Telera
Telera may refer to: * Telera (Dominican bread), in Dominican Republic cuisine * Telera (Mexican bread), a sandwich bread * Telera (Spanish bread) In Spain, telera is a typical bread from the area of Córdoba (in Andalusia). Includes ~W130 wheat flour, sourdough, water, salt and yeast. Its peculiar shape, which resembles a '' montera'' (the traditional hat of a ''torero''), is the result of ...

Telera (Dominican Bread)
Telera may refer to: * Telera (Dominican bread), in Dominican Republic cuisine * Telera (Mexican bread), a sandwich bread * Telera (Spanish bread) In Spain, telera is a typical bread from the area of Córdoba (in Andalusia). Includes ~W130 wheat flour, sourdough, water, salt and yeast. Its peculiar shape, which resembles a '' montera'' (the traditional hat of a ''torero''), is the result of ...

Telera (Mexican Bread)
Telera is a white bread made from wheat flour, yeast, water and salt, used in various Mexican sandwiches. It is about sixteen centimeters long, flattened and oval shaped with two longitudinal deep marks at the top from side to side. In its outer layer, it is golden and commonly soft, and in its inner part, it is white and dense crumb. Torta#Mexico, Mexican tortas are prepared with this bread. See also * Telera (Spanish bread) * List of breads References

* Muñoz, Zurita.(2013). Diccionario enciclopédico de la gastronomía mexicana. Ed. Larousse. {{Mexican bread Mexican breads ...
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Dominican Republic Cuisine
Dominican cuisine is made up of Spanish, indigenous Taíno, Middle Eastern and African influences. As in Spain, the largest, most important meal of the day is lunch. Its most typical form, nicknamed ''la bandera'' ("the flag"), consists of white rice, red beans and meat (beef, chicken, pork, or fish), sometimes accompanied by a side of salad. Dishes and their origins The Dominican Republic was formerly a Spanish colony. Many Spanish traits are still present in the island. Many traditional Spanish dishes have found a new home in the Dominican Republic, some with a twist. African and Taíno dishes still hold strong, some of them unchanged. All or nearly all food groups are accommodated in typical Dominican cuisine, as it incorporates meat or seafood; grains, especially rice, corn (native to the island), and wheat; vegetables, such as beans and other legumes, potatoes, ''yuca'', or plantains, and salad; dairy products, especially milk and cheese; and fruits, such as oranges, ba ...
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