Spanish cuisine in the context of "Seafood"

Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has much in common with Italian cuisine, Sicilian food also has Greek, Spanish, Jewish, Maghrebi, and Arab influences.

The Sicilian cook Mithaecus, born during 5th century BC, is credited with having brought knowledge of Sicilian gastronomy to Greece: his cookbook was the first in Greek, therefore he was the earliest cookbook author in any language whose name is known.

The cuisine of Veracruz is the regional cooking of Veracruz, a Mexican state along the Gulf of Mexico. Its cooking is characterized by three main influences—indigenous, Spanish, and Afro-Cuban—per its history, which included the arrival of the Spanish and of enslaved people from Africa and the Caribbean. These influences have contributed many ingredients to the cooking including native vanilla, corn and seafood, along with rice, spices and tubers. How much the three mix depending on the area of the state, with some areas more heavily favoring one or another. The state has worked to promote its cuisine both in Mexico and abroad as part of its tourism industry.

The culture of Spain is influenced by its Western origin, its interaction with other cultures in Europe, its historically Catholic religious tradition, and the varied national and regional identities within the country. It encompasses literature, music, visual arts, cuisine as well as contemporary customs, beliefs, institutions, and social norms. Beyond Spain, Spanish culture is a major component of most Latin American cultures and an important influence on Filipino culture.

Tapas (Spanish: [ˈtapa]) are appetisers or snacks in Spanish cuisine. They can be combined to make a full meal and are served cold (such as mixed olives and cheese) or hot (such as chopitos, which are battered, fried baby squid; or patatas bravas, spicy potatoes). In some bars and restaurants in Spain and across the globe, tapas have evolved into a sophisticated cuisine. In some Central American countries, such snacks are known as bocas. In parts of Mexico, similar dishes are called botanas.

An individual appetizer (or single order of an item) is a tapa.

The cuisine of the Southern United States encompasses diverse food traditions of several subregions, including the cuisines of Southeastern Native American tribes, Tidewater, Appalachian, Ozarks, Lowcountry, Cajun, Creole, African American cuisine and Floribbean, Spanish, French, British, Ulster-Scots, German, Italian and Middle Eastern cuisine. Elements of Southern cuisine have spread to other parts of the United States, influencing other types of American cuisine.

Many elements of Southern cooking—tomatoes, squash, corn (and its derivatives, such as hominy and grits), and deep-pit barbecuing—are borrowings from Indigenous peoples of the region (e.g., Cherokee, Caddo, Choctaw, and Seminole). From the Old World, European colonists introduced sugar, flour, milk, eggs, and livestock, along with a number of vegetables; meanwhile, enslaved West Africans trafficked to the North American colonies through the Atlantic slave trade introduced black-eyed peas, okra, eggplant, sesame, sorghum, melons, and various spices. Rice also became prominent in many dishes in the Lowcountry region of South Carolina because the enslaved people who settled the region (now known as the Gullah people) were already quite familiar with the crop.

Caribbean Chinese cuisine is a style of food resulting from a fusion of Chinese and West Indian cuisines. The Chinese influence is predominantly Cantonese, the main source of Chinese immigrants to the West Indies. West Indian food is itself a mixture of West African, British, Indian-South Asian, Spanish, French, Dutch, Middle Eastern, and Indigenous cooking styles.

Although a long-favoured cuisine in West Indian restaurants and Chinese Caribbean households, it is only recently that an increase in number of Caribbean–Chinese restaurants has occurred in Canada and the United States. These are more often than not "Guyanese restaurants" owing to that country's particular historical connection to Chinese immigration, although signs may also claim "Caribbean Chinese food," "West Indian and Chinese cuisine", or variations thereof.

Choux pastry, or pâte à choux (French: [pat a ʃu]), is a delicate pastry dough used in many pastries. The essential ingredients are butter, water, flour and eggs.

Instead of a raising agent, choux pastry employs its high moisture content to create steam, as the water in the dough evaporates when baked, puffing the pastry. The pastry is used in many European cuisines, including French and Spanish, and can be used to make many pastries such as eclairs, Paris-Brest, cream puffs, profiteroles, crullers, beignets, churros and funnel cakes.

New Mexican cuisine is the regional cuisine of the Southwestern US state of New Mexico. It is known for its fusion of Pueblo Native American cuisine with Hispano Spanish and Mexican culinary traditions, rooted in the historical region of Nuevo México. This Southwestern culinary style extends it influence beyond the current boundaries of New Mexico, and is found throughout the old territories of Nuevo México and the New Mexico Territory, today the state of Arizona, parts of Texas (particularly El Paso County and the Panhandle), and the southern portions of Colorado, Utah, and Nevada. New Mexican cuisine not only spans a broad Southwestern geographic area, but it is also a globally recognized ethnic cuisine, particularly for the Oasisamericans, Hispanos, and those connected to caballero cowboy culture or anyone originally from New Mexico.

The evolution of New Mexican cuisine reflects diverse influences over time. It was shaped early on by the Pueblo people, along with nearby Apache and Navajo culinary practices and the broader culinary traditions of New Spain and the Spanish Empire. Additional influences came from French, Italian, Portuguese, and other Mediterranean cuisines, which introduced new ingredients and techniques. Early European settlers also contributed with their bed and breakfasts and cafés, adding to the culinary landscape. During the American territorial phase, cowboy chuckwagons and Western saloons left their mark, followed by American diner culture along Route 66, Mexican-American cuisine, fast food, and global culinary trends after statehood in 1912.