Bizcocho
 Assorted bizcochos |
|
| Type | Pastry and cookies |
|---|---|
 |
This article does not cite any references or sources. (November 2009) |
Bizcocho (Spanish pronunciation: [biθˈkotʃo]) is the name given in Spain and several Latin American countries to many variants of buttery flaky pastry, some cookies and sponge cake Spain. Bizcochos have European origin, but have been developed and diversified in the Río de la Plata region –they are known as facturas in Argentina.
Contents |
Assorted bizcochos [edit]
Bizcochos can be sweet or savory, simple or covered with sugar or chocolate and also can have sweet (pastry cream, dulce de membrillo, dulce de leche, chocolate paste) or savory (cheese, ham or salami) fillings.
Most popular bizcochos [edit]
Some of the most popular bizcochos are:
- Cruasanes [kɾwaˈsanes] or Croissants: They can be sweet (cruasanes dulces, with sugar or chocolate on top) or savory (cruasanes salados, sometimes with cheese on top). Croissants can also be filled with pastry cream, dulce de membrillo (a sweet quince paste), dulce de leche for the sweet ones or cheese, ham or salami for the savory ones.
- Margaritas: They are a variation of croissants with the extremes put together, leaving some space in the middle for a filling (pastry cream, dulce de membrillo or dulce de leche). They have sugar on top of the pastry and the filling. Margaritas are always sweet and they got their name from the flower they resemble (a daisy, known in Spanish as "margarita").
- Vigilantes [bixiˈlantes]: Another sweet variation of croissants. They are long and thin, with sugar on top.
- Galletas dulces [ˈɡaʎetaz ˈðulθes]: This bizcocho was originated from a kind of bread known as galleta, galleta de campaña or galleta con grasa. Galletas dulces have a cover of caramel and sugar on top.
- Pan con grasa (same in the plural): This is another kind of bizcocho originated from a type of bread (the cañón). Pan con grasa are the most popular savory bizcochos along with savory croissants.
- Ojitos [oˈxitos]: A kind of round cookie with a space in the middle filled with dulce de membrillo.
- Polvorones [polβoˈɾones]: Another kind of cookie. They can be simple, contain cocoa (known as polvorones de chocolate) or mixed.
Medialunas [edit]
Although not exactly bizcochos, medialunas are a variation of croissants. They are big and can be savory or sweet (with caramel on top). They can be eaten as a sandwich filled with cheese, ham, salami or many other things.
Tradition [edit]
Bizcochos are one of the most intrinsic traditions of the Uruguayan culture. They are the inseparable "companions" of mate, coffee, café con leche or tea for breakfast or the merienda (afternoon tea.) They are also common in meetings with friends, especially those taking place in parks, squares, beaches or along the coastline in ramblas (an avenue bordering the coast with pedestrian areas on each side) such as the ones in Montevideo.
Bizcochos are sold not only at panaderías (bakeries), but also at specialized shops called bizcocherías.
Other uses for the name [edit]
In Costa Rica, bizcochos are made with masa, with spices, and/or cheese. They are eaten as a snack, specially with during coffee breaks.
In the Philippines, biskotso refers to baked bread topped with butter and sugar.
In Puerto Rico, Dominican Republic and the southern coast of Spain, the word bizcocho translates to cake. It is also the nickname for a famous entertainer, Otilio Warrington.
In some parts of Mexico, bizcocho is a very vulgar term, not used in polite company.
In Colombia bizcocho refers to a handsome older gentleman as well as to a tasty sweet cake.
