Thursday, March 8, 2012



La hallaca venezolana: Una tradición de la navidad


Hallacas [ay-YAH-kahs] are served as both an appetizer and main dish. Hallacas, more than any other food, symbolize Christmas for Venezuelans. Delicious meaty morsels are surrounded by a tender dough, then steamed to perfection in colorful banana leaves.

Read more: http://www.food.com/recipe/venezuelan-christmas-hallacas-also-served-in-colombia-148780#ixzz1oYEvv19P




Friday, March 2, 2012

Español 2, celebraciones: La gran calçotada


Calçots are young green onions that are earthed up (that is, covered with earth) to blanch them as they grow. They are a Catalan delicacy; Catalonia is in northeastern Spain.

Wikipedia: Calçot

The season for calçotades (gatherings or events where one eats calçots) is from around November or December until March or so. Calçots are cooked over open fire until blackened, then wrapped in newspaper to keep warm. To eat, one peels off the charred outside and dips the calçot in salvitxada or romesco sauce.





Español 2, celebraciones: Carnevale








Español 2, celebraciones: la tomatina