Spanish Foods That Start With H

From hearty stews to refreshing drinks, there’s something for everyone to enjoy. So, let’s dive in and discover the delicious world of Spanish cuisine.

Spanish Foods That Start With H

Habas

With their velvety texture and earthy flavor, habas are a beloved ingredient in Spanish cuisine. These plump, round legumes are typically boiled or steamed until tender, then tossed with olive oil and salt for a simple yet satisfying side dish. Some cooks also enjoy mashing habas into a puree and spreading it on crusty bread as a rustic appetizer.

Habichuelas

A staple in many Spanish households, habichuelas are a type of small, light-colored bean with a slightly nutty flavor. These versatile legumes can be cooked in a variety of ways, from simmering with onions, garlic, and smoked paprika to stewing with chorizo and saffron for a hearty, aromatic dish. They’re also a popular addition to soups, salads, and rice dishes.

Hamburguesa

While not traditionally Spanish, hamburguesas have become a ubiquitous fast food option in cities throughout the country. These juicy, grilled patties are typically served on a soft, sesame seed bun with lettuce, tomato, and a variety of condiments such as ketchup, mayonnaise, and mustard. Some gourmet burger joints even offer toppings like fried egg, goat cheese, and jamón ibérico.

Helado

In the scorching Spanish summer months, there’s nothing quite as refreshing as a scoop of helado. This classic frozen dessert comes in a variety of flavors, from creamy vanilla to tangy lemon to decadent chocolate. Some popular regional variations include horchata-flavored helado in Valencia and turrón-flavored helado in Alicante.

Helado de limón

For those who prefer a more tart and refreshing flavor, helado de limón is the perfect choice. This zesty sorbet is made with fresh lemon juice, sugar, and water, resulting in a light and tangy treat that’s perfect for hot days.

Herbs de Majorca

Hailing from the Mediterranean island of Mallorca, herbs de Majorca is a blend of aromatic herbs and spices that’s commonly used in Spanish cooking. The mixture typically includes rosemary, thyme, oregano, marjoram, and sage, as well as local specialties like bay leaves and dried orange peel. It’s a versatile seasoning that can be used to add depth and complexity to everything from roasted meats to grilled vegetables.

Higado

Higado, or liver, is a popular ingredient in many Spanish dishes, particularly in the southern regions of Andalusia and Extremadura. It can be prepared in a variety of ways, from marinating in sherry and garlic before grilling to being sautéed with onions and served with a sprinkle of parsley. Some cooks even enjoy higado crudo, or raw liver, sliced thinly and served as a tapa with a drizzle of olive oil.

Hinojo

Also known as fennel, hinojo is a versatile vegetable that’s used in a variety of Spanish dishes. Its sweet, anise-like flavor is particularly delicious when roasted with garlic and olive oil, or shaved thinly and tossed with citrus and arugula for a refreshing salad. Hinojo is also commonly used as a seasoning for fish and seafood dishes.

Hojaldre

Hojaldre, or puff pastry, is a light and flaky dough that’s used in a variety of sweet and savory Spanish dishes. It’s particularly popular in pastries like empanadas and croissants, as well as in savory pies and tarts. Some popular fillings include jamón y queso (ham and cheese), espinacas y queso (spinach and cheese), and manzana y canela (apple and cinnamon). The secret to a good hojaldre is in the lamination – folding layers of butter and dough together to create a crispy, buttery texture.

Horchata

Originating from Valencia, horchata is a refreshing drink made from ground tiger nuts, sugar, and water. This sweet and nutty beverage has a creamy texture and is served chilled over ice. It’s a popular drink during the hot summer months and is often paired with a classic Spanish pastry like churros or fartons.

Huesos de aceituna

As the name suggests, huesos de aceituna are the pits of olives. While they’re not typically eaten on their own, they’re a common ingredient in Spanish cuisine, particularly in stews and braises. They add a deep, earthy flavor and a slightly bitter note to dishes like estofado de ternera (beef stew) and cocido (chickpea stew).

Huesos de santo

Huesos de santo, or “saint’s bones,” are a traditional Spanish dessert that’s typically eaten around All Saints’ Day (Día de Todos los Santos). These sweet treats are made from marzipan that’s shaped into the form of a bone, then filled with sweetened egg yolk or fruit paste. They’re typically dusted with powdered sugar and served alongside a cup of strong coffee or sweet dessert wine.

Huevas

Huevas, or fish roe, is a delicacy in Spanish cuisine that’s often enjoyed as a tapa or appetizer. There are several types of huevas available, including those from hake, cod, and tuna. They’re typically salted and cured before being served, and are often paired with crusty bread and a drizzle of olive oil.

Huevo

Huevo, or egg, is a versatile ingredient that’s used in a wide variety of Spanish dishes. It can be boiled, fried, poached, or scrambled, and is often served as a protein-rich breakfast dish alongside toast and coffee. Eggs are also a common ingredient in tortillas (Spanish omelettes) and are often used to add richness and creaminess to sauces and soups.

Huevos

Huevos, or eggs, can also be served in a variety of ways as a main dish. For example, huevos a la flamenca is a traditional Spanish dish consisting of baked eggs in a tomato-based sauce with onions, peppers, and garlic. Huevos rotos, or “broken eggs,” are another popular option – fried eggs served over a bed of crispy french fries and often topped with jamón serrano or chorizo.

Huevos fritos

Huevos fritos, or fried eggs, are a classic Spanish breakfast dish that’s often enjoyed with a slice of toasted bread. The eggs are fried in a generous amount of olive oil until the whites are crispy and the yolks are still runny. Some cooks like to serve huevos fritos with a sprinkle of smoked paprika or a spoonful of tomato sauce for added flavor.

Huevos rellenos

Huevos rellenos, or stuffed eggs, are a popular tapa in Spanish cuisine. Hard-boiled eggs are halved and the yolks are mixed with mayonnaise, mustard, and other seasonings to create a flavorful filling. The mixture is then spooned back into the egg whites, creating a colorful and tasty finger food that’s perfect for parties and gatherings.

Hígado

Hígado, or liver, is a common ingredient in Spanish cuisine, particularly in stews and sautéed dishes. It can be prepared from different types of meat, such as beef, chicken, or pork, and is usually cooked until tender and juicy. One popular Spanish dish that features hígado is hígado encebollado, which is liver sautéed with onions, garlic, and a splash of sherry or wine.

Conclusion:

So there you have it, folks! Our list of Spanish foods that start with H is sure to satisfy your cravings and ignite your passion for food. Whether you’re a fan of savory stews, sweet desserts, or refreshing drinks, there’s no shortage of delicious options to choose from. So, next time you’re looking for a culinary adventure, look no further than the diverse and flavorful world of Spanish cuisine. Hasta la próxima!