Curso de Español A1.2 (5/10)
verduras y hortalizas
- (la) cebolla
- (el) tomate
- (las) patatas
- (la) calabaza (pumpkin, squash)
- (el) pepino (cucumber)
- (el) pimentón (bell pepper)
- (el) pimiento (pepper - fruit)
- (la) pimienta (peper - spice)
- (el) ají (chili)
- (el) chile (chili)
- (el) calabacín (zucchini)
- (la) remolacha (beet)
- (la) lechuga (lettuce)
bebidas
- (el) agua [FEMININE NOUN]
- las aguas del mar (The waters of the Sea)
Feminine nouns that begin with a stressed “a-” or “ha-” sound in Spanish use the articles “el” and “un” in the singular.
- (el) café
- (el) té
- (el) vino (blanco / rosado / tinto)
- (la) cerveza
- (el) refresco (soda)
- (la) gaseosa (soft drink)
carnes y embutidos
- (el) pollo
- (la) res / ternera (veal)
- (el) cerdo
- (el) jamón (serrano)
Jamón serrano, or serrano ham, is a dry-cured, Spanish-style ham that’s aged for at least 18 months in the mountains of Spain. The name translates to “mountain country ham”. It’s made from the hind leg of white pigs, such as Landrace, Duroc, or Pietrain, that are raised on cereal grains. The ham is cured using a process that includes salting, rinsing, and hanging in rooms that mimic the seasons. The result is a dark red ham with a rich flavor and no added nitrates.
- (las) salchichas (sausages)
- (el) chorizo
cereales y legumbres
- (el) trigo (wheat)
- (el) maíz
- (el) arroz
- (la) harina (flour)
- (los) garbanzos (chickpea)
- (las) lentejas (lentil)
- (las) judías / (los) frijoles
- (el) pan blanco / integral (whole wheat bread)
productos lácteos
- (la) leche
- (el) yogur
- (el) helado (ice cream)
- (el) queso
frutas
- (la) manzana
- (el) plátano (banana, plantain)
- (el) limón / (la) lima
As a general rule, in the Americas, a lemon is called lima and a lime is called limón. However, in Spain, it’s just the opposite. In Spain, a lemon is a limón, whereas limes are limas.
- (la) naranja
pescados y mariscos
- (el) salmón
- (el) atún
- (los) calamares
- (las) gambas
otros
- (el) aceite de oliva / girasol (sunflower)
- (la) sal
- (los) huevos
- (las) salsas
- (los) frutos secos (nuts)
- crudo/a/os/as
- cocido/a/os/as (boiled, cooked)
- la olla (pot)
- guisado/a/os/as (stewed)
- frito/a/os/as (fried)
- salteado/a/os/as (sautéed)
- al vapor (steamed)
- asado/a/os/as (roasted, grilled)
- al horno (roasted)
- estufa (stove)
- a la plancha (grilled)
- a la parrilla (grilled)
Parilla is the open grate that is used when cooking over charcoal. Like in the picture from Heidita. (Which by the way looks great!). A common dish in northern Mexico is called a Parillada. It is an assortment of different meats cooked over charcoal on a parilla and served family style. Plancha is the flat solid surface that is commonly used in restuarants for preparing eggs, frying potatoes, etc. What is called a Bar-B-Que grill in the US is called an Asador in Mexico.
- la taza (mug)
- el vaso (cup)
- la copa (glass wine cup)
- la servilleta de papel / de tara
- la cucharilla (teaspoon)
- el tenedor (fork)
- el cuchillo (knife)
- la cuchara (spoon)
- el plato
- salado (salty)
- dulce (sweet)
- soso/a/os/as (bland, flavorless)
- picante (spicy)
- delicioso
- arepas
- anticuchos
- tamales
- gazpacho
- cocido montañés
Cocido montañés is a rich hearty Spanish bean stew, originally from and most commonly found in Cantabria in northern Spain.