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Wherefore many consider it ominous to spill salt on the table, and, on the other hand, propitious to spill wine, especially if unmixed with water." [ 2 ] This may not be the actual explanation since salt was a valuable commodity in ancient times [ 3 ] [ 4 ] [ 5 ] and, as such, was seen as a symbol of trust and friendship.
Mantecado is a name for a variety of Spanish shortbreads that includes the polvorón.The names are often synonymous, but not all mantecados are polvorones.The name mantecado comes from manteca (), usually the fat of Iberian pig (cerdo ibérico), with which they are made, while the name polvorón is based on the fact that these cakes crumble easily into a kind of dust in the hand or the mouth.
Salting the earth, or sowing with salt, is the ritual of spreading salt on the sites of cities razed by conquerors. [1] [2] It originated as a curse on re-inhabitation in the ancient Near East and became a well-established folkloric motif in the Middle Ages. [3] The best-known example is the salting of Shechem as narrated in the Biblical Book ...
This word ending—thought to be difficult for Spanish speakers to pronounce at the time—evolved in Spanish into a "-te" ending (e.g. axolotl = ajolote). As a rule of thumb, a Spanish word for an animal, plant, food or home appliance widely used in Mexico and ending in "-te" is highly likely to have a Nahuatl origin.
Migas (Spanish pronunciation:, Portuguese pronunciation:) ("crumbs" in English) is a dish traditionally made from stale bread and other ingredients in Spanish and Portuguese cuisines. Originally introduced by shepherds , migas are very popular across the Iberian Peninsula , and are the typical breakfast of hunters at monterías in southern Spain.
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.
Escabeche of tilapia, from the Philippines. Escabeche is the name for several dishes in Spanish, French, Portuguese, Italian, Filipino and Latin American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic sauce (usually with vinegar), and flavored with paprika, citrus, and other spices.
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