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Empanada
An empanada is a type of baked or fried turnover (food), turnover consisting of pastry and stuffing, filling, common in Culture of Spain, Spain, other Southern European countries, North African countries, South Asian countries, Latin American culture, Latin American countries, and the Culture of the Philippines, Philippines. The name comes from the Spanish language, Spanish (to bread, i.e., to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turnover, either by baking or frying. Origins The origin of empanadas is unknown, but they are thought to have originated in 7th century Galicia (Spain), Galicia, a region in northwest Spain. An empanada (''empãada'') is mentioned in the Cantigas de Santa Maria 57:VI (c. 1282):Entr' esses roubadores / viu jazer um vilão / desses mais malfeitores, / ũa pern ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Argentine Cuisine
Argentine cuisine is described as a blending of cultures, from the Indigenous peoples of Argentina who focused on ingredients such as humita, potatoes, cassava, peppers, tomatoes, Poroto, beans, and yerba mate, to Mediterranean cuisine, Mediterranean influences brought by the Spanish during the colonial period. This was complemented by the significant influx of Italian Argentine, Italian and Spanish Argentine, Spanish immigrants to Argentina during the 19th and 20th centuries, who incorporated plenty of their food customs and dishes such as Argentine pizza, pizzas, pasta and Spanish omelette, Spanish tortillas. Beef is a main part of the Argentine diet due to its vast production in the country's plains. In fact, Argentine annual consumption of beef has averaged per capita, approaching per capita during the 19th century; consumption averaged in 2007. Beyond ''asado'' (the Argentine barbecue), no other dish more genuinely matches the national identity. Nevertheless, the coun ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chilean Cuisine
Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Indigenous peoples in Chile, Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from German cuisine, Germany, the British cuisine, United Kingdom and French cuisine, France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world's largest producers of Chilean wine, wine and many Chilean recipes are enhanced and accompanied by local wines. The confection dulce de l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turnover (food)
A turnover is a small pie, made by placing a filling on a piece of pastry dough. The dough is then folded over and sealed, and is then cooked by either baking or frying. Turnovers can be sweet or savoury and are often eaten as a sort of portable meal or dessert. Throughout the world, turnovers are known by different names, for example in Spanish speaking countries they are known as empanada, while pasty, originally a Cornish term, has spread across the globe. It is common for sweet turnovers to have a fruit filling and be made with a puff pastry or shortcrust pastry dough and covered with icing. Savoury turnovers generally contain meat, vegetables or a mixture of both, and can be made with any sort of pastry dough. Savoury turnovers are often sold as convenience foods in supermarkets. Fillings Common turnover fillings include fruits such as apples, peaches and cherries, meats like chicken, beef and pork, vegetables such as potatoes, broccoli and onions, and savoury ingredient ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Uruguayan Cuisine
Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are abundant: desserts like churros (cylinders of pastry, usually fried, sometimes filled with dulce de leche), Crème caramel, flan, Ensaïmada, ''ensaimadas'' yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also various kinds of stews known as Stew, guisos or estofados, arroces (rice dishes such as paella), and fabada (Asturias, Asturian bean stew). All of the guisos and traditional ''pucheros'' (stews) are also of Spanish origin. Uruguayan preparations of fish, such as Dried and salted cod, dried salt cod (Bacal ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Colombian Cuisine
Colombian cuisine is a culinary tradition of six main regions within Colombia: Insular, Caribbean, Pacific, Andean, Orinoco, and Amazonian. Colombian cuisine varies regionally and is influenced by Indigenous peoples in Colombia, Indigenous Colombian, Spanish cuisine, Spanish, and African cuisine, African cuisines, with a slight Arab cuisine, Arab influence in some regions. History of Colombian food Colombian food is a unique blend of indigenous, European traditions, and Afro-Caribbean influences. The two largest indigenous groups prior to European conquest were the Tairona, who lived along the Caribbean coast, and the Muisca, who lived in the highlands to the South. Arepas, made from ground corn, is one of the oldest cooked dishes in Colombian cuisine and a popular modern dish. It is believed that the name derives from the word for corn in the Chibcha language, Chibcha languages. Regional cuisines Colombian dishes and ingredients vary widely by region; however, some of the mo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filipino Cuisine
Filipino cuisine is composed of the cuisines of more than a hundred distinct Ethnic groups in the Philippines, ethnolinguistic groups found throughout the Philippines, Philippine archipelago. A majority of mainstream Filipino dishes that comprise Filipino cuisine are from the food traditions of various ethnolinguistic groups and tribes of the archipelago, including the Ilocano people, Ilocano, Pangasinan people, Pangasinan, Kapampangan people, Kapampangan, Tagalog people, Tagalog, Bicolano people, Bicolano, Visayan, Chavacano, and Maranao people, Maranao ethnolinguistic groups. The dishes associated with these groups evolved over the centuries from a largely indigenous (largely Austronesian peoples, Austronesian) base shared with maritime Southeast Asia with varied influences from Chinese cuisine, Chinese, Spanish cuisine, Spanish, and American cuisine, American cuisines, in line with the major waves of influence that had enriched the cultures of the archipelago, and adapted us ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Culture Of The Philippines
The culture of the Philippines is characterized by great ethnic diversity. Although the multiple ethnic groups of the Philippine archipelago have only recently established a shared Filipino national identity, their cultures were all shaped by the geography and history of the region, and by centuries of interaction with neighboring cultures, and colonial powers. In more recent times, Filipino culture has also been influenced through its participation in the global community. History Among the contemporary ethnic groups of the Philippine archipelago, the Negritos are generally considered the earliest settlers; today, although few in numbers, they preserve a very traditional way of life and culture. After those early settlers, the Austronesians arrived on the archipelago. The Austronesian culture is strongly evident in the ethnic majority and languages. Before the arrival of European colonizers in the 1500s, the various ethnic groups of the Philippines were organized into var ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galician Cuisine
Galician cuisine refers to the typical dishes and ingredients found in the cuisine of the autonomous community of Galicia, Spain. These include shellfish, ''empanadas, polbo á feira'' (a dish made of octopus), cheese ''queixo de tetilla'', '' ribeiro'' and '' albariño'' wines, and '' orujo'' liquor. Similarly, to Asturian cuisine, Galician dishes have maintained several Celtic links, namely with different stews. The potato is a staple food in the region, first arriving in Spain from the Americas in the 16th century, and then grown first and foremost on the coasts of the '' Ría de Noia''. In Galician cuisine, neither the cook nor the recipe really matters; what is being served is the central part of the cuisine. In Galicia, a wide variety of sea produce can be found in traditional dishes, due to the province's long shoreline and traditional fishing economy. Agriculture products such as potatoes, maize, and wheat are also staples in the Galician diet, along with dairy and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Minahasan Cuisine
Minahasan cuisine or Manado cuisine is the cooking tradition of the Minahasan people of North Sulawesi, Indonesia. It is popularly known as "Manadonese cuisine" after Manado, the capital of the province, although other cities in Northern Sulawesi, such as Bitung, Tomohon and Tondano, are also known as Minahasan culinary hotspots. Manadonese cuisine is known for its rich variations in seafood, generous amount of spices, extra-hot condiments, exotic meats, and European-influenced cakes and pastries. Popular Manadonese dishes include tinutuan (Manado-style vegetable and rice congee), cakalang fufu (smoked skipjack tuna), cakalang noodle, Paniki (food), paniki (spiced fruit bat), chicken or various fish and seafood spiced in rica-rica or woku spices, chicken tuturuga, and brenebon. Although not as popular and widely distributed as Padang food and Sundanese cuisine, there is increasing awareness of Manadonese cuisine in the Indonesian cuisine scene. Numbers of Manadonese restaurants ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Galicia (Spain)
Galicia ( ; or ; ) is an Autonomous communities of Spain, autonomous community of Spain and nationalities and regions of Spain, historic nationality under Spanish law. Located in the northwest Iberian Peninsula, it includes the provinces of Spain, provinces of La Coruña (province), A Coruña, Lugo (province), Lugo, Ourense (province), Ourense, and Pontevedra (province), Pontevedra. Galicia is located in Atlantic Europe. It is bordered by Portugal to the south, the Spanish autonomous communities of Castile and León and Asturias to the east, the Atlantic Ocean to the west, and the Cantabrian Sea to the north. It had a population of 2,705,833 in 2024 and a total area of . Galicia has over of coastline, including its offshore islands and islets, among them Cíes Islands, Ons Island, Ons, Sálvora, Cortegada Island, which together form the Atlantic Islands of Galicia National Park, and the largest and most populated, A Illa de Arousa. The area now called Galicia was first in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pastel (food)
Pastel is the Spanish language, Spanish and Portuguese language, Portuguese word for ''pastry'', a sugary food, and is the name given to different typical dishes of various countries where those languages are spoken. In Mexico, pastel typically means ''cake'', as with ''Pastel de tres leches''. However, in different Latin American countries pastel can refer to very different sugary dishes, and even to non-sugary ones as well. In some places, like Brazil, a pastel can refer to both a sugary and non-sugary food, depending on the filling used. Brazil In Brazil, pastel (plural: ''pastéis'') is a typical street-food List of Brazilian dishes, Brazilian dish consisting of half-circle or rectangle-shaped thin-crust pies with assorted fillings, that can be savory or sweet, and fried in vegetable oil. The result is a crispy, brownish-fried pie. Some of the sweet fillings are Goiabada, guava paste with Minas cheese. Banana and chocolate also exist. The pastel is classified in Brazilian cu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Stuffing
Stuffing, filling, or dressing is an edible mixture, often composed of herbs and a Starch#Food, starch such as bread, used to fill a cavity in the preparation of another food item. Many foods may be stuffed, including poultry, seafood, and vegetables. As a cooking technique stuffing helps retain moisture, while the mixture itself serves to augment and absorb flavors during its preparation. Poultry stuffing often consists of breadcrumbs, onion, celery, spices, and herbs such as Salvia officinalis, sage, combined with the giblets. Additions in the United Kingdom include dried fruits and nuts (such as apricots and flaked almonds), and chestnuts. History It is not known when stuffings were first used. The earliest documentary evidence is the Roman Empire, Roman cookbook, Apicius ''De re coquinaria, De Re Coquinaria'', which contains recipes for stuffed Chicken as food, chicken, dormouse, hare, and Pork, pig. Most of the stuffings described consist of vegetables, herbs and spic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
