types:
leche
produced by mammary glands of female mammals for feeding their young
plato
part of a meal served at one time
plato
a particular item of prepared food
cosher
food that fulfills the requirements of Jewish dietary law
puré
food prepared by cooking and straining or processed in a blender
mazacote
heavy and filling (and usually starchy) food
germen de trigo
embryo of the wheat kernel; removed before milling and eaten as a source of vitamins
vitamina
any of a group of organic substances essential in small quantities to normal metabolism
calostro
milky fluid secreted for the first day or two after parturition
cena
the main meal of the day served in the evening or at midday
picnic
any informal meal eaten outside or on an excursion
abreboca,
aperitivo,
tapa
food or drink to stimulate the appetite (usually served before a meal or as the first course)
sopa
liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
cocido,
guiso
food prepared by stewing especially meat or fish with vegetables
paella
saffron-flavored dish made of rice with shellfish and chicken
tapa
an aromatic or spicy dish served at the end of dinner or as an hors d'oeuvre
dulce
a food rich in sugar
postre
a dish served as the last course of a meal
ambrosía,
néctar
(classical mythology) the food and drink of the gods; mortals who ate it became immortal
crema,
natillas
sweetened mixture of milk and eggs baked or boiled or frozen
gelatina,
jalea
an edible jelly (sweet or pungent) made with gelatin and used as a dessert or salad base or a coating for foods
ensalada,
verde
food mixtures either arranged on a plate or tossed and served with a moist dressing; usually consisting of or including greens
curry
(East Indian cookery) a pungent dish of vegetables or meats flavored with curry powder and usually eaten with rice
tortilla
beaten eggs or an egg mixture cooked until just set; may be folded around e.g. ham or cheese or jelly
huevo frito
eggs cooked by sauteing in oil or butter; sometimes turned and cooked on both sides
croqueta
minced cooked meats (or vegetables) in thick white sauce; breaded and deep-fried
albóndiga,
croqueta
minced cooked meat or fish coated in egg and breadcrumbs and fried in deep fat
fondue
hot cheese or chocolate melted to the consistency of a sauce into which bread or fruits are dipped
macedonia
mixed diced fruits or vegetables; hot or cold
musaca
casserole of eggplant and ground lamb with onion and tomatoes bound with white sauce and beaten eggs
pizza
Italian open pie made of thin bread dough spread with a spiced mixture of e.g. tomato sauce and cheese
escalope
sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour
bistec tártaro
ground beef mixed with raw egg and e.g. onions and capers and anchovies; eaten raw
col rellena
parboiled head of cabbage scooped out and filled with a hash of chopped e.g. beef or ham and baked; served with tomato or cheese sauce
pimiento relleno
parboiled green peppers stuffed usually with rice and meat and baked briefly
tomate relleno
tomato cases filled with various mixtures and baked briefly
tomate relleno
tomato cases filled with various salad mixtures and served cold
sukiyaki
thin beef strips (or chicken or pork) cooked briefly at the table with onions and greens and soy sauce
sashimi
very thinly sliced raw fish
sushi
rice (with raw fish) wrapped in seaweed
tamal
corn and cornmeal dough stuffed with a meat mixture then wrapped in corn husks and steamed
tempura
vegetables and seafood dipped in batter and deep-fried
taco
a tortilla rolled cupped around a filling
burrito
a flour tortilla folded around a filling
frijoles refritos
dried beans cooked and mashed and then fried in lard with various seasonings