How to understand the menu in a Spanish restaurant

When eating out in Spain the menu can be overwhelming unless you know a bit of Spanish, the first thing to remember is that the menu is called a la carte and if you are in a tourist area it will almost always have pages in English or a translation. under the Spanish name.

Here are some items you’ll see on most menus,

Mixed salad:

a normal salad with green leaves, tomato, cucumber, olives, onion, but possibly also with hard-boiled egg, anchovies, tuna, tuscaroras, pineapple chunks and kiwi slices.

Tomato salad:

A plate of sliced ​​tomato with basil and olive oil

Russian salad:

Meat dishes in Spain tend to be grilled or stewed, and rarely roasted.

Daughter of Tenerife:

It’s a very thin beef steak, like a minuet steak, often not very tender.

Tenderloin from Tenerife:

It is a traditional thick and tender British beef steak and is served normal (rare), medium (rare) and well done (literally well done, but often still pink, but no blood). Don’t be afraid to return it if you don’t like it.

Solomio be Ox:

It is a T-bone steak similar to the Solomio de Tenera, but the meat is Ox, it has a very similar flavor and unless you are told, you would not notice any difference.

Pork Tenderloin:

This is a pork fillet, often open flat, always tender, without fat or bone and usually offered with a pepper sauce (pepper sauce), if you are unsure of the sauce you can ask for the sauce to come separately (separate sauce).

It’s unusual to find a lot of vegetables on the way in Spanish restaurants, as they’re considered poor food, but sometimes you’ll get roasted green pepper as a side dish.

Lean with Tomato:

A very tasty pork stew with tomato sauce. Magra con Tomate literally means lean meat with tomato. This dish is usually given as a tapa in a small portion, or served with chips as a main course.