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GENERAL TERMS - Catalan
menjar to eat
beure to drink
menjar food
restaurant restaurant
cafè café
cambrer/cambrera waiter/waitress
compte bill
propina tip
esmorzar breakfast
dinar midday meal, lunch
sopar evening meal, dinner, supper
merienda afternoon snack
ganivet knife
forquilla fork
cullera spoon
got glass
gel ice
tovalló napkin
bon profit! Bon appétit!
amanida catalana Catalan salad made
with lettuce, onion, cucumber, tomato
and olives, and topped with assorted
cured meats
botifarra amb mongetes Catalan pork
sausage with white beans
bunyols deep-fried pastry filled with fish,
cheese, sausage or ham
calamars farcits squid stuffed with
chopped meat or mushrooms
escalivada dish made from grilled eggplant,
red peppers, tomatoes and onions
escudella meat stew with beans, potatoes,
and vegetables
fideuá Catalan paella, made with vermicelli
noodles instead of rice
fricandó braised beef or veal with a rich
sauce, sometimes served with mushrooms
pa amb tomàquet toasted bread smeared
with tomato and garlic and drizzled with
olive oil
parrillada a varied platter of grilled fish
tortilla de patatas a round, thick potato
omelette, cut into wedges
bou beef
pollastre chicken
carn de porc pork
bistec steak
xai lamb
peix fish
bacallà salt cod
vedella veal
pa bread
sopa soup
formatge cheese
DRINKS AND DESSERT
avellana hazelnuts; staple of the Catalan diet
botifarra negre pork blood sausage
canelons square pieces of thin pasta filled with a mixture of
meat, bread crumbs, and either white wine, sherry, or
vermouth;
served on special occasions
cargols snails, often roasted in a casserole dish or cooked in a
sauce made from garlic, olive oil and parsley
coca thin, flatbread-like snack with either savory (e.g.
tuna, red
peppers) or sweet (sugar, pine nuts) toppings
embotits general name for meat products, such as sausage
and ham
esqueixada cod salad
garrotxa circular-shape goat cheese, also known as pell
olivas olives
pernil cured ham
samfaina sautéed eggplant and vegetable mixture that tops such
fish as salt cod
suquet stew-like sauce used primarily in fish dishes
xampinyons mushrooms
xató escarole salad with fish