I was once told that if you want to be a real Chef, you should not let anyone buy the ingredients of your creations for you. Because the plate is your canvas, your paints will be your ingredients, your knives will be your brushes, and those who will buy your works of art will be your guests. And if there is a golden rule when cooking, it is that the ingredients must be fresh and of good quality, that’s where the local market comes in, and the ritual begins: see, smell, touch and taste! Or so you thought, until you run into a barrier: language.
Spanish has become an increasingly common language and present in everyone’s life, whether you find yourself in a market with Latinos, or you’re living in a Spanish-speaking country for a while. The food in Spanish sometimes has names that may sound or look similar to English, but other times they won’t resemble it at all, or their pronunciation will change to almost become a new word.
If you work in a restaurant, it’s important to know the names of common foods in both English and Spanish. This way, you can communicate with your customers and coworkers more effectively. But fear not, we’ve brought for you a few lists of food in Spanish, so you won’t freeze up again thinking “how do you say carrot in Spanish?” the next time you find yourself shopping or at the restaurant.
Now, if you’re ready to know things like what’s comino in Español, here are some essential food terms to know:
Meats
When you are shopping or preparing a recipe, you create this mental list that you cross off. Today will be the same and for our first food list in Spanish we will start with meats, that almost fundamental part of any dish, especially in Latin cuisine where you can’t have arroz con pollo without pollo (in case you were wondering what’s chicken in Spanish, this would be it).
Red Meats/Carnes Rojas
| Spanish | English |
|---|---|
| Res | Beef |
| Vaca | Cow |
| Buey | Ox |
| Caballo | Horse |
| Cabra / Chivo | Goat |
| Cerdo (solomillo) | Pork (sirloin) |
| Cordero (adulto) | Lamb (adult) |
| Ovejo | Sheep |
| Pato | Duck |
| Ternera | Veal |
| Toro | Bull |
Check Out Our
Spanish Training for Restaurants
White Meats/Carnes Blancas
| Spanish | English |
|---|---|
| Cerdo (lomo) | Pork (loin) |
| Codorniz | Quail |
| Conejo | Rabbit |
| Cordero (joven) | Lamb (young) |
| Mariscos | Seafood |
| Pavo | Turkey |
| Pescado | Fish |
| Pollo | Chicken |
Charcuterie/Charcutería
| Spanish | English |
|---|---|
| Jamón | Ham |
| Chorizo | Hard pork sausage |
| Fuet | Catalan sausage |
| Salchichón | Salami-type sausage |
| Mortadela | Mortadella |
| Salchicha | Sausage |
| Morcilla | Blood sausage |
| Panceta, tocino, tocineta | Bacon |
Sauces
I love food in Spanish, English, and any other language you can think of. Something I don’t love is a dish that could have been perfect and wasn’t, and a poorly prepared sauce can ruin any dish. On the other hand, if it is a sauce that is made with the right thickness, color, aroma and flavor, that service will be on a level of gods. If you are reading recipes in Spanish language, and you don’t want to fail when preparing your sauces, take note:
| Spanish | English |
|---|---|
| Salsa fría | Cold sauce |
| Salsa caliente | Hot / Warm sauce |
| Salsa oscura | Brown sauce |
| Salsa blanca | Blond / White sauce |
| Vinagreta | Vinaigrette |
| Alemana | Allemande / German |
| Roug / boloñesa | Bolognese |
| Yogur | Yogurt |
| Bechamel | Béchamel |
| Barbacoa | Barbecue |
| Holandesa | Hollandaise |
| Velouté | Velouté |
| Española | Espagnole |
| Tomate | Tomato |
| Mayonesa | Mayonnaise |
| A la pimienta | Pepper |
| Queso | Cheese |
| Pesto | Pesto |
| Picante | Hot / Spicy |
| Kétchup, cátchup o cátsup | Ketchup |
| Mostaza | Mustard |
| Soya | Soy |
| Inglesa | Worcestershire |
Check Out Our
English Training for Restaurants
Ingredients
Although most chefs and cooks like to elaborate the ingredients that help them prepare their recipes, there are some that not only come from nature, but also come already manufactured. They are of high quality and make the job easier, resulting in significant time savings. So, without a doubt, like this Spanish food vocab, they go straight to the checklist of every restaurant.
| Spanish | English |
|---|---|
| Agua | Water |
| Huevos | Eggs |
| Sal | Salt |
| Azúcar (blanca y morena) | Sugar (White, Brown) |
| Miel | Honey |
| Mantequilla (con y sin sal) | Butter (salted, unsalted) |
| Nata / Crema de leche | Cream |
| Gelificantes (agar agar, cmc) | Gelling agent |
| Aceite de… maíz, oliva, canola, soya | Corn, olive, canola, soybean… Oil |
| Vinagre de… manzana, vino, alcohol | Apple cider, wine, alcohol… Vinegar |
| Humo líquido | Liquid smoke |
| Pasta de tomate | Tomato paste |
| Harina (con y sin leudante) | Leavening / Non-leavening flour |
| Fécula de maíz | Corn starch |
| Vinos | Wines |
| Quesos | Cheeses |
| Leche | Milk |
| Frutos secos | Dried fruit |
| Mermeladas | Jams |
| Trufa (negra y blanca) | Truffle (black and white) |
| Fresco / De temporada | Fresh / Seasonal |
| Granos y cereales | Grains and cereals |
| Ajonjolí / Sésamo | Sesame |
| Arroz | Rice |
| Arvejas | Peas |
| Avena | Oats |
| Cebada | Barley |
| Centeno | Rye |
| Fororo | Fororo |
| Frijol blanco | White Beans |
| Frijol negro | Black beans |
| Frijol ojos Negros | Black-eyed peas |
| Frijol rojo | Red bean |
| Garbanzos | Chickpeas |
| Girasol | Sunflower seed |
| Guisante | Pea |
| Lentejas | Lentils |
| Linaza | Flaxseed |
| Maíz amarillo | Yellow corn |
| Maíz blanco | White corn |
| Maní | Peanut |
| Soja | Soybeans |
| Trigo | Wheat |
| Quinchoncho | Chinchoncho |
Fruits & Vegetables
Since humans have been human, there have always been discussions about the differences in the classification between vegetables and fruits (don’t get me started on tomatoes). The truth of the matter is that they are the standard-bearers of the contours and are responsible for 80% of the flavor they bring to the final result of the recipes. If you want to know the name of this food in Spanish, they are:
| Spanish | English |
|---|---|
| Fruta | Fruit |
| Verdura, hortaliza | Vegetable |
| Tubérculo | Tuber |
| Ají | Chili |
| Ajo | Garlic |
| Cilantro | Cilantro |
| Hongos | Mushrooms |
| Lechuga | Lettuce |
| Cebolla | Onion |
| Cebolleta | Chives |
| Pimentón | Pepper |
| Cereza | Cherry |
| Tomate | Tomato |
| Tamarindo | Tamarind |
| Albaricoque | Apricot |
| Fresa | Strawberry |
| Mango | Mango |
| Durazno | Peach |
| Melón | Melon |
| Pera | Pear |
| Lechosa / papaya | Milk fruit / Papaya |
| Limón, lima | Lemmon, Lime |
| Banana / Cambur | Banana |
| Piña | Pineapple |
| Apio | Celery |
| Zanahoria | Carrot |
| Papa | Potato |
| Yuca | Cassava |
Spices
Recipes in Spanish and English share something, that ace up their sleeve… Spices. They give that nuance, that unexpected touch that surprises the taste buds. Now, you may be wondering: How do you say spices in Spanish? The answer is “Especias” (never “Especies”, which means Species). But if you’re looking for something more specific, don’t miss this list:
| Spanish | English |
|---|---|
| Azafrán | Saffron |
| Cacao | Cocoa |
| Canela | Cinnamon |
| Cardamomo | Cardamom |
| Clavos de olor | Cloves |
| Comino | Cumin |
| Cúrcuma | Turmeric |
| Curry | Curry |
| Jengibre | Ginger |
| Laurel | Bay leaf |
| Nuez moscada | Nutmeg |
| Orégano (entero, molido, en polvo) | Oregano (whole, ground, powder) |
| Pimienta (roja, negra, rosada, blanca, verde) | (Red, Black, Pink, White, Green) Pepper |
| Paprika (picante, dulce, ahumado) | Paprika (spicy, sweet, smoked) |
| Albahaca | Basil |
| Hierbabuena | Peppermint |
| Menta | Mint |
| Romero | Rosemary |
| Eneldo | Dill |
| Estragón | Tarragon |
| Salvia | Sage |
| Tomillo | Thyme |
| Perejil | Parsley |
Being able to communicate with your customers and coworkers is essential in the restaurant business, whether you work in the front or back of the house. By learning some key food terms in Spanish, you’ll be one step closer to being bilingual and an important part of the team. Plus, don’t forget to impress your boss next time they ask you how to say “carrot” in Spanish!
About the Author:
Specializations: Spanish Tutors on Zoom
Bio: 28-year-old graphic designer and writer with 7 years of experience, passionate about communication in all its aspects as the main tool to forge links. I consider myself a detailed, patient, and empathetic person, so even if you consider yourself a difficult student, I will know how to guide you to reach the level of Spanish you need for whatever activity you have in mind. As a student of Literature, I always had the same love for books and their stories, as well as for the Spanish language and its formation. I believe that the best way to learn is to be passionate about what you are learning and that is what I always want to achieve with my students. I have worked with children, adolescents, and adults, so I have knowledge about the different learning stages that a person can go through and the different strategies to approach them.
View my Profile to Book a Private Spanish Lesson
Other articles: Spanish for Electricians – 250+ Electrical Terms and Phrases to Get the Job Done, Kitchen Emergencies in Spanish and How Do You Handle Them, Essential Safety Tips for Restaurant Kitchens in Spanish, Master Spanish Restaurant Vocabulary and Upskill Your Staff, Kitchen Utensils in Spanish: Tools and Appliances