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La cena, meaning both dinner or supper, is taken between 8:30 p.m. and 11:00 p.m. It typically consists of one course and dessert. It typically consists of one course and dessert. Due to the large time span between lunch and dinner, an afternoon snack, la merienda , equivalent to afternoon tea , may take place at about 6:00 p.m.
A gordita (Spanish pronunciation: [ɡoɾˈðita]; lit. ' chubby ') in Mexican cuisine is a dish made with masa and stuffed with cheese, meat, or other fillings. [1] It is similar to the Colombian and Venezuelan arepa.
Cuban dish of ropa vieja (shredded flank steak in a tomato sauce base), black beans, yellow rice, plantains and fried yuca with beer Ropa vieja (Spanish pronunciation: [ˈro.pa ˈβje.xa]; "old clothes") is a dish with regional variations in Latin America, the Philippines, and Spain.
In Hispanic America, many Creole dishes are named with the ending a la criolla, such as pollo a la criolla or colitas de res a la criolla [5] or simply with the adjective criollo/a, as in vinagre criollo (Creole vinegar) or chorizo criollo. Also in French, the terms à la créole or just créole are used, such as in pâté créole.
It is known for being economical and large. Spanish people will typically eat five meals a day, the comida midday meal being the largest when the menú del día is served. Spanish restaurants will serve menú del día typically between 1:30 to 4:30 p.m. This is a cheap, economic meal, typically with good food. [1]
Huachinango a la Veracruzana (Snapper Veracruz style) The cuisine of Veracruz is the regional cooking of Veracruz, a Mexican state along the Gulf of Mexico.Its cooking is characterized by three main influences—indigenous, Spanish, and Afro-Cuban—per its history, which included the arrival of the Spanish and of enslaved people from Africa and the Caribbean.
The cuisine of Southeastern Mexico also has quite a bit of Caribbean influence, given its geographical location. Veal is common in the Yucatán. Seafood is commonly prepared in the states that border the Pacific Ocean or the Gulf of Mexico, the latter having a famous reputation for its fish dishes, in particular à la veracruzana.
The waiter covered the glass with a slice of cured ham before offering it to the king, in order to protect the wine from the blowing beach sand, as Cádiz is a windy place. The king, after drinking the wine and eating the ham, ordered another wine con la tapa ("with the cover"). [13]