Set 7 — Hispanic Dishes & Culture

Churros con chocolate

Spain; fried pastries with sugar/cinnamon dipped in hot chocolate or coffee.

Tortilla española

Spain; made with potatoes, onions, garlic, and eggs.

Tortillas de maíz

Mexico/Central America; corn tortillas used for tacos and other foods.

Arepas

Colombia/Venezuela; small cakes made from corn dough.

Pastel de choclo

Chile; corn mixture on top of meat and other ingredients.

Parrillada / Asado

Argentina/Uruguay; meat cooked over an open fire.

Gazpacho

Andalucía, Spain.

Mole poblano

Puebla, Mexico.

Sopapillas

Mexico.

Nacatamales

Honduras.

Mofongo

Dominican Republic.

Ceviche

Peru.

Alfajores

Peru, Chile, and Argentina.

What is commonly consumed for breakfast in Latin America?

Coffee.

What is traditionally eaten with churros in Spain?

Hot chocolate or coffee.

What is a tortilla española made with?

Potatoes, onions, garlic, and eggs.

How is a Spanish tortilla different from a Mexican corn tortilla?

A Spanish tortilla is an egg-and-potato dish; a Mexican tortilla is a corn flatbread.

What are arepas made from?

Corn dough.

What is commonly served together in much of the Hispanic world?

Rice and beans.

Where did potatoes originate?

The Andes.

Where is yuca/mandioca popular?

The Caribbean.

Where is corn native to?

The Americas.

What is an asado?

Meat cooked over an open fire.

Why is an asado important in Argentina and Uruguay?

It is a social gathering, not just a meal.