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Spanish cuisine is the richest in Europe after French cuisine, so there's no way to define it in a broad manner. Suffice to say that it should be divided in three;
Mediterranean, with important variations between South, Southeast and East Mediterranean. Preponderance of fritters in Andalusia, vegetal products and rices in the south east, sauces in the east. A Catalan restaurant, el Celler de Can Roca, was named the best in the world this year.
Castilla or Central Plateu. Baked meats such as piglets and lamb, etc.
Northern cuisine. Stews, Empanadas, Basque Cuisine, one of the richest cuisines in Europe.
Then..as as subgroups, you have the Canarian cuisine, Majorcan cuisine, Cuisine in the African cities, etc.
No, there's nothing similar to Mexican Tortillas in Spain.
Spanish tortillas are called "omeletes" in Mexico and are present in many Latin American countries, but not the very large one except in Spanish restaurants.
I have tried to cook large Spanish "tortillas" in the US, but the potato crumbles, I guess there are more amenable kinds there.
Not really, not at all. Pork in everpresent but under the form of "embutidos", sausages. Pork is far more abondant in other countries with poorer agriculture and less variety of foods such as Germany or Northern Europe, very unhealthy foods. Pork and Pork fat are almost extinct except in some Spanish areas..and when using special breeds of pigs, such as Iberico.
Wow, Spanish food sounds like something I need to try. Sure there's a Spanish restaurant not far from me. It's interesting how diverged Mexican food became. That trout stuffed with bacon is at the top of my list to try. Is the bacon pork belly bacon or back bacon?
I've had ensaladilla rusa. That's Russian in origin though. Still delicious.
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