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In Venezuelan cuisine, ají dulce is a key ingredient in many traditional dishes, like the national dish pabellón criollo. The Venezuelan ají dulce is classified as non pungent, between 100 and 500 in the Scoville scale. [1] [2] In the Dominican Republic it is known as "aji gustoso". In Cuba, it is known as ají Cachucha.
The Cachucha was created in Cuba though it is now considered a Spanish dance. Fanny Elssler (1810-1884, Vienna) popularized this dance when she introduced it to the public in the ballet from Rossini's opera La donna del lago in 1830s London, and cemented its fame in Jean Coralli's ballet Le Diable boiteux (1836, Vienna).
The base of many Puerto Rican main dishes involves sofrito, similar to the mirepoix of French cooking, or the "trinity" of Creole cooking. A proper sofrito is a sauté of freshly ground garlic, yellow onions, culantro, cilantro, red peppers, cachucha and cubanelle peppers. Sofrito is traditionally cooked with tomato paste or sauce, oil or lard ...
In Cuban cuisine, sofrito is prepared in a similar fashion, but the main components are Spanish onions, garlic, and green or red bell peppers. Ají cachucha is also often used instead of or in addition to bell peppers. It is a base for beans, stews, rices, and other dishes, including ropa vieja and picadillo. Other secondary components include ...
a type of sausage and one of the most important dishes of the Catalan cuisine. Botillo: Province of León: meat is a dish of meat-stuffed pork intestine. It is a culinary specialty of El Bierzo, a northern county in the Spanish province of León. Cecina: Castilian-Leonese cuisine Province of León: meat
According to writer and food scholar Dr. Scott Alves Barton, “Yams are considered to be the most common African staple aboard Middle Passage ships; some estimates say 100,000 yams fed 500 ...
Spanish cuisine (Spanish: Cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines. Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine.
Platter of cocido madrileño, a traditional and emblematic part of Madrid cuisine, featuring two of three traditional servings. The cuisine of the Community of Madrid is an amalgamation of the cuisines of various regions of Spain developed, in part, by mass migration to the capital city starting during the reign of King Felipe II.