Glossary C

Calderaio is the Italian word for brazier, a metal dish that holds burning coals used for cooking skewered dishes like Arrosticini.

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Caldereta in the food context refers to a rich and flavorful Filipino stew made with tender meat, typically goat or beef, and cooked in a tomato-based sauce with a variety of vegetables. This hearty dish is known for its spicy and savory flavors, often accompanied by the distinct taste of liver paste or shrimp paste. Caldereta is a beloved Filipino comfort food enjoyed during special occasions and gatherings, and it has variations across different regions of the Philippines.

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Caldereta de Langosta refers to a Menorcan lobster dish and one of the most outstanding dishes from this island of Spain. Caldereta de Langosta consists of pieces of lobster as well as pepper, onion, tomato, garlic and herb liqueur.

The most important dishes in the Island of Menorca are made with fish and seafood, which are plentiful and of great quality due to its coastal location.

Caldillo de Congrio refers to one of Chile's national delicacy which is a soup made of of conger eel, tomatoes, potatoes, onions, herbs, and spices.

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Caldo is a term used in Spanish and Latin American cuisines to describe a variety of hearty and flavorful broth-based soups. These soups are an essential part of culinary traditions across different regions and are known for their comforting qualities and diverse ingredients. In this article, we will delve into the world of Caldo, providing a definition, exploring its culinary significance, offering examples, discussing potential risks, and sharing a popular recipe. Additionally, we will touch upon the historical and legal aspects of this nourishing dish.

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Caldo de Pata refers to a broth from Ecuador containing chunks of boiled cow hooves (Pata). This soup is considered as a delicacy by locals and believed by some hopeful men to increase virility.

Caldo de Res or Beef Soup refers to a Mexican dish made of beef bone with marrow, pieces of chambarete, onion, sprig cilantro peeled potato, peas, salt and pepper as desired. The bones and meat are cooked in a pan of water with garlic and cilantro. It is then boiled until the meat is soft, then potatoes and peas are added. Sprinkled parsley, to serve. Caldo de Res is best eaten during lunch or dinner.

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Caldo Tlalpeño refers to a Mexican dish of chicken broth with avocado and chiles.

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Caldo verde refers to a Portuguese soup made with olive oil, potatoes and dark green Portuguese curly cabbage, garnished with slices of garlic sausage.

Calimocho refers to a very popular drink from Spain, made by mixing some red wine with Coke or Cola. Calimocho is said to be developed by the young people from Spain to have their own wine during Botellones. The red wine is mixed with the Cola and drunk straight from the Coke bottle. Calimocho is also known or spelled as Kalimotxo in the Basque Country and Navarre where it is really very popular. In Germany, it is said that a drink called "Colarot" (cola and red as in red wine) exists.