Spanish cuisine 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.
Puerto Rican cuisine consists of the cooking style and traditional dishes original to Puerto Rico. It has been primarily a fusion influenced by the ancestors of the Puerto Rican people: the indigenous Taínos, Spanish Criollos and sub-Saharan African slaves. As a territory of the United States, the culinary scene of Puerto Rico has also been moderately influenced by American cuisine.
Air Nostrum is a Spanish regional airline based in Valencia.
Comfort food is food that provides a nostalgic or sentimental value to someone and may be characterized by its high caloric nature associated with childhood or home cooking. The nostalgia may be specific to an individual or it may apply to a specific culture.
Corn nuts, also known as toasted corn, are a snack food made of roasted or deep-fried corn kernels. It is referred to as cancha in Peru, chulpi in Ecuador, and cornick in the Philippines.
Chicharrón is a dish generally consisting of fried pork belly or fried pork rinds. Chicharrón may also be made from chicken, mutton, or beef.
MachacaSpanish:[maˈtʃaka] is a traditionally dried meat, usually spiced beef or pork, that is rehydrated and then used in popular local cuisine in Northern Mexico and the Southwestern United States. It is also readily available in many groceries and supermarkets in these areas. In areas where the dried meat product is not easy to obtain, slow-cooked roast beef (brisket) or skirt steak shredded and then fried is sometimes substituted.
Jamón is a type of dry-cured ham produced in Spain. It is one of the most globally recognized food items of Spanish cuisine. It is also regularly a component of tapas.
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.
Jamón ibérico, known in Portuguese as presunto ibérico, is a variety of jamón or presunto, a type of cured leg of pork produced in Spain and Portugal, in the Iberian Peninsula. It is considered a staple of both Portuguese cuisine and Spanish cuisine.
Colombian cuisine is a culinary tradition of six main regions within Colombia. Colombian cuisine varies regionally and is influenced by Indigenous Colombian, Spanish, and African cuisines, with a slight Arab influence in some regions.
Picadillo is a traditional dish in many Latin American countries including Mexico and Cuba, as well as the Philippines. It is made with ground meat, tomatoes, and also raisins, olives, and other ingredients that vary by region. The name comes from the Spanish word picar, meaning "to mince".
Extremadura, Spain is known for its different ways of preparing the Iberian pork and mutton. The main characteristics of the traditional Extremaduran cuisine are its simplicity, its lack of clutter and its low cost. It is also a cuisine reflecting a generous spirit, for many of its preparations used to be cooked in large pots to share with visitors, friends, and neighbors. The resulting dishes are eaten with local bread.
The cuts of pork are the different parts of the pig which are consumed as food by humans. The terminology and extent of each cut varies from country to country. There are between four and six primal cuts, which are the large parts in which the pig is first cut: the shoulder, loin, belly and leg. These are often sold wholesale, as are other parts of the pig with less meat, such as the head, feet and tail. Retail cuts are the specific cuts which are used to obtain different kinds of meat, such as tenderloin and ham. There are at least 25 Iberian pork cuts, including jamón.
A pig's trotter, also known as a pettitoe, is the culinary term for a pig's foot. It is used as a cut of pork in various dishes around the world, and experienced a resurgence in the late 2000s.
Aborrajados de plátano maduro is a dish of deep fried plantains stuffed with cheese in Colombian cuisine. Abborrajado refers to an egg and flour batter used to fry certain foods in a manner similar to fritters. In general, aborrajado means a dish of cheese-filled plantains dipped in batter and deep-fried, but the term can be used for other variations of the dish like Aborrajado con Chicharrón, which includes chicharrón, in addition to the basic recipe of plantains and cheese. Guava paste, known as bocadillo in Colombia, is also sometimes included as part of the filling.
The gastronomy of the province of Valladolid comprises the meals, their preparation, and the culinary habits of the province of Valladolid. It is based on barbecued and roast food, especially roasted Spanish cuisine, complemented by wines.
Pork rind is the culinary term for the skin of a pig. It can be used in many different ways.
Japanese-style peanuts, also known as Japanese peanuts or cracker nuts, are a type of snack food made from peanuts that are coated in a wheat flour dough and then fried or roasted. They come in a variety of different flavors. The Mexican version's recipe for the extra-crunchy shell has ingredients such as wheat flour, soy sauce, water, sugar, monosodium glutamate, and citric acid. The snacks are often sold in sealed bags, but can also be found in bulk containers.
María Emilia Soria is an Argentine lawyer and politician, currently serving as intendenta (mayor) of General Roca, Río Negro. She belongs to the Justicialist Party.
