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The likely origin, through colonization, is the Spanish dish gambas al ajillo, prawns cooked in a garlic and hot paprika oil. In Mexico, it combines guajillo chili peppers and ajo ( garlic ). [ 1 ] In other Latin American countries the dish is similar, but using other chilies, for example the aji panca or aji mirasol in Peruvian cooking, dried ...
Gambas al ajillo and setas al ajillo: Literally "prawns with garlic" and "mushrooms with garlic", these dishes are served piping hot and are popular appetizers for the midday meal. Bocadillo de calamares: A bocadillo of fried squid rings that can be ordered in practically every bar.
Gambas al ajillo everywhere seafood peeled shrimps cooked in a clay casserole with oil and garlic Gazpacho manchego: Castilla-La Mancha: staple dish pieces of torta de Gazpacho, also known as tight candles, a type of flat bread, mixed with a quail, pigeon, hare or rabbit stew. Huevos rotos ("broken eggs") everywhere egg dish
Some of its flag dishes are trucha a la navarra (Navarra-style trout), ajoarriero, cordero en chilindrón, and relleno. There are also recipes such as the Carlists eggs that are commonly used. Salted products are common and include chorizo de Pamplona, Bacalao al ajoarriero, stuffing and sausage. The lamb and beef have, at present, designations ...
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In areas where there is a lot of hunting, a number of game based dishes are also popular, such as conejo al ajillo (rabbit with garlic), liebre a la cazadora (hare hunter-style), and caldereta manchega . La Mancha is a landlocked area with historically few bodies of freshwater to allow for the generalization of fish in its cuisine.
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