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Spanish adjectives can be broadly divided into two groups: those whose lemma (the base form, the form found in dictionaries) ends in -o, and those whose lemma does not. The former generally inflect for both gender and number; the latter generally inflect just for number. Frío ("cold"), for
For other irregular verbs and their common patterns, see the article on Spanish irregular verbs. The tables include only the "simple" tenses (that is, those formed with a single word), and not the "compound" tenses (those formed with an auxiliary verb plus a non-finite form of the main verb), such as the progressive, perfect, and passive voice.
Spanish generally uses adjectives in a similar way to English and most other Indo-European languages. However, there are three key differences between English and Spanish adjectives. In Spanish, adjectives usually go after the noun they modify. The exception is when the writer/speaker is being slightly emphatic, or even poetic, about a ...
Virtually all verbs of the third conjugation (-ir), if they have an -e-or -o-as the last vowel of their stem, undergo a vowel-raising change whereby e changes to i and o changes to u, in some of their forms (for details, see Spanish irregular verbs). Examples include pedir ("to ask for"; e.g., pide ["he/she asks for"]), competir ("to compete ...
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
Many place-name adjectives and many demonyms are also used for various other things, sometimes with and sometimes without one or more additional words. (Sometimes, the use of one or more additional words is optional.) Notable examples are cuisines, cheeses, cat breeds, dog breeds, and horse breeds. (See List of words derived from toponyms.)
Spanish cuisine (Spanish: Cocina española) consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain's regional cuisines.
Name Image Description Aceitunas: Olives, sometimes with a filling of anchovies or red bell pepper: Albóndigas: Meatballs with sauce : Aioli "Garlic and oil" is a sauce, the classic ingredients of which are garlic, oil and salt, but the most common form of it includes mayonnaise and garlic, served on bread or with boiled or grilled potatoes, fish, meat or vegetables.
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