1. Comparando el almuerzo By : Mayelin Martinez Cobas

2. En Colombia 3. En la montaa

Bandeja Paisa: aguacate, chicharrn, huevo frito, arroz, habichuelas rojaspltano maduro frito, salchicha, morcilla, carne molida.

4. en la costa

Arroz, pltano verde frito, habichuelas rojas, pescado frito y ensalada.

5. En Ecuador

A typical Ecuadorian lunch begins with a soup, continues with a main dish and rice, and concludes with a small dessert. The main dish and rice are often topped with a spicy sauce called aji (pronounced ah he). This sauce includes diced tomato and onion, and is very good! And fresh squeezed tropical fruit juice is available at each meal. Yum.

6.

Tomate, arroz, carne, sopa y postre

7.

Prawns, shellfish, octopus, squid and sea fish dishes did not disappoint either. Ceviche , the local answer toSashimi , is a tart refreshing seafood dish served with banana crackers and delicious at any time of day.

8. Here's a typical lunch plate served up fresh on the Roast pork, hominy salad, fried plantains. 9. En Argentina 10. El asado argentino 11. Empanadas de carne 12. locro

Ingredientes: maiz blanco partido.

porotos de manteca.

mondongo limio.

tripa gorda.

Sal y pimineta.

rabos.

tapa de asado.

patitas de cerdo.

chorizos colorados.

panceta salada con mucha carne y poca grasa.

zapallo criollo.

Comino recien molido a gusto.

13. Tarea

Compare and contrast two of the three countries that we studied in class.