Spain

Bienmesabe is a Spanish dessert made using ground almonds, egg yolk and honey as its main ingredients. Other ingredients such as cinnamon, lemon zest and sweet wine are also added, depending on the recipe used. Bienmesabe is a dish that is influenced by Moorish cuisine (those from Arabic North Africa) and is particularly popular in …

Natillas is a traditional egg custard dessert from Spain. The custard is made by whisking hot milk into an egg and cornstarch mixture. The mixture is then cooked in a pot until it is thick. The flavorings are added at various stages. After cooking, the custard is chilled for several hours to be served cold, …

Chicharrón is a Spanish pork dish made by frying pieces of pork skin or pork belly until they turn golden brown and crispy. While frying is the traditional and preferred method of cooking, chicharrón can also be made by baking. Besides being the name of the dish, Chicharrón also means crackling in Spanish. The plural …

Croquetas de Pollo, or chicken croquettes, is a Spanish dish of breaded then deep-fried chicken pieces. To make the croquettes, chicken is first cooked then cut into small pieces. The chicken is mixed into a bechamel sauce. The mixture is molded into small finger shaped logs which are dipped into eggs then rolled into breadcrumbs …

Puchero is a kind of Spanish-originating stew consisting of a wide range of vegetables, the exact ingredients of which vary by region. The dish is also very popular in Yucatán, Mexico, Argentina, Paraguay, Uruguay, the Philippines, and the independent communities of Andalusia and the Canary Islands. Puchero is basically similar to the Spanish cocido but …

Rosquillas are crown-shaped, deep-fried donuts, popular in Spain. There are several varieties of Rosquillas but the classic ones are made using a mixture of ingredients such as eggs, sugar, milk, oil, lemon zest, flour, baking powder and anisette. Rosquillas are comparatively smaller in size to regular donuts, fluffy in texture, and consist of a hole …

Torrejas are a traditional dessert eaten in Latin American countries such as Spain, El Salvador and Mexico, made from bread which is dipped in eggs before being fried and soaked in a sweet syrup.  Bolillo rolls are the preferred type of bread to use for torrejas as they are thick and crusty, so can withstand …

Baby eels, popularly known as angulas, are pale, worm-shaped seafood eaten in the Basque region of Spain. Baby eels were traditionally cooked and consumed individually in a small earthenware dish along with a unique wooden fork prepared using Boj wood. Considered to be one of Spain’s most expensive foods, they are generally consumed tapas-style, as …

Tarta de Santiago is a Spanish almond cake or pie, prepared using ground almonds, eggs and sugar. The cake is further flavored by lemon zest, sweet wine, brandy or grape marc, depending on the recipe followed. Tarta de Santiago is known to be naturally gluten-free as its recipe does not contain any wheat flour. The …

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 spit roast, that is popular in the Philippines, Spain, Cuba, Dominican Republic and other former Spanish colonies. After spinning slowly around a fire for hours, the meat of a Lechon is perfectly tender with a crispy (albeit slightly chewy) skin. What Does …

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, …