2. La comida de España Food from Spain

3. El queso manchego

4.  Queso manchego is a cheese made in the La Mancha region of Spain from the milk of sheep of the Manchega breed. Official Manchego cheese is to be aged between 60 days and two years.  Only manchego cheese from La Mancha can be so called.

5. El jamón serrano

6.  "Serrano ham", literally "ham from the sierra, or mountains" is a type of jamón (dry-cured Spanish ham), which is generally served in thin slices, or occasionally diced.

7. La paella

8.  A rice and seafood dish from Spain.  Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional dish from Valencia.  The rice gets its color from azafrán (saffron) the world’s most expensive spice.

9. El chorizo

10.  A type of pork sausage seasoned with paprika, made in Spain.  Traditionally, chorizo is encased in natural casings made from intestines, a method used since Roman times.

11. La tortilla española

12. La tortilla  The Spanish tortilla (Tortilla de patatas in Spain) is the most common gastronomic specialty found throughout Spain. While there are numerous regional variations, the most common version is the one made with eggs, potatoes and onion.

13. El gazpacho

14.  Gazpacho is a tomato-based vegetable soup, served cold. It originated in the southern Spanish region of Andalucía.  Gazpacho is widely consumed in Spanish cuisine.  Gazpacho is mostly consumed during the summer months, due to its refreshing qualities and cold serving temperature.

15. Las tapas

16.  Tapas are a wide variety of appetizers or snacks in Spanish cuisine. They may be cold (such as mixed olives and cheese) or hot.  In Spain, one can order many different tapas and combine them to make a full meal.  It is very common for a bar or a small local restaurant to have 8 to 12 different kinds of tapas in warming trays with glass partitions covering the food.

17. Churros y chocolate

18.  A churro, sometimes referred to as a Spanish doughnut, is a fried dough pastry. It is usually eaten accompanied by thick, hot chocolate which appears to be more like hot chocolate pudding.

19. Chocolatería San Ginés Madrid’s oldest churros y chocolate café

20. La comida de la América Latina Food from Latin America

21. El flan

22. España y la América Latina  Flan originated in ancient Rome.  In Spain it is a sweet custard made with carmelized sugar.  It is closely associated with Mexico and is popular throughout Central and South America.

23. Las empanadas

24.  An empanada is a type of bread dough stuffed with different items, which is then baked or fried.  The name comes from the Spanish verb empanar, meaning to wrap or coat in bread.  Empanadas are made by folding dough or bread around stuffing, which usually consists of a variety of meat, cheese, vegetables or fruits, among others.

25. México y la América Central La tortilla

26.  A tortilla, Spanish for "small torta”or "small cake", is a type of thin flatbread made from finely ground maize (corn) or wheat flour.  The maize and wheat Mexican tortillas have different textures: the maize (corn) version is somewhat thicker and heartier in texture, while the wheat version is less easily broken and can be made larger in circumference and thinner without breaking too easily.

27. México – El mole

28.  Mole is the generic name for a number of sauces originally used in Mexican cuisine, as well as for dishes based on these sauces.  Modern mole is a mixture of ingredients from North America, Europe and Africa, making it the first international dish created in the Americas.  A popular secret ingredient in some mole recipes is powdered chocolate.

29. La América Central y la América del Sur El ceviche

30.  Ceviche is a seafood dish popular in the coastal regions of the Americas, especially Central and South America.  The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and spiced with ají or chili peppers.  Additional seasonings, such as chopped onions, salt, and coriander, may also be added.

31. Argentina - El bife argentino

32.  Beef in Argentina is extremely good.  El bife is the go-to meal for Argentinians.  It is usually accompanied by mashed or French fried potatoes and salad.  Bife could be made from any cut of meat, but it needs to be tender.

33. Argentina - El mate

34.  Mate, also known as yerba mate, is a traditional South American caffeine-rich infused drink. It is largely consumed in Argentina (where it is defined by law as the "national infusion"),Uruguay, Paraguay and Southern Brazil.  It is prepared from steeping dried leaves of yerba mate in hot water.  Mate is served with a metal straw from a shared hollow calabash gourd. The straw is called a bombilla and it is traditionally made of silver. The bombilla acts as both a straw and a sieve.

35. Argentina - El mate

36. El granizado = la raspadilla

37.  A granizado is a favorite summer treat.  It is an icy beverage of Spain, Cuba, Puerto Rico,Central and South America.  Very similar to shaved ice.

38. Nicaragua - El gallo pinto

39.  A traditional dish of Nicaragua made with rice and beans.  Both Nicaragua and Costa Rica claim the dish originated there.  The term gallo pinto means painted or spotted rooster ○ El gallo = rooster ○ pinto = painted or spotted