The World's Food
×
About
Contact
Dishes
Regions
Africa
Algeria
Angola
Benin
Botswana
Burkina Faso
Burundi
Cameroon
Canary Islands (Spain)
Cape Verde
Central African Republic
Ceuta (Spain)
Chad
Comoros
Democratic Republic of the Congo
Djibouti
Egypt
Equatorial Guinea
Eritrea
Eswatini
Ethiopia
Gabon
Ghana
Guinea
Guinea-Bissau
Ivory Coast
Kenya
Lesotho
Liberia
Libya
Madagascar
Madeira (Portugal)
Malawi
Mali
Mauritania
Mauritius
Mayotte (France)
Morocco
Mozambique
Namibia
Niger
Nigeria
Republic of the Congo
Reunion (France)
Rwanda
Saint Helena, Ascension and Tristan da Cunha (United Kingdom)
São Tomé and Príncipe
Senegal
Seychelles
Sierra Leone
Somalia
South Africa
South Sudan
Sudan
Tanzania
The Gambia
Togo
Tunisia
Uganda
Western Sahara
Zambia
Zimbabwe
Asia
Afghanistan
Bahrain
Bangladesh
Bhutan
Brunei
Cambodia
China
Hong Kong (China)
India
Indonesia
Iran
Iraq
Israel
Japan
Jordan
Kazakhstan
Kuwait
Kyrgyzstan
Laos
Lebanon
Malaysia
Maldives
Mongolia
Myanmar
Nepal
North Korea
Oman
Pakistan
Palestine
Philippines
Qatar
Saudi Arabia
Singapore
South Korea
Sri Lanka
Syria
Taiwan
Tajikistan
Thailand
Tibet (China)
Timor-Leste
Turkmenistan
United Arab Emirates
Uzbekistan
Vietnam
Yemen
Europe
Albania
Andorra
Armenia
Austria
Azerbaijan
Azores (Portugal)
Belarus
Belgium
Bosnia and Herzegovina
Bulgaria
Croatia
Cyprus
Czech Republic
Denmark
Estonia
Finland
France
Georgia
Germany
Greece
Hungary
Iceland
Ireland
Italy
Kosovo
Latvia
Liechtenstein
Lithuania
Luxembourg
Malta
Moldova
Monaco
Montenegro
Netherlands
North Macedonia
Norway
Poland
Portugal
Romania
Russia
San Marino
Serbia
Slovakia
Slovenia
Spain
Sweden
Switzerland
Turkey
Ukraine
United Kingdom
Vatican City
North America
Anguilla (United Kingdom)
Antigua and Barbuda
Aruba (Netherlands)
Bahamas
Barbados
Belize
Bermuda (United Kingdom)
Bonaire (Netherlands)
British Virgin Islands (United Kingdom)
Canada
Cayman Islands (United Kingdom)
Costa Rica
Cuba
Curaçao (Netherlands)
Dominica
Dominican Republic
El Salvador
Greenland (Denmark)
Grenada
Guadeloupe (France)
Guatemala
Haiti
Honduras
Jamaica
Martinique (France)
Mexico
Montserrat (United Kingdom)
Nicaragua
Panama
Puerto Rico (United States)
Saba (Netherlands)
Saint Barthelemy (France)
Saint Kitts and Nevis
Saint Lucia
Saint Martin (France)
Saint Pierre and Miquelon (France)
Saint Vincent and the Grenadines
Sint Eustatius (Netherlands)
Sint Maarten (Netherlands)
Trinidad and Tobago
Turks and Caicos Islands (United Kingdom)
U.S. Virgin Islands (United States)
United States
Oceania
American Samoa (United States)
Australia
Federated States of Micronesia
Fiji
French Polynesia (France)
Guam (United States)
Hawaii (United States)
Kiribati
Marshall Islands
Nauru
New Caledonia (France)
New Zealand
Niue
Northern Mariana Islands (United States)
Palau
Papua New Guinea
Pitcairn Islands (United Kingdom)
Samoa
Solomon Islands
Tonga
Tuvalu
Vanuatu
Wallis and Futuna (France)
South America
Argentina
Bolivia
Brazil
Chile
Colombia
Ecuador
Falkland Islands (United Kingdom)
French Guiana
Guyana
Paraguay
Peru
Suriname
Uruguay
Venezuela
Sign in
Home
Regions
South America
Bolivia
Aji de fideo
ají de fideo
Spicy stew with pasta, minced meat, vegetables, potatoes, herbs
Licence
Source
Recipes
Aji de Fideo | Recipe | Kitchen Stories
Discover more than 11,000 cooking recipes and baking recipes: inspiration for cooking with simple recipes, videos and articles with tips from professional chefs...
Ají de fideo | Los Tiempos
Ingredientes: 1/4 taza de aceite 1 taza de cebolla blanca picada menuda 1/2 taza de tomate picado menudo 1/4 cucharilla pimienta molida 1/2 cucharilla de orégano desmenuzado 1/4 taza de perejil picado fino 2 cucharadas de ají colorado molido 1/4 kilo...
Taringa! - Inteligencia Colectiva
...
Ají de fideo - Deliciosi.com
El ají de fideo es un plato conocido en bolivia y alrededores, una receta muy contundente que podemos servir como primer plato o plato único...
AJI DE FIDEO (INDIOCHU)
AJI DE FIDEO (INDIOCHU) - BOLIVIA - NOTA 1°) Sengundo las informaciones del libro "cocina tradicional boliviana"de mi ami.....
Como preparar un aji de fideo | Recetas de comida
Preparación Poner en una cacerola agua con sal, llevar al fuego, cuando empiece a hervir agregar las carnes, dejar cocer hasta que est én.....
Mondongo, ají de fideo y cordero
Las ollas son gigantescas y contienen, sin duda, algunos de los platos más sabrosos de la cocina chuquisqueña...
Mito Urbano - Periodismo Cultural: A PROPÓSITO DEL AJÍ DE FIDEO / Por: Guillermo Iraola Mendizábal / Escuela Hotelera
El origen del plato que llamamos AJÍ DE FIDEO se sitúa en los años posteriores a la guerra del Chaco. Es probable que la familia Figli.....
Associated Dishes
Pastel de carne
Main
Chancho a la Cruz
Main
Bistec
Main
Hyderabadi biryani
Main
