Re: localismos comestibles
Hola lauracipolla!
En este momento se me ocurre de ejemplo el "corn".
En Argentina le decimos choclo, pero en otros paises tengo entendido que lo llaman maíz o mazorca.
Si me acuerdo de otro ejemplo te cuento!
Saludos!!
Re: localismos comestibles
Quote:
Originally Posted by MariaLaura
Hola lauracipolla!
En este momento se me ocurre de ejemplo el "corn".
En Argentina le decimos choclo, pero en otros paises tengo entendido que lo llaman maíz o mazorca.
Si me acuerdo de otro ejemplo te cuento!
Saludos!!
Hay millones... en Perú le llaman al pop corn cancha, también se le llama palomitas de maíz.
En México al choclo le llaman elote.
Frijoles, frejoles, porotos, habichuelas... en fin, hay tantos.
Re: localismos comestibles
gracias, marialaura y elvizconde. (los de las palomintas y el cancha estaban en la lista!)
me parece que "choclo" y "elote" designan principalmente la mazorca de maíz (es decir, "ear of corn", count noun, la mazorca entera, para comer los granos de ahí directamente); aunque en Argentina también decimos "tarta de choclo", por ej. y nos referimos a la mezcla hecha con los granos (mass noun = maíz/corn). elote creo que es = ear of corn (count noun). (en Argentina también le decimos "humita" a la mezcla de granos de choclo/maíz para rellenar).
los de los porotos/frijoles/habichuelas son también buenos ejemplos! y se me ocurrieron chauchas/judías/ejotes (= green beans), arvejas/guisantes/chícharos (= peas)
igual, popcorn les gana a todas en cantidad de traducciones, o no?
Re: localismos comestibles
hola, en venezuela le decimos "jojoto" o "maíz jojoto" al maíz cuando está tierno, y al "pop corn" le decimos "cotufa".
saludos
José Lares
Re: localismos comestibles
Costa Rica = pejibaye
Colombia = chontaduro
(Es una fruta que crece en racinos en las palmeras. No es un dátil. Es un poco más chico que una bola de tenis. Se asa sobre brasas y muchos lo comen con mayonesa. Me saben a papas crudas. Nunca me acostumbré. A lo mejor los panameños lo conocen, pero no me acuerdo de haber visto uno en Panamá.)
México = coco (la fruta entera: cáscara externa, cáscara interna dura y de color marrón, parte comestible que es blanca)
Centroamérica = La pipa es la fruta entera. El coco, sin embargo, es sólo la parte interna dura de color marrón dentro de la cáscara más la parte comestible. Es decir, el coco es la parte interior de la fruta entera.
Re: localismos comestibles
Estoy trabajando en la elaboración de algunos glosarios de platos y comidas.
Te mando a continuación algunas contribuciones:
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apricot: albaricoque, damasco (LAm), chabacano (Méx)
avocado: aguacate (Ven), palta (Arg, Chi, Ecu, Per, Uru)
bacon: tocineta (Arg, Col, CRica, Cuba, Pan, Prico y Ven), bacón, beicon, panceta, tocino (ahumado)
potato: papas (LAm)/patatas (Esp)
banana: plátano, banano, guineo (Cub), cambur (Ven)
beans: frijoles, alubias, judías, porotos (ConoS), caraotas (Ven)
cabbage: col, repollo
pea: guisante (Esp), chícharo (CAm), arveja (LAm)
pumpkin: calabaza/auyama (Col, Ven)/zapallo (Andes)
prawn: cigala, quisquilla, camarón
sandwich: bocadillo (Esp), emparedado, bocata, sándwich
shrimp: camarones, langosinos, gambas, quisquillas
abalone: abulón, oreja marina, loco (Chi)
appetizer: entremés, aperitivo, tapas (Esp), botana (Méx), bocaditos (Perú)
brown sugar: azúcar oscura/moscabada/morena/negra (Arg)
corn: maíz, elote (Méx), choclo (AmS), jojoto (Ven)
doughnut: donut, rosquilla, buñuelo de Berlín, bomba, dona
eggnog: ponche de huevo, flip, rompón, rompope (AmC, Méx), candeal(CS), cola de mono (Chi)
filet mignon: solomillo (de ternera) (Esp); bife de lomo (AmL)
green beans: judias verdes/habichuelas verdes (Méx)/chauchas (Chi), ejotes
marshmallow: malvavisco, masmelos (Col)
mushroom: champiñones, setas, hongos, callampa (Chi)
peanut: maní, cacahuete, cacahuate (Méx)
pork: cerdo, puerco, cochino, marrano, chancho (Chi)
red snapper: pargo rojo, huachinango (Méx)
starters: entrada, entremeses, aperitivos, botanas (Méx)
strawberry: fresa, frutilla (Chi)
tripe: mondongo (Ven), callos (Esp), pancita, guatitas (Chi), tripa, menudos
turkey: pavo, guajolote (Méx, ElSal, Hon)
watermelon: sandía, patilla (Ven)
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Si logras enriquecer esta lista, te ruego compartir conmigo la información.
Saludos,
Hugo
Re: localismos comestibles
Hola todos:
Muy interesante este hilo.
Algunos aportes para Hugo
sandwich: bocadillo (Esp), emparedado, bocata, sándwich
Aquí en Cuba también se conoce como bocadito.
appetizer: entremés, aperitivo, tapas (Esp), botana (Méx), bocaditos (Perú)
entrante
brown sugar: azúcar oscura/moscabada/morena/negra (Arg)
azúcar prieta
watermelon: sandía, patilla (Ven)
melón
al otro melón se le dice melón de Castilla, el que es amarillo.
Re: localismos comestibles
What is called a botana in Mexico is a boca in Costa Rica.
A turkey is a pavo in many countries, a guajalote in Mexico, and a chompipe in Costa Rica. In the US state of Colorado, a guajalote is a water snake.
A tortilla is an omelet in Spain, but from Costa Rica northward it's a substitute for bread.
SandraT will be able to clarify this. In Cuba there's a fruit called fruta bomba that has an entirely different name elsewhere.
Chicharos in Costa Rica are petit pois.
Re: localismos comestibles
Hi Thomas,
You are right. I had forgotten. Thanks for reminding me.
papaya is fruta bomba in the Western part of Cuba, however in the Eastern part is just papaya.
But the curious thing is that papaya has a different meaning here (Cuba in general) because it is used to denominate the female's genitals. So, be careful when you order papaya in Cuba. Make sure you know if it is papaya or fruta bomba...;)
and chícharos here is one thing and petit pois (pitipuá) is the guisante.
Chicharos is the pea as in a pea soup (cooked with ham, sausage, lots of spices,etc). Pitipuá is the one eaten as a veggie, cooked in just salt and water and this is the green one while chícharo can be the green or the yellow one.
Re: localismos comestibles
And yet we travel from country to country and nobody starves to death.
In Brazil there's a common, nice, and tasty sandwich called americano. In Sao Paulo I invited a taxi driver and a lady to lunch. She ordered an americano, saying "Nunca comí um americano." The driver laughed at her joke, but she said I wouldn't understand. Well, the laugh was on her when I said I'd understood. "Comer" is Brazilian slang for "to have *** with".
The americano had nothing in common with American sandwiches. Nor had I ever seen in my native California the "pizzas tipo California" that were common in Brazil. "California" implies that fruits are used. Yes, Brazil has fruit pizzas, ice cream pizzas, chocolate pizzas... You name it, Brazil has it.
CHORIZO! That's another topic! Chorizo in many countries is a type of sausage. In Mexico it seems to be mainly lard and chile. It tastes great with eggs (or on a pizza), but you certainly don't make a sandwich out of it as in Argentina. Same name, quite different food.
Longaniza is a tasty sausage in Guatemala, but off the top of my head I don't know of another country that has it. It doesn't seem to be known in Costa Rica, but I get the feeling I've read or heard the word elsewhere.
Re: localismos comestibles
hola, hugo! excelente tu trabajo!
algunos comentarios y aportes:
bacon: tocineta (Arg, Col, CRica, Cuba, Pan, Prico y Ven), bacón, beicon, panceta, tocino (ahumado)
(en Argentina le decimos "panceta")
banana: plátano, banano, guineo (Cub), cambur (Ven)
(en Argentina, "banana")
sandwich: bocadillo (Esp), emparedado, bocata, sándwich
(en Argentina, generalmente sándwich, y también, en forma "casera", "sánguche", aunque nunca lo escribimos así!)
appetizer: entremés, aperitivo, tapas (Esp), botana (Méx), bocaditos (Perú)
(acá nos gusta comer una "picada" [= tapas], antes de un buen "asado" [no es igual a una "barbacoa", pero da para un debate!] con muchos "productos de copetín" [= snacks], como papas fritas [= potato chips] y demás cosas saladas)
filet mignon: solomillo (de ternera) (Esp); bife de lomo (AmL) /también "lomito" en Arg., el sandwich de un bife de lomo.
(what about "steak" = "churrasco", "bife" en Argentina)
pork: cerdo, puerco, cochino, marrano, chancho (Chi) (en Arg. también: pero "chancho" es para insultar suavemente a alguien que come mucho o mal, o hablar de animales vivos... la carne es de "cerdo")
strawberry: fresa, frutilla (Chi) (en Arg. también frutilla)
tripe: mondongo (Ven) (en Arg. tb), callos (Esp), pancita, guatitas (Chi), tripa, menudos
se me ocurrieron, además: (no sé exactamente dónde se usa una u otra forma, excepto las que se usan acá)
"pepper" (the vegetable, not the condiment) = pimiento, ají (Arg.), morrón (Arg.), chile (con todas las variantes: poblano, jalapeño, etc.) (Méx)
"cherry tomato" = tomate "cherry" (en Arg.), tomate guindilla
"zucchini" = en Arg., la misma palabra o "zapallito largo", y tenemos un "zapallito" que es de forma similar a un tomate, verde bien oscuro por fuera y amarillento por dentro. (en inglés también está el "squash", y aquí hay variedad de calabazas/zapallos: coreano, italiano, etc.)
hugo, por favor, no dejes de pasarnos tu glosario cuando esté listo! y mientras tanto, seguiremos aportando!!!
;) laura
Re: localismos comestibles
Thomas, this is related to your contributions
Quote:
CHORIZO! That's another topic! Chorizo in many countries is a type of sausage. In Mexico it seems to be mainly lard and chile. It tastes great with eggs (or on a pizza), but you certainly don't make a sandwich out of it as in Argentina. Same name, quite different food.
In Spain it is a type of sausage and there are many types of chorizos. Since Cuba was colonized by Spain, of course we do have chorizo here and we put it on sandwich, on pizza, with eggs, in the pea soup, etc.
Longaniza, we used to have it. From what I hear it was a very large type of sausage. We don't make it anymore but it is common to hear a domino player saying that he will play a longaniza or longana meaning that he will have the oportunity to play many times in a row.
and laura, steak here it's known as bisté or bistec.
Re: localismos comestibles
I love this thread!!! and as you say, Thomas, nobody goes hungry here...
Funny thing, in some areas of my country (mainly in my hometown, La Plata), un americano is a cup of coffee served in a not-too-big mug, meaning a bit more of water for the same amount of coffee a small cup takes. The joke would work here, too, if we "ate" the americano (but as it's coffee, we "drink" it)! (I mean, the same slang meaning of "eat" works here.)
We do have chorizos, as you mentioned, and the sandwich made of them (and very commonly sold out of a grill on the sidewalk, outside "fútbol" (soccer) games and discos) are called "choripán" (chorizo + pan, bread). There's also "morcipán" (morcilla, blood sausage, + pan).
We do have longaniza here, too, among some other sausages. The pizza with pieces of longaniza on top of tomato sauce we call "calabresa". Hmmm... hungry! :D
Re: localismos comestibles
laura, I love this thread too!!!
we also have the choripan here and my son loves it!!!
and regarding the americano, it's the same here. It refers to the watery coffee!!
i'm getting hungry too!!!:p
Re: localismos comestibles
sandra!
another great thing about this forum... we've just "shared" a couple of choripanes and americanos!!!
;)
Re: localismos comestibles
The PEJIBAYE of Costa Rica is known as the CHONTADURO in Colombia. It grows in palmtrees and is about the size of a tennis ball. It is cooked in boiling water and then roasted. Costa Ricans love to put mayonaise on it, but they will put mayo on ice cream if you let them. To me it tastes like a raw potato. A major food for Indians, huaqueros says, ¨To find huacas, find pejibayes."
Re: localismos comestibles
Entretenido hilo:
algunos aportes, aunque sólo conozco las versiones chilenas y españolas:
beetroot: betarraga
sugar beet: remolacha
En España se usa remolacha para ambas variedades
pineapple: piña en Chile, ananá en España
Zucchini: zapallito italiano en Chile, calabacín en España
Sweetpotato: camote en Chile... no sé si en España lo conocen
(en inglés no sé) Castañas de cajú en Chile, anacardos en España
sponge cake: queque en Chile, bizcocho en españa
... y ya se me ocurrirán otros más
Saludos
Re: localismos comestibles
SandraT mentioned "americano" for coffee. In Costa Rica, "americano" is black coffee. Actually, most Americans put milk and sugar in their coffee.
"Chorizo" here is a type of sausage (not the same as chorizo argentino), but... it also means "bribe", and a "choricero" is a corrupt person who accepts bribes.
"Cas" is a fruit about the size of a tennis ball. It makes a wonderful lemonade-like drink. I have not found it elsewhere, but Colombians have talked about a fruit that may be a "cas" under another name. They call our "pejibaye" a "chontaduro". Same fruit, different name.
"Guineos" and "chanchos" are small bananas. The "banano dátil" is larger and sweeter.
"Gallo pinto" is red beans and rice. It is a little drier than the "gallo pinto" of Nicaragua. It tastes great, but it's not as good as the Cuban "moros y cristianos". I've never found beans as good as those of Cuba and Brazil.
I do not know if the "manzana de agua" exists outside Costa Rica. It has a nice flavor, and it's smaller than the standard apple.
In Bolivia there are about 200 varieties of potatoes. Some are as small as grapes.
Writing this has made me hungry, so I am going to the "Aquí es Colombia" restaurant for a "bandeja paisa". (paisa = someone from the Medellín area / "bandeja paisa" is more or less the national plate of Colombia and includes rice, arepas, chicharrón, beans, avocado, ground beef, etc.)