- Villegas,
member of the
Royal Academy of
Gastronomy and
director of the
Salmorejos National Congress) has its
origin in the word "aliño" (dressing) and in...
-
Conejo en
salmorejo (rabbit in
Canarian marinade) is a meat dish from the
Canary Islands. The main
ingredient is
rabbit meat that is marinated, then sautéed...
-
closely related and
often considered variants thereof, such as ajoblanco,
salmorejo, pipirrana,
porra antequerana (closer to a
bread soup), and cojondongo...
-
especially swordfish.
Salmoriglio shares the same
etymology as
Spanish salmorejo (from
Latin salimuria meaning "brine"). However, they are two entirely...
- dish of
Canarian cuisine. The dish is
sometimes served with
conejo en
salmorejo, a
common Canarian rabbit stew. In 2016,
Papas arrugadas were proclaimed...
- own as
tapas or
street food, or can be
added to
other dishes such as
salmorejo, omelettes, stews, empanadas, or melón con jamón [es].
According to one...
-
Pisto Porra antequerana Pomegranate soup
Pumpkin soup
Rasam Sai
bhaji Salmorejo Zoque Sambar Sayur asem
Sayur bayam Sayur lodeh Sayur sop
Shchi Sheep's...
-
based in
olive oil, garlic, bread,
tomato and
peppers include gazpacho,
salmorejo,
porra antequerana, ajo caliente, sopa campera, or—using
almonds instead...
- 5% or less)
beverage made from
fermented black or rye bread.
Salmorejo Spain Salmorejo is a purée
consisting of
tomato and bread,
originating from Cordoba...
-
Pisto Porra antequerana Pomegranate soup
Pumpkin soup
Rasam Sai
bhaji Salmorejo Zoque Sambar Sayur asem
Sayur bayam Sayur lodeh Sayur sop
Shchi Sheep's...
