Spanish to English Food Glossary Community Forums - p1

Wed May 16, 2007 10:39 am

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Glossary / Dictionary - Spanish to English translation
Note: Several words translate as "prawn" (USA shrimp) due to the lack of specific words in English

A la plancha - griddled and dressed with oil, garlic and parsley
A la Sal - fish baked in a block of salt
Abocado - medium sweet
Aceitunas - olives
Adobo - marinaded in vinegar and spice (often cumin)
Ahumado - smoked
Ajo - garlic
Albacora - albacore, a small tuna
Albariza - chalky soil that sherry grape grows on
Alberginia (Cat) - Aubergine
Albondigas - meatballs
Alcachofa - artichoke
Allioli - a "mayonnaise" emulsion of garlic and oil, classically without egg
Alubias - haricot beans
Almuerzo - second breakfast
Amanida (Cat) - salad
Ametlles (Cat) - almonds
Amontillado - aged and oxidised dry sheery
Anchoa - anchovy, sometimes sold fresh.
Angelote - monkfish, see also rape.
Angulas - Baby eels
Arrevossat (Cat) - in breadcrumbs
Arengada (Cat) - salted herrings
Ajete, Brotas or Ajo tierno - young green garlic shoots
Al Horno - baked in the oven
Arrossejat (Cat) - fishermans rice dish
Arroz a la Marinera - seafood and rice simply cooked together
Arroz - rice or rice dishes on menu
Arroz seco - dry rice dish
Arroz meloso - creamy rice dish (as in rissotto)
Arroz caldoso - brothy rice dish
Arroz Negro - squid ink rice
Asador - charcoal grill. Asadores - restaurant or chef specializing in roast meat
Azafran - Saffron

Bacalao, Bacalla (Cat) - Salt cod
Banderilla - actually a bullfighting "dart", tapa on a cocktail stick or little sword.
Barat (Cat) - mackerel
Barbacoa - BBQ - Barbecue
Barreja (Cat) - mixed drink
Becada - Woodcock
Berejenas - aubergines
Besugo - Red Bream
Bienmesabe - fish marinated and deep fried in cubes, away from Andalucia may be meringue or "almond jam" , literally something like "tastes good to me"
Bitxo (Cat) - hot pepper
Bocadillo - filled roll.
Bodega - sherry warehouse
Bodegon - tapas bar serving mainly drinks
Bogavente - lobster
Bonito - Sarda sarda, a small tuna
Boquerones - anchovies
Brasa - cooking over embers
Buey - crab
Bu�uelos - bun shaped savoury fritters
Butifara - Catalan "soft" sausage

Cabracho - Scorpionfish
Cacerola - casserole pot
Caf� - coffee. Solo - strong black, cordato - with a little milk, leche manchada - milk with a dash of coffee, con hielo - iced, con leche - white.
Calabacin - Courgette
Calabasa - Squash
Cal�ot - Catalan blanched onion shoots, looking like a large leek, used in the casserole "Cal�otada" Caldo - broth
Caldereta de Langosta - lobster stew
Camaron - prawn. ("El Cameron de la Isla" is the name of the legendary flamenco singer of small stature from Cadiz).
ca�a - glass of draught beer
Cap Roig (Cat) - Scorpion fish
Carabinaros - large dark red prawns
Cantaro - earthenware water jug
Cangrejo - "river crab" or crayfish, Cangrejo de mar - shore crab
Carbassa (Cat) - pumpkin
Cargol (Cat) - snail
Carnes - meats
Carquinyoli (Cat) - biscuit
Carxofa (cat) - artichoke
Casta�as - chestnuts
Casaca (Cat) - batter
Cava - Spanish sparkling wine
Caza - game
Cazon (kath-on) - huss, dogfish, smoothhound
Cazon adobado, Huss (smoothhound) marinated and deep fried in cubes
Cazuela (cath-whaler) - earthenware cooking pot
Cebolla - onion
Cecina de Leon - cured beef
Cerdo Iberico - black Iberian pig
Ce�a - evening meal
Centolla (sen-toy-a) - spider crab
Cerveceria - bar specialising in beer
Champi��n - mushroom
Chato - glass of red wine from the barrel
Cherne - wreckfish or stone bass
Chiquito - small glass of wine
Chilindron, al - cooked with red (bell) peppers
Chiringuito - beach shack bar/restaurante, often with surprisingly good food.
Chistorra - Navarre sausage
Chorizo - hard generally spicy sausages
Choricero - (bell) pepper often dried.
Churros - breakfast fritters
Churreria - churros kiosk
Cigala - dublin bay prawn,scampi
Cigarra - flat lobster
Cigron (Cat) - chick pea
Coca - open tart like a thin pizza
Cocarrios - pasties
Cochinillo - suckling pig, speciality of Castile
Cocido - classic country casserole
Cocina casera - home cooking
cordoniz - quail
Conejo - ("con-ek-o") rabbit
Conill (Cat) - rabbit
corvina - meagre
Crema Catalana - a type of creme caramel with a hard caramalised sugar top, browned with a Salamander (a heated iron).
Cremada (Cat) - burnt
Croqueta - Croquette, typically a breadcrumbed cylinder made from creamed potatoes flavoured with ham, salt cod or chicken.

Degustacion - tasting
Desayuno - breakfast
Doble pasta - wine produced with double the amount of grapeskins
Dorada - gilt head bream
Dulce - sweet

Empanada - savoury pastry pie from Galicia
Ensalada - salad
Ensaimada - Mallorcan cake
Entradas - starters
Erizo de mar - sea urchin
Escabeche - a vinegar and garlic marinade
Escudella (Cat) - cooking pot and the soup made in it
Espinagada (Cat) - spinach pie
Estafadas, estofada (Cat) - stews

Fabada - Asturian stew of white beans and pork
Faisan - pheasant
Farivola (Cat) - thyme
Faves (Cat) - broad beans
Ferat (Cat) - fried
Fideua, Fideus, Fideos - seafood pasta
Fino - dry sherry
Flor - adventageous yeast growing on surface of sherry in barrel
Forn (Cat) - oven
Frit or frito - Mallorcan liver and vegetable fry. Frito - fried in oil.
Fricand� - Catalan veal and mushroom stew
Freiduria - fried fish restaurant
Galera - mantis shrimp

Gallo - a relative of the John Dory, halibut like taste.
Gamba - prawn
Garrof�n - lima beans
Gazpacho - cold soup - often now based on tomato
Grelos - turnip greens - as in the Galician dish "lacon con grelos" cured pork with greens
Guibelurdina - wild mushroom Russula cynaxanta
Guisantes - peas
Guiso - stew. Guisos - the "stews" section of a (probably Andalucian) menu, as opposed to "fritos", fried.
Guisats (Cat) - simmered

Hierbas - Mallorcan herb liquer
Hojaldre - puff pastry
Hongas - exotic wild mushrooms
Horno - oven
Huevos - eggs or menu category for egg dishes

Jamon Serrano (ham-on) - unsmoked cured ham from the mountains (Jabugo is considered the best)

Kokotxas - Basque speciality of Hake cheeks

Lacon - cured pork, con grelos
Lagrima - first pressing
Langosta - spiny lobster
Langostino - large prawn
Lomo - ..de cerdo loin, ..de vaca (latin america) fillet steak
Lubina - Bass

Macarrons (Cat) - macaroni
Manzanilla - Camomile tea and the very dry sherry that has taken its name from it.
Marinera - fisherman style
Membrillo - quince, a quince "jam" is popular in Spain (with cheese).
Merendero - open air eating place.
Merienda - afternoon snack, merienda cena - high tea.
Merluza - hake
Mero - grouper
Migas - sauteed breadcrumbs with bacon, served at breakfast
Mojama - wind dried tuna
Mojo (mo-ho) - Canarian sauces for potatoes and fish (red and green)
Morcilla (more-see-a) - Blood sausage or black pudding, "Burgos" version with rice, also other versions with onion, herbs etc .
Mongetes (Cat) - beans
Montadito - minature bocadillos, delicacies on bread.
Moros y cristianos (moors and christians) - rice and black beans, often served with meat.
Musclos (Cat) - mussels

Necora - swimming crab
�ora - dried small red peppers "dulce" sweet or "picante" hot.

Oloroso - an aged aromatic sherry type
Olla - deep cooking pot
Oricio - sea urchin, also Erizo de mar.

Pachero - stew pot
Pa amb oli - bread with olive oil and (optionally) rubbed with tomato and garlic, from
Mallorca, now fashionable elsewhere
Panades (Cat) - pies
Panellets (Cat) - almond cakes
Pasada - aged manzanilla
Papas Arrugadas - Canarian potatoes cooked in seawater
Parilla (a la) - grilled
Paella (pie-ay-a) - strictly the curved metal pan used to cook the dish of the same name
Pargo - Sea Bream
Pato - duck
Perdiz - Partridge
Parrillada (par-ee-arder) - grilled mixed dish (usually fish)
Pasada - aged manzanilla
Patatas Pobres - "poor man's potatoes" fried with garlic and spices.
Pescados y Mariscos - fish and seafood
Percebes - goose barnacles, a superb delicacy of the northern coast, won from the sea at some risk to the fishermen
Peto - related to tuna
Pez de San Pedro - John Dory
Picata, picada (Cat) - pounded ingredients used to thicken sauces - liver, bread, garlic, piniones (pine kernels) etc.
Picadillo - A chopped sauce. For example: diced tomatoes, onion and peppers in olive oil.
Pich�n - pigeon
Peix (Cat) - fish
Pijota - a type of hake, (juvenile, I believe)
Pilota (Cat) - dumpling
Pil-pil - sauteed in oil and garlic and chilli with constant shaking to form an emulsion with the fish gelatin.
Pimiento - Sweet red pepper
Pimienton - Paprika
Pinchos - see tapa
Pintada - guinea fowl
Piperade - Sweet pepper omelet.
Pisto Manchego - ratatouille type stew
Plancha (a la) grilled on hot-plate
Pollastre (Cat) - chicken
Polvorones - Andalucian cake like biscuits, made from finely ground almond and icing sugar.
Postres - desserts
Potaje or sopa - soup
Pulpo - octopus - often a tapa in Galicia with hot paprika - "pulpo gallego" or known as "pulpo a feira" locally.

Queixo - cheese (Gallego)
Queso - cheese
Quesado, Quesadilla - cheesecake (sweet, not savoury).
Quisquilla - small prawn or shrimp

Racione - larger than a tapa, eaten with knife and fork
Raf - an excellent uneven shaped fleshy tomato
Rape - angler fish, but often called monkfish (see angelote). There seems to be some confusion in the english naming between angel fish and angler fish.
Rellenas - stuffed.
Remolacha - sugarbeet
Remolacha roja - beetroot
Reserva - three years in wood
Revuelto - scrambled eggs
Rodaballo - turbot
Romesco (Xato, Salbitxada) - Catalan pounded sauce typically of bread, garlic, tomato, almonds, �ora (Cat. nyora - dried slightly hot peppers, not chillis as many recipes say) and paprika. Mixed with wine vinegar and olive oil.

Sacromonte, tortilla de - brain omelette
Salsa - sauce
Salsa Mahonese - mayonnaise, reputedly invented in Mahon, Menorca.
Salmorejo - Cordoban gazpacho
Sama - a firm white dentex
Samfaina - Catalan ratatouille
Sargo - a bream type fish, diplodus sargus
Seco - dry
Sesos - brains
Setas - wild mushrooms
Sidra - Asturian still cider
Salchicha - fresh sausage
Salchichon - cured sausage
Salmonete - red mullet
Salmorejo - Cordoban gazpacho
Salt�n - thin frying pan
Serrano - cured ham
Sobresada - Mallorcan pork sausage
Sofrito, (Catalan Sofrigit) - onion, garlic and tomato cooked down in olive oil to form base for a dish
Solera - series of butts in which the older are topped up from the younger to obtain desired consistency and character. Sherry is therefore not of a vintage, and is in theory partly as old as the bodega.
Solomillo (sol-o-me-o) - centre fillet of beef, lamb or pork
Sopas Mallorquinas - brown bread soaked in soup
Suquet - Catalan fish stew

Tabella - butter beans
Tala - Maize cake
Tarta de Santiago - almond tart
Tasca - bar or tavern, serving food
Tapa, Tapas
Tortilla - (Spanish Omelette) (tor-tee-a) - potato, onion and egg "cake"
Tortilla de Sacromonte - sheeps brain omelette
Tortillitas - flour based fritters a little nearer to the South American tortilla.
Tomaquet (Cat) - tomato
Trato - "friendly service" is the nearest in english, that little extra interaction between customer and waiter. The opposite of formulaic "have a nice day" service.
Tumbet - Mallorcan Aubergine, courgette and potato fry.
Turron - hard nougat like sweet.
Txakoli - Basque petillant wine
Txanqurro rellenos - Basque stuffed crab
Txistorra - Basque spicy sausage

Urta - a large bream

Vapor - steamed
Verduras - vegetables
Vichy Catalan - strong flavoured water from Caldes de Malavella, "Vivaris" is a slightly milder water of a similar style.
Vieiras - scallops
Vino tierno - Malaga wine from sun dried grapes

Xampanyeries - Catalan cava tapas bars
Xanguet (Cat) - whitebait
Xocolata (Cat) - chocolate

Yemas - dessert of raw egg yolk and sugar

Zamburi�a - (vieiras) scallops
Zarzamora - blackberry
Zarzeula, sarsuela (Cat) - literally a musical comedy of fish, a fish stew
Zizak - wild tricholoma mushroom (Basque)
Zorza - a pork, paprika and garlic mix (sometimes used in empanadas)
Zurito - a small beer

Note for USA readers
US shrimp = European prawn (large)
US prawn = European shrimp (small)
so a Spanish quisqullia = European shrimp
a Spanish langostino = Dublin bay prawn or scampi
and a Spanish gambas = European prawn