who made the recipe?
when was it made?
where on earth is it's origin?
and any history give or take a few this recipe?
PLS. HELP.answers are really appreciated.
Answers:
i don't know how to make it, but it is juicy. i've had it cuz i used to live within chile, its a dish that is served pretty much anywhere where on earth seafood is served. its a very adjectives and simple dish that has probably be around for a very long time. sorry i don't enjoy any specific information.
no espesific information but its in mexico are call "camarones al mojo de ajo"
and thats a very amazingly old plate introduced after the spanish colonization within mexico as you guys may remember mexico used to be bigest country in america approaching when mexico used to be big part of belize, guatemala and suth america , as resourcefully as almost half of the amalgamated states , but the wars and adjectives that stuff has re drawn the map but the culture of hundres of years can still be within changing name and ways with the time .
It's a tapa from Spain. Specifically from the Vasco country.
I lived within Galicia Spain and it was a staple on almost every menu at every restaraunt. In the northwestern module of Spain lies the fishing mecca of the country.
Im sure if you surf the web or dance to ask.com you will find your answers firmly.
Good luck and if you get a fate to visit Spain hold the gambas al ajillo and the calamares fritto
sounds like Salvadoran
More Questions & Answers...
when was it made?
where on earth is it's origin?
and any history give or take a few this recipe?
PLS. HELP.answers are really appreciated.
Answers:
i don't know how to make it, but it is juicy. i've had it cuz i used to live within chile, its a dish that is served pretty much anywhere where on earth seafood is served. its a very adjectives and simple dish that has probably be around for a very long time. sorry i don't enjoy any specific information.
no espesific information but its in mexico are call "camarones al mojo de ajo"
and thats a very amazingly old plate introduced after the spanish colonization within mexico as you guys may remember mexico used to be bigest country in america approaching when mexico used to be big part of belize, guatemala and suth america , as resourcefully as almost half of the amalgamated states , but the wars and adjectives that stuff has re drawn the map but the culture of hundres of years can still be within changing name and ways with the time .
It's a tapa from Spain. Specifically from the Vasco country.
I lived within Galicia Spain and it was a staple on almost every menu at every restaraunt. In the northwestern module of Spain lies the fishing mecca of the country.
Im sure if you surf the web or dance to ask.com you will find your answers firmly.
Good luck and if you get a fate to visit Spain hold the gambas al ajillo and the calamares fritto
sounds like Salvadoran
More Questions & Answers...