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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.

A small oval fruit, grown on trees, that is harvested prior to ripening to retain the green color and dense meaty texture.

A Spanish appetizer made with flattened or ground ham, fish, or poultry and vegetables that are cooked and combined into a blend that is served.

A popular Spanish sauce served most often with grilled meats, fish or vegetables. The traditional version of this sauce includes saffron, an emulsion of garlic and oil, eggs (to stabilize the sauce), mustard, olive oil, lemon juice, tomato paste, and seasonings.

A type of ham that is Spanish in origin and produced exclusively from rare Iberian pigs, which are descendents of the wild boar and are the last European free-range pig breed.

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

A small oval green-colored fruit grown on trees related to the Evergreen family. This fruit typically grows in clusters of twelve or more from a single stem.

A pastry originating in Spain, that is basically fried dough extruded through a fluted tube, resulting in a star shaped stick that is cut to a desired length.

A tomato that is picked before it matures into a pink or red colored vegetable. The larger varieties are generally picked when the skin displays only a slight amount of pinkish tint, which is considered to be a mature stage for this tomato.