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a Spanish meat made from unweaned lambs (roast lechazo-lambs-). Very typical of Valladolid. Lechazo de Castilla y León. Lomo embuchado: everywhere meat a cured meat made from a pork tenderloin. In its essentials, it is the same as Cecina, the Spanish air dried cured smoked Beef tenderloin Longaniza: everywhere sausage
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.
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The Tagalog language and the Filipino language have developed unique vocabulary since the former's inception from its direct Austronesian roots and the latter's inception as the developed and formally adopted common national language or national lingua franca of the Philippines from 1973 to 1987 and as the national and co-official language of the Philippines from 1987 and onward, incorporating ...
Mariscada []. Galician cuisine refers to the typical dishes and ingredients found in the cuisine of the autonomous community of Galicia, Spain.These include shellfish, empanadas, polbo á feira (a dish made of octopus), cheese queixo de tetilla, ribeiro and albariño wines, and orujo liquor.
This is a list of notable soups. Soups have been made since ancient times. Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usually derived from boiling a type of meat with bone, a spice mix, or a vegetable mix for a period of time in a stock.