Paila

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A paila marina in a paila.

A paila is an earthenware bowl used as a plate in several South American countries. Dishes served in a paila are often prepared in it inside an oven. By extension the word paila is also used for the dishes eaten in it such as Paila marina and Paila de huevo. An advantage of this dish is that clay retains heat well and keeps foods warm.

In Colombia in the department of Nariño, there is the ancient tradition of the "ice pail." This presentation is performed by placing the bowl on ice and adding ingredients such as fruit, which is stirred to form an ice cream.

In gastronomy, Chilean and Peruvian clay pans are used to cook cornbread and other specialties such as pan or "pan marina."

Other uses[edit]

The "paila" also refers to a Latin percussion instrument, also called "timbal" or "timbaleta". It is composed of two metal cylindrical drums, with a patch on the upper parts. It is usually accompanied by bells and woodblocks. It is frequently used by salsa bands.

In Chile the word paila refers to something vulgar. It is basically used to poke fun at people with large or very pronounced ears.

In Colombia the word is used to express that something is bad or ugly.

En Bolivia especially in the Cochabamba region, paila is used to cook chicharrón (pork cracklings).

Gallery[edit]

Caldillo de congrio served in a paila
Caldillo de congrio served in a paila
Paila marina is a common seafood soup in Chile and other South American countries.
Paila marina is a common seafood soup in Chile and other South American countries.

References[edit]

  • Sendoya Ramirez, Pedro José (1952). "Dictionary of the Great Indian Tolima." Minerva Editorial LTDA. R498.6 R15d 19 ed. (Biblioteca Luis Angel Arango).