spanish language

The Language of Gastronomy: Unique Spanish Terms for Describing Flavours, Textures, and Traditional Dishes

You sit down at the table, pick up your fork, and with the first bite, a smile spreads across your face. “This is absolutely delicious!” you exclaim, as the aroma of the food envelops you. It’s not just the taste, but the texture, the scent, and the memory each dish brings to mind. Gastronomy possesses its own language, and in Spanish, we have many words and expressions that describe the culinary experience with a precision and passion that few languages can match.

Words That Awaken the Palate

Spanish is a language as tasty as its food. It is not enough to say that something is good; we need nuances, details that express precisely what we feel on the palate. A stew can be “contundente” (strong), dense and full of substance, ideal for replenishing energy. A “meloso” dish has a soft and unctuous texture, like a good risotto or a rice soup. And if a dessert is “empalagoso” (cloying), its sweetness is excessive, almost impossible to finish.

As for flavours, Spanish has specific words to describe sensations that go beyond the basics. The “bitter” of a good coffee is not the same as the “astringent” of a young red wine. Something “spicy” produces a warmth in the mouth, but if it is “especiado” (spicy), it implies a complex mixture of aromas and flavours that do not necessarily burn.

Texture Matters

It’s not solely about flavour in food; texture also plays a crucial role. In Spanish, we describe a food as “crujiente” (crispy) when it makes a sound when you bite into it, like a good crust of bread or a well-cooked fry. If it’s “jugoso” (juicy), it retains its juices and feels fresh and flavoursome, like medium-rare meat or ripe fruit. A “esponjoso” (spongy) cake is light and airy, while a “mazacote” cake is dense, heavy, and sometimes excessively.

Dishes with Unmistakable Names

Beyond the words that describe sensations, gastronomic Spanish also includes the names of dishes that evoke tradition and flavour.

Imagine an edible hug! A Mexican taco is like a small corn quilt that lovingly envelops a juicy and flavourful filling. It can be made of suadero, pastor, cochinita or even nopalitos. Still, it always comes with its inseparable entourage: onion, cilantro and a sauce that can make you cry from happiness… or spiciness. It is a festive bite.
Spanish tapas are like those friends that never fail: small, varied and always welcome. Each tapa is a short but tasty story from a crunchy croquette that hides a creamy heart to some patatas bravas that challenge you with their spicy sauce.
Chancho en piedra is the rockstar of Chilean sauces: simple, rustic, and full of character. It is made with ripe tomatoes, chilli, garlic, and cilantro, all crushed in a stone mortar until the flavours merge intensely. The result is a fresh, vibrant mix with a playful spiciness that awakens the senses. Its name may mislead the unprepared (it doesn’t contain pork, just its tasty spirit), but its fame is well-deserved. It is the ideal accompaniment to warm, kneaded bread and a perfect excuse to share in good company. One spoonful and you’re in Chile!
Spanish torrijas are proof that simple ingredients can create authentic delicacies. They are slices of bread that, after being dipped in milk flavoured with cinnamon and lemon, are coated in egg and fried until golden and crispy on the outside but tender and juicy on the inside. Then, they are sprinkled with sugar and cinnamon or dipped in honey, becoming a sweet and comforting snack. Traditional for Easter but welcome all year round, torrijas are the caloric hug that no one refuses.

Gastronomic Expressions

Food is so vital in Spanish-speaking culture that it has given rise to countless expressions. Saying that someone is “como un fideo” means they are skinny, while if they are “hecho un tonel” it implies the opposite. If a dish is “para chuparse los dedos”, it is because it is delicious, and if someone “no da ni un huevo”, it means they are stingy.

Of course, we cannot forget many people’s favorite expression: “pan comido,” which refers to something easy to make. However, not everything in the kitchen is as simple as it seems.

Food is so vital in Spanish-speaking culture that it has given rise to countless expressions. Saying that someone is “like a noodle” means they are skinny, while if they are “made into a barrel” it implies the opposite. If a dish is “to lick your fingers”, it is because it is delicious, and if someone “doesn’t give even an egg”, it means they are stingy.

Of course, we cannot forget many people’s favorite expression: “pan comido,” which refers to something easy to make. However, to tell the truth, not everything in the kitchen is as simple as it seems.

A Language to Savour

Those who speak Spanish have a unique way of discussing food, rich in nuances, textures, and evocations. Perhaps it is because gastronomy is more than simply eating: it is history, it is culture, and, above all, it is pleasure. The next time you savour a good dish, attempt to describe it with some of these words. Food is not only tasted but also narrated, which is why we know how to relish la sobremesa.

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Castilian or spanish? one language, two names

Birth of Spanish

When languages derived from Latin had to be classified in some way, they began to be spoken of as Romance languages, and from this classification emerged the names Castilian, Catalan and Aragonese, among others.

In this way, around 1250, the term Castilian romance was born about the language spoken in the kingdom of Castile and León. As this kingdom’s political power grew, so did its language, which expanded and was enriched with contributions from the other languages spoken in the Iberian Peninsula.

Thus, at the end of the Middle Ages, different ways of speaking were grouped under the name of Castilian or Castilian language, both from Castile and León, Navarra, and Aragon, both from the north and the south. Starting in the 15th century, Spanish began to be used as a lingua franca throughout Spain.

The first records of the Spanish term

From the 16th century onwards, the new name, Spanish language or Spanish, began to compete with the traditional Castilian language. The name was not born in Spain but outside. At first, it was a purely geographical demonym, but later, neighbouring countries began to use it to refer to the language. Thus, little by little, driven first from abroad, the term Spanish language gained followers.

From then until the beginning of the 20th century, there was a clear and constant preference for the term Spanish language until, in the last century, Castilian and Spanish became interchangeable terms in the cultured language.

Currently, from a linguistic point of view, Castilian is the variety of Spanish spoken in the ancient Kingdom of Castile, that is, in central Spain.

Uses in Spain and Latin America

After the independence processes of the new American republics, the new countries were inclined to use the term Castilian, mainly to distance themselves from the demonym of the country from which they were becoming independent.

Currently, preferences are distributed: from Ecuador to the north, in Colombia, Venezuela, Central America, Mexico, the Caribbean and the United States, the use of Spanish or the Spanish language is overwhelming. In most of South America, the word Castilian is used more. Nevertheless, the international voice of the Spanish language has been gaining ground, especially among young people.

In Spain, the name Castilian is common in bilingual territories to distinguish it from other co-official languages such as Galician, Basque, and Catalan. At the same time, it is usually called Spanish in the rest of the country.

Keep learning curiosities about the language and the Spanish language, visiting and reading the articles we publish weekly on the iScribo blog. If you are looking to improve your Spanish writing and correct a specific variant of this language, remember to subscribe to our wonderful grammar checker. We are waiting for you!

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