Maribel's Guide to the Spanish Menu


The following is offered to help you understand some of what you may encounter on the typical menu in Spain.

Beef, Oxen, Lamb (cordero), Pork (cerdo), Poultry (aves) & Game


A punto
 (medium well-done) Alas de pollo (chicken wing) Albondigas (meatballs) Añejo (aged) Asado (roasted) Bien hecho (well-done) Bocadillo (baguette sandwich) Brocheta (skewer of grilled meat or seafood) Buey (beef or oxen) Caballo (horse meat) Cabeza (head) Cabrito asado (roasted goat or kid) Caldereta (stew) Caldo or caldico (broth) Callos (tripe, intestines) Capon (capon, chicken) Carne (meat) Carne picada (minced meat) Casero (homemade) Chacina (pork sausages) Chistorra (Navarran chorizo) Chorizo (sausage) Choto (baby goat-kid) Chuleta (veal t-bone chop, normally grilled) Chuletilla (small rib chops, typically from lamb) Chuletón (large T-bone steak) Churrasco (grilled ribs, beef or pork) Ciervo (venison) Cocido (stew w/legumes, cabbage & meat sausage) Codorniz (quail) Conejo (rabbit) Criadillas (typically bull testicles-sweet breads) Croquetas de jamón (ham croquettes) Empanada de carne (meat turnover) Entrecot (sirloin steak) Escalope (fillet of steak covered with breadcrumbs) Faisan (pheasant) Foie gras (goose liver paté) Fuego (fire or flame) Fuet (cured sausage from Catalunya) Filet (small steak) Gallina (hen) Hamburguesa (hamburger) Higado (liver) Huevos (eggs) Huevos cocidos (boiled eggs) Huevos con jamón (ham & eggs) Huevos Revueltos or revoltillo (scrambled eggs) Jabali (wild boar) Jamón (ham) Jamón iberico (the best & priciest cured ham) Jamón Serrano (cured ham) Jamón York (boiled ham) Lechecillas de Ternera (calf's sweetbreads) Lengua (tongue) Lomo (pork loin) Liebre (hare) Medallon (beef medallions) Magret de pato (duck breasts) Morcilla (black pudding/sausage made from pig's blood) Manitas de cerdo (pig's trotters) Muslo (drumstick) Oca (goose) Oreja de cerdo (pig's ear) Oveja (sheep, ewe) Olla (stew) Paloma (pigeon) Pato (duck) Pavo (turkey) Pechuga de pollo (chicken breast) Perdiz (partridge) Pernil (pork shoulder) Panceta (bacon, often smoked) Picante (spicy/hot) Pichon (small pigeon) Pollo (chicken) Pollo asado (roast chicken) Rabo (ox tail) Res (beef-as in "carne de res”) Revueltos (scrambled eggs) Riñones al Jerez (kidneys cooked in sherry) Rosbif (roast beef, served cold) Rollito (roll of meat, cheese, etc) Sobrasada (sausage made from pork, salt & paprika) Salazon (cured) Salchicha (sausage for frying, hot dogs) Sandwich mixto (grilled ham and cheese) Solomillo (filet mignon) Salchichon (cold, cured sausage) Secreto de Ibérico (pork loin) Ternera (veal) Tocino (pork fat) Tortilla española de patatas (egg & potato omelette) Trufa (truffle)

Fish (pescado), Shellfish & Seafood (marisco)


Ajoarriero
(salted cod cooked in oil) Arenque (herring-smoked or in marinade) Atun blanco (fresh tuna) Almeja (clam) Anchoa (anchovy, antxoa in Basque) Bacalao (salted cod soaked in water) Bacalao al pil-pil (cod cooked in olive oil and garlic) Berberechos (tiny clams) Besugo (sea bream, porgy) Bogavante (lobster) Bonito del norte (albacore tuna) Boqueron (small, pickled anchovy) Caballa (mackerel) Calamar (squid) Calamares (squid rings) Changurro or txangurro (spider crab) Chipirones (squid, usually served in its own ink) Cigalas (prawns) Coquinas (baby clams) Crudo (raw) Dorada (sea bream baked encased in salt) Empanada de atun (tuna turnover) Empanada de Bacalao (cod turnover) Esqueixada (cold cod salad - Catalunya) Escalfado (poached) Frito (fried) Gallo (popular whitefish) Gambas (shrimp) Huevas (fish eggs, roe) Langosta (spiny lobster) Langostinos (prawns) Lubina (sea bass) Mero (grouper) Mejillones (mussels) Marisco (shellfish, seafood) Merluza (hake) Marmitako (tuna stew with potatoes and greens peppers-Basque) Merluza a la vizcaina (hake in oil w/garlic & asparagus) Merluza a la sidra (hake w/garlic & parsley in cider) Mostaza (mustard) Nécora (spider crab) Ostras (oysters) Pescadilla (small fried fish-whiting) Pez espada (swordfish) Pincho moruno (Shish Kabob) Potaje (thick soup) Pulpo (octopus) Rape (Anglerfish or monkfish) Rebozado (coated with breadcrumbs and fried) Rodaballo (turbot) Salteados (lightly fried) Salmon (salmon) Salmonete (red mullet) Salsa (sauce) Sardina (sardine) Sopa (soup) Tortilla de Camornes (fried shrimp cakes from Andalucia) Trucha (trout) Urta (sea bream) Vieiras (scallops) Ventresca (loin of Albacore tuna) Zarzuela (spicy, seafood stew)

Legumes, Pasta & Rice (Arroz) Dishes


Alubias
(beans) Fabada (dish of white beans and chorizo) Fabes con alemuas (Asturian white beans with clams) Faves (broad beans) Habas (green broad bean) Judiones (white broad beans) Judias (green beans) Lentejas (lentils) Paella (rice dish from Valencia) Pintas (small red beans) Pochas (white beans from Navarra) Tallarines (noodles)

Vegetables, Fruits & Nuts


Acelga
(Swiss chard) Achicoria (chicory) Adobo (marinade) Ajo - garlic Ajillo (olive and garlic sauce) Alcachofa (artichoke) Alcaparras (capers) Avellana (hazelnut) Almendra (almond) Almibar (syrup) Aguacate (avocado) Arandanos (cranberries) Aceite de oliva (olive oil) Aceitunas (olives) Azafran (saffron) Béchamel (white cream sauce) Berza (cabbage) Berenjenas (eggplant) Brocoli (broccoli) Cacahuete (peanut) Cardo (Cardoon, like a turnip greens) Castaño (chestnut) Cereales (cereals) Cebolla (onion) Cebolleta (chive) Champiñones (mushrooms) Churros (fired crullers popular for breakfast) Ciruela (plum) Cogollo (lettuce hearts) Coliflor (cauliflower) Ensalada de tomate (tomato salad) Ensaladilla rusa (Russian salad) Empanadilla (pasties) Entremeses (Hors d'oeuvre, hot or cold) Encebollado (dish prepared with fired onion) Ensalada (salad) Ensalada mixta (large mixed salad) Ensalada verde (green lettuce) Escabeche (marinade, pickled with oil) Espinacas (spinach) Escarola (endive) Esparragos (asparagus, green or white) Fruto seco (nuts & dried fruits) Fresco (fresh) Frambuesa (raspberry) Fresa (strawberry) Fruta (fruit) Garbanzos (chickpeas) Grelo (turnip tops/greens) Gazpacho (cold tomato soup) Guindilla (small pickled green pepper) Girasol (sunflower) Guisantes (peas) Higo (fig) Hortalizas (vegetables) Hierbas (herbs) Macedonia (fruit salad) Mermelada (jam or jelly or marmalade) Mandarina (Mandarin orange) Melocoton (peach) Membrillo (quince paste) Migas de pan (breadcrumbs) Menestra (vegetable stew) Mora (blackberry) Mantequilla (butter) Menta (mint) Miel (honey) Manzana (apple) Margarina (margarine) Merengue (meringue, egg whites and sugar) Niscalos (wild mushrooms) Naranja (orange) Nabo (turnip) Nueces (nuts) Pera (pear) Pipas (dried sunflower seed) Platano (banana) Perejil (parsley) Pomelo (grapefruit) Patatas - potatoes Patatas bravas (spicy, fried potato cubes) Patatas fritas (French-fries) Pimienta (white or black pepper) Pimiento verde (green pepper) Pimientos de Padron (fried baby green peppers from Galicia) Puerros (leeks) Piña (pineapple) Rabano (radish) Romero (rosemary) Relleno (stuffed-peppers, tomatoes, etc.) Tomate (tomato) Uvas (grapes) Uvas pasas (raisins) Verduras (green vegetables) Zanahorias (carrots)

Breads (Pan), Deserts & Sweets


Azucar
(sugar) Barra de pan (baguette) Blanco y negro (coffee with ice cream) Bollo (sweet roll) Bombones (sweets, chocolates)  Canutillos (light pastry cone filled with cream) Caramelos (candies) Copa de helado (ice cream Sunday) Cucuruchos (ice cream cones) Flan (caramel custard or crema catalana) Galletas (biscuits or cracker) Hojaldre (puff pastry) Helado (ice cream) Al Horno (oven baked) Leche frita (creamy custard with hard crust) Magdalena (small cake) Mantecada (square sponge cake) Napolitana (chocolate croissant-pan au chocolat) Natillas (custard) Pan tostado (toast) Panecillos (small loaves or rolls) Palmeras (Elephant ears pastry) Pastel (cake) Pastel Vasco (dry sweet cake from the Basque country) Postre (dessert) Queso (cheese) Roscon (circular cake w/aniseed and sugar) Rosquillas (sweet bun) Sobaos (small Asturian sponge cakes) Suizo (breakfast roll topped with sugar) Tarta (cake, tart) Tostada (toast) Turron (candy made from almonds)

Drinks (Bebidas), Coffee (Café), Tea (Té), Vino (Wine) & Water (Agua)


Agua del grifo
(house or tap water) Agua mineral (mineral water) Agua mineral con gas (sparkling water) Carajillo (coffee with brandy) Cava (Spanish champagne) Cerveza (bottled beer) Chinchon (anise based liquor) Clarete or Rosado (rosé wine) Copa de vino (glass of wine) Cortado (espresso with a dash of milk) Cubata (mixed drink) Descafeinado (decaffeinated coffee, with hot milk) Fino (pale, dry sherry) Gaseosa (seltzer water) Jeréz (sherry) Leche (milk) Limonada (lemonade) Moscatel (sweet wine) Manzanilla (camomile tea) Mosto (grape juice) Nata (cream) Orujo (very potent liqueur made of grape skins-white lightning) Oporto (port wine) Patxaran (Navarran liquor made from anise and sloe berries) Sangria (a red wine drink) Sidra (hard cider) Sifon (soda water, seltzer) Tinto (red wine) Taza (cup) Tinto de verano (red wine with lemon/orange soda) Txakoli (Basque white wine) Vaso (a glass) Vino blanco (white wine) Vino rosado (rosé wine)  Vino tinto (red wine) Zumo de Naranja (orange juice)