ORIGIN AND THE FLAVOR
The specific origin of the Plato Montañero may vary depending on the region. In many cases, this type of dish has its roots in the traditional cuisine of rural communities, where the ingredients available in the mountain area are used to create hearty and energetic meals for the local inhabitants. The preparation of Plato Montañero often reflects the connection between food, geography and the lifestyle of the communities that have popularized it. It is an expression of culinary diversity and the adaptation of food to local conditions in mountainous environments.
Typical characteristics of a Mountain Plate:
Rice: It is common to find rice as the base of the dish, providing a source of carbohydrates.
Beans: Beans, rich in protein, are a fundamental element and are usually an integral part of the dish.
Meat: May include beef, pork, chicken, or lamb, prepared in various ways, such as stewed, roasted, or stewed.
Banana: Fried or ripe plantains are frequently incorporated as a garnish, providing a sweet touch.
Vegetables: Fresh or cooked vegetables, such as carrots, chayotes or any vegetables from the region, can be part of the dish.
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