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Documented Nahuatl words in the Spanish language (mostly as spoken in Mexico and Mesoamerica), also called Nahuatlismos include an extensive list of words that represent (i) animals, (ii) plants, fruit and vegetables, (iii) foods and beverages, and (iv) domestic appliances. Many of these words end with the absolutive suffix "-tl" in Nahuatl.
This is a list of plants that have a culinary role as vegetables. "Vegetable" can be used in several senses, including culinary, botanical and legal. This list includes botanical fruits such as pumpkins, and does not include herbs, spices, cereals and most culinary fruits and culinary nuts. Edible fungi are not included in this list.
The fruit goes by many English-language names around the world. "Chayote", the common American English name of the fruit (outside of Louisiana) is from the Spanish word chayote, a derivative of the Nahuatl word chayohtli (pronounced [t͡ʃaˈjoʔt͡ɬi]). [5] It is known as "güisquil" in Guatemala, El Salvador, and "pataste" in Honduras.
This list of gourds and squashes provides an alphabetical list of (mostly edible) varieties of the plant genus Cucurbita, commonly called gourds, squashes, pumpkins and zucchinis/courgettes. Common names can differ by location. The varieties included below are members of the following species: C. argyrosperma; C. ficifolia; C. maxima; C. moschata
a Spanish stew made from pork and beans and other meats and vegetables Ollada or perolada Catalonia and Valencian Community: stew boiling vegetables and meat in a casserole Pipérade: Basque: a main or a side dish a Basque dish typically prepared with onion, green peppers, and tomatoes sautéd in olive oil and flavored with Espelette pepper. Pisto
The English word calabash is loaned from Middle French: calebasse, which in turn derived from Spanish: calabaza meaning gourd or pumpkin. The Spanish word is of pre-Roman origin. It comes from the Iberian: calapaccu, from -cal which means house or shell. It is a doublet of carapace and galapago.
This is a list of Spanish soups and stews. Spanish cuisine is a way of preparing varied dishes, which is enriched by the culinary contributions of the various regions that make up the country . It is a cuisine influenced by the people who, throughout history, have conquered the territory of that country.
Gazpacho (Spanish: [ɡaθˈpatʃo / ɡahˈpatʃo]) or gaspacho (Portuguese: [ɡɐʃˈpaʃu]), also called Andalusian gazpacho, is a cold soup and drink made of raw, blended vegetables. [1] It originated in the southern regions of the Iberian Peninsula and spread into other areas.