| Word or Term |
Definition |
| maíz tierno |
sweet corn |
| Macedonia |
mixture of diced vegetables or fruits. |
| machacar |
grind |
| maduro |
ripe |
| magdalena |
sweet breakfast cupcake |
| magro |
lean (meat) |
| Mahon, Queso de |
from the island of Menorca and is a mild semi-soft, cow's-milk cheese with a unique taste-a little like a Gouda. |
| majado, majao |
a mixture of spices, herbs, often added in the final stages of cooking, prepared in a mortar and pestle |
| Majorero, Queso de |
a semi-cured goat cheese from Fuentevantura in the Canary Islands. It acquires its uniquee flavor from the marjoram on which the goats graze. |
| malaga wine |
An intense raisin-flavored fortified Spanish wine, generally served as a dessert wine or between meals. Strictly speaking, true Malaga wine is aged only in th province of Malaga. |
| manchego |
of the high mountain plane of La Mancha, sheep's cheese from that reagion: queso manchego |
| manchego cheese |
authentic Manchego cheese is made only from the whole milk of Manchega sheep reared in the La Mancha region. This semifirm cheese has a rich yet mellow flavor, and is used universally with ham, membrillo, sherry, almonds, olives. |
| Manchego, Queso de |
sheep's-milk cheese from Manchega ewes on the central plains of La Mancha. It is the cheese most widely available in Spain. It runs the range from semi-soft and mild to hard and sharp, depending on how long it has been cured. O variety is cured for several months in olive oil. |
| manteca |
lard |
| mantecado |
Christmas sweet made of almonds and lardt. The most crumbly version is called polvoron |
| mantequilla |
butter |
| manzana |
apple |
| manzanilla |
a dry, light,crisp wine, similar to fino sherry, produced exclusively in Sanlucar de Barrameda; or chamomile for tea; or variety of table olive |
| mar i muntanya |
"sea and mountain," any dish combining seafood and meat: "Surf & turf" |
| marinate |
raw meat or fish put into a mixture of flavors before being cooked. Marinades also often help to tenderize meat. A typical marinade may contain wine, vinegar, citrus juice, or oil, together with herbs, garlic, bay leaves, and spices. |
| marinera |
general term for seafood cookery, as in cocina marinera |
| marisco |
shellfish |
| mariscos |
seafood |
| marmitako |
tuna and potato casserole from the Basque Country |
| masa |
dough |
| matanza |
traditional sacrificing and processing of a pig |
| mayonesa |
mayonnaise |
| mazapan |
a Christmas sweet made solely of ground almonds and honey. |
| mejillon |
mussel |
| melón |
melon |
| melaza |
molasses |
| melocotón |
peach |
| membrillo |
quince |
| menestra |
vegetable medley made mostly in the spring, originally from Navarra. It may also contain lamb or chicken. |
| menta |
mint |
| menu de gustacion |
tasting menu |
| merendero |
picnic site, snack bar |
| merienda |
afternoon snack |
| merluza |
hake, served lightly fried in Andalucía, or with salsa verde (parsley and olive oil) in the North |
| mezclar |
mix |
| michirones |
a recipe from Murcia made from dried broad beans |
| miel |
honey |
| miel de cana |
sugar cane syrup |
| migas |
fried bread crumbs with garlic, chopped panceta, tocino, red pepper,. |
| mixed herbs |
A collection of commercially available dried herbs. |
| mojama |
dry cured salted fish, usually tuna |
| mojo |
sauce from the Canary Islands,such as mojo picón (spicy), mojo verde with coriander |
| molido, pulverizado |
ground |
| mollejas, lechecillas |
sweetbreads |
| mollete |
muffin |
| mona |
an Easter speciality of Catalonia -authentixcally is a rich brioche |
| mongetes |
popular Catalán dish of white beans and grilled sausage |
| mora |
blackberry |
| morcón |
blood sausage |
| morcilla |
a Spanish blood sausage often used in stews and sliced and fried as an accompaniment to eggs or as an appetizer. Often combined with rice or onion. |
| morros |
snout, "face" meat, usually of pork or beef |
| mortadela |
fine-ground pork slicing sausage used in sandwiches, unlike Italian mortadella, the Spanish version often includes olives |
| mortero |
mortar, usually used for crushing spices, garlic, or herbs |
| mostaza |
mustard |
| mostaza |
mustard |
| muslo de pollo |
chicken drumstick |
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