1.) what are some spanish markets in toronto 2.)what are some staple foods, flavours, and cooking methods 3.)what is the cultural way of meeting nutritional needs 4.)what are the impacts spanish foods fave on other cultures 5.)what are family customsand traditions incorporating food 6.) what are dietary laws 7.)some recipes . plz and thanks i need info!

Give "spanish cuisine" into your search field and you can find all the info you need. Example http://www.sallys-place.com/food/cuisines/spain.htm .

Well, actually.. I'm Puerto-Rican. 1) The Torito is a Spanish restauraunt in Toronto. I'm not sure about markets but I know most super-markets have the ethnic aisle which has a bunch of stuff we use. 2) Some of our hispanic heritage foods are of course arroz amarillo which in english is yellow rice. We usually cook it with some kind of beans. We make the rice yellow by using white rice but by using Goya Salsa De Tomate (tomato sauce), Sofrito, Goya Sazon (seasoning), Adobe (seasoning), and add beans. I prefer to use ganudles which in english are pigeon peas. Another thing we are famous for is pernil which in english is pork shoulder. It's delicious and melts in your mouth. It is a puerto-rican dish most definitely. And, of course a rib end pork chop completely seasoned with Sazon seasoning. 3) Well, I'm not always meeting the correct traditional needs. But, the good thing about rice and beans is that it's healthier then loaded & cheesy macaroni, and it gives you grain and included with beans gives you the source of dietary fiber. Along with the meat that is cooked which makes the meal complete. We also have lots of vegetables. I like to cook and serve potatos, corn, peas, string beans, carrots, whichever with chicken. 4) Other cultures love to try our food. Whenever we have parties for work my friends always ask me to make my famous potato salad, yellow rice &beans, and the pernil (pork shoulder). I think that people find it a lot more accomodating because rice is 5) We love all Goya Products. Well at least my family of 400+ (aunts, uncles, cousins, grandparents, parents, siblings, etc). I'd say for Puerto-Ricans we usually have a huge economy box of Sazon which we use not only in our rice but to season our meats with. 6) I'm not sure of the dietary laws because I was born in America and live here. I visit PR every so often but... they have pretty much the same laws as United States because it's considered US territory. 7) My recipe for Arroz Con Gandules INGREDIENTS: 1 tablespoon olive oil 1/2 cup sofrito 2 cups rice 4 cups water 1½ packet sazón A few pinches of Adobe Seasoning 1 Can Goya Salsa De Tomate 1 15-ounce can Pigeon Peas/Gandules (drained and rinsed) PREPARATION: 1. Heat olive oil in a pot. Pour in sofrito and cook on medium heat for 1 minute. 2. Add the rice, water, seasonings, and gandules. 3. Bring to a boil. Let boil for 5 minutes. 4. Cover, reduce heat to medium low, and cook for 35 to 40 minutes. And, for the famous and delicious Pernil: 5-8 lbs pork shoulder 1 teaspoon salt 1 teaspoon pepper 1 packet Goya Sazon 1/2 teaspoon adobo seasoning In a bowl mix the salt, pepper, and adobo seasoning. With a sharp knife make deep cuts in to the pork only on meat side and stuff the seasoning mixture into the slits. Sprinkle the Sazon all over the outside. Then rub the seasonings in making sure the entire surface is covered. Roast the Pork in a pre-heated 350 degree oven for 4-6 hours uncovered in a pan with a rack. Roast the pork skin side down for the first 2 hours and then turn skin side up for the remaining time. Pork should be well done and tender.

machaca