Food Glossary

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A punto– Medium-cooked meat
Aceite (de oliva)– olive oil
Aceituna– olive
Aceto (balsámico)– (basalmic) vinegar
Ajo– garlic
Apio– celery
Batata– sweet potato
Berenjena– eggplant
Bife de Chorizo– A cut of boneless beef (purely Argentinean) located in the loin region
Calabaza– pumpkin
Cebolla– onion
Cerdo– pork
Cocida– medium-well done meat
Colita de cuadril– Rump
Cordero– lamb
Cubierto– a cover charge, per head, found in most restaurants.
Ensalda– salad
Entrada– main course
Filete– basic tomato sauce
Hongo– mushroom
Jugosa– medium-rare meat
Lechuga– lettuce
Lomo– beef tenderloin
Malbec– red wine derived from a popular Argentine grape
Milanesa– a breaded and fried beef, veal, or chicken
Muy cocida– well-done meat
Muy Jugosa– rare-cooked meat
Palta– avocado
Papa– potato
Pepino– cucumber
Pollo– chicken
Puré– mashed. Puré usually refers to mashed potatoes, although many restaurants also feature puré de calabaza (pureed pumpkin) or puré de batata (pureed sweet potato)
Repollo– cabbage
Tomate– tomato
Vacio– hindquarter
Verduras– vegetables
Zanahoria– carrot

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