- 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...
-
closely related and
often considered variants thereof, such as ajoblanco,
salmorejo, pipirrana,
porra antequerana (closer to a
bread soup), and cojondongo...
-
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...
-
especially swordfish.
Salmoriglio shares the same
etymology as
Spanish salmorejo (from
Latin salimuria meaning "brine"). However, they are two entirely...
-
Pisto Porra antequerana Pomegranate soup
Pumpkin soup
Rasam Sai
bhaji Salmorejo Zoque Sambar Sayur asem
Sayur bayam Sayur lodeh Sayur sop
Shchi Sheep's...
-
Andalucian dishes include pescaito frito (fried fish), gazpacho,
Cordoban salmorejo, pringá, oxtail, jamón ibérico (Iberian ham),
prepared olives, alboronía...
- the
Apulia regionPages displaying wikidata descriptions as a
fallback Salmorejo –
Traditional soup from Andalusia,
Spain Sarsiado –
Filipino fish dish...
-
diagonally along the piece. It is a
candeal bread, and
typically used to make
salmorejo from Córdoba. The
telera cordobesa belongs to a
family of
Spanish breads...
- dish of
Canarian cuisine. The dish is
sometimes served with
conejo en
salmorejo, a
common Canarian rabbit stew. In 2016,
Papas arrugadas were proclaimed...
- potatoes),
would not be
possible without the
Columbian exchange. Gazpacho,
salmorejo, and pan con
tomate are made with tomatoes,
which traveled from the New...
