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Pisto. Pisto manchego. Castilla-La Mancha. stew. a dish made of tomatoes, onions, eggplant or courgettes, green and red peppers and olive oil. It is similar to ratatouille and is usually served warm to accompany a dish or with a fried egg and bread. It is also used as the filling for empanadillas and empanadas.
The arrival of Europeans in the Americas in 1492 initiated the advent of new culinary elements, such as tomatoes, potatoes, maize, bell peppers, spicy peppers, paprika, vanilla and cocoa, or chocolate. Spain was where chocolate was first mixed with sugar to temper its natural bitterness.
Gazpachuelo – Spanish soup. Lobster stew – Various stews involving lobster. Olla podrida – Spanish stew made with chickpeas and beans. Ollada. Piperade – Basque vegetable dish. Pisto – Spanish dish. Porra antequerana – Andalusian soup. Salmorejo – Traditional soup from Andalusia, Spain.
from Spanish, chaparro loosely meaning small evergreen oak, from Basque txapar, "small, short". chaps. from Mexican Spanish chaparreras, leg protectors for riding through chaparral. chayote. from Spanish, literally: "squash", from Nahuatl chayotl meaning "spiny squash".
The culture of Spain is influenced by its Western origin, its interaction with other cultures in Europe, its historically Catholic religious tradition, and the varied national and regional identities within the country. It encompasses literature, music, visual arts, cuisine as well as contemporary customs, beliefs, institutions, and social norms.
Representation of a Mexican kitchen; in front are Mexican food and spices, while in the background there are typical utensils. Pozole is a traditional soup or stew from Mexico. The Spanish invasion of the Aztec Empire occurred in the 16th century.
Carcamusa. Beef stew, usually with potatoes, vegetables and chilli sauce. Chopitos. Battered and fried tiny squid, also known as puntillitas. Cojonuda. A small toast with Spanish morcilla topped with a fried quail egg, and sometimes served with a little strip of red, spicy pepper.
Tapas. Tapas (Spanish: [ˈtapa]) 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 ...
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