Yudonian Cuisine

Made famous by the series of books Yudonian Cuisine, by Carla Montro, Yudonian cuisine is a mixture of European, African, Middle eastern and Native Yudonian cultures, with special influence from countries like the UK, Germany, Spain, the United States of America, Venezuela and Algeria.

Most well known plates

• Tekeishkos: Similar to chicken fingers, but made of baked/fried dough and filled with traditional ingredients like Piccolio Cheese, Edam Cheese, Ham and Cheese, Guaba, Jam or Jelly, or with contemporary ones like Chocolate, Bacon, Meat, Sausage or Fish
• Piccolio Cheese: A hard, salty, white, holed cheese used as secondary ingredient for other foods like Tekeishkos. Its extreme saltiness makes it difficult to eat for some people while others enjoy it with pleasure.
• Chiapas: Corn dough made circles of around half an inch thick, folded into half and with Tola Cheese in between. Butter is a common ingredient to add on top of the already folded and filled Chiapa.
• Tola Cheese: A delicate, soft, watery, kind of sweet cheese used as a main ingredient of Chiapas. It is also used for sandwich or burger fillings, or can also be eaten as snack if cut in long sliced pieces.
• Munek: A red type of sausage made entirely of cow meat, with no other additions than salt, sugar, lemon juice and a bit of wine. Once cooked, the sausage turns into a blood-alike color. It is said to had been introduced by German immigrants on the eve of the 20th century.