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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
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 ...
Spain became the largest producer of olive oil in the world. The growing of crops of the so-called tríada mediterránea (the "Mediterranean triad": wheat, the grapevine, and olives) underpinned the staple meal products for the inhabitants of the south of the Iberian Peninsula during the Roman Era (bread, wine and oil). [8]
Cocido madrileño is a traditional chickpea-based stew from Madrid, Spain. This is a list of Spanish soups and stews. Spanish cuisine is a way of preparing varied dishes, which is enriched by the culinary contributions of the various regions that make up the country. It is a cuisine influenced by the people who, throughout history, have ...
Spanish food writers (1 C, 7 P) Σ. Spanish cuisine stubs (96 P) Pages in category "Spanish cuisine" The following 125 pages are in this category, out of 125 total.
The Michelin Guide Spain and Portugal 2022 edition awarded 49 restaurants across Catalonia with a total of 64 Michelin stars. [25] Barcelona has 28 Michelin stars across 18 restaurants [ 26 ] including Cinc Sentits [ 27 ] and has been chosen as the best gastronomical city by the American TV network MSNBC in 2009, topping the list of the ten ...
Salted cod imported from other parts of Spain was also traditionally used in some dishes such as in the Albóndigas de bacalao. [ 1 ] Some of the most well-known main ingredients include ham ( jamón ) from Teruel , olive oil from Empeltre and Arbequina olives, sweet varieties of onion , and unusual vegetables such as borage and cardoon .
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.