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The recipe includes eggs, cottage cheese, sugar and mint. The mixture of savoury and sweet flavourings may reflect Arab influence from the Islamic past of the islands. Coca: Similar to Italian pizza but without cheese. Typically, Majorcan varieties include julivert , pebres torrats (roasted peppers), and trempó (tomato, green pepper and onion ...
Papas arrugadas with mojo.. Many small dishes are presented in the Canary Islands as appetizers, or snacks (), which are known locally as enyesques.Mojo (pronounced mO-ho) is a sauce served with many dishes, which is made mainly of oil, garlic, vinegar, salt, red pepper, thyme, cumin, coriander and several other spices.
Andalusian cuisine is the regional cuisine of Andalusia, Spain.Notable dishes include gazpacho, fried fish (often called pescaíto frito [1] in the local vernacular), the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez, particularly sherry.
The Canary Islands were part of the trading routes to the Americas, hence creating a melting pot of different culinary traditions. Fish (fresh or salted) and potatoes are among the most common staple foods in the islands. The consumption of cheese, fruits, and pork also characterizes Canarian cuisine.
The chickpea is an important Extremaduran staple. Traditionally Extremaduran children loved to eat green chick peas straight out of the pods. Among the pork or mutton-based dishes, some well-known ones are the callos con manos de cerdo (tripe with pig's feet), caldereta de cordero (mutton stew), cabrito en cuchifrito, frite de cordero (mutton fry) and the cabrito a la hortelana (kid and ...
A famous Spanish dish typical throughout south and central Spain. In the Valencia region it is typical of the southern and inland areas and is the quintessential summer dish. Arròs a banda. A humble preparation typical of the Valencian coast with rice, fish, and garlic. Embotits. Cured sausages. Sobrassada. A typically Majorcan meat-product ...
Graciosa Island or commonly La Graciosa is a volcanic island in the Canary Islands of Spain, located 2 km (1.2 mi) north of the island of Lanzarote across the Strait of El Río. It was formed by the Canary hotspot. The island is part of the Chinijo Archipelago and the Chinijo Archipelago Natural Park (Parque Natural del Archipiélago Chinijo).
The potato is a staple food in the region, first arriving in Spain from the Americas in the 16th century, and then grown first and foremost on the coasts of the Ría de Noia. In Galician cuisine, neither the cook nor the recipe really matters; [citation needed] what is being served is the central part of the cuisine.