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a noodle dish with a similar recipe to paella, usually made with seafood and fish, and optionally served with alioli sauce (garlic and olive oil sauce). Gachas ("porridge") Andalusia: staple dish an ancestral basic dish from central and southern Spain. Its main ingredients are flour, water, olive oil, garlic and salt. Gambas al ajillo everywhere
A dish based on noodles and seafood, typical of the Valencian coast and originally from Gandia. Arròs amb costra A kind of arròs al forn but covered with an egg which provides the "crust" in the name. It is typical of most of the south of Valencia and especially of Elche. Gazpacho. A famous Spanish dish typical throughout south and central Spain.
Potajes were an important part of the Jewish cuisine in the Middle Ages, most notably adafina (a local name for a ḥamin dish) [26] along with other Jewish culinary legacies in Spain. [ 27 ] [ 28 ] [ 29 ] Almodrote (a formerly popular sauce preparation out of vogue since the late 17th century) was a Sephardic recipe in origin.
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3. Baleadas. Origin: Honduras A relative of the pupusa and quesadilla, baleadas are thick flour tortillas folded in half and filled with mashed red beans.
Callos a la madrileña: A local variation of the Asturian dish, this tripe-based dish is made with chorizo, blood sausage, the hoof and snout of a cow, sweet paprika, and the tripe of a calf or lamb. Tapas de Madrileña : A local variation of the tapa, this bread-based dish is made with salchichón , hummus con aceitunas kalamata and ya cortado ...
2345 S. Ocean Blvd. When longtime Al Fresco manager Epigmenio Ortega, a native of a farming town near Acapulco, talks about the tools of the trade for the ocean-view restaurant’s cooking team ...
Afrikaans; العربية; Azərbaycanca; বাংলা; Беларуская; Беларуская (тарашкевіца) Български; Brezhoneg