| Cooking
Meathods |
| Aceite |
Oil |
| Ahumado |
Smoked |
| A la barbacoa/ a la brasa |
Barbequed |
| A la parilla |
Grilled |
| A la plancha |
Grilled on a hot plate |
| A la romana |
Fried in batter |
| A la vasca |
With parsley, garlic, and peas |
| Al ajillo |
Cooked in oil and garlic |
| Asado |
Roasted/ baked |
| Caliente |
Hot |
| Carne |
Meat |
| poco hecha |
rare |
| mediana |
medium |
| muy hecha |
well done |
| Casero |
Home made |
| Cocinado al vapor |
Steamed |
| Con perejil/ con tomates y ají |
With parsley/ with tomatoes and
green peppers |
| Crudo |
Raw |
| En escabeche |
Marinated in sweet and sour
sauce |
| Escalfado |
Poached |
| Frío |
Cold |
| Frito |
Fried |
| Gratinado |
Grated |
| Guisado/ estofado |
Braised/ stewed |
| Herbido |
Boiled |
| Mantequilla |
Butter |
| Marinado |
Marinated |
| Rebozado |
Breaded of fried in batter |
| Relleno |
Stuffed |
| Salsa mahonesa |
Mayonnaise sauce |
| Salsa romesco |
Sauce of peppers, garlic, and
hot peppers |
| Salsa vinagreta |
Vinaigrette |
