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5

ESPAÑOL (English follows) Es cierto que en muchas partes se les llama "perritos calientes". No sabía del origen del nombre, pero en wikipedia leo: El origen del término hot dog se debe, supuestamente, al humorista gráfico Tad Dorgan (1877-1929), que escribía y hacía tiras de dibujos en el New York Evening Journal. Dorgan asistía a un partido de ...


5

Salsa is the Spanish word for sauce. The application method doesn't matter, so dips are also salsas. So, all dips and sauces are considered salsas and you distinguish them by adding words, as in salsa de queso, salsa blanca, salsa mayonesa, etc. Some don't even have salsa in their names, as alioli, pesto or mostaza. Now, that company has a "just salsa" ...


5

I think that the term is espaldilla or cabeza del lomo, but can also be known as aguja You may also find this document interesting for more parts of the animal (it also translates the shoulder butt as cabeza de lomo ). Please, notice that there may be more than one way to cut the poor animal (when trying to find a proper diagram I noticed that the cerdo ...


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I'm afraid the there is no single term to convey icing. Actually if it is filling something (like twinkies) is called relleno. Merengue and turrón won't apply here. If you don't want to go with glaseado, which seems to be the best option, you could make do with "baño" or "cobertura" de chocolate, vainilla, etc.


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The correct word is ahumar in its 3rd entry. For instance: Un ahumador experimentado sabe cómo ahumar costillas de cerdo.


4

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


4

The names and times of the meals vary pretty substantially, making a true one-to-one (or even panhispanic) correspondence impossible. In Spain, for instance, you may have desayuno around 8:00a, followed by almuerzo around 11:00a, followed by comida at 2:00p, with merienda around 6:00p, and cena around 9:00p. In other countries, these will vary in number, ...


3

In this web about Colombian gastronomy you can learn the etymology of atollado in this context. El arroz atollado debe su nombre a la receta de la Costa Pacifica que originalmente era elaborada con TOYO, un tiburón joven muy apreciado por los guapireños, que suelen comprarlo ahumado en los mercados. So it seems that originally the recipe used "toyo" ...


2

Just my 2 cents: Speaking of Mexico, at least in my specific region; both words "almuerzo" and "desayuno" are equally used to make reference to the first meal of the day. What I have seen is that "almuerzo" is frequently used by our elder people; while younger generations rather use "desayuno". I remember my grandfather used to say "Ya vamos a almorzar", ...


1

From a purely linguistic point of view cilantro and culantro are exactly the same thing = coriandrum sativum. That other totally unrelated tropical herb with a similar fragrance yet stronger and which grows wild in many parts of the tropics and subtropics = eryngium foetidum, it is neither cilantro nor culantro. But for lack of a proper international word, ...


1

Salsa can be understood as pretty much anything that you would put over food to make it more tasty, or any kind of juice involved in cooking. The definition of salsa explains that it is a composition of different edible substances used to season or dress the food. I remember that when eating at my parents we would usually have a salad, and my father would ...


1

I am from Nicaragua. Let me explain you. There are two kinds of repochetas, both of them are made up of fried tortilla (corn tortilla). The difference is that one of them is first fried without folding, when it is fried you put on it crushed red beans on one side of the tortilla, then add cabbage salad mixed with tomatoes slices and vinegar, add sour cream ...


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I do not think there is an strict etimology for this. "Alipus" was just a very popular liquor trademark and therefore it is now used to refer to any type of alcoholic drink. It is something like the word aspirin.


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Depends on the shape of the cake. Seriously! A "rodaja" is usually round in shape, like a wheel ("rodaja" is related to "rueda"). A "rebanada" is literally a "slice"; i.e., similar to a "rodaja", but not necessarily round, like a slice of bread. A "pedazo" or "trozo" (they're basically synonyms) can be of any shape. It's just a part of something. A ...


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In Chile we say simply crema for any creamy coverage or filler.


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I'd go with "trozos" for a casual talk, or "porciones" for a formal situation.


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I am Nicaraguan. A repocheta is a torilla filled with queso fresco and deep fried. All the beans and other stuff are just how they're served.



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