"signed. Upon their release, these prisoners brought part of the culture of Alentejo to Spain, including many recipes, which featured a potato egg pie that evolved into the modern version of ""tortilla"". Spanish omelettes can range from authentic and carefully made seasoned preparations of raw potatoes of a variety carefully selected for best results, eggs, optional onions and good olive oil and nothing else, to nontraditional preparations with many additional ingredients. Some of the many additions to the base ingredients include green peppers, chorizo, courgette, aubergine, mushrooms, and diced ham. The ""tortilla paisana"" includes red pepper and peas. The tortilla"
"In fact, its main irrigation crop is green asparagus - which together with potatoes, spinach and peppers - is a regular component of its recipe. As dishes of vegetables stand out the leche pava, which does not carry milk but gourd, the maimones soup and the patatas en gloria, with oil and vinegar. As for the meats, stand out preparations as the collejas en ajillos, cochifritos and the pig and its derivatives, that are cooked in the typical slaughters. The huevos a la nieve is a typical dessert, along with the wine rolls. The fruit trees, such as apple trees,"
"green tomato, etc. Other traditional vegetable ingredients include chiles, huitlacoche (corn fungus), huauzontle, and nopal (cactus leaves) to name a few. European contributions include pork, chicken, beef, cheese, herbs and spices, as well as some fruits. Tropical fruits, many of which are indigenous to Mexico and the Americas, such as guava, prickly pear, sapote, mangoes, bananas, pineapple and cherimoya (custard apple) are popular, especially in the center and south of the country. Despite the introduction of wheat and rice to Mexico, the basic starch remains corn in almost all areas of the country and is the base of many recipes"
"fennel bulbs, onions and black olives. In such cases often a vinaigrette is added as well, which is made of olive oil, white wine vinegar, salt, pepper and various herbs, e.g. rosemary. Sicilian orange salad The Sicilian orange salad (""Insalata di arance"") is a typical salad dish of the Spanish and Sicilian cuisine, which uses oranges as its main ingredient. It is usually served at the beginning or at the end of a meal. In its most basic form the salad consists of thin, tart orange slices served with olive oil, salt and black pepper. The slightly tart taste of"
"depending on the overall cooking time for the dish. Usually the vegetable mixture is onions, carrots, and celery (either common ""pascal celery"" or celeriac), with the traditional ratio being 2:1:1, two parts onion, one part carrot, and one part celery. Mirepoix is the flavour base for a wide variety of Western dishes: stocks, soups, stews and sauces. Similar flavour bases include the Italian ""soffritto"", the Spanish ""sofrito"", ""refogado/sufrito"" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German ""suppengrün"" (leeks, carrots and celeriac), the Polish ""włoszczyzna"" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity"
"as a vegetable elsewhere. Some traditional vegetable-based dishes are pisto manchego, ""pipirrana"" (a salad of onion, tomato, and cucumber), ""asadillo de la Mancha"" (roasted red peppers), and ""gazpacho viudo"". The ""berenjenas de Almagro"" are a variety of small aubergines that are grown in Almagro, Ciudad Real. These are seasoned and pickled according to a traditional recipe and usually eaten as a snack or side dish. A common ingredient found in almost all local dishes is garlic. A local sweet pepper, the ñora, is also a main ingredient of many dishes. There are many local meat dishes, which consist primarily of"
"of white rice (which must be round grain), green beans (""bajoqueta"" and ""tavella""), meat (chicken and rabbit, sometimes duck), ""garrofó"" (a variety of lima beans or butterbeans), sometimes snails, and seasoning such as saffron and rosemary. Another very common but seasonal ingredient is artichokes. Seafood paella replaces meat with seafood and omits beans and green vegetables. Mixed paella is a free-style combination of meat from land animals, seafood, vegetables, and sometimes beans. Most paella chefs use bomba rice due to it being less likely to overcook, but Valencians tend to use a slightly stickier (and thus more susceptible to overcooking)"
"developed over thousands of years of history. It is created mostly with ingredients native to Mexico, as well as those brought over by the Spanish conquistadors, with some new influences since then. In addition to staples, such as corn and chile peppers, native ingredients include tomatoes, squashes, avocados, cocoa and vanilla, as well as ingredients not generally used in other cuisines, such as edible flowers, vegetables like huauzontle and papaloquelite, or small criollo avocados, whose skin is edible. Vegetables play an important role in Mexican cuisine. Common vegetables include zucchini, cauliflower, corn, potatoes, spinach, Swiss chard, mushrooms, jitomate (red tomato),"
"or the Catalan . Influenced by those dishes, nowadays some people add zucchini to the mixture, but this is a vegetable that is not present in the original dish. There are records indicative of a new tombet made in Greenpoint, Brooklyn by Natália Costa who incorporates the cumin element to the traditional recipe. Tombet Tombet (; ) is a traditional vegetable dish from Majorca. It is available at almost every local restaurant on the island. Tombet is often served along with fish or meat, but on its own it makes a good vegetarian dish. Tombet combines layers of sliced potatoes,"
"a traditional recipe throughout Spain. It is popularly consumed on its own as a snack or a tapa with any meal, from breakfast to dinner. In some Catalan restaurants, the tomato mixture is pre-made and is brushed on the bread, while others provide the guests with the ingredients to do the work themselves. The dish is served accompanied with any sorts of sausages (cured botifarres, xoriço, fuet, Iberian ham, etc.), ham, cheeses, omelettes, anchovies or other marinated fish, or grilled vegetables like escalivada. In Majorca, ""pa amb oli"" is prepared with tomato called ""Tomàtiga de Ramellet"", a specific variety of"
"Tombet Tombet (; ) is a traditional vegetable dish from Majorca. It is available at almost every local restaurant on the island. Tombet is often served along with fish or meat, but on its own it makes a good vegetarian dish. Tombet combines layers of sliced potatoes, aubergines and red bell peppers previously fried in olive oil. The aubergines and red peppers should not be peeled. The whole is topped with tomato fried with garlic and parsley and presented in a way that it looks like a pie without a crust. Tombet is the Majorcan version of the Occitan ""ratatouille"""
"Mole verde Mole verde (""green mole"") is a type of mole of the cuisine of Mexico. The main ingredients are pumpkin seeds and green chile, which bring color. Other ingredients may be green tomatoes, chile poblano, chile de árbol, tails onion, radish leaves, celery, cilantro, lettuce, chard, parsley, epazote, onion, garlic, chicken broth and a few of bolillo or tortilla. Given that this is a traditional recipe, this varies depending on the region of the country where it is prepared. The ingredients are chopped (except the pumpkin seeds) and ground. This preparation is gently fried in a pan with lard"
"or vegetable oil. The seeds are ground with chicken broth or water and incorporated into the above, taking care of the amount to be added to achieve desired consistency. This mole is served with chicken or pork and can be accompanied by red or white rice or beans. Mole verde Mole verde (""green mole"") is a type of mole of the cuisine of Mexico. The main ingredients are pumpkin seeds and green chile, which bring color. Other ingredients may be green tomatoes, chile poblano, chile de árbol, tails onion, radish leaves, celery, cilantro, lettuce, chard, parsley, epazote, onion, garlic, chicken"
"Indian omelette An Indian omelette is a version of the omelette found in Indian cuisine. Its main ingredients are eggs, herbs, tomatoes and spices that vary by region. Grated cheese is sometimes put over the omelette, and they may also be filled with things such as shrimp and/or chicken flavoured with curry. The omelette commonly includes finely chopped green chili peppers and onions (or shallots), finely chopped fresh green coriander, salt, and ""zeera"" (cumin). Variations include grated coconut, ground black pepper, curry leaves, and finely chopped tomatoes. Grated cheese may also be added. The egg mixture is whisked until fluffy"
"harvesting of wild plant. Very popular in almost every province of Spain, where it's usually eaten in stews during Spring time. It's also used in salads, soups and with scrambled eggs in Andalusia, Spain, where it is called ""tagarnina"". In the sixteenth century in Salamanca, the washed young plants used to be eaten with their root, either raw or in stews with meat. Scolymus hispanicus Scolymus hispanicus, the common golden thistle or Spanish oyster thistle, is a flowering plant in the genus ""Scolymus"" in the family Asteraceae, native to southern and western Europe, north to northwestern France. It is a"
"the Enciclopèdia Catalana the written word ""samfaina"" was encountered for the first time in 1890, and comes from the earlier ""samfònia"" which, in turn, comes from the latin ""symphōnĭia"" (symphony). Samfaina Samfaina is a Catalan - Valencian dish based on diced eggplant and zucchini, a sofrito of chopped garlic and onion and grated tomato, cooked in olive oil. Other ingredients like red and green peppers can be added, as well as herbs like thyme and rosemary. In Catalonia it is usually eaten as an accompaniment to meat (typically pork rib, rabbit, chicken, etc.) or fish (tuna, bacalao, etc.). This is"
"A Spanish dish called ""escalivada"" in Catalonia calls for strips of roasted aubergine, sweet pepper, onion, and tomato. In Andalusia, eggplant is mostly cooked thinly sliced, deep-fried in olive oil and served hot with honey (""berenjenas a la Cordobesa""). In the La Mancha region of central Spain, a small eggplant is pickled in vinegar, paprika, olive oil, and red peppers. The result is berenjena of Almagro, Ciudad Real. A Levantine specialty is ""makdous"", another pickling of eggplants, stuffed with red peppers and walnuts in olive oil. Eggplant can be hollowed out and stuffed with meat, rice, or other fillings, and"
"Sofrito Sofrito (Spanish, ), sofregit (Catalan), soffritto (Italian, ), or refogado (Portuguese, /) is a sauce used as a base in Spanish, Italian, Portuguese and Latin American cooking. Preparations may vary, but it typically consists of aromatic ingredients cut into small pieces and sauteed or braised in cooking oil. In Spanish cuisine, sofrito consists of garlic, onion, peppers, and tomatoes cooked in olive oil. This is known as , or sometimes as in Portuguese-speaking nations, where only onions and olive oil are often essential, garlic and bay laurel leaves being the other most common ingredients. In Catalan cuisine, olive oil"
"Pa amb tomàquet Pa amb tomàquet (), or Pan con tomate (""Bread with tomato""), pa amb oli ( , ""Bread with olive oil"") is a traditional food of Valencian, Andalusian, Aragonian, Balearic, Catalan and Murcian cuisines in Spain. ""Pa amb tomàquet"" is considered a staple of Catalan cuisine and identity. It consists of bread, which may or may not be toasted, with tomato rubbed over and seasoned with olive oil and salt. Sometimes, garlic is rubbed on the bread before rubbing in the tomato. It is considered one of the typical examples that define the Mediterranean diet , extended as"
"Samfaina Samfaina is a Catalan - Valencian dish based on diced eggplant and zucchini, a sofrito of chopped garlic and onion and grated tomato, cooked in olive oil. Other ingredients like red and green peppers can be added, as well as herbs like thyme and rosemary. In Catalonia it is usually eaten as an accompaniment to meat (typically pork rib, rabbit, chicken, etc.) or fish (tuna, bacalao, etc.). This is usually added to the pan or casserole to finish cooking with the samfaina. In the central provinces of the Valencian Community it is a typical ingredient in cocas. According to"
"City Council in Santarém, Portugal. This record-breaking omelette weighed , and required 145,000 eggs and a diameter pan. Omelette In cuisine, an omelette or omelet is a dish made from beaten eggs fried with butter or oil in a frying pan (without stirring as in scrambled egg). It is quite common for the omelette to be folded around a filling such as cheese, chives, vegetables, mushrooms, meat (often ham or bacon), or some combination of the above. Whole eggs or sometimes only egg whites are beaten with a small amount of milk, cream, or even water. The fluffy omelette is"
"part of a stir fry. In many Eastern sauces, the bottom half-centimetre (quarter-inch) of the root is commonly removed before use. In Mexico and the Southwest United States, ""cebollitas"" are scallions that are sprinkled with salt, grilled whole and eaten with cheese and rice. Topped with lime juice, they are typically served as a traditional accompaniment to ""asado"" dishes. In Catalan cuisine, ""calçot"" is a type of onion traditionally eaten in a ""calçotada"" (plural: ""calçotades""). A popular gastronomic event of the same name is held between the end of winter and early spring, where ""calçots"" are grilled, dipped in ""salvitxada"""
"for the same reason, cardoons are often sold as vegetable preserves, usually in water or brine, so that they can be eaten all year round. Cardoons are an ingredient in one of the national dishes of Spain, the ""cocido madrileño"", a slow-cooking, one-pot, meat and vegetable dish simmered in broth. In the US, it is rarely found in conventional grocery stores but is available in some farmers' markets in the months of May, June, and July. The main root can also be boiled and served cold. The stems are also traditionally served battered and fried at St. Joseph's altars in"
"it contains rice, some sort of meat (such as chicken or beef) or seafood (such as shrimp or crawfish) and almost anything else. Usually, however, one will find green peppers, onions, celery, tomatoes and hot chili peppers. Anything else is optional. Jambalaya is a dish of Spanish origin in Louisiana from the time when Spaniards were attempting to make their beloved dish ""paella"" in the new world. The dish has later evolved, going through a creolization of Louisiana influences. Jambalaya is a highly seasoned rice casserole. Shrimp Creole - Shrimp Creole is a favorite of Creole cuisine in the greater"
"ceiling. The children are blindfolded and take turns hitting the piñata until it breaks open and the candy and small toys fall out. The children then gather the candy and small toys. Mexican cuisine is known for its blending of Indigenous and European cultures. The cuisine was inscribed in 2010 on the Representative List of the Intangible Cultural Heritage of Humanity by UNESCO. Traditionally, the main Mexican ingredients consisted of maize, beans, both red and white meats, potatoes, tomatoes, seafood, chili peppers, squash, nuts, avocados and various herbs native to Mexico. Popular dishes include tacos, enchiladas, mole sauce, atole, tamales,"
"Sicilian orange salad The Sicilian orange salad (""Insalata di arance"") is a typical salad dish of the Spanish and Sicilian cuisine, which uses oranges as its main ingredient. It is usually served at the beginning or at the end of a meal. In its most basic form the salad consists of thin, tart orange slices served with olive oil, salt and black pepper. The slightly tart taste of a salad, which is usually achieved by using a vinaigrette is instead provided by the orange slices themselves. Common variations mix the orange slices with a few additional ingredients such as sliced"
"is a popular ingredient in ""tortas"", the sandwiches sold in street stands and indoor restaurants in Mexico City. In Panama, cutlet is known as ""milanesa"", it is most commonly made of thinly sliced beef (usually sirloin steaks) but also thin chicken fillets. The meat is seasoned with salt and pepper, dipped in beaten eggs and covered with flour or bread crumbs and fried in vegetable oil. If breaded, they are normally covered with flour first before being dipped in the egg. Lime juice is then squeezed over the cutlets before serving or eating them, and they are also seasoned with"
"Provence region of France, the tomato-topped version of Italian bruschetta, and the Cretan meze dakos. Pa amb tomàquet Pa amb tomàquet (), or Pan con tomate (""Bread with tomato""), pa amb oli ( , ""Bread with olive oil"") is a traditional food of Valencian, Andalusian, Aragonian, Balearic, Catalan and Murcian cuisines in Spain. ""Pa amb tomàquet"" is considered a staple of Catalan cuisine and identity. It consists of bread, which may or may not be toasted, with tomato rubbed over and seasoned with olive oil and salt. Sometimes, garlic is rubbed on the bread before rubbing in the tomato. It"
"from chopped fried vegetables (mostly eggplants and peppers), seasoned with celery, olives and capers, in a sweet sour sauce. Today, caponata is typically used as a side dish or appetizer, but, since the 18th century, it has sometimes been used as a main course. ""Berenjena a la vinagreta"" is a typical appetizer in Hispanosphere made from boiled eggplants in a vinaigrette. The eggplant is usually salted to remove moisture then boiled until soft and then placed into a vinaigrette with garlic and various herbs or spices. In Argentina the eggplants will rest in the vinaigrette, often containing plenty of oil,"
"popular variation is the ""tortilla brava"": a Spanish omelet topped with the spicy sauce. The same sauce is sometimes served over mussels. This dish is known as ""mejillones en salsa brava"". Patatas bravas Patatas bravas (), also called ""patatas a la brava"" or ""papas bravas"", is a dish native to Spain, often served as a ""tapa"" in bars. It typically consists of white potatoes that have been cut into irregular cubes of about two centimetres, then fried in oil and served warm with a sauce such as a spicy tomato sauce. This dish is commonly served in restaurants and bars"
"that the name refers to the act of skewering the ingredients while cooking, although this is not always the case. Alambre Alambre is a popular Mexican dish consisting of grilled beef topped with chopped bacon, bell peppers, onions, cheese, salsa and, in some variations, avocado. It is usually served with freshly made corn or flour tortillas. The most common ingredient is beef, and other kinds of meat such as chicken or pork are also used. Some recipes even substitute chopped ham or chorizo instead of the bacon. Alambres are popular in many parts of Mexico, especially in Mexico City, Oaxaca,"
"nutritional value. Therefore, it is eaten as main dish. The soup is enjoyed first, then the chickpeas (occasionally with lettuce) and finally the meat with the stuffing, although sometimes the chickpeas and meat are served together. Cocido lebaniego Cocido lebaniego is a traditional dish from the region of Liébana in Cantabria, Spain. This stew has some essential ingredients, which include chickpeas from the municipality of Potes, potatoes and collard greens (nowadays cabbage is sometimes substituted for the collard greens). The rest of the elements of this recipe are known as ""compangu"", which refers to meat from the pig slaughter, such"
"cheese), torta de choclo, empanadas and almojábanas. Representative main courses are bandeja paisa, lechona tolimense, mamona, tamales and fish dishes (such as arroz de lisa), especially in coastal regions where kibbeh, suero, costeño cheese and carimañolas are also eaten. Representative side dishes are papas chorreadas (potatoes with cheese), remolachas rellenas con huevo duro (beets stuffed with hard-boiled egg) and arroz con coco (coconut rice). Organic food is a current trend in big cities, although in general across the country the fruits and veggies are very natural and fresh. Representative desserts are buñuelos, natillas, Maria Luisa cake, bocadillo made of guayaba"