Picking up Spanish vocabulary through cooking terms is a great way to increase your knowledge of the Spanish language. You can do this yourself at home. Put up a vocabulary list in the kitchen or, if possible, stick notes on items with the Spanish words for them. Most of us are acquainted with some or other aspects of cooking.
This makes it easier to learn the cooking terms in a new language. Learning about Spanish cooking is a good way to increase your Spanish speaking, reading and writing skills. Spanish cuisine differs from region to region. We use packaging materials that are recycled or recycle-able whenever possible and we encourage our customers to re-purpose packaging.
We use coolers only if absolutely necessary and we never use Styrofoam peanuts. Shop All Tableware Cookware Tableware. We Pack Carefully, Especially Cold Items Our team takes great care in packing your order so that it arrives in perfect condition. We Care About the Environment We use packaging materials that are recycled or recycle-able whenever possible and we encourage our customers to re-purpose packaging. La Tienda, Williamsburg, VA. A basic olive oil for frying.
A specialty of Celaya now found throughout Mexico. Sell also leche quemada. Also refers to the famous cigar-shaped sweets of Puebla which are made with sweet potatoes and fruit. Sometimes used in general and sometimes to refer to specific drinks from Campeche where the word cocktail is said to have originated.
Capirotada A pudding of bread fruit and syrup flavored with spices such as cinnamon and allspice, commonly prepared during Lent. Carne asada Broiled meat. Also, in parts of northern Mexico, this term refers to a cookout or picnic where meat is cooked over coals.
Carnitas Pork, usually simmered in enough lard to cover it, often with the addition of garlic and sometimes fruit juices, until tender and crisp, then used as a filling for tacos. Cebiche Often spelled ceviche. Fish that is "cooked" by the chemical action of lime juice in which it is soaked, and is then mixed with other ingredients and served, usually as an appetizer. Cecina Paper thin pieces of dried or partially dried beef or pork that are sometimes infused with powdered or ground chiles and other seasonings.
Sometimes called tasajo, especially in Oaxaca. Colonche An alcoholic beverage found in northern Mexico, made by fermenting tunas from the nopal cactus. Coma l A griddle made originally from clay, but now more usually from iron, steel, tin or aluminum.
Cuitlacoche Often spelled Huitlacoche The intensely black, mushroomlike corn smut used as a filling for antojitos or an ingredient in soups.
Large-leafed vegetable used to flavor soups, stews and to wrap tamales. A plant whose seeds have been used since pre-Hispanic times as in ingredient in drinks, cereals and tamales.
Oil extracted from the seed was one of the few pre-Hispanic sources of fat. A small brown fruit from the chicle tree from which latex is made. The fruit is quite sweet and excellent in taste. Chilmole A flavoring paste from the Yucatan made with dried chiles that are dry roasted on a comal until blackened, often with grain alcohol to enhance the charring effect, and other spices.
Also spelled chimole or chirmole. Chilorio A meat filling, popular in northern Mexico. Usually made with pork but sometimes with beef, that is boiled, shredded, then fried with ground chiles and other spices. Chirimoya Annona cherimola Mill. A scaley greenish-brown fruit that is white inside with large seeds. Very sweet with a custard-like flavor and grainy texture. Chorizo Mexican or Spanish style sausage.
The Spanish version is usually dried and flavored with paprika, while Mexican style chorizo is usually sold fresh either in links or in bulk and is flavored with chiles such as the ancho and pasilla. Damiana Turnera diffusa; Turnera aphrodisiaca. An herbal plant found in Baja California that is said to have aphrodisiacal qualities. It is used as an ingredient in a sweet liquor of the same name that makes an excellent addition to the Margarita cocktail.
It is also used to make tea.. Enchilado Meat, cheese or other foods that are coated with chile paste or powder. An herb found wild throughout North America that is used extensively to flavor beans, soups, stews and quesadillas.
Escabeche A mixture of vinegar, oil, herbs and seasonings used to preserve or "pickle" foods such as poultry, fish, chiles and other vegetables. Falda Literally "skirt," but usually refers to the flank steak rather than the skirt steak, which is usually called arracheras. Fiambre A mixture of various foods such as fruits, vegetables, meats and cheeses that is usually marinated in a dressing and served cold. Fideos Noodles or pasta, usually fideo refers to a coil of dried, angel hair sized pasta.
Flor de jamaica The deep red portion of the flowers which cover the seeds from a plant often referred to in English as hibiscus, used to make soft drinks and "tea. Guacamole Avocado ground to a paste, sometimes mixed with onions, chiles, tomato, lime juice and cilantro. A medium large, sour fruit often used in ice cream. Guayaba Psidium guajava L. A medium to small yellow fruit with a fresh, almost sour, pungent taste that is delicious to some and awful to others.
The trees leaves were used by the Aztecs in the treatment of diarrhea. Gusanos de Maguey Worms found on the Maguey agave plant that, when fried are considered a delicacy. The worm often found in bottles of mescal. Haba Boradbeans, Large, yellowish, broad beans of the lima bean family, originally from Europe and popular in Mediterranean cooking.
Hoja Santa Piper sanctum. A plant whose large, soft leaves with the flavor of anis are used as an ingredient in stews and tamales. Often referred to as the rootbeer plant. Especially popular in Oaxaca.
Horchata Soft drink prepared by blending water or juice with melon seeds or rice, and with additional ingredients including fruits, coconut, almonds and sugar. A plant related to epazote whose leaves are coated with batter and fried. Careful, this is also a slang word for testicle. A safer word to use is Blanquillo, although it is little used in Mexico. Jamoncillo Confection or candy made from sugar and milk or from fruits and pumpkin seeds.
An edible root with much the texture and taste of a cross between an apple and water chestnut. Tree and the edible fruit it bears which is peach colored and almost too sweet to some tastes. A favorite ingredient in ice cream. Marquesote A sweet bread or tort usually made with wheat, rice or corn flour and eggs. Menudo Soup or stew made with tripe and flavored with chiles. A specialty of northern Mexico, that is considered a cure for hangovers. Merienda A light meal or snack taken either between the comida and the cena.
Similar to an English high tea. Metate The three-legged, flat, stone implement used for grinding corn, chiles and spices.
Mezcal Distilled liquor made from the juice of various agaves, often roasted over open fires giving it a smokey taste. Often beans, squash, tomatillos, tomatoes and chiles, the most important elements in Mexican cooking, grow amongst the corn. Mixiote Thin parchment-like membrane of the maguey, or the dish made by wrapping meats and vegetables in it much the way we use parchment paper, and cooking them in a steamer of barbacoa pit.
Mole From the Nahuatl word molli, or sauce. Now refers to traditional stews which are thickened by their own ingredients including chiles, nuts, fruit and seeds. Molletes Bolillo or small French rolls cut in half and buttered and toasted, or covered with refried beans and cheese and heated. A popular breakfast item. Morcilla Meat, often entrails, cooked in blood or stuffed into intestines and grilled or broiled. Nixtamal Dried corn which has been heated and soaked in an alkaline solution to loosen the skin, and to facilitate the release of vital nutrients.
Nopal The typical Mexican edible cactus, either the whole plant or the leaf. Called nopalitos when the leaves are chopped into small pieces.
Considered an aid to lowering cholesterol. Panela Unrefined sugar, usually sold molded into small, hard cones. See also panocha and piloncillo. Panocha Unrefined sugar, sugar, usually sold in small, very hard cones. Be careful as panocha is also a slang word meaning vagina See also panela and piloncillo. Piloncillo Unrefined cane sugar, usually found in small hard cones.
See also panela and panocha. Pinole Flour made from roasted, dried corn. Used to make a drink flavored with sugar, cinnamon and anis, and sometimes sugar. A tropical plant with beautiful flowers and tasty fruit. Fruit from a type of prickly pear cactus, from which the juice is made into an alcoholic beverage. Platillo Literally, small plate, but also refers to the main dish or entree plate.
Ponche Punch, made with liquor such as brandy or rum and fruit, and usually served hot. Especially popular at Christmas time. Pozole Soup made with meat usually pork and nixtamalized corn kernals called cacahuazintle, and flavored with chile.
Glossary of Spanish and Mexican Cooking Terms. This reference to Spanish and Mexican cooking terms is definitely a work in progress. Like Mexico itself, Mexican cooking is a subject so vast that it defies efforts to capture it with any degree of comprehensiveness. Nevertheless, it will be added to on a continuing basis.
Spanish cooking vocabulary Learn with flashcards, games, and more — for free.
Picking up Spanish vocabulary through cooking terms is a great way to increase your knowledge of the Spanish language. You can do this yourself at home. Put up a vocabulary list in the kitchen or, if possible, stick notes . Spanish vocabulary words and terms to know for buying food, cooking and eating out. Common foods, regional dishes, and cooking methods. Enjoy the best of .
Spanish Food Vocabulary: 83 Delicious Cooking Terms for the Kitchen Food is the heart of culture. Rituals, events, and family dynamics are centered around food. Learn spanish cooking terms with free interactive flashcards. Choose from different sets of spanish cooking terms flashcards on Quizlet.