: any of various beans used in Mexican style cooking —usually used in plural.

Spanish, plural of frijol ‘bean’. It’s here!

A Quick Overview Of Frijoles ‘Frijoles’ *(m) is Spanish for ‘beans’. In French, beans are haricots, and in Italian they are fagioli.

frijoles (n.) Mexican kidney beans, 1570s, from Spanish frijoles (plural) “beans,” from Latin phaseolus, phaselus “kidney bean,” from Greek phaselos a name for a kind of bean.

Lechuga. Lechuga is a Spanish surname. It is occupational in origin and was used for a grower or seller of lettuces, lechuga being the Spanish word for “lettuce”, “salad”.

TO INDICATE STRESS Words that end in a consonant other than n or s usually have stress on the final syllable, such as in the words frijol and vejez. Similarly, when the stress falls elsewhere, we need an accent, as we see in words like cárcel and frágil.

“frijol” is only in mexico and central america word. habichuela been used for centuries for “beans” it’s even referred in many old books as such, so why define it as if “frijol” is the common name when it’s not.

So, here are five words in Spanish for corn: mazorca, elote, choclo, jojoto and marlo.

An elote is essentially the Mexican name for grilled corn on the cob. Esquites is essentially the same corn removed from the cob and served in a cup and eaten with a spoon.

Two areas of Spain where corn has long been part of the diet are Galicia in the northwest and the Canary Islands in the Atlantic off the coast of Morocco (yes, the archipelago is part of the Spanish nation). Galicia uses cornmeal in yeasted bread, pancakes, empanadas.

“Elote” is a noun which is often translated as “corncob”, and “maíz” is a noun which is often translated as “corn”.

Paella

Spaniards are eating fewer vegetables than they did 54 years ago. A study conducted by the Spanish Nutrition Foundation (FEN) revealed that they consume approximately 269 grams of vegetables a day, which equates to 1.3 daily servings. This is 40% less than what was consumed in 1964.

• Paella. Paella’s bright yellow rice and the different vegetables and meat, makes it a colorful dish.
• Gazpacho. The key to a good gazpacho is fresh ingredients.
• Jamón. Enjoy these paper-thin slices with bread.
• Churros. Try dipping churros in melted chocolate.
• Patatas bravas.
• Chorizo.
• Tortilla Española.
• Sangria.

Spain isn’t as mellow about meal times as you might think. For years, the European country has been notorious for it’s super-late dinner time, usually around 10 p.m., coupled with its nationwide policy for taking a siesta in the mid-afternoon.

Their day starts at 8:00 am and lunch is at around 2:00 – 3:00 pm. The whole city shuts down then except for tourist sites and everything re-opens at 5:00 pm. Dinner time is also very late, at 10:00 pm and unlike in the United States, they eat a pretty big dinner. Spaniards are also big fans of bread.

There are essentially four meals in Spain each day. Sometimes five, although these are not all “full meals” by some standards.

La Cena (Dinner): 9 p.m. to 11 p.m.

A typical breakfast might include café con leche (strong coffee with hot, frothy milk), bollos (sweet rolls) with jam, toast with jam or mild cheese, or simply “Maria” crackers dunked in hot milk. Some might enjoy sweet and lemony magdalenas (think French Madeleines) from the neighborhood bakery.

Eggs are a staple of the Spanish diet and many people in Spain enjoy eggs daily. Whether they are fried, boiled, baked, or scrambled, eggs dominate Spanish restaurant menus and traditional recipes. But there is one place you don’t usually find eggs in Spain: On a breakfast menu.