Adobo is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor.
The practice is native to Iberia, namely Spanish cuisine and Portuguese cuisine. It was widely adopted in Latin America and other Spanish and Portuguese colonies. In the Philippines, the name adobo was given by the Spanish colonists to a superficially similar, but totally independent of Spanish influence, indigenous cooking method that also uses vinegar. By Tapas Together Edinburgh
Pork loin marinated in adobo
Lomo adobado
Adobo is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor.
The practice is native to Iberia, namely Spanish cuisine and Portuguese cuisine. It was widely adopted in Latin America and other Spanish and Portuguese colonies. In the Philippines, the name adobo was given by the Spanish colonists to a superficially similar, but totally independent of Spanish influence, indigenous cooking method that also uses vinegar. By Tapas Together Edinburgh
Adobo is the immersion of raw food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor.
The practice is native to Iberia, namely Spanish cuisine and Portuguese cuisine. It was widely adopted in Latin America and other Spanish and Portuguese colonies. In the Philippines, the name adobo was given by the Spanish colonists to a superficially similar, but totally independent of Spanish influence, indigenous cooking method that also uses vinegar. By Tapas Together Edinburgh
Baked apple in red wine
Manzanas asadas en vino tinto
Another two products that are abundant in Spain are fruits and wine. So what is better than to pair the two of them? Fall is a great season to combine them with the picking of ripe apples and the grape harvest. Some years the abundance of grapes and wine in "La Rioja" was so great that with the surplus they celebrated a festival called "la batalla del vino" (the wine battle). On this day groups of young (and not so young) people squirted wine on each other with sprayers. This celebration continues and is held June 29th in Haro. By Tapas Together Edinburgh
Another two products that are abundant in Spain are fruits and wine. So what is better than to pair the two of them? Fall is a great season to combine them with the picking of ripe apples and the grape harvest. Some years the abundance of grapes and wine in "La Rioja" was so great that with the surplus they celebrated a festival called "la batalla del vino" (the wine battle). On this day groups of young (and not so young) people squirted wine on each other with sprayers. This celebration continues and is held June 29th in Haro. By Tapas Together Edinburgh
Nut coated partridge drumsticks
Muslos de perdiz rebozados con frutos secos
The Basque Country is located in the heart of birds' migration route, so the game dishes in autumn become the star dishes in many bars.
The game needs special permissions, although there are also partridge that can be commercialised as poultry. By Tapas together Edinburgh
The Basque Country is located in the heart of birds' migration route, so the game dishes in autumn become the star dishes in many bars.
The game needs special permissions, although there are also partridge that can be commercialised as poultry. By Tapas together Edinburgh
Fiddlehead fern and bacon
Helecho cola de mono con panceta
Fiddleheads are the furled fronds of a young fern, harvested for use as a vegetable. Left on the plant, each fiddlehead would unroll into a new frond.
The fiddlehead resembles the curled ornamentation (called a scroll) on the end of a stringed instrument, such as a violin. It is also called a crozier, after the curved staff used by bishops, which has its origins in the shepherd's crook.
Fiddleheads have been part of traditional diets in much of Europe since the beginning of the Middle Ages, Asia as well as among Native Americans for centuries. by Tapas Together Edinburgh
Fiddleheads are the furled fronds of a young fern, harvested for use as a vegetable. Left on the plant, each fiddlehead would unroll into a new frond.
The fiddlehead resembles the curled ornamentation (called a scroll) on the end of a stringed instrument, such as a violin. It is also called a crozier, after the curved staff used by bishops, which has its origins in the shepherd's crook.
Fiddleheads have been part of traditional diets in much of Europe since the beginning of the Middle Ages, Asia as well as among Native Americans for centuries. by Tapas Together Edinburgh
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