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List Of Spanish Dishes
This is a list of dishes found in Spanish cuisine. Spanish dishes Breads and pastries Soups and stews Condiments and sauces Desserts Dairy products :''Spanish cheeses'' Processed meat and fish :''Spanish sausages'' Others Beverages Alcoholic beverages :'' Beer and breweries, and Spanish wine'' Non-alcoholic beverages See also * Merienda * Andalusian cuisine * Asturian cuisine * Aragonese cuisine * Balearic cuisine * Basque cuisine * Canarian cuisine * Castilian-Leonese cuisine * Cantabrian cuisine * Castilian-Manchego cuisine * Catalan cuisine * Cuisine of the province of Valladolid * Extremaduran cuisine * Galician cuisine * Leonese cuisine * Valencian cuisine * List of cuisines * Denominación de origen * List of Spanish soups and stews * List of tapas * List of Spanish cheeses A wide variety of cheeses are made throughout the country of Spain. Some of the Spanish cheeses are internationally renowned, such as the Manchego cheese of La Mancha. Som ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Spanish Cuisine
Spanish cuisine consists of the cooking traditions and practices from Spain. Olive oil (of which Spain is the world's largest producer) is heavily used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as ''sofritos''). Herbs most commonly used include parsley, oregano, rosemary and thyme. The use of garlic has been noted as common in Spanish cooking. The most used meats in Spanish cuisine include chicken, pork, lamb and veal. Fish and seafood are also consumed on a regular basis. Tapas are snacks and appetizers commonly served with drinks in bars and cafes. History Antiquity Authors like Strabo wrote about aboriginal people of Spain using nuts and acorns as staple food. The extension of the vines along the Mediterranean seems to be due to the colonization of the Greeks and the Phoenicians who introduced the cultivation of olive oil. Spain is the largest producer of olive oil in the world. The growing of crops of the so-called ''trí ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Community Of Madrid
The Community of Madrid (; es, Comunidad de Madrid ) is one of the seventeen autonomous communities of Spain. It is located in the centre of the Iberian Peninsula, and of the Central Plateau (''Meseta Central''). Its capital and largest municipality is the City of Madrid, which is also the capital of the country. The Community of Madrid is bounded to the south and east by Castilla–La Mancha and to the north and west by Castile and León. It was formally created in 1983, based on the limits of the province of Madrid, which was until then conventionally included in the historical region of New Castile. The Community of Madrid is the third most populous in Spain with 6,661,949 (2019) inhabitants mostly concentrated in the metropolitan area of Madrid. It is also the most densely populated autonomous community. In absolute terms, Madrid's economy has been, since 2018, slightly bigger in size than that of Catalonia. Madrid has the highest GDP per capita in the country. It cont ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Castile And León
Castile and León ( es, Castilla y León ; ast-leo, Castiella y Llión ; gl, Castela e León ) is an autonomous community in northwestern Spain. It was created in 1983, eight years after the end of the Francoist regime, by the merging of the provinces of the historic region of León: León, Zamora and Salamanca with those of Castilla La Vieja (Old Castile): Ávila, Burgos, Palencia, Segovia, Soria and Valladolid. The provinces of Santander and Logroño, which until then had formed part of Castile, opted out of this merger and formed the new Autonomous Communities of Cantabria and La Rioja respectively. Castile and León is the largest autonomous community in Spain in terms of area, covering 94,222 km2. It is however sparsely populated, with a population density below 30/km2. While a capital has not been explicitly declared, the seats of the executive and legislative powers are set in Valladolid by law and for all purposes that city (also the most populated municipali ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Castilla–La Mancha
Castilla–La Mancha (, , ), or Castile La Mancha, is an autonomous community of Spain. Comprising the provinces of Albacete, Ciudad Real, Cuenca, Guadalajara and Toledo, it was created in 1982. The government headquarters are in Toledo, and its largest city is in Albacete. The region largely occupies the southern half of the Iberian Peninsula's Inner Plateau, including large parts of the catchment areas of the Tagus, the Guadiana and the Júcar, while the northeastern relief comprises the Sistema Ibérico mountain massif. It is bordered by Castile and León, Madrid, Aragon, Valencia, Murcia, Andalusia, and Extremadura. It is one of the most sparsely populated of Spain's regions. Albacete, Guadalajara, Toledo, Talavera de la Reina and Ciudad Real concentrate the largest urban areas in the region. Geography Castilla–La Mancha is located in the middle of the Iberian peninsula, occupying the greater part of the Submeseta Sur, the vast plain composing the southern par ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuchifritos
Cuchifritos () or cochifritos refers to various fried foods prepared principally of pork in Spanish and Puerto Rican cuisine. In Spain, cuchifritos are a typical dish from Segovia in Castile. The dish consists of pork meat fried in olive oil and garlic and served hot. In Puerto Rico they include a variety of dishes including ''morcilla'' (blood sausage), ''papas rellenas'' (fried potato balls stuffed with meat), and ''chicharron'' (fried pork skin), and other parts of the pig prepared in different ways. Some cuchifritos dishes are prepared using plantain as a primary ingredient. Cuchifritos vendors also typically serve juices and drinks such as passionfruit, pineapple, and coconut juice, as well as ''ajonjolí'', a drink made from sesame seeds. Origin The term used to refer to small, fried parts of a pig. It is incorrectly thought that it derives its name from the word ''cuchí'', short for ''cochino'' or pig and ''frito'', which describes something that is fried. The ety ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pyrenees
The Pyrenees (; es, Pirineos ; french: Pyrénées ; ca, Pirineu ; eu, Pirinioak ; oc, Pirenèus ; an, Pirineus) is a mountain range straddling the border of France and Spain. It extends nearly from its union with the Cantabrian Mountains to Cap de Creus on the Mediterranean Sea, Mediterranean coast. It reaches a maximum altitude of at the peak of Aneto. For the most part, the main crest forms a divide between Spain and France, with the microstate of Andorra sandwiched in between. Historically, the Crown of Aragon and the Kingdom of Navarre extended on both sides of the mountain range. Etymology In Greek mythology, Pyrene (mythology), Pyrene is a princess who eponym, gave her name to the Pyrenees. The Greek historiography, Greek historian Herodotus says Pyrene is the name of a town in Celts, Celtic Europe. According to Silius Italicus, she was the virgin daughter of Bebryx, a king in Narbonensis, Mediterranean Gaul by whom the hero Hercules was given hospitality during his ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aragonese Cuisine
The Aragonese cuisine includes several typical dishes and ingredients of the local cuisine of Aragon, a community in Spain. Dishes and ingredients One of the most characteristic dishes of the traditional gastronomy of Aragon is roast lamb (prepared especially with ewes), known as ''ternasco''. Salted cod imported from other parts of Spain was also traditionally used in some dishes such as in the ''Albóndigas de bacalao''. Some of the most well-known main ingredients include ham (jamón) from Teruel, olive oil from Empeltre and Arbequina olives, sweet varieties of onion, and unusual vegetables such as borage and cardoon. Sweet Aragonese specialities are the '' trenza de Almudevar'', the '' tortas de alma'', ''guirlache'' (a type of nougat), ''adoquines'', ''frutas de Aragón'' (a confit of fruit covered in chocolate) and ''Españoletas'' (a kind of local cookie). Breads * Pan de cinta * Pan de pintera, pintadera or estrella * Pan de cañada (bread with olive oil) * Pan de Sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chiretas
Chireta is an Aragonese type of savoury pudding. It is a flavorful rustic dish typical to the counties of Ribagorza, Sobrarbe and Somontano de Barbastro, high up in the Spanish Pyrenees. In the Catalan counties of Alta Ribagorça and Pallars, formerly territories united to the historic County of Ribagorza in medieval Aragon, chireta is known as ''gireta'', or ''girella'', respectively. Being a mountain recipe, nothing goes to waste: once the choice cuts of a slaughtered sheep have been reserved, the intestines, tripe, neck meat, minced liver including heart and lungs, are all used. This is enhanced with rice, chopped pancetta or bacon, cured ham, parsley, garlic, a pinch of cinnamon, salt and white pepper. ''Chireta'' literally means "inside out"—i.e., the sheep's intestines which make up the casings are cleaned and turned inside out for a smoother, more appetizing appearance. The casing is cleaned in white vinegar then rinsed very well before filling. The filling contain ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chireta
Chireta is an Aragonese type of Pudding#Savory, savoury pudding. It is a flavorful rustic dish typical to the counties of Ribagorza (comarca), Ribagorza, Sobrarbe and Somontano de Barbastro, high up in the Spanish Pyrenees. In the Catalan counties of Alta Ribagorça and County of Pallars, Pallars, formerly territories united to the historic County of Ribagorza in medieval Aragon, chireta is known as ''gireta'', or ''girella'', respectively. Being a mountain recipe, nothing goes to waste: once the choice cuts of a slaughtered sheep have been reserved, the intestines, tripe, neck meat, minced liver including heart and lungs, are all used. This is enhanced with rice, chopped pancetta or bacon, cured ham, parsley, garlic, a pinch of cinnamon, salt and white pepper. ''Chireta'' literally means "inside out"—i.e., the sheep's intestines which make up the casings are cleaned and turned inside out for a smoother, more appetizing appearance. The casing is cleaned in white vinegar then ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Andalusian Cuisine
Andalusian cuisine is the cuisine of Andalusia, Spain. Notable dishes include gazpacho, fried fish (often called ''pescaíto frito'' in the local vernacular), the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly sherry. The oldest known cookbook of Andalusian cuisine dates from the 14th century. Fried foods Frying in Andalusian cuisine is dominated by the use of olive oil that is produced in the provinces of Jaén, Córdoba, Seville, and Granada. Málaga, Almería, Cádiz and Huelva produce olive oil too, but in smaller amounts. The foods are dredged in flour ''a la Andaluza'' (meaning only flour, without egg or other ingredients, but may include flour from the chickpea especially for use in batters). They are then fried in a large quantity of hot olive oil. Fish and shellfish With five coastal provinces, the consumption of fish and shellfish is rather high: white shrimp from the Bay of Cádiz; prawns; murex; anchovies; baby squ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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