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Biting History one
meal at a time
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First, before I forget, I want
to let you know
we are
having
another
Open House
Saturday August 30
from 1 PM to 4 PM.
I will be previewing some
recipes from upcoming
classes for you to try.
We will have refreshments
and discounts on classes.
I hope you will join Bob and me
for the fun.
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Cooking Terms in
Spanish |
So, here we are, a mere sixty or so miles from our
southern border with
Mexico. Of course with this closeness comes a
wonderful mixture of
cultures and languages. Over the years, I have
always run across cooking
terms with which I am not familiar whether it's in
a recipe or just a Mexican restaurant menu. Out of
curiosity, and a real need to know what
these words mean, I have compiled a pretty
comprehensive list of translations.
This month I am sharing a sort of "starter set"
(A-J) of terms.
Over the next issues, I will be adding the rest in
our BiteMe Newsletter.
I hope these are informative for you,
I know I couldn't get along without them! |
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SPANISH |
ENGLISH |
SPANISH |
ENGLISH |
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Aceite |
Oil |
Cilantro |
Cilantro |
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Aceituna |
Olive |
Ciruela; pasa |
Plum; prune |
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Acelga |
Swiss Chard |
Clavo |
Clove |
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Achiote |
Annatto |
Cochinita |
Suckling Pig |
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Adobo |
Adobo |
Coco; rallado |
Coconut; shredded |
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Aguacate |
Avocado |
Col |
Cabbage |
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Ajo |
Garlic |
Colirrabano |
Kohlrabi |
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Ajonjoli |
Sesame |
Comida |
Dinner |
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Albahaca |
Basil |
Comino |
Cumin |
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Almendra |
Almond |
Datil |
Date |
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Anchoa |
Anchovy |
Desayuno |
Breakfast |
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Anis |
Anise |
Durazno |
Peach |
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Apio;Ramas de |
Celery; Stalk of
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Ejote |
String Bean |
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Arroz |
Rice |
Elote |
Corn on the cob |
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Azafran |
Saffron |
Eneldo |
Dill |
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Azucar |
Sugar |
Fideo |
Noodles |
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Becerro |
Calf |
Fresa |
Strawberry |
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Berro |
Watercress |
Frijoles |
Beans |
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Cacahuate |
Peanut |
Gallina |
Hen |
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Café |
Coffee |
Glucosa |
Corn Syrup |
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Cal |
Lime (calcium oxide) |
Guayaba |
Guava |
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Calabaza |
Squash or Pumpkin |
Harina |
Flour |
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Caldo |
Broth or Stock |
Helado |
Ice Cream |
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Camaron |
Shrimp |
Hierba o Yerba |
Herb |
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Camote |
Sweet Potato |
Higado |
Liver |
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Canela |
Cinnamon |
Hinojo |
Fennel |
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Cebada |
Barley |
Huachinango |
Red Snapper |
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Cebolla |
Onion |
Huevos |
Egg |
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Cecina |
Jerked Beef; hung beef |
Jaiba |
Crab |
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Cena |
Supper |
Jalea |
Jelly |
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Cerdo |
Pork |
Jamon
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Ham |
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Cereza |
Cherry |
Jarabe |
Syrup |
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Jicama |
Jicama |
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Jugo |
Juice |
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P.S.
I have a new series
starting in August:
The Southwestern Kitchen.
Fun!
Chow!
Mardi
For more information about our classes, courses
and workshops,
please visit our
Class Schedule .
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Mardi
Burden
shares
ownership of
Cuisine Classique School
of Good
Cooking
with her husband Bob.
Mardi loves to cook
and she brings her
professional expertise
from restaurant kitchens
and large catering events
to the lessons she
teaches
in her classes.
Mardi's
love of cooking,
and
her
knowledge of food
and
cooking is truly
exceptional and
she is always eager to
"share the love"! |
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