Outline of Research Paper in International Cuisine (tentative)

 Introduction
 Spanish Cuisine History
 Spanish Geography and Climate
 Regional and Cultural Divisions
 Culinary Regions of Spain
 Culinary Crossroads
 Culinary Culture Of Spain
 Spanish Influence on Filipino Culture
 Spain Meal Tradition
 Ingredients And Typical Foods
 Traditions, Celebrations, Holidays on Spain
 Facts About Spain
 Typical Dishes On Spain
 The Menu
 Discussion on the Recipes of Each Menu
 Pricing of Entrée Recipe

 Introduction
Spanish cooking has popular roots. It is the people's cuisine. Most of it is down-to-
earth, uncomplicated food, based on the ingredients available locally or the crops grown
regionally. Mountains run through Spain in several directions, acting as natural barriers to
communication and making transportation difficult until the last half of the 20th century.
This is one of the reasons why cooking differs so much from region to region.
Many dishes are prepared today using the same cooking methods and ingredients as
they were two or three hundred years ago. Other dishes sprung up from European and
American influences and were adapted to the Spanish taste. One thing is for sure, food in
Spain is fresh, abundant and full of taste and the Spanish love their food dearly.
Spain is located on the Iberian Peninsula in Western Europe, south of France. The
peninsula lies between the Atlantic Ocean and the Mediterranean Sea. Creating a natural
border with France are the Pyrenees Mountains. Spain is surrounded on three sides by
water – to the north is the Cantabric Sea, to the west is the Atlantic Ocean, on the east is the
Mediterranean Sea. Just across the Straight of Gibraltar lie Morocco and Algeria. With so
many miles of coastline, it is easy to understand why Spaniards consume so much seafood.

 Spanish Cuisine History

The cuisine of many countries is influenced by the additions introduced by other
cultures. This is especially true with Spanish cuisine. The influences of other cultures on the
cuisine in Spain go a long way back and as other influences were incorporated, Spain
developed a cuisine that is uniquely its own.
Spain is situated with water around most of it. It connects to France on the
northeast and is just a short distance from Morocco on the southern tip where the
Mediterranean meets the Atlantic. This puts Spain in a good position to be influenced by
many cultures that sail both seas. Much of Spain is considered to have a Mediterranean diet
as many of the cultures that influenced Spain’s cuisine came from that part of the world.
 Each region of Spain has added it own variations to what these other cultures have
brought. Vegetables as well as meats are consumed with great pleasure in Spain. With so
much of Spain surrounded by water, fish and seafood are also very much a part of the
cuisine.
The Phoenicians sailed the Mediterranean and brought their sauces to Spain. The
Greeks gave the Spanish cuisine the gift of olives and olive oil though the Romans are at
times credited with introducing the Spanish to these important ingredients. Other cultures
that have contributed to the Spanish cuisine are the Jews and the Carthaginians. While they
left their mark on the cuisine, it is the Moors who most strongly influenced Spain’s cuisine.
For over five hundred years, the Moors ruled Spain so it is no wonder that they
indelibly left their mark on the cuisine. The Moors brought many of the fruits that are eaten
in Spain today. Mixing fruits, nuts, fish and meats with light seasonings was one appetizing
introduction. Rice was brought by the Moors and is a staple of the Spanish diet. This
accounts for the abundance of rice dishes in Spain, especially Paella. The Moors also brought
nutmeg, saffron and cinnamon to Spain. A cold soup that is catching on around the world
that is typically Spanish is gazpacho and we can thank the Moors for that, too. If not for the
Moors, Spanish cuisine would not be the gastronomical pleasure it is today.
At one point in the Moorish rule, Christian, Jews and Moors lived fairly
harmoniously and this helped to blend many of the individual culture’s contributions to the
cuisine. Pork is eaten a lot in Spain and is a contribution by Christians, as neither Jews nor
Moors would eat it. However, pork dishes did have seasonings added and methods of
preparation used that were influenced by the Jewish and Moorish cultures.
There are many things in the Spanish diet that came from a rather great distance
and were enthusiastically adopted and incorporated into the cuisine before the rest of
Europe. After Columbus sailed to the New World in 1492, other Spanish explorers soon
followed and brought back many delightful additions to the Spanish diet. Among them were
tomatoes, chocolate, vanilla, various types of beans and potatoes, all of which are now
considered basic to the Spanish cuisine. Though we think of potatoes as an Irish staple, they
became a staple in the Spanish diet before they were even introduced to Ireland.
Another key influence in the history of Spanish foods is Christopher Columbus'
historic visit to the Americas in 1492. In the ensuing years, sailors brought back new foods
to Spain, such as vanilla beans, tomatoes, chocolate, various types of legumes, and potatoes.
Many of these items are now considered key ingredients in Spanish cuisine. For example,
potatoes often appear with Serrano ham, olives, tomatoes or shellfish in tapas preparations.

 Spanish Geography and Climate

Today most of Spain's area is located in southwestern Europe with the mainland of
the country that is south of France and the Pyrenees Mountains and east of Portugal.
However it also has territory in Morocco, the cities of Ceuta and Melilla, islands off the coast
of Morocco as well as the Canary Islands in the Atlantic and the Balearic Islands in the
Mediterranean Sea. All of this land area makes Spain the second largest country in Europe
behind France.
Most of the topography of Spain consists of flat plains that are surrounded by
rugged, undeveloped hills. The northern part of the country however is dominated by the
Pyrenees Mountains. The highest point in Spain is located in the Canary Islands with Pico de
Teide at 12,198 feet (3,718 m).
The climate of Spain is temperate with hot summers and cold winters inland and
cloudy, cool summers and cool winters along the coast. Madrid, located inland in the center
 of Spain has a average January low temperature of 37˚F (3˚C) and a July average high of
88˚F (31˚C).
Rich soils in interior valleys yield a variety of cultivated vegetables, while the
country's arid (dry) climate provides excellent growing conditions for grapes and olives.
The high plateaus and mountainsides of the interior are grazing grounds for sheep and
cattle.

 Regional and Cultural Divisions

Spain has been invaded over the centuries by various peoples, including the
Phoenicians, the Romans and the Moors. For centuries Spain was divided into small feudal
kingdoms that had their own money, culture, languages and food! Although Spain is one
country and two basic ingredients common to all regions are garlic and olive oil, there are
large regional differences in cuisine.

 Culinary Regions of Spain

Generally, Spain can be divided into six culinary regions:

 The North of Spain where we find lots of sauces and seafood, such as the regions of
Galicia and Asturias.
 The Pyrenees, home of the chilindrones, sautéed peppers, tomatoes and onions dish
that accompanies many of the region's dishes.
 Cataluña region where casseroles or cazuelas abound.
 The Eastern region, which includes the Autonomous Community of Valencia, where
the primary dishes are rice-based like the popular Paella Valenciana.
 Andalucía, where fried fish is a staple and bars don’t serve a drink without a tapa to
munch on.
 Central Spain where roast meats and cocidos or stews dominate the daily diet. This
would include the region of Castilla-Leon.

 Culinary Crossroads
 1100 B.C. – The Phoenicians arrived in the South, and established a colony called
Gádir, the modern day Cádiz. This became an important trading center. The
Phoenicians stayed for centuries, establishing more colonies in what is today Huelva
and Malaga.
 In 218 B.C., the Romans arrived at the Iberian Peninsula. It was then that the
Romanization of the Peninsula began and what we could consider the start of the
history of Spain as a nation. The Romans brought not only their government, culture
and art, but their agricultural technology, too. Grape-growing and wine-making,
olive cultivation and pressing techniques came to the Peninsula. Hispania (the
Roman name for the Peninsula) was part of the Roman Empire for over 500 years.
During this period, a blending of cuisines took place, with Hispania being an
important producer of food for the Empire.
 In 711 A.D., the Moors crossed the Straight of Gibraltar from Africa and invaded the
Peninsula. They quickly established themselves in South and Central Spain and they
flourished for many centuries. The Moors brought with them advanced agricultural
technology, rich spices, new fruits and vegetables.
 In 1492, with the discovery of the New World came revolutionary changes to
Spanish cuisine, as well as the rest of Europe. The Spanish explorers brought back
 many new and exotic foods, such as potatoes, tomatoes, corn, avocados, papayas,
peppers and cacao for chocolate.

 Culinary Culture Of Spain

A significant portion of Spanish cuisine derives from the Roman, Jewish, and Arab
traditions. The Moorish people were a strong influence in Spain for many centuries.
However, pork is popular and for centuries eating pork was also a statement of Christian
ethnicity or "cleanliness of blood", because it was not eaten by Jews or Muslims. Several
native foods of the Americas were introduced to Europe through Spain, and a modern
Spanish cook could not do without potatoes, tomatoes, peppers, and beans. These are some
of the primary influences that have differentiated Spanish cuisine from Mediterranean
cuisine, of which Spanish cuisine shares many techniques and food items.
The essential ingredient for real Spanish cooking is olive oil, as Spain produces 44%
of the world's olives. However, butter or lard are also important, especially in the north.
Daily meals eaten by Spaniards in many areas of the country are still very often
made traditionally by hand, from fresh ingredients bought daily from the local market. This
practice is more common in the rural areas and less common in the large urban areas like
Barcelona or Madrid, where supermarkets are beginning to displace the open air markets.
However, even in Madrid food can be bought from the local shops; bread from the
"panadería" and meat from the "carnicería".
One popular custom when going out is to be served tapas with a drink, including
sherry, wine and beer. In some areas, like Almería, Granada or Jaén in Andalusia, and
Madrid or Salamanca in the centre tapas are given for free with a drink and have become
very famous for that reason. It should be noted that almost every bar serves something
edible when a drink is ordered, without charge. However many bars exist primarily to serve
a purchased "tapa".
Another traditional favorite is the churro with a mug of thick hot chocolate to dip
churros in. "Churrerías," or stores that serve churros, are quite common. The Chocolatería
San Ginés in Madrid is especially famous as a place to stop and have some chocolate with
churros, often late into the night (even dawn), after being out on the town. Often traditional
Spanish singers and musicians will entertain the guests.
As is true in many countries, the cuisines of Spain differ widely from one region to
another, even though they all share certain common characteristics, which include:

 The use of olive oil as a cooking ingredient in items such as fritters. It is also used
raw.
 The use of sofrito to start the preparation of many dishes.
 The use of garlic and onions as major ingredients.
 The custom of drinking wine during meals.
 Serving bread with the vast majority of meals.
 Consumption of salad, especially in the summer.
 The consumption of a piece of fruit or a dairy product as dessert. Desserts such as
tarts and cake are typically reserved for special occasions.

 Spanish Influence on Filipino Culture

Fusion technique in cooking has been a norm in Filipino kitchen long before Ferdinand
Magellan discovered the Philippines in 1521. One may note that while “fusion” has just been
popularized by the elite group of modern chefs, and dubbed by some as “East Meet West,” the
original concept was introduced to and adopted by Filipinos as a result of migration and
colonization.
It goes back to about 20,000 years ago. The Iced Age reduced the levels of the oceans creating
bridges between landmasses, making migration possible. The Malays were the first inhabitants of
the Philippine Island. The Malay influence can be found in popular dishes such as Kare-Kare (a meat
and vegetable stew in peanut sauce), Pinakbet (another meat and vegetable stew flavored with
shrimp paste), and Dinuguan (a stew made from pork meat and blood, spiced with chili peppers).
The Arabs were already settled in the islands in considerable numbers before the Spanish arrived.
Chinese, Japanese and Hindus had permanent settlements, as well. The Japanese introduced Halo-
halo.
Chinese traders sailed across the South China Sea around 300 AD, and by the year 1000, trading
was taking place on a regular basis with the coastal ports and colonies that the Chinese had
established. By 1400, they had made their way inland and become established as part of Philippine
culture. Their contribution to Filipino cooking reflect in noodle dishes called Pancit, steamed
dumplings like Siopao, Siomai, Pancit Molo, and varieties of eggrolls, fried or fresh called Lumpia.
The Philippines was already engaged in a thriving cultural and commercial exchange with
China, Indonesia, Thailand and Malaysia before the Spaniards arrived. The colonists found a culture
whose family structure, diet, outlook and language was already formulated within the Asian
context.
Ferdinand Magellan claimed Philippines in the name of Spain and the ruler at that time, King
Philip, and thus begun 400 years of Spanish influence and domination. History stated that in the
sixteenth century, Pope Alexander VI, in an effort to quell the feuding between the major world
powers, -- at this time, Spain and Portugal -–took a map of the known world and drew a line down
the middle of the Atlantic Ocean. All that lay east of the line was given to Portugal and all that lay
west of the line was given to Spain. Portugal sphere and influence encompassed the eastern-most
tip of South America – what is now part of Brazil – all of Africa, and eastern Asia. Spain’s influence
extended to most of South America, all of North and Central America and most of the land bordering
on the Pacific Ocean including the Philippines. Further, historians also noted that although Spain
received more land, it was most unexplored, while Portugal gained control of trade routes and
bases that were already established. This division of the world explains why the people of Brazil
speak Portuguese while the rest of South America speaks Spanish. Although the Philippines is part
of Asia, Filipino language and its regional ethnic dialects are heavily studded with Spanish words
and phrases.
About 80% of the dishes prepared in Filipino kitchen today can be traced to Spain. The
Spaniards introduced tomatoes and garlic along with the technique of sautéing them with onions in
olive oil. Add to that, as in popular baked good and desserts like Pan de Sal (a crusty dinner roll),
Flan (an egg custard), Ensaymada (cheese buns), rice dishes as in Arroz Valenciana or Arroz Con
Pollo, etc. Most Spanish recipes had been modified to accommodate what were readily available re
ingredients. Thus, the emergence of a cuisine Filipinos called their own, adapted to their tastes.
Spain managed the Philippines through Mexico for more than two hundred years. The Manila
Galleons plied the waters between Acapulco and Manila, heavily laden with goods and treasures
from Asia and Europe. Through Mexico, Filipinos were introduced to the use of bay leaves and
annatto seeds (also known as atsuete or achote). Evidence to this influence can be found in Adobo
(braised pork or chicken in vinegar and salt or soy sauce), Menudo (pork and liver stew).
The Dutch also made several forays into Philippine waters throughout the 17th century only to
be repelled by the Spanish Armada. Britain occupied Manila briefly in 1762 and left behind Indian
deserters who migrated up the Pasig River, made settlements along the way and intermarried with
the Malays.
By 1890, the Spanish-American War erupted and the once Spanish-held possessions, including
the Philippines became American territories. Filipinos were introduced to potato and macaroni
salads, baked fruit pies and more recently, fast foods such as hamburgers, french fries and pizza. In
the aftermath of World War II, Filipinos were introduced to canned goods. Fruit salad was born
using canned fruits (drained) mixed with native sweets like buko (fresh young shredded coconut),
kaong (palm nuts) and bits of langka (jackfruit) mixed with Nestle cream or condensed milk and
cream cheese, top with cherries and served chilled on a bed of lettuce for presentation.
The most significant American influence to the Filipinos has been the English language. No one
could have expressed this more eloquently than Stanley Karnow, journalist and historian, in his
book titled “In Our Image,” America’s Empire in the Philippines. “America conquered the Filipino
nationalists in a cruel conflict and then, infused with missionary zeal, sought to remake the
Philippines “in our image” – complete with American political, educational and cultural institutions.
The American imprints remains but it has barely altered traditional Filipino values. During its half
century of colonial tutelage, American had endowed the Filipinos with universal education, a
common language, public hygiene, roads, bridges, and, above all, republican institutions.” As a
former foreign correspondent covering Asia, Stanley Karnow found that the Philippines differed
drastically from any other region he visited or from any other places he previously covered like
Europe, Africa or the Middle East. He found Filipinos to be very familiar with Americans, most
spoke Americanized English and many had been educated in the United States or in American
Schools. “They knew far more about the United States than I knew about the Philippines, as if they
were some kind of lost American tribe that had somehow became detached from the U.S. mainland
and floated across the Pacific.”
There has been an influx of Filipinos going to Japan and Germany as contract professionals,
entertainers and laborers. Likewise, Japanese and German tourists visit the Philippines. Sushi bars
emerged together with tempura and noodle bowls. Filipinos found a kindred spirit with Germans in
their use of vinegar, spices and salt. German sauerkraut has a cousin in Filipino Atsara (shredded
green papaya).
As in metamorphosis, and for as long as Filipinos adhere and practice its tradition called
“Filipino Hospitality,” its cuisine will continually change as it takes the best from those cultures and
adapting them to the Filipino taste.

The cuisine in the Philippines reflects the influences of Spanish and Asian cuisine.

They include:
 Afritada  Empanadas  Pan de sal
 Albóndigas  Estopado  Pastel de lengua
 Arroz a la valenciana  Ensaymadas  Pastillas de leche
 Arroz Caldo  Escabeche  Pescado
 Avocado  Flan  Picadillo
 Bistek  Jamonada or  Pionono
 Brazo de Mercedes Endulzado  Picadillo
 Calabaza  Galletas  Pochero de bacalao
 Caldereta  Jamón  Polvorón
 Champorado  Lechón  Quezo de Bola
 Galantina  Longaniza  Relleno
 Caldereta  lúgaw  Tamal
 Camote  Maíz con hielo  Tamales
 Chicharrón  Mantequilla  Torta del cielo
 Chorizo  Mazapán  Tortas
 Dulce de membrillo  Mechado  Tortilla quesada
 Dulce de leche  Natilla  Tocino
 Dinuguan  Paella  Tocino del Cielo
  Turrones de Casuy

 Spain Meal Tradition

Spaniards love their food! In fact, the typical Spaniard probably puts away more
food than any one of us in the USA, but Spaniards spread their meals throughout the day
and walk between meals. Below is a brief description of a day of Spanish meals, when they
are eaten and sample menus.

El Desayuno – Breakfast

 The Smallest Meal of the Day

 Continental Breakfast

A typical breakfast might include café con leche - strong coffee with hot, frothy milk,
bollos (sweet rolls) with jam, or toast with jam or mild cheese.

Tapas - Little Spanish Meals

 Tapas are eaten well after breakfast, but before lunch, the large mid-afternoon meal.
 Tapas-time includes bar-hopping to wine-taste and chat
 A Different Tapa at each stop

Spanish love tapas so much, they made a verb out of it. The phrase Vamos a tapear!
means “Let’s go eat tapas!” A few of the most popular tapas are:

 Tortilla Española - Spanish Omelet

 Patatas Bravas - Potatoes with Spicey Brava Sauce
 Gambas al Ajillo - Shrimp in Garlic

La Comida – Lunch

The midday meal, la comida as it is called in Spain is the largest meal of the day. It is
definitely a large meal, usually with multiple courses. Traditionally, Spaniards have a 2-3
hour break from work or school in order to enjoy la comida and take a nap or siesta and the
entire country closes up shop from about 2:00pm to 4:30 or 5:00pm. The siesta is a
tradition that goes back centuries. When most people worked in agriculture and air
conditioning did not exist, it is easy to understand why folks needed a large meal and a rest
from the hot Spanish sun before returning to work outside. Everyone in Spain enjoyed this
afternoon break, from school kids to shop workers and government officials. Most Spanish
still enjoy the break and large meal, but life is slowly changing. Many people spend over an
hour commuting to and from their work, making it impossible to go home for a meal and
siesta. Because of this, Spanish government employees in Madrid now work a standard
eight-hour day with a one-hour lunch break. Many large supermarket and retail chains in
large cities no longer close for lunch either. Still, in most of the country folks close up shop
and enjoy their meal and break.

 The Largest Meal of the Day

  Multiple Courses
 Eaten between 1:30 and 3:30 pm

Below is a sample meal that you might find on a menu at a restaurant or if you were
invited to someone’s home for lunch:

 Vegetable or Seafood Soup

 Fresh Fish or Seafood, Roast Chicken or Lamb, Fried Potatoes, Rabbit Stew, etc.
 Green Salad or Vegetables
 Dessert - Flan, light pastry, fresh fruit or ice cream
 Coffee, Brandy and a Cigar

Bread is always on the Spanish table. It is plentiful and fresh and used to mop up
sauces. Spanish lunches are always large and courses come one at a time.

Since Spaniards love eggs and dairy foods, you will find that many desserts are
made from fresh milk or cream. Fresh fruit is typical to see on the dessert menu, and may be
served with a soft cheese. Don’t forget the coffee – You’ll probably need that after the big
lunch!

La Merienda - Snack

The late-afternoon snack in Spain is called la merienda and is necessary since lunch
is done by 3:30pm, but dinner isn't usually eaten for another five to six hours. La Merienda
is especially important to children, who always seem to have lots of energy and play soccer
in the streets, etc. La Merienda can be anything from a piece of French-style bread with a
piece of chocolate on top, to bread with chorizo, ham or salami. La Merienda is eaten around
4:30 or 5:00pm and since dinner isn't served for at least another 3-4 hours, nobody worries
that this snack will ruin the appetite for dinner!

La Cena – Dinner

 Smaller than Lunch

 Eaten between 9:00 pm and Midnight
A dinner might include fresh fish or seafood, roast chicken or lamb, fried potatoes or
rice. A simple and quick dish, commonly eaten at dinner is arroz cubano, which is a mound
of white rice, topped with tomato sauce and a fried egg. Green salad and/or a vegetable dish
are standard at lunch and dinner. A lighter dessert of fresh fruit or flan (Spanish vanilla
custard) may also be eaten.

After Dinner

Spaniards are night owls. The typical Spaniard does not eat dinner until at least 9
o’clock in the evening and probably does not get to bed until close to midnight. On the
weekends, on holidays and during the summer months, it wouldn’t be unusual for a Spanish
family to turn in round 3 or 4 o’clock in the morning. So, after the late-night dinner,
Spaniards continue their socializing in their neighborhood cafés and taverns or go out to a
nightclub or disco-pub.
The last stop on the way home from an evening of fun might be to a churreria or a
churro stand. Churros are fried pastries that look something like huge fried potatoes,
 though they have nothing to do with potatoes. The closest thing that we have in the USA
would be fritters or donuts. However, fresh churros, bought from a street vendor or
sidewalk café, served hot and sprinkled with sugar are delicious and very light.
To accompany your churros, hot chocolate is the drink of choice! Chocolate in Spain
is NOT like the chocolate that you may have had in the USA. It´s not like Mexican chocolate
either, which has cinnamon and other flavors in it. Spanish chocolate is made hot and very
thick. It is usually made from fresh, whole milk, not a "just add water" chocolate packet. It’s
sweet and so thick that you can practically stand a spoon in it!

 Ingredients And Typical Foods

The two basic ingredients of all Spanish food are olive oil and garlic. However,
because Spain has very distinct geographical regions, settled by different ethnic and cultural
groups, and because the weather varies from province to province, the regional cuisines are
very different. Many times the only common ingredients are olive oil and garlic!

Here is a list of typical ingredients and foods:

 Olive oil - Spanish recipes either call for olive oil or lard, mainly olive oil. Extra
virgin olive oil is worth the added expense. Spain is a leading producer of olive oil
and olives are grown all over the south of Spain. Learn Tips for Frying with Spanish
Olive Oil.
 Ham - or as the Spanish say, jamón is a very prized food. Spaniards take their ham
very seriously and will pay a high price for top-quality ham. There is even a
denomination of origin for certain types of ham! So proud are Spaniards of their
ham, that there are several museums of ham, or museo de jamon. You will see
different types on menus or in supermarkets, but typically it will be jamón serrano
or ham from the sierra or mountains. Learn all about jamón español in our
introduction!
 Fish and Seafood - Because Spain is located on the Iberian Peninsula and is
surrounded on three sides by water, fresh seafood is always plentiful in the markets
and is eaten daily. Everything from halibut to shrimp, and even octopus and baby
eels are common to see in the markets and on menus.
 Cheeses - Wonderful cheeses of every type can be eaten in Spain. Spanish cheeses
are made from sheep, cow, goat milk and mixed. Types range from aged cheeses,
such as the manchego variety from La Mancha, to the soft creamy cheeses such as
tetilla from Galicia and everything in between. There are even blue cheeses that
mature in limestone caves, such as Cabrales. Cheese can be eaten as a tapa as well as
during meals and for dessert.
 Sausages - Spanish love sausage, in particular their chorizo, a pork sausage made
with paprika. Again, there are many types of chorizo, from fresh and soft to smoked
and aged. Every local market offers a variety and Spanish families often make their
own in the winter and hang them in the cellar or the attic to dry.
 Beef, Lamb and Pork - All three meats are common and can be roasted, grilled over
the coals or sautéed in a sauce. Generally, Spanish prefer veal and suckling lamb and
pig. Roasted meats are a popular dish for holidays and festive occasions.
 Eggs - Eggs are eaten daily either fried, deviled, or in a Spanish omelet, called a
tortilla espanola in Spain. They are an essential part of many recipes, including
desserts and salads.
  Chicken - Chicken is very popular and is eaten regularly. It is prepared in every way,
but mostly commonly is fried, roasted or stewed.
 Fruits and Vegetables - Spanish eat lots of fresh fruit as snacks or as the last course
to their meals. A fresh fruit bowl sits in every kitchen. Simple salads and sautéed
vegetables are eaten every day. Popular dishes often include eggplant and zucchini.
 Legumes - Beans of all types are eaten regularly. Beans and chickpeas (garbanzo
beans) have been a staple of the Peninsula for centuries and rivaled bread as the
most commonly eaten food!
 Nuts - Spain is one of the top producers of almonds, hazelnuts and walnuts. Almond-
based and milk-based desserts are very common. Turron, the almond nougat candy
eaten at Christmas is probably the best-known of these sweets. Many recipes of
Arabic origin contain crushed almonds. Hazelnuts, not almonds are the most
popular nut to be mixed with chocolate.
 Herbs and Spices - Garlic, onions and herbs such as oregano, rosemary and thyme
are used, but garlic more than the others.

 Traditions, Celebrations, Holidays on Spain

JANUARY

Jan 1
Año Nuevo, New Year’s Day.

Jan 6
Día de los Reyes Magos or Día de los Santos Reyes, Epiphany. In many Catholic countries,
this is the time for Christmas fun. Traditionally the children receive gifts on this day rather
than on Christmas. Since the Three Kings brought gifts, people exchange presents and
children put out their shoes for the magi to leave the presents inside.

Jan 10
Birthday of Eugenio Maria de Hostos (Puerto Rico). An educator and writer who fought
Spanish colonial rule and helped abolish slavery in Cuba and Puerto Rico.

Jan 21
Feast of Nuestra Sra. de Altagracia, or Our Lady of Highest Grace, the patron virgin of the
Dominican Republic.

Jan 26
Juan Pablo Duarte Day (Dominican Republic). Commemorates the hero of Dominican
independence from Haiti.

Jan 28
Birth of José Martí (Cuba). A political activist, independence hero and poet who led the fight
for Cuba’s independence from Spain.

FEBRUARY

Feb 2
Treaty of Guadalupe Hidalgo (Mexico). This treaty, which marked the end of the Mexican
War, established U.S. sovereignty over 1,193,061 square miles of formerly disputed or
Mexican territory, including the present states of Texas, Arizona, California and Utah, and
parts of New Mexico, Colorado, and Wyoming.

Feb 5
Constitution Day (Día de la Constitucion), Mexico.

Feb 24
Flag Day (Mexico).

Feb 27
Dominican Republic Independence Day and beginning of Dominican Carnival. The pre-
Lenten celebration coincides with the anniversary of the Dominican Republic’s
Independence from Haiti.

MARCH

March 5
Carnaval, an official Mexican holiday that kicks off a five-day celebration of the libido before
the Catholic Lent. Beginning the weekend before Lent, Carnaval is celebrated exuberantly
with parades, floats and dancing in the streets.

March 9
Baron Bliss Day (Belize). Honors the Englishman Sir Henry Edward Ernest Victor Bliss, who
left his entire fortune to the city of Belize.

March 21
Birth of Benito Juarez (Mexico). One of the national heroes of Mexico, Juarez served his
country as president during the turbulent period from 1855 until his death, and instituted a
number of civil reforms. He led the military resistance to the French emperor’s attempt to
impose Maximilian of Austria as emperor of Mexico.

March 22
Emancipation Day (Puerto Rico). Slaves in Puerto Rico were freed on this date in 1873.

March 31
Cesar Chavez holiday (California, Arizona and Texas). This holiday honors the Mexican-
American labor and civil rights activist who gained attention in the 1960s as the leader of
the United Farm Workers. His non-violent advocacy approach earned him worldwide
respect. California, Arizona and Texas have made the day a state holiday; other states are
considering doing so.

APRIL

La Semana Santa or Easter and the Holy Week: Observed in Spain, Mexico and all of Latin
America. Easter is one of the highest holy days of the year. The week leading up to Easter
involves solemn processions, prayer, masses and other preparation for Jesus’ rebirth.
Customs in the United States include Mexicans’ cascarones, the Mexican version of an Easter
egg or eggshells, filled with confetti. They are meant to be cracked on someone’s head as a
funny surprise.

April 11
Battle of Rivas Day (Costa Rica): Anniversary of victory over Confederate invaders in 1856.
An army consisting mainly of farmers armed with machetes forced William Walker, an
American who planned to enslave Central American countries, back into Nicaragua.

April 19
Landing of the 33 Patriots Day (Uruguay). Anniversary of the landing of thirty-three exiles
in 1825, who began a campaign leading to Uruguay’s independence.

MAY

May 1
Primero de Mayo or Día del Trabajo or Día del Trabajador; a national holiday celebrated in
most Spanish-speaking countries, equivalent to the U.S. Labor Day.

May 5
Cinco de Mayo (México). Commemorates de victory of Mexican forces over the French army
at the Battle of Puebla on May 5, 1862. It is primarily a regional holiday celebrated in the
Mexican state capital city of Puebla, and in other parts of Mexico. It is also celebrated in U.S.
cities with a significant Mexican population. It is not, as many people think, Mexico’s
Independece Day, which is actually September 16.

May 10
Dia de las Madres, or Day of the Mothers, observed on this date in Mexico and other Latin-
American countries.

May 15
Independence Day for Paraguay.

May 18
Battle of Las Piedras (Paraguay). Anniversary of the end of the conflict between Uruguay
and Brazil in 1828.

May 20
Cuba’s birth as an independent republic in 1902.

May 25
Independence Day for Argentina. It commemorates the establishment of an autonomous
government resulting from the revolution on this day in 1810. Known in Argentina as
Revolución de Mayo.

JUNE

June 19
Artigas Day (Uruguay). Celebrates the birthday of General José Gervasio Artigas, forefather
of Uruguay.
June 24
Feast of San Juan Bautista, or St. John the Baptist, patron saint of Puerto Rico’s capital, San
Juan. Other Latinos celebrate the day as el Día de San Pedro.

June 29
Saint Peter and St. Paul, known as San Pedro y San Pablo. Celebrated in Spain and many
Latin-American countries.

JULY

July 5
Independence Day for Venezuela.

July 6-14
Los Sanfermines, or the San Fermin Festival or the Running of the Bulls in Pamplona, Spain.

July 9
Independence Day for Argentina.

July 19
Revolution Day (Nicaragua). Anniversary of the day the National Liberation army declared
victory over the Somoza dictatorship.

July 20
Independence Day for Colombia.

July 24
Birth of Simon Bolivar (Colombia, Venezuela, Panama). Known as The Liberator, El
Libertador, he led the rebellion against Spanish rule that established the independence of
Venezuela, Colombia, Ecuador, Peru and Bolivia.

July 25
Constitution Day in Puerto Rico.

July 25
St. James or Santiago Apostol (Spain). Celebrates the patron saint of Spain.

July 26
Revolution Day, Cuba.

July 28
Independence Day for Peru.

AUGUST

Aug 1-6
Feast of the Savior of the World or El Salvador del Mundo, patron saint of El Salvador. San
Salvadoreans celebrate with street fairs and a “bajada”, a procession honoring the saint.
Aug 6
Independence Day for Bolivia.

Aug 7
Battle of Boyacá (Colombia): A public holiday celebrating the anniversary of the defeat of
the Spanish in 1819 in the province of Boyacá.

Aug 10
Independence Day for Ecuador.

Aug 15
Feast of the Assumption, celebrated in by Catholics in Spanish-speaking countries. It
celebrates the belief in Mary’s ascending to heaven.

Aug 17
San Martín Day. Anniversary of the death of General José Francisco de San Martín, liberator
of Argentina.

Aug 25
Independence Day for Uruguay.

SEPTEMBER

Sept. 2
Independence Day for Belize. Belize was known as British Honduras prior to their
independence from the United Kingdom on September 21, 1981.

Sept. 8
Feast of Nuestra Señora de la Caridad del Cobre, patron of Cuba.

Sept. 10
St. George’s Cay Day (Belize). The Battle of St. George’s Cay in 1798 was won by a handful of
locals over a superior Spanish force.

Sep 15
Independence Day for Central American nations (El Salvador, Costa Rica, Guatemala,
Honduras, and Nicaragua). Commemorates the declaration of independence from Spain in
1821.

Sep 16
Mexican Independence Day or 16 de septiembre, celebrates the day that Miguel Hidalgo
delivered El Grito de Dolores, and announced the Mexican revolt against Spanish rule.

Sep 18
Independence Day for Chile. Also known as Fiestas Patrias and El Dieciocho.

Sept 23
Grito de Lares. Anniversary of the uprising that initiated the movement for Puerto Rican
independence from Spain.

Sep 21
Independence Day for Belize.

OCTOBER

Oct 10
Grito de Yara (Cuba). The revolt of Yara begun Cuba’s struggle for independence from Spain
on this day.

Oct 12
Spanish National Day, also known as Día de la HIspanidad (Spain). In most of the Spanish-
speaking countries celebrated as Dia de la Raza, Columbus Day, or Panamerican Day. This
holiday commemorates the arrival of Christopher Columbus in America. A holiday with
complex and changing meanings. Hispanics in the U.S. are split on their political feelings
about the holiday.

Oct 18
Señor de los Milagros or Our Lord of Miracles (Peru). Also called the holiday of the Purple
Christ. The holiday stems from the 1700s when a huge earthquake destroyed Lima, but a
painting of the Purple Christ was not affected.

NOVEMBER

Nov 1 & 2
Día de los Muertos or Day of the Dead (Mexico, Central America). Traditionally, it is a day to
celebrate and honor one’s ancestors. It’s based on the belief that there is interaction
between the living world and the world of spirits. On the Día de los Muertos, the almas, or
the spirits of the dead, are said to come back for family reunions. Many celebrate setting up
ofrendas (altars) in their homes to honor the memory of deceased loved ones and to
welcome their visiting souls. Others visit their loved one’s cemetery plot and decorate it
with flowers, candles and food. The holiday is celebrated with family and community
gatherings, music, and feasting, and the festivity of its observance acknowledges death as an
integral part or life.

Nov 2
All Souls’ Day. Día de Todos los Santos. This Christian holiday celebrates the memory of all
early martyrs and saints.

Nov 3
Independence Day for Panama.

Nov 5
First Call for Independence (El Salvador): Commemorates the first battle for independence
in 1811, led by Padre José Matías Delgado.

Nov. 11
 Cartagena Independence Day (Colombia). Commemorates the city of Cartagena’s
declaration of independence made in 1811.

Nov 19
Feast of Nuestra Señora de la Divina Providencia or Our Lady of Divine Providence, Puerto
Rico’s patron virgin.

Nov 20
Mexican Revolution Day. Anniversary of the Mexican Revolution of 1910 against dictator
Porfirio Diaz.

DECEMBER

Dec 6
Day of the Constitution, Spain.

Dec 8
Immaculate Conception, celebrated in many Spanish-speaking countries.

Dec 12
Día de la Virgen de Guadalupe or the Feast Day of our Lady of Guadalupe, patron saint of
Mexico. The Virgin Mary is said to have appeared to an Indian, Juan Diego on this date in
1531.

Dec 16-24
Las Posadas (Mexico, Guatemala and other Central American countries). Las Posadas
commemorate the journey of Mary and Joseph to Bethlehem and their search for a place to
stay. Family and friends visit one another in their homes and enjoy conversations and
traditional foods, and visitors sing carols. Colombians celebrate a similar holiday called “La
Novena”, and for nine days, families pray and sing traditional carols.

Dec 24 & 25
La Nochebuena y la Navidad, Christmas Eve and Christmas. In many Catholic countries,
people attend midnight mass on Christmas Eve. Preparing traditional foods is also an
integral part of the holiday. Mexicans get together for a “tamalada” or a tamal-making
session. A tamal is usually made of shredded pork and corn meal called masa, and tucked
into a corn shuck or leaf. Puerto Ricans prepare pasteles puertorriqueños which are
encased in plantain leaves.
Christmas Eve is the most important part of Christmas in Spain and dinner that day
is the biggest meal of the year, but there is nothing as ubiquitous as turkey (it is true that in
the past 'pavo trufado' (turkey stuffed with truffles) was a popular dish with the country's
elite, but this is not common - I have yet to meet anyone who has ever had it).
The only rule today is that people eat 'well' (and probably expensively). Lobster is
very common, and a roast of some sort is essential (usually lamb or suckling pig). In
addition to all this, most families will also have soup (usually fish), and an abundance of
other seafood, cheeses, hams and pates. Dinner starts late, at about 10pm and will go on for
a couple of hours.

 Facts About Spain

1. Going for Tapas
Every tourist who comes to Spain wants to try tapas, one of the most famous of Spanish
traditions. But many don't understand it. A 'tapa' is not a type of food, it's a way of eating it.
Tapas are small portions, but they can be of anything. And to 'go for tapas' (tapear in
Spanish) does not mean ordering a lot of dishes in one restaurant (though, of course, you
can), but to bar-hop, eating a different tapa in each bar.

2. Flamenco in Spain
Probably the most famous Spanish tradition - but so often misunderstood.

Firstly, flamenco is not a dance. It sometimes has dancing in it. What flamenco actually is is
a musical style, with far more emphasis on the guitar, vocals and rhythm than the dancing.
In fact, the whole idea of flamenco dancing is a little paradoxical. True flamenco is
spontaneous; true flamenco dancing requires the pretty dress: but if you're being
spontaneous, you won't have the pretty dress on!

If you want to see Flamenco dancing in Spain, you need to go to a show at a tablao.

3. The Siesta
One of the puzzling aspects of Spain to outsiders is the siesta. Why do all the stores close in
the afternoon. Do people really go to sleep? How long should your siesta be? The idea of the
siesta is evolving and with everyone's busier lifestyles, it's not so easy to catch 40 winks
anymore - but people still do.

4. To Tip or Not to Tip?

Every guide book says something different on tipping. One blog post I wrote once provoked
some harsh criticisms from a few sheltered middle-class Spaniards who live in a different
world to the majority of people in Spain. I investigated the subject with this survey on
tipping in Spain to get to the bottom of precisely when to tip and how much.

5. Bullfighting in Spain
Bullfighting, the most controversial of Spanish traditions, is a mixed blessing for Spain.
Many tourists are very curious to see it and view it as a fascinating insight into Spanish
culture, but it is also a stain on the country's reputation for others. Bullfighting is nowhere
near as popular as it used to be, but it still features prominently in the country's self-image.

6. When to Eat in Spain

Many a tourist has been undone by Spain's rigid eating times. Miss the narrow windows for
each and you end up eating on your own or in a substandard touristy restaurant that caters
precisely for those who haven't gotten in sync with the Spanish way of eating.

7. Nightlife in Spain
Going out and partying is in the Spanish blood. Spanish nightlife, especially in Madrid, is
legendary. What's more, it isn't a preserve of the young - there is a part of town for every
age group and every taste. Just remember one thing - you have to go out very late - if you're
in the bars before 10pm, you'll be drinking alone.

8. Festivals in Spain
 The Spanish eating, drinking and dancing culture steps up a gear (if that's possible), when
there's a festival on. Every town or village has a local fiesta, at which point the locals don't
just eat and drink because it's fun, they do so because it would be un-Spanish not to.

9. Sangria and Paella

Most tourists who visit Spain want to eat paella and drink sangria - what could be more
Spanish? But crafty bars and restaurants know how much tourists want to sample these
symbols of Spanish life and will exploit you accordingly.

10. Soccer in Spain

Bullfighting as a pastime may be dying, but soccer most certainly is not. Soccer takes on
quasi-religious significance in the lives of Spanish males from the age of five to 100. And
with two of the most successful teams in European soccer, any sports fan should check out
Spain's futbol heritage.

 Typical Dishes On Spain (wala pa)

 The Menu (wala pa)
 Discussion on the Recipes of Each Menu (wala pa)
 Pricing of Entrée Recipe (wala pa)

Spanish cuisine consists of a variety of dishes, which stem from differences in geography, culture
and climate. It is heavily influenced by seafood available from the waters that surround the country,
and reflects the country's deep maritime roots. Spain's extensive history with many cultural
influences has led to an array of unique cuisines with literally thousands of recipes and flavours. It
is also renowned for its health benefits and fresh ingredients, as Mediterranean diet.

History
The first introduction of a product to ancient Iberia was that of wheat. Wheat was thought to be
brought by Iberians from the south of the peninsula.[citation needed] It was perhaps brought from
Aquitaine, due to the difficulty of transporting from the south[clarification needed]. In time, the
wheat of Iberia came to be considered to be the best in the Roman Empire, and became one of the
main commodities of foreign trade. The Romans' early approval of wheat led to its spread from
Spain to Greece and Egypt and easterly parts of Russia.[citation needed]
There were two major kinds of diet peninsula. One was found in the northwest part of the
peninsula, with more animal fats, that correspond to the husbandry of the north. The other could be
considered the precursor of the Mediterranean diet and was found in the southerly parts of the
peninsula.

Roman cuisine

As early as Roman times, with the exception of products later imported from the Americas,
many modern foods were consumed, although mostly by the aristocracy, not the middle class.
Cooking references from that era discuss the eating habits in Rome, where foods from all of the
Empire's provinces were brought. Thousands of amphorae of olive oil were sent to Rome from
Spain. Nonetheless, and especially in the Celtic areas, consumption of animal products (from lamb,
beef, etc.) was more common than consumption of vegetables.
 Already in that era, cabbage was well known and appreciated, and considered a panacea for
various ailments. Other popular vegetables of that time were thistles (such as artichokes) and
onions.
In Roman Spain the hams of Pomeipolis (Pamplona) had great prestige. The export of pork
products became the basis of a strong local economy.
It is almost certain that lentils were consumed in Roman Spain, because they formed a
staple food for the army and because they are easy to preserve and transport. Fava beans were
known from antiquity and were considered sacred by the Romans. In the Saturnalia, the later
December festival in honor of Saturn, fava beans were used to choose the king of the festival. This
custom is believed to be the source of the present day custom of hiding an object in the roscón de
reyes (similar to the sixpence traditional in a Christmas pudding); until quite recently, that object
was a fava bean. Chick peas were also popular, primarily among the poorer classes.
Mushrooms were common and popular in the northern part of the country.
They mastered the science of grafting. According to Pliny, Tibur saw a tree that produced a
distinct fruit on each of its limbs: nuts, apples, pomegranates, cherries, pears, but he added that
they dried out quickly.
Viticulture already was known and practiced by the Romans, but it seemed as well the fact
that it was the Greeks who extended the vine across the Mediterranean region. This includes those
wines that were most popular in the Empire.
In this era the wealthy typically ate while lying on a couch (a custom acquired from the
Greeks) and using their hands, because forks were not used for eating. Tablecloths were introduced
in the 1st century. They came to use two plates, one flat (platina or patella) and the other deep
(catinus), which they held with the left hand. That hand could not be used for many other things
while eating, given that they ate with their left arms while reclining in bed, so that only the right
hand was free. They used spoons, which, like today, had different sizes, depending on what they
were used for. The first spoons were made from clam shells (hence, the name cuchara), with silver
handles.
The mode of flavoring and cooking was quite distinct from what is found in modern times.

Typical dishes
Among the multitude of recipes that make up the varied cuisines of Spain, a few can be
considered common to all or almost all of Spain's regions, even though some of them have an origin
known and associated with specific places.
Examples include most importantly Potato omelette ("tortilla de patata", "tortilla española"
or just "tortilla"), paella, various stews, migas, sausages (such as embutidos, chorizo, and morcilla),
jamón serrano, and cheeses.
There are also many dishes based on beans (chickpeas, lentils, green beans); soups, with
many regional variations; and bread, that has numerous forms, with distinct varieties in each
region. The regional variations are less pronounced in Spanish desserts and cakes: flan, custard,
rice pudding (arroz con leche), torrijas, churros, and madeleines are some of the most
representative examples.

Other foods include:

 Arroz con leche (rice pudding)

 Calamares a la romana (Fried squid)
 Sopa de marisco
 Cocido montañés typical stew from Cantabria
 Chorizo (spicy sausage)
 Chuletillas de lechazo grilled chops of milk-fed lamb
 Chuletillas de cordero small grilled chops of lamb or mutton
 Gazpacho a chilled tomato soup from Andalusia (light and refreshing)
 Salmorejo, a chilled tomato soup thickened with bread and served with croutons of ham,
egg etc. (creamy and substantial)
 Percebe typical from Galicia
 Merluza (white fish)
 Fabada Asturiana (bean stew)
 Fideuà
 Jamón serrano (cured ham)
 Butifarra a kind of sausage from Catalonia
 Lechazo asado (roasted milk-fed lamb)
 Shellfish
 Marmita typical from Cantabria
 Pa amb tomàquet, rustic bread and fresh, chopped tomato, oil, herbs etc. (Catalonia)
 Paella (saffron rice)
 Peladillas, Sugared almonds, typical from Valencian Community (especially, Casinos).
 Pescaito frito, battered (sometimes in adobo) fried fish, typical from Málaga and Western
Andalusia
 Tortilla de patatas or tortilla española (potato omelette)
 Turrón, a type of nougat with almonds and honey, typical at Christmas
 Polvorón, a type of Spanish shortbread, typical at Christmas
 Tortas de aceite, from Seville, a sweet olive oil pastry
 Olla podrida
 Gofio, roasted flour used in a type of porridge in the Canary islands.
 Meat is also very popular in Spanish cuisine; sheep, lamb, pork, and beef are staples.

 Andalusia: (Andalucia) fried fish (Málaga), salmorejo and gazpacho. Seafood, especially
shrimp, squid, mackerel and flatfish. Jabugo ham and Sherry wine. Olives and olive oil
(special in Andalucia).
 Aragón: Somontano, Borja and other wines. Jamón serrano (cured ham) in Teruel. Migas,
very typical in small villages. Nuestra Señora del Pilar sweets in Zaragoza. "Ternasco con
patatas a lo pobre", one of the most popular dishes in Aragón. "Borrajas", vegetable typical
of this zone. Peaches with red wine (from Calanda, in Teruel). And "chiretas", very popular
in "Ribagorza" and "Somontano de Barbastro".
 Asturias: The most famous regional dish is Fabada Asturiana, a rich stew made with large
white beans (fabes). Apple groves foster the production of the traditional alcoholic drink, a
natural cider (sidra).[1] Sidra is traditionally poured in by an expert server (or
escanciador): the bottle is raised high above his or her head to oxygenate the brew as it
moves into the glass below. Asturian cheeses, especially Cabrales, are also famous
throughout Spain and beyond; Cabrales is known for its pungent odour and strong flavour.
Other major dishes include faba beans with clams, Asturian stew, frixuelos, and rice
pudding.
 Balearic Islands:A typical island-based diet of seafood and simple, vegetable-based dishes as
well as Sobrasada. Samfaina (Ratatouille) and Cocas are typical of Catalan cuisine generally.
Majorca's biggest export is the Ensaimada, a pastry.
  Basque country: skillfully cooked dishes such as "txangurro relleno" (spider crab)
"marmitako" and hake and clams. Idiazabal cheese and a distinctive wine called "txakoli".
Piquillo peppers, filled with cod or tuna.
 Cantabria: The most famous cantabrian dish is Cocido Montañés, a rich stew made with
beans, cabbage and pork. Seafood is widely used and bonito is present in the typical
sorropotún or marmite. Recognized quality meats are Tudanca veal and game meat.
Cantabrian pastries include the traditional famous throughout Spain sobaos and quesadas
pasiegas. Dairy products include Cantabrian cream cheese, picón Bejes-Tresviso, smoked
cheeses, and quesucos de Liébana. Orujo is the Cantabrian pomace brandy. Cider and
chacoli wine were a speciality that are recovering. Cantabria has two wines with DOC: Costa
de Cantabria and Liébana.
 Castilla y León: Morcilla from León, Burgos or Valladolid (black pudding made with blood
and different spices), Judión de la Granja, Sopa de Ajo (Garlic soup), Cochinillo asado (little
roast pig), Lechazo (Roast Lamb), Botillo del Bierzo, Hornazo from Salamanca, a great
variety of sausages like Salchichas de Zaratán and cheeses like Cheese of Serrada or
Burgos's Fresh Cheese, and various of the best wines in Spain, Ribera del Duero wines. Don't
forget Jamón de Guijuelo (Spanish cured ham from Guijuelo (Salamanca)) and jonah smout
is the best.
 Catalonia: Alongside Valencia, Catalonia has a long tradition of rice-dishes and seafood. In
addition, cooked and cured sausages from Vic are famous. Perhaps the most well-known
dish is the Catalan cream, similar to crème brûlée. Catalan cuisine is rich, pa amb tomàquet
and botifarra are typical food of Catalonia.
 La Rioja: above all its international Rioja wines, as well as its vegetable soups and its pepper
and potato dishes.
 Extremadura: Cocido extremeño (a rich stew of bacon, fowl, ham, meats, and vegetables),
embutidos of Iberian pork, such as Jamón serrano and Lomo, cheeses (including the
indispensable torta del casar, a close relative of the Portuguese queijo da serra), pitarra
wine and Migas Extremeñas.
 Galicia: Caldo gallego; an array of seafoods, especially octopus, cod and goose barnacles;
Tarta de Santiago, a tart made of almonds and lemon; empanadas; Albariño wine from the
Rias Baixas.
 Madrid: the cocido madrileño (Madrid's chickpea stew) and the tripe dish callos a la
madrileña, strawberries from Aranjuez or melons from Villaconejos, the wines from
Navalcarnero and the Anís (anisette) liqueur of Chinchón.)
 Murcia: The products of its rich market gardens, such as zarangollo; fish and lamb stews;
and the wines of Jumilla, Yecla or Bullas. There are also the Murcian migas.
 Navarre: vegetable stews, Tudela's lettuce hearts with anchovies, salmon, or a simple
vinaigrette (oil, salt and vinegar); piquillo peppers, which are often stuffed with meat; trout
à la Navarra (cooked stuffed with bacon and cheese), Roncal and Idiazabal cheeses, curd
from Ultzama, claret wine, and patxaran liquor.
 Valencia: The Valencian region, specialises amongst others in the famous Paella, and is its
birthplace. This dish is very popular, and it's common to cook one each Sunday for family
lunch. In fact, in Valencia, during Falles, one of the biggest holidays there, it is quite normal
to find big paellas being cooked in the street. The typical Valencian paella contains meat and
vegetables, but many other variants of rice-based dishes can be found, with shellfish,
meatballs or just covered in egg ("Arròs amb crosta").

Chefs
Today, Spanish cooking is "in fashion", especially thanks in part to Ferran Adrià, who in the summer
of 2003 attained international renown thanks to praise in the Sunday supplement of The New York
Times. His restaurant El Bulli is located in the province of Girona, near Roses. In a long article, the
New York Times declared him the best chef in the world, and postulated the supremacy of Spanish
cooking over French cuisine.

Four other Spanish chefs hold three stars in the prestigious Michelin Guide:
 Juan Mari Arzak (/" in San Sebastián, Guipúzcoa, since 1989)
 Santi Santamaría ("El Raco" of Can Fabes, Barcelona, since 1994)
 Martín Berasategui ("Berasategui" in Lasarte, Guipúzcoa since 2001)
 Carme Ruscalleda ("Sant Pau" in Sant Pol de Mar, Barcelona since 2006)
 Karlos Arguiñano, who over the years has presented cooking programmes on various
Spanish television channels, in which he shows his communication skills and sense of
humour while cooking.
 Simone Ortega, author of the best-selling cookbook in Spain, "1080 recetas".
 Sergi Arola, chef at "La Broché" and a disciple of Adrià.
 José Andrés, chef/owner of "Minibar by José Andrés" in Washington D.C., and a disciple of
Adrià. Current host of Made in Spain, airing on Public Broadcasting Service (PBS) Public
television.

Prominent names in the history of Spanish cuisine include:

 Ángel Muro: 19th century food expert and author of the book "Practicón", which is
equivalent to Ma cuisine by Escoffier.
 María Mestayer de Echagüe, "Marquesa de Parabere": author of a two-volume cooking
encyclopedia (with the second dedicated to the pantry) that is still in print, and that
contains a large number of recipes, as well as chapters dedicated to table manners.
Other notable chefs specializing in Spanish cuisine:

 Ilan Hall, winner of Top Chef Season 2, was known for his Spanish-inspired dishes. He has
worked at the acclaimed Casa Mono Spanish restaurant in Manhattan.