Espagnole sauce end of the process, and the sauce is further reduced. "Espagnole" is the French word for "Spanish", but the sauce's origin story is argued by French cooks. According to Louis Diat, the creator of "vichyssoise" and the author of the classic "Gourmet's Basic French Cookbook": "There is a story that explains why the most important basic brown sauce in French cuisine is called "sauce espagnole", or Spanish sauce. According to the story, the Spanish cooks of Louis XIII's bride, Anne, helped to prepare their wedding feast, and insisted upon improving the rich brown sauce of France with Spanish tomatoes. This
Colombian cuisine quitoense"), uchuva ("Physalis peruviana"), papayuela ("Vasconcellea pubescens"), passion fruit, borojó ("Borojoa patinoi"), curuba ("Passiflora tarminiana"), mamoncillo ("Melicoccus bijugatus"), guanábana ("Annona muricata"), guava ("Psidium guajava"), tomate de arbol (tamarillo), noni ("Morinda citrifolia"). More widespread fruit varieties grown in Colombia include mango, apple, pear, blackberry, and strawberry. On a per capita basis, Colombia is one of the world's largest consumers of fruit juices, consuming on average more than three quarters of a serving each day. Colombian cuisine Colombian cuisine is a compound of the culinary traditions of the six main regions within the country (Pacific, Amazonian, Andean, Orinoco, Caribbean, and Insular). Colombian