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The Restaurants from Spain Certification Program led by Food and Wines From Spain is dedicated to recognizing restaurants around the world for their focus on authentic Spanish cuisine, so diners ...
is a dish of meat-stuffed pork intestine. It is a culinary specialty of El Bierzo, a northern county in the Spanish province of León. Cecina: Castilian-Leonese cuisine Province of León: meat meat that has been salted and dried by means of air, sun or smoke. Chistorra: Navarre: sausage A type of sausage from Navarre, Spain.
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.
Restaurants in Spain (7 C, 8 P) S. Spanish seafood dishes (8 P) Spanish snack foods (1 C, 1 P) Spanish breads (13 P) Spanish cookbooks (2 P) ... Spanish food writers ...
The development of Florida cuisine has drawn on the cuisines of the southeastern United States, the Bahamas, Colombia, Spain, Cuba, and the rest of the Caribbean, as well as being influenced by national and worldwide trends. Florida attracts immigrants from places around the world as well, many of whom bring their native cuisine with them.
Spanish colonists enjoyed Native American cacina tea and turkey. [20] [21] New Spain was in the present-day southern states of Florida and Louisiana. An article from the Florida Department of State explains the influence of the Spaniards in Southern cuisine: "The Spanish brought many foods to Florida (and the Americas) that are commonly eaten ...
Spanish Florida (Spanish: La Florida) was the first major European land-claim and attempted settlement-area in northern America during the European Age of Discovery. La Florida formed part of the Captaincy General of Cuba in the Viceroyalty of New Spain, and the Spanish Empire during Spanish colonization of the Americas.
A Spanish omelette or tortilla española, a substantial omelette (typically 1 - 2 cm x 10 - 20 cm diameter) containing substantial chunks of potatoes bound with egg, sometimes flavored with onions. Tortillas as tapas are usually just a small wedge or pincho which may be served hot or cold, often with bread (occasionally also with aioli or ...