| A |
Aceite:
oil
Aceituna: olive
Acelgas:
swiss chard, silverbeet
Adobo:
marinated
Afoga el pitu: a
type of cheese
Agua: water
Aguacate: avocado
Aguardiente: distilled liquor
Ahumado: smoked
Ajo:
garlic
Albóndiga: meatball |
All i oli
(alioli): catalan garlic mayonnaise
Almejas: clams
Almendra:
almond
Anchoa: anchovy
Anguila: eel
Ancas de rana:
frog's legs
Anís:
a strong grape spirit flavored with aniseed
Arroz: rice
Asado: roast
Atún: tuna
Azúcar:
sugar |
| B |
Banderilla:
an appetizer on a skewer
Berenjena: aubergine or eggplant
Bocadillo: a sandwich, usually
on a crisp white breadroll
Bogavante:
lobster
Bollo: bread roll |
Bacalao:
cod
Bota: leather wine bottle
Buñuelo: fritter
Burgos:
a type of soft ewes' milk cheese
Butifarra:
catalan sausage |
| C |
Caballa: mackerel
Cabrito: kid goat
Cafe americano:
Made the same way as espresso, but with
much more water, giving a lighter flavoured
and more substantial cup
Cafe con
leche: coffee with plenty of milk,
hot or cold
Cafe con hielo:
Coffee with ice. The ice and coffee are
supplied separately so that you can dissolve
your sugar in the coffee before pouring
it over the ice cubes
Cafe cortado:
Cortado means 'cut' - this is espresso
'cut' with a dash of milk
Cafe
solo: Black espresso
Calabacín:
courgette
Calabaza: pumpkin
Calamar: squid
Callos:
tripe - usually dressed up well with complex
sauces and spices
like in Callos a la Madrileña
Camarón: prawn
Canalones:
canneloni pasta
Cangrejo: crab
Caracol: snail
Cardo:
cardoon, wild mushrooms
Carne:
meat
Carne de Vaca: beef
Carne de Ternera: veal
Centolla:
spider crab, txangurro
Ciruela:
plum
Cebolla: onion
Cena:
dinner - evening meal
Cerdo:
pork
Cerveza: beer
Champiñones: mushrooms |
Chorizo:
Roughly speaking, strongly flavoured,
spicy spanish pork sausage, the main spice
being paprika. Chorizo can be divided
into two categories; the variety meant
for frying, and the type which is meant
to be eaten uncooked, (like salami). Apart
from that rather crude distinction (in
fact, may chorizos are eaten both hot
and cold) chorizo come in a huge number
of varities, tastes, and spiciness.
Churros: These are made of dough
extruded into thin tubes with a star shaped
cross section. They are then deep fried
and coated in sugar. Typically eaten for
breakfast, with 'chocolate', (hot chocolate)
Cigala: Dublin Bay prawn or crayfish
Cochinillo: suckling pig
Cocido:
Wholesome stew, predominantly consisting
of chick peas, cabbage, chorizo, blood
sausage or pudding and vegetables, stewed
in broth. Chicken, beef or pork varieties
exist also. Usually, a bowl of the broth
is first eaten as a soup appetizer, followed
by the solids. (See the list of special
cocido
restaurants).
Col: cabbage
Coliflor: cauliflower
Concha:
clam
Conejo: rabbit
Cordero:
lamb
Criadillas: testicles,
beef or lamb, usually breaded or floured
and fried in oil
Croqueta: A deep fried ball of
bechamel (white sauce) with virtually
any mixture of food, often leftovers.
Usually egg-shaped but sometimes round,
varying in sizes anywhere from one to
five or six centimeters in diameter. |
| D |
Desayuno:
breakfast
Dátil: date
Despojos: offal, variety meats |
Diente de
ajo: clove (tooth) or garlic
Dulce
de membrillo: quince paste or jelly
Dorada: gilthead (fish) |
| E |
Embutido:
sausage
Empanada: pastry-covered
pie
Empanadilla: small pie
Emperador: swordfish
Entremeses:
starters
Escabeche: merinade,
pickled
|
Ensalada:
salad
Espárragos: asparagus
Especias: spices
Estofado:
stew
Espinacas: spinach
Escanciador: the master in charge of the
pouring, who must pour frm the bottle
held high above his head into a large
glass held near his knees |
| F |
Fabes:
dried butter beans
Fiambre:
cold cuts, sliced meats
Fideo:
vermicelli
Flamear: to flamé |
Fino:
dry sherry
Flan: tart or baked
pudding similar to a caramel custard
Foie-gras: goose liver
Freír:
to fry |
| G |
H |
Gambas:
shrimp, prawns
Garbanzo: chick
peas
Gazpacho: cold pepper
and tomato soup from Andalusia
Guisantes:
peas
Gallina: hen
Girasol:
sunflowers
Grelos: turnip greens
Guarnición: garnish
Guindillas: chili pepper |
Habas:
broadbeans
Helado: ice cream
Higado: liver
Horno:
oven
Huevo: egg
Harina:
flour
Hierbabuena: mint |
| J |
Jamón:
Spanish cured ham. Serrano, or mountain
ham, is the standard variety. Ibérico
or pata negra (black foot) is the finer
type. Jamón from the Sierra Morena
village of Jabugo is the most sought after.
No other food dominates spanish cuisine
like jamón. Legs of jamón
can be found suspended from the ceiling
of delicatessens, butcher's shops and
bars all over Spain, each with a little
plastic umbrella underneath to catch any
dripping fat. The meat is first salt-cured
for several days, then washed, dried and
hung to mature in large cellars. A suitable
description of what to look for in jamón
isn't possible here, but it would be a
mistake to leave the country without paying
one's respects to this delicacy.
|
Jérez:
sherry
Judías: beans
|
| K |
L |
Kokotxas:
delicate pendulums of flesh growing in
the throat of hake or cod
|
Langosta:
rock lobster
Leche: milk
Lechuga: lettuce
Lengua:
tongue - beef, veal, pork, lamb are used
Lomo: loin of pork
Laurel:
bay leaf
Lenguado: sole
Lenteja: lentil
Liebre:
hare
Lombrada: red cabbage
Lubina: seabass
Limón:
lemon |
| M |
N |
Manteca:
lard
Mantequilla: butter
Manzanas: apples
Manzanilla:
sherry
Mariscos: shellfish
Mayonesa: Mayonnaise
Mazapán:
marzipan
Melocotón:
peach
Melón: melon
Membrillo: quince
Menú
del día: menu of the day
Mercado: market
Merienda:
late afternoon snack
Merluza:
hake
Mero: grouper (fish)
Mejillón: mussel
Mollejas:
sweetbreads
Miel: honey
Morcilla: blood pudding or sausage |
Nabos:
turnips
Naranja: orange
Nata: cream
Nuez (Nueces):
nut (nuts)
Nuez moscada: nutmeg
Navaja: razor clam
Nécora:
small boxlike crab
Nueva cocina:
new style of cooking, a spanish version
of nouvelle cuisine led
by the chefs in the Basque Country and
Catalonia.
Nyora: sweet dried
pepper |
| O |
Q |
Oca:
goose
Ostra: oyster
|
Queso:
cheese
Quisquillas: small shrimps
|
| P |
Paella:
the classic Valencian rice dish cooked
in a broad flat pan, the paellera,
from which it derives its name. There
are lots of variations.
Paloma:
pigeon or dove
Palometa: pompano
(fish)
Pan: bread - Panadería:
bakery
Panceta: fatty pork
or streaky bacon
Patata: potato
Pato: duck
Pavo: turkey
Parrila: grill
Pascua:
Easter
Pastel: pie or pastry
Pepino: cucumber
Perejil:
parsley
Perdiz: partridge
|
Percebes:rock
or goose barnacles
Pescado:
fish
Pimienta: pepper (as in
peppercorns)
Pimiento: sweet
bell pepper
Pisto: braised
sweet pepper and aubergine stew, sometimes
served with a fried egg on top. Variations
such as "Pisto de Calabacín"
emphasise courgettes or zucchini instead
of red peppers
Pollo: chicken
Porras: Like churros, but thicker,
and more doughy
Puerros: leeks
Pulpo: octopus
Pipirrana:
ajumble with sautéed red peppers
Piña: Pineapple
Pinchos
- pintxos: small snacks served as
tapa.
Pincho moruno: small
kebab
Plátano: banana
Priorato: a wine demarcation region
Puchero: boiled dinner, hot pot
Puerros: leeks |
| R |
S |
Raciones:
large cold platters of meat, rather like
a large version of a tapa, served in bars
Roscos: doughnut cakes or buns
Rebozado: batter-dipped and fried
Rabo: tail (meat cut)
Rodaballo:
Turbot
Riñones: kidneys
Rape: angler or monkfish
Rebozado:
batter-dippled and deep or shallow-fried
Remolacha: beet
Repollo:
cabbage
Revueltos: (scrambled
egg) |
Sal:
salt
Salsa: sauce
Salchicha:
sausage
Salchichón:
cured pork sausage
Salmorejo:
a type of gazpacho.
Sesos:
brains - sesos en adobo is a popular tapa
of marinated lambs' brains served on toothpicks
Sopa: soup
Sidra: lungasified
natural fermentApple cider many years
ago became the preferred drink in this
region.
Sangría: wine
punch
Sepia: cuttlefish
Seta: wild mushrooms
Solomillo:
tenderloin of meat
Sopa: soup
Suizos: sweet bread |
| T |
U
|
Taberna:
tavern
Tarta: cake
Tapas:
appetizers, small snacks
Tascas:
bars, tabernas that serve drinks and tapas
Tetilla: type of cheese
Tocino:
fresh pork fat
Ternera: veal
Tortilla Española: Spanish
thick fried potato omelette
Tostado:
toasted
Trucha: trout
Trufas:
truffles, from the ground
|
Uvas:
grapes
Ulloa: cheese from Galicia
|
| V |
Y |
Venado:
venison
Verduras:
green vegetables
Vieiras: scallops
shellfish
Vino: wine
|
Yemas:
egg yolks
|
| Z |
|
Zanahorias:
carrots
Zarzuela:
seafood stew
|
|
