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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