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History of Hispanic Food
Hispanic food is distinctly Latin American in style. The term Hispanic is used to describe someone from Latin America or Spain. Hispanic cooking stems from conventional cooking methods of olden times from the countries of Spain, Gibraltar, Andorra and Portugal. It is from these places that Hispanic people draw their roots and heritage as well as the primary cooking style and Hispanic recipes.

Popular Hispanic Recipes
Tortilla is the most famous of all Hispanic food. It is served warm and fried and is even used as the base for other Hispanic food.

Beans and rice make up a large part of conventional Hispanic recipes. They can be employed in side dishes that go well with enchiladas and tacos as well as fillers for tacos, burritos and chimichangas. Meats like crumbled or shredded beef, pork or chicken are used in the majority of Hispanic main course dishes.

Cochinillo Asado (Roast Suckling Pig)
Cochinillo Asado is basically roasted pig(tender baby pig). Its fatty on the outside and really crispy and juicy on the inside. Great for people who like pork rind

Pulpo a la Gallega (Galician Octopus)
It is a Hispanic signature dish. Its basically boiled octopus garnished with rock salt, paprika and olive oil. The flavor is inoffensive and subtle but some people might be offended by the slimy outer texture.

Gambas Ajillo (Garlic Prawns)
Tasty large prawns, cooked with chilli flakes and garlic in olive oil.

Jamon Iberico and Chorizo (Iberian Ham and Spicy Sausage)
Its roasted Iberian ham served with chorizo(spicy sausage cooked in wine or cider).

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Paella (Spanish Rice Dish)
Paella is the flagship traditional dish belonging to the Spanish cuisine. Its cooked yellow rice kaced with mussels and prawns

Tortilla Española (Spanish Omelet)
Omelet with onion and potato. It is sometimes stuffed with mushrooms, prawns or squid inside and is often topped with cheese.