Glossary of Spanish Food Words
|Word or Term
|tarta de queso
|taza para medir
|Tetilla, Queso de
||cow's-milk cheese from Galicia.It gets its name because of its resemblance to a woman's breast. Creamy but never bland, it has with a lingering pungency. Monterey Jack cheese has a similar creamy consistency but lacks the character of Tetilla cheese.
|tocino de cielo
||"heavenly bacon," a sweet made of egg yolks and sugar
|Torta del Casar
||an extraordinary sheep's milk cheese shaped like a pie or tart, made only in Casar, a village near Caceres in Extremadura. Popular since medieval times, it is very soft and creamy, perfect to dip into with crusty bread.
||an egg and potato based omelet
|tortilla de patatas
||Spanish potato omelet
|tortillita de camaron
||shrimp egg fritters, made with a thin batter and sizzled a la plancha
|Tronchon, Queso de
||a white semi-cured sheep's milk cheese from the village of Tronchon in Aragon, was famous as far back as the sixteenth century and mentioned in Don Quijote de La Mancha. Although village cheese making disappeared in recent decades, it has now been revived.
||an almond and honey confection of Arab origin now made in Jijona, Alicante and other regions. It comes as "Duro" a hard crunchy brittle (Alicante style) and "blando" in a soft halvah like bar (Jijona style). Available all year, but especially consumed during the Christmas season .
||acidic white wine from Basque country
||long thin sausage sold in coils, of Basque/Navarrese origin
||a Basque gastronomic society