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Cuchifritos. Cuchifritos (Spanish pronunciation: [kutʃiˈfɾitos]) or cochifritos refers to various fried foods prepared principally of pork [1] in Spanish and Puerto Rican cuisine. In Spain, cuchifritos are a typical dish from Segovia in Castile. The dish consists of pork meat fried in olive oil and garlic and served hot.
Boston. Colombia. Cookbook: Mofongo. Media: Mofongo. Mofongo (Spanish pronunciation: [moˈfoŋɡo]) is a dish from Puerto Rico with plantains as its main ingredient. [1] Plantains are picked green, cut into pieces and typically fried but can be boiled or roasted, then mashed with salt, garlic, broth, and olive oil in a wooden pilón (mortar and ...
Al pastor (from Spanish, "herdsman style"), tacos al pastor, or tacos de trompo is a preparation of spit-grilled slices of pork originating in the Central Mexican region of Puebla and Mexico City, although today it is a common menu item found in taquerías throughout Mexico but most prominently is from these two parts of the country, where it is largely found.
small toasted pieces of bread (crumbs) with olive oil, garlic and bacon, mainly. Paella. Valencia. rice dish. a saffron rice dish traditionally made with chicken, rabbit, and butter beans (Paella Valenciana). Patatas bravas ("fierce potatoes") Madrid. potato dish. cube-shaped fries with salsa brava, a spicy sauce.
The use of garlic has been noted as common in Spanish cooking. [5] The most used meats in Spanish cuisine include chicken, pork, lamb and veal. [6] Fish and seafood are also consumed on a regular basis. [6] Tapas and pinchos are snacks and appetizers commonly served in bars and cafes.
Esquites (or ezquites) (troles and trolelotes in Northeast Mexico, chasca in Aguascalientes, vasolote in Michoacán, etc.) also known as elote en vaso (corn in a cup), also served in the Southwestern USA [1][2][3][4] is a Mexican snack or antojito. [5] One can find them at local markets, and street vendors selling corn.
Mojo sauce spread over Canarian wrinkly potatoes Mojo Canario. Mojo (Spanish pronunciation:, from Portuguese molho, meaning "sauce") is the name, or abbreviated name, of several types of sauces, varying in spiciness, consisting primarily of olive oil, local pepper varieties (called pimienta in Spain), garlic, paprika (called pimentón in Spain), cumin or coriander, and other spices.
Traditionally, a whole red snapper is used, gutted and de-scaled and marinated in lime juice, salt, pepper, nutmeg and garlic. A sauce is made of onions, garlic, tomato, jalapeños, olives and herbs, and the fish is baked with the sauce until tender. [5] Capers and raisins may also be used. [6]