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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.
Spanish food historian Lourdes March notes that the dish "symbolizes the union and heritage of two important cultures, the Roman, which gives us the utensil and the Arab which brought us the basic food of humanity for centuries: rice." [12] The traditional pan known as paella or paellera, along with a traditional wooden spoon used to stir and ...
Spanish omelette [1] or Spanish tortilla [2] is a traditional dish from Spain. It is celebrated as one of the most popular dishes of the Spanish cuisine . [ 3 ] It is an omelette made with eggs and potatoes , usually including onion .
A chimichanga (/ ˌ tʃ ɪ m ɪ ˈ tʃ æ ŋ ɡ ə / CHIM-ih-CHANG-gə, Spanish: [tʃimiˈtʃaŋɡa]) is a deep-fried burrito that is common in Tex-Mex and other Southwestern U.S. cuisine. The dish is typically prepared by filling a flour tortilla with various ingredients, most commonly rice, cheese, beans, and a meat, such as machaca (chopped ...
Chili mac is a dish made with canned chili, or roughly the same ingredients as chili (meat, spices, onion, tomato sauce, beans, and sometimes other vegetables), with the addition of macaroni or some other pasta. Chili mac is a standard dish in the U.S. military and is one of the varieties of Meal, Ready-to-Eat (MRE). [29]
The main difference is that paella only has 10 ingredients, which are Lima beans, tomato, Ferraúra beans, chicken, rabbit, salt, olive oil, round rice, water, and saffron. [ citation needed ] These ingredients were endorsed by the Valencian chef Rafael Vidal in 2000 and are acknowledged by the Valencian Government.
Nachos originated in the city of Piedras Negras, Coahuila in Mexico, across the border from Eagle Pass, Texas in the United States. [16] [17] Ignacio "Nacho" Anaya created nachos in 1943 at the restaurant the Victory Club when Mamie Finan and a group of U.S. military officers' wives, whose husbands were stationed at the nearby U.S. Army base Fort Duncan, traveled across the border to eat at ...
European cuisine includes non-indigenous cuisines of North America, Australasia, Oceania and Latin America as well. The term is used by East Asians to contrast with East Asian styles of cooking. [18] When used in English, the term may refer more specifically to cuisine in (Continental) Europe; in this context, a synonym is Continental cuisine.