Los Angeles Hispanic Restaurants

Pasta (Italian pasta, from Latin pasta “dough, pastry cake”, from Greek παστά (pasta) “barley porridge”) is a generic term for foods made from an unleavened dough of flour and water, and sometimes a combination of egg and flour. Pastas include noodles in various lengths, widths and shapes, and varieties that are filled with other ingredients like ravioli and tortellini. The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce or chocolate to enhance the flavour.

There are approximately 600 different shapes of pasta. Examples include spaghetti (thin rods), maccheroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Two other noodles, gnocchi and spätzle, are sometimes considered pasta. They are both traditional in parts of Italy.

Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a couple of days in the refrigerator. In preparation for consumption, pasta is generally boiled.

Pasta is made from a simple combination of water, eggs and flour. Pre-packaged specialty pasta often includes spices, cheese or added coloring from spinach, tomatoes or food dye.

You can find authentic Hispanic Pasta on many Hispanic Restaurants in Los Angeles.

A bolillo is a type of salty bread traditionally made in Mexico, where it originates. It is a variation of the baguette, and is often baked in an horno de piedra.

It is about 15 cm (six inches) long, in the shape of an oval, with a crunchy crust and a soft inside, known as migajón. It is the main ingredient for tortas and molletes. A variation of the bolillo is the telera, which is very similar, though it has a more rounded shape, is divided in three sections, and is usually softer. Other variations include bolillos made of alternate ingredients such as whole wheat, wheat germ or flax.

The bolillo is a variation of the baguette, and thus often has names in the local language reflecting this. In Yucatán they are known as barras. In Guadalajara and Sonora they are called birotes which are often made with sourdough. In northern Mexico they’re known both as bolillos and pan blanco, whereas in Northeast Mexico it is known as pan francés. In Sinaloa they are called torcido and birote. In Brazil, a similar bread is made and known as pão francês or pão de sal.

Bolillo is a slang term used in some parts of Latin America and the United States to refer to members of the Caucasian race, due to the white interior of the bread.

You can find authentic Hispanic Bolillo on many Hispanic Restaurants in Los Angeles.