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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 ...
Paella (/ paɪˈɛlə /, [1] / pɑːˈeɪjə /, [2] py-EL-ə, pah-AY-yə, Valencian: [paˈeʎa]; Spanish: [paˈeʝa]) is a rice dish originally from the Valencian Community. Paella is regarded as one of the community's identifying symbols. [3][4] It is one of the best-known dishes in Spanish cuisine. The dish takes its name from the wide ...
Pozole. Pozole (Spanish pronunciation: [po'sole]; from Nahuatl languages: pozolli, meaning cacahuazintle, a variety of corn or maize) is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat (typically chicken or pork), and can be seasoned and garnished with shredded lettuce or cabbage, chili peppers, onion, garlic ...
A pincho (Spanish:; literally "thorn" or "spike"), pintxo (Basque:) or pinchu (Asturian:) is a small snack, [1] typically eaten in bars, traditional in northern Spain and especially popular in the Basque country, Navarre, La Rioja, Cantabria, and Asturias. They are usually eaten in bars or taverns as a small snack, in the company of friends or ...
Sope (food) A sope (Spanish pronunciation: [ˈso.pe]) is a traditional Mexican dish consisting of a fried masa base with savory toppings. Also known as picadita (in Tierra Caliente, Guerrero) [citation needed], it originates in the central and southern parts of Mexico, where it was sometimes first known as pellizcadas.
An hors d'oeuvre (/ ɔːrˈdɜːrv (rə)/ or DURV (-rə); French: hors-d'œuvre [ɔʁ dœvʁ] ⓘ), appetiser[ 1 ] or starter[ 2 ] is a small dish served before a meal [ 3 ] in European cuisine. Some hors d'oeuvres are served cold, others hot. [ 4 ] Hors d'oeuvres may be served at the dinner table as a part of the meal, or they may be served ...
Numerous. Media: Meze. Meze (also spelled mezze or mezé) (/ ˈmɛzeɪ /, / ˈmɛzɛ /) is a selection of small dishes served as appetizers in Armenian, Balkan, Greek, Kurdish, Levantine, and Turkish cuisines. It is similar to Spanish tapas and Italian antipasti. [1] A meze may be served as a part of a multi-course meal or form a meal in itself.
Suckling pig being grilled at La Paloma fair in Madrid, among ribs and other pork produce. A suckling pig is a piglet fed on its mother's milk (i.e., a piglet which is still a "suckling"). In culinary contexts, a suckling pig is slaughtered between the ages of two and six weeks. It is traditionally cooked whole, often roasted, in various cuisines.