55 Dishes

Side, Snack, Appetizer

Mushroom sauce

Mushroom sauce is a white or brown sauce prepared using mushrooms as its primary ingredient. it can be prepared in different styles using various ingredients, and is used to top a variety of foods.

Side, Snack, Appetizer

Salsa de piña

Pineapple salsa, serve with tortilla chips

Side, Snack, Appetizer

Salsa de tomate

A traditional tomato sauce made with tomatoes, onion, garlic, olive oil, herbs and spices

Side, Snack, Appetizer

Salsa golf

Salsa golf (spanish for "golf sauce") is a cold sauce of somewhat thick consistency, common in argentina. according to legend, it was invented by the physician luis federico leloir in the mid-1920s at a golf club at the seaside resort mar del plata. tired of eating shrimp and prawn with mayonnaise, he asked the waiter to bring various ingredients (vinegar, lemon, mustard, ketchup, and others) and experimented with different mixtures. the favourite was ketchup and mayonnaise. leloir's companions named the result salsa golf, and its fame grew. soon it also spread to neighboring uruguay.

Side, Snack, Appetizer

Salsa roja

Salsa roja (lit. 'red sauce') is a type of spicy red sauce in mexican cuisine. it is made of jitomate (red tomato), ground with onion, garlic, chile, salt and pepper to taste. this red sauce comes in subtypes: salsa cocida ("cooked sauce"), in which the ingredients are cooked (e.g. by stewing) and then ground; salsa asada ("roasted sauce"), in which the elements are roasted on a comal and then ground; salsa cruda ("raw sauce"), in which ingredients are ground raw, ready to eat; and a combination in which some elements are roasted and other cooked. a molcajete or a blender can be used for the grinding process. after the sauce is prepared, it can be cooked again in a pan with little oil. it is used to prepare traditional mexican foods, in a mild spicy level for enchiladas and huevos rancheros, or spicier for antojitos such as tacos and quesadillas.

Side, Snack, Appetizer

Vinaigrette

Vinaigrette ( vin-ig-ret, french: [vinɛɡʁɛt] (listen)) is made by mixing an oil with a mild acid such as vinegar or lemon juice (citric acid). the mixture can be enhanced with salt, herbs and/or spices. it is used most commonly as a salad dressing, but can also be used as a marinade. traditionally, a vinaigrette consists of 3 parts oil and 1 part vinegar mixed into a stable emulsion, but the term is also applied to mixtures with different proportions and to unstable emulsions which last only a short time before separating into layered oil and vinegar phases.

Side, Snack, Appetizer

Adobo

Adobo or adobar (spanish: marinade, sauce, or seasoning) is the immersion of cooked food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. the portuguese variant is known as carne de vinha d'alhos. the practice, native to iberia (spanish cuisine and portuguese cuisine), was widely adopted in latin america, as well as spanish and portuguese colonies in africa and asia. in the philippines, the name adobo was given by colonial-era spaniards on the islands to a different indigenous cooking method that also uses vinegar. although similar, this developed independently of spanish influence.

Side, Snack, Appetizer

Alguashte

Alguashte is a seasoning typical of salvadoran cuisine made from ground pepitas (pumpkin seeds), and is used on both sweet or savoury meals. simple to make; it is often prepared at home, however it can also be purchased pre-packaged as well as from street vendors often as an addition to a meal or snack. it is added to fruits such as unripe mango, as well as food dishes such as shuco and chicken.

Side, Snack, Appetizer

Alguashte

Alguashte is a seasoning typical of salvadoran cuisine made from ground pepitas (pumpkin seeds), and is used on both sweet or savoury meals. simple to make; it is often prepared at home, however it can also be purchased pre-packaged as well as from street vendors often as an addition to a meal or snack. it is added to fruits such as unripe mango, as well as food dishes such as shuco and chicken.

Side, Snack, Appetizer

Sazon

A spice mix popular in latin america, made with garlic, onion, coriander, cumin, turmeric, achiote, salt, black pepper, several variations, used in soups, stews, bean dishes