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Dehydrated onions ground to a granular form and used for seasoning purposes.

A common Italian heirloom variety of onion that is used to enhance the flavors in a variety of food dishes.

A type of dry onion that has a pure white skin and a sweet, mild flesh that is also white in color. This onion is widely used in Mexican foods, complementing the flavors of other ingredients.

A lighter textured and more fluid soup that is used as a flavoring for food dishes or as an ingredient in a variety of different soup-based recipes, such as French Onion Soup.

A red Italian specialty onion that is shaped similar to a torpedo or spindle. It has reddish purple skin with pale red flesh that has a mild sweet flavor.

A mild flavored red, white, or yellow skinned onion that will range in sizes of less than or a little more than 1 inch in diameter.

A term used in the U.S. to describe a medium size olive that is native to Spain but grown in California.

A type of dry onion that gets its name from the town in Washington where the variety originated. They are noted for their brown skins and white flesh, which has a very mild and sweet flavor.

A soup that is Spanish in origin and is much like French bouillabaisse. It is usually prepared with several types of fish and shellfish along with onions, tomatoes, garlic, herbs, spices, wine, and stock.

Most often considered as the Spanish olive, that has gone through a process that inserts a pimento, garlic, nut, onion or other similar item into the olive in order to slightly season the taste of the olive.

A traditional Spanish tomato sauce that is often made with annatto seeds sautéed in pork fat or olive oil before being added to other ingredients.

The Spanish term for "sauce," salsa can be a mixture of fruits or a mixture of vegetables, or both that are whole and chopped, which are used to complement the flavor of a variety of foods.

A traditional Spanish one-pan meal made with rice and numerous ingredients including various types of fish, seafood, poultry, sausage, and vegetables.

A turnover-like pastry, common in South American and many Spanish kitchens, which is filled with sweet or savory ingredients.

Various marinade and a spice mixtures that are made into seasoned pastes to be used as a rub, a marinade or a seasoning for a variety of foods before they are grilled or roasted.

1. A Mexican tortilla is a soft, thin and flat unleavened round bread. They are made from corn or wheat flour and baked on a griddle called a comal.

A type of popular Mexican flat bread that is often used as a sandwich wrap or an open-face sandwich, such as a corn cake patty.

A rich tasting small, stuffed pie that became popular for miners to take into the mines as a convenient and nourishing lunch meal.

A vegetable that grows as a bulbous plant consisting of a single head or bulb that can be easily separated into smaller parts known as cloves, all individually wrapped in papery skins.