Paella

A paella is a Spanish rice dish from the pan and the national dish of the region of Valencia and the Spanish east coast. The term paella comes from the Catalan (in 1892) and has its origin in the Latin word patella (kind of a big plate or shallow bowl made ​​of metal). In 1900 the Valencian adapted the word paella for the metal pan in which their national dish is prepared.

The term paella is occasionally used in Spanish not only on the court, but also for the pan. But today refers to the pan in which a paella is cooked, usually as Paellera.

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Longaniza

The sausage is a sausage length, filling meat of pork mince. It is produced in several countries, including Argentina, Colombia, Chile, Spain, Paraguay and Uruguay , and also in the rest of South America from the United States, the Philippines, Mexico, the Caribbean and Central America.

It is composed of the intestine of pork stuffed with a mixture of ground beef seasoned with spices . In many places, has been replaced gut (intestine) Nature of pork, a synthetic casing. It is characterized by a sausage long and narrow.

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Lechon

Lechon is a roasted whole pig, piglet, or cattle seasoned in spices, cooked in charcoal and is a popular dish of the Philippines, Puerto Rico, Cuba and the Dominican Republic. Lechon are cooked during national festivities (known as Barrio Fiestas) and holiday season. Lechon was originally a Spanish cuisine and can be found in many other Hispanic countries. Leche means milk in Spanish and lechon originally meant suckling piglet.

One of the tastiest and most delicious Filipino delicacy found throughout the country is the Philippine Lechon. This special culinary masterpiece is part of the Filipino long history, dating back as far as the Spanish-era, hence the name Lechon is a Spanish word for suckling pig. But in the Philippines, lechon connotes a whole roasted pig, commonly called "litsong baboy".

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