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11

Most probably, it is baking powder of the brand Royal.


9

cdta es "cucharadita", esto es, una cucharilla de postre, por lo que sí, teaspoon parece lo más apropiado.


9

At least in Colombia one usually would say nuez, generically, if the context doesn't require the specific kind of nut; in the case of a recipe (or in any other context in which the difference matters) we, of course, have (and use) different names: Pacana (pecan): Nuez (walnut): Nuez del Brasil (Brazil nut): Avellana (hazelnut): And ...


8

Hay que tener cuidado en no confundir el adjetivo con el participio pasivo. En el ejemplo de las frituras (que es como se le denomina genéricamente a las cosas que han sido freídas) podemos construir una frase que contenga ambos elementos, haciendo uso de la oración dada en la pregunta original: El pollo está frito después de haber sido freído en ...


8

The first image that comes to my mind is the traditional apple pie dish, baked on top of an aluminum foil plate. It's a hard item to find in Spanish cuisine, but I would use molde para tartas o plato para tartas


7

Wikipedia has two possible explanations: (...) it is so called because originally it was eaten with the thumb and forefinger, and retrieving and eating the condiment resembled the actions of a pecking rooster (...) the name could be a simple allusion to the bird feed-like minced texture and appearance of the sauce So it seems that the origin of the name ...


7

Feo can mean ugly, disgusting, distasteful, etc. It can be applied pretty much to anything: food, people, situations, paintings... Rico can mean two completely separate things: rich and tasty. Example: Él es rico = He is rich Sabe rico = It tastes good! In some regions, the latter meaning only applies to food; in others it applies to other ...


7

In Spanish we have two words: pastel and tarta. There is not an exact correspondence between the English words pie and cake and these two. For instance, an apple pie would be tarta de manzana, but a meat pie would be pastel de carne. So your translation might be correct or not depending on the kind of pie.


6

According to WordReference, plátano is the standard/neutral Spanish word for the English "banana." Other regional words include: banana - used in Argentina, Colombia, Ecuador, Paraguay, and Uruguay to refer to a banana (the plant or the fruit) banano - used in Central America, Bolivia, and Colombia to refer to a variety of banana cambur - used in Venezuela ...


6

According to Wikipedia, the Spanish word for the fruit of the date palm is dátil. The RAE definition defines it as: 1. m. Fruto de la palmera, de forma elipsoidal prolongada, de unos cuatro centímetros de largo por dos de grueso, cubierto con una película amarilla, carne blanquecina comestible y hueso casi cilíndrico, muy duro y con un surco a lo largo. ...


6

I've always heard it as leche cruda, though according to Wikipedia it can also be leche bronca.


6

Usually, kid's meal is translated as menú infantil. @c.p. answers are ok. In Spain, you should always say sándwich, because emparedado sounds a bit old-fashioned.


5

From RAE: feo, a. (Del lat. foedus). adj. Desprovisto de belleza y hermosura. adj. Que causa desagrado o aversión. Acción fea. adj. De aspecto malo o desfavorable. El asunto se pone feo. And for rico: rico, ca. (Del gót. reiks). adj. Adinerado, hacendado o acaudalado. U. t. c. s. adj. Abundante, opulento y ...


5

The correct spelling is Piloncillo and in some countries (Colombia, for example) it's also called Panela. It could be translated to English as brown sugar loaf or just brown sugar You can read this Wikipedia article for more information but here's an excerpt: Panela (Spanish pronunciation: [paˈnela]) is unrefined whole cane sugar, typical of Latin ...


5

The usual spelling is socarrat, and that is Valencian or Catalan rather than Spanish. It can be translated as lightly burnt or toasted. The verb socarrar exists in Spanish; the participle is socarrado, and socarrat is the Valencian/Catalan literal equivalent.


5

Fighting Cocks are calmed by their handlers by placing the rooster's head in the mouth. Darkness causes birds to immediately begin the sleep cycle. It was explained to me (by a great Restaurant ower in Acuna, Mex.)that often as soon as the handler put the bird's head in his mouth he would often be pecked on the tongue. The spices in the salsa gives the ...


5

As Chewie pointed out, Most probably, it is baking powder of the brand Royal. The appropriate name is "levadura en polvo" in Spain or "polvos de hornear" in some South American countries. The use of Royal is a generic name such as using "Scotch tape" instead of "sticky tape".


5

In Spain, pay doesn't exist. Tarta is a generic word used for everything that is a dessert that is round; specialized deserts exist, like bizchoco which is a cake with a hole - like pound cake. Apple pie for example may be tarta de manzana. Pie, like American pie, is not so common so there is not a specific word for it. The pan may be called molde para ...


5

Perejil is different. Perejil = parsley (petroselinum crispum); looks the same as cilantro, but has a much milder, more neutral taste. (Parsley lacks the distinctive "soapiness" of cilantro that people seem to have such strong feelings about. cilantro = (Amer. English) cilantro/coriander (Coriandrum sativum). Looks like parsley but with a stronger, ...


5

In Spanish, at least, you can see it in the definition for a (from the DRAE): a2. (Del lat. ad) 21. prep. según. A fuero de Aragón. A lo que parece. A la moda. Interestingly notice the last one there, a la moda. Generally with foods, you'll notice that that regional styles are always specified in the feminine. Because when you say callos a la madrileña, ...


4

It's Surimi Why I'm telling that? I have searched in the RAE and others dictionaries and I haven't found the word. I have search in the net and I found sea food related. Caribbean Spanish is sometime mixed with English so the "me" in surime if you pronounce it in English sounds like "mi" in Spanish. Also, surimi is a type of crab imitation.


4

I would do what restaurants do, which is, use the original name if there isn't a similar or equal dish in the local country and just proceed to describe the dish, listing the ingredients that is made of and how the dish is served on the table (ie. decorated with herbs, sprinkled with ..., etc).


4

When I lived in Nicaragua I learned how to make repocheta. From what everyone's saying I'm going to assume it is a Nicaraguan recipe. It seems that no one has heard of it outside of Nica. You would cook up a batch of red beans (I always put a clove or two of garlic in mine). Then you would blend them up with a couple of bell peppers, tomatoes, and an ...


4

This is a common way of speaking about spiciness poco/ligeramente picante- mild picante - medium muy picante - hot If something is not spicy or slightly spicy we would say it is "suave".


4

In Mexico nuez china is pecan nuez de Castilla is walnut nuez de la India is cashew nuez moscada is nutmeg Hope it helps.


4

According to the Wikipedia articles 1, 2, 3, there are three related species: Eryngium foetidum (en: culantro, Mexican coriander and long coriander; es: coriandro, cimarrón, culantro or recao), is originary from the tropical Americas (probably from Mexico), and has different common names including: «samat» (Guatemala), «cilantro de monte» (Venezuela), ...


4

Yo diría: Me comí dos rebanadas de pastel. o tambien Comí dos pedazos de pastel.


3

I google searched "sobadito comida" (please hold the easy jokes:P)and all the results I found refered both to "sobaos" and others refered to "bizcohos de soletilla" or "Melindros" but people called them sobaditos in some reciepes.


3

I heard this plant being named cilantro or culantro in different countries across South America: While the name of its seeds is "coriandro" (a very fragant spice):


3

It's just a deformation (pretty common in the jargon of Caribbean countries).



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