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.
The dishes on a Spanish menu
Here you'll learn: what a typcial menu in Spain consists of - how to say what you'd like to have for the first and second courses, etc...
Coffee in Spain
Here you'll learn: that the Spanish don't care two figs about a latte macchiato - what a café bombón is and how you order one
Here you'll learn: 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
Here you'll learn: 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
Here you'll learn: 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
Here you'll learn: the name of typical Andalusian tapas - the difference between frito and a la plancha - which mixed-alcohol drink is relished on a hot day
Here you'll learn: 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 that of Spain
Here you'll learn: 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
Here you'll learn: some typical Chilean fastfood classics - that you cook curanto a half-metre deep in the ground - something about the German influence in Chilean food