Hot sauce vinegar content and without mustard. Although the majority of Panamanian cuisine lacks in spice, D'Elidas is seen as an authentic Panamanian hot sauce usually serviced with Rice with Chicken or soups. Peru and Bolivian medium hot, frutal locoto sauces are popular. The most popular sauce is the Diaguitas brand, made of pure red (very hot) or yellow (hot) Chilean peppers mixed only with water and salt. Other hot sauces are made from "puta madre", "cacho de cabra", "rocoto", "oro" and "cristal" peppers, mixed with various ingredients. Mild hot sauces include some "creamy style" (like "ají crema"), or a pebre-style sauce,
Coq au vin long before that. A somewhat similar recipe, "poulet au vin blanc", appeared in an 1864 cookbook. Julia Child included "coq au vin" in her 1961 cookbook "Mastering the Art of French Cooking", and she prepared it twice on the PBS cooking show "The French Chef." This exposure helped to increase the visibility and popularity of the dish in the United States, and coq au vin was seen as one of Child's signature dishes. Although the word ""coq"" in French means "rooster" or "cock", and tough birds with lots of connective tissue benefit from braising, most modern "coq au vin" recipes