Spanish Food Dictionary: An Ongoing A-Z Guide

After writing two cookbooks, doing so so so much research, living in Spain since 2010 (follow along here), and shopping, cooking and eating Spanish food since then, I’ve come to know firsthand how food vocab can present a basic problem. Even in the day and age of AI, there is a basic food vocabulary gap thanks to regionality and hyper local terms.

This dictionary is the reference I wish had existed when I arrived. It is my attempt to cover the Castilian Spanish food terms you will encounter most often, organized to be useful as well as comprehensive.

The A-Z section covers individual ingredients and dishes.

The sections before it cover the vocabulary you need first: how Spanish menus work, how food is cooked, and how to talk about what you want.

I will be continuously adding to this as new terms occur to me, so feel free to leave a comment! Or heavens forbid, a correction!

Here we go!

How Spanish Menus Work

Before the ingredients, the architecture.

Menú del día. The fixed-price lunch menu, typically served Monday through Friday at midday. It includes a first course, a second course, dessert or coffee, bread, and often a drink, for a set price that varies by restaurant but is almost always the best-value eating in Spain.

La carta. The menu. A full à la carte menu. This is what you order from at dinner, or when you want to compose your own meal outside the fixed menu structure.

Primer plato. First course. Usually a salad, soup, vegetable dish, or legume-based stew.

Segundo plato. Second course. Usually a protein: fish, meat, or egg-based dish.

Postre. Dessert.

Entrantes. Starters, smaller dishes served before the main courses begin. Not the same as the primer plato, which is part of the formal menu structure.

Raciones. Full-sized sharing portions of tapas dishes. Ordering a ración of jamón or croquetas for the table is the correct approach at most bars.

Media ración. A half portion. Useful when you want to try several things without committing to a full ración of each.

Tapa. A small serving of food, originally free with a drink in some regions, now more often a small paid portion. The size and price vary significantly by city and bar.

How Spanish Food Is Cooked: Key Preparation Terms

These terms appear on menus constantly and are very helpful for understanding what you’re getting. I also find them to be the more advanced translation terms in cuisine but so useful.

A la plancha. Cooked on a flat iron griddle with minimal oil and high heat. The most common preparation for fish and meat at Spanish restaurants.

Al horno. Oven-roasted. Cochinillo al horno, lechazo al horno, merluza al horno. The oven preparations in Spanish cooking for meats tend toward long, slow roasting with very little intervention.

A la brasa. Grilled. Cooked over live embers. Different from a plancha: the smoke is part of the flavor.

Frito / Frita. Fried. Spain has a sophisticated frying culture, particularly in Andalucía, where pescaíto frito (small fried fish) is a high art form.

Estofado. Braised or stewed slowly in liquid, usually with wine, aromatics, and vegetables.

En escabeche. Preserved or marinated in a vinegar-based liquid with oil, aromatics, and often saffron or paprika. One of the oldest preparation methods in Spanish cooking. Escabeche can be served cold or at room temperature and is particularly common with fish and game.

Ahumado / Ahumada. Smoked. Salmón ahumado, queso ahumado.

A la romana. Battered and fried. Calamares a la romana, merluza a la romana.

Rebozado / Rebozada. Breaded or coated, similar to a la romana but a broader term.

En su tinta. In its own ink. Most commonly seen with squid: calamares en su tinta or chipirones en su tinta.

Al ajillo. Cooked with garlic and olive oil, often with a little dried chili. Gambas al ajillo is the definitive version.

Al pil-pil. A Basque cooking technique in which cod is cooked slowly in olive oil and its own gelatin is emulsified into a thick, silky sauce. The technique requires patience and a specific wrist motion.

Crudo / Cruda. Raw.

En papillote. Cooked in a paper or foil parcel, a technique borrowed from French cooking but present on Spanish restaurant menus.

A punto. Cooked to the correct doneness. When ordering meat, you may be asked how you want it: poco hecho (rare), al punto or en su punto (medium), or bien hecho (well done).

Spanish Cheese: A Brief Reference

Spain produces more varieties of protected-designation cheese than almost any country in Europe. Here are just a few, hopefully this list will grow!

Manchego. The most internationally recognized Spanish cheese. Made from Manchega sheep's milk in Castilla-La Mancha, aged from a few weeks (fresco or semicurado) to over a year (curado or viejo). The flavor intensifies and sharpens with age. Buy it at the market; the vacuum-packed supermarket version is a different product. I did a podcast on Manchego here.

Cabrales. A powerful blue cheese from Asturias, made from a blend of cow's, sheep's, and goat's milk and aged in mountain caves. Strong and mineral. Excellent with cider.

Idiazábal. A smoked or unsmoked pressed cheese from the Basque Country and Navarra, made from raw Latxa sheep's milk. Firm, slightly smoky in its smoked form, with a clean lanolin quality.

Tetilla. A mild, creamy cow's milk cheese from Galicia, shaped like a small breast, which is what the name means. Often smoked.

Roncal. A firm, smoky ewe's milk cheese from Navarra with a slightly peppery finish. The first Spanish cheese to receive protected designation of origin status.

Mahón. A pressed cow's milk cheese from Menorca, ranging from mild and buttery when young to sharp and crystalline when aged. Often rubbed with olive oil, paprika, and butter during curing.

Torta del Casar. A creamy, almost liquid sheep's milk cheese from Extremadura with a slightly bitter rind. Traditionally eaten by cutting off the top and scooping out the interior. Stinky but mild to the taste!

Queso fresco. Fresh unaged cheese, mild and slightly tangy. Used in cooking and eaten on its own with honey or membrillo.

Spanish Cured Meats: What You Need to Know

Jamón ibérico. Cured ham from the Iberian pig, a breed native to the Iberian Peninsula. The quality varies by what the pig ate. Jamón ibérico de bellota, from pigs that spent their final months eating acorns in oak forests (dehesas), is the finest cured meat in the world. The fat is soft, marbled, and rich in oleic acid. It melts at room temperature. Buy it sliced to order, not pre-packaged. Did a whole episode on jamón ibérico too!

Jamón serrano. Cured ham from white pig breeds. Aged in mountain air (serrano means "from the sierra"). Leaner than ibérico, firmer in texture, and considerably less expensive. A different product rather than an inferior one.

Chorizo. A cured sausage made from pork, garlic, and pimentón (smoked paprika), which gives it its characteristic red color. Comes in dozens of regional varieties: fresh, semi-cured, and fully cured; sweet or spicy; thin or thick. You know I did an episode on chorizo!

Morcilla. Blood sausage. The Burgos version, made with rice and onion, is the most famous. The Andalusian version uses pine nuts and spices. Both are excellent fried or grilled.

Salchichón. A firm cured pork sausage seasoned with black pepper rather than pimentón. Milder in flavor than chorizo. F

Lomo ibérico. Cured pork loin from the Iberian pig. Sliced thin and eaten as an embutido (cured meat).

Cecina. Air-cured beef, particularly associated with León. Sliced thin like jamón, with an intense, almost gamey flavor. Excellent with a drizzle of good olive oil and almonds.

Fuet. A thin, dry-cured pork sausage from Cataluña (included here because it appears on Castilian Spanish menus throughout the country under this name). Mild, slightly tangy, often eaten with bread and tomato.

The A-Z Spanish Food Dictionary

A

Aceite. Oil. Aceite de oliva is olive oil. Aceite de oliva virgen extra (AOVE) is extra virgin olive oil, the highest quality classification. Spain is the world's largest producer of olive oil. The quality range is enormous.

Aceituna. Olive. Spain produces hundreds of varieties. The manzanilla (from Seville) and the gordal (fat queen) are the most commonly encountered at bars. Aceitunas aliñadas are marinated olives, usually with garlic, cumin, and citrus peel.

Adobo. A marinade of vinegar, garlic, oregano, and spices, used particularly in southern Spain for fish and pork before frying.

Ajo. Garlic. Central to Spanish cooking so much that the air smells of it. Ajo blanco is a cold Andalusian soup made from almonds, garlic, bread, and olive oil. Sopa de ajo is a Castilian garlic soup with bread and egg.

Albóndigas. Meatballs. Often served in tomato sauce as a tapa or first course.

Alcachofa. Artichoke. Particularly associated with Navarra and Catalonia, where they are grown to exceptional quality.

Alcaparras. Capers. Used in salads, fish dishes, and as a garnish.

Almeja. Clam. Spain's clam vocabulary is specific: almeja fina is the prized carpet shell clam; almeja babosa and almeja rubia are other common varieties. OFten steamed in white wine with garlic and parsley (almejas a la marinera).

Almendra. Almond. Central to the Moorish-influenced sweets of southern Spain and used extensively in sauces, particularly romesco and picada.

Anchoa. Anchovy. The word anchoa specifically refers to salt-cured anchovies, typically from Cantabria, packed in olive oil. Boquerón refers to fresh anchovies, usually served either fried or marinated in vinegar (boquerones en vinagre). The distinction matters enormously.

Angula. Baby eel. One of the most prized and expensive ingredients in Spanish cooking, particularly associated with the Basque Country. Traditionally served in a small clay dish (cazuelita) sizzling in olive oil with garlic and dried chili.

Arroz. Rice. The base of paella and hundreds of other rice dishes. Arroz caldoso is a soupy rice. Arroz meloso is a creamy rice cooked to a consistency between risotto and paella. Arroz negro is rice cooked in squid ink.

Atún. Tuna. The red tuna (atún rojo) of the Strait of Gibraltar, caught during the almadraba season in late spring, is considered among the world's finest. Bonito del norte is the white tuna of the Cantabrian Sea, used for canned conservas of exceptional quality.

Azafrán. Saffron. Spain's La Mancha region produces some of the world's best. Essential in paella, fideuà, and certain rice dishes.

B

Bacalao. Salted dried codfish. One of the pillars of Spanish cooking, particularly in the Basque Country, where it appears in dozens of classic preparations: al pil-pil, a la vizcaína, al club ranero. Bacalao must be desalted before cooking by soaking in cold water for 24 to 48 hours, changing the water several times.

Berberecho. Cockle. Small, sweet bivalves from Galicia, typically steamed and eaten cold with a drop of lemon. Among the finest conservas in Spain.

Berenjena. Aubergine/eggplant. Roasted, fried, or stuffed. Berenjenas de Almagro, small purple aubergines pickled in vinegar and pimentón, are a classic from Castilla-La Mancha.

Bocadillo. A sandwich made on a barra de pan, a Spanish-style baguette. The bocadillo is fundamentally different from a sandwich (sándwich), which uses sliced white bread. A bocadillo de jamón is one of the great simple foods of Spain.

Bocarte. Anchovy. A regional term from the north (Cantabria) for anchovy in its pre-cooked state.

Bogavante. European lobster. Larger and more intensely flavored than the langosta (spiny lobster). Arroz con bogavante is a luxury rice dish served at special occasion restaurants along the Spanish coast.

Boquerón. Fresh anchovy. Served fried (boquerones fritos) or marinated in vinegar (boquerones en vinagre), where the acidity cures them white. A staple of Andalusian tapas bars.

Butifarra. A fresh or cured pork sausage from Catalonia and the Balearic Islands, appearing on menus throughout Spain. Comes in multiple varieties including butifarra negra (with blood) and butifarra blanca (without).

C

Cabrales. See cheese section above.

Calamar. Squid. Calamares a la romana (battered and fried rings) are ubiquitous. Calamares en su tinta (in squid ink sauce) is a Basque classic. Chipirones are small whole squid, often stuffed or grilled.

Caldo. Stock or broth. Caldo gallego is a Galician broth of greens, beans, and pork. Caldo de pescado is fish stock, the base of many coastal rice dishes.

Callos. Tripe stew. Callos a la madrileña, cooked with chorizo, morcilla, and tomato, is a Madrid institution.

Cecina. See cured meats section above.

Centollo. Spider crab. Galicia's most prized crustacean. Txangurro in the Basque Country, where it is often prepared stuffed and baked in its own shell.

Chistorra. A fast-cured, thin pork sausage from Navarra and the Basque Country, seasoned with garlic and pimentón. Thinner than chorizo, with a softer texture, eaten fried or grilled. Should actually be spelled txistorra.

Chorizo. See cured meats section above.

Chuletón. A large, thick rib steak, usually from old dairy cows (vaca vieja or vaca gallega), cooked over live embers. The Basque and Navarran chuletón, served on the bone and barely cooked, is one of the great arguments for the simplicity of good meat and fire.

Cigala. Norway lobster or langoustine. Smaller and more delicate than lobster, usually grilled simply or served in rice dishes. One of the sweeter shellfish in the Spanish market.

Cochinillo. Roast suckling pig. The Segovian preparation, cooked in wood-fired clay ovens until the skin shatters like ceramic, is the standard against which all others are measured.

Cocido. A stew cooked with various meats and vegetables. Cocido madrileño is the definitive version: chickpeas, pork belly, morcilla, chorizo, chicken, marrow bone, and cabbage, traditionally served in three courses (vuelcos): broth first, then the chickpeas and vegetables, then the meats. But then there’s several regional versions like cocido lebaniego or cocido montañes.

Codorniz. Quail. Usually roasted or grilled. A common game bird on Spanish menus, particularly in autumn.

Conejo. Rabbit. A classic component of Valencian paella and common in stews across the country.

Cordero. Lamb. Lechazo (milk-fed lamb) from Castilla y León, roasted in clay dishes in wood-fired ovens, is among Spain's most celebrated dishes. Cordero al chilindrón, braised with peppers and tomato, is a Navarran and Aragonese classic.

Croqueta. A deep-fried béchamel croquette. The interior should be molten, almost liquid. The most common fillings are jamón and bacalao. The quality gap between a good croqueta and a bad one is considerable.

D

Dátiles. Dates. Often served wrapped in bacon as a pintxo or tapa in the Basque Country and Navarra.

Dorada. Sea bream. Dorada a la sal (whole fish baked in a crust of coarse salt) is a classic preparation that keeps the flesh extraordinarily moist.

E

Embutido. The general term for cured sausages and meats. A tabla de embutidos is a charcuterie board.

Empanada. A pastry casing filled with meat, fish, or vegetables. The Galician empanada, made with atún, bacalao, or sardines, is the most famous. Smaller individual versions are empanadillas.

Ensalada. Salad. Spanish salads tend to be simple: tomato, lettuce, onion, olive oil. Ensalada mixta adds tuna, egg, and olives. Ensaladilla rusa is potato salad with vegetables and mayonnaise, a staple of tapas bars.

Escalivada. Catalan roasted vegetable dish of aubergines and red peppers, typically served at room temperature with olive oil.

Espárrago. Asparagus. White asparagus from Navarra, preserved in jars, is a luxury product eaten with good mayonnaise. Fresh green asparagus from Extremadura and Andalusia appears in spring.

F

Fabada. The great bean stew of Asturias, made with fabes (large white beans), chorizo, morcilla, and lacón (cured pork shoulder). Rich, dense, and deeply satisfying.

Fideuà. A Valencian dish made with thin noodles (fideos) instead of rice, cooked in a fish or seafood broth in a paella pan. The noodles should develop a crispy bottom layer (socarrat) identical to the rice crust in paella.

Flan. Crème caramel. A constant on Spanish menus, from simple dairy versions to elaborate preparations with orange, coffee, or vanilla.

Foie. Foie gras. Despite being a French import, it appears frequently on Spanish restaurant menus, particularly in the Basque Country and Navarra.

G

Gamba. Shrimp or prawn. Gamba blanca from Huelva and gamba roja from the Mediterranean are considered the finest varieties. Gambas al ajillo, sizzled in olive oil with garlic and dried chili, is the definitive preparation.

Garbanzo. Chickpea. The foundation of cocido madrileño and potaje de vigilia, and a staple of Spanish home cooking in countless preparations.

Gazpacho. The cold soup of Andalusia, made from tomatoes, cucumber, pepper, garlic, vinegar, and olive oil, blended smooth and served cold. The best versions are made in summer with tomatoes at peak ripeness. Salmorejo is the thicker, richer cousin from Córdoba, made with more bread and no cucumber.

Guindilla. A long, thin green chili pepper from the Basque Country and Navarra, pickled in vinegar. Mild to moderately spicy. A classic accompaniment to grilled fish and pintxos.

H

Habas. Broad beans. Young habas eaten raw with jamón serrano is a classic spring tapa in Andalusia. Cooked habas appear in stews with chorizo and morcilla throughout the country.

Hígado. Liver. Less common on modern menus than historically, but still present in traditional cooking. Hígado encebollado (liver with onions) is the standard preparation.

Hongos / Setas. Mushrooms. Hongos typically refers to porcini (boletus); setas is the broader term for wild mushrooms. Spain has an extraordinary foraging culture, particularly in the Basque Country, Navarra, and Catalonia. Revuelto de setas (scrambled eggs with wild mushrooms) is a classic autumn tapa.

Huevo. Egg. Huevos rotos or huevos estrellados are fried eggs broken over fried potatoes, often with jamón or chorizo. Huevos a la flamenca are baked eggs in tomato sauce with chorizo, serrano ham, and vegetables, from Andalusia.

J

Jamón. See cured meats section above. One of the most important words in the Spanish food vocabulary.

Judía. Bean. Judías verdes are green beans. Judías blancas are white beans. Judías pintas are pinto beans. Fabes are the large white beans of Asturian fabada.

L

Lacón. Cured pork shoulder, particularly associated with Galicia. Lacón con grelos (with turnip tops) is the classic preparation.

Langosta. Spiny lobster. Finer in flavor than langostino (king prawn) but often confused with it. Bogavante is the European clawed lobster.

Lechazo. Milk-fed lamb. See cordero above.

Leche. Milk. Leche merengada is a traditional Spanish cold drink made from milk infused with lemon peel and cinnamon. Leche frita (fried milk) is a dessert of thick custard that is set, sliced, coated, and fried.

Lomo. Loin. Can refer to pork loin (lomo de cerdo), either fresh or cured. Lomo ibérico is among the finest cured meats Spain produces.

Lubina. Sea bass. One of the most common fish on Spanish restaurant menus, served a la sal, a la plancha, or al horno.

M

Marisco. Shellfish and crustaceans collectively. Galicia is the center of Spanish shellfish culture, producing barnacles (percebes), spider crabs, clams, mussels, and cockles of exceptional quality. A marisquería is a restaurant specializing in seafood.

Mejillón. Mussel. Spain is the world's largest producer of cultivated mussels. Mejillones al vapor (steamed) or en escabeche (pickled in vinegar and spices, sold in tins) are the standard preparations.

Membrillo. Quince paste. The classic accompaniment to Manchego and other aged Spanish cheeses.

Menestra. A vegetable stew, typically made with artichokes, peas, asparagus, and green beans, often finished with jamón. The Navarran version is the most celebrated.

Merluza. Hake. The most important white fish in Spanish cooking, particularly in the north. Merluza a la vasca (Basque-style hake in a green sauce with clams) is one of the great dishes of Spanish cuisine.

Migas. Crumbs. A dish from the pastoral tradition made with old bread, moistened with garlic, paprika and oil.

Morcilla. See cured meats section above.

Mosto. Grape must, the unfermented juice of crushed grapes. Drunk at bars during grape harvest season, particularly in wine-producing regions. A popular drink at bars for those who don’t do alcohol.

N

Navajas. Razor clams. Grilled on a plancha with olive oil, garlic, and parsley, or simply a la plancha with sea salt. One of the simplest and most satisfying things in Spanish cooking.

Nécora. Swimming or velvet crab. Smaller than centollo, sweeter in flavor. A Galician delicacy, typically boiled and eaten cold.

Ñora. A small round dried red pepper, mild and sweet, used to flavor rice dishes, stews, and sauces throughout Spain. The base flavor of many classic Spanish preparations.

O

Oreja. Ear. Oreja de cerdo (pig's ear), grilled or braised, is a classic tapa in Madrid and Castile.

Ostras. Oysters. Less central to Spanish food culture than to French, but produced in Galicia and the Basque Country. Eaten raw with lemon.

P

Paella. A rice dish cooked in a wide, shallow pan (also called a paella) over live fire. The authentic Valencian version contains chicken, rabbit, green beans, garrofón beans, tomato, and saffron. Seafood paella is a separate preparation. Mixed paella (mar y montaña) is a Valencian original but has been widely imitated and frequently misunderstood. Which is why I did a whole podcast about it!

Pan. Bread. Spain's bread culture is regional and serious. Barra is the baguette-style loaf. Hogaza is a large round country loaf. Chapata is ciabatta-style bread. Mollete is the soft, flat Andalusian roll. Pan de pueblo is generic village bread, usually meaning a dense, well-crusted country loaf.

Patata. Potato. What would Spain be without potatoes? Patatas bravas (fried potato cubes with spicy sauce) are ubiquitous. Patatas a la riojana are potatoes braised with chorizo and pimentón. Tortilla de patatas (potato omelette) is the most important egg preparation in Spanish cooking.

Percebe. Goose barnacle. One of the most prized and expensive shellfish in Spain, harvested from rocks on the Galician and Cantabrian coasts. Eaten simply boiled in salted water, with fingers.

Pimentón. Smoked paprika. La Vera in Extremadura and Murcia both produce protected-designation pimentón. Sweet (dulce), bittersweet (agridulce), and hot (picante) varieties exist. Essential to chorizo, patatas a la riojana, pulpo a la gallega, and dozens of other dishes.

Pimiento. Pepper. Pimiento rojo is red pepper. Pimiento verde is green pepper. Pimientos del piquillo are small red peppers from Navarra, roasted and peeled, sold in jars and tins. They are among the finest convenience ingredients in Spanish cooking.

Pisto. A Spanish ratatouille of tomatoes, peppers, courgettes, and onions, cooked down slowly in olive oil. Associated with Castilla-La Mancha, where it is sometimes called pisto manchego.

Pulpo. Octopus. Pulpo a la gallega (or pulpo a feira) is the Galician classic: boiled octopus cut with scissors, dressed with olive oil, coarse salt, and pimentón, served on a wooden board. One of the most imitated dishes in Spain.

Q

Queso. Cheese. See the cheese section above for the most important varieties.

R

Rape. Monkfish. A firm, meaty white fish with no bones in the flesh (the skeleton is a central cartilage). Excellent a la plancha or in sauces. Rabo de rape (monkfish tail) is the standard market cut.

Revuelto. Scrambled eggs cooked soft and loose, usually with an additional ingredient: revuelto de gambas, revuelto de setas, revuelto de ajetes (wild garlic shoots). Spanish scrambled eggs are not the British or American version. They are cooked slowly, barely set, almost custardy.

Rodaballo. Turbot. One of the finest fish in Spanish waters. A whole wild rodaballo, grilled over coals, is a luxury experience at Basque and Cantabrian asadores (grill restaurants).

S

Salmorejo. See gazpacho above.

Sardina. Sardine. Sardinas a la brasa, fresh sardines grilled over embers, are a summer food along the Galician, Cantabrian, and Basque coasts. The best are eaten standing up, outside, with bread and white wine.

Sepia. Cuttlefish. Fleshy and rich, with a more intense flavor than squid. Grilled, in stews, or in its own ink.

Solomillo. Tenderloin or fillet steak. The most tender cut of beef, and correspondingly expensive. Often served a la plancha or with a sauce (al Cabrales, al foie, al roquefort).

Sofrito. The flavor base of countless Spanish dishes: onion, garlic, and tomato cooked slowly in olive oil until reduced and caramelized. The foundation of rice dishes, stews, and sauces.

T

Ternera. Veal or young beef. Ternera gallega and ternera asturiana are protected designations for beef from those regions.

Tomate. Tomato. Spain's tomatoes, particularly from Andalusia in late summer, are extraordinary. Pan con tomate (bread rubbed with cut tomato, olive oil, and salt) reveals their quality better than any cooked preparation.

Tortilla. In the food context: tortilla española or tortilla de patatas, the potato and egg omelette that is one of the central dishes of Spanish cooking. Served at all temperatures, at all hours, in almost every bar in the country.

Trucha. Trout. Trucha a la navarra (stuffed with jamón and pan-fried) is the classic preparation, from the rivers of Navarra and Aragón.

U-Z

Uvas. Grapes. Twelve grapes eaten at midnight on New Year's Eve (las doce uvas de la suerte) is one of the most universal Spanish food traditions.

Venado. Venison. Common on autumn menus in hunting regions: Castilla y León, Extremadura, Castilla-La Mancha. Usually braised with red wine and aromatics.

Verduras. Vegetables. Verduras a la plancha (grilled vegetables) is a standard side dish and first course option across Spain.

Vermú. Vermouth. The Spanish vermouth tradition, particularly strong in Catalunya, Madrid, and the Basque Country, centers on the vermú hour: the late morning aperitivo session, typically between noon and two on weekends, with vermouth, olives, and anchovies.

Vieira. Scallop. The symbol of the Camino de Santiago and a Galician specialty. Usually baked in the shell with onion, jamón, and breadcrumbs (vieiras a la gallega).

Vinagre. Vinegar. Sherry vinegar (vinagre de Jerez) is one of Spain's great condiments, with a Protected Designation of Origin and a complexity that sets it apart from basic wine vinegar.

Zumo. Juice. Zumo natural means freshly squeezed. Zumo de naranja natural, made from Spanish oranges in the bar in front of you, is among the better simple pleasures in the country.

Essential Drinks Vocabulary

Agua con gas / sin gas. Sparkling / still water.

Café con leche. Half espresso, half hot milk. The default Spanish coffee.

Café solo. Straight espresso.

Café cortado. Espresso with a small amount of milk.

Caña. A small draft beer, typically around 200ml. The correct size for tapas bar drinking.

Cava. Spanish sparkling wine made by the traditional method, primarily from Catalonia. The brut nature and brut reserva categories are the most serious.

Clara. Beer mixed with lemon soda (Clara con limón) or plain soda (Clara con casera). Light and refreshing.

Horchata. A cold drink made from tiger nuts (chufas), water, and sugar. Valencia's most important non-alcoholic drink. Served at horchaterías, often with fartons (long pastries for dipping).

Orujo. A grape-based spirit, the Spanish equivalent of grappa. Orujo de hierbas (herb-infused) from Galicia is the most common variety.

Sidra. Cider. The natural, slightly cloudy cider of Asturias and the Basque Country is poured from a height (escanciado) to oxygenate it. Low in alcohol, slightly sour, and nothing like commercial cider.

Tinto de verano. Red wine mixed with lemon soda over ice. The summer alternative to sangria and considerably more commonly drunk by Spaniards themselves.

Txakoli. A slightly sparkling, high-acid white wine from the Basque Country. The official pairing for pintxos, poured from a height like sidra to develop a light effervescence.

Vermú. See above.

Vino. Wine. Vino tinto is red. Vino blanco is white. Vino rosado is rosé. Vino de la casa is house wine, served by the glass or carafe, and frequently the most sensible order.

A Note on Regional Terms

Spain is a country of languages. Catalan, Galician, Basque, and other regional languages produce food terms that appear on local menus and are not always translated into Spanish. This dictionary covers Castilian Spanish, the common language across all regions. There are many terms not yet appearing here that are regional-language word for a preparation that exists under a different name in standard Spanish.

Marti Buckley is an award-winning cookbook author and journalist based in San Sebastián, Spain. She is the author of Basque Country and The Book of Pintxos, and the host of the podcast Spain Explained.