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small toasted pieces of bread (crumbs) with olive oil, garlic and bacon, mainly. Paella. Valencia. rice dish. a saffron rice dish traditionally made with chicken, rabbit, and butter beans (Paella Valenciana). Patatas bravas ("fierce potatoes") Madrid. potato dish. cube-shaped fries with salsa brava, a spicy sauce.
Spanish cooking. Spanish cuisine ( Spanish: Cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with important differences between the traditions of each of Spain's regional cuisines.
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. Culinary influences come from the historic Christian, Muslim, and Jewish ...
A staple among the small dishes that make up a classic tapas menu, patatas bravas – “brave potatoes” – is named for its spicy sauce, rare in a land that generally shuns fiery food.
As the home of the Spanish royal family, Madrid’s cuisine reflects the class divide of the city. On one hand, there’s indulgent, rich dishes like roast baby lamb, which Andrés lovingly pores ...
The following programming is exclusive to PBS Kids web-based platforms, such as the PBS Kids website, PBS Kids Video app, and other streaming platforms. This content is not broadcast by PBS Kids and has never been aired on television. 1 Co-distributed by Amazon Prime Video, the official streaming partner for PBS Kids programming.
Atole ( Spanish: [aˈtole] ⓘ, believed to come from Nahuatl ātōlli [aːˈtoːlːi] or from Mayan), [1] also known as atolli, atol and atol de elote, is a traditional hot masa -based beverage of Mexican origin. Atole can have different flavors added such as vanilla, cinnamon, and guava. [2] Chocolate atole is known as champurrado or simply ...
Arepa ( Spanish pronunciation: [aˈɾepa]) is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America. [1] [2] [3]