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a Spanish meat made from unweaned lambs (roast lechazo-lambs-). Very typical of Valladolid. Lechazo de Castilla y León. Lomo embuchado: everywhere meat a cured meat made from a pork tenderloin. In its essentials, it is the same as Cecina, the Spanish air dried cured smoked Beef tenderloin Longaniza: everywhere sausage
Spanish cuisine (Spanish: Cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines. Olive oil (of which Spain is the world's largest producer) is extensively used in Spanish cuisine.
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Spanish manzana de Adán calques English Adam's apple (nuez de Adán, meaning "Adam's nut", in standard Spanish), which in turn is a calque of French pomme d'Adam See also: Spanglish Also technological terms calqued from English are used throughout the Spanish-speaking world:
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.
Article 1 of the statutes of the Royal Spanish Academy, translated from Spanish, says the following: [13] The Academy is an institution with legal personality whose main mission is to ensure that the changes experienced by the Spanish language in its constant adaptation to the needs of its speakers do not break the essential unity it maintains ...
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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. [7] [8] This list distinguishes between the definite articles lo and la and the pronouns lo and la; all are ranked individually.