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Food Dictionary
A brief Spanish-English culinary dictionary to
make eating out in Madrid a little easier.
Why not print it off and carry it with you?
Why not print it off and carry it with you?
| 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 |
| 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 |
| 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 |
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. 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. |
| 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) |
| Embutido:
sausage Empanada: pastry-covered pie Empanadilla: small pie Emperador: swordfish Entremeses: starters Escabeche: merinade, pickled Espinacas: spinach |
Ensalada:
salad Espárragos: asparagus Especias: spices Estofado: stew 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 |
| 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 |
| 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 |
| 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 |
|
| 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 |
|
| 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 |
| Oca:
goose Ostra: oyster |
Queso:
cheese Quisquillas: small shrimps |
| 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 |
| 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 |
| 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 |
|
| Venado:
venison Verduras: green vegetables Vieiras: scallops shellfish Vino: wine |
Yemas:
egg yolks |
| Zanahorias:
carrots Zarzuela: seafood stew |
|
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