Hispanic Culture

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Argentina

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K12

hispanic culture

spanish vocabulary

Edad recomendada: 12 años

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Melany Liy

Estados Unidos

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Crucigrama Hispanic CultureVersión en línea Argentina por Melany Liy 1 This Argentinian food is for dessert lovers.-------------- translates to “candy of milk” and is a must-try dessert. 2 ----------------- is Argentina’s pesto. It’s served on grilled meats and used as a dipping sauce. It’s commonly found on choripáns and empanadas. 3 Based on its shape, -------------- means “half moon.” It’s a buttery puff pastry similar to a French croissant. 4 ________________combines meat, potatoes, corn on the cob, carrots, peppers, and bacon. It’s topped with fruits like peaches, raisins, and pears. Once the mixture is prepared, ____________is poured into a hollowed-out pumpkin. It’s then barbecued. 5 ------------- are Argentina’s version of French macarons. They are small sandwich cookies stuffed different flavorings. The cookies are made from crumbly shortbread. 6 --------------- is an Italian-inspired dish. It takes provolone cheese and slaps it on the grill. It’s topped with chili flakes and oregano for an extra burst of flavor. 7 The drink has high caffeine levels and is brewed like tea. Its leaves are dried, chopped, ground into a fine powder and mixed with hot water. ___________may also come as whole leaves. Traditionally, ___________ is served in a gourd. The drink is sipped through a metal straw. 8 ----------------- is a chorizo sandwich. Chorizo is grilled, split down the middle, and served on a baguette or marraqueta roll. You may find some choripáns served as at your asado! 9 Translated to a rolled up hunger killer, this hearty Argentine food packs a punch. -------- beef cuts come from the bottom of a cow’s ribs . The ingredients are wrapped into the beef and cooked together 10 An ----------------- is one of Argentina’s most popular street foods. Also, typically served as an appetizer. They were brought over by Spanish immigrants during the 16th century. 11 Take some meat, soak it in egg batter, then fry it up. What do you get? A delicious Argentine dish called --------------. 12 The mixture gets folded into a corn leaf and steamed or boiled. _________ could be a snack or a main dish. It’s a common empanada filling. --------------is very popular around the Andean region of South America. 13 ----------is a hearty and flavorful stew. It’s made using white corn, beef or pork, tripe, and red chorizo. Vegetables like beans, squash, and pumpkin are added. 14 It combines delicious meat with fire and a grill. Popular meats for ------------ include pork, chicken, sausages, and churrasco (a beef sirloin). 8 13 14 2 7 12 4 10 3 9 11

Crucigrama

Hispanic CultureVersión en línea

Argentina

por Melany Liy

This Argentinian food is for dessert lovers.-------------- translates to “candy of milk” and is a must-try dessert.

----------------- is Argentina’s pesto. It’s served on grilled meats and used as a dipping sauce. It’s commonly found on choripáns and empanadas.

Based on its shape, -------------- means “half moon.” It’s a buttery puff pastry similar to a French croissant.

____combines meat, potatoes, corn on the cob, carrots, peppers, and bacon. It’s topped with fruits like peaches, raisins, and pears. Once the mixture is prepared, is poured into a hollowed-out pumpkin. It’s then barbecued.

------------- are Argentina’s version of French macarons. They are small sandwich cookies stuffed different flavorings. The cookies are made from crumbly shortbread.

--------------- is an Italian-inspired dish. It takes provolone cheese and slaps it on the grill. It’s topped with chili flakes and oregano for an extra burst of flavor.

The drink has high caffeine levels and is brewed like tea. Its leaves are dried, chopped, ground into a fine powder and mixed with hot water. _may also come as whole leaves. Traditionally, _ is served in a gourd. The drink is sipped through a metal straw.

----------------- is a chorizo sandwich. Chorizo is grilled, split down the middle, and served on a baguette or marraqueta roll. You may find some choripáns served as at your asado!

Translated to a rolled up hunger killer, this hearty Argentine food packs a punch. -------- beef cuts come from the bottom of a cow’s ribs . The ingredients are wrapped into the beef and cooked together

An ----------------- is one of Argentina’s most popular street foods. Also, typically served as an appetizer. They were brought over by Spanish immigrants during the 16th century.

Take some meat, soak it in egg batter, then fry it up. What do you get? A delicious Argentine dish called --------------.

The mixture gets folded into a corn leaf and steamed or boiled. _________ could be a snack or a main dish. It’s a common empanada filling. --------------is very popular around the Andean region of South America.

----------is a hearty and flavorful stew. It’s made using white corn, beef or pork, tripe, and red chorizo. Vegetables like beans, squash, and pumpkin are added.

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Crucigrama

Hispanic CultureVersión en línea

por Melany Liy

This Argentinian food is for dessert lovers.-------------- translates to “candy of milk” and is a must-try dessert.

----------------- is Argentina’s pesto. It’s served on grilled meats and used as a dipping sauce. It’s commonly found on choripáns and empanadas.

Based on its shape, -------------- means “half moon.” It’s a buttery puff pastry similar to a French croissant.

____combines meat, potatoes, corn on the cob, carrots, peppers, and bacon. It’s topped with fruits like peaches, raisins, and pears. Once the mixture is prepared, is poured into a hollowed-out pumpkin. It’s then barbecued.

------------- are Argentina’s version of French macarons. They are small sandwich cookies stuffed different flavorings. The cookies are made from crumbly shortbread.

--------------- is an Italian-inspired dish. It takes provolone cheese and slaps it on the grill. It’s topped with chili flakes and oregano for an extra burst of flavor.

The drink has high caffeine levels and is brewed like tea. Its leaves are dried, chopped, ground into a fine powder and mixed with hot water. _may also come as whole leaves. Traditionally, _ is served in a gourd. The drink is sipped through a metal straw.

----------------- is a chorizo sandwich. Chorizo is grilled, split down the middle, and served on a baguette or marraqueta roll. You may find some choripáns served as at your asado!

Translated to a rolled up hunger killer, this hearty Argentine food packs a punch. -------- beef cuts come from the bottom of a cow’s ribs . The ingredients are wrapped into the beef and cooked together

An ----------------- is one of Argentina’s most popular street foods. Also, typically served as an appetizer. They were brought over by Spanish immigrants during the 16th century.

Take some meat, soak it in egg batter, then fry it up. What do you get? A delicious Argentine dish called --------------.

The mixture gets folded into a corn leaf and steamed or boiled. _________ could be a snack or a main dish. It’s a common empanada filling. --------------is very popular around the Andean region of South America.

----------is a hearty and flavorful stew. It’s made using white corn, beef or pork, tripe, and red chorizo. Vegetables like beans, squash, and pumpkin are added.

It combines delicious meat with fire and a grill. Popular meats for ------------ include pork, chicken, sausages, and churrasco (a beef sirloin).