prueba gastronómica ingles

Interdisciplinary proyectEnglish

TEACHER´S NAME: Karina GonzálezSTUDENT´S NAME: Elisa de los Rios Enríquez,Leonardo Del Ángel Olvera

Colegio Anglo Español

The "Puchero Campechechano" has European origin in Huelva España known as "puchera" and also known as "sopa de carnaval". Puchero started to be eaten in 1543

History

Puchero Campechano

The "Puchero Campechano" is typical fromMexico, especifically from Campeche.

Where is it typical from?

This saucer is very famous in Campeche, because the flavors have a mixture of all ingredients very delicious that makes it unique, and also the texture is incredible for all of the ingredients creating a new experience.

Flavors and textures

• 1kg
• 1/2kg
• 2
• 2
• 4
• 4
• 4
• 2
• 2
• 1
• 2
• 1
• 4
• 2
• To taste

Onions

Rib of pig

Carrots

• Meat of beast
• Rib of pig
• Chorizo
• Corns
• Bannanas

• Sweet potato
• Potatos
• Chayotes
• Carrots
• Caballage
• Sticks of cellery
• Onion
• Thoths of garlic
• Leafes of laurel
• Sal

INGREDIENTS AND QUANTITIES

Steps to make it

1. In one pot biggen the meat of beast and the rib of pig.Then cover whit water and corry the boiling.
2. Agregate sal,chorizo,garlic, laureal and leave cook to fire middle during 30 minutes.
3. Agegatte the corns,bannanas sweet potatoes,potatos,carrots,cellery and onion to the pot.Cook until what the vegetables pron cutes.
4. Agreggate the caballage and cook for ones 10 minutes more.
5. Rectify the season and pour hot.

Salt

This plate is very dificult to make because it has ingredients very weirds, like chorizo CAMPECHANO. however THE STEPS ARE VERY EASY.|

Puchero campechano has:115 kcal calories4.7 g fats10.4g carbohydrates 7.9 g proteins it is also: hight un proteins low in satured fat low in sugars.

Nutritional information

Thank you for your attention !