Side, Snack, Appetizer

Aceite de Lucena

Extra virgin olive oil made in lucena, córdoba, andalusia, spain using hojiblanca olives

Side, Snack, Appetizer

Aceituna Aloreña de Málaga

Table olives from malaga, andalusia, spain that are prepared in three different ways: verdes frescas (fresh green), curadas (cured) and tradicionales (traditional)

Main

Ajoblanco

Ajoblanco (sometimes written ajo blanco) is a popular spanish cold soup typical from granada and málaga (andalusia). 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."extremaduran ajoblanco (ajoblanco extremeño) is a related though somewhat different dish, since it contains egg yolk in the emulsion as well as water, olive oil, garlic and bread, and while vegetables such as tomatoes or cucumbers may be added, it does not usually contain almonds.

Main

Ajo harina

Cod and potato stew with vegetables, cumin, paprika, saffron

Main

Alboronia

Stewed eggplant, peppers, pumpkins, tomatoes with paprika, common during lent

Main

Alcauciles rellenos

Stuffed artichokes

Side, Snack, Appetizer

Alfajor de Medina Sidonia

Arab-style cakes made with honey, hazelnuts, almonds, flour, breadcrumbs and spices such as cinnamon, clove, coriander, and sesame, from medina sidonia (cádiz), andalusia, spain

Side, Snack, Appetizer

Alpujarra cheese

Alpujarras cheese is a spanish cheese from the eastern region of andalusia, which includes the provinces of granada, almería and the penibética mountain chain. the cheese takes its name from la alpujarra (or las alpujarras), a mountainous region which occupies a part of southern granada province and western almeria province. this area has a long history and tradition of goatherding. alpujarras cheese is made from the milk of the white andalusian domesticated goat.the cheese is made as a fresh or matured variety and is classified as fatty to extra fatty. the presentation of the mature cheese is in the form of cylinders, rather wider than they are high. the rind faces are usually marked with patterns of flowers and the sides with lines, which are intended to simulate the imprint of rushes, including the authorising mark of the protected designation of origin p.d.o. the cheese is sold in pieces of between 500–1,000 g (18–35 oz). if fresh, and up to 2 kg (4.4 lb) if cured.

Main

Andrajos

Andrajos is a typical dish of jaén province, albacete, granada province and murcia, spain. it consists of a stew of tomato, onion, garlic, red pepper and rabbit, thickened with cake flour. it is a dish of the rural people and generally consumed in winter. variants of the dish derive from the type of meat used. hare and cod are often used instead of rabbit.

Side, Snack, Appetizer

Antequera

Extra virgin olive oil using hojiblanca, arbequina, gordal de archidona, lechín de sevilla (zorzaleño), picual (marteño), picudo, verdial de huévar and verdial de vélez-málaga olives, from antequera, andalusia, spain

Main

Arroz con chorizo

Rice with chorizo, may also be made with chicken

Main

Arroz empedrado

Rice with beans, may also include cod

Side, Snack, Appetizer

Baena

Extra virgin olive oil from picudo (carrasqueño), lechín, chorrúo (jardúo), hojiblanca, and picual olives, from baena, andalusia, spain

Dessert, Sweet

Bienmesabe antequerano

Bienmesabe (spanish: "it tastes good to me") is a sweet spanish dessert prepared with honey, egg yolk, and ground almonds as primary ingredients. its consistency significantly varies depending upon preparation methods used. the dessert is also popular in the cuisine of the canary islands. it has been described as influenced by moorish cuisine. several variations of the dessert exist.

Main

Bocadillo de calamares

Squid sandwich or bocadillo de calamares in spanish, is a culinary specialty very common in spain consisting of squid battered in flour and fried in oil that is usually olive, or the more sophisticated version that is all of the above plus a spicy tomato sauce and mayonnaise with garlic similar to that of patatas bravas. it is usually served hot and freshly made. this type of sandwich (specifically the original version without sauce) is very popular in madrid and can be found in most of the bars of the spanish capital, particularly in the plaza mayor as well as the calle de botoneras at the southeast corner of plaza mayor. in zaragoza, the sophisticated version of the calamari sandwich is traditional, with the spicy sauce (tomato, mayonnaise and garlic), and it is called bocadillo de calamares bravos or spicy squid sandwich, which is served in the bars on calle cinco de marzo.

Side, Snack, Appetizer

Boquerones al limón

Fried anchovies with lemon

Dessert, Sweet

Borrachuelo

Thin fried dough flavored with liqueur, citrus, anise, cinnamon, common during christmas

Drink

Brandy de Jerez

Side, Snack, Appetizer

Caballa de Andalucia

Scomber japonicus mackerel filets preserved in olive or sunflower oil, from andalusia, spain

Main

Calamares a la plancha

Grilled squid

Main

Caldillo de perro

Caldillo de perro (literally "dog soup") is a fish soup of andalusia (southern spain). the name is said to come from "el perro," the nickname of a shipboard cook in el puerto de santa maría. the main ingredients are hake, garlic, olive oil, lemons, and seville oranges. it is customarily served with sour orange juice. it is a common dish in the fishing districts.the fresh fish stock is cut into slices and seasoned with salt. the soup is traditionally cooked in a clay pot. olive oil, garlic, onions, leeks, carrots, and parsley (with mussels occasionally added) are brought to a boil and then gently simmered for approximately 30 minutes. the sliced fish is added at the end and served with sour orange juice and white bread. the soup is served hot and freshly cooked.

Main

Chicharrón

Chicharrón (spanish: [tʃitʃaˈron], andalusian: [ʃiʃaˈron], plural chicharrones; portuguese: torresmo [tuˈʁeʒmu, toˈʁezmu, toˈʁeʒmu]; filipino: chicharon; chamorro: chachalon) is a dish generally consisting of fried pork belly or fried pork rinds. chicharrón may also be made from chicken, mutton or beef.

Side, Snack, Appetizer

Chirimoya de la Costa tropical de Granada-Málaga

Fino de jete cherimoya fruit from granada and málaga, andalusia, spain

Side, Snack, Appetizer

Chorizo al vino

Chorizo sausage braised in red wine, though white wine may be used, serve with bread

Main

Chuleta de cordero

Lamb chops

Side, Snack, Appetizer

Cogollos de lechuga

Dwarf romaine lettuce topped with any number of ingredients, dressing, meat, anchovies

Side, Snack, Appetizer

Cordero Segureño

Segureño lambs reared in huéscar, andalusia, spain

Main

Cuttlefish

Cuttlefish or cuttles are marine molluscs of the order sepiida. they belong to the class cephalopoda, which also includes squid, octopuses, and nautiluses. cuttlefish have a unique internal shell, the cuttlebone, which is used for control of buoyancy. cuttlefish have large, w-shaped pupils, eight arms, and two tentacles furnished with denticulated suckers, with which they secure their prey. they generally range in size from 15 to 25 cm (6 to 10 in), with the largest species, the giant cuttlefish (sepia apama), reaching 50 cm (20 in) in mantle length and over 10.5 kg (23 lb) in mass.cuttlefish eat small molluscs, crabs, shrimp, fish, octopus, worms, and other cuttlefish. their predators include dolphins, sharks, fish, seals, seabirds, and other cuttlefish. the typical life expectancy of a cuttlefish is about 1–2 years. studies are said to indicate cuttlefish to be among the most intelligent invertebrates. cuttlefish also have one of the largest brain-to-body size ratios of all invertebrates.the "cuttle" in cuttlefish comes from the old english name for the species, cudele, which may be cognate with the old norse koddi (cushion) and the middle low german kudel (rag). the greco-roman world valued the cuttlefish as a source of the unique brown pigment the creature releases from its siphon when it is alarmed. the word for it in both greek and latin, sepia, now refers to the reddish-brown color sepia in english.

Main

Emblanco

White fish soup with vegetables

Side, Snack, Appetizer

Ensalada de repollo

Coleslaw (from the dutch term koolsla meaning 'cabbage salad'), also known as cole slaw, or simply as slaw, is a side dish consisting primarily of finely shredded raw cabbage with a salad dressing or condiment, commonly either vinaigrette or mayonnaise. coleslaw prepared with vinaigrette may benefit from the long lifespan granted by pickling.

Side, Snack, Appetizer

Espárrago de Huétor-Tájar

Green-purple asparagus (asparagus officinalis l.) from huétor–tájar, andalusia, spain

Side, Snack, Appetizer

Estepa

Extra virgin olive oil made with hojiblanca, manzanilla, arbequina, picual (marteña) and lechín olives, from estepa, andalusia, spain

Main

Fabada asturiana

Fabada asturiana, often simply known as fabada, is a rich asturian bean stew, originally from and most commonly found in the autonomous community of principality of asturias, but widely available throughout the whole of spain and in spanish restaurants worldwide. canned fabada is sold in most supermarkets across the country. fabada is a hot and heavy dish and for that reason is most commonly eaten during winter and as the largest meal of the day, lunch. it is usually served as a starter, but may also be the main course of the meal. it is typically served with asturian cider or a red wine.

Main

Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

Side, Snack, Appetizer

Flamenquín

The flamenquín is an andalusian dish made with slices of jamón serrano wrapped in pieces of pork loin, coated breadcrumb batter, and deep-fried. it is often garnished with french fries and mayonnaise. a common variation replaces the loin with boiled ham. it can also be made with other fillings, such as fish, cheese, or poultry. the size of the finished roll ranges from a small ball up to pieces 40 centimetres (16 in) long, and can be served sliced or whole.

Main

Gachas

Gachas is an ancestral basic dish from central and southern spain. its main ingredients are flour, water, olive oil, garlic, paprika and salt.

Dessert, Sweet

Gachas dulces

Sweet porridge made with milk, bread or flour, cinnamon, lemon, commonly topped with toasted cubes of bread (tostones)

Main

Gamba blanca

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten.the term "prawn" is used particularly in the united kingdom, ireland, and commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. shrimp that are present in this category often belong to the suborder dendrobranchiata. in north america, the term is used less frequently, typically for freshwater shrimp. the terms shrimp and prawn themselves lack scientific standing. over the years, the way they are used has changed, and in contemporary usage the terms are almost interchangeable.

Side, Snack, Appetizer

Garbanzo de Escacena

Dried chickpeas (cicer arietinum l.) from escacena del campo, andalusia, spain

Main

Gazpachuelo

Gazpachuelo is a soup originating in málaga, spain and is a typical fisherman's dish, consisting 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 variations that can be cooked are to boil the potatoes with shell fish, peeled shrimps or whitebait.

Side, Snack, Appetizer

Habas con jamon

Broad beans with spanish ham

Breakfast

Harcha

Harcha (arabic: حرشة, romanized: ḥarša) is a semolina bread native to the middle atlas in morocco, and also found in algeria.

Side, Snack, Appetizer

Harcha

Harcha (arabic: حرشة, romanized: ḥarša) is a semolina bread native to the middle atlas in morocco, and also found in algeria.

Main

Huevos a la flamenca

Eggs baked on top of sofrito sauce with chorizo, serrano ham

Side, Snack, Appetizer

Jabugo

Cured ham or shoulder from pure-bread ibérico pigs, jabugo, andalusia, spain

Side, Snack, Appetizer

Jamón de Serón

Cured ham from blanco belga, chato murciano, duroc, landrace, large white and pietrain pigs reared in serón, andalusia, spain

Side, Snack, Appetizer

Jamón de Trevélez

Cured ham from duroc-jersey, landrace and large white pigs reared in granada, andalusia, spain

Side, Snack, Appetizer

Los Pedroches

Ham or shoulder from pure-bread ibérico pigs reared in córdoba, andalusia, spain

Dessert, Sweet

Mantecados

A polvorón (from polvo, the spanish word for powder, or dust) is a type of heavy, soft, and very crumbly spanish shortbread made of flour, sugar, milk, and nuts (especially almonds). they are mostly produced in andalusia, where there are about 70 factories that are part of a syndicate that produces polvorones and mantecados. under the name mantecados, these sweets are a traditional preparation of other areas of the iberian peninsula as well.polvorones are popular holiday delicacies in all of spain, hispanic america and the philippines. traditionally, they were prepared from september to january, but they are now available all year round.

Side, Snack, Appetizer

Mantecados de Estepa

Christmas sweet cake from estepa, seville, andalusia, spain, made with flour, lard and sugar

Drink

Manzanilla

Manzanilla is a variety of fino sherry made around the port of sanlúcar de barrameda, in the province of cádiz, andalusia (spain), and is produced under the spanish denominación de origen protegida (dop) of manzanilla-sanlúcar de barrameda dop. in spanish, chamomile infusion is called "manzanilla", and thus this wine gets the name because the wine's flavour is said to be reminiscent of such infusion. the sherry is manufactured using the same methods as a fino and results in a very pale, dry wine. it is often described as having a salty flavour, believed to develop from its being manufactured on the sea estuary of the guadalquivir river. sanlúcar de barrameda's cool temperatures and high humidity contribute to a higher yield of flor yeast than in jerez or el puerto de santa maría. the thicker cap of flor better protects the wine from contact with the air, resulting in a fresher, more delicate flavour than other varieties of fino. it is typically aged for five years in a solera, but some types may be aged longer.

Side, Snack, Appetizer

Melva de Andalucia

Melva (frigate mackerel) fillets preserved in olive oil, sunflower oil or water, from tomares, andalusia, spain

Side, Snack, Appetizer

Miel de Granada

Honey from granada, andalusia, spain

Main

Migas de harina

Durum wheat flour cooked with water and, for example, chorizo, ribs, bacon, peppers, garlic

Side, Snack, Appetizer

Mojama

Mojama (spanish pronunciation: [moˈxama]; portuguese: muxama) is a mediterranean delicacy consisting of filleted salt-cured tuna, typical from huelva and cádiz (spain).

Side, Snack, Appetizer

Mojama de Barbate

Cured and dried tuna fish loin, from barbate and vejer de la frontera, cádiz, andalusia, spain

Side, Snack, Appetizer

Mojama de Isla Cristina

Cured and dried tuna fish loin from isla cristina, huelva, andalusia, spain

Breakfast

Molletes de Antequera

A mollete (spanish pronunciation: [moˈʎete]) is a type of bread in spanish cuisine, or an open-faced sandwich with beans and cheese in mexican cuisine.

Side, Snack, Appetizer

Molletes de Antequera

A mollete (spanish pronunciation: [moˈʎete]) is a type of bread in spanish cuisine, or an open-faced sandwich with beans and cheese in mexican cuisine.

Side, Snack, Appetizer

Montes de Granada

Extra virgin olive oil using loaime, lucio and picual olives grown in los montes, granada, andalusia, spain

Side, Snack, Appetizer

Montoro-Adamuz

Extra virgin olive oil made with nevadillo black, picual, lechín seville, weevil and carrasqueño de la sierra olives in córdoba, andalusia, spain

Main

Murex

Murex is a genus of medium to large sized predatory tropical sea snails. these are carnivorous marine gastropod molluscs in the family muricidae, commonly called "murexes" or "rock snails".the common name murex is still used for many species in the family muricidae which were originally given the latin generic name murex in the past, but have more recently been regrouped into different newer genera. the word murex was used by aristotle in reference to these kinds of snails, thus making it one of the oldest classical seashell names still in use by the scientific community.

Main

Olla de san antón

Stew of pork, beans, rice, potatoes, blood sausage, pig ear and tail

Main

Ortiguillas de mar

The snakelocks anemone (anemonia viridis) is a sea anemone found in the eastern atlantic ocean and the mediterranean sea. the latter population is however sometimes considered a separate species, the mediterranean snakelocks anemone (anemonia sulcata).the tentacles are usually a deep green colour with purple tips, the green colour is often attributed to the presence of symbiotic algae within the tentacles but is actually the result of the presence of green fluorescent protein which is present in corals, sea anemones, and some other cnidarians. the anemone tissue contains a symbiotic algae called zooxanthellae, which is necessary for the long-term survival of the sea anemone. when the numbers of algae diminish the anemone may appear dull grey in colour. the algae need light to flourish, so snakelocks anemones will be found in the sunniest pools. on average the snakelock anemone is 8 cm wide.

Side, Snack, Appetizer

Pan cateto

Round yeasted bread

Side, Snack, Appetizer

Pan con tomate

Pa amb tomàquet (catalan pronunciation: [ˈpam tuˈmakət]) ("bread with tomato"), is a traditional food of catalan, valencian, aragonese, balearic and murcian cuisines in spain. pa amb tomàquet is considered a staple of catalan cuisine and identity. while considered a signature toast dish in the catalan countries, it is common in bars throughout the rest of spain, where it is also known as pan con tomate.it consists of bread, which may or may not be toasted, with tomato rubbed over and seasoned with olive oil and salt. it is considered one of the typical examples that define the mediterranean diet, extended as a traditional recipe throughout the catalan countries. it is popularly consumed on its own as a snack or a tapa with any meal, from breakfast to dinner.

Side, Snack, Appetizer

Pan de Alfacar

Hand-made bread formed into buns, rings and rolls, from alfacar and víznar, granada, andalusia, spain

Side, Snack, Appetizer

Pasas de Málaga

Raisins made from dried muscat of alexandria grapes grown in malaga, andalusia, spain

Main

Pastel de papa

Ground meat and mashed potatoes pie/casserole, similar to shepherd's pie, some versions do not contain meat, and are more like scalloped potatoes

Main

Patatas a lo pobre

Patatas a lo pobre (lit. poor man's potatoes) is a simple potato dish from andalusian cuisine. to make the dish thinly sliced potatoes are fried in olive oil to a very soft consistency (like confit potatoes) with onion. then the oil is drained and garlic, parsley and vinegar are added to the hot frying pan to season the finished dish. they can also be served with an egg (con huevo). some other ingredients like bell peppers, garlic and wine vinegar can be used.

Side, Snack, Appetizer

Pebre

Pebre is a chilean condiment made of coriander, chopped onion, olive oil, garlic and ground or pureed spicy aji peppers. it may also contain chopped tomatoes. pebre is most commonly used on bread. it is also used on meat, or when meat such as choripán is provided in a bread roll. in far northern chile, the term pebre refers to a sauce more like bolivian llajwa.

Side, Snack, Appetizer

Pescaito frito

Pescado frito (literally, "fried fish" in spanish and judeo-spanish), also called pescaíto frito (literally "fried little fish" in andalusian dialect), is a traditional dish from the southern coast of spain, typically found in andalusia, but also in catalonia, valencia, the canary islands and the balearic islands. pescado frito is also consumed as a delicacy in inland spain, being very common in the inland andalusian provinces of seville and cordoba. it is also very common throughout the mediterranean basin and is found in provence and roussillon, france and in the coastal regions of italy (where the most common variant using salt cod fillets is known as filetto di baccalà) and greece (where various fish like mediterranean sand smelt, european anchovy, cod, common sole, greater amberjack and picarel are used). it was also eaten by the romans in ancient rome. it is made by coating the fish (usually a white fish) in flour and deep-frying it in olive oil, then sprinkling it with salt as the only seasoning. it is usually served hot, freshly fried, and can be eaten as an appetizer (for example with a beer or wine), or as the main course. usually, it is served with fresh lemon, which is squeezed over the fish or occasionally in escabeche.

Dessert, Sweet

Pestiños

A pestiño is a christmas or holy week pastry that is popular in andalusia and other regions of southern spain. it is a piece of dough, deep-fried in olive oil and glazed with honey or sugar & cinnamon

Dessert, Sweet

Piñonate

Fried dough noodles that resemble pine nuts coated in honey

Dessert, Sweet

Piononos de Santa Fe

Small rolled sponge cakes infused with syrup and filled and topped with egg yolk pastry cream

Side, Snack, Appetizer

Pipirrana

Marinated vegetable salad made with tomatoes, bell peppers, italian green peppers, cucumbers, olives, onions, hard boiled eggs, there are several variations, some resemble a salad whereas others are more like gazpacho

Main

Polea

Wheat flour porridge, may contain cinnamon, honey, fruit, serve with fried bread

Main

Pollo al jerez

Chicken with sherry

Dessert, Sweet

Polvorón

A polvorón (from polvo, the spanish word for powder, or dust) is a type of heavy, soft, and very crumbly spanish shortbread made of flour, sugar, milk, and nuts (especially almonds). they are mostly produced in andalusia, where there are about 70 factories that are part of a syndicate that produces polvorones and mantecados. under the name mantecados, these sweets are a traditional preparation of other areas of the iberian peninsula as well.polvorones are popular holiday delicacies in all of spain, hispanic america and the philippines. traditionally, they were prepared from september to january, but they are now available all year round.

Side, Snack, Appetizer

Polvorones de Estepa

A polvorón (from polvo, the spanish word for powder, or dust) is a type of heavy, soft, and very crumbly spanish shortbread made of flour, sugar, milk, and nuts (especially almonds). they are mostly produced in andalusia, where there are about 70 factories that are part of a syndicate that produces polvorones and mantecados. under the name mantecados, these sweets are a traditional preparation of other areas of the iberian peninsula as well.polvorones are popular holiday delicacies in all of spain, hispanic america and the philippines. traditionally, they were prepared from september to january, but they are now available all year round.

Side, Snack, Appetizer

Poniente de Granada

Extra virgin olive oil made with picual or marteño, picudo, hojiblanca, loaime, lucio and nevadillo de alhama de granada olives, from malaga, andalusia, spain

Side, Snack, Appetizer

Porra antequerana

A cold, tomato and bread soup

Main

Potaje de chicharos

Bean or pea soup with pork, bacon, chorizo

Main

Potaje de garbanzos

Chickpea stew with vegetables, potatoes, chorizo, pork, cod

Main

Prawn

Prawn is a common name for small aquatic crustaceans with an exoskeleton and ten legs (which is a member of the order decapoda), some of which can be eaten.the term "prawn" is used particularly in the united kingdom, ireland, and commonwealth nations, for large swimming crustaceans or shrimp, especially those with commercial significance in the fishing industry. shrimp that are present in this category often belong to the suborder dendrobranchiata. in north america, the term is used less frequently, typically for freshwater shrimp. the terms shrimp and prawn themselves lack scientific standing. over the years, the way they are used has changed, and in contemporary usage the terms are almost interchangeable.

Side, Snack, Appetizer

Priego de Córdoba

Extra virgin olive oil made from picudo, hojiblanco and picual olives grown in priego de córdoba, andalusia, spain

Main

Pringa

Slow-cooked meats such as pork, beef, blood sausage, poultry, for example, serve with bread, make into a sandwich (montadito de pringa)

Main

Puchero

Puchero is a type of stew originally from spain, prepared in yucatán, mexico, argentina, paraguay, uruguay, perú, south of brazil, the philippines, and spain, specifically the autonomous communities of andalusia and the canary islands. the spanish word "puchero" originally meant an earthenware pot, before being extended to mean any vessel, and then the dish cooked in it.the dish is essentially equivalent to the cocido of spain but lacking colorants (such as paprika), using local ingredients which vary from one region to another. in spain chickpeas are widely used. puchero, cocido, and the sancocho eaten in colombia, ecuador, república dominicana, venezuela and puerto rico, are essentially similar dishes.

Side, Snack, Appetizer

Queso Camerano

Cheese made from goat's milk from alpina, malagueña, murciana-granadina and serrana goat breeds reared in málaga, andalusia, spain

Main

Rabo de toro

Oxtail stew dishes are a traditional item in various cuisines. coda alla vaccinara is a modern roman cuisine stew made with oxtail. rabo de toro is a traditional spanish oxtail stew. kare-kare is a meat, tripe, oxtail and vegetables in peanut sauce stew in filipino cuisine customarily served with bagoong alamang (shrimp paste). maafe is an african oxtail stew.oxtail stew is a traditional lesothian cuisine dish. laotian feu can be made with oxtail. oxtail ragout is eaten in italy. in the u.s., clifton's cafeteria served oxtail stew.

Side, Snack, Appetizer

Salchichón

Salchichón is a spanish summer sausage that is made by smoking, drying, cooking or some combination. it is made with pork, although some recipes use other meats including ox, veal or horse.

Main

Salmorejo

Salmorejo, sometimes known as ardoria or ardorío, is a traditional soup originating from andalusia, southern spain, made of tomato, bread, extra virgin olive oil and garlic. normally, the tomatoes are skinned and then puréed with the other ingredients. the salmorejo is served cold and may be garnished with diced spanish serrano ham and diced hard-boiled eggs.the bread used for salmorejo is called pan de telera, which is equivalent to castilian pan candeal. this is a bread with a very dense and white crumb (as it is done with a variety of wheat flour that has a high protein content and less water and gluten content than other flours) and thin crust. using this kind of bread is important to give salmorejo its characteristic texture.salmorejo is more pink-orange in appearance than gazpacho, and is also much thicker and creamier in texture, because it includes more olive oil and bread and this is of a different kind (in gazpacho, usually stale loaf bread soaked in water is used). in salmorejo, per 1 kg of tomatoes, 200 g of bread and 100 g of olive oil are used. there are several variations in andalusia, including ardoria and porra antequerana (with bits of tuna as topping). salmorejo is also the name given to a marinade typical of canary islands cuisine. it is used to flavour meat before cooking, especially rabbit (conejo en salmorejo) which is a speciality of the islands. typical marinade ingredients include salt, garlic, paprika and hot peppers. salmorejo should not be confused with the southern italian/sicilian salmoriglio, despite both sharing the same etymology (from latin salimuria meaning "brine"). whereas salmorejo is a tomato-based soup, salmoriglio is a sauce consisting of lemon, herbs, and olive oil.

Side, Snack, Appetizer

Salsa de whisky

Whisky sauce, used with solomillo al whisky (pork loin in whiskey sauce), langostinos al whisky (shrimp in whiskey sauce)

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Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

Main

Serranito

A serranito is a warm sandwich prepared in andalusia, quite popular in seville. it is the andalusian traditional cuisine version of fast food. the main ingredients are grilled meat (chicken or pork loin), cured ham, fried green pepper and sliced tomato. other versions also include omelet, lettuce, cheese or fried bacon. it is served with french fries and frequently with sauces like mojo picón, mayonnaise or alioli. it is generally consumed at lunch or dinner, as a main dish after a snack of tapas. it is quite typical in fairs and verbenas. a smaller version of the serranito is known as the montadito. as the origin of this typical dish today, there are the "échate pa' ya" bars in the cerro del águila and juan xxiii neighborhoods of seville in the 1970s. from that formula, the ex-bullfighter josé luis cabeza hernández , who during his active time was known as josé luis del serranito, patented the trademark and the term serranito, as well as the tapa.

Side, Snack, Appetizer

Setas al ajillo

Mushrooms and garlic sautéed in olive oil with white wine

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Shellfish

Shellfish is a colloquial and fisheries term for exoskeleton-bearing aquatic invertebrates used as food, including various species of molluscs, crustaceans, and echinoderms. although most kinds of shellfish are harvested from saltwater environments, some are found in freshwater. in addition, a few species of land crabs are eaten, for example cardisoma guanhumi in the caribbean. shellfish are among the most common food allergens.despite the name, shellfish are not fish. most shellfish are low on the food chain and eat a diet composed primarily of phytoplankton and zooplankton. many varieties of shellfish, and crustaceans in particular, are actually closely related to insects and arachnids; crustaceans make up one of the main subphyla of the phylum arthropoda. molluscs include cephalopods (squids, octopuses, cuttlefish) and bivalves (clams, oysters), as well as gastropods (aquatic species such as whelks and winkles; land species such as snails and slugs). molluscs used as a food source by humans include many species of clams, mussels, oysters, winkles, and scallops. some crustaceans that are commonly eaten are shrimp, lobsters, crayfish, crabs and barnacles. echinoderms are not as frequently harvested for food as molluscs and crustaceans; however, sea urchin roe is quite popular in many parts of the world, where the live delicacy is harder to transport.though some shellfish harvesting has been unsustainable, and shrimp farming has been destructive in some parts of the world, shellfish farming can be important to environmental restoration, by developing reefs, filtering water and eating biomass.

Side, Snack, Appetizer

Sierra de Cádiz

Olive oil made from alameña de montilla, arbequina, lechín de sevilla, manzanilla, verdial de huévar, verdial de cádiz, hojiblanca and picual olives, from andalusia, spain

Side, Snack, Appetizer

Sierra de Cazorla

Olive oil made from picual and royal olives, from andalusia, spain