Food and Dining Vocabulary

Mastering food and dining vocabulary is essential for navigating restaurants and discussing your culinary preferences in Spanish-speaking countries. This guide provides you with the fundamental words and phrases to confidently order meals, describe food, and engage in conversations about cuisine.

Basic Food Items

Start with these essential food categories:

Fruits (Las frutas) Your basic fruit vocabulary includes manzana (apple), plátano (banana), naranja (orange), uva (grape), fresa (strawberry), and limón (lemon). When shopping at markets or ordering desserts, you’ll frequently encounter these terms.

Vegetables (Las verduras) Essential vegetable terms include tomate (tomato), zanahoria (carrot), lechuga (lettuce), cebolla (onion), pimiento (bell pepper), and pepino (cucumber). These form the foundation of many Spanish dishes.

Meats (Las carnes) Common meat vocabulary includes pollo (chicken), carne de res (beef), cerdo (pork), cordero (lamb), and pavo (turkey). You’ll find these prominently featured in traditional dishes across Spanish-speaking regions.

Fish and Seafood (El pescado y los mariscos) Key seafood terms include atún (tuna), salmón (salmon), camarones (shrimp), pulpo (octopus), and mejillones (mussels). Coastal regions especially feature these ingredients in their cuisine.

Meal Times

Spanish-speaking cultures have distinct meal schedules:

El desayuno (breakfast) A light meal served around 8-9 AM, typically consisting of café con leche and toast or pastries.

El almuerzo (lunch) The main meal of the day, served between 2-4 PM. This is often a multi-course affair featuring a primer plato (first course) and segundo plato (main course).

La merienda (afternoon snack) A light meal enjoyed in the late afternoon, often including coffee or tea and small sandwiches.

La cena (dinner) Usually lighter than lunch and served after 9 PM, consisting of tapas or a simple main dish.

Essential Restaurant Phrases

These phrases will help you navigate dining situations:

“¿Tiene una mesa para dos?” (Do you have a table for two?) “¿Podría ver la carta?” (Could I see the menu?) “¿Cuál es el plato del día?” (What’s the dish of the day?) “La cuenta, por favor” (The bill, please) “¿Me puede traer…?” (Could you bring me…?)

Food Descriptions

Express your preferences with these descriptive terms:

Tastes and Textures

  • Delicioso/a (delicious)
  • Picante (spicy)
  • Dulce (sweet)
  • Salado (salty)
  • Amargo (bitter)
  • Crujiente (crunchy)
  • Suave (soft)
  • Jugoso (juicy)

Temperature

  • Caliente (hot)
  • Frío (cold)
  • Tibio (warm)

Dietary Requirements

Express your dietary needs:

“Soy vegetariano/a” (I’m vegetarian) “Soy vegano/a” (I’m vegan) “Tengo alergia a…” (I’m allergic to…) “No puedo comer…” (I can’t eat…) “Sin gluten” (gluten-free) “Sin lácteos” (dairy-free)

Cultural Tips

Understanding these cultural aspects will enhance your dining experience:

  • Meals are social events that can last several hours
  • Lunch is typically the largest meal of the day
  • Tipping practices vary by country but 10% is generally acceptable
  • Say “buen provecho” before starting your meal
  • The fork stays in your left hand throughout the meal

Regional Specialties

Each Spanish-speaking region has its signature dishes:

Spain

  • Paella Valenciana: A saffron-flavored rice dish with seafood, chicken, and vegetables from Valencia
  • Gazpacho: Cold tomato-based soup with vegetables, perfect for hot summers
  • Tortilla española: A thick omelet made with potatoes and onions, served at any time
  • Jamón ibérico: Premium cured ham from black Iberian pigs fed primarily on acorns

Mexico

  • Tacos al pastor: Marinated pork tacos cooked on a vertical spit, inspired by Lebanese shawarma
  • Mole poblano: Rich sauce made with chocolate and dozens of ingredients, usually served with turkey
  • Chiles en nogada: Stuffed poblano peppers with walnut sauce, a patriotic dish showing Mexico’s flag colors
  • Pozole: Traditional hominy soup with meat, garnished with fresh vegetables and lime

Argentina

  • Asado: Not just grilled meat, but a social event centered around barbecuing
  • Empanadas: Savory pastries filled with meat, cheese, or vegetables
  • Dulce de leche: Sweet milk caramel used in desserts and as a spread
  • Mate: A caffeine-rich herbal tea shared socially using a special gourd and metal straw

Peru

  • Ceviche: Fresh raw fish “cooked” in lime juice with chili and onions, Peru’s national dish
  • Lomo saltado: Stir-fried beef with onions, tomatoes, and french fries, showing Chinese influence
  • Ají de gallina: Shredded chicken in a creamy yellow pepper sauce
  • Pisco sour: Iconic cocktail made with grape brandy, lime juice, and egg white

With this vocabulary foundation, you can confidently navigate menus, order food, and engage in conversations about cuisine across the Spanish-speaking world. ¡Buen provecho!

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