Are paella and sangría typically Spanish for you? Did you also know that the rice for paella in Spain is homegrown? What is a “café bombón” actually? And which region prepares especially good stews? Gain insight into Spain’s passion for gourmet foods, and then go on a culinary adventure through Mexico, Chile and Argentina. In this course, you’ll learn more about typical delicacies, such as Argentinian beef, and discover regional secrets. For example, what has “curanto” to do with a hole in the ground.
what a typical menu in Spain consists of how to say what you'd like to have for the first and second courses, etc...
that the Spanish don't care two figs about a "latte macchiato" what a "café bombón" is and how you order one
everything that goes into a paella with seafood how you can make "arroz negro" black that along with oranges, vegetables also thrive especially well in Valencian vegetable gardens
that stews can also be typically Spanish more about the tradition of the "matanza" which digestif is good for the stomach after such a hearty meal
details about fish and other seafood dishes from Galicia that you can combine cheese with quince for dessert why the "queso de tetilla" bears this name
the names of typical Andalusian tapas the difference between "frito" and "a la plancha" which mixed-alcohol drink is relished on a hot day
something about European and pre-Colombian influences in Mexican food why mescal has a worm what the difference is between the tortilla in Mexico and Spain
something about Argentina's famous grilled meat that "bifé a caballo" doesn't have anything to do with horse meat what people in Argentina love to sweeten their dessert with
some typical Chilean fast food classics that you cook "curanto" a half-metre deep in the ground something about the German influence in Chilean food