Eat, Drink, Think in
Spanish
An English-Spanish / Spanish-English Kitchen Companion
Lourdes Castro
Ten Speed Press Berkeley
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To my late grandmother, Eva Rodriguez Cuetara, an extraordinary Spanish teacher whose love of the language was contagious.
Copyright © 2009 by Lourdes Castro Cover illustration copyright © 2009 by Ediciones Malinalco, www.edicionesmalinalco.com All rights reserved. Published in the United States by Ten Speed Press, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York. www.crownpublishing.com www.tenspeed.com Ten Speed Press and the Ten Speed Press colophon are registered trademarks of Random House, Inc. Library of Congress Cataloging-in-Publication Data is on file with the publisher ISBN: 978-1-58008-954-8 Printed in Canada Design by Nancy Austin 10 9 8 7 6 5 4 3 2 1 First Edition
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co n te n t s
Introduction
vii
English-Spanish
1
Spanish-English
137
Quick Reference
313
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i ntroduct ion
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“Necessity, who is the mother of invention.” —Plato, The Republic A few years ago, I was asked by organizers of an event for the James Beard Foundation to serve as a translator for famed Spanish chef Juan Mari Arzak. I was to sit next to chef Arzak during a dinner cooked by several of Spain’s brightest culinary stars. My responsibility was simple—help him navigate the media and offer assistance with dinner guests who did not speak Spanish. In the process of working out the logistics for a dinner cooked by seven foreign-based chefs, it became evident to the organizers that they needed help communicating with the Spanish chefs. Specific ingredients needed to be sourced and equipment ordered. As a native Spanish speaker, I stepped in as a liaison. The menus were intricate, and, before I knew it, I was mentally searching for the English word for cigalas and percebes while at the same time coming up with the Spanish word for fennel and pig’s cheeks. I had anticipated issues with regional ingredients but I had taken for granted that these items would have a readily available English translation. A few months after the Spanish dinner, I was presented with another priceless experience: I was asked to serve as a personal translator for renowned Australian chef Tetsuya Wakuda during his weeklong stay in Madrid for a culinary conference. Talk about a reversal of fortune. This time I was to pair my American English with Chef Wakuda’s Australian dialect, and then use my Cuban Spanish to translate the information for Spaniards. If there was ever a need for a Spanish/English dictionary of culinary terms, that was it.
One Language for Many Cultures and Cuisines While the differences in vernacular among Spanish-speaking countries are well known among native speakers, the divergence is not often recognized by those
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ix
new to the language. And never is this more apparent than when speaking of food. Not only does each Latin American country have its own cuisine and culinary history, the words used to refer to ingredients, equipment, and technique vary among the countries. Take a banana, for example: the fruit may be referred to as plátano, cambur, banano, or gineo, depending on what country one is from. Eat, Drink, Think in Spanish was written as a tool to help English and Spanish speakers communicate more effectively regarding matters of gastronomy. I outline the various Spanish words used to refer to an ingredient, provide phonetic pronunciations, and touch on country specific terms and national dishes. To bring order to all this information, the book was compiled and organized in a specific manner. The following notes will help you navigate the dictionary and get the most out of its information.
Notes for Using this Book This book is divided into two parts. The first half of the book lists terms alphabetically in English, followed by the Spanish translation. The second half of the book lists terms alphabetically in Spanish, followed by the English translation. All entries contain the following: term name, translated term, Spanish phonetic pronunciation, term category (see below), and the definition. Terms
About two thirds of the terms have both English and Spanish names (i.e. water/ agua), which are found in both parts of the book and are easily cross-referenced. You will also see cases where the terms are cognates, with the same word serving in both languages. I’ve included entries for these terms because it would not be readily apparent otherwise that they are cognates. The remaining terms do not have English translations (i.e. fajita, chimichurri, tortilla); such words are found only in the Spanish-English part of the book. Some terms have more than one Spanish translation. For example, peach can be referred to interchangeably as durazno or melocotón. In these cases, you will see multiple Spanish words listed with the English term in the English-Spanish part of the book. However, the Spanish-English part includes entries for each of the Spanish synonyms; I encourage you to use those entries to help you select the most appropriate translation. In some cases, the translation depends on the form of the word—whether it’s used as a noun or a verb. You will see definitions for each form in such entries.
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Eat, Drink, Think in Spanish
Lastly, like most reference books, similar terms are grouped together: for example, the many varieties of beans are listed as “bean, green,” “bean, navy,” “bean, pinto”. Likewise, cuts for specific types of meat follow the main entry for that type of meat; you will find sirloin steak listed under Beef, sirloin. C at e g o r i e s
As a way of helping you further understand the meaning of a term, all terms are identified under one of the following categories: Baking & Pastry, Beverage, Condiments, Cooking Method/Technique, Descriptor, Dish, Equipment, Fish & Shellfish, Fruit & Vegetables, Game, General, Grains & Cereals, Herbs & Spices, Meat, and Nuts & Oils. Categories are especially helpful with terms that have multiple meanings. For example, whisk can either refer to a kitchen tool (agitador) or a technique (batir). In these cases, both definitions will be listed in the entry for whisk, with each definition accompanied by its Spanish translation and category. Whisk Agitador ah-hee-tah-DOHR Equipment Definition text. Batir bah-TEER Cooking Method/Technique
Definition text.
S pa n i s h Wo r d s W i t h out a n En g l i s h T r a n s l at i on
Most Spanish terms that do not have an English translation are country specific, meaning that they are words used to describe a Spanish speaking country’s national or typical dish, or its indigenous ingredients. In these cases, the country is listed in parentheses next to the term. For example, chimichurri is a raw oilbased sauce made with lots of parsley. It is commonly served alongside meat in Argentina. It is also the name of a similar style sauce served in Nicaragua. This entry appears as follows: Chimichurri chee-mee-CHOO-rree Condiment (Argentina) Definition text. (Nicaragua) Definition text.
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xi P r onunc i at i on Gu i d e
All Spanish terms are directly followed by a phonetic pronunciation. Keep the following in mind when pronouncing Spanish words: • For the most part Spanish vowels are short. Vowel Sounds like As in… A ah Father E eh Bet I ee Beer O oh Coat U oo Food • Accented syllables are capitalized. For example, the pronunciation for tequila is written teh-KEE-lah. • Syllables for a single word are connected with hyphens. The phonetic pronunciation of two words are separated by a space. For example, chile jalapeño is written CHEE-leh hah-lah-PEH-nyo. • The pronunciation of the letter V is very similar in sound to B. You will notice I use B instead of V in the phonetic pronunciations, as I feel it results in a more authentic sound. • The letter H is always silent. • The letter Ñ is not pronounced like an N but rather like ny as in canyon. • RR signifies a rolling r sound. Qu i c k R e f e r e nc e
In the appendix you will find a quick reference chart listing the cuts of meat (beef, chicken, veal, and so on). This is very helpful as there are various Spanish names for each cut of meat.
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En gl ish-S pa nis h
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Eat, Drink, Think in Spanish
A
ENGLISH-SPANISH A
Abalone Abalón / Abulón ah-bah-LOHN / ah-boo-LOHN Fish & Shellfish A mollusk found along the coastline of California, Mexico, and northern Spain. An abalone is a univalve whose shell is the source of mother-ofpearl. Fresh abalone is a delicacy but it can also be found canned, dried, and salted. Acid Ácido AH-see-doh general From the Latin acidus, meaning sour, the taste associated with ingredients (vinegar, citrus fruit) possessing a pH below 7. Because acid breaks down cell walls it can change the texture and appearance of foods. Acidulate Acidular ah-see-doo-lahr Cooking Method / Technique To add an acid. Acidulated water is water that has had some vinegar or lemon juice added to it. Acorn Bellota beh-YOH-tah nuts & oils The nut of the oak tree. Acorns are consumed primarily by wildlife. Additive Aditivo ah-dee-TEE-voh general Substances added (intentionally or not) to food to preserve its flavor, nutrition, or quality, or to aid in its processing or preparation. Aerate Gasificar gah-see-fee-KAHR Cooking Method / Technique To incorporate air. Agar Agar ah-GAHR Herbs & Spices A setting agent or thickener derived from seaweed. Often referred to as Japanese gelatin, agar differs from gelatin in that it sets at room temperature and is five times more powerful than gelatin, requiring less to be used. It is tasteless and serves as a vegetarian option to gelatin. Agave Agave ah-GAH-veh Fruit & Vegetables A succulent (water-retaining) plant that grows in Mexico, Central America, and the southwest United States. Poisonous when raw, agave develops a mildly sweet flavor when cooked. The sap collected from the agave plant is used to make tequila. Agave nectar is also used as a sugar substitute. Air dry Secar al aire seh-KAHR ahl AH-ee-reh Cooking Method / Technique To dehydrate through exposure to air. Albumin Albumina ahl-boo-MEE-nah general The protein found in egg whites. Albumen, spelled with an “e,” is another word for egg white. Alcohol Alcohol ahl-KOHL Beverage Ethyl/ethanol that is found in alcoholic beverages. It is produced by distilling fermented sugars obtained from fruit or grains. Pure ethyl alcohol boils at 173°F and freezes at -173°F.
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Alfalfa sprout Brote de alfalfa BROH-teh deh ahl-FAHL-fah Fruit & Vegetables A thin, long stem produced by a sprouted alfalfa seed. They are often used in salads and sandwiches.
Almond Almendra ahl-MEHN-drah nuts & oils The kernel of the almond tree encased in a hard, inedible shell. Almonds are available in markets blanched (without their thin, brown skin) or with the skin on. Almond extract Esencia de almendra / Extracto de almendra eh-SEHN-seeah deh ahl-MEHN-drah / eks-TRAK-toh deh ahl-MENH-drah condiments A flavoring produced by combining almond oil with ethyl alcohol. Since the flavor of almond extract is intense, use the proper amount of the bestquality extract you can find. Almond oil Aceite de almendra ah-SAY-teh deh ahl-MENH-drah nuts & oils A specialty oil that is made by pressing almonds.
ENGLISH-SPANISH A
Allspice Pimienta de Jamaica pee-mee-EHN-tah deh hah-MAH-ee-kah Herbs & Spices A berry of the evergreen pimiento tree. The name comes from its flavor, which is a combination of nutmeg, cinnamon, black pepper, and cloves. The spice can be purchased in whole or ground form. It is used in both sweet and savory cooking and is also referred to as Jamaica pepper.
Almonds, ground Almendras molidas ahl-MENH-drahs moh-LEE-dahs nuts & oils Almonds that have been pulverized into a coarse powder. This is achieved with a food processor or mortar and pestle. When almonds are ground, a small amount of sugar is typically added to absorb some of the oil and prevent a paste from forming. Almonds, sliced Almendras troceadas ahl-MENH-drahs troh-seh-AH-dahs nuts & oils Almonds that have been sliced thinly lengthwise. Aluminum foil Papel de aluminio pah-PEHL deh ah-loo-MEE-nee-oh Equipment Thin sheets of aluminum. Aluminum foil can be found in rolls or individual sheets. The foil is opaque and extremely pliable and can withstand freezing temperatures and very high heat. Amaranth Amaranto ah-mah-RAHN-toh Grains & Cereals A plant high in protein. Both the seeds and leaves of amaranth can be eaten. Most commonly the seeds are ground into a flour, which does not contain gluten, and used to make breads. The leaves can be cooked or eaten raw in a salad. Anchovy Anchoa / Boquer贸n ahn-CHOH-ah / boh-keh-ROHN Fish & Shellfish A small, silvery blue fish from the Mediterranean coastline that is filleted, salt-cured, and canned. Some are also smoked. Anchovies are salty and tend to be used sparingly.
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Eat, Drink, Think in Spanish
ENGLISH-SPANISH A
Anchovy paste Pasta de anchoas PAHS-tah deh ahn-CHOH-ahs Condiments A paste made from a combination of mashed anchovies, water, vinegar, and spices used as a condiment for its distinctive salty taste. It can be used in recipes or spread on toast as a canapé. Angelica Angélica ahn-HEH-lee-kah Herbs & Spices An aromatic herb that is a member of the parsley family and thrives in northern, cold climates. Its stems and leaves are commonly used in baking, often blanched and candied for decorating cakes and pastries. The roots and seeds are also used for making liqueurs. Anise Anís ah-NEES Herbs & Spices An herbaceous plant that is a member of the parsley family and has a distinctive sweet licorice flavor. Its leaves and seeds are used in both sweet and savory preparations. This is the flavor found in liqueurs such as anisette (anís in Spanish), aguardiente, and pastis. Annatto paste Pasta de annatto PAHS-tah deh ah-NAH-toh Herbs & Spices The pulp surrounding the achiote seed in an annatto tree. Found as well in powder form, this derivative is used primarily as a coloring agent for items such as cheese, rice, and butter. Annatto seed Achiote ah-chee-OH-teh Herbs & Spices The seed of the annatto tree, sometimes referred to as achiote seed. This spice is used as much for coloring (bright orange red) as flavor (earthy, slightly musky). It can be found in whole or powdered form. Antioxidant Antioxidante ahn-tee-ohks-ee-DAHN-teh general A substance that inhibits oxidation. From a culinary point of view, oxidation results in browning and in food becoming rancid. Ascorbic acid (vitamin C), for example, is a natural antioxidant that is often used in food preparation against oxidation. Appellation Apelación / Denominación ah-peh-lah-see-OHN / deh-noh-meenah-see-OHN descriptor A geographical designation applied to a grape-growing area controlled by governmental rules. The rules of appellation address issues such as grape varieties and yields per acre and vary by country and even by region. The goal of an appellation is to produce a high-quality product. Appetizer Aperitivo ah-peh-ree-TEE-voh general Technically the first course served at the table. An appetizer should be bite-size and is meant to stimulate the appetite. The term is often wrongly interchanged with hors d’oeuvre. Apple Manzana mahn-SAH-nah Fruit & Vegetables One of the oldest cultivated fruits. The apple has over a thousand varieties that vary in color, texture, and flavor. Apples can be eaten raw or
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