Spanish cuisine consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with important differences between the traditions of each of Spain's regional cuisines.
Pedro Gutiérrez de Valdivia or Valdiva was a Spanish conquistador and the first royal governor of Chile. After serving with the Spanish army in Italy and Flanders, he was sent to South America in 1534, where he served as lieutenant under Francisco Pizarro in Peru, acting as his second in command.
Grupo Bimbo, S.A.B. de C.V. is a Mexican multinational food company with a presence in over 33 countries located in the Americas, Europe, Asia and Africa. It has an annual sales volume of 15 billion dollars and is listed on the Mexican Stock Exchange with the ticker BIMBO.
Quintero is a Chilean city and commune in Valparaíso Province, in the Valparaíso Region, 30 kilometers north of Valparaíso. The commune spans an area of 147.5 km2 (57 sq mi). It was the first port in the country, created during the expedition of Diego de Almagro. Fundición Ventanas and other heavy industries are located in the commune of Quintero.
Chipa is a type of small, baked, cheese-flavored rolls, a popular snack and breakfast food in Paraguay. The recipe has existed since the 18th century and its origins lie with the Guaraní people of Asunción. It is inexpensive and often sold from streetside stands and on buses by vendors carrying a large basket with the warm chipa wrapped in a cloth.
Pan de muerto is a type of pan dulce traditionally baked in Mexico and the Mexican diaspora during the weeks leading up to the Día de los Muertos, which is celebrated from November 1 to November 2.
Choripán is a type of asado sandwich with grilled chorizo. It is popular in Argentina, Chile, Uruguay, Paraguay, Peru, Bolivia and Venezuela. The name comes from the combination of the names of its ingredients: a grilled chorizo sausage and a crusty bread such as a pan batido, baguette, or francés.
Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are abundant: desserts like churros, flan, ensaimadas yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also all kinds of stews known as guisos or estofados, arroces, and fabada. All of the guisos and traditional pucheros (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. Due to its strong Italian tradition, all of the famous Italian pasta dishes are present in Uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. Although the pasta can be served with many sauces, there is one special sauce that was created by Uruguayans. Caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. Additionally, there is Germanic influence in Uruguayan cuisine as well, particularly in sweet dishes. The pastries known as bizcochos are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the Berlinese known as bolas de fraile, and the rolls called piononos. The facturas were re-christened with local names given the difficult German phonology, and usually Uruguayanized by the addition of a dulce de leche filling. Even dishes like chucrut (sauerkraut) have also made it into mainstream Uruguayan dishes.
French roll refers to various baguette-like bread rolls in different regions around the world.
Manuel Alexandre AbarcaOAXS MML was a Spanish film and television actor.
Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world's largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines. The confection dulce de leche was invented in Chile and is one of the country's most notable contributions to world cuisine.
Tortilla de rescoldo or ember tortilla is a traditional Chilean and Northern Argentine flatbread, often unleavened, that was commonly prepared by rural travelers. It consists of a wheat-flour-based bread, traditionally baked in the coals of a campfire or fireplace. It is common street food in populated areas or along roadways and sold by palomitas.
Battle of Quilacura took place during the Arauco War, fought at night, four leagues from the Bio-Bio River, between the Spanish expedition of Pedro de Valdivia and a force of Mapuche warriors led by Malloquete on February 11, 1546.
Battle of Quiapo in the Arauco War was the final battle in the campaign of García Hurtado de Mendoza against the Mapuche under the toqui known as Lemucaguin or Caupolicán the younger. It was fought in Quiapo, in the region nowadays known as Arauco Province, Chile on December 13, 1558.
Marcela Paz Said Cares is a Franco-Chilean director and screenwriter.
Carlota Eugenia Rosenfeld Villarreal, known as Lotty Rosenfeld, was an interdisciplinary artist based in Santiago, Chile. She was born in Santiago, Chile, and was active during the late 1970s during the time of the Chilean military coup d'état. She carried out public art interventions in urban areas, often manipulating traffic signs in order to challenge viewers to rethink notions of public space and political agency. Her work has been exhibited in several countries throughout Latin America, and Internationally in places such as Europe, Japan, and Australia.
Marco Antonio de la Parra is a Chilean psychiatrist, writer, and dramatist. Many of his works, which are strongly influenced by the country's 1973–90 military regime, satirize the national condition through metaphors. He is the author of more than 70 titles translated into several languages, including plays, novels, storybooks, and essays.
A series of massive demonstrations and severe riots, known in Chile as the Estallido Social, originated in Santiago and took place in all regions of Chile, with a greater impact in the regional capitals. The protests mainly occurred between October 2019 and March 2020, in response to a raise in the Santiago Metro's subway fare, a probity crisis, cost of living, university graduate unemployment, privatisation, and inequality prevalent in the country.
Maria Paz Bertoglia is a Chilean epidemiologist who works in public health research, teaching, and science communication in social media.
Bread in Spain has an ancient tradition with various preparations in each region. Wheat is by far the most cultivated cereal, as it withstands the dry climate of the interior of the country. Since time immemorial, bread is a staple food that accompanies all daily meals, all year round. In fact, the Iberian Peninsula is one of the European regions with the greatest diversity of breads. The Spanish gourmet José Carlos Capel estimated a total of 315 varieties of bread in Spain, although the barra is, by far, the most consumed variety of bread (75%). In addition to food, bread in Spain has a historical, cultural, religious and mythological function.
