Glossary C
- Cargols (Cargols a la Llauna) : Cargols is Catalan for snails. One popular Catalan dish made of Cargots is called Cargols a la Llauna. It is a specialty of Lleida Province and made from small snails (Cargols) drizzled with olive oil and baked over an open fire. When done, it is served with Alioli or Romesco or both as a dip.
Deutsch: Karibische Küche / Español: Cocina Caribeña / Português: Culinária Caribenha / Français: Cuisine des Caraïbes / Italiano: Cucina Caraibica
Caribbean cuisine refers to the diverse culinary traditions of the Caribbean islands, including Jamaica, Trinidad and Tobago, Puerto Rico, the Bahamas, and many others. It is a vibrant and eclectic mix of flavours and cooking styles influenced by African, Indigenous, European, Indian, Chinese, and Middle Eastern cultures. Known for its bold spices, fresh herbs, and abundant use of tropical ingredients, Caribbean cuisine reflects the region’s rich cultural heritage and bountiful natural resources.
Carlitos is the other name of Tostado Mixto in some provinces of Argentina. It is a toasted ham and Cheese sandwich.
Carne Fiambre refers to the traditional dish serve during Sunday picnic traditions in the Spanish Caribbic islands called Dia del Campo.
Carne Fiambre is a traditional homemade cold sausage from beef, ham, and shrimp serve with pickles and olives and a salad with a standard oil and vinegar dressing.
Carne Machaca refers to a Mexican dish made of beef braised in broth until the broth evaporates and the meat is brown and tender, then cooled and shredded and recooked in oil or lard with garlic, onions, chilis. Carne Machaca is served for breakfast with eggs, refried beans, tortilla and salsa.
What a wonderful breakfast!