Famous Spanish/Spaniard Dishes?!
ANYWHO
I'm looking for famous Spanish dishes for a project, Preferably someting that is eaten in Mexico a lot too (I'm half mexican so it would be easier to make something closer to authenticity).
I know Paella is eaten in Mexico, any other suggestions?
churros?
oh and please state the differences between the mexican version and the Spanish/Spaniard version...
Anything is welcome, it doesn't have to fit all the criteria but it would be preferred.
Deserts or Main Dishes are welcome!
Thank You! :D
Answers: I'm not sure if the use of 'Spaniard' is still a Demonym used today, but it is sure easier to distinguish from 'Spanish'.
ANYWHO
I'm looking for famous Spanish dishes for a project, Preferably someting that is eaten in Mexico a lot too (I'm half mexican so it would be easier to make something closer to authenticity).
I know Paella is eaten in Mexico, any other suggestions?
churros?
oh and please state the differences between the mexican version and the Spanish/Spaniard version...
Anything is welcome, it doesn't have to fit all the criteria but it would be preferred.
Deserts or Main Dishes are welcome!
Thank You! :D
Fabada (thick broadbean and pork stew; in Mexico it's easier to find pinto beans and do not as many pork cuts)
Turrón, similar to Mexican marzipan
Cocas, made with pizza-like bread; Pepitos in Mexico, made with bolillos
Natillas, Flan or Jiricallas in Mexico (I don't know the difference)
i lived in san diego....my favorite dish was carne asada fries from "robertos"
gazpacho - cold vegetable soup
Paella Valencia and Crema Catalana are very famous dishes from Spain. Basque cuisine is unique to Spain and Spanish cuisine also has more European, N. African and Mediterranean influences.
Both paella and flan are also enjoyed in Mexica and many other countries.
Tapas: appetizer-sized nibbles. Gambas al ajillo (shrimp in garlic) is very good and easy to make. You can use the same recipe for whole button mushrooms.
Differences: Mexicans tend to use more pork and less olive oil. Spanish recipes use different types of beans from the Mexicans. Spanish do not use achuete, or achiote, seeds for coloring paella. Instead, they use saffron. Their sausages taste similar, though.