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Manteca colorá (Andalusian pronunciation for "red lard") is a food item prepared by adding spices (usually bay leaf and oregano) and paprika – which is what gives the dish its characteristic orange colour – to lard, which is then cooked with minced or finely chopped pieces of pork.
A mollete is a flatbread from the Andalusian region, in southern Spain.It is a soft round white bread, usually served lightly toasted with olive oil and raw garlic or spread with lard (usually in the forms of manteca colorá or zurrapa de lomo []) in an Andalusian breakfast.
Manteca colorá [16] – Andalusian spread prepared by adding spices and paprika to lard, cooked with minced or finely chopped pieces of pork; Maple butter; Margarine; Marmite; Marshmallow creme; Mett – a preparation of minced raw pork seasoned with salt and black pepper that is popular in Germany and Poland; Mint jelly
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Among other variants, manteca colorá (lard with paprika) [46] and zurrapa de lomo (lard with pork flakes) [47] are the preferred ones. In Catalan cuisine lard is used to make the dough for the pastry known as coca. In the Balearics particularly, ensaïmada dough also contains lard.
Commercial mantecadas, one showing the open cajilla. Mantecadas are spongy pastries originating in Spain.Perhaps the best known mantecadas are from Northwestern Spain, being a traditional product of the city of Astorga, province of León, as well as the nearby Maragateria comarca.
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The "I'll Never Go Back to Georgia" chant was taken from Dizzy Gillespie's intro to the Afro-Cuban jazz standard "Manteca". The piece refers to racial tensions in the United States. [1] Jimmy Sabater Sr., has said however: "None of us had ever been to Georgia." [4] David Gonzalez from the New York Times writes: ″'Oye, ese pito!' Hey, that ...