Spanish Food

Spain is the third largest country in Europe with long history and multiculturalism, the first time that Iberian people lived in this land. The country is located between the Mediterranean and the Atlantic Ocean, and the land ranges from mountains to grasslands. For centuries many different civilizations that affected people today lived in the land. From Visigoths and Celts to medieval Romans, Spain has a rich history and background. One of the most powerful cultures is food.

Spaniards are very passionate about their food, wine and Spanish cuisine. Spanish food is very light. There are lots of vegetables and various meat and fish. Spanish cuisine does not use many spices; it only relies on the use of high quality ingredients to provide a good taste. If you want to experience a variety of tastes, most cities (Italian, Chinese, American fast food restaurants) usually have various restaurants. Lunch (La Comida) starts at 13: 30 ~ 14: 30 (it is often less than 15: 00), after that the nap is usually short and the summer is cold. Temperatures in the afternoon may be high. This is the main deal of the day, two kinds of dishes (El Primer Platon and El Segundo Platon, then dessert. La Comima and a nap are usually finished by 17 o'clock at the latest, but you can not take a nap )

Cheese is a typical Spanish food: - Spanish cheese is made from sheep, goats, milk or made after mixing. People eat cheese as a meal or snack. It is also used as a dessert. From old to soft full cream, there are various types of Spanish cheese. You can also have blue cheese at the limestone cave. One of the most famous foods is cheese croquette in Spain. People do not mind paying any fee to get the highest quality cheese croquettes. Types of croquette: -

After the Aztec empire was conquered in Spain in the 16th century, Europeans introduced many other foods. The most important of them were livestock (beef, pork, chicken, goat, sheep), dairy products (especially cheese and meat). Meat milk) and rice. The Spaniards first tried to impose their diet on the country, but that was impossible. For centuries, this produced local cuisine based on local conditions like Oaxaca, Veracruz and Yucatan's dishes. Mexican food is an important aspect of Mexican culture, social structure, and traditional tradition. The most important example of this relationship is the use of moles on special occasions and holidays, especially in the southern and central part of the country. For this reason, for other reasons, UNESCO's traditional Mexican cuisine was registered as a human intangible cultural heritage in 2010.