EYWandBTV

Hello all,

In preparation for a trip to Andalucia this fall, I have been collecting food words and terms from Fodor Forum trip reports and other sources. Some of these words have different meanings in the north of Spain. I am posting this because it might be helpful to others and also because I am welcoming additions and corrections. Gracias!
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AjoBlanco Malagueno: cold almond garlic soup
Alboronia: vegetable medley—eggplant, squash, tomatoes, green peppers
Alcachofas con jamon: artichoke hearts with ham
Alcaparras = capers
Alinado = seasoned
Almeja = clam
Almejas Salteadas, tiny clams
Almoja’bana: a Moorish cheesecake
Alubias con cordoniz = hearty white bean stew with partridge
Anchoa = anchovy
Anguila = eel
Angula = small eel
Arroz caldoso: a soupy kind of paella
Asado = roasted
Aseos: toilets
Avellana = hazelnut
Bellota = acorn (as in Iberica Bellota ham and pork)
Berberechos – heart clams
Besugo voraz = like tilapia?
bocadillo = sandwich; usually of Serrano ham & manchego cheese, or maybe calamari
bogavanta = lobster
bolo = muffin or a shellfish like a clam
bomboncillo de pollo = nuggets of chicken
boniato = sweet potato
boquerones: fried fish or simply anchovies
brandada = brandade, a kind of stack of sautéed or raw things
brasa, a la brasa = grilled
breua = chopped chicken, Moroccan spices, baked in puff pastry
busanos = small conch
caballa = mackerel
cabracho = a kind of red fish; very good fried
caldoso de bogavante = a soupy paella with lobster
CALLOS = TRIPE
Camarones = small shrimp
cana (with tilde) = a small beer
carabinero = shrimp, prawn
caracol = snail
carrillera = cheek
Carrillada de Jabalí – cheek of boar
Carrillada iberica = pork cheeks
Carrillera = cheek
Carrillera de ternera = veal cheek
Cazon = dogfish, rock salmon
centolla = crab
cerdo = pork
chipirones = small squid
chirivia = parsnip
chistorra = dry cured pork sausage, like chorizo but skinnier; from Navarra
chocos con habas = cuttlefish cooked with beans, white wine, & bay leaves
chopitos a la plancha = grilled baby squid, usually with a garlicky oil sauce
choquitos = same as chopitoas = baby squid
choto al ajillo: kid goat braised in white wine and garlic
chuletas de cordero = lamb chops
cigala = small lobster
Cochinillo: baby suckling pig
Cogollos de Tudela con ventresca = hearts of romaine lettuce with white fish meat
Colitas de Rape – hake with sauce
Conchas finas = raw shellfish with lemon juice
Coquinas = small clam
Cordera = lamb
Corvine = a kind of fish
Costillas ibericas = ribs
Cremoso = mousse
Crujiente = crunchy
Cuchara del dia: “spoon” of the day, dish of the day
Cuchifritos = fried pigs ears
Embutidos = cured meats
Encurtido = pickled
Enebro = juniper
Eneldo = dill
Ensaladilla de la casa = a mayonnaise and potato based salad often with smoked fish
Escabeche = pickle
Flamenquin: = croquette-like ham and cheese item
Gambas = large shrimp
Gambas al pil pil = (Basque) sizzling shrimp with garlic, usually served at the table in a little pan
Guisado – stew
Gula = tiny baby eel
Habas = lima beans
Habitas con jamon: broad beans sautéed with a little ham
Hierebabuena = mint
Hojaldre = puff pastry
Hortaliza = vegetables
Huevos a la flamenco = eggs baked in casserole with ham and chorizo
Jamon de Trevelez: ham from a region where they cure it in caves
Jibia = cuttlefish
Langostino = langoustine, very large shrimp
Leche manchada = a little espresso with a lot of milk
Lechon = pork
Lenguado = sole
Llama, a la llama = grilled, charred
***Lomo de bellota = dry cured pork loin
***Lomo embuchada = dry cured pork loin
***Lomo iberico = cured pork loin
Magro = pork
Manchada = coffee with a lot of milk
Manitas Deshuesadas (Pigs' trotters deboned)
Mejillones: mussels
Membrillo = quince
Merluza = hake
Migas = crumbs of bread
Montadito = small bite-size sandwiches, usually open-faced
Morcilla = blood pudding
Mosto = a light grape-based juice served in a tall glass, often with an orange slice.
Mostrador = counter
Navajas: razor clams
Necora = small crab
Ostra = oyster
Palomita = popped corn kernel, or toasted hominy kernel
Pato a la Sevillana = duck cooked slowly with onions, leeks, carrots, bay leaves and sherry
Pepinillo = gherkin
Percebes = goose barnacles
Perdices: baked potatoes Seville-style; also the word for partridges
Peregrina al pil pil = shark served sizzling with garlic, usually served at the table in a little pan
Pescaito frito: fried little fish
Pijotilla = small hake
Pil pil = served sizzling with garlic, served at the table in a little pan
Pinchito moruno: little skewers of chicken or beef usually
Pinchos morunos: lamb or beef skewers
Piononos: dessert of sponge cake, cream, cinnamon, burnt sugar
Pipirrana de gambas = cold salad of tomato and onion and pepper with shrimp
Pisto = vegetable stew
Planta superior – top floor
Pluma iberica = part of pork loin
Pochas con hongos: small white beans with mushrooms
Porra: a dip
Porra antequerana = sort of a thick gazpacho but with a base of oil-soaked bread crumbs, with chopped hard boiled eggs, ham, and tuna placed on top (separately, not all mixed together)
Presa de iberico = finest cut of pork, part of the loin
Puchero = stew
Puerro = leek
Puntillita = small squid, usually fried
Quisquillas: small shrimp
Rabano = radish
Rabo de toro: bull tail stew
Raciones (around €6–12) are simply bigger plates of tapas, perfect for sharing or enough for a meal – you’re sometimes asked if you want a tapa or a ración of whatever it is you’ve chosen.
Rape = monkfish, anglerfish
Rebozado = battered
Rehogado = sauteed
Remojon: salad of cod, oranges, black olives, onions & tomatoes
Remolacha = beet
Repollo = cabbage
Revuelto de gambas y ajetes = a plate of sautéed (?) shrimp and garlic
Roteña = Rota style = cooked with tomatoes, green peppers, garlic, parsley, potatoes, sherry, olive oil
Rubio = a kind of red fish? Very good fried
Salchichas = sausages
Salmonetes: red mullet with white flesh
Salmorejo = thick kind of gazpacho with bread crumbs, chopped hard boiled eggs, ham
Salpicon de mariscos: cold seafood salad
Salteado de arroz con hongos: rice with mushrooms
Sarten = pan; potato balls
Secreto iberico = excellent cut of meat from Iberian pigs
Sepionet = cuttlefish

SESOS = BRAINS
Setas – mushrooms
Solomillo de buey = beef or pork filet (or ox)…grilled or smoked or air cured
Solomillo de ternera = beef or pork tenderloin…grilled or smoked or air cured
Surtido (in Cordoba, elsewhere?) : an assortment; a platter of different types of jamon and chorizo
Surtido de pan = bread basket
Tinto de la casa: house wine
Tocino de cielo = like flan
Torta de Santiago, an almond cake layered with berry jam
Torta de camarones = fritter filled with tiny whole shrimp
Tortilla de Sacromonte: STAY AWAY! Original version has brains and testicles
Trigo = wheat
Trigueros = as in esparragos trigueros: white-ish thin asparagus with delicate taste
Uvas pasas = raisins
Vermu de grifo = vermouth on tap
Vieiras = scallops

Sassafrass

Gazpacho: cold, smooth vegetable soup of tomatoes, peppers, cucumber, etc. originated in Andalusia
Paella: kind of a stew with meats, seafood, rice and spices, originated in Valencia

Nelson

We are planning to be in Andalucia in the fall as well, and are 90% vegetarian (recovering from decades of 100%).

So we'll pass on the Carrillada de Jabalí, Cuchifritos, Gula, Morcilla, Rabo de toro, Sesos, and testicles, leaving more for you.

But the Alboronia, boniato, Pisto, Roteña, and Tocino de cielo all sound great! No doubt someone can cobble up vegetarian paella. And we can live on Gazpacho, good bread and Tinto de la casa.

We'll be careful ordering Perdices.

Finally, if cãna is small, then where is the large?

Thanks for posting, that was fun and useful.

Sassafrass

Nelson, you can live on gazpacho! When we were in Andalusia, I ate gazpacho every single day. Wonderful how slight differences keep it interesting.

IMDonehere

bacalao-dried cod fish

Paella is not really a stew as things are not floating around. It is a rice based dish with different ingredients dependent on the town and chef but usually has chicken, chorizo, and mariscos varios (mixed seafood).

Tasca-a tapas bar

Patatas bravas-a common tapa of fried potatoes with a spicy sauce

Tortilla Española-an egg omelet, it is the most common tapa and often served cold

Nelson

Here's the answer to the caña question (with corrected tilde on my part).

http://www.spanishintour.com/blog/le...por-favor.html

Robert2533

Take a look at the menu guide from Maribel's Guide: www.maribelsguides.com/menu-guide/

It should cover most of what you encounter.

EYWandBTV

Thanks to all. I had not seen Maribel's list--it's encyclopedic. Now I will certainly know what I'm eating.

sparkchaser

<i>No doubt someone can cobble up vegetarian paella.</i>

If you're ok with seafood, this should not be a problem. If you aren't eating sea critters then why bother with paella?

ribeirasacra

****Some of these words have different meanings in the north of Spain.***
Do they? news to me.
On line resources on this subject are plenty. I wonder why some take to linking to their family's website to answer this.
http://en.wikipedia.org/wiki/Spanish_cuisine
http://www.spain.info/en/que-quieres...andalucia.html
http://www.andalucia.com/top10s/foods.htm
http://www.andalucia.org/en/recipes/

EYWandBTV

@ ribeirasacra: "linking to their family's website..."

What does this mean?

Thanks for the other links

Nelson

<i>> If you aren't eating sea critters then why bother with paella?</i>
Because vegetarian paella can taste really good!

No doubt we can be gently arm twisted to have seafood paella on our trip, but the testicle line-in-the-sand shall not fall.

http://maribelsguides.com/mg_vegetarianSpain.pdf

sparkchaser

<i>Because vegetarian paella can taste really good! </i>

I just don't get how a paella can really be a paella without the meat/seafood stock. Throwing a few saffron threads into a pot full of rice and vegetables does not a paella make.

Taltul

Awesome thread. I'm also thinking of going to Andalusia in the fall and this is really helpful.

EYWandBTV

Hi Taltul,

If I could wander away from the food topic a bit, since you also are doing homework to prepare for your Andalusia trip...how are you approaching The Alhambra Puzzle? What's your strategy for visiting? Morning segment, afternoon segment, main entrance, Puerta de Justicia entrance, skip Carlos V, see Carlos V, etc etc etc.

ekscrunchy

Besugo is not at all like tilapia. I know it as sea bream and it is excellent, white-fleshed fish. Lamb is cordero. Carabineros are red prawns that are very highly prized and expensive. Gambas al ajillo are garlic shrimp which you will see a lot on menus in the south, and elsewhere. Migas may refer to the crumbs, but it more commonly used to describe a dish of bread crumbs mixed with sausage (often blood sausage) and other pork meat.

Look for a dessert called pastel moruno (acent on n). And yes, any almond cake along the lines of torta de Santiago will be excellent!

If I have more time, I will try to help you out a bit on this.

Many of these will not show up much on menus in Andalucia.

Here is some information on eating in the region, from my last trip; there is a lot of food information.

http://www.fodors.com/community/euro...and-malaga.cfm

IMDonehere

Paella, for the most part, is a family meal prepared outdoors. Rarely do you see Spaniards eating paella in a restaurant. But that will probably change.

As for the veggie version, people do use water, not stock and there are many ingredients for a veggie version-peas and peppers, (traditional ingredients), onions, artichokes, tomatoes, string beans, etc.

Sangria at one time was also only drunk in bars and restaurants by tourists. The fruit was a way disguise the taste of poor quality wine but now Spaniards are drinking it as the quality has improved.

EYWandBTV

More golden nuggets!

ekscrunchy: I have practically memorized your TRs of Andalucia, and thanks for the additional info.

crosscheck

Just noticed this thread. We are moderate foodies and got by in Andalucía without knowing most of the menu items on this list, but because we speak Spanish we were able to ask if we couldn't figure something out.

Mr. Crosscheck is a vegan and we did have extraordinary vegetarian paella twice on the trip - in Ronda and in Madrid. I ended up sharing with Mr. C and the stock seemed rich with spices, so I didn't miss the meat/seafood and did not feel deprived. Agree that previously in Spain we usually saw paella only at private outdoor events, but I think it might be different in the regions where we were traveling. Lots of Spanish locals at both places: Puerta Grande in Ronda and La Barraca in Madrid.

And a final plug for the best tapas I've had in the US - We're visiting Portland at the moment and just had an amazing meal at the newish Ataula. Chef is from Barcelona and the place is just heavenly. Get your fix before or after your trip:

http://ataulapdx.com/

marigross

Walking the streets of Valencia we have seen lots of very nice looking vegertarian paellas. They usulla have the great white Alubia beans, pea pods and other very appealing vegetables. I would not miss the meat if I chose one of these.