A chocolate flavoured atole made with milk and/or water, thickened with masa harina (cornflour (US: corn starch) treated with lime) and boiled to make a kind of thin gruel. It can be served either hot or cold but is usually served warm.
Chicken stewed in a majado which includes pig's liver, almonds and garlic, and with hard boiled eggs added.
Spider crab. This is a crab with little meat but what it has is well-flavoured. It has a large, oval spiked body and long, thin spidery legs, hence its name.
A spider crab from which the meat is removed and mixed with hake, finely chopped onion, parsley, garlic and lemon juice, replaced in the shell, topped with grated cheese and breadcrumbs and baked.
Gobies or possibly tiny atherines. Minute, silver fish similar to whitebait and deep fried in the same way. These days chanquetes refers to any small fish cooked in this way and nicknamed sea spaghetti. These are probably the same thing that the Ligurians called bianchetti or nunnate, being the freshly hatched fry of any of herrings, sprats, anchovies or sardines.
