3. • Haggis: The dish most popular Scottish tradition, prepared
from pieces of lamb mixed with onions, herbs and spices,
all stored in a bag made of plastic. This is a very tasty and
spicy dish.
4. • Typical breakfast: The typical English breakfast
includes fried eggs, scrambled or poached, fried
or grilled bacon, toast, orange juice and tea or
coffee in the quantities needed. One of the most
known in what regards to gastronomy London
and the UK, is the famous English breakfast
(English breakfast).
5. • The Yorkshire pudding is a slice of baked dough, bowl-
shaped, specialty in the UK. It is made with a liquid batter
made from flour, eggs, milk or water, which is baked (at
230 ° C) into a mold. It may be originally from Yorkshire,
but is popular throughout the British territory
6. Beers:
• As best we ale to Robinson's Old Tom. It is
within the category Dark Ale - Strong, is a
barley wine, with 8.5 alcohol content, produced
in England by the Unicorn Brewery.
• Waldhaus Diplom Pils, is located within the
Lager category - Premium is Pilsener or Pils
style, with an alcohol content of 4.9%, is
produced by the Waldhaus Brauerei GmbH in
Germany.
7. Tea:
• Tea is the most popular drink in the UK - much more
popular than coffee.
In the UK, tea is traditionally prepared in a china teapot,
adding one spoonful of tea per person plus one teaspoon
for the pot. Always use freshly boiled water. Water is
poured over the tea leaves and then let 'rest' for a few
minutes. Most Britons prefer a cup of tea with milk and
sugar to taste.
9. • Capirotada
• is a typical dessert of the state of Jalisco, Sinaloa, Sonora
and Zacatecas, Mexico. It consists of toast, or aged until
dehydrated (in the case of Jalisco virote salted), cut into
slices that are put to cook with banana chips, raisins,
nuts, guava and peanuts, topped with brown sugar syrup
and striped table cheese. This dish is mostly consumed
during the Lenten season.
10. Champurrado
This recipe is a derivative of atole, which is a pre-Hispanic
beverage consumed in Mexico and some Central American
countries and consumed in different flavors, atole
originates in the Aztecs to prepare champurrado add
Aztecs used cacao beans because it did not know back
then sugar. Thus, the spread champurrado much of Central
America, because of its sweet taste and energy.
11. Mezcal
• Mezcal is an alcoholic beverage resulting from the
distillation of fermented juice of the agave pineapples
heads or cooked, is an authentic Mexican drink as agaves
are distributed throughout the country.
12. Pinole
is given the name of pinole
flour obtained from the
milling of whole kernel
corn, especially applied to
the corn kernels from blue
or chia which combined
with sugar is considered a
sweet Mexican,
Ecuadorian and Colombian
colonial origin.
13. huitlacoche
The name comes from the
Nahuatl and means dirt or debris
asleep Crow is also a gift
because the fungus grows corn
on the cobs exposed to rain and
moisture as a gall-white that
darkens as it matures. Before
maturity is when is edible and
can be harvested. Harvested and
widely consumed in the State of
Mexico, Puebla, Oaxaca,
Morelos, Veracruz and
Michoacan, the huitlacoche is
part of the popular cooking
quesadillas and other dishes.
