Posts tagged with "drink"

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¡Hola! ¿Cómo estáis?

Hoy vamos a ver cómo preguntar o pedir. We will see how to ask or order. We will compare how this is done in both Spanish and English in the context of a bar or restaurant. Ordering food and drink in a Spanish speaking environment is one of the first opportunities many students have to try out their Spanish and it is a great way to get stuck in and have fun with the language.

Be very careful never to translate literally from English to Spanish when you are asking or ordering as the typical phrases we use in Spanish are quite different to those used in English speaking environments. In English, for example, you might say “Can I have a coffee?”, but if you translated this literally and said ¿Puedo tomar un café?” in a Spanish bar or restaurant it would sound as if you were asking for permission to have a coffee. This is just one example, but there are many other instances where you can run into problems.

Let´s see what Spanish speakers say when we order in a bar or in a restaurant:

1. Sometimes we just say directly what it is that we want, followed by “por favor”. For example: “Una cerveza y un café con leche, por favor”. This is perfectly correct and it doesn´t sound rude at all. Sometimes, we don´t even say “por favor” and nobody gets offended by it.

2. You can also use imperative commands, again without any risk of sounding rude or abrupt. We usually use the verb “Poner” (to put) and say “Pónme…” (informal) / “Póngame…” (formal) (which literally mean “Put to me…”) or “Pónnos…” (informal) / “Pónganos…” (formal) (which mean “Put to us…”). You can also use the verb “Traer” (to bring) and say “Traeme…” (informal) / “Traigame…” (formal): (which mean “Bring to me…”) or “Traenos…” (informal) / “Traiganos…” (formal) (which mean “Bring to us…”)

You might have heard or used the verb “Dar” (to give) in the context of a shop when you wish to look at or buy something and say. However, this verb is not usually used in a bar or restaurant and you should avoid saying, for example: “Dame” or “Deme” (“Give to me…”).

3. You can use questions with the verbs “Poner” and “Traer”. For example: ¿Me pones una cocacola?, ¿Me pone una cocacola?, ¿Me traes un poco de pan? or ¿Me trae un poco de pan?

4. You can also add the verb “Poder” (can) to questions using “Poner” and “Traer”. For example: ¿Me puedes poner una cocacola?, ¿Me puede poner una cocacola?, ¿Me puedes traer un poco de pan? or ¿Me puede traer un poco de pan?

Don´t worry too much if you are not sure if you should use the Spanish informal or formal form of the verb as nobody will get offended if you use one or the other. As a general rule, if the person you are asking or ordering from is young, use the informal. If they are older and there is a less personal and friendly atmosphere you might want to use the formal.

I mentioned earlier that you should not use “Puedo…” (Can I…) when asking or ordering as it sounds like you are asking for permission. You should also avoid using “Me gustaría…” which means “I would like…” in English and is something that you would use a lot in an English speaking bar or restaurant. If you use this in Spanish it sounds like you are making wishes, thinking about hypothetical things that you would like to happen.

Other good tips for managing in a Spanish speaking bar or restaurant are:

1. If you want to get the attention of a member of staff, you can say: “Oye” (informal) or “Oiga” (formal) which more or less translates to “Listen” in English. Again you might think this sounds a little rude or abrupt, but it is absolutely normal in Spanish and you shouldn’t be afraid to use such phrases. You can also use “Perdona” (informal) or “Perdone” (formal) which means “Excuse me”.

2. When you want to pay, you have to say different things depending on whether you are in a bar, café or restaurant. In a bar or café, you should say: “¿Me cobras?” (informal) or “¿Me cobra?” (formal) which roughly means “Can you charge me”. However, in a restaurant you can say “¿Me traes la cuenta? (informal), ¿Me trae la cuenta? (formal) or simply “La cuenta, por favor” to ask for the bill/check.

There are not so many key phrases that you need to know in order to manage in a Spanish speaking bar or restaurant. Once you have used them a few times and got into the different ways that we ask and order in Spanish you will have great fun mixing with native Spanish speakers and they will really appreciate the effort you are making. As I said before, it is really important not to translate typical phrases you would usually use from English to Spanish as they will quite often sound inappropriate or incomprehensible in a Spanish environment.

Don’t be afraid to use phrases that sound strange in your own language, be confident and have fun practicing!

Hasta luego

Lo reconozco: madrugar, y enfrentarme a una dura jornada de trabajo sería misión imposible para mí sin una buena taza de café. Es por ello que hoy quiero escribir sobre esta bebida. Bueno, ese es un motivo, y otro los divertidos problemas que tuve recientemente para pedir “un cortado” en un país vecino: esto me hizo reflexionar sobre todas las formas que tenemos de pedir un café en España.

Esta bebida amarga de origen arábico se puede tomar de mil formas diferentes, según el gusto y el momento. Los buenos cafeteros dirán que se toma solo, amargo; yo debo no serlo, pues lo endulzo demasiado. Y con no demasiada leche, a ser posible.

Las principales diferencias a tener en cuenta al pedir un café en España serán la forma de prepararlo (café de sobre o de máquina), y la cantidad de leche. Bueno, y si nos gusta “aliñado” (con algún licor) también nos encontraremos con una gran variedad.

 A primera hora de la mañana, nada mejor que un café solo, intenso, o bien un café con leche (mitad de leche y mitad café) bien cargado. Si se trata de un expreso (café de origen italiano, cremoso y de gran sabor), el día empezará de maravilla. Para aquellos que no disfruten demasiado con el sabor de la leche, la mejor opción será un cortado (café en taza pequeña, con muy poquita leche). Si no podemos tomar café, o queremos tan solo un toque de sabor, lo mejor será pedir una leche manchada (taza pequeña, bastante leche y muy poco café). Para aquellos que no estéis acostumbrados al café fuerte, será mejor que pidáis un americano (café largo y muy poco concentrado; entre nosotros coloquialmente conocido como “aguachirri”).

Yo diría que estos son los principales cafés básicos que tomamos, mientras que el resto se distinguen bien por el dulzor de sus ingredientes, o por el chorreón de licor que se le pone. El capuchino (preparado con leche espumada, y en ocasiones con chocolate, vainilla, moka, etc.), vienés (con nata montada), o el café bombón (café solo con leche condensada, que en el fondo del vaso le da una imagen muy particular) son deliciosos en la sobremesa. Y si queremos sensaciones fuertes, o estamos en invierno y hay que entrar en calor, tomaremos un buen carajillo, que es nuestra variedad de café brulé o diablo: se calienta una copa de coñac, se prende fuego, y se añade un café solo mientras el licor arde. Que lleve azúcar o no dependerá del gusto del consumidor.

Obviamente no hay que olvidar ninguna de las variedades mundialmente conocidas de café irlandés, escocés, blanco y negro, frappé, descafeinado, con hielo, y un largo etcétera. Eso si, siempre mejor disfrutarlo en buena compañía.

Y ahora ¿alguien desea tomar una buena taza de café?

I have to admit it: to get up early, and facing a hard working day would be an impossible mission for me without a good cup of coffee. It’s for this reason that I want to write about this drink today. Well, that’s one reason, and another one would be the funny problems I recently had while asking for “a coffee with a dash of milk” in a neighbouring country; that made me think about all the different ways we have to ask for a coffee in Spain.

This bitter drink of Arabic origin can be taken in a thousand different ways, depending on your taste and the moment. The good coffee addict will say that you have to drink it black, without sugar; I must not be one of them, as I sweeten it too much. And with little milk, if possible.

The main differences to bear in mind when asking for a coffee in Spain will be the way of preparing it (instant coffee or from a machine), and the quantity of milk. Well, and if we like it “flavoured” (with some liquor) we will also have a large variety of them.

Early in the morning, there is nothing better than an intense “café solo” (black coffee), or a strong “café con leche” (white coffee, half milk and half coffee). If it is an espresso (Italian coffee, creamy and very tasty), the day will begin marvelously. For those who don’t enjoy the flavour of milk too much, the best option will be a cortado (coffee with a dash of milk). If we cannot drink coffee, or we want only a touch of flavour, the better thing will be to ask for a “manchada” (small cup, milk and very little coffee). For the ones not used to drink strong coffee, you will better ask for a “café Americano” (long and very slightly concentrated coffee; we colloquially name it “aguachirri“, meaning a drink or food with little consistency).

I would say that these are the basic coffees we have, whereas the rest of them differ in the sweetness of their ingredients, or the splash of liquor you put in them. The capuchino (made with skimmed milk, and chocolate, vanilla, mocha, etc, sometimes), vienés (with whipped cream), or the café bombón (black coffee with condensed milk, on the bottom of the glass it gives it a very particular image) are delicious during an after lunch conversation. And if we want strong sensations, or it’s winter and we need to warm ourselves up, we’ll have a good carajillo (black coffee with brandy), which is our variety of cafe brulé or diablo: a glass of warmed up brandy, which we will light on fire, adding a black coffee while the liquor burns. To have it with sugar or not will depend on the taste of the consumer.

Obviously, we can’t forget any of the worldwide known varieties of Irish coffee, Scotch coffee, white and black coffee, frappé coffee, decaffeinated, iced, etc. And of course, always better to enjoy it in good company!

Now, does anyone want to have a good cup of coffee?

Cuando llega el calorcito, además de buscar una buena sombra siempre es agradable disfrutar de una bebida bien fría. Cuando estás en casa, es tan fácil como abrir el frigorífico para conseguir una. ¿Pero qué ocurría hace años, cuando este electrodoméstico no existía? Hubo que agudizar el ingenio para mantener comida y bebida libre de calor. Todavía recuerdo cuando de pequeña, para poder comer sandía fresquita en los días que pasábamos de cortijo, la lanzábamos a la alberca. Incluso servía de asidero para quien no se sentía demasiado seguro nadando, o como pelota para jugar mientras nos dábamos un chapuzón. Y el agua siempre se mantenía en el botijo, también llamado “pipote”. ¡Otro invento español!

Malévolo

by  basilievich

Se trata de una vasija de barro, que mantiene el agua fresca gracias a la evaporación de esta a través de la arcilla porosa con que se fabrica. Tiene una base redonda, y la panza abultada, un asa para cogerlo, y una o dos bocas dependiendo del diseño: una boca grande para llenarlo, y un pitón o pitorro para poder beber de él. Aunque ya es un recipiente casi en desuso en muchas zonas, o meramente decorativo, forma parte de la cultura tradicional española: este invento siempre acompañaba a los agricultores en sus arduas jornadas de trabajo bajo el sol.

Y es tal su efectividad, que incluso se han promovido algunas iniciativas como la de Fundación Terra por recuperar este recipiente, ya que la temperatura a la que mantiene el agua es más sana que la de cualquier refrigerador, y al no tener gasto energético ayudaría a luchar contra el calentamiento global. Aquí podéis leer algo más sobre su propuesta: http://www.ecoterra.org/articulos82es.html.

Antes de marcharme, haré mención a otros dos inventos españoles de similar uso: la bota y el porrón, ambos usados para beber vino. La bota es originaria de Navarra. Es un recipiente flexible de piel de cabra, fácil de transportar ya que puedes llevarla colgada, y beber directamente de ella, a “gañote”.  El porrón nació en Cataluña, se hace de cerámica o vidrio y se usa para servir el vino en la mesa. Podríamos decir que es similar a la bota, pero de uso doméstico. En cualquier caso, beber directamente tanto de una bota como de un porrón sin mancharme ¡sigue siendo toda una odisea!

 

El Priorato

by edan

When the heat comes, we look for a good shade and enjoy a cold drink. When you are at home, it is as easy as opening the fridge to get one. But what happened years ago, when this appliance did not exist? We had to rack our brains to keep food and drink out of the heat. I still remember that, when I was a child, to eat a cool watermelon during the days we spent at our of country house, we threw it into the pond. It was even used as a flotation device for those who did not feeling too confident swimming, or as a ball to play with while we were having a dip. And water was always kept in a drinking jar, also called “pipote”. A Spanish invention!

It is a kind of clay jar, which keeps water cold due to the evaporation through the porous potter’s clay it is made with. It has a round base, and a bulging belly, a handle to grab it, and one or two mouths depending on the design: a big mouth to fill it, and a spout to drink from it. Although it is a container almost in disuse in many places, or merely decorative, it is part of traditional Spanish culture: this invention always accompanied the farmers in their arduous working days under the sun.

And it is such its efficiency, that some initiatives such as the one by Foundation Terra has promoted to recover this container, since the temperature in which it keeps water is healthier than that from any fridge, and not having any energy consumption it would help to fight against global warming. Here you can read more on their proposal: http://www.ecoterra.org/articulos82es.html.

Before I leave, I will mention two more Spanish inventions of similar use: the wineskin and the wine bottle both used to drink wine. The wineskin is originally from Navarre. It is a flexible container made with goatskin, easy to carry because you can hang it from your shoulder, and you can drink directly from it, straight from the bottle to your throat. The wine bottle was born in Catalonia, it is made of ceramics or glass, and it is used to serve the wine at the table. We might say it is similar to the wineskin, but for domestic use. In any case, to drink straight from either a wineskin or a wine bottle without getting dirty is still an odyssey for me!
Bota de vino - Bodegón

by Javier Cuervo

Nos acercamos poco a poco a una gran festividad mundial, marcada tanto por tradiciones como por gastronomía. Pensar en turrón, (del que ya hablaremos pronto), mantecados, mazapanes, alfajores y dulces varios, al menos a mi me hace la boca agua. Pero también hay otras delicias para el paladar que se consumen en estas fechas navideñas. Y es justo de una bebida muy apreciada en las celebraciones sobre la que quiero hablar hoy: el champán español, o cava.

El champán nació en la región francesa homónima, de mano de un monje famoso hoy día, Dom Pierre Pérignon. Él creó el método para obtener vino espumoso, y acertó a conservar las burbujas usando un corcho como tapón. Cuenta la leyenda que esta idea la obtuvo de unos peregrinos españoles que pararon en su convento. Estos tapaban los cántaros donde transportaban la bebida con planchas de corcho. En España su impulsor fue Joseph Raventós y Fatjó, quien a raíz de una serie de reuniones con un grupo de nobles y burgueses interesados en la producción del vino, comenzó a poner en práctica el método de elaboración francés. El que nosotros lo llamemos cava, y ellos champán, es un hecho casi anecdótico: en 1883 España firmó un acuerdo según el cual solo el champán elaborado en la Champagne recibiría ese nombre.

Existen diversos métodos de elaboración, y la variedad de uva utilizada dará lugar a distintos matices en el caldo. Para obtener el burbujeante cava, el vino sufre un doble proceso de fermentación. Inicialmente se prensa la uva recién cortada, y se mantiene en grandes recipientes, donde se producirá una primera fermentación a la temperatura adecuada. La levadura ayudará a transformar el mosto en vino. Cuando llegan los primeros fríos, se trasiega el vino para eliminar los sedimentos. La segunda fermentación se produce ya en la botella, colocada en posición horizontal, en la oscuridad de la bodega. Es entonces cuando el cava adquirirá su tono dorado tan característico, al desprender gas carbónico.

Tras la segunda fermentación, se lleva a cabo el proceso de degollamiento (apertura de la botella de manera que pierda una pequeña cantidad de espuma), se le añadirá azúcar, y se colocará el tradicional corcho sujeto con un alambre. Y ya casi lo tendremos listo para disfrutar: indispensable descorchar de forma ruidosa, beberlo en copa alta (siempre enjuagada con agua limpia y sin detergente) y sobre todo, hacerlo en buena compañía. ¡Salud!

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We are approaching a great world celebration, marked both by tradition and gastronomy. Thinking about nougat, (we will talk about that shortly), mantecados, marzipan, alfajores, and other sweets makes my mouth water. But there are some other delicacies consumed in Christmas time. And it is about a much appreciated drink for any celebration that I want to talk today: Spanish champagne, or cava.

Champagne was first crafted in the homonymous French region, by the nowadays famous monk Dom Pierre Pérignon. He created the method to obtain sparkling wine, and got to preserve the bubbles using a cork as stopper. The legend tells that he got this idea from some Spanish pilgrims who stopped by his convent. They covered the pitchers where they were transporting their drink with plates of cork. In Spain its sponsor was Joseph Raventós y Fatjó who, after a series of meetings with a group of nobles and bourgeois interested in the production of the wine, started to put the French production into practice. The fact that we call it cava, and they call it champagne is almost an anecdote: in 1883 Spain signed an agreement according to which only the champagne elaborated in the Champagne region would receive this name.

There are several production methods, and the variety of grape that is used will color the wine in different shades. To obtain the sparkling cava, the wine undergoes a double fermentation process. First, the freshly cut grape is pressed, and kept in big containers, where the first fermentation will take place at a suitable temperature. Yeast will help to transform the grape juice into wine. When the first cold weather arrives, the wine is decanted to get rid of the sediment. The second fermentation takes place in the bottle, stored in horizontal position, in the darkness of the cellar. It is then when cava will acquire its characteristic golden tone, when giving off CO2.

After the second fermentation, the process of throat-cutting (opening of the bottle so that it loses a small quantity of foam) is carried out, sugar is added, and the traditional fastened cork will be held by a wire. And then it will be almost ready to enjoy: it is essential to uncork in a noisy way, to drink it in a tall glass (always rinsed with clean water and no detergent), and, especially, to do it in good company. Cheers!

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¡Hola! ¿Qué tal?

I hope you are all well and enjoying my series of Spanish video lessons. Today we are going to see some food and drink bar vocabulary and how to order in a bar.

In Spain we order tapas in the bars which are small snack sized portions of different food combinations. So now we will see some typical Spanish bar snack ingredients:

Comida: Food
Tortilla de patata: Spanish omelette
Aceitunas: Olives
Queso: Cheese
Jamón serrano: Cured ham
Jamón ibérico: Best quality cured ham
Jamón de York/Jamón cocido: Cooked ham
Calamares a la romana / rabas: Squid fried in batter
Bocadillo de ……: ……. roll
Bocadillo de jamón: Ham roll
Sandwich de jamón y queso: Ham and cheese sandwich
Patatas fritas: Chips/Crisps
Empanadillas: Little Spanish pasties

When ordering your bar food you might need to say:

Una ración de… : A portion of…
Dos raciones de…: Two portions of…
Un / una …: A…
Un bocadillo de queso: A cheese roll
Unos/unas…: Some…
Unas aceitunas: some olives

Of course you will also want to drink something, so let’s take a look at some typical drinks:

Agua: Water
Agua con gas: Sparkling water
Agua sin gas: Still water
Cerveza: Beer
Caña: Small glass of beer (draft)
Clara: Shandy
Vino (tinto/blanco): Wine (red/white)
Refresco: Fizzy drink
Café (solo/con leche/ cortado): Coffee (espresso/with milk/small with milk)
Té: Tea
Zumo de naranja: Orange juice

When ordering your drink you might need to say:

Un / una… : A…
Un café con leche: A coffee with milk
Una botella de…: A bottle of…
Una botella de vino tinto: A Bottle of red wine
Un vaso de…: A glass of…
Un vaso de agua: A glass of water
Una jarra de …: A jug of…
Una jarra de cerveza: a jug of beer
Con hielo: With ice
Sin hielo: Without ice

Now let’s see some things you are likely to hear or say when speaking with a bar waiter:

¿Qué quieres tomar? : What would you like to have?
Quiero…: I would like…/I want…
No quiero: I don´t want…
¿Algo más?: Anything else?
¿Tienes …?: Have you got…?

When you come to pay for your bar food and drinks you will need to ask for the bill and understand prices in Spanish:

¿Cuánto es?: How much is it?
Euros: Euros (listen to the pronunciation in the video)
$: Dólares (listen to the pronunciation in the video)
1€: Un euro
1$: Un dólar
5€: Cinco euros
5$: Cinco dólares
2.50€: Dos euros con cincuenta
2.50$: Dos dólares con cincuenta
75 céntimos (€): 75 cents
75 centavos ($): 75 cents
Toma: Take it/Here you are
Vale: OK

I really hope that you all find this lesson useful and hope that you come to Spain soon to try some of our fantastic tapas and wine. I am from the Basque Country in the north of Spain and there we call tapas “Pintxos”. I know I must be a bit biased, but I highly recommend an afternoon in the old part of Bilbao or San Sebastian roaming from bar to bar taking a pintxo in each one, washed down with a “Zurito” (a very small beer) or a “Txikito” (a very small wine). You won’t be disappointed!

That’s all for today, have a great day and see you next time for another Spanish lesson.

Adios

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