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Andalucia for holidays is a work in progress
please come back later for more.
Gastronomy terms
If you're going to dine out or just doing some Spanish study then the following Andalucia gastronomy terms may prove to be helpful.
Cakes and Desserts
The methods of cooking and preparing food
a la brasa-chargrilled
a la parrilla-grilled
a la plancha-grilled on a hotplate
adobo- marinaded in vinegar, salt, lemon juice and spices, usually used for fish before frying
ahumado-smoked
albóndiga-meatball or fishball
aliño-anything in a vinegar and oil dressing
allioli-garlic mayonnaise
asado-roasted
caldereta-stew
caldo-broth, stock or consommé
casero/a-home-made
cazuela-casserole
cocido-cooked or hotpot/stew
crudo-raw
escabeche-marinade of oil, vinegar and water usually used to pickle fish
estofado-stew
flamenquin-veal, ham sometimes cheese rolled and deep fried
frito-fried
gratinada-au gratin
guiso-stew
horno-oven
horneado-baked
olla- cooking pot
pavia-battered fish and seafood
pil pil-garlic sauce often with chilli
potaje-stew
rebozado-battered
relleno-stuffed
salado-salted or salty
seco-dry or dried
zarzuela-fish stew
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