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Venezuelan National Anthem - "Gloria Al Bravo Pueblo" (ES/EN)

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Angel Falls

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Crude Petrolium and Refined Petrolium

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Arepas

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Carnival on February 24-25

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Joropo

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Petro

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31,689,176

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Caracas

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Uruguayan National Anthem - "Orientales, La Patria O La Tumba!" (ES/EN)

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Plaza Independencia

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Frozen Bovine Meat

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Tortas frita

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Epiphany on January 6

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Tango

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Uruguayan Peso

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3.5 million

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Montevideo

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Australian National Centre for Latin American Studies (ANCLAS - ANU)

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Mariano Gonzalez: The Harp of Paraguay [2012]

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Entering Africa's Only Spanish-Speaking Country (Crazy)

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RICARDO CABRERA MARTINEZ - CONTIGO A LA DISTANCIA

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Alexandra Escobar is an Olympic weight lifter

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Alexandra Escobar is an Olympic weight lifter

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Romeo Santos - Centavito (Official Video)

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Frida Kahlo is a famous artist from Mexico

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Frida Kahlo is a famous artist from Mexico

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Constitution Day on February 3

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Maundy Thursday on April 9

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Martyrs' Day on January 9

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Heroes' Day on March 1

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New Years on January 1

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Independence Day on July 4

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Municipal Day on September 17

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Spanish National Anthem - "La Marcha Real" (ES/EN)

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Cars and vehicle parts

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Spanish cuisine ( Spanish: Cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with important differences between the traditions of each of Spain's regional cuisines.

Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as sofritos). Herbs most commonly used include parsley, oregano, rosemary and thyme. The use of garlic has been noted as common in Spanish cooking. The most used meats in Spanish cuisine include chicken, pork, lamb and veal. Fish and seafood are also consumed on a regular basis. Tapas and pinchos are snacks and appetizers commonly served in bars and cafes.

Growing of the Mediterranean triad in the province of Huelva

Authors such as Strabo wrote about the aboriginal people of Spain using nuts and acorns as staple foods. The extension of vineyards along the Mediterranean seemed to be due to the colonization of Greeks and Phoenicians, who also introduced the production of olive oil. Spain became the largest producer of olive oil in the world. The growing of crops of the so-called tríada mediterránea (the "Mediterranean triad": wheat, the grapevine, and olives) underpinned the staple meal products for the inhabitants of the south of the Iberian Peninsula during the Roman Era ( bread, wine and oil).

The Visigoths' limited but lasting contributions to Spanish cuisine included the spread of consumption of fermented milk and the preference for avoiding the mix of water and wine.

Rice was possibly introduced for the first time by Byzantines in the Iberian Peninsula by the 6th century. After the Muslim conquest of the Iberian peninsula in the 8th century, Arabs expanded rice cultivation, bringing new irrigation techniques originally from the Indian subcontinent that also allowed for the cultivation of crops such as sugar cane, watermelon, lemon and oranges. Other ingredients possibly introduced in the Iberian Peninsula during the Hispano-Muslim period include sorghum, spinach, eggplant, peach, apricot and saffron. The most famous Spanish dish, paella, used two ingredients that were probably popularized during the Al-Andalus period: rice and saffron.

Illustration of the "supper of Tarragona" of James I of Aragon in an edition of the Llibre dels fets published in 1343.

Moors also developed the basis for the art of pastry-making and introduced , a food preservation technique relying on vinegar. Dishes like , , , , albóndigas, , , were some of the many legacies of Moorish cuisine. Although Muslim religion did not allow alcoholic drinks, the consumption of wine was widespread as the Qur'anic precepts never got to overrule the preexisting traditions. There are many accounts of the "drinking chats" of Abd al-Rahman II, Abd al-Rahman III and Almanzor. (a formerly popular sauce preparation out of vogue since the late 17th century) was a Sephardic recipe in origin. Observing the kashrut regulations, Jews and judaizantes opted for blood-drained meat without fat, outright rejecting bacon. were an important part of the Jewish cuisine in the Middle Ages, most notably , a local name for a dish, along with other Jewish culinary legacies in Spain. The cookbook history in the country could be traced back to works such as the Llibre de Sent Soví (1324) and Ruperto de Nola's Llibre de Coch (1520), both written in the Catalan language.

Old Woman Frying Eggs (The Old Cook) (c. 1618) by Diego Velázquez. Scottish National Gallery.

The kitchen of the Asylum of San Bernardino in Madrid (c. 1908).

The arrival of Europeans to the Americas in 1492 initiated the advent of new culinary elements, such as tomatoes, potatoes, maize, bell peppers, spicy peppers, paprika, vanilla and cocoa, or chocolate. Spain was where chocolate was first mixed with sugar to temper its natural bitterness. Other ingredients traveled to the Americas, such as rice, grapes, olives and many types of cereals.

Influenced by Arabic , grain-based soups such as (along the Mediterranean coast) and, similarly, (in the Central Plateau) were customary in Early Modern Spain.

Foreign visitors noted with disdain the Spaniards' use of olive oil and (pig's) lard for cooking rather than their preferred (cow's) butter. The latter was barely available and, according to the 17th-century account of Madame d'Aulnoy, on the rare occasions that it was, would come "from afar, preserved in pig's tripes and full of worms". Butter was only produced locally in places such as Galicia, Asturias and Soria, or was imported, preserved in potassium nitrate, (the so-called "Flanders' butter").

By the 18th century, many American ingredients, such as peppers and tomatoes, had been fully incorporated to the Spanish cuisine. Contemporary foreign visitors such as French ambassador Jean-François de Bourgoing, judged negatively this change happening in Spain by the late part of the century: "Spanish cooking, which they have inherited, is not generally pleasing to foreigners. Spaniards like strong condiments such as pepper, tomato sauce, hot peppers and saffron, which color or infect nearly all their dishes".

Spain was the bridge for the Columbian exchange between the rest of Europe and the New World. Many traditional Spanish dishes such as tortilla de patata (an omelette made with potatoes), would not be possible without the Columbian exchange. , , and pan con tomate are made with tomatoes, which traveled from the New World to the Old World.

For most of the 19th century, the aristocracy consumed a set of dishes that was largely an imitation of French cuisine. That was the available cuisine at the time, together with the degeneration of regional cuisines. A positive foreign take on the Spanish dishes opposing the largely negative views from foreign commentators was that of Richard Ford, who was fond of Spanish specialties such as Sherry and ham.

Modern Spanish cuisine was gestated in the late 19th to early 20th century, with gastronomes and writers such as Mariano Pardo de Figueroa (Dr. Thebussem), José Castro y Serrano, Ángel Muro, Emilia Pardo Bazán and Dionisio Pérez, some of whom put effort into developing the idea of a "national cuisine" recognisable by Spaniards as their own.

Keen on participating in the Spanish nation-building process, Dr. Thebussem, in an autochthonous example of culinary nationalism, proposed to the King's Chef that the olla podrida (a rustic stew typically made of meat, legumes and other vegetables) should be served at official banquets as a national dish. This could be considered an important step in the process of straying away from the French cooking paradigm, which was dominant in the 19th century in Europe. Olla podrida had been previously ridiculed in foreign (most notably French) satires.

Although the new foodscape built in opposition to the French centralist culinary model accounted for the awareness of the distinctive regional singularities, subsequent food writers in the country would continue to cope with the tension between the Spanish peripheral and centralist foodscapes.

The influential cooking book 1080 recetas de cocina by Simone Ortega (first published in 1972) became a hit in Spain, remaining as of 2019 the third best-selling book ever in the history of the country after Don Quixote and the Bible. This was not a book exclusively of Spanish traditional recipes, but also included French recipes, bringing an exotic penchant to Spanish homes.

Televised cooking shows started in the country in 1984 with Con las manos en la masa.

A continental-style breakfast ( desayuno) may be taken just after waking up, or before entering the workplace. Common products taken during breakfast include coffee, milk, chocolate drink, biscuits (most notably Marie biscuits), magdalenas, toasts (featuring ingredients such as oil, tomato and butter) or churros.

Due to the large time span between breakfast and lunch, it is not uncommon to halt the working schedule to take a mid-morning snack.

Lunch ( el almuerzo or la comida, meaning "the food"), the large midday meal in Spain, contains several courses, especially in restaurants. In some regions of Spain, the word almuerzo refers to the mid-morning snack, instead of lunch. Lunch usually starts between 2:00 p.m. or 2:30 p.m. finishing around 3:00 p.m. to 3:30 p.m., and is usually followed by , which refers to the table talk that Spanish people undertake. Menus are organized according to these courses and include five or six choices in each course. At home, Spanish meals contain one to two courses and a dessert. The content of this meal is usually a soup dish, salad, a meat or a fish dish and a dessert such as fruit, yoghurt or something sweet. may also be typically served before or during lunch.

In recent years, the Spanish government took action to shorten the lunch break, in order to end the working day earlier. Most businesses shut down for two or three hours for lunch, then resume the working day until dinner time in the evening.

La cena, meaning both dinner or supper, is taken between 8:30 p.m. and 11:00 p.m. It typically consists of one course and dessert. Due to the large time span between lunch and dinner, an afternoon snack, la merienda, equivalent to afternoon tea, may take place at about 6:00 p.m. At merienda, people typically drink coffee, eat something sweet, or eat a sandwich or a piece of fruit.

Some country-wide staple dishes common throughout Spain include croquetas ( croquettes), (a rice dish from the Valencian Community), ensaladilla rusa (the local name for the Olivier salad), (a vegetable cold soup), and tortilla de patatas (Spanish omelette). There is a disagreement in Spanish society when it comes to preferring onion as an ingredient in the Spanish omelette, often accompanied by exclusionary and vehement takes by either side.

Tapas ( appetizers), taken before lunch or dinner, or during them, are common. It is also common for tapas to be provided as a complimentary appetizer in bars and cafes when ordering a drink. Aside from some of the aforementioned specialties, other signature tapas include: mejillones en escabeche (marinated mussels), gildas, albóndigas (meatballs), , or raxo de cerdo.

Boquerones fritos (deep-fried anchovies)

Andalusian cuisine is twofold: rural and coastal. Of all the Spanish regions, this region uses the most olive oil in its cuisine. The Andalusian dish that has possibly achieved the most international fame is , a cold soup made with chopped vegetables, such as tomatoes and green peppers, vinegar, water, salt, olive oil, and bread (crumbs). Other cold soups include , and .

Eating olives as a snack is common. Meat dishes include flamenquín, , oxtail stew, and menudo gitano (also called Andalusian tripe). Hot soups include sopa de gato (made with bread), caldillo de perro (fish soup with orange juice) and migas canas. Fish dishes include pescaíto frito, soldaditos de Pavía, and . The traditional Andalusian breakfast is typically eaten by laborers throughout Spain.

Cured meats include Serrano ham and Iberico ham. Typical drinks in the area include anise, wine (such as Malaga, Jerez, and Pedro Ximénez), and sherry brandy.

Aragonese cuisine has a rural origin. One of its most famous dishes is roast lamb, or asado de ternasco. The lamb is cooked with garlic, salt, olive oil, laurel leaves, thyme and parsley. Pork dishes are also very popular, among them, . Popular Aragonese recipes made with bread are migas de Pastor, , , and .

Legumes are very important to Aragonese dishes, but the most popular vegetables are borage and thistle, as well as the famed . In terms of cured meats, and ham from Huesca are used often. Among the cheeses, is notable. Fruit-based cuisine includes the very popular (English: fruits of Aragon, which are candied fruits covered in chocolate) and maraschino cherries. Also to note is the Melocotón con vino, consisting on , a regional peach variant, infused in red wine with sugar and cinnamon.

Another sweet Aragonese specialities are the trenza de Almudevar, the tortas de alma, (a type of nougat), and Españoletas (a kind of local cookie).

The presence of peaches in Aragonese cuisine can be seen in its drinks. Sopeta is a traditional beverage emerging from sliced peach, white wine and sugar. The best-known wines of Aragon are those from Cariñena, Somontano (Huesca), Calatayud and Campo de Borja.

Asturian fabada (bean stew)

Asturian cuisine has a long and rich history, deeply rooted in Celtic traditions of Atlantic Europe. One of its most famous dishes is fabada asturiana. Fabada is the traditional stew of the region, made with white beans, sausages (such as and ), and pork. A well-known recipe is fabes con almejas (beans with clams). Asturian beans ( fabes) can also be cooked with hare, partridge, prawns, or octopus. Another known recipe is (made with white beans, kale, potatoes and a variety of sausages and bacon) and .

Pork-based foods, such as , and (chorizo-stuffed bread rolls), are popular. Common meat dishes include (roasted veal), (a crunchy, crumb-coated veal steak stuffed with ham and cheese), and . Fish and seafood play an important role in Asturian cuisine. The Cantabrian Sea provides a rich variety of species, including tuna, hake and sardines.

Asturian cheeses are very popular in the rest of Spain. Among them, the most representative is Cabrales cheese, a pungent, blue cheese developed in the regions near the Picos de Europa. Other popular cheese types are afuega'l pitu, and . These are usually enjoyed with the local cider, a low-alcohol drink made of Asturian apples with a distinctive sourness.

Asturian cider, , made of a special type of apple, is traditionally poured escanciada from a certain height, usually over the head of the waiter/server. When the cider falls into the glass from above, the drink "breaks", becoming aerated and bubbly. It is consumed immediately after being served, in consecutive, tiny shots.

Notable desserts are (similar to , usually filled with cream or apple jam), rice pudding (white rice cooked with milk, lemon zest and sugar), and ( puff pastry cakes filled with almond mash and covered with sugar glaze).

Balearic cuisine has purely Mediterranean characteristics due to its location. The islands have been conquered several times throughout their history by the French and the English, which left some culinary influences. Some well-known food items are the sobrassada, , mahón cheese, gin de Menorca ( pelota), and mayonnaise. Among the dishes are , , and roasted suckling pig. Popular desserts include , tambor d'ametlla, and suspiros de Manacor.

The cuisine of the Basque Country has a wide and varied range of ingredients and preparations. The culture of eating is strong among the inhabitants of this region. Highlights include meat and fish dishes. Among fish, cod ( bacalao) is produced in various preparations: , , etc. Also popular are anchovies, bream, and bonito. Among the most famous dishes is . Common meat dishes include beef steaks, pork loin with milk, fig leaf quail, and marinated goose.

or chacolí (a white wine characterised by its high acidity and a lesser-than-average alcohol content) is a staple drink from the Basque Country, produced in Álava and Biscay. Basque cider is popular to drink following the apple harvest and is served in cider houses and bars.

Dish of [puchero canario es] .

The Canary Islands have a unique cuisine due to its geographical location in the Atlantic ocean. The Canary Islands were part of the trading routes to the Americas, hence creating a melting pot of different culinary traditions. Fish (fresh or salted) and potatoes are among the most common staple foods in the islands. The consumption of cheese, fruits, and pork meat also characterizes Canarian cuisine. The close proximity to Africa[dubious ] influences the climate and creates a range of warm temperatures that in modern times have fostered the agriculture of tropical and semitropical crops: bananas, yams, mangoes, avocados, and persimmons. There crops are heavily used in Canarian cuisine.

The aboriginal people, Guanches, based their diet on (a type of flour made of different toasted grains), shellfish, and goat and pork products. Gofio is still consumed in the islands and has become part of the traditional cuisine.

A sauce called is very common throughout the islands. It has been adapted and developed in many ways, so that it may complement various main dishes. Fish dishes usually require a "green mojo" made from coriander or parsley, while roasted meats require a red variety made from chilli peppers that are commonly known as mojo picón.

Some classic dishes in the Canary Islands include papas arrugadas, , , rabbit in sauce, and stewed goat.

Some popular desserts are truchas (pastries filled with sweet potato or pumpkin), roasted gofio (a gofio-based dough with nuts and honey), príncipe Alberto (a mousse-like preparation with almonds, coffee, and chocolate), and (a variety of flan made with condensed milk).

Wineries are common in the islands. However, only Malvasia wine from Lanzarote has gained international recognition.

Cantabrian cocido montañés

A popular Cantabrian dish is cocido montañés (highlander stew), a rich stew made with beans, cabbage, and pork. Seafood is widely used and bonito is present in the typical sorropotún or ( tuna pot). Recognized quality meats are Tudanca veal and game meat.

Cantabrian pastries include and quesadas pasiegas. Dairy products include Cantabrian cream cheese, smoked cheeses, picón Bejes-Tresviso, and .

As for alcohol, orujo is the Cantabrian pomace brandy. Cider ( sidra) and wine are also favorites. Cantabria has two wines labelled denominación de origen calificada (denomination of qualified origin): Costa de Cantabria and Liébana.

In Castilla-La Mancha, the culinary habits reflect the origin of foods eaten by shepherds and peasants. Wheat and grains are a dominant product and ingredient. They are used in bread, soups, gazpacho manchego, crumbs, porridge, etc. One of the most abundant ingredients in Manchego cuisine is garlic, leading to dishes such as , , and garlic marinade.

Some traditional recipes are gazpacho manchego, pisto manchego, and . Also popular in this region is , a kind of foie gras manchego. Manchego cheese is also renowned.

Given the fact that its lands are dry, and thus unable to sustain large amounts of cattle living on grass, an abundance of small animals, such as rabbit, and especially birds ( pheasant, quail, partridge, squab), can be found. This has led to game meat being incorporated into traditional dishes, such as conejo al Ajillo (rabbit in garlic sauce), (marinated partridge) or huevos de codorniz ( quail eggs).

Castile and León

In Castile and León, characteristic dishes include , (a black pudding made with special spices), , (garlic soup), Cochinillo asado ( roast piglet), (roast lamb), Chuletón de Ávila ( Ávila rib steak), botillo del Bierzo, from Salamanca, (a cured ham from Guijuelo, Salamanca), , other sausages, Serrada cheese, , and Ribera del Duero wines.

Major wines in Castilian-Leonese cuisine include the robust wine of Toro, reds from Ribera del Duero, whites from Rueda, and clarets from Cigales.

The cuisine of Catalonia is based in a rural culture; it is extensive and has great culinary wealth. It features cuisine from three climates: coastal (seafood), mountains, and the interiors. Some famous dishes include , pa amb tomàquet, bean omelette, , , thyme soup, caragols a la llauna and the bomba de Barceloneta. Notable sauces are romesco sauce, aioli, bouillabaisse of Catalan origin and .

Cured pork cuisine includes (white and black) and the of Vic. Fish dishes include ( fish stew), cod stew, and arròs negre. Among the vegetable dishes, the most famous are and escalivada (roasted vegetables). As for desserts, these include Catalan cream, carquinyolis, , , and .

Legs of Iberian ham

The cuisine of Extremadura is strict, with dishes prepared by shepherds. It is very similar to the cuisine of Castilla. Extremaduran cuisine is abundant in pork; it is said that the region is one of the best for breeding pigs in Spain thanks to the acorns that grow in their fields. Iberian pig herds raised in the fields of Montánchez are characterized by dark skin and thin legs. This breed of pig is found exclusively in Southwestern Iberia, both in Spain and Portugal. Iberian pork products such as sausages are common and often added to stews (), as well as (pork liver pâté seasoned with paprika, garlic and other spices).

Other meat dishes are lamb stew or goat stew ( caldereta de cordero and caldereta de cabrito). Additionally, meat dishes can include game meats, such as wild boar, partridge, pheasant, or venison.

Distinctive cheeses from the region include the so-called quesos de torta (sheep milk cheeses typically curdled with the infusion of thistle). Both the torta of La Serena and the torta of El Casar enjoy a protected designation of origin. Among the desserts are leche frita, , and ( fritters), as well as many sweets that have their origins in convents.

Cod preparations are well known, and tench is among the most traditional freshwater fish with fish and vegetable dishes such as moje de peces or escarapuche.

Pimentón de la Vera

Soups are often bread-based and are served in both hot and cold forms. Pennyroyal mint is sometimes used to season or soups such as sopa de poleo. Extremaduran ajoblanco (ajoblanco extremeño) is a cold soup, which is different from Andalusian ajoblanco since it contains egg yolk in the emulsion and vegetables but no almonds.

The Northeastern comarca of La Vera produces , which is smoked paprika highly valued all over Spain and extensively used in Extremaduran cuisine.

The region is also known for its vino de pitarra tradition (homemade wine made in small earthenware vessels).

Mariscada, a plateau de fruits de mer.

[Lacón con grelos es]

Galician cuisine is known in Spanish territory because of the emigration of its inhabitants. Similarly to neighbouring Asturias, Galicia shares some culinary traditions in stews and soups with the Celtic nations of Atlantic Europe. One of the most noted Galician dishes is soup. Also notable in this region is pork with turnip tops, a popular component of the Galician carnival meal laconadas. Another remarkable recipe is (a chestnut broth), which is commonly consumed during winter. Pork products are also popular. Cattle breeding is very common in Galicia, meaning red meat is consumed often, typically with potatoes.

The simplicity and authenticity of the Galician cooking methods were praised in the early 20th century by popular gastronome Manuel Puga e Parga (aka Picadillo), who praised dishes such as or caldeiradas ( fish stew), opposed to the perceived sophistication of the French cuisine.

The seafood dishes are famous and rich in variety. Among these are the Galician , octopus, scallops, crab, and barnacles. In the city of Santiago de Compostela, located along an ancient pilgrim trail from the Pyrenees, it was customary for travellers to first eat scallops upon arriving in the city.

Among the many dairy products is queso de tetilla.

The (a folkloric preparation of ) consists of mixing of the alcoholic beverage with peels of orange or lemon, sugar or coffee beans, prepared in a nearly ritual ceremony involving the of the beverage. Sweets that are famous throughout the Iberian Peninsula are the tarta de Santiago and ().

La Rioja is recognized by the use of meats such as pork and cold cuts, which are produced after the traditional slaughter. Lamb is perhaps the second most popular meat product in this region (). Veal is common in mountainous areas. Another well-known dish is caparrones, Rioja stew. The most famous dish is Rioja style potatoes and fritada. Lesser-known dishes are Holy lunch and (garlic eggs). Pimientos asados (roasted peppers) is a notable vegetable dish.

La Rioja is famously known in Spain for its red wine, so most of these dishes are served with wine. Rioja wine has designated origin status.

The bocadillo de calamares is a popular fast-food preparation in Madrid.[67]

Madrid did not gain its own identity in the Court until 1561 when Philip II moved the capital to Madrid. Since then, due to immigration, many of Madrid's culinary dishes have been made from modifications to dishes from other Spanish regions. Madrid, due to the influx of visitors from the nineteenth century onwards, was one of the first cities to introduce the concept of the restaurant, hosting some of the earliest examples.

Cocido de pelotas.

The cuisine of the region of Murcia has two sides with the influence of Manchego cuisine. The region of Murcia is famous for its varied fruit production. Among the most outstanding dishes are: tortilla murciana, zarangollo, , aubergine a la crème, , etc. A typical sauce of this area is ajo cabañil, used to accompany meat dishes.

Regional dishes include michirones (beans cooked with bay leaves, hot peppers and garlic), olla gitana, cocido murciano con pelotas, sopa de mondongo, and others.

Some meat products from Murcia are ( black pudding), which is flavored with oregano, and pastel murciano, made with ground beef. Among fish and seafood are the golden salt, Mar Menor prawns, and baked octopus. Rice dishes are common and include , arroz empedrado, paella Valenciana (rice with rabbit and snails), arroz de escribano, and arroz viudo.

Confectionery products include exploradores and pastel de Cierva, typical in Murcia gastronomy and found in almost every pastry shop in Murcia. They are both sweet and savoury at the same time. Desserts are abundant; among them are paparajotes, Orchard, stuffed pastries, and others.

This region also has wine appellations of origin, such as the wines from Jumilla, Bullas and Yecla.

The gastronomy of Navarra has many similarities with Basque cuisine. Some of its flag dishes are trucha a la navarra (Navarra-style trout), ajoarriero, cordero en chilindrón, and . There are also recipes such as the Carlists eggs that are commonly used.

Salted products are common and include chorizo de Pamplona, stuffing and sausage. The lamb and beef have, at present, designations of origin. Some dairy products are Roncal cheese, curd, and Idiazabal cheese. Typical alcoholic drinks include claret and .

The cuisine of Valencia has two components: the rural and the coastal. A popular Valencia creation is , a rice dish cooked in a circular pan and topped with vegetables and meats (originally rabbit and chicken). Dishes such as arroz con costra, arròs negre, , arròz al horn, and rice with beans and turnips are also common in the city.

Coastal towns supply the region with fish, leading to popular dishes like ( fish stew), typical of the Albufera.

The desserts in this region include coffee liqueur, chocolate Alicante, and , the last two being of Muslim origin. Notably, during Christmas, nougat is made in Alicante and Jijona. Another well-known dessert are peladillas (almonds wrapped in a thick layer of caramel).

José Andrés - (Minibar by José Andrés, Washington D.C.) Andrés hosts Made in Spain on PBS.

Carlos Dominguez Cidon - recipient of the "Premio Alimentos" award in 1999 and Michelin Guiding Star award in 2004; author of eight books.

María Mestayer de Echagüe - also known as "Marquesa de Parabere", the author of a two-volume cooking encyclopaedia entitled La Cocina Completa.[self-published source ]

Ángel Muro - a 19th-century food expert and author of the book Practicón.

Simone and Ines Ortega - authors of 1080 recetas (1080 Recipes).

Manuel María Puga y Parga - an early 20th century food expert and author of La cocina práctica.

Joan Roca, Jordi Roca i Fontané and Josep Roca i Fontané - (El Celler de Can Roca, "Rocambolesc", "Can Roca", "Mas Marroch" and "Cap Roig", in the province of Girona, and the restaurant "Roca Barcelona" in the province of Barcelona). Three Michelin stars in 2009. In 2013, El Celler de Can Roca was selected as the best restaurant in the world by Restaurant magazine.[citation needed ]

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Spanish cuisine ( Spanish: Cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with important differences between the traditions of each of Spain's regional cuisines. Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine.

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Paella

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Flamenco

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Euro

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49,331,076

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Madrid

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Children of the Light ft. Danilo Pérez, John Patitucci, & Brian Blade

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Maximo Laura is an award-winning tapestry weaver, internationally recognized as one of South America's pre-eminent and most unique textile artists. Caroline, Maria Julia and I went to meet Maximo and learn about his work, driving out to his home and studio in San Martín de Porres, on the outskirts of Lima. At an address without a sign, in an unassuming local neighborhood, we were intrigued to visit his private home as it sits well off the typical tourist trail in Lima.

We were greeted with a treasure trove of vibrant, colorful artwork, a fascinating workshop where you can see each step of the process involved in creating his master pieces, and a warm and personable artist, delighted to share his passion with guests.
For visitors to Peru with a specific interest in textiles, Aracari can arrange a private tour and the chance to meet Maximo Laura, as part of a tailormade itinerary, such as our 7 day Textile Traditions itinerary.
Maximo Laura - from a family of weavers

Originally from Ayachucho in Peru's south-central region, Maximo is a fifth generation weaver, learning the craft from his father as a child. The themes and imagery evoked through his work convey a strong sense of his heritage, and his own spiritual journey and life experiences.

Motifs and Inspirations

Peru's pre-Inca Chavin culture, which was expressive and totemic, the vivid colors of the Paracas civilization, the geometric forms from the Nazca and Huari people and Andean symbols can all be seen in his work. Myths and legends from the Amazon, from the sacred mountains of the Andes and messages of marine conservation from the depths of the ocean in the Galapagos are conveyed through the intricate threads. Each piece tells a story, many of them personal.

Drawing on local myths, legends and stories Maximo seeks to capture the spiritual and transcendental - one piece hanging in his living room followed his experience in the Amazon jungle of Iquitos, where he tried ayahuasca, a plant mixture known for its potential to alter the state of consciousness after consuming it. Recurring motifs in his work include coca leaves, serpent heads, birds (representing air) fish (representing water) and music.

Maximo is also influenced by the contemporary art world around him, and draws inspiration from some of Peru's most renowned artists such as Fernando de Szyslo, Gerardo Chavez and Pedro Caballero Pérez, and surrealist and optical international artists like Paul Klee, Pablo Picasso and Salvador Dalí. The result is a distinctive and unique style, juxtaposing ancient origins and tradition methods of production with contemporary flair.

Maximo Laura - the tapestry weaving process from start to finish

The process in creating his tapestries stays true to traditional techniques, with a little help from modern technology. We started in his home office, which is a stockpile of over 3,000 unique drawings on tracing paper. A graphic designer helps transform Maximo's hand-drawn sketches to carefully scaled blue print which are then printed for weavers to follow. A notable feature of his design process is that each drawing forms part of a series - he may have up to 300 designs, resulting in 300 textile pieces, as part of one series. Maximo commented that the reason he is so inclined to create series of works is to overcome the challenge of expressing big ideas in limited space.

The actual weaving is then done on large, traditional floor looms, by a group of master weavers who have been trained by Maximo himself. Read more about the intricate process from start to finish on Maximo Laura's website. While conventional traditional weavers usually specialize in one style or method of weaving, Maximo plays with traditions by incorporating multiple at a time. Maximo has diligently studied a vast array of techniques so that he can manipulate them, vary them and use them simultaneously to produce his striking final artworks.

Visiting Maximo's studio and gallery in Lima is a special treat. Watching the weavers at work, you get a true sense of the craftsmanship and skill that goes into each piece. We saw a weaver working on a beautiful textile which he had started six months ago, and was due to be finished the following week.

As you climb up each storey of the four-floor building, another step in the process is revealed. My favourite was the "color laboratory", as Maximo calls it, a thread depository, where a huge collection of fibres are kept, including alpaca, vicuña and synthetic threads, all achieving an impressive rainbow of hues to choose from. Maximo uses some synthetic threads to achieve some of the incredibly bold and bright colors, which are a typical hallmark of his work. He explained to us that his priority is color over thread fibre, so while he would happily use more of the likes of alpaca, it has greater limitations for strong hues that are so fundamental to his designs. The threads are carefully selected and blended in groups, to create the most subtle changes in hues, creating the intricate detail and trademark 'paint like' appearance of Maximo's work. For guests with enough time, Maximo can also arrange a demonstration of how the colors are dyed.

During a visit, Maximo will show you each stage of the process, from research, design, the weaving process, right through to the finished product. You'll get to view his private collection, and a huge selection of work for sale. I wanted to buy them all! We visited both his principle house and workshop and his second, just a couple of blocks away, which has more hung work in a gallery.

Maximo Laura - representing Peruvian textiles on a global scale

Maximo's unique creations have received international acclaim, both as a contemporary artist, and for his contribution to Peru's textile legacy. His work is on display at the World Bank in Washington DC, the UNESCO Headquarters in Paris, the Smithsonian National Museum of the American Indian, the Museum of Iberoamerican Craft in Spain, the Museum of the Americas in Miami, the Latvian National Museum of Art, and the National Museum of Peruvian Culture.

He has participated in over 140 exhibitions in more than 29 countries, since his first exhibition at the Cultural Centre of Buenos Aires in Argentina in 1985, including many high profile solo exhibitions. Maximo is the co-founder of the Iberoamerican Textile Network and the Peruvian Centre of Textile Art.

Maximo Laura - Cusco Galleries

For visitors to Cusco, Maximo Laura also has a gallery and shop conveniently located in San Blas, Cusco, where you can browse and buy his work. He is due to open another, additional gallery in Cusco in 2017. His large pieces - some of which can take over six months to make by hand - cost in the region of USD $1,800. In his Cusco shop, he also has more economical prints and souvenirs like mugs.
If you have a special interest in Peruvian textiles, have a look at our 7 day Textile Traditions itinerary, which includes a visit to Maximo Laura, and other special textile experiences. Aracari specialises in luxury, tailormade trips to Peru, and we'd be happy to incorporarte this visit into a bespoke trip. Contact us or email travel@aracari.com

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Maximo Laura - Master Peruvian Weaver - Aracari Travel

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Maximo Laura is an award-winning tapestry weaver, internationally recognized as one of South America's pre-eminent and most unique textile artists. Caroline, Maria Julia and I went to meet Maximo and learn about his work, driving out to his home and studio in San Martín de Porres, on the outskirts of Lima.

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Peruvian National Anthem - "Himno Nacional Del Peru" (ES/EN)

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National Anthem of Paraguay - Lyrics in Spanish and English

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National anthem of Panama - Himno nacional de Panamá (ES/EN lyrics)

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El Yunque National Forest

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El Yunque National Forest
Due to Hurricane Maria, El Yunque National Forest is still partially closed. Please check the Forest Service website for updates on areas available for visits.
Few visitors to Puerto Rico leave without having visited El Yunque, the only tropical rain forest in the U.S. national forest system. Stop at the visitor center to pick up a park map and stock up on bug repellant, ponchos, water, and snacks before heading off on a self-guided expedition of El Yunque's highlights. These include La Mina Falls and a trip to the top of El Yunque Tower. Along the paths, look for the elusive Puerto Rican parrot, which was on the verge of extinction before its population was stabilized by the Forest Service staff.

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Due to Hurricane Maria, El Yunque National Forest is still partially closed. Please check the Forest Service website for updates on areas available for visits.Few visitors to Puerto Rico leave without having visited El Yunque, the only tropical rain forest in the U.S. national forest system. Stop...

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Pharmaceuticals

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Arroz con gaundules is the national dish in Puerto Rico. This dish is made of rice with pigeon peas, a secret Puerto Rican sauce called … | Pigeon peas, Rice, Rice dishes

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Arroz con gaundules is the national dish in Puerto Rico. This dish is made of rice with pigeon peas, a secret Puerto Rican sauce called sofrito, ham, pork, chorizo, red peppers, and olives. It can be eaten as a side dish or a main course. This dish can be found in most restaurants in Puerto Rico.

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Arroz con Gandules

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Merengue

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U.S. Dollar

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3,294,626

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San Juan

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Machu Picchu

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Copper and Gold

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Ceviche

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Marinera Nortena

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Lima

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Asuncion

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Paraguayan crema is a super easy delectable dessert from Paraguay. It is perfect to enjoy with terere their national drink of tea. This custard is creamy made with typical ingredients like eggs, milk and sugar but also has a hint of lemon and topped with either cinnamon or nutmeg. We absolutely loved crema as the dessert for our International Cuisine meal. I think you will love it too.

Desserts or sweets in Paraguay come in many forms, whether it is a sweet jam made from guava, a dessert made from papaya and served with caramel, or the numerous variations that are made with rice, corn or squash.... there are many loved desserts in Paraguay. Paraguayan crema was listed as a favorite so that is why I chose it. I am so happy I did. I loved it and I hope you do too.

Did you know that houses in Paraguay have no doorbells? To announce your arrival you simply clap your hands. Windows are always open to let the breeze in, so you will be heard. Be sure to take a gift when you visit, like a Paraguayan crema for instance. If you would like to learn more about this little known country of Paraguay, be sure to check out "Our Journey to Paraguay", You will also find more authentic Paraguayan recipes you are sure to love.

Craving even more? Be sure to join the culinary and cultural journey around the world so you don't miss a thing, it's free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.
Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!
Paraguayan Crema

Paraguayan crema is a delectable little dessert that is creamy with a hint of lemon and cinnamon. We loved it!

1. Mix all the ingredients into a pot and cook over medium low heat until it begins to thicken.

2. Remove from the heat and pour into ramekins.

3. Store covered in refrigerator until ready to use.

4. Before serving sprinkle with cinnamon to garnish

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Paraguayan crema is a super easy delectable dessert from Paraguay. It is perfect to enjoy with terere their national drink of tea. This custard is creamy made with typical ingredients like eggs, milk and sugar but also has a hint of lemon and topped with either cinnamon or nutmeg.

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Crema

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Soybeans, corn, and rice

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Polka

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Paraguayan Guarani

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7,025,763

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Asuncion

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Panama City

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Refined Petroleum and Coal Tar Oil