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Worcestershire sauce, known as salsa inglesa ('English sauce') or salsa Perrins ('Perrins sauce'), is very popular in El Salvador. Many restaurants provide a bottle on each table, and the per capita annual consumption is 2.5 ounces (71 g), the highest in the world as of 1996.
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Anchovy essence – Spiced fish sauce; Avgolemono – Egg-lemon sauce or soup; Avocado sauce – Sauce prepared using avocado as a primary ingredient; Barbecue sauce – Sauce used as a marinade, basting, topping, or condiment [1]
The 5000 words in Davies' list are lemmas. [5] A lemma is the form of the word as it would appear in a dictionary. [6] Singular nouns and plurals, for example, are treated as the same word, as are infinitives and verb conjugations. The table below includes the top 100 words from Davies' list of 5000.
This word ending—thought to be difficult for Spanish speakers to pronounce at the time—evolved in Spanish into a "-te" ending (e.g. axolotl = ajolote). As a rule of thumb, a Spanish word for an animal, plant, food or home appliance widely used in Mexico and ending in "-te" is highly likely to have a Nahuatl origin.
The sauce, while based on a recipe used in India, did not grow popular in the west until marketed by Lea and Perrins. As such, it has retained the name they gave the sauce, “Worcestershire.”
Expression of admiration, to say that something is outstanding or beyond good. [26] revolú Used to describe chaotic situations. [9] servirse con la cuchara grande to get away with murder or to get away with it soplapote a nobody, or a worker low on the hierarchy, or an enabler [27] tapón traffic jam. In standard Spanish, "a bottle top" or "a ...
Aioli, allioli, or aïoli (/ aɪ ˈ oʊ l i / or / eɪ ˈ oʊ l i /; Provençal Occitan: alhòli or aiòli; Catalan: allioli [ˌaʎiˈɔli]; Spanish: alioli) is a cold sauce consisting of an emulsion of garlic and olive oil; it is found in the cuisines of the northwest Mediterranean.