"It is cooked in a cauldron and served hot. Garlic and tomatoes may be added. Another well-known variant in La Mancha is gazpachos de pastor or galianos. Some other hot meat or fish dishes from other regions are called gazpachos (gazpacho jumillano, gazpacho de Yecla, gazpacho de Requena, etc.). Gazpacho is often eaten during the very hot and dry summers in Castilla y León. The gazpacho made in La Moraña in the province of Ávila has large pieces of vegetables floating in a watery soup. Gazpacho Gazpacho (; ) or Andalusian gazpacho is a cold soup made of raw, blended"
"Gazpachuelo Gazpachuelo is a soup originating from Málaga, Spain and is a typical fisherman's dish, consisting of fish stock, a type of mayonnaise, garlic, egg yolk and olive oil. The white of egg is added to thicken the mixture along with cubed potatoes. Although it is consumed hot, it owes its name to the fact that it contains the four basic ingredients of gazpacho: bread, garlic, oil and water. It is a typical dish of the lower classes because of the low cost of the basic ingredients. It is eaten with a spoon and bread dipped into the broth. Other"
"paste which works as an emulsifier, bread, olive oil, vinegar and salt. To the traditional ingredients red fruits such as strawberries, muskmelon, etc., may be added, making the gazpacho a bit sweeter. Gazpacho may be served as a starter, main dish, or tapa. A popular variation comes from the town of Rota in the province of Cadiz. During times of drought there was not enough water to make gazpacho; arranque has the same ingredients as gazpacho, but uses less water and bread, making it a sort of cream. Some people add more bread until it takes on the consistency of"
"Gazpacho Gazpacho (; ) or Andalusian gazpacho is a cold soup made of raw, blended vegetables. A classic of Spanish cuisine, it originated in the southern region of Andalusia. Gazpacho is widely eaten in Spain and Portugal, particularly during the hot summers, as it is refreshing and cool. There are other recipes called ""gazpacho"", such as ""gazpacho manchego"", which is very different from Andalusian gazpacho. There are also a number of dishes that are closely related to Andalusian gazpacho and often considered variants thereof, such as ajoblanco, salmorejo, pipirrana, porra antequerana (closer to a bread soup), cojondongo and Portuguese gaspacho"
"variations that can be cooked are to boil the potatoes with shell fish, peeled shrimps or whitebait. Gazpachuelo Gazpachuelo is a soup originating from Málaga, Spain and is a typical fisherman's dish, consisting of fish stock, a type of mayonnaise, garlic, egg yolk and olive oil. The white of egg is added to thicken the mixture along with cubed potatoes. Although it is consumed hot, it owes its name to the fact that it contains the four basic ingredients of gazpacho: bread, garlic, oil and water. It is a typical dish of the lower classes because of the low cost"
"main groups, carbohydrates, proteins, enzymes, lipids, minerals and vitamins. Flour is added to tomato soup to increase its viscosity. The starch in the flour acts as a gelling agent and increases the viscosity of the product. When starch granules found in the flour are heated in solution they become less ordered and begin to gel. During this process of gelatinization the crystal like structures of the starch granules disappear and the swelling starts creating a viscoelastic product. Gazpacho is a tomato soup of Spanish origin, served cold. It originates in the region of Andalucía in southern Spain. Gazpacho is widely"
"the gazpacho rather than as a garnish, is called ""gazpacho extremeño"". Andalusian sources say that gazpacho should be slightly chilled, but not iced. Ingredients, texture, and how thick the gazpacho is made vary regionally and between families. Similar cold raw soups such as Arjamolho in Portugal, salmorejo, porra antequerana and ajoblanco, are also popular in Andalusia, although not as widespread as gazpacho. ""Gazpacho manchego"", despite its name, is a meat stew, served hot, not a variation on the cold vegetable soup. The original recipe using bread, water, vinegar, oil and salt is traditional in the Iberian Peninsula, perhaps going back"
"the Andalusian cold soup also called ""gazpacho"". There are ways of preparing ""torta de gazpacho""-based dishes without meat. In ancient times when meat or game was scarce, gazpachos were prepared with a vegetable stew. The main ingredient of the stew were seasonal vegetables, like zucchini, bell pepper and eggplant, especially in the comarcas of the Region of Murcia. In La Mancha, a much less fertile region, bladder campion ""(Silene vulgaris)"" leaves were used for the stew instead of the meat. Traditionally the vegetarian gazpachos were considered inferior fare, only to be eaten in difficult times or by the poor people."
"its dishes. It is said that the best La Mancha cuisine cookbook is the novel ""Don Quixote"" by Miguel de Cervantes. Wheat and grains are a dominant product and ingredient. They are used in bread, soups, gazpacho manchego, crumbs, porridge, etc.. One of the most abundant ingredients in Manchego cuisine is garlic, leading to dishes such as: ajo arriero, ajo puerco, and garlic marinade. Some traditional recipes are gazpacho manchego, pisto manchego, and migas ruleras. Also popular is morteruelo, a kind of foie gras manchego. Manchego cheese is also renowned. Given the fact that its lands are dry, and thus"
"and an indoor recreational center with a pool. The characteristic cuisine of Fuente-Álamo is rooted in the town's agrarian roots, brimming with strong, high-calorie dishes. The local specialty is the torta de Gazpacho, not to be confused with the Andalusian gazpacho. Though recipes vary, they all use flatbread. The torta de Gazpacho often includes game (rabbit, hare, partridge) and snail. ""Gazpacho viudo"" is made with potatoes, tomatoes, and peppers instead of meat. Another type of gazpacho viudo is made with bacon. ""Gazpacho con orugas"" is made with fresh arugula from the local fields and mountains. Another distinctive local dish is"
"basic popular dishes the ones based on chick peas are dominant. Other main ingredients are ""habichuelas"" (beans), potatoes, pumpkin, chestnuts, onions and bell peppers. The most famous dishes of Extremadura are the ""cocido extremeño"", the ""potaje de garbanzos y judías blancas"" (chick pea and bean soup), the ""sopa blanca de ajos"" (white garlic soup), the ""potaje de castañas secas"" (chestnut soup), the ""olla con ""asaura"""" (a stew with offal and blood), the ""Ajoblanco extremeño"" and the ""gazpacho extremeño"" (a variant of gazpacho with ham). There is very little in the way of vegetarian dishes in the traditional cuisine. Some of"
"instead of remaining in steak form. Another variant is to place pico de gallo on top of the eggs instead of parsley, onion and beets. Another variant marinates the meat using ingredients including soy sauce. Silpancho can be found in a type of sandwich called ""Trancapecho"", containing all the ingredients (even rice). Silpancho Silpancho (original Quechua word: Sillp'anchu) is a typical, popular Bolivian food from the city of Cochabamba. When prepared properly, this tends to be a large and filling meal laden with carbohydrates and fat. It consists of a base layer of rice, usually white, followed by a layer"
"Silpancho Silpancho (original Quechua word: Sillp'anchu) is a typical, popular Bolivian food from the city of Cochabamba. When prepared properly, this tends to be a large and filling meal laden with carbohydrates and fat. It consists of a base layer of rice, usually white, followed by a layer of boiled and sliced potatoes. Next, a thin layer of schnitzel-style meat is laid on top, followed by a layer of chopped tomato. In addition, onion, beet and parsley are mixed together and topped with either one or two fried eggs. Variants including dicing and cooking the meat over the rice cooked"
"its cuisine. The Andalusian dish that has achieved the most international fame is Gazpacho. It is a cold soup made with five vegetables, vinegar, water, salt, olive oil, and stale bread crumbs. Other cold soups include: pulley, Zoque, salmorejo, etc. Snacks made with olives are common. Meat dishes include: flamenquín, pringá, oxtail stew and Menudo Gitano (also called Andalusian tripe). The hot soups include cat soup (made with bread), dog stew (fish soup with orange juice) and Migas Canas. Fish dishes include: fried fish, cod pavías, and parpandúas. A culinary custom is the typical Andalusian breakfast, which is considered to"
"or bread croutons. The ""gachas extremeñas"" are a dessert from Extremadura flavored with anise ""(Pimpinella anisum)"". In this dish breadcrumbs are added to the mixture during the cooking. Gachas Gachas is an ancestral basic dish from central and southern Spain. Its main ingredients are flour, water, olive oil, garlic, paprika and salt. Gachas are based on a very ancient Iberian flour-based staple food preparation. Gachas may have different consistencies, from a liquid soup to a pie-like thick cake with a golden crust. The way of preparing them changes from area to area and from family to family. Gachas is considered"
"serve with grapes. Zoque (dish) The ""Zoque"" is a variant of the very popular salmorejo in Málaga. It is a cold soup that has, as main ingredients, red vegetables, such as tomatoes, red pepper, carrot, etc. It differs from the gazpacho because this preparation, uses garlic and carrot, besides presenting a thicker texture. It is usually served cold with ham or shrimp. One feature of this soup is its creamy texture. The word ""Zoque"" has its origins in the Arabic language, """"suqat"""", meaning waste or worthless item, indicating the use made of stale bread as one of its ingredients. It"
"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,"
"under the name """"torta cenceña"""". To prepare ""gazpachos"" the flat bread is torn or cut into small pieces and mixed with a somewhat liquid stew in order to prepare a warm dish. This dish originated in the hearty food shepherds needed when they came back home on cold winter nights. It is traditional to serve this dish by placing the pan or large plate in the middle and all the guests sitting around eating from it. Sometimes instead of the plate the gazpacho is poured on a very large flat bread. This type of gazpacho should not be confused with"
"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"
"Guacamole Guacamole (; informally shortened to ""guac"" in English-speaking territories since the 1980s) is an avocado-based dip, spread, or salad first developed by the Aztecs in what is now Mexico. In addition to its use in modern Mexican cuisine, it has become part of international and American cuisine as a dip, condiment and salad ingredient. The name comes from an Aztec dialect via Nahuatl , which literally translates to ""avocado sauce"", from ""āhuacatl"" (""avocado"") + ""molli"" (""sauce"", literally ""concoction""). In Mexican Spanish, it is pronounced , in American English, it is pronounced , and in British English, . Avocados were"
"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),"
"Gallo pinto Gallo pinto or gallopinto is a traditional dish of Costa Rica and Nicaragua, consisting of rice and beans as a base. Gallo pinto has a long history and is important to various Latin American cultures. The beans in gallo pinto are quickly cooked until the juice is almost consumed, then combined with readied rice, and other ingredients such as cooked bell peppers, chopped onions, and garlic. Salza Lizano, a sauce created in Costa Rica, is commonly included for a more flavorful finish. The history of gallo pinto is found in both Costa Rica and Nicaragua, where the dish"
"scrambled eggs and peas. The dish has a significant amount of protein and nutrients, and a moderate amount of carbohydrates. Revuelto Gramajo Revuelto Gramajo (English: Scrambled Gramajo) is a common hash dish in Argentine cuisine consisting of fried julienne potatoes, eggs, cheese and vegetables. It is common in Buenos Aires, and has been described as one of the city's ""quintessential"" dishes. French fries are sometimes used as an ingredient in the dish. Revuelto Gramajo is named after Colonel Artemio Gramajo (June 1838 – 1914), a former government administrator of Buenos Aires. The dish was created by a chef with the"
"Ajoblanco Ajoblanco (sometimes written ajo blanco) is a popular Spanish cold soup typical from Granada and Málaga (Andalusia). It is also a common dish in Extremadura (Ajo Blanco Extremeño). This dish is made of bread, crushed almonds, garlic, water, olive oil, salt and sometimes vinegar. It is usually served with grapes or slices of melon. When almonds were not available, for instance during the post-war period, flour from dried beans was used. Ajoblanco is sometimes referred to as ""white gazpacho."" The dish has its origins in the Roman cuisine, which was introduced the Roman Province of Hispania. It would eventually"
"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,"
"with orange-flower water and shaped into roses and other delicate flowers before they are baked. Marzipan can also be made from oatmeal, farina, or semolina. In Iran, marzipan fruit is a traditional Passover treat, replacing biscuits and cakes. In Latin American cuisine, marzipan was brought from Spain and is known by the ""Castilian"" (Spanish) word ""mazapán"" and is also traditionally eaten at Christmas, although Latin American ""mazapán"" is generally made with peanuts in place of almonds as the Spanish ""mazapán"". In the Indian state of Goa, marzipan ("") was introduced from Portugal. However, the Goan version uses cashew nuts instead"
"day, usually consists of rice, meat, beans, and salad. ""La Bandera"" (literally ""The Flag"") is the most popular lunch dish; it consists of meat and red beans on white rice. ""Sancocho"" is a stew often made with seven varieties of meat. Meals tend to favor meats and starches over dairy products and vegetables. Many dishes are made with ""sofrito"", which is a mix of local herbs used as a wet rub for meats and sautéed to bring out all of a dish's flavors. Throughout the south-central coast, bulgur, or whole wheat, is a main ingredient in ""quipes"" or ""tipili"" (bulgur"
"Choripán Choripán (plural: ""choripanes"") is a type of sanguche with ""chorizo"", popular in Argentina ,Chile and Uruguay. The name comes from the combination of the names of its ingredients: a grilled ""chorizo"" (sausage) and a ""pan"" (crusty bread) such as a ""marraqueta"", baguette or francés. The Argentine ""choripán"" consists of a sausage made out of beef and pork, hot off the grill, split down the middle, and served on a roll. The ""chorizo"" may be used whole or cut in half lengthwise, in which case it is called a ""mariposa"" (butterfly). It is customary to add sauces on the bread,"
"jalapenos, as done by Anaya who created ""nachos"". The modern form of nachos has several possible ingredients with the most common toppings being, cheese, guacamole, salsa, sour cream, jalapenos, and sometimes lettuce. Lettuce is a less common topping, if added at all. The topping of the greatest quantity is often the cheese. Nachos vary from the modern style served in restaurants to the quick and easy nachos sold at concession stands in stadiums. The nachos sold at concession stands consists of tortilla chips topped with pump-able cheese sauce. The cheese sauce comes in condensed form to which water or milk"
"""aipim"" or ""macaxeira"", among other names), yams, and fruit like açaí, cupuaçu, mango, papaya, guava, orange, passion fruit, pineapple, and hog plum are among the local ingredients used in cooking. Some typical dishes are feijoada, considered the country's national dish; and regional foods such as , , vatapá, moqueca, polenta (from Italian cuisine) and acarajé (from African cuisine). There is also ""caruru"", which consists of okra, onion, dried shrimp, and toasted nuts (peanuts or cashews), cooked with palm oil until a spread-like consistency is reached; ""moqueca capixaba"", consisting of slow-cooked fish, tomato, onions and garlic, topped with cilantro; and ""linguiça"","
"Gachas Gachas is an ancestral basic dish from central and southern Spain. Its main ingredients are flour, water, olive oil, garlic, paprika and salt. Gachas are based on a very ancient Iberian flour-based staple food preparation. Gachas may have different consistencies, from a liquid soup to a pie-like thick cake with a golden crust. The way of preparing them changes from area to area and from family to family. Gachas is considered an unrefined rural dish, the food of shepherds, farmers and itinerant labourers. It has been also described as a 'fundamental Gitano dish'. The ""gachas"" have largely been ousted"
"purée and then serve in a shallow bowl, garnished with ham and egg and accompanied by fresh bread. Salmorejo Salmorejo is a purée consisting of tomato and bread, originating from Cordoba in Andalucia, south Spain. It is made from tomatoes, bread, oil, garlic. Normally, the tomatoes are skinned and then puréed with the other ingredients. The purée is served cold and may be garnished with diced Spanish serrano ham and diced hard-boiled eggs. Salmorejo is more pink-orange in appearance than gazpacho, and is also much thicker and creamier in texture, because it includes more bread. There are several variations in"
"Therefore, they were known as gazpachos viudos (widowed gazpachos); the reference to a widower originating in the fact that an essential ingredient was missing. Presently spinach may be used instead of the bladder campion leaves. Torta de gazpacho Torta de gazpacho is a type of torta, or flat bread, used to prepare a dish called ""gazpacho"" in La Mancha and Southeast Spain, including Murcia and parts of the autonomous community of Valencian. A ""torta de gazpacho"", also known as ""torta de Pastor"", is a flat and round bread made with wheat flour without yeast. Along with the gachas the ""tortas"