"Moroccan Jewish cooking, chicken with olives, a Mediterranean classic, and chicken ""albondigas"" (meat balls) in tomato sauce, from Jerusalem Sephardi cuisine. ""Albondigas"" are also prepared from ground meat., similar to albogindas is the more popular Kufta which is made of minced meat, herbs and spices and cooked with tomato sauce, date syrup, pomegranate syrup or tamarind syrup with vegetables or beans. Grilled and barbecued meat are common in Israeli cuisine. The country has many small eateries specializing in beef and lamb kebab, shish taouk, merguez and shashlik. Outdoor barbecuing, known as ""mangal"" or ""al ha-esh"" (on the fire) is a"
"reddish color to ""adobos"" and at the same time the capsaicins in paprika permit fats to dissolve to the point of allowing tissue penetration, going deeper than the surface. ""Adobo"" was employed initially as a method of food preservation, but in time—with the advent of refrigeration methods—it came to be used primarily as a method of flavoring foods before cooking. Traditional preparations were created with the intent of flavoring, such as ""cazón en adobo"" (dogfish in adobo, made from school shark and originating from Cadiz, a city in the Cádiz province of Spain); ""berenjenas de Almagro"" (Almagro aubergine, a pickled"
"Adobo Adobo or Adobar (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, soy sauce and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de vinha d'alhos. The practice is native to Iberia, namely Spanish cuisine and Portuguese cuisine. It was widely adopted in Latin America and other Spanish and Portuguese colonies, including the Azores and Madeira. In the Philippines, the name ""adobo"" was given by the Spanish colonists to an indigenous cooking method that also uses vinegar, which, although"
"aubergine characteristic of ""Manchega"" cuisine from the Castile-La Mancha region of Spain, specifically from Almagro, a city in the Ciudad Real province of Spain); and ""lomo en adobo"" (tenderloin of beef or pork in adobo). The noun form of ""adobo"" describes a marinade or seasoning mix. Recipes vary widely by region: Puerto Rican ""adobo"", a rub used principally on meats, differs greatly from the Mexican variety. Meat marinated or seasoned with an ""adobo"" is referred to as ""adobado"" or ""adobada"". ""Adobo"" relates to marinated dishes such as ""chipotles en adobo"" in which chipotles (smoked ripe jalapeño peppers) are stewed in"
"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"
"Migas Migas () (""crumbs"" in English) is an ancient dish in Spanish and Portuguese cuisines. The same name is used for a different dish in Mexican and Tex-Mex cuisines. Migas is a traditional dish in Spanish cuisine. Originally a breakfast dish that made use of leftover bread or tortas, today migas is a fashionable first course served for lunch and dinner in restaurants in Spain. The ingredients of migas vary across the provinces of Spain. In Extremadura, this dish includes day-old bread soaked in water, garlic, paprika, and olive oil, and contains spinach or alfalfa, often served with pan-fried pork"
"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"
"well as ""churros"" or ""tejeringos"", meringue cookies (""merengadas""), and ""amarguillos"". Cereal-based dishes include ""migas de harina"" in eastern Andalusia (a similar dish to couscous rather than the fried breadcrumb based ""migas"" elsewhere in Spain) and a sweeter, more aromatic porridge called ""poleá"" in western Andalusia. Vegetables form the basis of such dishes as ""alboronía"" (similar to ""ratatouille"") and the chopped salad known as ""pipirrana"" or ""piriñaca"". Hot and cold soups based in olive oil, garlic, bread, tomato and peppers include ""gazpacho"", ""salmorejo"", ""porra antequerana"", ""ajo caliente"", ""sopa campera"", or—using almonds instead of tomato—""ajoblanco"". Wine has a privileged place at the"
"meat, it is called estofado de pollo when made with poultry and estofado de carne when it has cow meat. It is a dish that contains meat and chorizo or chicken, stewed in tomato sauce, and sometimes served with a side of boiled potatoes or pasta. Spanish for meatballs with potatoes, albondigas con papas is a dish made from meatballs boiled in tomato sauce with potatoes and peas. Albondigas con papas are eaten with cheese and parsley. Minuta is the denomination for Río de la Plata's fast food, though that more than real fast food, the term mostly refers to"
"the act of condimenting with this mix. A sauce made of adobo, salt and water is called ""mojo"". One of the earliest references to Adobo is found in the ""Manual del Cocinero, Repostero, Pastelero, Confitero Y Bottilera"" by Mariano de Rementeria y Fica in 1850. Adobo Adobo or Adobar (Spanish: marinade, sauce, or seasoning) is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, soy sauce and vinegar to preserve and enhance its flavor. The Portuguese variant is known as Carne de vinha d'alhos. The practice is native to Iberia, namely Spanish"
"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,"
"In some areas, it may have been traditionally eaten during Lent. Another common variation is to add chorizo to the standard ingredients. Migas Migas () (""crumbs"" in English) is an ancient dish in Spanish and Portuguese cuisines. The same name is used for a different dish in Mexican and Tex-Mex cuisines. Migas is a traditional dish in Spanish cuisine. Originally a breakfast dish that made use of leftover bread or tortas, today migas is a fashionable first course served for lunch and dinner in restaurants in Spain. The ingredients of migas vary across the provinces of Spain. In Extremadura, this"
"hazelnut, pinenut, walnut, or some combination of those. Hard, dry bread is crushed on the mortar, that is, toasted or stale, or bread crust, or fried in oil on the pan, or even some sort of sweet biscuit or cookie. The liquid used is usually the cooking juice but stock or hot water can be used as well. Historically, picada of almonds is documented in Catalan cuisine from its very beginning. It is already present in the oldest medieval treatises. Other neighboring Mediterranean cuisines, as Occitan or Italian ones have essentially similar sauces such as pesto. In Argentina ""Picada"" is"
"pepitas have been consumed in Mesoamerica for several centuries. Alguashte Alguashte is a seasoning typical of Salvadoran cuisine made from ground pepitas (pumpkin seeds), and is used on both sweet or savoury meals. Simple to make; it is often prepared at home, however it can also be purchased pre-packaged as well as from street vendors often as an addition to a meal or snack. It is added to fruits such as unripe mango, as well as food dishes such as shuco and chicken. Alhuashte: from the Nahuatl AYU, juice; JUASHTI, seeds. Adobo prepared from pumpkin seeds. While its origin is"
"Açorda Açorda is a typical Portuguese dish composed of thinly sliced bread with garlic, finely chopped coriander, olive oil, vinegar, water, salt and poached eggs. It is mostly known in the Alentejo region and nationwide too. There are many types of ""açorda"", like those made with shrimp (""Açorda de Marisco"" or ""...de camarão"") or codfish (""Açorda de Bacalhau""). The eggs are poached in salted water. Garlic, coriander and salt are ""mashed"" into a coarse paste, olive oil and vinegar are added in and then the mixture is poured over the bread. The eggs are then placed over the bread and"
"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, and among Mexican-American populations across the United States. The word """" literally means ""wire"" in Spanish. It is commonly believed"
"alquitaras"" or ""potas"" are traditionally large copper kettles that are heated over an open fire, while a ""poteiro"" (""orujo"" distiller) watches over his brew. The distilling process in the ""alambiques"" takes six hours or more. The copper stills used by Galicians for centuries are thought to have been brought to the Iberian peninsula by the Arabs, which in fact, never was. The ""orujo"" that is produced by the distillation is a colorless liquor, while the ""orujo envejecido"" or ""aged ""orujo"""" is amber in color. The aged variety is fermented and distilled the same way, but is then poured into oak"
"become a traditional dish of Andalucía. The bread (generally hard bread) is soaked overnight in order to soften it. The almonds and the garlic are mixed together (sometimes with vinegar) with a mortar and pestle until a white paste is formed. Finally water and olive oil are added and the mixture is beaten until it has an emulsion-like texture. In some areas of Granada it is customary to have ajoblanco as an accompaniment to a ""papa asá"" (baked potato). When served this way, the soup is thinned so that it can be drunk directly from a glass. In Málaga, ajoblanco"
"a siphon bottle equipped with NO cartridges. Further culinary processes (such as freeze-drying or freezing with liquid nitrogen) may be applied to foams as well. Using a single flavoured liquid allows the flavour of the final product to be less diluted and thus more intense. Adrià is the author of several cookbooks including ""A Day at El Bulli"", ""El Bulli 2003–2004"" and ""Cocinar en Casa"" (Cooking at Home). With his young assistant Daniel Picard, Adrià has made almonds into cheese and asparagus into bread with the help of natural ingredients. In the fall of 2010, Adria and José Andrés taught"
"can be used to differentiate between the hot and ""dolç"" (literally ""sweet"", though in this case meaning ""not spicy"") varieties, the red or red and white string being the hot one. Small, thin sobrassadas are called ""llonganissa"", and are made from the small intestine. Bigger and thicker ones are called ""cular"" or ""pultrums"", and the largest type are huge pork bladders called ""bufetes"" or ""bisbe"" (bishop). Thicker varieties take longer to cure, staggering its consumption through the year (thinner during winter, thicker during summer-autumn). Four geographical areas in the Mediterranean, apart from the Balearic Islands, have close links to sobrassada"
"vinegar, salt, chopped peppers and garlic. In Chile, the tongue is boiled, sliced and served in a walnut-based sauce in New year and Christmas festivities (""lengua nogada"") while the soup is used later to cook a wheat, milk and spice ball mix called ""albóndigas de sémola"". There is also a blood drink called ""Ñachi"", made from spiced, fresh blood from a recently slaughtered animal. ""Criadillas"" or ""huevos de toro"" (""bull's eggs"", testicles) are eaten mostly in cattle-raising regions, while cow udder (""ubres"") is served fried or boiled. In Colombia, ""menudencias"" is the name given to the chicken leftovers or offal"
"until it becomes tender. Served with bread for dipping in the sauce. In Filipino cuisine, ""adobo"" refers to a common cooking process indigenous to the Philippines. When the Spanish first explored the Philippines in the late 16th century, they encountered a cooking process that involved stewing with vinegar. The Spanish referred to it as ""adobo"" due to its superficial similarity to the Spanish ""adobo"". The Filipino ""adobo"" is an entirely separate method of preparing food and is distinct from the Spanish marinade. In Uruguay adobo is a spice mix of the same spices of the Spanish marinade, also ""adobar"" 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"""
"are available year-round. The traditional Spanish ""alfajor"" has been produced in this town (where it is called an ""alajú"") since ancient times, and the recipe has been traditionally handed down from father to son. ""Alfajores"" are still made by craftsmen in Medina Sidonia using natural ingredients that include honey, almonds, hazelnuts, sugar, flour, and breadcrumbs, and mixed with natural spices. The manufacturing process has been respected following a recipe found by Mariano Pardo de Figueroa in 1786. In Medina Sidonia, the annual production of approximately 45,000 kilograms is mostly consumed in the province of Cadiz, but they are also famous"
"dried and ground to create a dough, which is used for a number of dishes including entomatadas, empanadas and tamales. Tortillas are called blandas and are a part of nearly every meal. The main flavoring agent is the chili pepper, with varieties such amarillos, chilhuacles, chilcostles and costeños, but the most distinctive is the pasilla oaxaqueña chile. Distinctive herbs include hoja santa, often used in chicken, pork, and fish dishes as well as mole verde, along with epazote and a local herb called “pitonia.” Two well known aspects of the cuisine are the use of chocolate for drinking and various"
"dry fish stew made from dried and salted cod, chickpeas, onions, potatoes, tomato sauce and parsley, it is usually consumed on Uruguay over easterns, as it is a Spanish catholic tradition. Also very popular on Uruguayan cuisine, ragu styled stews still are very popular, such as albondigas con papas and estofado. Literally meaning wrapped children, a stew consisting of small wraps the length of a human finger. They are made of loin slices that are filled with bacon, spinach and carrots, and later boiled in a tomato sauce and served with peas and boiled potatoes. Made from poultry or cow"
"Salpicon Salpicon (or salpicón, meaning ""hodgepodge"" or ""medley"" in Spanish) is a dish of one or more ingredients diced or minced and bound with a sauce or liquid. There are different versions found in French, Spanish, Central American and Latin American cuisine. A salpicon is sometimes used as stuffing. In contrast to the usual savory versions of other cuisines, in Colombia ""salpicon"" refers to a sweet and cold beverage. In French cuisine, the resulting mixture is used to stuff tartlets, canapés, croquettes, rissoles, timbales, vol-au-vents, croustades, eggs, roulades, etc. In Mexican cuisine and Central American cuisine, the term refers to"
"just described. Related dishes exist by other names in other countries, such as tembleque in Puerto Rico. In Portuguese-speaking countries the dish is known as ""manjar branco"". Manjar blanco in Spain and in other parts of Europe refers to a dessert (""blancmange"" in English), traditionally light brown in color (although often colored by added ingredients), made with a mould with a consistency like gelatin (in fact modern varieties are often made with gelatin). In the Middle Ages, the dish was prepared with chicken or fish, rice, sugar, and almond milk or milk and other ingredients (the dish was probably influenced"
"Cocido Cocido (Spanish) or cozido (Portuguese) is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries. In Spanish, ""cocido"" (, ) is the past participle of the verb ""cocer"" (to cook), so ""cocido"" literally means ""cooked [thing]."" In Portuguese, the word ""cozido"" (, ) means ""cooked"" ,""boiled"", or ""baked"", being the past participle of the verb ""cozer"" (""to cook"", ""to boil"", or ""to bake""). Spanish ""cocido"" is a cognate. Cocido is made of various meats (pork, beef, chicken, mutton), embutidos and vegetables like cabbage, turnips, parsnips, potatoes, carrots and chickpeas (""garbanzos."")"
"Cocido Cocido (Spanish) or cozido (Portuguese) is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries. In Spanish, ""cocido"" (, ) is the past participle of the verb ""cocer"" (to cook), so ""cocido"" literally means ""cooked [thing]."" In Portuguese, the word ""cozido"" (, ) means ""cooked"" ,""boiled"", or ""baked"", being the past participle of the verb ""cozer"" (""to cook"", ""to boil"", or ""to bake""). Spanish ""cocido"" is a cognate. Cocido is made of various meats (pork, beef, chicken, mutton), embutidos and vegetables like cabbage, turnips, parsnips, potatoes, carrots and chickpeas (""garbanzos."")"
"from the Tropical Coast of Granada (Motril). Typical Andalucian dishes include ""pescaito frito"" (fried fish), gazpacho, Cordoban ""salmorejo, pringá"", oxtail, ""jamón ibérico"" (Iberian ham), prepared olives, ""alboronía, poleá,"" anise, and various kinds of wine, including sherries (fino, manzanilla, oloroso, Pedro Ximénez, amontillado) which are undoubtedly the most exported and most widely available of all Spanish wines, as well as Málaga wine. The wine from Montilla, while similar to sherry, is not technically a sherry, but gives its name to ""amontillado"", meaning ""in the style of Montilla"". Some other Andalucian dishes include: Andalusian cuisine Andalusian cuisine is the cuisine of Andalusia,"
"the water used to poach them is poured over. The Açorda is then left to steam for a few minutes. Açorda Açorda is a typical Portuguese dish composed of thinly sliced bread with garlic, finely chopped coriander, olive oil, vinegar, water, salt and poached eggs. It is mostly known in the Alentejo region and nationwide too. There are many types of ""açorda"", like those made with shrimp (""Açorda de Marisco"" or ""...de camarão"") or codfish (""Açorda de Bacalhau""). The eggs are poached in salted water. Garlic, coriander and salt are ""mashed"" into a coarse paste, olive oil and vinegar are"
"Philippine adobo Philippine ""adobo"" (from Spanish ""adobar"": ""marinade,"" ""sauce"" or ""seasoning"") is a popular Filipino dish and cooking process in Filipino cuisine that involves meat, seafood, or vegetables marinated in vinegar, soy sauce, garlic, and black peppercorns, which is browned in oil, and simmered in the marinade. It has sometimes been considered as the unofficial national dish in the Philippines. The cooking method is indigenous to the Philippines. Early Filipinos cooked their food normally by roasting, steaming or boiling methods. To keep it fresh longer, food was often cooked by immersion in vinegar and salt. Thus, it is very likely"