"Pares (food) The Filipino term Pares commonly refers to Beef Pares, a braised beef stew served with garlic fried rice, and a bowl of clear soup. It is particularly associated with specialty roadside diner-style establishments known as ""Pares House"" that specialize in serving these type of meals. In recent years, it had also become a common dish served in ""karinderyas"", small eateries that serve economical meals for local residents. Informally, ""Pares"" can also refer to any dish that is cooked in the manner reminiscent of the ""asado-style"" (i.e. stewed in a sweet-soy sauce). The Filipino word Pares (""pronounced as PAH"
"Cocido madrileño Cocido madrileño (""Madrilenian stew"", ) is a traditional chickpea-based stew from Madrid, Spain. A substantial dish prepared with meat and vegetables, it is most popular during the winter but is served throughout the year in some restaurants. The origins of the dish are uncertain, but most sources agree that probably it was created during the Middle Ages as an evolution of the Sephardic dish adafina. Long-cooking dishes were indispensable for Jews as they allowed hearty meals during Shabbat. These first versions were kosher, using eggs and without pork. Within time, adafina was soon popular elsewhere. The growth of"
"also common in these regions as the main course of a meal. The milanesa ""memela napolitana"" is made with a thick fried tortilla with a milanesa on top, with ham, tomato sauce and grated cheese. In Mexico, milanesa usually refers to the preparation method; any type of meat that is pounded thin, breaded and fried might be referred to as a milanesa. In the northern state of Nuevo León, perhaps due to the influence of German and Czech immigrants, the dish known as milanesa is extremely popular and stands on its own as a main dish in most restaurants. It"
"traditional dish in Madrid. The dish consists of sheep's small intestines, spleen, and pancreas, fried in their own fat in such a manner that they form small spirals. The dish is served hot, often with French fries. Few establishments today serve ""gallinejas"", as this is considered to be more of a speciality than a common dish. It is most commonly served during festivals. Zarajo: A traditional dish from Cuenca is zarajo, braided sheep's intestines rolled on a vine branch and usually broiled, but also sometimes fried, and sometimes smoked, usually served hot as an appetizer or tapa. A similar dish"
"and a light supper is consumed after ten at night. Eating tapas is common in Madrid. This is the practice of visiting several bars and ordering a number of small, varied dishes which are then shared among the people in the group. Many of the same local dishes available as tapas can also be ordered in regular servings at sit-down restaurants. Some of the most-typical local dishes include: Madrid is renowned for its many types of traditional pastries. Some of the more common include: Madrid has its own designation of origin, which is divided into three zones: Arganda, Navalcarnero and"
"the city welcomed the opening of Marbella International University Centre (MIUC), an international higher-education institution focused on Business, Politics and Media, and the only university in Andalusia where courses are taught in both English and Spanish. The traditional cuisine of Marbella is that of the Malagueño coast and is based on seafood. The most typical dish is fried fish, using anchovies, mackerel, mullet or squid, amongst others. Gazpacho and garlic soup are very typical. Bakeries sell oil cakes, wine donuts, borrachuelos (aniseed rolls fried with a little wine and dipped into syrup), torrijas (similar to French toast) and churros (fritters)."
"each region has its own distinct specialities. It is particularly common, however, to start the meal with a seafood dish such as prawns or salmon, followed by a bowl of hot, homemade soup. The main meal will commonly consist of roast lamb, or seafood, such as cod or shellfish. For dessert, there is quite a spread of delicacies, among them are turrón, a dessert made of honey, egg and almonds that is Arabic in origin. Special dishes and desserts include Mariscos y Pescado (shellfish and fish), marzipan, Pavo Trufado de Navidad (turkey with truffles), and polvorones (shortbread made of almonds,"
"cooked with corn starch, butter, coconut milk, evaporated milk, clove, cinnamon, anise, vanilla, lime peel and sugar. The majarete is then topped with powdered nutmeg and a stick of cinnamon. Cordobense mazamorra is a traditional dish made of almonds, bread, garlic, oil and vinegar. Mazamorra Mazamorra (from Spanish Arabic ""pičmáṭ"" from Greek ""paxamádion"", and from the Greek mâza) is the name for numerous traditional dishes from Córdoba, Andalusia and Latin America. The origin of the recipe differs for every dish. In Argentina, mazamorra is a traditional dish. It is a dessert with native roots made with white maize, water, sugar,"
"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"
"Cuisine of the Community of Madrid The cuisine of the Community of Madrid is an amalgamation of the cuisines of various regions of Spain developed, in part, by mass migration to the capital city starting during the reign of King Felipe II. As the city grew, it incorporated the culinary traditions of the municipalities it absorbed into the area now known as the Community of Madrid. The smell of local cooking is frequently compared to that of food fried in vegetable oil: ""churros"", ""calamares a la romana"", ""tortilla de patatas"", ""bocadillos de calamares"", ""patatas bravas"", ""chopitos"", ""gallinejas"", among other traditional"
"Mollete A mollete () refers to an open-faced sandwich in Mexican cuisine or to a type of bread in Spanish cuisine. A ""mollete"" is a flatbread from the Andalusian region, in southern Spain. It is a soft round white bread, usually served lightly toasted with olive oil and raw garlic or spread with lard (usually in the forms of ""manteca colorá"" or """") in an Andalusian breakfast. The most famous are the ones from Antequera, Málaga. A ""mollete"", native to northern Mexico, is made with ""bolillos"" sliced lengthwise and partially hollowed, filled with ""frijoles refritos"", and topped with cheese and"
"nineteenth century onwards, was one of the first cities to introduce the concept of the restaurant, hosting some of the earliest examples. Notable dairy products are: rice pudding, meringue milk, cheese, and curd. Some important fruits and vegetables are Aranjuez strawberries and melons. Madrid is rich in religious confectionery, with sweets such as chocolate con churros and buñuelos. The nutritional value of the madrilian cuisine was discovered by the American epidemiologist Ancel Keys in the 1950, the Spanish cuisine being later often mentioned by epidemiologists as one of the best examples of the Mediterranean diet. The cuisine of the region"
"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"
"breadcrumbs, and the ""kotlet z indyka"", a turkey cutlet coated in breadcrumbs. In Argentina, Uruguay, and Venezuela the ""milanesa"", a dish similar to the schnitzel, is a typical dish. Its name means 'from Milan'. The ""milanesa"" is made of beef or veal, dipped in egg, and then breadcrumbs, and fried. In Argentina, a ""milanesa napolitana"" is topped with ham, melted mozzarella cheese and tomato slices or tomato sauce. Due to the strong influence of Italian culture in Brazil, breaded cutlets are known as ""filé à milanesa"" (Milanese steak) or ""bife à milanesa"". It is found easily in street restaurants and"
"cold-cuisine items, especially those that use aspic, or natural gelatin. Another common variation is chilled or jellied consommé. They are served cold and thickened naturally by the gelatin extracted from the bones when the original stock is made. The gelatin gives the consommé a gelatinous texture when set to cool. Additional gelatin may be added during the last part of the clarification process to ensure that it sets properly. Consommé Madrilène is a crystal-clear soup that is pure and clean-tasting, typically flavored with tomato, and served chilled. In a 2007 ""New York Times"" article, Harold McGee popularized an alternative method"
"out to separate the ingredients. The first ""vuelco"" is to separate the stock of the ""cocido"" and serve it with noodles added. The second ""vuelco"" consists of the chickpeas and the vegetables. The third ""vuelco"" is the meat dish. Traditionally, dishes made with the leftovers of the ""cocido"" include Spanish ""croquetas"" (croquettes), ""ropa vieja"" and ""pringá"". Cocido madrileño Cocido madrileño (""Madrilenian stew"", ) is a traditional chickpea-based stew from Madrid, Spain. A substantial dish prepared with meat and vegetables, it is most popular during the winter but is served throughout the year in some restaurants. The origins of the dish"
"María Marte María Marte (born 1976) is a Dominican chef who works in Spain. She is the only female chef in Madrid with two Michelin stars, as head chef of ""El Club Allard"". María Marte was born in the town of Jarabacoa, Dominican Republic, in 1976. Her interest in cooking began during childhood, where instead of playing with a toy kitchen, she cooked real dishes for her friends. After training in a bakery, influenced by her mother, she decided to move to Spain, a country she considered ""the cradle of gastronomy"". In 2003, newly arrived from the Dominican Republic, Marte"
"often cooked at home. Servings often include white rice, salted brown or black beans, mashed potatoes or French fries, lettuce and tomato salad. Milanesa sandwiches are somewhat less common, and there is also the parmigiana version - filé à milanesa with tomato sauce, ham, and melted mozzarella cheese. In Colombia, the dish is called ""milanesa"" or ""chuleta valluna"", and is made with a thin cut of pork, breaded and fried. In Chile, breaded cutlet is known as ""escalopa"", and it is usually made of beef, pork or chicken. This dish is also known as ""milanesas"", and it is prepared by"
"and covered onto two variants: ″chocolate″ and ″nieve″ (snow). Nieve variant is called due to its white snowy aspect conferred by the meringue covering. Uruguayan cuisine Uruguayan cuisine is a fusion of cuisines of several European countries, with a particular emphasis on Mediterranean food from Spain, Italy, Portugal and France. Other possible influences on the cuisine may result from immigration from countries such as Germany and Britain. The food is very similar to Argentine cuisine. The base of the country's diet is meat and animal products: primarily beef but also chicken, lamb, pig and sometimes fish. Uruguayan gastronomy is a"
"cuisine, it's known as ""držková polievka"". In French cuisine, ""tripes à la mode de Caen"" is a traditional dish of the cuisine of Normandy. In Italian cuisine, ""trippa alla fiorentina"" is a traditional dish of the Florence and ""trippa alla milanese"" or ""busecca"" is a traditional dish of Milan. ""Caldume"" (Italian) or ""quarumi"" (Sicilian) is a Sicilian dish of veal tripe stewed with vegetables, served as a street food in Palermo and Catania. In Caribbean and Latin American cuisines, tripe soup known as ""sopa de mondongo"" is eaten. In Mexican cuisine, ""menudo"", a tripe soup with red chili pepper based-broth,"
"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 the country. Cheese is an important ingredient, made in a number of small towns in the area. Cold winters and a history of no refrigeration prompted the development of a number of food preservation techniques, including canning, jam and other preserves, and dried foods such as jerky and chili peppers. Typical dishes include barbacoa, meat in mole sauce (which tend to be sweet) and caldillo Duranguense. Caldillo Durangueño was originally made with deer meat and green chili peppers (poblanos), but today is made with beef. Another popular dish is asado rojo, made with pork. However, the most emblematic dish"
"Pastelón Pastelón is a Latin Caribbean casserole dish layered like Italian lasagne made with sweet plantains, ground beef, tomato-based sauce and cheese. . The pastelón de plátano maduro, is a generous size layered dish consisting of staple Latin Caribbean foods such as, yellow plantains, garlic, onions, cheese, butter and meat. Some regions add other ingredients such as wine, nutmeg and raisins, to intensify the sweetness, or eggplant for texture. The Dominican pastelón is known as The Banana lasagne. The plantains however, are the main layer of the pastelón and are lightly fried then baked. Onions, tomatoes, bell peppers and garlic"
"Manchego cuisine Manchego cuisine (or Castilian-Manchego cuisine) refers to the typical dishes and ingredients in the cuisine of Castilla–La Mancha region of Spain. These include ""pisto"" (a vegetable stew with tomato sauce), ""gazpacho manchego"", ""Manchego"" (a type of cheese), the white wine of La Mancha, and the red wine from Valdepeñas (DO). The dishes and specialties of the region are generally sober and sensible, reflecting a modest, rural origin. They contain a limited number of ingredients. Ingredients tend to be those most easily accessible by the locals. Dishes tend to be high in calories, ideal for the diets of laborers,"
"porcelain. Studying in the ""métropole"" (mainland France, especially Paris) is common for young adults. Martinique has been a vacation hotspot for many years, attracting both upper-class French and more budget-conscious travelers. Martinique has a hybrid cuisine, mixing elements of African, French, Carib Amerindian and Indian subcontinental traditions. One of its most famous dishes is the Colombo (compare Tamil word kuzhambu for gravy or broth), a unique curry of chicken (curry chicken), meat or fish with vegetables, spiced with a distinctive ""masala"" of Tamil origins, sparked with tamarind, and often containing wine, coconut milk, cassava and rum. A strong tradition of"
"the midveins of the rosette leaves of ""S. hispanicus"", known in Spain as cardillo or tagarnina, are used as a popular wild food. It is generally gathered in April and May. These midveins are preboiled and lightly fried with garlic in olive oil. These serve as garnish for cocido. Fried cardillo is further combined with garlic, cured ham and hard-boiled or scrambled eggs. Midveins are also used raw in salads. The roots are cooked and eaten, and compare in taste to salsify. Roasted roots have been used as a coffee substitute. Florets have been used as imitation saffron. The root"
"Merienda Merienda is a light meal in southern Europe, particularly Spain, Portugal (lanche or merenda), Italy (merenda), Slovenia and Croatia (marenda), as well as Hispanic America and the Philippines. Usually taken in the afternoon or for brunch, it fills in the meal gap between the noontime meal and the evening meal, being the equivalent of afternoon tea in the English-speaking world; or between breakfast and lunch. It is a simple meal that often consists of a piece of fruit, cookies, yogurt, and other snacks paired with juice, hot chocolate, coffee, spirits, or other beverages. It is typical for Argentines and"
"made this way. Sauces and salsas were also ground in a mortar called a molcajete. Today, blenders are more often used, though the texture is a bit different. Most people in Mexico would say that those made with a molcajete taste better, but few can do this now. The most important food for festivals and other special occasions is mole, especially mole poblano in the center of the country. Mole is served at Christmas, Easter, Day of the Dead and at birthdays, baptisms, weddings and funerals, and tends to be eaten only for special occasions because it is such a"
"and history have contributed to the development of this varied gastronomy. The dishes most representative of Getafe are the ""cocido madrileño"", tripe ""a la madrileña"", chickpea stew, Spanish omelette, sea bream ""a la madrileña"", red cabbage, and others. In terms of wine, the most prominent are the wines of Madrid. Of these, the most famous are those of San Martín de Valdeiglesias, Arganda del Rey, and Navalcarnero. In the large malls and on the central streets of Getafe, it is possible to find a variety of restaurants. One of the most luxurious and recognized of these is ""Las Moreras"", located"
"Paella Paella (; ) is a Valencian rice dish that has ancient roots but its modern form originated in the mid-19th century in the area around Albufera lagoon on the east coast of Spain adjacent to the city of Valencia. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols. Types of paella include Valencian paella, vegetable paella (), seafood paella (), and mixed paella (), among many others. Valencian paella is believed to be the original recipe and consists"
"are diced, cooked in olive oil with olives, capers, thyme, bay leaves, white pepper and ground meat. Mozzarella, ricotta are cooked in a bechamel sauce. The sauce is then mixed with the ground meat and beaten eggs to hold the meat in place. Meat is then layered on the fried plantains then baked. When done pastelón is garnished with parsley and parmesan cheese. Pastelón Pastelón is a Latin Caribbean casserole dish layered like Italian lasagne made with sweet plantains, ground beef, tomato-based sauce and cheese. . The pastelón de plátano maduro, is a generous size layered dish consisting of staple"
"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"
"onions, vinaigrette sauce, shoestring potatoes, mustard, hot sauce and many others. It is usually served as a casual meal, perhaps with a cold beer, very popularly on road-side dinners. In Chile, ""choripanes"" are very popular, particularly consumed as a classic appetizer during ""asado""s. Traditionally served in marraqueta and topped with aji and pebre, also mayonnaise is commonly used. Chilean ""choripanes"" are also made with longanizas instead of ""chorizos"". Usually sold in bakeries (""""panaderías""""), they consist of a Spanish-style ""chorizo"" such as ""chistorra"" or ""cantimpalo"", pickles and mayonnaise inside a typical home made Puerto Rican bread called ""pan de agua"". Other"