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This word ending—thought to be difficult for Spanish speakers to pronounce at the time—evolved in Spanish into a "-te" ending (e.g. axolotl = ajolote). As a rule of thumb, a Spanish word for an animal, plant, food or home appliance widely used in Mexico and ending in "-te" is highly likely to have a Nahuatl origin.
from Spanish chocolate, from Nahuatl xocolatl meaning "hot water" or from a combination of the Mayan word chocol meaning "hot" and the Nahuatl word atl meaning "water." Choctaw from the native name Chahta of unknown meaning but also said to come from Spanish chato (="flattened") because of the tribe's custom of flattening the heads of male infants.
A number of words widely used in Nicaragua which have Nahuatl, Chibcha or other native origins, in particular names for flora, fauna and toponyms. Some of these words are used in most, or all, Spanish-speaking countries, like chocolate and aguacate ("avocado"). For a more complete list, see List of Spanish words of Nahuatl origin. Certain words ...
Gazpacho (Spanish: [ɡaθˈpatʃo / ɡahˈpatʃo]) or gaspacho (Portuguese: [ɡɐʃˈpaʃu]), also called Andalusian gazpacho, is a cold soup and drink made of raw, blended vegetables. [1] It originated in the southern regions of the Iberian Peninsula and spread into other areas.
a Spanish meat made from unweaned lambs (roast lechazo-lambs-). Very typical of Valladolid. Lechazo de Castilla y León. Lomo embuchado: everywhere meat a cured meat made from a pork tenderloin. In its essentials, it is the same as Cecina, the Spanish air dried cured smoked Beef tenderloin Longaniza: everywhere sausage
From standard Spanish acicalado bembé a big party. [3] [6] bichote Important person. From English big shot. [7] birras Beer. [3] bochinche gossip [8] boricua The name given to Puerto Rico people by Puerto Ricans. [3] bregar To work on a task, to do something with effort and dedication. [9] broki brother or friend. [5] cafre a lowlife.
Chimichanga served in restaurant (Melbourne, Australia)The origin of the chimichanga is uncertain. According to Mexican linguist and philologist Francisco J. Santamaría's Diccionario de Mejicanismos (1959), Chivichanga is a regionalism from the State of Tabasco: [1]
Migas (Spanish pronunciation:, Portuguese pronunciation:) ("crumbs" in English) is a dish traditionally made from stale bread and other ingredients in Spanish and Portuguese cuisines. Originally introduced by shepherds , migas are very popular across the Iberian Peninsula , and are the typical breakfast of hunters at monterías in southern Spain.