| ENGLISH |
SPANISH |
MOST USUAL ASSOCIATED WORDS |
| Lamb |
Cordero
Excellent, lean
rich dark meat |
Asado = Oven roasted until ‘falling off the bone’
Paletilla = Shoulder
Pierna = Leg
Chuletas = Chops (can be tough) |
| Beef |
Ternera
Eaten very
young here |
Bistek = thin ‘minute’ steak
Entrecote = Rump
Solomillo = Fillet
Estofado = Stew
Locals eat meat rare so if you want steak ‘pink but not blood’, say ‘Rosa per sin sangre’, ‘Well done’ = ‘Bien hecho’ and Medium = ‘Medio hecho’ |
| Pork |
Cerdo
Very good,
Locally produced |
Lomo = Loin – many recipes
Lechona = Suckling pig
Chuletas = Chops (can be tough)
Lomo con Col = pork with cabbage in a spiced pine-nut sauce |
| Chicken |
Pollo |
Al Ast = Spit roasted
Escalope = Breadcrumbed, can be chicken or pork |
| Rabbit |
Conejo |
Conejo con cebollas = Rabbit smothered in onions |
| Kid |
Cabrito |
Usually roasted or ‘jugged’ |
| Fish |
Pescado |
Merluza = Hake
Rape = Monkfish
Lubina = Sea Bass |
| Seafood |
Mariscos |
Mejillones = Mussels
Cangrejo = Crab
Sepia = Octopus
Gambas = Prawns
Calamares = Squid
Almejas = Clams |
| Soup |
Sopa |
Sopa de caldo = clear broth with rice or pasta
Sopas Mallorquinas = Local rustic speciality ‘dry’ soup of bread, vegetables, some meat and stock – baked |
| Mixed dishes |
Frito |
Frito Mallorquin is a rich mix of various offal, peppers, garlic and potatoes; seafood frito is also sometimes available |
| |
Parillada |
Like a ‘mixed grill’ of fish, sometimes also with seafood |
| Offal |
Large variety |
Callos = Tripe
Higado = Liver
Rinones = Kidneys
Pica Pica = Tapas of innards in hot sauce |
| Ham |
Jamon |
Serrano = cured ham similar to Parma ham
York = cooked sweet ham |
| Eggs |
Huevos |
Tortilla Espanola = Spanish omelette with potatoes
Tortilla Francesa = Plain omelette
Huevos revueltos = Scambled eggs |
| Cheese |
Queso |
Many types. Try local Grimalt or rich Manchego |
