Spain

Pulpo a la Gallega is an octopus dish which originates from the Galicia region of Spain. This dish is very simple. The octopus is boiled and once cooked, it is sliced then drizzled with oil and paprika. It is often served over sliced potatoes, and with a glass of wine. The general consensus is that …

Pepito is a traditional Spanish sandwich made using beef, pork or chicken. It is also widely consumed throughout Latin America, in particular Venezuela where it is a popular street food and Mexico. Additional primary ingredients used to prepare this sandwich include refried beans, black beans or pinto beans. The bread can be a soft roll, …

Bocadillo, also known as bocata, is a Spanish sandwich prepared using Spanish bread, usually a baguette or similar kind of bread, cut lengthwise. There are many variations but the classic bocadillo includes ingredients like slices of pickled green (or red) peppers, slices of pork loin, tomatoes, sliced Manchego cheese, and some olive oil.  Often bocadillos …

Rabo de Toro is a Spanish dish of stewed ox tail cooked for several hours in a red wine and tomato stock mixture. Traditionally, Rabo de Toro was made out of the tails of fighting bulls – a male cow who had succumbed to a bull fight. Today, is more popularly made with ox tail. …

Pisto Manchego is a classic Spanish dish prepared from garden vegetables with tomato and pepper as its base. Owing to its similarity with its French counterpart, the dish is also famously known as the Manchego ratatouille. The Pisto does not require a lot of oil in its preparation, making it a very healthy and low-calorie …

Obleas are round wafers that are light brown in color that are popular throughout Latin America, and Colombia in particular where they are said to have originated. They are usually spread with Colombian caramel called arequipe and topped with cheese, jams, sprinkles or fruits. Obleas are also very popular among Latin American countries such as …

Migas is a popular Spanish and Portuguese dish consisting of leftover bread and ingredients such as bacon, chorizo and grapes. There are variations on the dish depending on the region it is made, such as using corn bread or pinto beans. It is most often served as a side to other main dishes. Origin & …

Lechon is a pork dish, typically cooked using a whole pig on a spitroast, that is popular in the Philippines, Spain, Cuba, Dominican Republic and other former Spanish colonies. For pork lovers, Lechon is a dream come true because well, it’s basically all pork! After spinning slowly around a fire for hours, the meat of …

There’s a whole lot of reasons anyone would want to visit Spain: gorgeous beaches, world-renowned art, colorful history, and of course delicious food. Due to the mountainous regions of Spain and its history of various small kingdoms and ethnic groups, Spanish cuisine can be very regional. Different parts of Spain, from Catalonia to Basque Country, …

Hispanic cuisine undoubtedly boasts some of the most flavorful dishes in the world. And Hispanic soups are no exception! Traditional Hispanic soups contain a myriad of unique ingredients. Offal meats like beef tongue, oxtail, and tripe are often used in Hispanic meals and bring them to life. Delightful. Warm. Cozy. Not much compares to the comfort …

Travelling through Argentina it’s not difficult to be able find and eat fried calf or bulls testicles (criadillas), served with salsa. Fancy trying that? “Criadillas” are fried bulls testicles, eaten predominantly in regions where bullfighting is popular and often by the victorious matador as a sign of strength. You can also try them in Spain or …