On Jan 9, 5:12*am, wlining...@gmail.com wrote:
> I know every cook likely has his / her own version of Pique, but I was
> wondering about the following terms, if there is much difference
> between them or if most of them are synonyms.
> Pique criollo
> Pique boricua
> Pique boricua de botella
> Pique Puertorriqueño
> Pique verde boricua (presumably same as Pique boricua but made with
> green chiles?)
> (I have also seen, in searching rec.food.cooking, one person refer to
> it as "curtido"http://groups.google.com/groups?sourceid=mozclient&ie=utf-8&oe=utf-8&...,
> presumably in the sense of something being pickled, but of course very
> different from all other "curtidos" made in Nicaragua, El Salvador,
> Honduras, etc. I wasn't able to find anyone else on the web referring
> to pique as curtido.)
> Many thanks
What is/are pique and curtido?
Lynn in Fargo
Mi espanol is no so bueno, muchas gracias.