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Peruvian pork Adobo is my heir in a crock pot -Diet

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The Spanish (and Portuguese) gave us many ingredients that make Latin American cuisine what it is today: a deep understanding of pork and the knowledge of how to cook the whole animal, the use of olive oil and the ubiquity of onions and garlic, just to name a few. Whether you call yourself Hispanic, Latino or simply Carlos, these ingredients unquestionably unite us.

Many of us have also adopted cooking techniques from the Spaniards. Over time, different communities have set their own accents by using local ingredients and tailoring them to the local tastes. Other peoples who freely (or by force) immigrated to Latin America also contributed to the development of these preparations. Sometimes the only Spanish influence left in a food is the word that describes it.

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