Jamón ibérico
Jamón ibérico is a type of cured ham produced in Spain and Portugal, made from specific pigs who are at least 50% the genetic progeny of the black Ibérian breed.
Entries by Jamie Kelly
Jamón serrano
Jamón serrano is a type of dry-cured Spanish ham.
Huitlacoche
Cueritos refers to a pig skin preparation commonly prepared in Mexican, Venezuelan and Spanish cuisine.
Fish Collar
Cueritos refers to a pig skin preparation commonly prepared in Mexican, Venezuelan and Spanish cuisine.
Esquites
Cueritos refers to a pig skin preparation commonly prepared in Mexican, Venezuelan and Spanish cuisine.
Cueritos
Cueritos refers to a pig skin preparation commonly prepared in Mexican, Venezuelan and Spanish cuisine.
Comal
Comal is a large, flat or concave griddle used in Mexico, Central and South America to cook tortillas and arepas, toast spices, sauté vegetables, and sear meat. They are generally made of metal, although the indigenous people of Mexico and Central America have long used a clay (barro) version coveted for is slow heat distribution […]
Chorizo
Chorizo is a sausage that uniquely reflects its region of origin. Spanish chorizo is seasoned with garlic, pimentón – a smoked paprika – and salt. It is sold as picante (spicy) or dulce (sweet), depending upon the type of pimentón used. It is fermented, cured, and smoked so that it can be sliced and eaten […]
Chiffonade
Chiffonade is a cut made by stacking and rolling up leaves of herbs or leafy greens and then cutting them into fine threads.
Carajillo
Carajillo is a Spanish cocktail combining coffee with brandy, whisky, or anisette. Legend has it that the drink dates back to the Spanish colonization of Cuba when the troops combined coffee with rum to give them courage (coraje in Spanish). In Mexico, carajillos are made with espresso and Licor 43 – a vanilla-flavored elixir with […]