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Glossary of terms

Displaying 20 1 - 20 of 53 in total
Amagüestu or magüestu
A family or friendly get-together to eat chestnuts, normally accompanied by freshly pressed cider must.
Velvet swimming crab. A highly prized shellfish in Asturias, small in size and fairly economical in price. This crustacean is a wonderful accompaniment for cider.
Carnival. Gastronomic events are held every year around this time, based on a traditional seasonal menu composed of pote asturiano (bean, potato, greens and cured pork meats stew), frixuelos (crepes) and arroz con leche (rice pudding).
Peas. Prepared with cured ham; a regional speciality.
Anchovy. Actually, there are three names for this fish in Spanish: bocarte for the fresh fish, boquerón when it is pickled and anchoa when it is eaten as a salted preserve.
Bread made with maize flour. Fairly difficult to find nowadays.
Lobster. One of the “kings” of the Bay of Biscay, though sadly more and more scarce. What is common to find in cider taverns is the so-called French lobster, which may be from any other clime and not necessarily from our northern neighbour. In fact, many come from Canada.
A cured sausage made from pork loin and tongue and seasoned with paprika and garlic. Similar to chosco. Typical in the area of Tineo and Cangas del Narcea.
A typical Asturian recipe that originally consisted in stuffing a fillet steak with slices of ham and cheese and then coating it all in egg and breadcrumbs. It has become so popular that it is now used to prepare fish, mushrooms, aubergine, etc.
A typical pastry from the region. It is a kind of walnut-filled puff-pastry roll.
A typical cake from Gijón. It contains a fair amount of cream and a thick thread of turrón (Spanish almond nougat) and has a chocolate topping. It became popular in the city in the 1940s and was based on a recipe brought by an Austrian pastry chef.
A small horse mackerel. A very common species on the market throughout the year, although it is mainly caught between June and October. Very nutritional.
This is what cider taverns were traditionally called. The origin of the name comes from a part of a boat corresponding to the same name which was used for many years at high sea to open bottles of cider. As it was quite a practical device, it was imported to land and the bars-cum-stores used it as a bottle opener. The term later came to be used to denominate the place where cider was drunk.
A member of the bream family, like the sargo or xargo (white sea bream), though not exactly the same. The differences lie in the teeth, with the chopa having a small pointed mouth, and in a black spot on the caudal (posterior) fin, in the case of the white sea bream, which also has more marked dark transversal stripes. In Gijón, chopa is prepared in cider sauce, split lengthwise and griddled, or baked.
Compangu or compango
This is the name given to the accompaniment for fabada, namely chorizo, black pudding, salted shoulder of ham and streaky salt pork.
A serving of cider poured into the glass. It should be downed in one go (though in any number of sups).
A kind of black pudding wrapped in a cabbage leaf, Typical of Ribadesella and Llanes.
Displaying 20 1 - 20 of 53 in total