A guide to food in Spain – L-M-N
A B C D-E F-G-H I-J-K L-M-N O-P-Q R S T U-V-W-X-Y-Z
L
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lacón: Galician cured ham (foreleg)
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lacón con grelos: Galician cured ham with tender turnip shoots/leaves.
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lamprea: lamprey
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langosta: lobster
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langostinos: king prawns (Panaeus kerathurus)
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lapa: limpet
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laurel: bay leaf
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leche: milk
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lechal: spring lamb or kid goat
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lechazo: spring lamb
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lechón (cochinillo): suckling pig
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lechuga: lettuce
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legumbres: pulses
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lengua: tongue
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lenguado: sole
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lentejas: lentils
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levadura: yeast
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levadura (en polvo): baking powder
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licores: liquors
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liebre: hare
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lima: lime
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limón: lemon
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llard (Catalan): lard
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llardons (Catalan): pork scratchings
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llonganissa (Catalan): raw or cured pork sausage
- Logroño: A tapas pilgrimage in Logroño (The Guardian) “But my vote goes to Logroño, the untouristy capital of La Rioja, for the sheer concentration of tapas bars in its medieval old town. Almost 50 are crammed into a single block about the size of four tennis courts. I counted 24 in 100 steps along Calle del Laurel, 13 in 50 paces along Travesía del Laurel. Calle San Agustin and Calle Albornoz complete the circuit with a dozen more. Hemingway treated his taste buds here during his Iberian travels, while King Juan Carlos has given them his royal seal of approval.”
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lombarda: red cabbage
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lomo: pork loin
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lomo embuchado: cured pork loin
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longaniza: thin raw or cured pork sausage
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lubina: sea bass (Dicentrarchus labrax)
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lucio: pike
M
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macarrones: macaroni
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macedonia de fruta: fruit salad
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madroño: strawberry tree fruit
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magdalena: cupcake
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magro: lean (meat)
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mahón: cheese from Menorca
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mahonesa: mayonnaise
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maicena: cornstarch or cornflour
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maíz: corn
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majado: mixture of garlic and ground spices added to a dish in its final stages.
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Málaga: sweet wine
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manchego: cured sheep’s milk cheese from La Mancha
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mandarina: tangerine
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manos de cerdo: pigs’ trotters
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manteca: lard
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mantecado: sweet biscuit with almonds and lard. Traditionally eaten at Christmas.
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mantequilla: butter
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manzana: apple
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manzanilla 1: chamomile
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manzanilla 2: a variety of fino sherry
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mar i muntanya (Catalan):
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margarina: margarine
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mariscada: seafood feast
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marisco: seafood
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marmitako:
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mató: a type of fresh curd cheese from Catalonia
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mayonesa: mayonnaise
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mazapán: marzipan
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mejorana: marjoram (Origanum majorana)
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mel i mató: staple Catalan dessert consisting of a fresh curd cheese (mató) with a generous helping of honey (mel) poured on top.
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melaza: molasses
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melisa: lemon balm (Melissa officinalis)
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melocotón: peach
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melón: melon. Melón con jamón is a popular starter.
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melva: bullet tuna (Auxis rochei)
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membrillo: quince
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menestra de legumbres: vegetable stew
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menta: mint
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menjar blanc (Catalan): blancmange, exactly the same as the British version, menjar means to eat in Catalan. It is a speciality of Reus in Tarragona province.
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menú del día: fixed price menu
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menudos: offal
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merluza: hake. Merluza is one of the most popular fishes in Spain. There are several classes of merluza on the market depending on how they are caught. In order of quality, price and availability:
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Merluza de pincho
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Merluza de palangre
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Merluza de arrastre
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Merluza a la sidra in Asturias is a superb dish. Small hake are sometimes served, rather grotescally, curled up, so that the animal seems to be biting its own tail.
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merluza al ajoarriero: hake with garlic and chilis
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merluza en salsa verde: hake in a parsley and wine sauce
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mermelada: jam or marmalade
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mero: grouper
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migas: a traditional dish made with leftover bread. It is one of the more varied dishes en Spain.
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milhojas: mille-feuille pastry
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mona:
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mojama: salted and cured tuna loin. Mojama from alicante enjoys particular fame.
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mojo picón: green or red spicy sauce from the Canary Islands. Often used to acompany Papas arrugadas.
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molleja: sweetbread (offal)
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moniato: sweet potato / yam
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montadito / montado: small tapa served on bread slices
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mora: blackberry
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morro: snout
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morros de cerdo: pigs’ cheeks
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morteruelo: Manchegan paté with pork, hare and partridge. Eaten hot or cold.
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moscatel: sweet dessert wine
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mostaza: mustard. In Spain, when not French, a dull yellow American-style condiment eaten with hotdogs.
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músic (Catalan): Mixed nuts and dried fruits. The origin of the name dates back to mediaeval times, when troubadors who literally sang for their supper, were given this dish in return for an evening’s entertainment. Everything should be really fresh and in good condition (fruits secs means nuts in Catalan, dry fruits as opposed to fresh fruits) traditionally this is served with a sweet moscatel wine. It is a good choice as a sweet for people who don’t like sweets! (Simon Rice)
N
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nabo: turnip
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naranja: orange. Possibly brought to Spain from India by Vasco de Gama in the early 16th century. Valencia is the leading orange producer in the EU with most grown in Valencia and Murcia.
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nata: cream
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nata agria: sour cream
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nata montada: whipped cream
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natillas: cold custard
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navajas: razor clams
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nécora: velvet crab (Liocarcinus puber)
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nectarina: nectarine
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níscalos: wild mushrooms
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nisperos: meddler fruit
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nuez: walnut. Walnut production is centred in Galicia, Leon and Asturias. Eaten in desserts such as nogada aragonesa and in Catalonia with músic and mel i mató.
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nuez moscada: nutmeg
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ñora: spicy dry round pepper used as a condiment
A B C D-E F-G-H I-J-K L-M-N O-P-Q R S T U-V-W-X-Y-Z
