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The first table lists the 100 most common word forms from the Corpus de Referencia del Español Actual (CREA), a text corpus compiled by the Real Academia Española (RAE). The RAE is Spain's official institution for documenting, planning, and standardising the Spanish language. A word form is any of the grammatical variations of a word.
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.
Herbs most commonly used include parsley, oregano, rosemary and thyme. [4] The use of garlic has been noted as common in Spanish cooking. [5] The most used meats in Spanish cuisine include chicken, pork, lamb and veal. [6] Fish and seafood are also consumed on a regular basis. [6] Tapas and pinchos are snacks and appetizers commonly served in ...
(pl.) aboiteaux A sluice or conduit built beneath a coastal dike, with a hinged gate or a one-way valve that closes during high tide, preventing salt water from flowing into the sluice and flooding the land behind the dike, but remains open during low tide, allowing fresh water precipitation and irrigation runoff to drain from the land into the sea; or a method of land reclamation which relies ...
This category is not for articles about concepts and things but only for articles about the words themselves. Please keep this category purged of everything that is not actually an article about a word or phrase. See as example Category:English words
This process will be sped up if creating sentences using multiple words from the list to construct sentences like "They think it is time to go" - "Ellos piensan que es hora de irse" in Spanish for instance. It is important to learn words in a given context and will make the words easier to remember.
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
See also References Further reading External links A acidulate To use an acid (such as that found in citrus juice, vinegar, or wine) to prevent browning, alter flavour, or make an item safe for canning. al dente To cook food (typically pasta) to the point where it is tender but not mushy. amandine A culinary term indicating a garnish of almonds. A dish served amandine is usually cooked with ...
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