Definitions tagged arroz in the street dictionary.
A dish of white rice topped with a fried egg. It is a slang term for a very cheap, basic meal typically eaten when money is tight or the pantry is empty (the egg is the hat sitting on the rice).
Grab an egg and make yourself an arroz con sombrero, it is better than nothing.
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A thick, hearty soup or stew made with meat and vegetables mixed with rice. (In Panama, it is a traditional dish often served in a deep bowl or clay pot.)
That guacho we ate at your grandma's place was delicious. / My little sister doesn't like guacho because of the vegetables.
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The layer of rice that sticks to the bottom of the pot while cooking, becoming toasted and crunchy. (In Panama, this crispy rice is highly prized and often considered the best part of the meal).
'My grandma loves eating the concolón, save it for her' : 'She always burns the rice, we almost always end up eating nothing but concolón for dinner'
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1. A fried rice dish created from the fusion of Chinese and Peruvian cuisines, made with soy sauce, vegetables, and chicken or pork. 2. A slang way to say goodbye (a play on the word chau).
1. I am starving, we could easily grab a chaufa on the corner. 2. See you later, chaufa!
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The crunchy, toasted layer of rice that sticks to the bottom of the pot during cooking. (This crispy portion is a highly popular delicacy in Dominican culture).
Created in the paila (a traditional heavy cooking pot).
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A meal made by mixing together different types of rice, meats, and beans left over from previous days to create a single reheated dish. (The word literally refers to tar or sludge, describing the messy, dark appearance of the mixture.)
Juaniquito, take out all the leftovers from the December 24th dinner because we are making a chapapote to eat today!
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A country's national or traditional food.
Pupusas are the pomoncio of El Salvador.
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A sweet snack made of puffed rice pressed into small, colorful squares. Historically sold by street vendors (paleteros), it is also called arrocito. Today, the term is more commonly used to mean popcorn.
Go to the candy vendor and bring me a cocaleca and a peppermint.
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The traditional dishes and cooking styles of the Dominican Republic. It is characterized by staples like rice, beans, and stewed meats, as well as hearty soups and stews. The cuisine shares deep roots with Puerto Rico and Cuba, defined by its blend of West African, Spanish, and indigenous Taino influences.
Rice, beans, and meat (a combination known as la bandera), asopao, sancocho, and concon (the crispy, toasted rice from the bottom of the pot).
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The layer of crispy, toasted rice that sticks to the bottom of the pot during cooking. It forms a hard but delicious crust that is usually served with meat sauce, beans, and avocado. (In the Dominican Republic, this scorched rice is considered a delicacy).
It is Tuberculo Gourmet's favorite food (a popular Dominican comedy character known for his obsession with eating).
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A leafy plant that produces legumes as fruit.
I am going to plant a frijol in the field.
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The crunchy, toasted layer of rice that sticks to the bottom of the cooking pot. (This is a highly prized part of a Dominican meal, often humorously referred to as with with because the Spanish word con translates to with)
Hey, pass me a little bit of Concón with beans.
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The layer of crispy, toasted rice that sticks to the bottom of the cooking pot. It has to be scraped off with a large spoon to be served properly. (In Dominican cuisine, this crunchy part is a highly prized delicacy often eaten with bean sauce).
Mom! Give me a little bit of concón so I can soak it in these beans!
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