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Cultural Context: The Galician fingerprint on Cuban cooking shows up most clearly in dishes like caldo gallego and garbanzos con chorizo — recipes carried over by the Gallego shopkeepers and cooks who became part of the Havana food landscape and later the Miami one
Common Uses: eaten cold as a merienda or tapa
The 25 lb sack format reduces reorder frequency on high-turn prep lines
Cuban and Caribbean kitchens
"Paella pan. / Paellera 4 servings. 12""" yerba-mate Cultural Context: The Galician fingerprintThis is the traditional paella pan that has been used in Spain for centuries. The dimples in the botton ot the pan is a technique used during its manufacturing process to distribute the heat evenly when you are cooking your paella. With use the pan will become seasoned or "aged". This is actually very desirable because it will impart additional flavor to your paella. The more you use it the better it becomes. After use, wash by hand, dry well and