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a Spanish meat made from unweaned lambs (roast lechazo-lambs-). Very typical of Valladolid. Lechazo de Castilla y León. Lomo embuchado: everywhere meat a cured meat made from a pork tenderloin. In its essentials, it is the same as Cecina, the Spanish air dried cured smoked Beef tenderloin Longaniza: everywhere sausage
According to a 2017 report, the Spanish government has taken steps to shorten the traditional long lunch break in an effort to end the workday earlier. [47] Most businesses shut down for two or three hours for lunch, then resume the working day until dinner time in the evening. [48] [49]
A Spanish omelette or tortilla española, a substantial omelette (typically 1 - 2 cm x 10 - 20 cm diameter) containing substantial chunks of potatoes bound with egg, sometimes flavored with onions. Tortillas as tapas are usually just a small wedge or pincho which may be served hot or cold, often with bread (occasionally also with aioli or ...
Cochinillo asado is a Spanish roasted suckling pig. Pigs no older than 5 weeks are used, roasted whole on a spit in an open brick oven. The meat is fall-apart tender, with very little fat and ...
Tapas (Spanish:) are appetisers or snacks in Spanish cuisine. They can be combined to make a full meal and are served cold (such as mixed olives and cheese) or hot (such as chopitos, which are battered, fried baby squid; or patatas bravas, spicy potatoes). In some bars and restaurants in Spain and across the globe, tapas have evolved into a ...
Cocido madrileño is a traditional chickpea-based stew from Madrid, Spain. This is a list of Spanish soups and stews. Spanish cuisine is a way of preparing varied dishes, which is enriched by the culinary contributions of the various regions that make up the country. It is a cuisine influenced by the people who, throughout history, have ...
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Spanish snack foods (1 C, 1 P) Spanish breads (13 P) Spanish cookbooks (2 P) Spanish pork dishes (7 P) Spanish restaurants (4 C, 6 P) Spanish rice dishes (5 P)
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