Evan Ceron's Favorite Foods

 A traditional Spanish dish, features saffron-infused rice cooked alongside a variety of meats, seafood, and vegetables. Emerging from the rice-producing regions along Spain's Mediterranean coast, this culinary delight is particularly linked with Valencia. 

 Shrimp Scampi features succulent shrimp (or prawns) bathed in a tantalizing sauce infused with garlic, butter, and white wine. 

 Spaghetti alla puttanesca, a classic Italian pasta dish, originated in Naples during the mid-20th century. It's crafted with a flavorful combination of tomatoes, olive oil, olives, anchovies, chili peppers, capers, and garlic, served typically with vermicelli or spaghetti noodles. 

 Its name literally means "horseback-riding steak", as an allusion to the appearance that the fried eggs are "riding" the steak. In Argentina, bife a caballo is usually served with French fries.

  The Argentine Milanesa stands as a cornerstone of traditional Argentine cuisine. Crafted from simple ingredients like meat, eggs, flour, breadcrumbs, parsley, and garlic. Its humble origins belie its rich flavor and satisfying nature. This culinary gem emerged from the fusion of Argentina's passion for meat with influences from Italian culinary traditions. 

 Lemon Honey Glazed Salmon presents a succulent pan-seared salmon crowned with a delectable lemon honey sauce. Each bite reveals impeccably cooked salmon that effortlessly melts in your mouth. 

  Spanish omelette, also known as Spanish tortilla, holds a revered place in Spain's culinary heritage. It consists of eggs and potatoes, often complemented with onion, cooked into a hearty omelette. Typically enjoyed at room temperature, it's a favored choice for tapas. 

 Think of tapas as the Spanish way of snacking or appetizing. These small delights can be savored individually or combined to craft a satisfying meal, offering both cold and hot options to tantalize your taste buds. 

 Carpaccio, introduced by Giuseppe Cipriani in 1963 at Harry's Bar in Venice, Italy, is a culinary delight consisting of thinly sliced or pounded meat or fish, elegantly served raw, often as an appetizer. Its fame soared throughout the latter half of the twentieth century.