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    You are in: Home / Community Forums / Spain & Portugal / Spanish to English Food Glossary
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    Spanish to English Food Glossary

    French Tart
    Wed May 16, 2007 10:39 am
    Forum Host
    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
    Buñuelos - bun shaped savoury fritters
    Butifara - Catalan "soft" sausage

    Cabracho - Scorpionfish
    Cacerola - casserole pot
    Café - 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
    Calçot - Catalan blanched onion shoots, looking like a large leek, used in the casserole "Calçotada" 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).
    caña - 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
    Castañas - 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
    Ceña - evening meal
    Centolla (sen-toy-a) - spider crab
    Cerveceria - bar specialising in beer
    Champiñón - 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.
    Fricandó - Catalan veal and mushroom stew
    Freiduria - fried fish restaurant
    Galera - mantis shrimp

    Gallo - a relative of the John Dory, halibut like taste.
    Gamba - prawn
    Garrofón - 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 - cerdo loin, 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
    Ñora - 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.
    Pichón - 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, ñora (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
    Saltén - 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

    Zamburiña - (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
    Fri May 18, 2007 2:13 am Groupie
    I know some names for basic ingredients but not dishes. Here's some that weren't listed above.

    Albaricoque = apricot
    Almendra = almond
    Ancas de rana = frog legs
    Avellanas = hazelnuts

    Brevas = figs

    Cerezas = cherries
    Ciruela = plum
    Ciruelas pasas = prunes
    Costillas de cerdo = pork ribs
    Criadillas = In Oklahoma, we call them “calf fries;” in California we call them what they are - bull’s testicles.

    Dátiles = dates

    Espárragos = asparagus
    Estragon = tarragon

    Flan = Flan/ Crème Carmel
    Fresas = strawberries

    Helado = ice cream

    Lechuga = lettuce
    Lima = lime

    Mandarinas = tangerine
    Manises = peanuts
    Mantequilla = butter
    Manzana = apple

    Nabo = turnip
    Naranja = orange
    Nueces = walnuts

    Pan = bread
    Pancetta = bacon
    Pepino = cucumber
    Pera = pear
    Perejil = parsley
    Plátano = banana
    Pomelo = grapefruit

    Rábanos = radish
    Romero = rosemary
    Sandía = watermelon
    Sopa = soup

    Tallarines = noodles
    Ternera = veal

    Uvas = grapes

    Vainilla = vanilla

    Zanahoria = carrot
    French Tart
    Fri May 18, 2007 2:18 am
    Forum Host
    Thanks VERY much - I should have added that anyone who has more or any that are NOT listed - PLEASE leave your message here!!

    Would you mind if I copied and pasted those in to the list above, as well as leave your post here???

    Many thanks again!!!!!!! icon_biggrin.gif


    FT icon_biggrin.gif
    Fri May 18, 2007 11:31 am Groupie
    French Tart wrote:
    Thanks VERY much - I should have added that anyone who has more or any that are NOT listed - PLEASE leave your message here!!

    Would you mind if I copied and pasted those in to the list above, as well as leave your post here???

    Many thanks again!!!!!!! icon_biggrin.gif


    FT icon_biggrin.gif

    That's fine with me icon_smile.gif
    French Tart
    Fri May 18, 2007 5:01 pm
    Forum Host
    Bella14Ragazza wrote:
    French Tart wrote:
    Thanks VERY much - I should have added that anyone who has more or any that are NOT listed - PLEASE leave your message here!!

    Would you mind if I copied and pasted those in to the list above, as well as leave your post here???

    Many thanks again!!!!!!! icon_biggrin.gif


    FT icon_biggrin.gif

    That's fine with me icon_smile.gif

    Thanks! icon_biggrin.gif I will leave your original post, so people can see where we added them!!!!
    Bye for now.............FT icon_biggrin.gif icon_biggrin.gif
    French Tart
    Sun May 27, 2007 6:36 am
    Forum Host
    WE also have a Portuguese to English Glossary posted by KiwiDutch...icon_smile.gif............check it out!
    Sat Dec 22, 2007 1:58 pm
    Semi-Experienced "Sous Chef" Poster
    X-mas vocabulary:

    fish and meat:

    turron, it can be "de jijona o blando", "del duro"....
    roscon de reyes
    French Tart
    Sat Dec 22, 2007 6:53 pm
    Forum Host
    Chilindron wrote:
    X-mas vocabulary:

    fish and meat:

    turron, it can be "de jijona o blando", "del duro"....
    roscon de reyes

    MANY thanks for those additions!!!
    FT icon_biggrin.gif icon_biggrin.gif
    Thu Mar 06, 2008 1:18 pm
    Semi-Experienced "Sous Chef" Poster

    canela - cinamon
    pimenton - paprika (can be dulce or picante)
    pimienta - pepper (pimienta negra or pimienta blanca)
    ajo - garlic
    jenjibre, genjibre - ginger
    clavos - cloves
    nuez moscada -nutmeg
    azafran - saffron
    perejil - parsley
    guindillas - chilies (we have many names for them)
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