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Spanish cuisine (Spanish: Cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines. Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine.
There are differences between European Spanish (also called Peninsular Spanish) and the Spanish of the Americas, as well as many different dialect areas both within Spain and within the Americas. Chilean and Honduran Spanish have been identified by various linguists as the most divergent varieties. [1]
While beans have long been around in Europe and Asia. Common, lima, and sieva beans are a few of the new types of beans that were introduced to Europe following Columbus's initial voyages. Natives had long recognized the protein-rich benefits of beans. The Spanish were quick to adopt the new beans into their diets. [citation needed]
The term Castilian Spanish is used in English for the specific varieties of Spanish spoken in north and central Spain. This is because much of the variation in Peninsular Spanish is between north and south, often imagined as Castilian versus Andalusian. [7]
Chili con carne [a] (Spanish: [ˈtʃili koŋ ˈkaɾne] lit. ' chili with meat '), [1] often shortened to chili, is a spicy stew of Mexican origin containing chili peppers (sometimes in the form of chili powder), meat (usually beef), tomatoes, and often pinto beans or kidney beans. [2]
It's a question that I think leaves most of us scratching our heads -- what exactly is the distinction between being Latino, Hispanic or Spanish? There's a difference, of course, between ethnicity ...
Castilian-Leonese cuisine refers to the typical dishes and ingredients of the region of Castile and León in Spain. This cuisine is known for its cooked dishes ( guiso ) and its grilled or roasted meats ( asado ), its high-quality wines , the variety of its desserts , its sausages ( embutidos ), and its cheeses .
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