Pigeons

Doves is a term that in the culinary context can refer to different ingredients depending on the region, but generally in Hispanic American cuisine it is used to describe certain varieties of small birds or, in some cases, a specific preparation based on doves. These birds, similar to turtledoves, are prized for their tender and flavorful meat and are used in various traditional recipes.

Origin: Doves have a long tradition in the cuisine of several Latin American countries and Spain, where they were historically hunted or raised for consumption. In particular, in rural regions, dove meat has been used in stews, braises, and roasts, standing out for its delicate flavor and fine texture.

Properties: Dove meat is an excellent source of lean protein, low in fat, and rich in minerals such as iron and zinc. Its consumption provides essential nutrients that contribute to a balanced and healthy diet, in addition to being a distinctive option compared to other more common meats.

Synonyms in Hispanic America: depending on the country, doves may also be known as "turtledoves," "little doves," or "squabs" (when referring to young dove chicks). It is important to consider these variants to correctly identify the ingredient in local recipes.