Venezuela esa salsa que preparas con aguacate o palta en mi pais le decimos guasacaca y me encanta con empanadas fritas. vivo en Argentina y me encanta la comida de todo el mundo, mientras más pruebo más me voy enamorando de la gastronomía. gracias por compartir. agradecería tus comentarios y consejos ya que soy nueva por aquí. saludos
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I’m glad you enjoyed the post. That pretty interesting that it’s called guasacaca where you are from. I know a lot of dishes are called different things depending on where you are regionally. Even here in New Mexico a lot of our dishes deviate from traditional food from Mexico. Just out of curiosity, what do you normally put in your empanadas? I’ve heard some places favor meat, while others use fruit or both.
I too love food and cuisine from all over the world as well! Anytime I travel, the first thing I want to do is try the food there! I’m still new to Steemit here as well, and may put together a guide once I become more versed. I’m not sure how well the existing guides translate, but I found a lot of useful information on the FAQ page. If you’re looking for other people who post food I recommend exploring different tags. If you click on explore in your top menu it should open up a menu with a ton of different tags. I’ve seen a lot of good food /recipes under #foodphotography as well– @photocontests is involved with the thread, and regularly rewards up votes people who participate in the listed tags. https://steemit.com/introduceyourself/@photocontests/readme
I hope the information was helpful, and let me know if you have any questions!
Bueno te cuento que nuestras empanadas son de harina de maiz precosido, es la misma masa de las arepas, las hacemos fritas tenemos muchos rellenos, quesos artesanales, jamon, carne mechada, carne molida, pollo, hay una que es mi favorita que la rellenamos con los mismo ingredientes de nuestro plato tipico el pabellon criollo, es caraotas (porotos negros), carne mechada, queso rallado fresco, y tajada (platano frito), las acompañamos con guasacaca o con una rica salsa de ajo. luego estare compartiendo recetas de estas salsas para que conozcas un poco más. un fuerte abrazo @usernamerelevant
Wow, that sounds very savory! I'll definitely try to keep an eye out for your posts!
I meant to add earlier - meatloaf in empanadas fritas? (not sure if that translated well via google).
Wow, that's sounds really interesting and good! Thank you for mentioning all the different types. You gave me an idea I might post for a recipe. I'm not sure if you're familiar with " beef pasties" also known as (AKA) beef pastries. It's very similar concept, but the meat and filling is stuffed into either pie or pastry dough and baked. Fried sounds better, but everything fried is better!
Who knows...maybe i could fry the pastry dough! You gave me something to really think about! Thank you for taking the time share your thoughts!
así es, las hacemos fritas de carne mechada o molida en un buen guiso es un manjar, pruebalo es delicioso, prueba una masa menos mesada que la hojaldre ya que puede quedar muy empapada de aceite. luego me cuentas.