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Cubarrubia and Morales’ celebration featured a wide array of dishes, such as Filipino sour and savory soup of sinigang as well as Cuban picadillo and ham croquettes.

As Bhatt explains, kheema “can apply to any loose ground meat, but lamb and goat kheema are by far the most common across India. Think of it as you would picadillo, or the filling for a sloppy joe.”

What was offered then — albondigas, picadillo and empanadas, among other treats — is familiar to us today, but not the name under which those eaters knew the cuisine as: “Spanish.”

Chile en nogada is a poblano stuffed with a picadillo of ground pork, beef and seasonal fruit, fried in egg batter, then covered in a creamy, white walnut sauce and garnished with pomegranate seeds and a sprig of parsley — symbolic of the colors of the Mexican flag — and served at room temperature.

Chiles relleno filled with picadillo are traditionally served with a tomato soup, which soaks into the ground meat, moistening the dish.