Glossary A
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Ajo Blanco refers to a Spanish soup. It is one of the local foods from Jaen, the capital city of Andalusia. Ajo Blanco is soup made with almonds, olive oil, eggs, garlic, salt, vinegar and water.
Ajo being the Spanish for garlic, and blanco means white, Ajo blanco literally means "white garlic (soup)".
Ajo Colorao refers to one of Vera’s most traditional dishes. It is made with potatoes, paprika, tomatoes, garlic, and red peppers which are sautéed in olive oil, then strands of saffron are added along with some water. Once the mixture is soft, it is pureed and decorated with halved boiled eggs.
Vera sits on the eastern side of the province of Almería in Spain. It is nestled between the Alhamilla and Carbrera Mountains, Vera is bordered by both mountains and the Mediterranean Sea.
Ajoarriero also spelled Ajo Arriero refers to a Spain's mortar paste made of garlic, red peppers, potatoes, parsley and often served with eggs, vegetables and olive oil of Basque origin. The name appears to derive from the Muleteers called Arrieros in Spanish who may have invented the dish.
Most frequently, salt cod is added to the dish and different varities may also contain tomatoes, chillis and paprika and sometimes shellfish is also to the dish.
Ajoarriero also means "garlic in style of muletters or mule drivers"
Ajoarriero is most famously used in a dish called Bacalao al Ajoarriero, a dish made of salt cod usually with red peppers.
Muleteers are persons who drive mules and is called in Spanish Arrieros