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The word tomato comes from the Spanish tomate, which in turn comes from the Nahuatl word tomatl [ˈtomat͡ɬ] pronunciation ⓘ. [2] The specific name lycopersicum, meaning "wolf peach", originated with Galen, who used it to denote a plant that has never been identified.
Documented Nahuatl words in the Spanish language (mostly as spoken in Mexico and Mesoamerica), also called Nahuatlismos include an extensive list of words that represent (i) animals, (ii) plants, fruit and vegetables, (iii) foods and beverages, and (iv) domestic appliances. Many of these words end with the absolutive suffix "-tl" in Nahuatl.
May be from Spanish chinche Chuño (definition) from ch'uñu Coca (definition) from kuka, via Spanish coca Cocaine (definition) from kuka (see above), probably via French cocaïne Condor (definition) from kuntur, via Spanish cóndor Gran Chaco (definition) from chaku, "hunt" Guanaco (definition) from wanaku Guano (definition) from wanu via ...
The Aztecs called (red) tomatoes xitōmatl, whereas the green tomatillo was called tōmatl; the latter is the source for the English word tomato. Many Nahuatl words have been borrowed into the Spanish language, most of which are terms designating things indigenous to the Americas. Some of these loans are restricted to Mexican or Central ...
Other names are Mexican green tomato and miltomate. In Spanish, it is called tomate de cáscara (husk tomato), tomate de fresadilla (little strawberry tomato), tomate milpero (field tomato), tomate verde (green tomato), tomatillo (Mexico; this term means "little tomato" elsewhere), miltomate (Mexico, Guatemala), farolito (little lantern), or ...
More than 20,000 revelers threw 160 tonnes of over-ripe tomatoes at each other in Spain on Wednesday in an epic, annual food fight known as the 'Tomatina.' Revelers hurl tomatoes in Spanish ...
La Tomatina is a Spanish festival in Buñol, Spain where participants throw tomatoes at each other. It is said to be the biggest food fight in the world. [1] [2] From the festival's origin as a food fight between friends in the 1940s, it has become a famous tourist attraction.
In modern Spanish cuisine, sofrito consists of garlic, onion and peppers cooked in olive oil, and optionally tomatoes or carrots. This is known as refogado, sufrito , or sometimes as estrugido in Portuguese-speaking nations, where only garlic, onions, and olive oil are considered essential, tomato and bay laurel leaves being the other most ...