Dipped in Chocolate

The most popular churro variation in Spain is with chocolate. Instead of topping the churros with something or stuffing them, Spaniards typically enjoy churros with a mug of melted chocolate in which they dip their churros.

Coated in Cinnamon Sugar

If you travel to Mexico, this is probably the churro variety that you will most often find. Churros are absolutely delicious when coated in a cinnamon sugar combination, giving them an irresistible touch.

Filled With Guava

Did you know that churros are sometimes filled with guava paste? Well, in Cuba, you will often find this tropical churro variation that combines the sweetness and fruity flavor of guava with the fried doughiness of a churro.

The post 3 Ways to Enjoy Your Churros appeared first on falafelandcaviar.com.

Sangria

Start off the evening right with a nice, refreshing alcoholic beverage. Sangria, made with wine and chopped fruit, is a perfect choice. This one is made with rose and a splash of brandy and orange liqueur, so it’s not for the light-hearted.

View this post on Instagram

A post shared by Deborah Johnson (@frenchforawhile)

Seafood Paella

Paella might seem a little intimidating to cook, but it’s actually not that bad once you really get into it. Plus, it’s sure to impress your guests when they see you serving it out of a frying pan, all authentic like.

View this post on Instagram

A post shared by Rola’s Catering (@rolascatering)

Churros

Even your most health-conscious friends won’t be able to resist the allure of these churros, in all of their fried dough and cinnamon sugar coating goodness. Make more than you think you need—trust us.

View this post on Instagram

A post shared by Sophie’s kitchen | (@cooking_withsophie)

The post Here’s the Spanish-Themed Menu for Your Next Dinner Party appeared first on falafelandcaviar.com.

Check out the places where this special food is still popular and widely-enjoyed today.

Spain

As the birthplace of the empanada, it’s no surprise that Spain is still a popular place to enjoy empanadas. This food enjoys hundreds of regional variants, from seafood empanadas in the country’s north to a vegetarian “pisto” option with sauteed veggies in Castilla.

Argentina

Argentina is absolutely in love with empanadas, which are typically oven-baked until golden brown. These treats are often served during the Easter and Lent periods of the year when they are filled with ingredients such as tuna.

Philippines

That’s right: you can find empanadas in Asia too! The Philippines, which was once ruled by Spain, continues the empanada tradition even now as a geographic anomaly. The Filipino version is commonly deep-fried and contains ingredients such as ground meat, potatoes, and vegetables.

The post These Countries Go Crazy for Empanadas appeared first on falafelandcaviar.com.

Lamprey has actually been considered a delicacy for thousands of years, beginning with the ancient Romans whose emperors seeked out this jawless fish to make dinners for special celebrations.

Love for this scary-looking creature continued into the Middle Ages. In fact, King Henry I of England was reported to have been so fond of the taste of lampreys that he over-indulged while eating them and died as a result of his excess in 1135!

Even in current times, lamprey continues to be a beloved and expensive delicacy. Southwestern Europe, including the countries of France, Spain, and Portugal, remain places where lampreys are still caught by fishermen in the peak season from February to April, and sold as a delicacy.

The most common preparation for the lamprey is the Bordelaise style, which includes taking the animal’s blood and combining it with red wine, garlic, and other spices to make a rich sauce. This is then served with rice.

While it might seem like a stomach-churning specialty, lamprey is a meaty and delicious fish whose special sauce turns it into one of the most unforgettable meals that you will ever experience. Would you try it?

The post Lamprey: An Unexpected Freshwater Delicacy appeared first on falafelandcaviar.com.

If you are lucky enough to travel around Spain in the winter, check out these cocidos for a delicious meal.

Cocido Gallego (Galicia)

Galicia’s cocido dish is arguably the most famous in all of Spain. Traditionally combining local greens with potato, pork ribs, chorizo, various edible parts of the head, and even chicken or beef, this dish is as hearty as they come.

Cocido Montañés (Cantabria)

Cantabria’s cocido receives its name from the mountainous territory that this part of the country encompasses. This cocido is a bean stew that incorporates white beans, greens, and all kinds of pork products into a stew that is the perfect defense against cold weather.

Cocido Madrileño (Madrid)

The Spanish capital also has its own cocido dish which is another example of a stew. Using chickpeas, chorizo, pork belly, blood sausage, beef shank, and chicken to give the dish its heartiness, this dish is a winter favorite.

The post Spain’s Best Cocidos, Region By Region appeared first on falafelandcaviar.com.

The symbolic meaning of the new year is recognized around the world, and different people in different places have different ways of commemorating and celebrating the transition. One of the most interesting food-based traditions takes place in Spain.

In this Southern European country, the final 12 seconds of the “old” year are accompanied with a very curious tradition that involves grapes.

As Spaniards watch the year come to a close live, on TV, or in person at Madrid’s Puerta del Sol, people put a single green grape into their mouths at each of the final 12 strokes of the clock on New Year’s Eve.

This tradition isn’t based on any type of religious ceremony or folkloric tradition, but it was actually born as a way of stimulating the grape economy in Spain. In 1909, there was a great surplus of grapes in the southeastern region of Alicante, and the grape growers created and publicized this now-classic tradition.

The 12 grapes are now said to represent good luck in the New Year and are an important part of all Spanish households’ New Year’s Eve traditions.

The post You Won’t Believe This Spanish New Year’s Food Tradition appeared first on falafelandcaviar.com.

Here are three Spanish sweet treats that are delicious and one-of-a-kind.

Turrones

If there’s one holiday treat that is world-famous outside of Spain, it has to be turron. This candy comes in two varieties, hard and soft, but contains the same ingredients. Made with toasted almonds, egg whites, honey, and sugar, this delicious treat is beloved both in and outside of the country’s borders.

Polvorones

Polvorones are a crumbly shortbread cookie that originates from the southern region of Andalusia. Served inside of a wrapper, it’s important to compress the cookie into a ball with your hand before opening it. If not, it crumbles all over the place and is difficult to eat!

Alfajores

This dessert, which is now especially popular in other Spanish-speaking countries such as Argentina and Uruguay, originated in the times of Moorish rule in the Iberian Peninsula. Consisting of a wafer exterior with an interior consisting of dulce de leche, this sweet sandwich cookie is beloved in southern Spain.

The post Three One-of-a-Kind Spanish Christmas Treats appeared first on falafelandcaviar.com.

Quince paste (known as membrillo in Spain, where it is most popular) is one of my favorite little-known fall classics that is great to try, or even make.

Quince is a fruit that looks like a cross between an apple and a pear that originates from western Asia. After it was brought to Europe thousands of years ago, people discovered that despite its bad taste when raw, it was delicious when prepared as part of a jelly.

In some countries in Europe, people still carry out this tradition. After boiling the quince in water, it is combined with sugar and lemon juice and then cooked for an extended period of time at a low temperature to provide a liquid that hardens into a paste that is absolutely delicious.

Its sweet taste is often enjoyed with mild and soft cheeses such as tetilla from the Galicia region of Spain and manchego from Castille.

Be sure to give quince paste a try this fall if you can!

The post Quince Paste is a Special Fall Treat appeared first on falafelandcaviar.com.

These little green treats, originating from a small town in the northwestern region of Galicia, Spain, are known as the Russian Roulette of peppers. Why is this?

Well, legend has it that you never know whether one of these small, bite-sized peppers is going to be spicy or not. In fact, there is even a saying in the local Galician tongue that goes:

Os pementos de Padrón,

Uns pican, e outros non.

This roughly translates to: “Padron Peppers: some are spicy, and some are not!”

The explanation of this phenomenon is that the spiciness quotient of each individual pepper depends on several factors that work together if a given pepper is going to be mild or burn your mouth.

Peppers that receive less water and more sun are more likely to end up being spicier than the majority of them. While only 10-25% of these peppers end up being hot enough to be considered spicy, it’s always a nice surprise to bite into one and realize that you’ve gotten lucky with a capsaicin-loaded treat!

These peppers are popular in Galicia and throughout Spain, where they are often fried in olive oil and then topped with kosher salt. Would you be brave enough to give them a try?

The post You Never Know These Peppers are Spicy or Not! appeared first on falafelandcaviar.com.

Originating from the country of Spain, where it is a popular side dish in regions like Extremadura and Castilla-La Mancha, this veggie-based offering is delicious, versatile, and it goes so well with all kinds of dishes.

The history of this delicious side dish is fascinating, as it arose as a humble dish that was made with excess vegetables from the harvests collected in these agricultural versions of Spain. Poor farm workers couldn’t afford much more than the leftover vegetables, so they combined them to make something delicious.

Pisto is still enjoyed today. The base of pisto is a mix of sliced vegetables which are combined together in a sauce to make a dish that could be described as the Spanish version of ratatouille. Commonly, you can find tomatoes, onions, eggplant, zucchini, green peppers, red peppers, and even garlic in a common version of pisto.

A healthy dose of olive oil is added to these vegetables, which are then sprinkled with salt and black pepper. The mixture is slowly heated and cooked in a pan on the stove which is covered and prepared at low heat for nearly 2 hours. Sometimes, a fried egg is added on top.

At the end of this cooking time, a delicious pisto is ready to eat. Isn’t it so simple, yet so delicious-sounding?

The post Pisto is the Veggie Side Dish You’ve Always Craved appeared first on falafelandcaviar.com.

Dipped in Chocolate

The most popular churro variation in Spain is with chocolate. Instead of topping the churros with something or stuffing them, Spaniards typically enjoy churros with a mug of melted chocolate in which they dip their churros.

Coated in Cinnamon Sugar

If you travel to Mexico, this is probably the churro variety that you will most often find. Churros are absolutely delicious when coated in a cinnamon sugar combination, giving them an irresistible touch.

Filled With Guava

Did you know that churros are sometimes filled with guava paste? Well, in Cuba, you will often find this tropical churro variation that combines the sweetness and fruity flavor of guava with the fried doughiness of a churro.

The post 3 Ways to Enjoy Your Churros appeared first on falafelandcaviar.com.

Sangria

Start off the evening right with a nice, refreshing alcoholic beverage. Sangria, made with wine and chopped fruit, is a perfect choice. This one is made with rose and a splash of brandy and orange liqueur, so it’s not for the light-hearted.

View this post on Instagram

A post shared by Deborah Johnson (@frenchforawhile)

Seafood Paella

Paella might seem a little intimidating to cook, but it’s actually not that bad once you really get into it. Plus, it’s sure to impress your guests when they see you serving it out of a frying pan, all authentic like.

View this post on Instagram

A post shared by Rola’s Catering (@rolascatering)

Churros

Even your most health-conscious friends won’t be able to resist the allure of these churros, in all of their fried dough and cinnamon sugar coating goodness. Make more than you think you need—trust us.

View this post on Instagram

A post shared by Sophie’s kitchen | (@cooking_withsophie)

The post Here’s the Spanish-Themed Menu for Your Next Dinner Party appeared first on falafelandcaviar.com.

Check out the places where this special food is still popular and widely-enjoyed today.

Spain

As the birthplace of the empanada, it’s no surprise that Spain is still a popular place to enjoy empanadas. This food enjoys hundreds of regional variants, from seafood empanadas in the country’s north to a vegetarian “pisto” option with sauteed veggies in Castilla.

Argentina

Argentina is absolutely in love with empanadas, which are typically oven-baked until golden brown. These treats are often served during the Easter and Lent periods of the year when they are filled with ingredients such as tuna.

Philippines

That’s right: you can find empanadas in Asia too! The Philippines, which was once ruled by Spain, continues the empanada tradition even now as a geographic anomaly. The Filipino version is commonly deep-fried and contains ingredients such as ground meat, potatoes, and vegetables.

The post These Countries Go Crazy for Empanadas appeared first on falafelandcaviar.com.

Lamprey has actually been considered a delicacy for thousands of years, beginning with the ancient Romans whose emperors seeked out this jawless fish to make dinners for special celebrations.

Love for this scary-looking creature continued into the Middle Ages. In fact, King Henry I of England was reported to have been so fond of the taste of lampreys that he over-indulged while eating them and died as a result of his excess in 1135!

Even in current times, lamprey continues to be a beloved and expensive delicacy. Southwestern Europe, including the countries of France, Spain, and Portugal, remain places where lampreys are still caught by fishermen in the peak season from February to April, and sold as a delicacy.

The most common preparation for the lamprey is the Bordelaise style, which includes taking the animal’s blood and combining it with red wine, garlic, and other spices to make a rich sauce. This is then served with rice.

While it might seem like a stomach-churning specialty, lamprey is a meaty and delicious fish whose special sauce turns it into one of the most unforgettable meals that you will ever experience. Would you try it?

The post Lamprey: An Unexpected Freshwater Delicacy appeared first on falafelandcaviar.com.

If you are lucky enough to travel around Spain in the winter, check out these cocidos for a delicious meal.

Cocido Gallego (Galicia)

Galicia’s cocido dish is arguably the most famous in all of Spain. Traditionally combining local greens with potato, pork ribs, chorizo, various edible parts of the head, and even chicken or beef, this dish is as hearty as they come.

Cocido Montañés (Cantabria)

Cantabria’s cocido receives its name from the mountainous territory that this part of the country encompasses. This cocido is a bean stew that incorporates white beans, greens, and all kinds of pork products into a stew that is the perfect defense against cold weather.

Cocido Madrileño (Madrid)

The Spanish capital also has its own cocido dish which is another example of a stew. Using chickpeas, chorizo, pork belly, blood sausage, beef shank, and chicken to give the dish its heartiness, this dish is a winter favorite.

The post Spain’s Best Cocidos, Region By Region appeared first on falafelandcaviar.com.

The symbolic meaning of the new year is recognized around the world, and different people in different places have different ways of commemorating and celebrating the transition. One of the most interesting food-based traditions takes place in Spain.

In this Southern European country, the final 12 seconds of the “old” year are accompanied with a very curious tradition that involves grapes.

As Spaniards watch the year come to a close live, on TV, or in person at Madrid’s Puerta del Sol, people put a single green grape into their mouths at each of the final 12 strokes of the clock on New Year’s Eve.

This tradition isn’t based on any type of religious ceremony or folkloric tradition, but it was actually born as a way of stimulating the grape economy in Spain. In 1909, there was a great surplus of grapes in the southeastern region of Alicante, and the grape growers created and publicized this now-classic tradition.

The 12 grapes are now said to represent good luck in the New Year and are an important part of all Spanish households’ New Year’s Eve traditions.

The post You Won’t Believe This Spanish New Year’s Food Tradition appeared first on falafelandcaviar.com.

Here are three Spanish sweet treats that are delicious and one-of-a-kind.

Turrones

If there’s one holiday treat that is world-famous outside of Spain, it has to be turron. This candy comes in two varieties, hard and soft, but contains the same ingredients. Made with toasted almonds, egg whites, honey, and sugar, this delicious treat is beloved both in and outside of the country’s borders.

Polvorones

Polvorones are a crumbly shortbread cookie that originates from the southern region of Andalusia. Served inside of a wrapper, it’s important to compress the cookie into a ball with your hand before opening it. If not, it crumbles all over the place and is difficult to eat!

Alfajores

This dessert, which is now especially popular in other Spanish-speaking countries such as Argentina and Uruguay, originated in the times of Moorish rule in the Iberian Peninsula. Consisting of a wafer exterior with an interior consisting of dulce de leche, this sweet sandwich cookie is beloved in southern Spain.

The post Three One-of-a-Kind Spanish Christmas Treats appeared first on falafelandcaviar.com.

Quince paste (known as membrillo in Spain, where it is most popular) is one of my favorite little-known fall classics that is great to try, or even make.

Quince is a fruit that looks like a cross between an apple and a pear that originates from western Asia. After it was brought to Europe thousands of years ago, people discovered that despite its bad taste when raw, it was delicious when prepared as part of a jelly.

In some countries in Europe, people still carry out this tradition. After boiling the quince in water, it is combined with sugar and lemon juice and then cooked for an extended period of time at a low temperature to provide a liquid that hardens into a paste that is absolutely delicious.

Its sweet taste is often enjoyed with mild and soft cheeses such as tetilla from the Galicia region of Spain and manchego from Castille.

Be sure to give quince paste a try this fall if you can!

The post Quince Paste is a Special Fall Treat appeared first on falafelandcaviar.com.

These little green treats, originating from a small town in the northwestern region of Galicia, Spain, are known as the Russian Roulette of peppers. Why is this?

Well, legend has it that you never know whether one of these small, bite-sized peppers is going to be spicy or not. In fact, there is even a saying in the local Galician tongue that goes:

Os pementos de Padrón,

Uns pican, e outros non.

This roughly translates to: “Padron Peppers: some are spicy, and some are not!”

The explanation of this phenomenon is that the spiciness quotient of each individual pepper depends on several factors that work together if a given pepper is going to be mild or burn your mouth.

Peppers that receive less water and more sun are more likely to end up being spicier than the majority of them. While only 10-25% of these peppers end up being hot enough to be considered spicy, it’s always a nice surprise to bite into one and realize that you’ve gotten lucky with a capsaicin-loaded treat!

These peppers are popular in Galicia and throughout Spain, where they are often fried in olive oil and then topped with kosher salt. Would you be brave enough to give them a try?

The post You Never Know These Peppers are Spicy or Not! appeared first on falafelandcaviar.com.

Originating from the country of Spain, where it is a popular side dish in regions like Extremadura and Castilla-La Mancha, this veggie-based offering is delicious, versatile, and it goes so well with all kinds of dishes.

The history of this delicious side dish is fascinating, as it arose as a humble dish that was made with excess vegetables from the harvests collected in these agricultural versions of Spain. Poor farm workers couldn’t afford much more than the leftover vegetables, so they combined them to make something delicious.

Pisto is still enjoyed today. The base of pisto is a mix of sliced vegetables which are combined together in a sauce to make a dish that could be described as the Spanish version of ratatouille. Commonly, you can find tomatoes, onions, eggplant, zucchini, green peppers, red peppers, and even garlic in a common version of pisto.

A healthy dose of olive oil is added to these vegetables, which are then sprinkled with salt and black pepper. The mixture is slowly heated and cooked in a pan on the stove which is covered and prepared at low heat for nearly 2 hours. Sometimes, a fried egg is added on top.

At the end of this cooking time, a delicious pisto is ready to eat. Isn’t it so simple, yet so delicious-sounding?

The post Pisto is the Veggie Side Dish You’ve Always Craved appeared first on falafelandcaviar.com.