Search results
Results From The WOW.Com Content Network
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.
Laburar (Rioplatense Spanish), from Italian lavorare, = "to work" Mafioso. Criminal. From "Mafioso". Milanesa. Food. From "Milanese" (a food made with meat and bread). Mina. (Buenos Aires Lunfardo), an informal word for woman (from Lombard dialect) Mortadela. Food. From "Mortadella" (a food made from pork and chicken)
WordReference is an online translation dictionary for, among others, the language pairs English–French, English–Italian, English–Spanish, French–Spanish, Spanish–Portuguese and English–Portuguese. WordReference formerly had Oxford Unabridged and Concise dictionaries available for a subscription.
According to the Merriam-Webster dictionary, skip pronouncing the first “r” altogether, and the “ce” while you’re at it, and barely say the second “r”. Start the word off by saying ...
This category is not for articles about concepts and things but only for articles about the words themselves. Please keep this category purged of everything that is not actually an article about a word or phrase. See as example Category:English words
The cognates in the table below share meanings in English and Spanish, but have different pronunciation. Some words entered Middle English and Early Modern Spanish indirectly and at different times. For example, a Latinate word might enter English by way of Old French, but enter Spanish directly from Latin. Such differences can introduce ...
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.
Escabeche of tilapia, from the Philippines. Escabeche is the name for several dishes in Spanish, French, Portuguese, Italian, Filipino and Latin American cuisines, consisting of marinated fish, meat or vegetables, cooked or pickled in an acidic sauce (usually with vinegar), and flavored with paprika, citrus, and other spices.