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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
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 ...
Ángel Muro – a 19th-century food expert and author of the book Practicón [88] Simone and Ines Ortega – authors of 1080 recetas (1080 Recipes) [89] Manuel María Puga y Parga – an early-20th century food expert and author of La cocina práctica [90] Ilan Hall – (restaurants: Casa Mono, Manhattan, NY) – winner of Top Chef Season 2 [91]
Spanish food writers (1 C, 7 P) Σ. Spanish cuisine stubs (98 P) Pages in category "Spanish cuisine" The following 126 pages are in this category, out of 126 total.
To become a global cuisine, a local, regional or national cuisine must spread around the world with its food served worldwide. Regional cuisine is based upon national, state or local regions. [3] Regional cuisines may vary based upon food availability and trade, varying climates, cooking traditions and practices, and cultural differences. [4]
As foods vary by brands and stores, the figures should only be considered estimates, with more exact figures often included on product labels. For precise details about vitamins and mineral contents, the USDA source can be used. [1] To use the tables, click on "show" or "hide" at the far right for each food category.
Panamanian cuisine is a unique mix of African, Caribbean, Spanish and Native American cooking and dishes. Salvadoran cuisine consists of food from the Maya, Lenca, and Pipil people. The cuisine is also influenced by Spanish cuisine. Empanadas, tamales and pupusas are widespread, and seafood is common because of San Salvador's extensive coastline.
List of common dips; Paste – Food paste is a semi-liquid colloidal suspension, emulsion, or aggregation used in food preparation or eaten directly as a spread. [23] Pastes are often highly spicy or aromatic. List of food pastes; Spread – Foods that are literally spread, generally with a knife, onto bread, crackers, or other food products ...