Discs

Discos is a term used in cooking to refer to small, round, thin pieces of an ingredient, generally dough or vegetables, which are used in various culinary preparations. In the context of recipes, discs are usually circular sheets of dough for tortillas, empanadas, arepas, or also thin slices of vegetables like potatoes or eggplants.

The origin of discs in cooking varies depending on the specific ingredient and region. For example, dough discs have a strong tradition in numerous Latin American and Spanish cuisines, where they are used to prepare typical dishes like empanadas, pupusas, or arepas. Vegetable discs are common in culinary techniques that require uniform cuts for even cooking and attractive presentation.

Among their properties, their versatility in the kitchen stands out, as they allow for the preparation of fried, baked, or grilled foods. Furthermore, being thin pieces, they facilitate quick and homogeneous cooking. In the case of discs made with vegetables, they provide fiber, vitamins, and minerals depending on the type of vegetable used.

Regarding synonyms in Spanish from Latin America, depending on the context, terms such as láminas (sheets), rodajas (slices), tajadas (slices), or tortillas (when referring to specific dough discs) can be found. For example, in Mexico, it is common to refer to dough discs as tortillas, while in Argentina, terms like tapas (wrappers) for empanadas are used more often.