Main

Albondigas en salsa

Meatballs in tomato sauce

Side, Snack, Appetizer

Alcachofa

The globe artichoke (cynara cardunculus var. scolymus), also known by the names french artichoke and green artichoke in the u.s., is a variety of a species of thistle cultivated as a food. the edible portion of the plant consists of the flower buds before the flowers come into bloom. the budding artichoke flower-head is a cluster of many budding small flowers (an inflorescence), together with many bracts, on an edible base. once the buds bloom, the structure changes to a coarse, barely edible form. another variety of the same species is the cardoon, a perennial plant native to the mediterranean region. both wild forms and cultivated varieties (cultivars) exist.

Dessert, Sweet

Banoffee pie

Banoffee pie is a british dessert pie made from bananas, cream and a thick caramel sauce (made from boiled condensed milk, or dulce de leche), combined either on a buttery biscuit base or one made from crumbled biscuits and butter. some versions of the recipe also include chocolate, coffee or both. its name, sometimes spelled "banoffi", is a portmanteau combining the words "banana" and "toffee".

Drink

Beer

Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea. it is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used. during the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer. most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. in commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation.some of humanity's earliest known writings refer to the production and distribution of beer: the code of hammurabi included laws regulating beer and beer parlours, and "the hymn to ninkasi", a prayer to the mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people.beer is distributed in bottles and cans and is also commonly available on draught, particularly in pubs and bars. the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. the strength of modern beer is usually around 4% to 6% alcohol by volume (abv), although it may vary between 0.5% and 20%, with some breweries creating examples of 40% abv and above.beer forms part of the culture of many nations and is associated with social traditions such as beer festivals, as well as a rich pub culture involving activities like pub crawling, pub quizzes and pub games. when beer is distilled, the resulting liquor is a form of whisky.

Side, Snack, Appetizer

Bollo de hornasso

Sweet bread, popular during easter and christmas

Side, Snack, Appetizer

Boquerones al limón

Fried anchovies with lemon

Side, Snack, Appetizer

Boquerones en vinagre

Boquerones en vinagre are a type of appetizer or tapa found in spain. the central ingredient of the dish is the boquerones, fresh anchovies. the fillets are marinated in vinegar or a mixture of vinegar and olive oil, and seasoned with garlic and parsley. it is commonly served with beer or soft drinks, and rarely with wine.

Dessert, Sweet

Borrachuelo

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

Side, Snack, Appetizer

Calabazas rellenas

Stuffed zucchini, zucchini filled with a savory mixture of meat, tuna, rice

Side, Snack, Appetizer

Calentita

Oven baked chickpea porridge similar to polenta, cut into squares and served mildly warm

Main

Callos a la madrileña

Callos a la madrileña is a stewed tripe dish, cooked slowly for hours over low heat, that is a speciality of spanish cuisine associated with the city of madrid. traditionally pig or cow tripe was used but modern recipes use lamb or even cod. it includes pig snout and trotters, black pudding, sausage, ham, and soup vegetables like carrots and onions. when prepared correctly the broth is rich in gelatin and the tripe becomes very tender after the slow cooking process. the tripe can be browned before the cooking liquid is added, with trotter's, oxtails and other ingredients for the soup like ham, chorizo and smoked paprika. it is common to serve this stew with the morcilla blood sausage, a tapas dish typical of the region of castile and león.a version of the stew with chickpeas is made in the philippines.

Side, Snack, Appetizer

Croquettes

A croquette (/kroʊˈkɛt/) is a type of dumpling consisting of a thick binder combined with a filling, which is breaded and deep-fried; it is served as a side dish, a snack, or fast food worldwide. the binder is typically a thick béchamel or brown sauce, mashed potatoes, wheat flour or wheat bread. the binder may be mixed with or stuffed with a filling; this mixture is called a salpicon. typical fillings include finely chopped meat, seafood, cheese, rice, pasta, mushrooms, as well as various vegetables as well as seasonings such as herbs and spices. sweet croquettes may use a pastry cream binder and be filled with fruit.croquettes may also be formed in other shapes: disks, ovals, balls.

Main

Curry

A curry is a dish with a sauce seasoned with spices, mainly associated with south asian cuisine. in southern india, leaves from the curry tree may be included.there are many varieties of curry. in traditional cuisines, the selection of spices for each dish is a matter of national or regional cultural tradition, religious practice, and preference of the chef. such dishes have names that refer to their ingredients, spicing, and cooking methods. outside the indian subcontinent, a curry is a dish from southeast asia which uses coconut milk or spice pastes, commonly eaten over rice. curries may contain fish, meat, poultry, or shellfish, either alone or in combination with vegetables. others are vegetarian. dry curries are cooked using small amounts of liquid, which is allowed to evaporate, leaving the other ingredients coated with the spice mixture. wet curries contain significant amounts of sauce or gravy based on broth, coconut cream or coconut milk, dairy cream or yogurt, or legume purée, sautéed crushed onion, or tomato purée. curry powder, a commercially prepared mixture of spices marketed in the west, was first exported to britain in the 18th century when indian merchants sold a concoction of spices, similar to garam masala, to the british colonial government and army returning to britain.

Main

Emblanco

White fish soup with vegetables

Main

Fish and chips

Fish and chips is a popular hot dish consisting of fried fish in crispy batter, served with chips. the dish originated in england, where these two components had been introduced from separate immigrant cultures; it is not known who created the culinary fusion that became the emblematic british meal. often considered britain's national dish, fish and chips is a common take-away food in the united kingdom and numerous other countries, particularly in english-speaking and commonwealth nations.fish and chip shops first appeared in the uk in the 1860s, and by 1910, there were over 25,000 fish and chip shops across the uk. by the 1930s there were over 35,000 shops, but the trend reversed, and by 2009 there were only approximately 10,000. the british government safeguarded the supply of fish and chips during the first world war, and again in the second world war; it was one of the few foods in the uk not subject to rationing during the wars.

Side, Snack, Appetizer

Fried calamari

Side, Snack, Appetizer

Gambas a la plancha

Prawns in their shells are grilled on a layer of sea salt on a hot griddle, often with garlic (gambas al ajillo)

Dessert, Sweet

Hojuela

An hojuela, meaning "flake" in spanish, is a traditional spanish and american sweet baked-good. in latin american countries, especially colombia, it is commonly made during holy week and the christmas season. ingredients vary by region, but usually consist of a flour-based batter fried in oil and dusted with sugar.

Main

Huevos a la flamenca

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

Drink

Lilt

Lilt is a brand of soft drink manufactured by the coca-cola company and sold in ireland, the united kingdom, gibraltar, and the seychelles only.since the 1970s lilt has been promoted with the advertising slogan "the totally tropical taste." between 2008 and 2014, the coca-cola company reduced the number of calories in the drink by 56% as part of its efforts to make healthier products in response to the british government's public health responsibility deal. the amount of sugar was also reduced alongside the addition of artificial sweeteners (aspartame, acesulfame k and saccharin). one advertisement in the late 1980s featured the "lilt man", a parody of a milkman, delivering lilt in a "lilt float", with a song bearing the lyrics "here comes the lilt man." in the late 1990s, it was heavily promoted with advertisements featuring two jamaican women, blanche williams and hazel palmer, with one advert parodying a levi's advert. they became known in the media as the "lilt ladies".in 2003, the brand was given a refresh with the introduction of banana and peach variety.in late 2021, the drink was rebranded in ireland as a sub-brand of fanta, followed by great britain in 2022.

Main

Lobster

Lobsters are a family (nephropidae, synonym homaridae) of large marine crustaceans. lobsters have long bodies with muscular tails, and live in crevices or burrows on the sea floor. three of their five pairs of legs have claws, including the first pair, which are usually much larger than the others. highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.commercially important species include two species of homarus (which look more like the stereotypical lobster) from the northern atlantic ocean, and scampi (which look more like a shrimp, or a "mini lobster") — the northern hemisphere genus nephrops and the southern hemisphere genus metanephrops.

Side, Snack, Appetizer

Local produce

Figs, pine nuts, prickly pears, wild asparagus

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.

Main

Menestra de verduras

Boiled vegetables and beans

Dessert, Sweet

Milhoja

Milhojas ("thousand sheets") are desserts made with stacked layers of puff pastry, filled with creme patissiere; cream; dulce de leche; a creamy mix of condensed milk, sugar, and vanilla; or white chocolate. they are part of the cuisines of spain, argentina, bolivia, ecuador, colombia, chile, el salvador, guatemala, mexico, peru, portugal, uk (gibraltar), uruguay, and venezuela.

Main

Mussel

Mussel () is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. these groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval. the word "mussel" is frequently used to mean the bivalves of the marine family mytilidae, most of which live on exposed shores in the intertidal zone, attached by means of their strong byssal threads ("beard") to a firm substrate. a few species (in the genus bathymodiolus) have colonised hydrothermal vents associated with deep ocean ridges. in most marine mussels the shell is longer than it is wide, being wedge-shaped or asymmetrical. the external colour of the shell is often dark blue, blackish, or brown, while the interior is silvery and somewhat nacreous. the common name "mussel" is also used for many freshwater bivalves, including the freshwater pearl mussels. freshwater mussel species inhabit lakes, ponds, rivers, creeks, canals, and they are classified in a different subclass of bivalves, despite some very superficial similarities in appearance. freshwater zebra mussels and their relatives in the family dreissenidae are not related to previously mentioned groups, even though they resemble many mytilus species in shape, and live attached to rocks and other hard surfaces in a similar manner, using a byssus. they are classified with the heterodonta, the taxonomic group which includes most of the bivalves commonly referred to as "clams".

Main

Paella

Paella (, , py-el-ə, pah-ay-yə, valencian: [paˈeʎa], spanish: [paˈeʎa]) is a rice dish originally from valencia. while it is commonly viewed by non-spaniards as spain's national dish, spaniards almost unanimously consider it to be a dish from the valencian region. valencians, in turn, regard paella as one of their identifying symbols. it is one of the best-known dishes in spanish cuisine. the dish takes its name from the wide, shallow traditional pan used to cook the dish on an open fire, paella being the word for a frying pan in valencia's regional language. as a dish, it may have ancient roots, but in its modern form it is traced back to the mid-19th century, in the rural area around the albufera lagoon adjacent to the city of valencia, on the mediterranean coast of spain.paella valenciana is the traditional paella of the valencia region, believed to be the original recipe, and consists of round-grain rice, bajoqueta and tavella (varieties of green beans), rabbit, chicken, sometimes duck, and garrofó (a variety of lima or butter bean), cooked in olive oil and chicken broth. the dish is sometimes seasoned with whole rosemary branches. traditionally, the yellow color comes from saffron, but turmeric and calendula can be used as substitutes. artichoke hearts and stems may be used as seasonal ingredients. most paella cooks use bomba rice, but valencians tend to use a cultivar known as senia.paella de marisco (seafood paella) replaces meat with seafood and omits beans and green vegetables, while paella mixta (mixed paella) combines meat from livestock, seafood, vegetables, and sometimes beans, with the traditional rice. other popular local variations of paella are cooked all through the mediterranean area, the rest of spain and internationally.

Dessert, Sweet

Pan dulce

Pan dulce, literally meaning "sweet bread", is the general name for a variety of mexican pastries. bread was introduced in mexico by spanish colonists, settlers and immigrants however, mexican pan dulce as we know it today rose to popularity during the french occupation in the mid 1800s. they are inexpensive treats and are consumed as breakfast and or dinner.

Dessert, Sweet

Pastelito de cabello de angel

Puff pastry filled with cabell d'àngel, a pumpkin and citrus jam

Side, Snack, Appetizer

Pimientos asados

Roasted peppers

Main

Pincho

A pincho (spanish: [ˈpintʃo]; literally "thorn" or "spike"), pintxo (basque: [pintʃo]) or pinchu (asturian: [ˈpintʃʊ]) is a small snack, typically eaten in bars, traditional in northern spain and especially popular in the basque country, navarre, la rioja, cantabria, and asturias. they are usually eaten in bars or taverns as a small snack while hanging out with friends or relatives; thus, they have a strong socializing component, and in the basque country and navarre they are usually regarded as a cornerstone of local culture and society. they are related to tapas, the main difference being that pinchos are usually 'spiked' with a skewer or toothpick, often to a piece of bread. they are served in individual portions and always ordered and paid for independently from the drinks. it is not impossible, however, to have the same item called "pincho" in one place and "tapa" in another. they are called pinchos because many of them have a pincho (spanish for spike), typically a toothpick —or a skewer for the larger varieties— through them. they should not be confused with brochettes, which in latin america and some parts of spain are called pinchos too; in brochettes, the skewer or toothpick is needed in order to cook the food or keep it together.

Dessert, Sweet

Pudin de pan

Bread pudding is a bread-based dessert popular in many countries' cuisines. it is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients. sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. the bread is soaked in the liquids, mixed with the other ingredients, and baked. savory puddings may be served as main courses, while sweet puddings are typically eaten as desserts. in other languages, its name is a translation of "bread pudding" or even just "pudding", for example "pudín" or "budín". in the philippines, banana bread pudding is popular. in mexico, there is a similar dish eaten during lent called capirotada. in the united kingdom, a moist version of nelson cake, itself a bread pudding, is nicknamed "wet nelly".

Dessert, Sweet

Rock cake

A rock cake, also called a rock bun, is a small cake with a rough surface resembling a rock. they were promoted by the ministry of food during the second world war since they require fewer eggs and less sugar than ordinary cakes, an important savings in a time of strict rationing. traditional recipes bulked them with oatmeal, which was more readily available than white flour.

Main

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

Sopa de lentejas

Lentil soup is a soup with lentils as its main ingredient; it may be vegetarian or include meat, and may use brown, red, yellow, green or black lentils, with or without the husk. dehulled yellow and red lentils disintegrate in cooking, making a thick soup. it is a staple food throughout europe, latin america and the middle east.

Main

Sopa de marisco

Seafood soup, made with crab, clams, cod, fish, prawns, octopus

Side, Snack, Appetizer

Tapas

A tapa (spanish pronunciation: [ˈtapa]) is an appetizer or snack in spanish cuisine. tapas may be cold (such as mixed olives and cheese) or hot (such as chopitos, which are battered, fried baby squid, or patatas bravas). in some bars and restaurants in spain and across the globe, tapas have evolved into a more sophisticated cuisine. tapas can be combined to make a full meal. in some central american countries, such snacks are known as bocas. in parts of mexico, similar dishes are called botanas.

Dessert, Sweet

Torrijas

Slices of stale bread that are soaked in milk, sugar, cinnamon and egg, then fried, a spanish style french toast, common during easter

Main

Torta de acelga

Savory spinach and cheese pie, common during easter and christmas

Drink

Wine

Wine is an alcoholic drink typically made from fermented grapes. yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. different varieties of grapes and strains of yeasts are major factors in different styles of wine. these differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. many countries enact legal appellations intended to define styles and qualities of wine. these typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. wine has been produced for thousands of years. the earliest evidence of wine is from the caucasus region in today's georgia (6000 bce), persia (5000 bce), and italy (4000 bce). new world wine has some connection to alcoholic beverages made by the indigenous peoples of the americas, but is mainly connected to later spanish traditions in new spain. later, as old world wine further developed viticulture techniques, europe would encompass three of the largest wine-producing regions. today, the five countries with the largest wine-producing regions are in italy, spain, france, the united states, and china.wine has long played an important role in religion. red wine was associated with blood by the ancient egyptians and was used by both the greek cult of dionysus and the romans in their bacchanalia; judaism also incorporates it in the kiddush, and christianity in the eucharist. egyptian, greek, roman, and israeli wine cultures are still connected to these ancient roots. similarly the largest wine regions in italy, spain, and france have heritages in connection to sacramental wine, likewise, viticulture traditions in the southwestern united states started within new spain as catholic friars and monks first produced wines in new mexico and california.

Side, Snack, Appetizer

Yorkshire pudding

Yorkshire pudding is a baked pudding made from a batter of eggs, flour, and milk or water. a common british side dish, it is a versatile food that can be served in numerous ways depending on its ingredients, size, and the accompanying components of the meal. as a first course, it can be served with onion gravy. for a main course, it may be served with meat and gravy, and is part of the traditional sunday roast, but can also be filled with foods such as bangers and mash to make a meal. sausages can be added to make toad in the hole. the 18th-century cookery writer hannah glasse is the first to use the term "yorkshire pudding" in print. yorkshire puddings are similar to popovers, an american light roll made from basically the same recipe, and to dutch baby pancakes.