Andalucia Gastronomy Terms

See the Cakes and Desserts page.

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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