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Showing posts with label spanish. Show all posts
Showing posts with label spanish. Show all posts
Saturday, April 12, 2014
Handy Spanish Phrases and Words
mazatlansource.com
Saturday, March 1, 2014
Spanish at the Beach
spanish.about.com
What's your idea of the perfect vacation? For many people, it's spending days on the beach, listening to the waves pounding on the sand. And if you're a beach-lover, sooner or later you'll find yourself somewhere where Spanish is spoken. Before you head out, here is some vocabulary you can become acquainted with.
¡Buen viaje!
la arena — sand
la bahía — bay
el balnerario — spa, resort
el bañador — swimsuit, swimming trunks
el buceo, bucear — diving, to dive
el bungalow — bungalow
el bikini, el biquini — bikini
el bloque del sol, el bronceador — sunscreen, suntan lotion
el cayo — key (island)
el esnorquel, el esnorkel, buceo con tubo de respiración — snorkeling
la isla — island
el lago — lake
nadar — to swim
el océano — ocean
la ola — wave
la palapa — beachside building with grass roof
la piscina — swimming pool
la playa — beach
el puerto — port
la puesta de sol — sunset
la sombrilla — beach umbrella
el surf, hacer surf — surfing, to surf
el traje de baño — swimsuit
la vista al mar — sea or ocean view
Nadar: This verb is used in a number of idiomatic phrases. One of the colorful ones is nadar y guardar la ropa, literally "to swim and keep one's clothing," translated as "to have it both ways" or "to have one's cake and eat it too." Other common phrases are nadar entre dos aguas, "to sit on the fence," and nadar contra corriente, "to swim against the current."
Wave: When speaking of a wave in the ocean or other body of water, the word ola is used. But when speaking of a wave in hair or in the physics sense, the word onda is used. Thus a microwave oven is un horno de microondas. There is no specific verb for "to wave" as in waving a hand; common phrases are saludar con la mano for a simple wave of the hand or despedirse de alguién con la mano for waving goodbye.
What's your idea of the perfect vacation? For many people, it's spending days on the beach, listening to the waves pounding on the sand. And if you're a beach-lover, sooner or later you'll find yourself somewhere where Spanish is spoken. Before you head out, here is some vocabulary you can become acquainted with.
¡Buen viaje!
la arena — sand
la bahía — bay
el balnerario — spa, resort
el bañador — swimsuit, swimming trunks
el buceo, bucear — diving, to dive
el bungalow — bungalow
el bikini, el biquini — bikini
el bloque del sol, el bronceador — sunscreen, suntan lotion
el cayo — key (island)
el esnorquel, el esnorkel, buceo con tubo de respiración — snorkeling
la isla — island
el lago — lake
nadar — to swim
el océano — ocean
la ola — wave
la palapa — beachside building with grass roof
la piscina — swimming pool
la playa — beach
el puerto — port
la puesta de sol — sunset
la sombrilla — beach umbrella
el surf, hacer surf — surfing, to surf
el traje de baño — swimsuit
la vista al mar — sea or ocean view
Vocabulary notes
Hacer + sustantivo: It is fairly common in Spanish when importing words to use the construction hacer followed by a noun for the verb form. For example, Spanish has imported the word surf as the general word for "surfing." To make the verb form, use hacer surf, literally "to do surfing." Another common use of this construction can be found frequently on Web pages, where haga clic aquí is used for "click here."
Nadar: This verb is used in a number of idiomatic phrases. One of the colorful ones is nadar y guardar la ropa, literally "to swim and keep one's clothing," translated as "to have it both ways" or "to have one's cake and eat it too." Other common phrases are nadar entre dos aguas, "to sit on the fence," and nadar contra corriente, "to swim against the current."
Wave: When speaking of a wave in the ocean or other body of water, the word ola is used. But when speaking of a wave in hair or in the physics sense, the word onda is used. Thus a microwave oven is un horno de microondas. There is no specific verb for "to wave" as in waving a hand; common phrases are saludar con la mano for a simple wave of the hand or despedirse de alguién con la mano for waving goodbye.
Thursday, January 9, 2014
Dining in Mexico
frommers.com
Markets & Restaurants
Exploring the culinary delights of a tianguis, or traditional market, is one of my favorite pastimes. The people-watching is top-notch, and the food stalls harbor creative surprises ranging from strawberry shortcakes covered in fresh cream to juicy cheeseburgers and onion rings. To ensure your chances of getting the healthiest food possible, visit stands that seem to be popular among the locals. Word spreads fast in Mexico, so it doesn't take long for customers to root out the stalls with less than stellar hygiene practices. On the other side of the spectrum, avoid eating at those inviting sidewalk restaurants that you see beneath the stone archways that border the main plazas. These places usually cater to tourists and don't need to count on any return business. But they are great for getting a coffee or beer and watching the world turn.
In most nonresort towns, there are always one or two restaurants (sometimes it's a coffee shop) that are social centers for a large group of established patrons. Over time, they become virtual institutions, and change comes very slowly. The food is usually good standard fare, cooked as it was 20 years ago, and the decor is simple. The patrons have known each other and the staff for years, and the charla (banter), gestures, and greetings are friendly, open, and unaffected. If you're curious about Mexican culture, these are fun places to eat in and observe the goings-on.
You'll see multitudes of taquerías (taco joints) everywhere in Mexico. These are generally small places with a counter or a few tables set around the cooking area; you see exactly how they make their tacos before deciding whether to order. Most tacos come with a little chopped onion and cilantro, but not with tomato and lettuce. Find one that seems popular with the locals and where the cook performs with brio (a good sign of pride in the product). Sometimes a woman will be making the tortillas (or working the masa into gorditas or sopes, if these are also served) right there. You will never see men doing this -- this is perhaps the strictest gender division in Mexican society. Men do all other cooking and kitchen tasks, and work with already-made tortillas, but will never be found working masa.
Dining Tips
Meals
desayuno -- Breakfast.
comida -- Main meal of the day, taken in the afternoon.
cena -- Supper.
Courses
botana -- A small serving of food that accompanies a beer or drink, usually served free of charge.
entrada -- Appetizer.
sopa -- Soup course. (Not necessarily a soup -- it can be a dish of rice or noodles, called sopa seca [dry soup].)
ensalada -- Salad.
plato fuerte -- Main course.
postre -- Dessert.
comida corrida -- Inexpensive daily special usually consisting of three courses.
menú del día -- Same as comida corrida.
Degree of Doneness
término un cuarto -- Rare, literally means one-fourth.
término medio -- Medium rare, one-half.
término tres cuartos -- Medium, three-fourths.
bien cocido -- Well done.
Note: Keep in mind, when ordering a steak, that medio does not mean "medium."
Miscellaneous Restaurant Terminology
cucharra -- Spoon.
cuchillo -- Knife.
la cuenta -- The bill.
plato -- Plate.
plato hondo -- Bowl.
propina -- Tip.
servilleta -- Napkin.
tenedor -- Fork.
vaso -- Glass.
IVA -- Value-added tax.
fonda -- Strictly speaking, a food stall in the market or street, but now used in a loose or nostalgic sense to designate an informal restaurant.
Popular Mexican Dishes
a la tampiqueña -- (Usually bistec a la t. or arrachera a la t.) A steak served with several sides, including but not limited to an enchilada, guacamole, rice, and beans.
adobo -- Marinade made with chiles and tomatoes, often seen in adjectival form adobado/adobada.
albóndigas -- Meatballs, usually cooked in a chile chipotle sauce.
antojito -- Literally means "small temptation." It's a general term for tacos, tostadas, quesadillas, and the like, which are usually eaten for supper or as a snack.
arrachera -- Skirt steak, fajitas.
arroz -- Rice.
bistec -- Steak.
bolillo -- Small bread with a crust much like a baguette.
buñuelos -- Fried pastry dusted with sugar. Can also mean a large, thin, crisp pancake that is dipped in boiling cane syrup.
cajeta -- Thick caramel sauce made from goat's milk.
calabaza -- Zucchini squash.
caldo tlalpeño -- Chicken and vegetable soup, with rice, chile chipotle, avocado, and garbanzos. Its name comes from a suburban community of Mexico City, Tlalpan.
caldo xochitl -- Mild chicken and rice soup served with a small plate of chopped onion, chile serrano, avocado, and limes, to be added according to individual taste.
camarones -- Shrimp. For common cooking methods, see pescado.
carne -- Meat.
carnitas -- Slow-cooked pork dish from Michoacán and parts of central Mexico, served with tortillas, guacamole, and salsa or pickled jalapeños.
cebolla -- Onion.
cecina -- Thinly sliced pork or beef, dried or marinated, depending on the region.
ceviche -- Fresh raw seafood marinated in fresh lime juice and garnished with chopped tomatoes, onions, chiles, and sometimes cilantro.
chalupas poblanas -- Simple dish from Puebla consisting of handmade tortillas lightly fried but left soft, and topped with different chile sauces.
chayote -- Spiny squash boiled and served as an accompaniment to meat dishes.
chilaquiles -- Fried tortilla quarters softened in either a red or a green sauce and served with Mexican sour cream, onion, and sometimes chicken (con pollo).
chile -- Any of the many hot peppers used in Mexican cooking, in fresh, dried, or smoked forms.
chile ancho -- A dried chile poblano, which serves as the base for many varieties of sauces and moles.
chile chilpotle (or chipotle) -- A smoked jalapeño dried or in an adobo sauce.
chile en nogada -- Chile poblano stuffed with a complex filling of shredded meat, nuts, and dried, candied, and fresh fruit, topped with walnut cream sauce and a sprinkling of pomegranate seeds.
chile poblano -- Fresh pepper that is usually dark green in color, large, and not usually spicy. Often stuffed with a variety of fillings (chile relleno).
chile relleno -- Stuffed pepper.
chivo -- Kid or goat.
cochinita pibil -- Yucatecan dish of pork, pit-baked in a pibil sauce of achiote, sour orange, and spices.
col -- Cabbage. Also called repollo.
consomé -- Clear broth, usually with rice.
cortes -- Steak; in full, it is cortes finas de carne (fine cuts of meat).
cuitlacoche -- Variant of huitlacoche.
elote -- Fresh corn.
empanada -- For most of Mexico, a turnover with a savory or sweet filling. In Oaxaca and southern Mexico, it is corn masa or a tortilla folded around a savory filling and roasted or fried.
empanizado -- Breaded.
enchilada -- A lightly fried tortilla, dipped in sauce and folded or rolled around a filling. It has many variations, such as enchiladas suizas (made with a cream sauce), enchiladas del portal or enchiladas placeras (made with a predominantly chile ancho sauce), and enchiladas verdes (in a green sauce of tomatillos, cilantro, and chiles).
enfrijoladas -- Like an enchilada, but made with a bean sauce.
enmoladas -- Enchiladas made with a mole sauce.
entomatadas -- Enchiladas made with a tomato sauce.
escabeche -- Vegetables pickled in a vinegary liquid.
flan -- Custard.
flautas -- Tortillas that are rolled up around a filling (usually chicken or shredded beef) and deep-fried; often listed on a menu as taquitos or tacos fritos.
gorditas -- Thick, fried corn tortillas, slit open and stuffed with meat or cheese.
horchata -- Drink made of ground rice, melon seeds, ground almonds, or coconut and cinnamon.
huazontle -- A vegetable vaguely comparable to broccoli, but milder in taste.
huitlacoche -- Salty and mild-tasting corn fungus that is considered a delicacy.
jitomate -- Tomato.
lechuga -- Lettuce.
limón -- A small lime. Mexicans squeeze them on everything from soups to tacos.
lomo adobado -- Pork loin cooked in an adobo.
masa -- Soft dough made of corn that is the basis for making tortillas and tamales.
menudo -- Soup made with beef tripe and hominy.
milanesa -- Beef cutlet breaded and fried.
mole -- Any variety of thick sauce made with dried chiles, nuts, fruit or vegetables, and spices. Variations include m. poblano (Puebla style, with chocolate and sesame), m. negro (black mole from Oaxaca, also with chocolate), and m. verde (made with herbs and/or pumpkinseeds, depending on the region).
pan -- Bread. A few of the varieties include p. dulce (general term for a variety of sweet breads), p. de muerto (bread made for the Day of the Dead holidays), and p. Bimbo (packaged sliced white bread).
panuchos -- A Yucatecan dish of masa cakes stuffed with refried black beans and topped with shredded turkey or chicken, lettuce, and onion.
papas -- Potatoes.
papadzules -- A Yucatecan dish of tortillas stuffed with hard-boiled eggs and topped with a sauce made of pumpkinseeds.
parrillada -- A sampler platter of grilled meats or seafood.
pescado -- Fish. Common ways of cooking fish include al mojo de ajo (pan seared with oil and garlic), a la veracruzana (with tomatoes, olives, and capers), and al ajillo (seared with garlic and fine strips or rings of chile guajillo).
pibil -- See cochinita pibil. When made with chicken, it is called pollo pibil.
picadillo -- Any of several recipes using shredded beef, pork, or chicken and onions, chiles, and spices. Can also contain fruit and nuts.
pipián -- A thick sauce made with ground pumpkinseeds, nuts, herbs, and chiles. Can be red or green.
poc chuc -- A Yucatecan dish of grilled pork with onion marinated in sour orange.
pollo -- Chicken.
pozole -- Soup with chicken or pork, hominy, lettuce, and radishes, served with a small plate of other ingredients to be added according to taste (onion, pepper, lime juice, oregano). In Jalisco it's red (p. rojo), in Michoacán it's clear (p. blanco), and in Guerrero it's green (p. verde). In the rest of Mexico, it can be any one of these.
puerco -- Pork.
quesadilla -- Corn or flour tortillas stuffed with white cheese and cooked on a hot griddle. In Mexico City, it is made with raw masa folded around any of a variety of fillings (often containing no cheese) and deep-fried.
queso -- Cheese.
res -- Beef.
rompope -- Mexican liqueur, made with eggs, vanilla, sugar, and alcohol.
salbute -- A Yucatecan dish like a panucho, but without bean paste in the middle.
sopa azteca -- Tortilla soup.
sopa tarasca -- A blended soup from Michoacán made with beans and tomatoes.
sope -- Small fried masa cake topped with savory meats and greens.
tacos al pastor -- Small tacos made with thinly sliced pork marinated in an adobo and served with pineapple, onion, and cilantro.
tamal -- (Not "tamale.") Masa mixed with lard and beaten until light and folded around a savory or sweet filling, and encased in a cornhusk or a plant leaf (usually corn or banana) and then steamed. Tamales is the plural form.
taquitos -- See flautas.
tinga -- Shredded meat stewed in a chile chipotle sauce.
torta -- A sandwich made with a bolillo.
Markets & Restaurants
Exploring the culinary delights of a tianguis, or traditional market, is one of my favorite pastimes. The people-watching is top-notch, and the food stalls harbor creative surprises ranging from strawberry shortcakes covered in fresh cream to juicy cheeseburgers and onion rings. To ensure your chances of getting the healthiest food possible, visit stands that seem to be popular among the locals. Word spreads fast in Mexico, so it doesn't take long for customers to root out the stalls with less than stellar hygiene practices. On the other side of the spectrum, avoid eating at those inviting sidewalk restaurants that you see beneath the stone archways that border the main plazas. These places usually cater to tourists and don't need to count on any return business. But they are great for getting a coffee or beer and watching the world turn.
In most nonresort towns, there are always one or two restaurants (sometimes it's a coffee shop) that are social centers for a large group of established patrons. Over time, they become virtual institutions, and change comes very slowly. The food is usually good standard fare, cooked as it was 20 years ago, and the decor is simple. The patrons have known each other and the staff for years, and the charla (banter), gestures, and greetings are friendly, open, and unaffected. If you're curious about Mexican culture, these are fun places to eat in and observe the goings-on.
You'll see multitudes of taquerías (taco joints) everywhere in Mexico. These are generally small places with a counter or a few tables set around the cooking area; you see exactly how they make their tacos before deciding whether to order. Most tacos come with a little chopped onion and cilantro, but not with tomato and lettuce. Find one that seems popular with the locals and where the cook performs with brio (a good sign of pride in the product). Sometimes a woman will be making the tortillas (or working the masa into gorditas or sopes, if these are also served) right there. You will never see men doing this -- this is perhaps the strictest gender division in Mexican society. Men do all other cooking and kitchen tasks, and work with already-made tortillas, but will never be found working masa.
Dining Tips
- Nearly all restaurants and bars that serve middle-class Mexicans use filtered water, disinfect their vegetables, and buy ice made from purified water. If in doubt, look for ice with a rough cylindrical shape and a hollow center, produced by the same kind of machinery across the country. Street vendors and market stalls are less consistent. I've never gotten sick on any of my travels to Mexico, but people who live there say a good way of keeping your stomach happy is by drinking one of the tiny Yakult yogurt drinks found in the dairy section of just about every grocery store or corner market.
- For the afternoon meal, the main meal of the day, many restaurants offer a multicourse daily special called comida corrida or menú del día. This is the most inexpensive way to get a full dinner.
- In Mexico, you need to ask for your check; it is considered rude to present a check to someone who hasn't requested it. If you're in a hurry, ask for the check when your food arrives.
- Tips are about the same as in the U.S. You'll sometimes find a 15% value-added tax on restaurant meals, which shows up on the bill as IVA. This is effectively the tip, which you may augment if you like. Just make sure you're not tipping twice.
- To summon the waiter, wave or raise your hand, but don't motion with your index finger, which is a demeaning gesture that may cause the waiter to ignore you. Or if it's the check you want, you can motion to the waiter from across the room using the universal scribbling motion against the palm of your hand.
Meals
desayuno -- Breakfast.
comida -- Main meal of the day, taken in the afternoon.
cena -- Supper.
Courses
botana -- A small serving of food that accompanies a beer or drink, usually served free of charge.
entrada -- Appetizer.
sopa -- Soup course. (Not necessarily a soup -- it can be a dish of rice or noodles, called sopa seca [dry soup].)
ensalada -- Salad.
plato fuerte -- Main course.
postre -- Dessert.
comida corrida -- Inexpensive daily special usually consisting of three courses.
menú del día -- Same as comida corrida.
Degree of Doneness
término un cuarto -- Rare, literally means one-fourth.
término medio -- Medium rare, one-half.
término tres cuartos -- Medium, three-fourths.
bien cocido -- Well done.
Note: Keep in mind, when ordering a steak, that medio does not mean "medium."
Miscellaneous Restaurant Terminology
cucharra -- Spoon.
cuchillo -- Knife.
la cuenta -- The bill.
plato -- Plate.
plato hondo -- Bowl.
propina -- Tip.
servilleta -- Napkin.
tenedor -- Fork.
vaso -- Glass.
IVA -- Value-added tax.
fonda -- Strictly speaking, a food stall in the market or street, but now used in a loose or nostalgic sense to designate an informal restaurant.
Popular Mexican Dishes
a la tampiqueña -- (Usually bistec a la t. or arrachera a la t.) A steak served with several sides, including but not limited to an enchilada, guacamole, rice, and beans.
adobo -- Marinade made with chiles and tomatoes, often seen in adjectival form adobado/adobada.
albóndigas -- Meatballs, usually cooked in a chile chipotle sauce.
antojito -- Literally means "small temptation." It's a general term for tacos, tostadas, quesadillas, and the like, which are usually eaten for supper or as a snack.
arrachera -- Skirt steak, fajitas.
arroz -- Rice.
bistec -- Steak.
bolillo -- Small bread with a crust much like a baguette.
buñuelos -- Fried pastry dusted with sugar. Can also mean a large, thin, crisp pancake that is dipped in boiling cane syrup.
cajeta -- Thick caramel sauce made from goat's milk.
calabaza -- Zucchini squash.
caldo tlalpeño -- Chicken and vegetable soup, with rice, chile chipotle, avocado, and garbanzos. Its name comes from a suburban community of Mexico City, Tlalpan.
caldo xochitl -- Mild chicken and rice soup served with a small plate of chopped onion, chile serrano, avocado, and limes, to be added according to individual taste.
camarones -- Shrimp. For common cooking methods, see pescado.
carne -- Meat.
carnitas -- Slow-cooked pork dish from Michoacán and parts of central Mexico, served with tortillas, guacamole, and salsa or pickled jalapeños.
cebolla -- Onion.
cecina -- Thinly sliced pork or beef, dried or marinated, depending on the region.
ceviche -- Fresh raw seafood marinated in fresh lime juice and garnished with chopped tomatoes, onions, chiles, and sometimes cilantro.
chalupas poblanas -- Simple dish from Puebla consisting of handmade tortillas lightly fried but left soft, and topped with different chile sauces.
chayote -- Spiny squash boiled and served as an accompaniment to meat dishes.
chilaquiles -- Fried tortilla quarters softened in either a red or a green sauce and served with Mexican sour cream, onion, and sometimes chicken (con pollo).
chile -- Any of the many hot peppers used in Mexican cooking, in fresh, dried, or smoked forms.
chile ancho -- A dried chile poblano, which serves as the base for many varieties of sauces and moles.
chile chilpotle (or chipotle) -- A smoked jalapeño dried or in an adobo sauce.
chile en nogada -- Chile poblano stuffed with a complex filling of shredded meat, nuts, and dried, candied, and fresh fruit, topped with walnut cream sauce and a sprinkling of pomegranate seeds.
chile poblano -- Fresh pepper that is usually dark green in color, large, and not usually spicy. Often stuffed with a variety of fillings (chile relleno).
chile relleno -- Stuffed pepper.
chivo -- Kid or goat.
cochinita pibil -- Yucatecan dish of pork, pit-baked in a pibil sauce of achiote, sour orange, and spices.
col -- Cabbage. Also called repollo.
consomé -- Clear broth, usually with rice.
cortes -- Steak; in full, it is cortes finas de carne (fine cuts of meat).
cuitlacoche -- Variant of huitlacoche.
elote -- Fresh corn.
empanada -- For most of Mexico, a turnover with a savory or sweet filling. In Oaxaca and southern Mexico, it is corn masa or a tortilla folded around a savory filling and roasted or fried.
empanizado -- Breaded.
enchilada -- A lightly fried tortilla, dipped in sauce and folded or rolled around a filling. It has many variations, such as enchiladas suizas (made with a cream sauce), enchiladas del portal or enchiladas placeras (made with a predominantly chile ancho sauce), and enchiladas verdes (in a green sauce of tomatillos, cilantro, and chiles).
enfrijoladas -- Like an enchilada, but made with a bean sauce.
enmoladas -- Enchiladas made with a mole sauce.
entomatadas -- Enchiladas made with a tomato sauce.
escabeche -- Vegetables pickled in a vinegary liquid.
flan -- Custard.
flautas -- Tortillas that are rolled up around a filling (usually chicken or shredded beef) and deep-fried; often listed on a menu as taquitos or tacos fritos.
gorditas -- Thick, fried corn tortillas, slit open and stuffed with meat or cheese.
horchata -- Drink made of ground rice, melon seeds, ground almonds, or coconut and cinnamon.
huazontle -- A vegetable vaguely comparable to broccoli, but milder in taste.
huitlacoche -- Salty and mild-tasting corn fungus that is considered a delicacy.
jitomate -- Tomato.
lechuga -- Lettuce.
limón -- A small lime. Mexicans squeeze them on everything from soups to tacos.
lomo adobado -- Pork loin cooked in an adobo.
masa -- Soft dough made of corn that is the basis for making tortillas and tamales.
menudo -- Soup made with beef tripe and hominy.
milanesa -- Beef cutlet breaded and fried.
mole -- Any variety of thick sauce made with dried chiles, nuts, fruit or vegetables, and spices. Variations include m. poblano (Puebla style, with chocolate and sesame), m. negro (black mole from Oaxaca, also with chocolate), and m. verde (made with herbs and/or pumpkinseeds, depending on the region).
pan -- Bread. A few of the varieties include p. dulce (general term for a variety of sweet breads), p. de muerto (bread made for the Day of the Dead holidays), and p. Bimbo (packaged sliced white bread).
panuchos -- A Yucatecan dish of masa cakes stuffed with refried black beans and topped with shredded turkey or chicken, lettuce, and onion.
papas -- Potatoes.
papadzules -- A Yucatecan dish of tortillas stuffed with hard-boiled eggs and topped with a sauce made of pumpkinseeds.
parrillada -- A sampler platter of grilled meats or seafood.
pescado -- Fish. Common ways of cooking fish include al mojo de ajo (pan seared with oil and garlic), a la veracruzana (with tomatoes, olives, and capers), and al ajillo (seared with garlic and fine strips or rings of chile guajillo).
pibil -- See cochinita pibil. When made with chicken, it is called pollo pibil.
picadillo -- Any of several recipes using shredded beef, pork, or chicken and onions, chiles, and spices. Can also contain fruit and nuts.
pipián -- A thick sauce made with ground pumpkinseeds, nuts, herbs, and chiles. Can be red or green.
poc chuc -- A Yucatecan dish of grilled pork with onion marinated in sour orange.
pollo -- Chicken.
pozole -- Soup with chicken or pork, hominy, lettuce, and radishes, served with a small plate of other ingredients to be added according to taste (onion, pepper, lime juice, oregano). In Jalisco it's red (p. rojo), in Michoacán it's clear (p. blanco), and in Guerrero it's green (p. verde). In the rest of Mexico, it can be any one of these.
puerco -- Pork.
quesadilla -- Corn or flour tortillas stuffed with white cheese and cooked on a hot griddle. In Mexico City, it is made with raw masa folded around any of a variety of fillings (often containing no cheese) and deep-fried.
queso -- Cheese.
res -- Beef.
rompope -- Mexican liqueur, made with eggs, vanilla, sugar, and alcohol.
salbute -- A Yucatecan dish like a panucho, but without bean paste in the middle.
sopa azteca -- Tortilla soup.
sopa tarasca -- A blended soup from Michoacán made with beans and tomatoes.
sope -- Small fried masa cake topped with savory meats and greens.
tacos al pastor -- Small tacos made with thinly sliced pork marinated in an adobo and served with pineapple, onion, and cilantro.
tamal -- (Not "tamale.") Masa mixed with lard and beaten until light and folded around a savory or sweet filling, and encased in a cornhusk or a plant leaf (usually corn or banana) and then steamed. Tamales is the plural form.
taquitos -- See flautas.
tinga -- Shredded meat stewed in a chile chipotle sauce.
torta -- A sandwich made with a bolillo.
Tuesday, November 26, 2013
Spanish Phrases to Learn Before You Go to Mexico
about.com
By Suzanne Barbezat
If you don't speak any Spanish at all, don't worry, many
people who work in the tourist industry in Mexico speak English.
However, any effort on your part to speak Spanish will go a long way
towards creating a rapport between you and the Mexicans you meet. You
don't have to take an intensive course - these few phrases will
communicate the most important things you need to say.
Hola
HelloMexicans tend to be quite formal when it comes to greetings. A simple "hola" is fine among friends, but in other situations, you should change the form you use depending on the time of day.
- Before noon: Buenos días (Good morning, Good day)
- From noon until dark: Buenas tardes (Good afternoon)
- At night: Buenas noches (Good evening, Good night)
Gracias
Thank you.It's always polite to thank people who are providing you with a service - and even better to say it in their language. The correct response is de nada. You should also learn learn to say please: por favor.
¿Cuanto cuesta?
How much is it?Of course, if you hope to understand the answer, you'll need to have some knowledge of the numbers in Spanish. In a restaurant, ask for la cuenta.
¿Donde está...?
Where is...?Perhaps the most essential one is ¿Donde está el baño? (Where is the restroom?). But knowing how to ask where things are can come in handy in many circumstances. Hopefully the person answering you will point so it won't matter if you don't understand their reply!
Me llamo...
My name is...The best way to learn Spanish is to talk with people, and the way to begin is by introducing yourself.
Disculpe
Excuse me.There are different forms to say this depending on the situation, but this is the one which works in most situations - if you're trying to get by someone and you want them to move out of your way, if you've made a faux-pas or if you're trying to get their attention.
¿Puedo tomar una foto?
May I take a photo?Some people don't like to have their picture taken, so to avoid conflicts, it's better to ask first.
No hablo español. ¿Habla usted inglés?
I don't speak Spanish. Do you speak English?As a last resort!
Monday, July 15, 2013
Survival Spanish
mexico.comNo one expects you to be fluent in Spanish, but it shows a great respect for the people and the country if you at least try to make basic conversation. You'll be surprised how pleased people will be when you can say "Muchas gracias" and "Buenas tardes." Don't worry: no one will make fun of your accent. Speaking bad Spanish is better than speaking no Spanish at all.
Mexicans are very polite and friendly, so we suggest you do the same and address people formally, using "señor" "señora" or "señorita" when you can.
¡Suerte! (That's Spanish for good luck!)
As opposed to English, the Spanish language has a formal and an informal way of addressing a person. You have probably heard the tú form, which is informal: "¿Cómo estás?" (How are you?) The formal version would be to leave the final "s" off the verb. "¿Cómo está?" If this is more than you need to know, see below for a table of common phrases. If you can, it's best to use the formal way of addressing people you meet.
| English | Spanish | English | Spanish |
| One | uno | Monday | lunes |
| Two | dos | Tuesday | martes |
| Three | tres | Wednesday | miércoles |
| Four | cuatro | Thursday | jueves |
| Five | cinco | Friday | viernes |
| Six | seis | Saturday | sábado |
| Seven | siete | Sunday | domingo |
| Eight | ocho | January | enero |
| Nine | nueve | February | febrero |
| Ten | diez | March | marzo |
| One hundred | cien | April | abril |
| Two hundred | doscientos | May | mayo |
| One thousand | mil | June | junio |
| In the morning | En la mañana | July | julio |
| In the afternoon | En la tarde | August | agosto |
| In the evening | En la noche | September | septiembre |
| Now | Ahorita | October | octubre |
| Earlier | Más temprano | November | noviembre |
| Later | Más tarde | December | diciembre |
| Before | Antes | In Spring | En la primavera |
| Soon | Pronto | In Summer | En el verano |
| A little while | Un ratito | In the Fall | En el otoño |
| In the Winter | En el invierno |
| English | Spanish |
| Please | Por favor |
| Thank you | Gracias |
| You are welcome | De nada |
| What time is it? | ¿Qué hora es? |
| Where are the restrooms? | ¿Dónde están los baños? |
| Where is the airport? | ¿Dónde está el aeropuerto? |
| Where’s a bank? | ¿Dónde hay un banco? |
| I need to make a phone call | Necesito un teléfono |
| How are you? | ¿Cómo está? |
| Hello | Hola |
| I am American | Soy noreteamericano |
| Good afternoon | Buenas tardes |
| Good morning | Buenos días |
| Good evening | Buenas noches |
| Excuse me | Disculpe |
| I | Yo |
| You | Usted |
| He | Él |
| She | Ella |
| They | Ellos |
| We | Nosotros |
| Mr. | Señor |
| Mrs. | Señora |
| Miss | Señorita |
| English | Spanish |
| Stop! | ¡Pare! |
| Help me! | ¡Auxilio! |
| Fire! | ¡Fuego! |
| Listen! | ¡Escuche! |
| Look! | ¡Mire! |
| It’s an emergency! | ¡Es una emergencia! |
| Police! | ¡Policía! |
| U.S. Embassy | Embajada de Estados Unidos |
| U.S. Consulate | Consulado de Estados Unidos |
| I need a doctor | Necesito un doctor |
| To the nearest hospital | Al hospital más cercano |
| English | Spanish |
| I am here as a tourist | Vengo de turista |
| I need a cab to hotel X | Necesito un taxi para ir al hotel X |
| What time does the next shuttle leave? | ¿A qué hora sale el próximo servicio de transporte? |
| Where is luggage claim? | ¿Dónde está el reclamo de equipaje? |
| Where is the exit? | ¿Donde está la salida? |
| What’s the local time? | ¿Cuál es la hora local? |
| Where can I rent a car? | ¿Dónde puedo rentar un coche? |
| Do you have any rooms available? | ¿Tiene habitaciones disponibles? |
| How much is a single room? | ¿Cuánto cuesta una habitación sencilla? |
| How much is a double room? | ¿Cuánto cuesta una habitación doble? |
| I’d like to make an international phone call | Quisiera hacer una llamada internacional |
| Can you get me a taxi, please? | ¿Me puede conseguir un taxi, por favor? |
| Can you clean my room later, please? | ¿Puede limpiar mi habitación más tarde, por favor? |
| The short version: ¡Más tarde, por favor! |
| English | Spanish |
| Can I have bottled water, please? | ¿Me puede dar agua embotellada, por favor? |
| Not too spicy, please | No muy picante, por favor |
| What time do you open? | ¿A qué hora abre? |
| What time do you close? | ¿A qué hora cierra? |
| One beer, please! | ¡Una cerveza, por favor! |
| A glass of wine, please | Un vaso de vino, por favor |
| Seafood | Mariscos |
| Beef | Carne |
| Chicken | Pollo |
| Vegetarian | Vegetariano |
| How much do I owe you? | ¿Cuánto le debo? |
| I don’t have change | No tengo cambio |
| Can you make change? | ¿Tiene cambio? |
| English | Spanish |
| How much is it? | ¿Cuánto cuesta? |
| Can I get it cheaper? | ¿Me lo puede dejar más barato? |
| No, that’s too much | No, es demasiado |
| I will give you half | Le doy la mitad |
| It’s very expensive | Es muy caro |
| English | Spanish |
| How much is the admission? | ¿Cuánto cuesta la entrada? |
| Is it open today? | ¿Está abierto hoy? |
| Which are the historic sites? | ¿Cuáles son los sitios históricos? |
| Can I climb the pyramid? | ¿Me puedo subir a la pirámide? |
| I want a guide | Quiero un guía |
| Let’s go swim | Vamos a nadar |
| Where are the beach towels? | ¿Donde están las toallas para la playa? |
| Beach | Playa |
| Ocean | Mar |
| Water | Agua |
| To swim | Nadar |
| Swimsuit | Traje de baño |
| English | Spanish |
| You are beautiful | Eres muy bella (guapo if you are talking to a guy) |
| Can I have your phone number? | ¿Me das tu teléfono? |
| Call me! | ¡Llámame por teléfono! |
| I will call you! | ¡Yo te llamo! |
| What do you want to drink? | ¿Qué quieres tomar? |
| English | Spanish |
| I have a hangover | Estoy crudo/cruda (if you are a girl) |
| I need sleep | Tengo que dormir |
| I have a sunburn | Estoy quemado/quemada |
| My stomach hurts | Me duele el estómago |
Wednesday, May 29, 2013
35 Resources to Get You PUMPED for Mexic
- April 24, 2013
savoirfaireabroad.com
It should be pretty obvious now that I love Mexico and that I think EVERYONE should experience the realMexico, the Mexico that exists beyond the white sand beaches and sparkling blue ocean in Cancun and other resort hotspots. The Mexico that is filled with history, culture, yummy food, and amazing people.
Okay, there are amazing Mexicans in the resort hotspots too.
I know you guys really want to come to Mexico now, but you’re not sure what to expect, and there is a slight possibility that some you think everyone wears ponchos and rides donkeys. On the off chance that you need a little Mexico prep help I’ve (along with some Mexican friends) compiled an awesome post of music, movies, books, and cookbooks to get you into the Mexican vibe before your trip.
Viva Mexico!!
Music
As much wish I could record a CD of the ‘Mexican noise’ from the barrio in Bucerias, I fear I’m the only one who would truly enjoy it. So here are some Mexican artists that come HIGHLY recommended by my friend Martha from Playa del Carmen.
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Movies
There are so many movies movies that involve Mexico in one way or another that it would be silly sto list them all here. So I’m picking my favourites. Some of them are about famous Mexicans, some are about travel in Mexico, and some simply take place in Mexico. Another great resource is the National Geographic Mexican video collection.
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Blogs
There are a couple Mexican blogs that are worth reading before, and during your travels in Mexico. The following blogs are either written by Mexicans, or by expats in Mexico. Either way there is a wealth of information available for both planning and inspiration.
Go Mexico Guide: a travel site that aims to provide you with useful information about and meaningful experiences in Mexico.
Mexico Travel: an About.com guide written by Suzanne Barbezat. Suzanne has been an expat in Mexico for 15 years and she is a wealth of Mexican knowledge. Suzanne also works as a guide in Oaxaca.
The Other Side of the Tortilla: a Mexican cooking, culture and travel blog showcasing the original writing and photography of Maura Wall Hernandez.
Mexican at Heart: Jessica is a Canadian expat who fell in love with a Mexican and now lives in Mexico City.
Journey Mexico: a fabulous resource website on Mexico that is sure to get your feet itchy!!
Books
Yay! Books about Mexico! These are some of my personal suggestions. Of course if you think I’ve missed something then feel free to leave your suggestions in the comments.
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Learning Spanish
Yes, yes you should attempt to learn Spanish before your trip to Mexico. Sure, some people speak okay English, but your travels will be a lot easier if you can speak some Spanish. Trust me!!
Cook Books
Authentic Mexican food is vastly different from what you’re use to eating at fast food restaurants like Taco Bell, or the stuff you make at home using Old El Paso products. So, if you enjoy cooking, and experimenting, then I suggest trying one or more of the following cookbooks. Mmmmm Mexican food…
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So, who is ready to book a trip to Mexico and tell me all about where they will be going?
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