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Glossary of Spanish Food Words

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Word or Term Definition
salchichon applied to any food preserved in salt, en salazon
salmorejo gazpacho thickened with bread
salpicon Very finely diced ingredients bound with a sauce or, in the case of fruit, a syrup. A salpicon is eaten cold.
salteado to season with salt and pepper
samfaina sauted
San Simon, Queso de from Galicia is a cow's-milk cheese, pear shaped, like a Tetilla. It is heavily smoked, and medium-cured, with a slight herbal flavor.
serrano (adj.) "of the mountain," e.g., jamon serrano
setas wild mushrooms
sidra a hard, very dry cider that is the typical drink of Asturias in northern Spain, often replacing wine as a lunch or dinner accompaniment. It is also used to make sauces for meat and fish. As a substitute for cooking in the USA use only hard cider available in liquor stores. It is a bit sweeter than the Asturian cider but works very well in cooking. In addition, sidra describes a sparkling cider imported from Spain is often found in Spanish markets. This product is quite sweet and meant to be used like champagne, not as a cooking liquid.
sidra cider. Principally made (and consumed) in the communities of Asturias, Cantabria, and the Basque country
sobrassada pork sausage from the Balearic Islands, of a spreading consistency, cured with large amounts of pimenton
socarrat highly valued by connoisseurs of paella, the rice at the center of the pan's base, which becomes caramelized or lightly burned during cooking
solomillo sirloin, fillet
sopa soup

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