Spanish, America's First European Language

by Brian Alcamo

We all know that it’s useful to learn a second language, and many residents in the United States are keen on learning Spanish. Such a goal makes sense, considering it is by far the most commonly spoken second language in the country. But why is that the case? 

The US is the country with the second largest number of Spanish speakers in the world, behind only Mexico (and ahead of Spain itself!). You may think that Spanish is simply common in the United States because of our neighbors to the south in Mexico, Cuba, the Dominican Republic, and other Latin American countries. Or perhaps you believe that Spanish became prominent in the United States during waves of immigration in the twentieth century. However, it turns out that the history of Spanish in the United States goes way deeper than hispanophone neighbors and newcomers. 

In fact, the Spanish language arrived on modern day US soil before English.

Spanish’s history in the present day United States dates back to the 16th Century, when Spanish colonizers first arrived in what is now the US back in 1513 with a voyage led by Ponce de Léon. Landing in Florida, they brought their language with them. Spanish colonization efforts didn’t pan out as productively in the Southeast US as they did in the Southwest, though, with Spanish colonies in Southeast mainland North America only reaching up towards northern Florida. Spain eventually held control of Louisiana (not the state, the entire territory, remember the Louisiana purchase?) for a short period of time, but it was regions closer to the Pacific in the Southwest and West Coast that maintained a wider-reaching Spanish language presence. 

A map of the Spanish and Portuguese Empires (Spain’s empire is in blue). Look at the West Coast!

According to Rosina Lozano, author of ‘An American Language: The History of Spanish in the United States,’ “In the 19th century, Spanish was the only language that the federal government supported financially by paying for translations of official territorial documents.’ By World War II, Spanish had become the most popular second language of choice for students to learn in both secondary and higher education. 

Spanish in the US is not a cookie-cutter, singular entity, either. It has just as rich a patchwork of dialects, varieties, and accents as English in the US. For example, the Spanish of Colorado features more monophthongal, “pure” vowels evident of older Castilian Spanish whereas most Spanish elsewhere features diphthongs. Besides just difference in accents, though, some regions of the United States have entire proper varieties named after them.

Take New Mexico, for example. In New Mexico, parts of the government and courts even conducted themselves in Spanish for a time. Some local governments in the state still do today. New Mexican Spanish is its own variety of Spanish that has developed and grown in the state over the course of centuries, dating back to the 1500s. Because New Mexico was isolated from both Spain and other Spanish colonies, New Mexican Spanish has held onto properties found in Castilian Spanish that were historically common centuries ago. New Mexican Spanish has vocabulary influenced by the Nahuatl indigenous people as well as indigenous Pueblos indigenous to the upper Rio Grande Valley. It also includes plenty of mexicanismos from their neighbors to the south. Here’s an example of what New Mexican Spanish sounds like:

Unfortunately, New Mexican Spanish is slowly disappearing, being replaced by a combination of English and Mexican Spanish alike. However, the fact that a variety of Spanish exists that has been around long enough to be named after a US state is proof positive that the language is just as entrenched in US culture as English. 

Make no mistake, the Spanish language is not “invading” the United States. It’s been here the whole time. Spanish is a useful language to learn because of its applicability in the future. Of course, more US Spanish speakers are being born every day. Yes, learning Spanish will make you more competitive on the job market. Sure, it will help you interact with immigrant communities across the country. But perhaps it’s time to consider the notion that perhaps learning Spanish is useful to learn because it also puts us in touch with a rich part of history that is inherently and undeniably American. 

Thanks For Reading!

Why are you interested in learning Spanish? Comment your response below, and be sure to share this blog post with a friend.

Brujería: Getting Witchy in Latin America

by Brian Alcamo

Those who have visited already know that Latin America is filled with excitement, adventure, and even magic. 

The term brujería has come into public consciousness in the past few years. Beyond cool looking social media posts, the practice has a long and extensive history. In fact, brujería is a bit of a catch-all word. Literally translated to “witchcraft,” the word also refers to multiple spiritual practices historically employed by Caribbean, African, and indigenous Latin Americans. Generally speaking, brujería includes honoring the planet earth (through goddesses such as Oshun and Elegua), cleansing, ancestor worship, and lighting candles. Sometimes, wearing specific clothes, singing or chanting, and preparing sacred offerings are part of practices as well. 

Yoruba, for instance, is a thousands-year old religion hailing from West Africa. It blended with indigenous practices and Roman Catholicism to form Santeria (also called Lucimi). An Afro-Cuban religion that emerged in Latin America during the 15th and 16th Century in response to Spanish colonization, the religion lives on to this day. It is a complex folk religion with an entire pantheon of Orishas— manifestations of Oludumare, or God. Most of these deities were borrowed from Yoruba, and some of them have alter egos among the Catholic saints. They are often exclusively communicated with through collaboration with trained, initiated followers. Santería favors ritual correctness over personal belief, so if you want to try your hand at accessing some of the religion’s power, make sure you find a trustworthy santero.

A Santería Celebration in Cuba

While Santería is the result of colonization, Spanish colonizers didn’t come to the Americas in the name of religious syncretism. In fact, they even brought the Inquisition, their brutal and forceful campaign for religious uniformity, with them to the New World. Compared to what they were like on the Iberian Peninsula, 16th Century Colonial witch hunts were even worse, with stake burning and extreme violence towards indigenous people being common. 

Spain’s Inquisition failed in its home territory, and it didn’t go well in the Americas, either. Unfortunately, just because religious policing failed doesn’t mean that people didn’t get hurt. Women suffered the most from violent religious extremism in the name of colonization, as they mingled in markets and often shared homemade remedies that traversed taboo racial boundaries as well as the boundaries of science and religion.

One of these remedies, known for its vitality-promoting properties, was chocolate. The drink has been cultivated in the Americas for at least the past 3,000 years. It originated as a status symbol, and was served to royals, diplomats, and at weddings. Its caffeine content, flavor profile, and power it held in indigenous communities scared Spanish colonizers from the get-go. 

Vocabulary for Your Next Séance

• Hechizo - spell

• Caldera - cauldron

• Varita mágica

• Séance - sesíon espiritista

• Magía - magic

Spanish colonizers immediately prohibited many Aztec health plants like psychedelic mushrooms, but kept chocolate around, even adopting the beverage for themselves (probably because they realized that it was delicious). It eventually became a mass-market phenomenon, with people drinking it every day as opposed to reserving it for special occasions. Chocolate’s popularity became a symbol swept up in the developing patchwork Latin American culture, which was a melting pot of indigenous, African, and Spanish cultures. 

Chocolate cooks prepared the beverage by first creating a paste made out of ground cacao, vanilla, and annatto, along with other spices, storing it in blocks to be used later. When someone wanted a cup of chocolate, they would whip the paste with hot water until foamy.  To indigenous Mesoamericans, chocolate represented vitality. Men and women alike drank it for strength and power. Women most often prepared the chocolate, and men constantly said that they were being bewitched through the inky beverage, bringing their suspicions to the table at every meal (but never considering that they could cook for themselves to avoid sneaky spells). 

Independent, single women who were economically active were easy pickings for witch hunters, since few people could seem to wrap their heads around the possibility that a woman could make her own living. They used potions to slip through the very low glass ceilings of wiferey, motherhood, and sexual submission. Women made good money with their witchcraft, and the entire practice subverted men’s long-assumed intellectual and economic power over them. These feelings were tenfold in Latin America, where Spanish colonizer’s guidebooks could not match Indigenous women’s knowledge of their native continent. Unfortunately, this made indigenous women big targets for the inquisition.

Magical hot chocolate sat at the intersection of witchcraft and colonial strife. To European colonizers, the drink represented dissent, with racial, religious, and gender conflicts sitting at the bottom of each cup of cocoa. Once tried and found guilty of witchcraft, women most often went to prison.

A Cocoa Tree

In an attempt to control witchcraft, the Spanish Inquisition pushed magical practices to far-flung corners of society, following an “If I can’t see it, then it doesn’t exist” model of control. Women, who lost their autonomy after marriage, used brujería to regain control in their relationships while their husbands maintained the right to beat and cheat. Using chocolate as the basis of magic making was a way for women to transform their quotidian servitude into an act of power. Clearly, it worked, since governmental authorities were scared to let them continue without punishment. What they ended up doing, though, was incubating popular magical belief and religious culture beyond their dominion of control.

Even chocolate’s significance was eventually infused into indigenous converts’ new Catholic practices, with peoples leaving cacao offerings to Jesus. The Spanish conquerors could not keep up with their subjects’ creativity, losing track of the myriad ways Indigenous and African spiritual practices were growing, transforming, and even merging with their beloved Catholicism. Santería is the byproduct of centuries of creativity in the face of colonial might, and even Mexico’s Dia de Muertos merges indigenous practices with the Catholic All Saints Day. Walter Mercado, for all his pizzaz and pageantry, is yet another example of Latin America’s consistent grip on mysticism that goes beyond the monotheistic.

Nowadays, modern day brujas, brujos, and brujx are reclaiming the long-held taboo of the sexual enchantress and harnessing mysticism. Many are now publicly vocal about their power. Like their ancestors before them, young Latinx people are adopting brujeria to connect with their heritage, mysticism, and creativity. So, the next time you dissolve a tablet of Ibarra in your milk for a cup of hot chocolate, remember that you could be on the verge of casting a spell in line with centuries-old magic. 

Thumbnail photo by Tengyart.

Upgrade Your Reading Comprehension With These Books Studied By Spanish High Schoolers

by Brian Alcamo

What books do Spanish students read in high school?

Back to school season is upon us. That means that hoards of high school students are returning to their desks, still salty and sandy from the summer. With grades once again being a source of concern for most, they’re bound to get back to a familiar assignment: reading. Here in the US, most high school students are familiar with a few titles, such as The Great Gatsby, To Kill a Mockingbird, and The Catcher In The Rye. These classics unify our often disparate education system (so does algebra, but we’re more keen on the ~written word~ here). But what do students in Spain read? And can you incorporate these works into your Spanish learning? Let’s find out with these Spanish high school classics.

Part One: Obligatory Historical Classics

According to Bea, one of our native Spanish instructors, “everyone in Spain knows these titles and studies some parts of them, but not everyone has fully read them.” Most of these books are… old. Bea says that the books in their most original formats aren’t recommended for Spanish learners. Because of their age, they’re difficult to read front to back, and even native Spanish speakers will often misunderstand the vocabulary and syntax (think about if you’ve ever had to read Beowulf, I bet your teacher was very forgiving about effort). If you want to experience the story, there are tons of learner versions available.

Don Quijote de la Mancha - Miguel de Cervantes (1605)

While Spanish students don’t always have to read this work all the way through, it is usually thought of as the most important book in the Spanish literary canon. Considered the first modern novel, students will study pieces of the book and learn its plot (which follows a noble-turned-knight-errant on a quest to revive chivalry), even without reading it all the way through. Its language is dastardly difficult, so students who do end up reading it all the way through will typically do so with an adaptation. Here’s an adaptation for Spanish learners at the A2 level!

Don Quijote de La Mancha

La Celestina - Fernando de Rojas (1499)

La Celestina follows a young man pursuing a young woman who employs the magical help of a local procuress, named Celestina, who has a reputation for convincing young women to accept the love of the men who crush on them. Raunchy and witchy for the era (we’re talking peak Spanish Inquisition), the book’s sexual bent remains subversive even to this day. While sometimes regarded as the first novel, though not as adamantly as El Quijote is, many believe it to be more of a piece of dramatic literature, since it is composed almost exclusively of scenes of dialogue. The work has been performed and staged all over the world.

 El Lazarillo de Tormes - Anonymous writer (1554)

La vida de Lazarillo de Tormes y de sus fortunas y adversidades (The Life of Lazarillo de Tormes and of His Fortunes and Adversities) is a Spanish novella that follows Lazarillo, who spends his youth as a blind beggar’s apprentice. Subsequent chapters follow him as he works for priests, squires, and friars. La vida’s claim to fame is being the first Picaresque literary work, a satirical genre that follows a picaro or “rogue” who gets by in a corrupt society by using their wit. Containing collections of mini episodes rather than one overarching narrative, picaresque novels attempt to expose social injustices in humorous ways. An English-language take on a picaresque novel is Mark Twain’s The Adventures of Huckleberry Finn.

El Lazarillo de Tormes

La vida es sueño - Calderón de la Barca (1635)

La vida es sueño (Life is a Dream) is a play emblematic of the Spanish Golden Age drama, which lasted from around 1590 until 1680. The play follows Segismundo, the (fictional) prince of Poland, who is locked up in a tower by his father, (fictional) King Basilio because of a prophecy saying that the prince would wreak havoc on Poland and cause the king’s demise (by demise we mean death). Segismundo is let out of the tower for a brief period before being locked up again, and he is convinced that this brief period of time extramuros was simply a dream (hence the title). The play is consistently studied as one of Calderón’s best works, and was recently listed by the Independent as one of the 40 best plays of all time.

Vocabulary To Help You In the Library

• Lectura obligatoria - Required reading

• Comprensión de lectura - Reading comprehension

• Pistas de contexto - Context clues

• Personaje principal - Main character

• Escritor - Writer

Part Two: Less Obligatory Popular Contemporary Titles

Spanish students aren’t relegated to titles that may feel a little bit antique, they also read more contemporary works as well. These books aren’t as obligatory across the entire country, but are very common. 

Works by Spanish Authors

La casa de Bernarda Alba - Federico García Lorca ()

La casa de Bernarda Alba, or The House of Bernarda Alba is a play by Federico García Lorca that follows a family of six women (five daughters and one mother) after the death of their father. Bernarda Alba, the matriarch of the family, imposes an eight-year mourning period on her daughters, and makes it her business to ensure that all five daughters are sad all the time mourning their father both in public and in private, black dresses and all. When the prospects of love and sex come up for the sisters, the play errupts into a debate on repression, passion, tradition, and conformity. Lauded for its exclusion of on-stage male characters, the play ups the ante when it comes to dissecting what it means to be a woman looking for the company of a man.

El camino - Miguel Delibes ()

El camino, or The Road, is author Miguel Delibes’ third novel. It follows a boy who moves from the Spanish countryside to the city. It deals with themes such a nature versus city life and deconstructs the social mores that come with urban existence.

Nada - Carmen Laforet (1945)

Considered one of the most important Spanish literary works of the twentieth century, Nada (Nothing) is an existentialist novella that examines Spanish economic stagnation and the poverty felt by Spaniards on a day to day basis after the end of the Spanish Civil War. The novella takes place in Barcelona, and follows eighteen year-old Andrea as she spends her first year at university living with her aunt and uncle.

Fun fact: the book is considered the Catcher in the Rye of Spanish literature!

Nada

Works by Latin American Authors

While Spain has its own distinct literary traditions, Spanish teachers understand that some of the greatest Spanish-language works come from Latin America. Here are four books that have crossed the Atlantic to teach Europeans a thing or two about what goes on in the Spanish-speaking parts of the Western Hemisphere.

Cien años de soledad (1967, Colombia)

Cien años de soledad (100 years of solitude) is a renowned novel from Colombian author Gabriel Garcia Marquez that follows a family headed by patriarch José Arcadio Buendía, who founded the fictional town of Macondo. The book’s magical realist style positioned it as a classic work in the Latin American Boom literary canon, combining European modernism with the Cuban Avant-garde style.

El túnel - Ernesto Sabato (1948, Argentina)

El tunel is an existentialist novel that explores the twisted psyche of Juan Pablo Castel, a painter from Buenos Aires, as he tumbles into the pitfalls of romantic obsession. 

Sor Juana de Inés de la Cruz o Las trampas de la fe - Octavio Paz (1989, Mexico)

At the height of his career, Octavio Paz was the top poet and writer in all of Mexico. His work Sor Juana Inés de la Cruz o Las trampas de la fé (Sister Juana of Inés de la Cruz or The Traps of Faith) explores the life of Sister Juana, a renowned poet and nun from a different century, back when Mexico was known as New Spain. Sor Juana begins her adult life (at the age of fifteen) as the virreina’s protegée. After spending five years at her court, she joins a convent for life, turning the cloistered abbey into a salon with intellectual reaches across the entire hispanophone world. His account of her fascinating life attempts to answer the question of why a woman with such intellectual gifts would become a nun, explorig the patriarchal traditions of New Spain and the annals of seeking feminine freedom behind the walls of the Catholic Church.  

A portrait of Sor Juana Ines de la Cruz

Pedro Páramo - Juan Rulfo (1955, Mexico)

Imagine returning to your hometown to visit your father after your mother’s death only to find that the town is inhabited exclusively by ghosts. That’s exactly what happens to this book’s eponymous protagonist, Pedro Páramo. Written by Juan Rulfo in 1955, the book’s reception was initially lackluster, selling only two-thousand copies in its first four years of being published. After some time, the book reached mega-popularity and acclaim. Gabriel Garcia Marquez (see above) credits the book for getting him out of his writer’s block and being the catalyst for his own obra maestra Cien años de soledad.

Thanks For Reading!

Thinking of reading even more? Reading in your target language is a fantastic way to improve your skills. Check out one of the books we mentioned in this post, and be sure to share this list with your friends!

Eco-Friendly Latin American Startups: A Sustainable Dream Journey

Photo by Snowscat

by Brian Alcamo

Latin America is home to breathtaking Patagonian vistas (pictured above), delicious Puerto Rican cuisine, adorable Peruvian alpacas, and so much more. What do all of these things have in common? They’re all inextricably linked to Mother Earth. With so many cultural treasures at risk of severe change and damage, it’s a no brainer that Latin Americans are stepping up their game when it comes to beating climate change. These innovative latinx companies aren’t simply advocating for climate justice or positioning themselves as carbon neutral, they’re getting their hands dirty, combining cutting edge technology with a deep connection to humanity’s earthly physicality in order to transform the global economy into a one that is sustainable and circular. 

To show you how amazing all of these companies are, we’ll be taking you through a journey showing how their innovations can work in tandem with each other. Let’s imagine we’re all venturing out into the world of sustainable food production. Pleasure doing business with you! 

(Pro-tip: To beef up your Spanish reading skills, check out these companies’ websites en español)

Step One: Plants 

Our food-production journey begins with sowing seeds and scouting soil. As eco-friendly food producers need to respond to the demands of a changing climate, we’ll be employing technology developed by Instacrops. Claiming to be “the most powerful AgTech full stack platform in Latin America,” the company bills itself as a virtual agricultural advisor, transforming data into concrete recommendations for farmers.

Based in Santiago, Chile, this startup’s goal is to connect Latinx farmers to data about their plants, including data on climate, soil, and irrigation, by installing devices connected to the now ubiquitous “Internet of Things.” What is the Internet of Things? It’s a system of web-connected gadgets that benefit from their integration with the ‘net by communicating with other data-sharing devices. If you’ve ever owned a FitBit, a smart thermostat, or an Internet-connected coffee pot (yes, those exist), then you’ve participated in the Internet of Things.

Instacrops also uses satellite and drone technology to provide farmers with easy-to-digest visualizations of their crop data to keep them up to speed on how their plants are faring in our rapidly changing climate. Plants may seem to grow slowly, but farmers need to know how their terrain is faring as our weather patterns shift and become increasingly extreme. 

An Agricultural Vocabulary Check-In

• El granjero/el agricultor - Farmer

• Semillas - Seeds

• El riego - watering/irrigation

Step Two: Factory

Once our crop yields are as abundant as can be, we’ll need to move them into a warm and secure indoor space to be processed and turned into delicious consumable products. We’ll use building materials provided to us by Green Bricks, a Chilean company that recycles plastic bottles into concrete alternatives that is heavily invested in creating and promoting the world’s transistion towards a circular economy. Our food processing plant will not only be sustainably constructed, it will also be beautiful. Green Bricks isn’t simply producing rigid building materials, they are interested in ensuring high quality, beautiful construction experiences for their customers.  

A Quick Construction Vocab Break

• Hormigón - concrete

• El Ladrillo - brick

• La fábrica - factory

Step Three: Production

To help the planet transition away from constantly consuming animal by-products, our factory will be producing some of the world’s most high-end plant-based meat and dairy alternatives. Two companies we might take inspiration from are Heartbest and NotCo. Heartbest is a Mexican plant-based food company founded by a father and son whose dietary restrictions helped them come to realize that being vegan in Latin America is can be challenging. They take a community-oriented approach to crafting plant-based “dairy” products made of amaranth and quinoa. The company tries to connect to people who are in search of a food experience that allows them to connect with their lifestyle goals. 

Compared to Heartbest, NotCo’s operations are more wide-ranging. This Chilean plant-based company is growing fast in Latin America while still struggling to enter the US where the plant-based food market is more saturated with competition. Despite these challenges, NotCo’s production process sets itself apart from others with its ability to produce not only dairy alternatives, but meat alternatives as well. This is in contrast to companies like Impossible Meat and Oatly, whose products are sequestered to one side of the plant-based spectrum.

Plant-Based Vocabulary Pit Stop

• Basado en plantas - Plant-based 

• Vegano - Vegan

• Alternativas a la carne - Meat alternatives

Step Four: Packaging

After being chopped, blended, melted, and molded into delicious plant-based products, our foodstuffs will need to be packaged to be sent off to stores and consumers. In the Beforetimes, we’d most likely use plastic. Unfortunately, plastic takes 400 years to biodegrade. That’s such a long time that we haven’t ever seen any plastic biodegrade, since it was only invented in the mid-1800s.

Instead of using plastic, we would use plastic alternatives courtesy of Bioelements. To circumvent plastic’s degradation process that would take five and a half human lifetimes, Bioelements has developed a special resin called Bio-E8, which naturally degrades in fewer than two years, and fewer than six months in favorable conditions, such as in professional composting facilities. The Chilean plastic alternative startup has clients in Mexico, Chile, Colombia, Peru, and now the United States. 

A Packing Vocabulary Wrap Up

• La botella - the bottle

• La caja - the box

• El embalaje - packaging

Part Five: Consumption 

After our food was ready to leave the factory, it would be sent out to happy consumers all over the region (or world). Satisfied customers would rejoice in their nutritious plant-based food, and have no qualms about sending their containers off to be composted and put back into the soil. These composted bottles could be used to create fertilizer suitable for growing more seeds for more plant-based goodies, and the cycle would complete itself time and time again. Welcome to Eco-topia!

We’ve highlighted only a few of the myriad Latin American startups looking to make our world a more sustainable place, but rest assured that learning Spanish will help you stay up to date with all sorts of wonderful innovations like the ones touched on during our journey through an eco-friendly production process!

Thanks for reading!

Excited about an environmentally conscious future? Tell us about it in the comments below, and be sure to share this post with your crunchiest Spanish learning peers!

Thumbnail photo by Cristian Castillo.

Tapas: They're More Than Just Apps

By Amigofoods

by Brian Alcamo

If you’re even slightly interested in Spanish culture, Spanish cooking, or even just appetizers in general, you’re most likely familiar with the concept of tapas. Maybe you’ve been to a tapas bar in a city near you, or a party where they’re served. Even if you’ve simply been to a restaurant and decided to make a meal with your friends out of shared ~apps~ as opposed to entrees, you’ve made a tapas-inspired choice. But what’s so special about those teeny, tiny portions? And what makes them an iconic part of Spanish cuisine? Let’s find out!

The Origins of Tapas

Unsurprisingly, the origin of the tapa is hard to track down. Each region in Spain declares itself the home of the culinary tradition, and there’s an origin story for practically every century after the year 1100 CE.

Many of these stories point the food’s history towards Spain’s medieval kings, but regardless of the origin story’s protagonist, one practically inarguable portion of every anecdote can be found in the word’s etymology. The word tapa comes from the verb taper or “to cover” in English, and una tapa is also the Spanish word for “a lid.” Many of the stories down below include an innovative bartender using small slices of bread, cheese, and/or ham as a way of protecting customers’ drinks from dust and flies. In this way, the tapa was a literal lid for the drink. Cutesy, right?

There are plenty of potential starting places for the beginnings of tapas in Spain. Here are a few of them in chronological order.

1. Mid-1200s: Alfonso the Wise Cracker (a literal cracker)

King Alfonso X (El Sabio, “The Wise”) ate tiny portions of food to quell the effects of all the wine he was prescribed to drink on account of an illness (medieval medicine sounds like an absolute dream). Upon recovery, the king declared that everyone in his domain should serve small amounts of food with their alcohol to prevent public drunkenness. This decree was also a way of helping feed the poor who spent their money on wine rather than food.

2. Late 1400s: Inquisition Infiltration

Sadly and antisemetically, this origins story claims that tapas with ham or other non-kosher foods were used as a way of identifying Jewish people during the Spanish Inquisition.

3. 1500s: Stink Seal

Later in the 16th Century, tavern owners in Castille-La Mancha took the concept of tapa-as-lid to the next level, using it to not only protect the drink from aeronautical invasions but also to conceal the poor quality of their wine. They served mature (read: stinky) cheese on top of wine glasses to mask the sour odors of their bad wine.

4. Early 1600s: Same Story, Different King

Very similar to the story of King Alfonso X, King Felipe III wanted to require food be served in bars to prevent drunken debauchery. 

5. Late 1700s: Roadtrip Treats

During the late 18th Century, travel throughout Spain had begun to become more common. What hadn’t become more common yet, though, was reading. Tapas were offered to guests of hotels, inns, and hostels as a way of informing customers of the meals available, since most people were illiterate at the time. The tiny version of the big meal was displayed on the pot’s tapa. 

6. Late 1800s: 

On a trip to the beachside town of Cadiz, King Alfonso XII ordered a glass of wine. The wine was served with a slice of ham to prevent beach sand from blowing into the glass. On the next round of drinks, the King ordered his wine specifically with a tapa.

These six legends of the beginnings of tapas only scratch the surface of tapa lore-galore, but luckily all of them conclude with the wonderful continuation of this fabulous eating style.

Tapas Today

Tapas remained so popular because they provided a fun way for people to eat a small snack before their late dinners, since Spaniards typically eat their third meal very late, around 9 or 10 pm. Going out to multiple tapas bars is considered an activity in its own right, and is referred to as ir de tapas. Nowadays, residents of Spain are much more open to eating an entire meal composed of tapas, forgoing more traditional and formal dining practices. Some other verbs that can apply to the activity of going out for tapas include picar which means “to pick,” along and the more modern verb tapear which means “to have tapas.”

Vocabulary for Your Night Out On the (Tapas) Town

• Ir de tapas - To go out for tapas

• El barman - Bartender

• Tenir hambre - To be hungry

• La cuenta - The bill

• Salir - To go out

In some cities such as Granada, Almeria, or Jaen, tapas flow freely alongside alcoholic beverages (salty food = more drink orders). However, complimentary tapas aren’t customary all over Spain, and many tapas-eaters order and pay for tapas from a menu like any other dish. If bar-goers want to order a larger portion of a specific tapa, they can ask for a ración.

Tapas have become part of the Spanish national identity, and have become a point of cultural pride for all Spaniards. Cities across the country compete to be the number one spot for having tapas. According to Spain Holidays, Malaga, Granada, Madrid, Seville, Cordoba, and San Sebastian are the six leading cities for authentic and delicious tapas in Spain. 

Certain olives, nuts, meats, and cheeses conquer the entire Iberian peninsula and are able to be found at every bar from Galicia to Malaga. The most common tapas are easy-to-prepare foods that typically don’t require cooking. Think chorizo, olives, cheese, and cured meats. Some common cooked tapas include patatas/papas bravas (delicious fried potatoes served with a spicy sauce), tortilla de patatas (a Spanish omelet), meatballs with tomato sauce, and fried calamari. Beyond these typical tastings, flavors and ingredients of tapas morph and modify according to the traditions and tastes of each Spanish region. For instance in Spain’s Basque Country, their local tapas are known as pintxos, which are served on a slice of bread and held together by a toothpick. There are also tapas known as montaditos and banderillas.

Tapas have since become a global phenomenon, meaning that most anything can be a tapa (if you believe in yourself). Even more experimental restaurateurs will “tapafy” their menus, not being afraid to use non-Spanish ingredients or modern cooking techniques. Not convinced? Check out Natsumi Tapas, a Japanese-Italian fusion tapas restaurant in New York City. That’s 4 countries represented all in one tiny tapa!

Tapas are fun. They’re small, they’re cute, they’re casual. Through tapas, Spain has exported an incredibly powerful part of its culture that goes beyond recipes and touches the daily lives of people around the world. Not only do tapas hark back to Spain for what people choose to eat, it also points back to the country for how people choose to eat.

Thanks for Reading!

Do you enjoy tapas? Comment your favorite dish below, and be sure to share this post with a friend!

Thumbnail photo by Sonia.

7 Latin American LGBTQIA+ Films to Watch For Pride Month

Happy Pride Month! Remember movies? No, remember going to the movies? Neither do we. Luckily, the country’s successful vaccination campaign means that movie theaters are opening up again and it’s once again safe to head back to one of those big, over-air conditioned rooms. However, while we love going to movie theaters, they do typically lack in foreign language films. Watching movies is a great way to practice your target language, especially practicing listening to multiple speakers at the same time. So what’s a Spanish learner to do? Check out one of these 7 fantastic Spanish-language LGBTQIA+ films for a pride-filled language learning adventure!

1. Fuera de Carta (Spain 2008)

Fuera de Carta (Chef’s Special— literally ‘outside of the menu’) is a comedy about a chef who is running a busy restaurant. Disruptions to his already hectic life come to him in the form of being reunited with his estranged children, a new same-sex romantic interest, and the Michelin Guide food critic is coming to review his restaurant. Can he(name?) have it all? Watch on (streaming platform) to find out!

You can rent Fuera de Carta on Apple TV.

2. Joven y Alocada (Chile 2012)

Have you ever seen the show Awkward? Or perhaps Gossip Girl? Right in line with the late 2000s, early 2010s “Precocious Blogger” aesthetic, Joven y Alocada (Young and Wild) follows (name), a typical Chilean teenager who expounds the details of her personal life on a blog with an audience of zero. As her life becomes tangled in bisexual romance and religious conservatism, her blog gains notoriety as the hottest webpage in town. In addition to being heartwarming and funny, this juicy coming-of-age story is based on a real blog!

    You can rent Joven y Alocada on YouTube and Google Play.

3. Plata Quemada (Spain 2001)

Plata Quemada (Burnt Money) isn’t your classic queer romance flick. It’s no Brokeback Mountain, and it certainly isn’t Call Me By Your Name. This film is a gay Bonnie and Clyde. The story’s got action, crime, and romantic passion and it’s not afraid to play with your favorite movie trops along the way. 

    You can watch Plata Quemada on Amazon Prime Video.

4. Viva (Ireland): 

Although its director is Irish (Paddy Breathnach), Viva is a Spanish-language film. The drama centers on Jesus (Héctor Medina), a young gay Cuban man who dreams of becoming a drag queen. These dreams are put on hold when Jesus’s estranged father (name) returns. Throughout the movie, our protagonist must make a painful choice between living his truth and being with his family. 

You can rent Viva on Apple TV, Amazon Prime Video, and YouTube.

5. Contracorriente

Contracorriente (Undertow) is a film that follows Miguel as he sneaks around his small Peruvian fishing village to be with his secret lover Santiago. Without giving too much away, the film quickly takes a turn and weaves a coming out narrative into a story about ghosts and the rumor mill that is inevitable in small-town life

You can rent Contracorriente on Apple TV.

6. Todo Sobre Mi Madre (Spain 1999)

¡Penelope Cruz Alert! Todo Sobre Mi Madre (All About My Mother) is a complex trans-positive story that was ahead of its time. The film follows Manuela as she travels from Madrid to Barcelona after the death of her son Esteban in search of Lola, her son’s biological father. Manuela reunites with her self-actualized and transitioned ex-lover as she learns about an entire new world of queer Spaniards.

You can watch Todo Sobre Mi Madre on Amazon Prime Video and YouTube.

7. Elisa y Marcela

This film is based on the true story of the first gay marriage in Spain. Taking place in 1901, the film follows Elisa and Marcela as they try to get their love solidified under the power of Holy Matrimony. While Elisa y Marcela hasn’t received the best reviews from critics, it is still an in depth look at some of the events surrounding the notorious marriage and provides a great way to practice your Spanish.

You can watch Elisa y Marcela on Netflix.

8. Bonus: Gun Hill Road

While this film isn’t in Spanish, it is a fantastic glimpse into Bronx Latinx life. The film follows Enrique as he adjusts back to life after prison and living with his trans daughter, Vanessa. Its storyline has been critiqued as being a touch cliche at times, but the film is praised for providing a slice of life on what it’s like to live in the Bronx, using Vanessa to shed light on the experiences of trans women of color. 

You can rent Gun Hill Road on Amazon Prime Video.

Some Spanish Vocab to Help You Talk About Movies

La película - Film

El cine - Movie theater (Also “film” informally in the US)

El argumento - Plot

El personaje - Character

El escenario - Setting

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Thanks for Reading!

Have any other LGBTQIA+ Spanish-Language films that you love? Comment their names below!

Thumbnail photo by Photo by Corina Rainer

Two Latin American Board Games That Will Bring Out Your Competitive Side

Board games, or juegos de mesa, are a great way to put down your electronic devices and connect with your friends and family. They’re also a great way to supercharge your Spanish learning with new vocabulary (and are also just way more fun than flashcards). Read on to discover two popular board games from Latin America.

Lotería 

Besides getting to know a cultural touchstone of Mexico, playing Lotería, or lottery, is awesome for your Spanish. Hailing originally from Italy, Lotería is a traditionally Mexican board game that is essentially Bingo. Instead of having a grid of letters and numbers, though, you receive a tabla, or board, filled with beautiful tarot card-esque illustrations. The way to win is determined at the beginning of each round, with a winning pattern chosen from a deck of cards. After a pattern is dealt, the game is on. El cantor, the caller, selects winning tiles from a different shuffled deck of cards. Each card includes an illustration, its name, and a short phrase describing the tile. El cantor reads out the card’s name and phrase, and people who have that tile place a frijole, a bean, on its respective spot on their boards. Once a player has filled out the pattern on their tabla, it’s time to shout ¡Lotería!

A Lotería tabla and deck of cards. (Photo by irvin Macfarland)

What’s so great about Lotería is that the sentences on the back of each card make it a fantastic way to learn some new vocab. Each sentence is tailor made to highlight the meaning of the name in the card, so most other words in the sentence have a high association to the card’s name. In this sense, you’re almost learning an entire tiny vocabulary unit as you listen to the cantor read out a card’s verse. 

“El que le cantó a San Pedro no le volverá a cantar.”

“The one that sang for St. Peter will never sing for him again.”

“Al otro lado del río tengo mi banco de arena, donde se sienta mi chata pico de garza morena.”

“At the other side of the river I have my sand bank, where sits my darling short one, with the beak of a dark heron.”

“Tu me traes a puros brincos, como pájaro en la rama.”

“You have me hopping here and there, like a bird on a branch.”

Lotería is huge all throughout Latin America, and has a dedicated fan base. Back in late 2019, Google released a Google Doodle celebrating it. Check it out and try playing a virtual version! One of the big draws for Lotería’s continued adoration is because of its captivating illustrations. In fact, one way that fans express their love for Lotería is through t-shirts featuring its tiles. Lotería combines simple and exciting gameplay with artful design and language to create a memorable experience every time you pick up a new tabla.

Estanciero

If your idea of fun is raking in the dough, you’ll probably enjoy Estanciero, Spanish for the word “rancher.” Drawing heavily from Monopoly, this Argentinian board game swaps the goal of being a real estate mogul for the more pastoral dream job of a cow herding kingpin. The game invokes Argentina’s history as a world class cattle hotspot. Estanciero’s biggest innovation to the Monopoly-style game mechanism is a rest spot where you can hide from ever-growing farming fees. 

In the video below, you can see that the game looks a ton like Monopoly, except for the hexagonal shape of the board. What’s nice about the similarities between the two games is that you won’t have much trouble figuring out which Spanish words correspond to their English counterparts. 

Get Some Friends and Play!

There are tons of other Spanish-language board games out there, but these two have gameplay similar to ones that you and your friends are probably already familiar with. This way, you can skip right past the rules and into the game. Be sure to try speaking Spanish as you play, and maybe modify the rules to include bonus points for using certain tenses and negative points for speaking in English.

What’s your favorite board game? Be sure to comment below, and share this post with a friend.

(Thumbnail photo by Photo by Lat Lon).

A Puerto Rican Celebration of Hispanic Heritage Month in NYC

by Besanya Santiago

National Hispanic Heritage month has arrived! We all know what means, right? Well, if you’ve lived anywhere near us, you should already know this. But let me just say it for my people in the back: NOT EVEN COVID-19 WILL STOP US FROM CELEBRATING ALL MONTH LONG. Punto y se acabó! This is the time to communicate with each other in a way we never have before. The New York City local community needs our support now more than ever. We may not be able to be there physically but we can still be there. Aaaaaand, might I add, we can be there in the comfort of our own home, wearing our pajamas, fuzzy slippers, hair going sixteen different directions with a piña colada in hand and a margarita in queue. I don’t even drink and that sounds fabulous. Vamos allá.

So, what is National Hispanic Heritage Month? A month long celebration in the United States, this is a time period where we honor the cultures and contributions made by Latin Americans throughout the country. In 1968, President Lyndon B. Johnson signed this legislation put forward by Los Angeles Representative Edward R. Roybal. Originally, it was Hispanic Heritage Week but, lets be real, have you met us? Our birthdays alone last an entire month. One week was not enough time to properly pay homage to the list of accomplishments Latin Americans have made. Therefore, in 1988 new legislation was introduced to extend the week into a month from September 15 to October 15. The date was chosen for being the independence day anniversary of five Latin American countries: Nicaragua, El Salvador, Honduras, Costa Rica and Guatemala. And thanks to George H. W. Bush, as of 1989 we have an entire month paying tribute to those who deserve it most. Albeit Puerto Rico’s political status remains undetermined, this should not diminish the numerous contributions Puerto Ricans have made in this country. From independence advocate Ramón Emeterio Betances to Associate Justice Sonia Sotomayor, Puerto Ricans have traveled far to get to where we are today. And yes, there is still progress to be made. But for now, lets take a pause to reflect, recognize and celebrate the accomplishment of some pretty inspiring Boricuas. And don’t forget that piña colada.

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Take A Salsa Class

Although salsa music didn’t technically originate in Puerto Rico, it is an immense part of the culture. The roots of salsa came from Eastern Cuba from the Cuban Son as well as Afro-Cuban dance. During the 1950s, it traveled to New York City where it continued to develop within the Puerto Rican community. So, if there is one thing New York City is not short of, it is salsa dance classes. Founded by dancer and choreographer Tina Ramirez, the Ballet Hispánico is a dance company representative of Hispanic culture in the United States. They perform all over the world while offering a variety of dance classes for ages 3+ that are now available online. Salsa Tuesdays is just one of the many awesome virtual dance courses on the schedule.

Upcoming Events: Wepa Wednesday performances feat. Bombazo Dance Company

Learn To Cook Mofongo

A must try staple of Puerto Rican cuisine, Mofongo is even better when made at home. And if you have dietary restrictions, this is a simple way to fearlessly enjoy a new culinary culture by substituting ingredients as you see fit. Two exceptional channels are Sweets and Beyond and Cooking Con Omi for teaching Puerto Rican recipes. They’re also a useful tool for Spanish learners to get an additional benefit by learning to cook a new recipe while mastering new vocabulary without even realizing it. One of the most popular videos? Making mofongo. And let me just go ahead and co-sign that the recipe is on point.

Local Restaurants for Mofongo: Casa Adela and The Freakin’ Rican Restaurant

Pick up a Book

Literature may not be the first thing that comes to mind when people think of Puerto Rico but it’s actually about as old as the country itself. It was officially born in 1843 when a book of short stories and poetry named El Aguinaldo Puertorriqueño was published by a group of young authors. Since then, many incredible writers such as Eugenio Maria de Hostos, Lola Rodriguez and Julia de Burgos continued to shape the foundations of Puerto Rico’s literary movement, making it what it is today. A few must-read contemporary books include When I Was Puerto Rican by Esmeralda Santiago, War Against All Puerto Ricans by Nelson Denis and We Fed An Island by José Andrés.

Local Bookstores: Mil Mundos Books, Cafe Con Libros and Libreria Barco de PapelMil Mundos Books

Watch Musical Performances

The Hostos Center for Arts and Culture has been an integral part of the artistic community since 1982. Part of the CUNY network, it was the first college named after a Puerto Rican (yep, the same Eugenio Maria de Hostos previously mentioned here). They are a name well worth knowing as they are constantly giving the Latin American community a voice. Another great organization is The Puerto Rican Traveling Theater. Founded by iconic Puerto Rican actress Miriam Colón, their main focus is to exhibit works that promote cultural awareness, all while opening up artistic opportunities to those within their own community. And luckily for us, both institutions have made all their performances available online.

Upcoming Events: BomPlenazo 2020 and The Greater Good Theater Festival

Listen To Podcasts

Living in New York City, listening to podcasts is an an essential part of any commute. And as much we just love the eclectic variety of live performances on the metro, sometimes we could use a change of scenery. Podcasts are an ideal way to learn about Latin American culture in addition to keeping up with current events. Latino USA produced by NPR and hosted by Maria Hinojosa is popular due to its cross cultural nature in discussing political and social topics. Up for a language challenge? Directly from Puerto Rico, Siempre es Lunes is a fun, light hearted podcast that will submerge you headfirst into the Puerto Rican dialect. If you’re simply looking to have a good laugh, check out Latinos Out Loud and Bodega Boys.

Noteworthy Episodes: Bobby Sanabria Reimagines West Side Story and Death of a Blood Sport

Lose Yourself in Art

A classic New York City institution, El Museo del Barrio specializes in Latin American and Caribbean Art with a strong emphasis on Puerto Rican culture. They offer a vast collection of film, literary, visual arts as well as a performing arts series and educational programs. While their in-person collection is somewhat limited at the moment, they are also showcasing virtual exhibitions on their website. Furthermore, the museum has also teamed up with various local organizations to provide performances, workshops and discussions online and throughout the city.

Current Exhibitions: El Taller Boricua: A Political Print Shop in New York City and Popular Painters & Other Visionaries

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Looking for more ways to support the local community? Consider making a donation to any of these awesome organizations. You can find information on how you can contribute directly on their websites. Life is, without a doubt, still pretty tough in communities across the world. But it’s important to acknowledge that we’ve been transported to this rare window of time where we can actually connect with humans we never would have connected with otherwise. So, lets take advantage of this by raising our glasses and celebrating our differences. Because without them, this would be a reeeeeaaally boring world to live in. Salud!

About the Author

Besanya Santiago (IG: @besanyasantiago) is an actress, writer and musician based in New York City. She is best known for her work on the Netflix series Orange is the New Black. In her spare time, she enjoys reading, studying language and traveling the world.

Check out more of her work at https://besanyasantiago.com/

(Thumbnail photo by by Lena Eriksson)

Posesiones and the Importance of Pronouns

A look at Sebastián Lelio’s A Fantastic Woman

By JP Linguistics

Sebastían Lelio is a Chilean director known for directing films such as Gloria, Disobedience, and A Fantastic Woman. Each film is a carefully meticulous character study of the societal mistreatment towards women. In Sebastían Lelio’s A Fantastic Woman, the way one addresses another holds significant and lasting weight.

In Lelio’s work, there are always outsiders encroaching onto the female protagonists as they themselves are battling through internal conflicts. In A Fantastic Woman, Marina, played by Chilean trans actress Daniela Vega, is a talented singer who has reached the honeymoon stage in her relationship with Orlando. Nights dancing. Birthday dinners. Spontaneous road trips. Ultimate bliss. All this shifts when her lover, Orlando, who is significantly older, begins to feel sick in the middle of the night. As they rush to the hospital, it’s too late – He’s gone. However, Marina cannot mourn her partner’s loss, as her lover’s family decides that her presence is an offense to them.

Courtesy of Sony Pictures Classic

For Marina, all she wants is to be at her lover’s funeral, but outside elements prevent it from being possible. In the hospital, as she is suffocating under the shock of losing Orlando, a police officer asks to see her I.D. Despite presenting herself as Marina, he insists that her card says otherwise. As he begins to question her, he uses gendered words towards her such as, ‘lo’ and ‘el.’ The doctor barely acknowledges her, and Orlando’s brother is scared to approach her. Lelio makes it a key point that any character that is in direct conflict with Marina undermines her by using the language as their weapon. 

Courtesy of Sony Pictures Classic

Newly settled in at Orlando’s apartment, Marina is startled by an uninvited intrusion from Orlando’s son, Bruno. Bruno purposely calls her ‘Marisa’ as he barges in to claim both the apartment and Orlando’s dog, Diabla. As Marina tries to explain that Orlando gave Diabla to her, Bruno doesn’t attempt to correct himself. He spews hateful insults towards her and continues to call her ‘Marisa.’ Marina, played by Chilean trans actress Daniela Vega, stands her ground. Using language as her weapon, Marina claims her name and prepares to fight. She corrects him one last time as a slamming door is met to his face. Names and pronouns become the battleground in this film.

Recognizing the power of language, Marina comes prepared when she has to hand over Orlando’s car to his ex-wife, Sonia. Each time Marina addresses Sonia, she uses usted, a second person pronoun, as a sign of respect and formality. Sonia tells Marina to ‘drop’ the usted, in her attempt to make the conversation light. The conversation, however, is saturated with thick hatred as Sonia forbids her from attending Orlando’s funeral. 

Confronted in a cold office lobby, this scene creates a disturbing twist in the use of gendered language. The grammatical gender in Spanish has words that are either masculine or feminine. Many nouns endings in –a are treated as feminine, while words ending in –o are masculine. When conjugating, the grammatical gender la is associated as feminine, while el is masculine. For native speakers, it has always been second nature to conjugate according to someone’s gender identity. In the movie, Marina promises to be discreet at the funeral, but Sonia doesn’t care. As Sonia addresses Marina with feminine pronouns to explain to Marina that as a mother, she has to protect her children. She offends Marina further by promising to compensate her financially for all that she’s done. Marina doesn’t understand how she can prevent her from saying goodbye to someone she loved. This outrages Sonia and her language changes as she uses Marina’s dead-name to drive home the fact that Marina is not welcome at the funeral.  A dead-name is the name before she/he/they have transitioned. Marina, fazed yet strong, continues to address Sonia with usted. Even if Sonia can’t respect Marina, Marina will never stoop to her level.

Courtesy of Sony Pictures Classic

Things proceed to get more complicated as Marina returns to Orlando’s apartment to find that Bruno has taken Diabla. His hateful words have turned into impermissible actions. Marina becomes outraged. The film spirals as Marina is wrongfully investigated by the police as she tries to find the whereabouts of both Diabla and Orlando’s funeral. Forget Sonia, it’s Bruno who becomes her ultimate tormentor as she seeks moments of solace in the arms of her sister or by the piano of her voice teacher’s apartment. For that’s one thing that’s been robbed from her – time to mourn her partner’s death. She still sees him everywhere she turns, waiting for her to say her final goodbye. 

Despite these heavy moments of sorrow, Lelio finds time to showcase Marina’s beauty. There are glorious glimpses of Marina dancing in a shimmering coat in a neon-lit club. Marina being pushed against a gust of wind as she falls forward, not backwards. Marina staring at her body with absolute love and adoration. And a final glimpse of Marina, on stage, using the thing that matters the most to her – her voice. 

Watch It For Yourself!

A Fantastic Woman is a great demonstration of how pronouns can be used and abused to greater extents than one may learn in a classroom. A Fantastic Woman can be purchased online across multiple streaming platforms.

The Must Try Staples of Puerto Rican Cuisine

by Besanya Santiago

Travelers around the world would agree that aside from the friendly locals and captivating landscapes, the cuisine is a reason in and of itself to travel to Latin America. Within each dish, you can truly taste the depth of flavor, passion and love that goes into it. Food isn’t just food. It’s an experience. It’s a story. It’s a way of life. We don’t eat to live. We live to eat. However, it’s important to understand that Latin American cuisine is very diverse. Although some countries do share similarities, each one has its own history and with that, its own distinctive cuisine. In Puerto Rico, this cuisine is called La Cocina Criolla.

La Cocina Criolla, which literally means “Creole Cooking,” is somewhat different than what one might expect. Most notably, it is not spicy. This is a major misconception about Puerto Rican cooking. Countless travelers arrive to the island expecting foods that are as spicy as in countries like Mexico and are consistently disappointed when this is not the case. That’s not to say that no one eats spicy food there. We all know there are exceptions to everything. But it’s simply not what Puerto Rico is known for. More often than not, when you ask for hot sauce in a restaurant, they will give you a bottle of pique. This a homemade sauce that to the average Mexican is, well, kind of a joke.

So what is Puerto Rican cuisine best known for? One word: FLAVOR. With its roots and cooking traditions from Spain, Africa and the native Taínos, the locals have managed to develop a cuisine so diverse and profound in flavor, it is impossible for you to leave the table without an immense smile on your face. And considering the enormous portion sizes, it may even be impossible for you to leave the table at all. But really, that’s kind of the goal. As we like to say, barriga llena, corazón contento. In other words, a full stomach is a joyful heart. And what better way to achieve this than to try out some of the top Puerto Rican staples?

Mofongo

You do not travel to Puerto Rico without trying mofongo. It is a dish made with fried green plantains mashed together with garlic, salt, olive oil and broth, which is then formed into a ball with meat and chicharrón (pork cracklings). Normally, it is served with pernil on the inside (slow-roasted pork) but can also be made with steak, shrimp, chicken, octopus and even vegetables. Although, if you’re a traveling to Puerto Rico to just eat vegetables…good luck.

Mofongo

Pasteles

Traditionally eaten around the holidays, pasteles have a resemblance to Mexican tamales but are completely different in taste and ingredients. The masa, or dough, is made from plantains, pumpkins, yautía or sometimes yuca. The meat inside is prepared as a stew that is generally pork based but other meats can also be used. All of this is wrapped up in a banana leaf, boiled and served with rice and beans. Please note: These are extremely labor intensive, which can make them difficult to find. If you see them on a menu, order them right then and there.

Tripleta

If you have problems getting out of your chair after eating Cuban sandwiches, you’ll want to be near a bed after eating a tripleta. This sandwich is serious. You’ve got beef. You’ve got chicken. You’ve got pork. You’ve got crispy potato sticks. All slathered in ketchup, mustard, mayo and gently held together by your choice of freshly baked pan sobao or pan de agua. I highly suggest sharing it with someone. But respect if you can finish one by yourself.

Tripleta

Lechón

Another holiday staple, this one can be found year round. It’s an entire suckling pig cooked over charcoal for several hours and rotated by hand on a spit. In addition to rice and beans, it is also typically served with mofongo, which is the ultimate way to experience this dish. Although not exclusive to Puerto Rico, they are masters of it. There’s even a specific place dedicated to it. Tucked away in the town of Guaváte, the lechón route is one of the best spots to enjoy the authentic flavors of this masterpiece. And don’t worry, there’s a Planet Fitness conveniently located in San Juan if calories are a concern.

Asopao

If chicken stew and paella had a baby, it would be named Asopao. This is the dish that always reminds us of home. With ingredients like sofrito, achiote, oregano, cilantro and garlic, this soup has all the essential, aromatic flavors of Puerto Rico. It’s also the ideal food to eat if you’re traveling on a budget. It’s super filling, incredibly flavorful and relatively inexpensive to make.

Asopao

Pinchos

Spanish for “Spikes,” Pinchos are Puerto Rico’s version of the kebab. This is the go-to street food that can usually be found in makeshift stands throughout the island. They are commonly prepared with marinated pork or chicken, onion and peppers, then grilled to perfection and topped with a piece of bread lightly brushed in garlicky, buttery, melt-in-your-mouth goodness. And always, always, ask for an extra slice of bread when you order. Your endorphins will thank you later.

Tostones

Ahhh, plantains. Where would Puerto Rico be without you? I like to call tostones next-level plantains. They are generally served as a side dish but can also be an appetizer. Tostones are less sweet than maduros, their more popular cousin. Made with green plantains, they are fried, smashed and then fried AGAIN – because why not? The end product is a crispy, golden circle that will eventually replace your fork as you make your way through your plate of arroz con gandules (rice and pigeon peas). And don’t forget to try the garlic dipping sauce that accompanies them. We love our garlic.

Ensalada de Mariscos

A trip to an island is simply not complete without tasting the local seafood. Although the ensalada de mariscos, or seafood salad, looks a lot like ceviche, it is not the same dish. Everything on the plate is cooked prior to serving. The salad is made with octopus, conch and shrimp mixed with lemon juice, olive oil, white vinegar, olives, red onions and bell peppers. And if it is not served with tostones…..run. Seafood should always be accompanied with tostones. You may also just see ensalada de pulpo or ensalada de carrucho, since octopus and conch tend to be more popular.

More Resources

Want to learn more about Puerto Rican food or maybe even try some recipes yourself? Some great YouTube channels to check out are Jeff and Jo’s Puerto Rican Kitchen, Eat, Drink, Share, Puerto Rico and Sweets and Beyond. Puerto Ricans are experts in infusing joy into its culinary culture. They may not have their own “ultimate gastronomy destinations” episode on Netflix, but it doesn’t take a chef to appreciate the beautiful simplicity this cuisine has to offer. Whether you’re a tourist, a traveler, in town for business or an expat, this food will continuously make you feel like part of the Boricua family. So, grab a plate and make yourselves at home. Buen provecho!

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About the Author

Besanya Santiago is an actress, writer and musician based in New York City. She is best known for her work on the Netflix series Orange is the New Black. In her spare time, she enjoys reading, studying language and traveling the world.

Read more of her work at besanyasantiago.com.

Peru: A Great Place To Practice More Than Just Spanish

by Brian Alcamo

A trip to Peru is a chance to discover the wonders of the ancient Incas and take some time to hone your Spanish while doing it.

But what you might not realize is that a trip to the Andes is also a trip to a nation that takes pride in preserving its precolonial linguistic roots. Many Peruvians speak more than one language natively. 13% of Peruvians speak Quechua, which is an impressive feat when you consider the centuries of colonialism that have wiped out countless other indigenous languages (thanks a lot, Francisco Pizarro). The range of Peruvian Quechua speakers runs from 4 million fluent native speakers to 10 million “familiar” ones. You might already be a little familiar with Quechua yourself. Some English words derived from Quechua include condor, guano, jerky, puma, quinoa, quinine, and llama.

“Quechua” in its own language is runa simi, or “the people’s tongue.” It was made an official language in Peru in 1975, and is also spoken in Argentina, Bolivia, Colombia, and Ecuador. It’s technically not one language, but the name of a language family. This distinction means that there are multiple types of Quechuas. This collection of almost 50 languages is typically divided into two types: Type I (Central) and Type 2 (Periphery). A breakdown of all of the types of Quechua can be found here.

The geographic distribution of the two Quechua types.

Unfortunately, the relationship between Spanish and Quechua is not always equal, with Quechua still falling victim to elitism found in Peru’s Spanish-speaking spheres. Quechua speakers are more likely to live in poverty, with 60% of Peru’s poor speaking the language at home. Although Quechua is now being taught in many schools, many of its own native speakers cannot read or write. This highlights a complicated educational and class division between those hoping to preserve and propagate the language, and those who already know how to speak it. Older Quechua speakers are also much more likely to be monolingual, which limits their access to much of Peruvian society.

There is hope for bridging this divide, with innovative education solutions coming for Quechua speakers. One such innovation is this talking robot, designed to speak Quechua and help continue the education of its younger native speakers during the COVID-19 pandemic. The robot, whose name is Kipi, is made from upcycled materials and hikes into the Andes to bridge a “digital divide” between Andean Peruvians and the residents of metropolitan Lima.

Outside of the Andes, Quechua’s cultural caché is on the upswing. Many people fighting for the language’s visibility and promotion in both public life and academic circles. If you decide to take a Quechua class at your local university, the course will most likely follow a curriculum based on Cusco’s dialect. While this is just one of the almost 50 varieties of Quechua to learn, it’s pretty cool to say that you study the language of the Inca civilization’s ancient capital.

How To Learn It

There aren’t too many online resources for learning Quechua. That being said, you can learn some basic Quechua on quechualanguage.com. You can also enroll in a local university course.

When you’re at a more advanced level, check out Rimasun. It’s a podcast produced by graduate students at NYU’s Center for Latin American Studies (CLACS) that interviews native Quechua-speaking New Yorkers. You can also watch clips from Peru’s Ñuqanchik broadcast to practice your listening skills and while listening to world events. 

Along with learning Spanish, a quick primer on Quechua will be a great way to enrich your journey. Whether or not you become 100% fluent, you’ll be able to better appreciate the foundations of a great South American country.

Thanks for Reading!

Are you thinking of supplementing your Spanish with a little bit of Quechua? Comment your thoughts below, and be sure to give this blog a heart.

(Thumbnail photo by Theo Topolevsky)

Startups Mexicanas: One of the Biggest Spanish-Speaking Tech Scenes

by Brian Alcamo

In case you didn’t know: the gender of the word “startup” in Spanish is feminine.

Tech is a burgeoning scene all over Latin America. Mexico, in particular, has been lucky due to its proximity to Silicon Valley. Remote work is helping American companies fill skills gaps that can’t be closed by the current US workforce, but Mexico is more than just a center for outsourcing. Startups mexicanas are all over the country, and they’re concentrated in three regions: Guadalajara, Monterrey, and Mexico City. In addition to these three cities, Tijuana, Querétaro, and Cancún are also proving to be formidable centers of high tech activity. 

Of these cities, it’s Guadalajara, and its home-state Jalisco that are garnering the most press.  There are over 600 startups in Guadalajara alone, with more on their way. Its home-state, Jalisco, has been welcoming American companies for a while. The city got its tech start in the 1960s, when it became a hotbed of semiconductor manufacturing.

The University of Guadalajara has a robust engineering school that is continually providing the city with new talent. In combination with 12 other universities, Jalisco produces around 85,000 new tech grads every year. This large pool of talent means that 57% of all tech hires are local to Jalisco. It turns out that Guadalajara is more than just the ancestral home of Ugly Betty.

The government is pushing to solidify Jalisco and Guadalajara’s tech dominance. In 2012, Guadalajara declared itself a Ciudad Creativa Digital (Digital Creative City). Jalisco followed up in 2018 with a new tech visa program. Guadalajara’s power not only comes from its talent pool and long history as a tech center, it also comes from its proximity to Silicon Valley: the city has a shorter flight to San Francisco than New York.

However, the new prosperity isn’t welcome by some. Reuters reported that back in 2019, fear of violence was a daily part of tech work. Because of income disparities between tech and non-tech workers, conspicuous consumption and highly public funding rounds are typically discouraged in la tecnología mexicana. This is in stark contrast to the flashy nature of the tech scenes of Silicon Valley and New York City, where money and ostentation can flow faster than water. 

It’s not all about Jalisco, though. Mexico is home to University of the Americas Puebla (UDLAP), Tecnológico de Monterrey, Instituto Politécnico Nacional (IPN), all of which offer degrees and education helping to fuel Mexico’s tech industry.

Of the other cities mentioned above, Monterrey’s proximity to Texas aids in collaboration between the US and Mexico. The University of Texas even operates its Center for Global Innovation and Entrepreneurship there. Mexico City has the luxury of being at the heart of the entire country, and has a wealth of governmental, financial, and cultural resources already at its disposal. Querétaro is booming in aerospace manufacturing. Tijuana boasts the closest proximity to the US, sharing a metropolitan area with San Diego. Cancún has many freelancers in its midst, and has begun to cash in on the talent pool working remotely from its beautiful shores. 

Unfortunately, the COVID-19 pandemic has led to a massive slowdown in the tech landscape of not only Latin America, but everywhere. Greg Mitchell, from the World Economic Forum, writes that “Entrepreneurs in Latin America’s smaller tech hubs have made significant strides in the last few years. Maintaining support of start-ups in these ecosystems is vital to the entire region’s future.” 

(Thumbnail photo by Roman Lopez)

Thanks for reading!

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The Words And History That Make Puerto Rican Spanish Unique

by Besanya Santiago

Within Latin America, each country has specific words in their dialect that can be completely foreign to other Spanish speakers. Puerto Rico is no different. Since we’ve already discussed the ins and outs of Puerto Rican slang, now lets move on to some common everyday vocabulary.

Puerto Rican Spanish is largely influenced by Andalusia and The Canary Islands in Spain. Many farmers and commoners from these regions came to Puerto Rico in hopes of establishing a better life in the Americas. After some time, Spaniards from other regions arrived as well as European settlers from France, Italy, Ireland, Scotland and Germany. There was even a large number of Arabs and Chinese that migrated to the island. Puerto Rico has an incredibly diverse history. And when you add to this the languages of the African slaves, the language of the Taínos as well as the English imposed by the United States? That’s a pretty intense melting pot of language.

Although this history gives the dialect depth and originality, using certain words from other varieties of Spanish can result in misunderstandings and confusion. For the most part, they are fairly harmless and usually result in having a good laugh. But there are also words to watch out for in order to avoid offending the wrong person. This isn’t usually a concern, though, since Puerto Ricans tend to be incredibly awesome and easy going people (no bias here whatsoever). So, lets get into some of these variations and continue your journey to sounding like a Boricua.

Naranja vs. China

Commonly mistaken for the country, China actually refers to an Orange. The fruit originated thousands of years ago in Southern China, from where it spread throughout India and parts of Southeast Asia. Portuguese sailors eventually brought these sweet delicacies to Portugal and Spain, where they were called China Oranges (naranjas de la China) to distinguish them from the more tart oranges they were accustomed to. In fact, the word naranja comes from the sanskrit word for orange, naranga. Some of us kept naranja and some of us kept china. So no, jugo de china is not juice from China.

Guineo vs. Banana

Since bananas were originally thought to have originated from West Africa, this is where the word guineo comes in. European settlers used to refer to Africa as Guinea. When the Portuguese brought bananas to Latin America, the name came right along with it. Although it is now known that bananas came from Southeast Asia and the South Pacific, the name guineo stuck. Nothing wrong with being an OG.

Guagua vs. Autobus

Although it does sound like a baby crying (it actually is the word for ‘baby’ in Chile), the term guagua is, in fact, a public bus. This word hails specifically from the Canary Islands. It is believed to have come from the name of the US bus company Wa Wa and Co. that provided public transportation throughout the islands. The pronunciation can vary (wawa vs guagua) but what doesn’t vary are the crazed looks I get in other countries when I use this instead of autobus.

Zafacón vs. Basurero

Zafacón is a trash can in both Puerto Rico and Dominican Republic. After the end of the Islamic Era in the Iberian Peninsula, many Arabs joined the Spaniards in their journey to conquer new territories. A zafaca, which is a clay container in Arabic, is what they used to collect the waste that fed pigs. The word later developed into zafacón. As it happens, Arabic is the second-largest language that influenced Spanish, after Latin.

Insectos vs. Bichos

If you don’t remember any of these terms, try to remember this: Do NOT use the term bichos in Puerto Rico. It is the only country in Latin America in which it does not mean insect. It’s very vulgar. Simply use insectos and you’ll be fine. As a Puerto Rican, the most insane thing I constantly hear is: Éste bicho no me quiere dejar quieta (this “insect” won’t leave me alone). I’ll leave it to your Google search to find out why.

Lechosa vs. Papaya

Both of these terms can be used to describe the same fruit. However, the word lechosa was initially used to describe an unripened papaya. In Puerto Rico, there is a popular dessert called dulce de lechosa (candied papaya). To make it, you need to use an unripened papaya. When this type of papaya is cut open, it releases a thick juice that’s milky in quality. Lechosa literally means milky, which is how the fruit got its name.

Sorbeto vs. Pajita

A drinking straw can be translated into tons of different ways in Latin America. From pitillo and popote (Colombia and México) to absorbente and bombilla (Cuba and Chile), things can get confusing very quickly. Here’s the Puerto Rico version: Sorbeto comes from the Spanish word sorber, which means ‘to sip’. That’s it. Yea…we prefer to keep things nice and easy. #islandlife

Bizcocho vs. Pastel

This word for ‘cake’ also came along with the Spaniards. Originating from the Latin word bis-coctus, it describes a type of bread cooked twice to prevent it from spoiling. FYI: Be mindful when using this word in other Latin American countries. Depending on where you go, it can have an entirely different meaning and may even be offensive. And yes, this is a recurring theme in the Spanish speaking world with many seemingly innocent words.

Embuste vs. Mentira

This is a term used very often but whose origins are relatively unknown. An embuste is a lie and an embustero is a liar. You’ll also hear the word paquetero to describe a person who lies all the time. The speculation is that it came from the Latin word impostorem, meaning impostor, and that it was brought over by the French. Interestingly enough, French immigration to Puerto Rico was one of the largest in number, second only to the Spanish.

Enfogonar vs. Enojar

A verb defined as ‘to anger,’ enfogonar came from the Spanish word enfogar, which literally means ‘kindle’ or ‘ignite’. And if you’ve ever angered a Puerto Rican, you should already understand why this is probably the best word choice to describe what you experienced afterwards.

Other Useful Vocabulary

Chiringa – Kite
Muerto – Speed Bump
Marquesina – Garage
Habichuelas – Beans
Mahones – Jeans
Balompié – Soccer
Carro – Car
Brincar – to jump
Pillo – thief

Jíncho (a) – Pale
Sato – Mixed breed dog
Averiguao (a) – Nosy
Gafas – Sunglasses
Espejuelos – Eye glasses
Aguantar – To hold
Abaníco – Fan
Molestar – to bother
Bruto (a) – dumb

Not so bad, right?

These are just some of the many Puerto Rican words you will come across. And of course, they all vary by region. It may be overwhelming to learn them, particularly if you’re more familiar with a contrasting dialect. But know that once you become accustomed to the sounds of the Puerto Rican accent, the words will make more sense. Words and sounds within a language or dialect always work hand-in-hand to create a complementary cultural harmony. So just sit back, relax and listen to the musical notes of each individual phrase. It’s just a matter of time before you’ll be able to compose your own song and easily dance to the intricate rhythms of the Puerto Rican dialect.

About the Author

Besanya Santiago (IG: @besanyasantiago) is is an actress and writer based in New York City. She is best known for her work on the Netflix series Orange is the New Black. As a multi linguist, she enjoys helping others gain a deeper understanding of language and culture. Originally from Puerto Rico, her aim is to bring an authentic perspective about Caribbean life to people from all over the world. Check out her website, www.besanyasantiago.com.

(Thumbnail Photo by Amy Irizarry from Pixabay)

The Sky is Falling! How to Talk About Weather in Spanish.

by Brian Alcamo

Despite this post’s title, falling skies are fortunately not a real weather forecast. That being said, talking about the weather is something we all do so often. Be it part of your small-talk with a cashier, your small-talk with your neighbor, or your small-talk with an estranged relative, weather plays a crucial role in how we see and discuss the world around us. 

Weather shapes how we plan our days, weeks, months and years. It’s one of the first things we check on our phones to help us figure out how to spend our free time, and is a major factor in deciding when to take a much-needed quarantine walk. It’s also becoming a big source of discussion as climate change continues to accelerate, especially in the tropical Spanish-speaking countries of Central and South America.

Missed our Instagram Live where we go over Describing the Weather in Spanish? No worries! Check it out on our IGTV with Isabel.

Photo by yue su on Unsplash

How to Talk About the Weather in Spanish

In Spanish, there are technically two words for weather: el clima and el tiempo. More formally, el clima means “climate,” but over time, its usage has shifted to include everyday weather. You may have learned to talk about the weather using the question “¿Que tiempo hace hoy?” Unfortunately, what the textbooks don’t tell you is that that sentence formation isn’t all that common among native Spanish speakers. So when would you use word el tiempo? Mostly in a longer phrase such as el pronóstico del tiempo or “weather forecast.”

More typically, you’re going to ask either ¿Cómo está el clima? (How’s the weather now?) or  ¿Cómo es el clima? (What’s the weather like in general?).

Here are some responses you may get to the question ¿Como está el clima?

• Está soleado / Está bonito (It’s sunny/It’s nice)

• Está haciendo (mucho) calor (It’s hot today)

• ¡Qué calor! ¡Qué solazo! (it’s so hot! The sun is too strong!)

• Está lloviendo / Va a llover (It’s raining/It’s going to rain)

• Está lloviznando (It’s drizzling)

• Está nublado (It’s overcast/cloudy)

  When someone asks you ¿Como es el clima? you can answer with one of these phrases:

• Es caliente. (It’s always hot)

• Es frío. (It’s always cold)

• Es templado (It’s always mild weather)

  Want to describe a weather phenomenon beyond the base terms like “sunny” and “rainy?” Here are a few words that can be used to describe what’s going on in the sky: 

• Escampar (V: rain that is diminishing in strength, rain that is scattering)

• Lloviznar (V: drizzling, lightly raining)

• Una tormenta (A storm)

• Relámpago (Lighting)

The Forecast (El Pronóstico)

via GIPHY

Weather not only influences how we discuss the present moment. It also helps us plan our future activities. When you want to discuss what the weather will be like in the future, you typically use the future tense. For example: está lloviendo changes to va a llover in conversations. You will sometimes hear the simple future used on the news (lloverá) since it’s a touch more formal.

Knowing el pronóstico helps you figure out what to wear. Here are a few words that will be ever-important depending on what Mother Nature is bringing your way:

• Impermeable (o poncho) (Raincoat)

• Botas de lluvia (Rainboots)

• Lentes o gafas de sol (Sunglasses)

• Protector solar (Sunscreen)

• Paraguas (Umbrella)

• Gorro de invierno (Winter hat)

• Botas de nieve (Snow boots)

Bonus Points: Idiomatic Expressions(Expresiones Idiomáticas)

There are many idiomatic expressions that have to do with the weather. “It’s raining cats and dogs?” they have a saying for that. It’s “un palo de agua.” This term is used most frequently in the countries of South America. Another word that means the same thing is is aguacero. 

Used in a sentence, the phrase functions as follows: Cayó un palo de agua o Cayó un aguacero  (It was pouring rain)

• A brainstorm? More like: “lluvia de ideas”

  “Si así llueve, que no escampe” (If it rains like this, don’t let it slow.)

  This phrase refers to a time of good luck and good things coming to one’s life and the hope that this lucky time won’t end.

“No hay nada nuevo bajo el sol” (There's nothing new under the sun.)

It refers to the idea that everything has already been said or invented.

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That’s It!

Learning to talk about the weather the right way is a key part of becoming fluent in Spanish. Being able to strike up a conversation about the weather is both a cliché and a necessity. The next time you’re asking about the weather in Spanish, make sure to abandon the textbook-style ¿Que tiempo hace? in favor of the more-native ¿Como está el clima? You’ll be sure to impress your conversation partner.

If you’re looking to read up on climate change news in Spanish, check out http://calentamientoglobal.org/.

Be sure to give this post a “heart,” share with your friends, and discuss your favorite type of weather down in the comments below! ¡Hasta pronto!

(Thumbnail photo by Wim van 't Einde on Unsplash)

How to Make Authentic Tamales (Spanish-Language Recipe)

Ready to practice your Spanish while you make some delicious tamales? Here’s the same recipe from our post “How to Make Authentic Tamales- Recipe for Meat Eaters and Vegans,” en español. (Tip: Keep both recipes open in two browser tabs side-by-side to compare the English and Spanish versions)

Thanks again to Antonio and Anada from @listo.vamos for the recipe!

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Tamales Verde de Pollo

Rendimiento: 12 tamales, Tiempo de preparación: 25 minutos, Tiempo de cocción: 30 minutos

Ingredientes

Masa (Dough)

• 1 taza de manteca de cerdo

• 1 cucharada de polvo para hornear

• 1 cucharada de sal

• 1 kilo de harina de maíz nixtamalizada para tamales

• 1 ½ tazas de caldo de pollo sin sal o agua

Relleno (Filling)

• 1 pechuga de pollo, cocida y deshebrada

• 6 tomates verdes, limpios

• ½ cebolla blanca

• 2 dientes de ajo

• 3 chiles jalapeño, sin semillas y en mitades

• 1 chile poblano, sin semillas y rebanado

• 1 cucharada de aceite de oliva

• 1 cucharadita de sal y pimienta negra molida

• ¼ de cucharadita de orégano seco

• 1 cucharadita de comino molido

• 2 cebollas cambray, rebanadas (bulbos y tallos)

Armado (Assembly)

• 16 hojas de maíz secas, hidratadas en agua caliente por 15 minutos; 12 para los tamales, 4 para cocinar

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Preparación (Preparation)

Masa (Dough)

1. Combina en un tazón la manteca con el polvo para hornear y la sal. Bate hasta que la manteca se torne blanca y esponje.

2. Añade la harina y 1 taza de caldo; bate hasta obtener una masa.

3. Si la masa está muy seca añade más líquido, hasta que la consistencia sea suave y esponjosa.

4. Amasa por 4 minutos una vez lista. Si la masa no se pega en la palma de tu mano, está lista para usarse.

Relleno (Filling)

1. Coloca los vegetales en un tazón, agrega el aceite y revuelve para impregnarlos.

2. Asa los vegetales en un sartén a fuego medio, hasta que suavicen y se tatemen ligeramente.

3. Licua los vegetales asados junto con sal, pimienta, orégano y comino, hasta obtener una salsa suave y homogénea.

4. Coloca las cebollas cambray rebanadas y la pechuga de pollo deshebrada en el mismo tazón, añade la salsa y revuelve para incorporar.

Armado (Assembly)

1. Trabaja un tamal a la vez.  Coloca en la mitad inferior de una hoja de maíz 2 cucharadas de masa, extiende con el canto de la cuchara dejando libres las orillas de la hoja y agrega al centro 3 cucharadas de relleno.

2. Dobla los laterales de las hojas hacia el centro y termina de cerrar el tamal doblando la punta de la hoja hacia el centro, sobre el doblez anterior, sin apretar demasiado para que la masa no se salga. Repite con el resto de la masa y del relleno.

3. Acomoda los tamales de forma vertical y con el orificio hacia arriba al centro de una vaporera forrada con hojas de maíz. Agrega agua a la olla sin permitir que toque los tamales (alrededor de 3 tazas).

4. Coloca la olla a fuego alto, permite que el líquido empiece a hervir, reduce la temperatura a medio-bajo, tapa y cocina los tamales por 30 minutos agregando más agua caliente según se necesite.

5. Retira 1 tamal, deja enfriar por un par de minutos y abre la hoja de maíz; si se despega fácilmente la masa, los tamales están bien cocidos.

6. Apaga el fuego y deja reposar los tamales por 10 minutos dentro de la olla.

7. Sirve con salsa, crema y cilantro fresco.

TIP Para agregar más sabor a la masa, puedes reservar ¼ de taza de la salsa verde y añadirla a la masa, reduciendo la cantidad de líquido que agregues al amasar.

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Tamales veganos dulces y salados

Rendimiento 6 tamales de tu elección, Tiempo de preparación: 25 minutes, Tiempo de cocción: 30 minutos

Ingredientes (Ingredients)

Masa (Dough)

• 220g de manteca vegetal

• 1 cucharadita de polvo para hornear

• 1 pizca de sal

• 500g de masa de maíz fresca 

• 1 taza de harina de amaranto o harina de avena (opcional)

• ¼-½ taza de agua o caldo de vegetales si solo vas a preparar tamales salados

• (Para tamales dulces): 2/3 cup refined sugar

Rellono Para Tamales Salados

• 1 taza de salsa verde

• 200g de hongos salteados (los de tu preferencia)

• 1 cebolla cambray, rebanada (bulbo y tallos)

Relleno Para Tamales Dulces

• 1 taza de fruta fresca como piña, manzana, pera, durazno; picada

• 1 taza de fruta seca como uvas pasas, arándanos deshidratados o hasta nueces

Armado

• 10 hojas de maíz secas, hidratadas en agua caliente por 15 minutos (12 para los tamales, 4 para cocinar)

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Preparación

Receta básica de masa para tamales veganos

1. Combina en un tazón la manteca vegetal con el polvo para hornear y la sal. Bate hasta que la manteca se torne blanca y esponje.

2. Añade la masa, la harina de amaranto (si la usas, adicionaras con proteína vegetal la receta de la masa) y ¼ de taza de líquido. Amasa por 4 minutos hasta obtener una masa suave y esponjosa.

3. Si la masa está muy seca añade más líquido, hasta que la consistencia sea suave. Amasa por 4 minutos una vez lista. Si la masa no se pega en la palma de tu mano, está lista para usarse.

Masa para tamales dulces veganos

• Sigue las mismas instrucciones para hacer la masa pero agrega el azúcar al momento de batir la manteca vegetal.

Elección del sabor y armado

1. Sea cual sea tu elección de sabor, mezcla en un tazón todos los ingredientes y sigue los siguientes pasos.

2. Trabaja un tamal a la vez.  Coloca en la mitad inferior de una hoja de maíz 2 cucharadas de masa, extiende con el canto de la cuchara dejando libres las orillas de la hoja y agrega al centro 3 cucharadas de relleno.

3. Dobla los laterales de las hojas hacia el centro y termina de cerrar el tamal doblando la punta de la hoja hacia el centro, sobre el doblez anterior, sin apretar demasiado para que la masa no se salga. Repite con el resto de la masa y del relleno.

4. Acomoda los tamales de forma vertical y con el orificio hacia arriba al centro de una vaporera forrada con hojas de maíz.

5. Agrega agua a la olla sin permitir que toque los tamales (alrededor de 3 tazas).

6. Coloca la olla a fuego alto, permite que el líquido empiece a hervir, reduce la temperatura a medio-bajo, tapa y cocina los tamales por 30 minutos agregando más agua caliente según se necesite.

7. Retira 1 tamal, deja enfriar por un par de minutos y abre la hoja de maíz; si se despega fácilmente la masa, los tamales están bien cocidos.

8. Apaga el fuego y deja reposar los tamales por 20 minutos dentro de la olla.

   TIP Para agregar más sabor a la masa, puedes reservar ¼ de taza de la salsa verde y añadirla a la masa, reduciendo la cantidad de líquido que agregues al amasar.

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Tried the recipe? Tell us about your experience in the comments section! Click here for the full blog post

Thumbnail photo by Tai's Captures on Unsplash

How to Make Authentic Tamales - Recipe for Meat Eaters AND Vegans!

Tamales are old (in a good way), dating back to before the Aztecs ruled central America. Their inception also dates back to before the domestication of the corn in which they’re wrapped. While the filling is a flexible and adaptable component, the outside of tamales has stood the test of time. It is corn masa (dough) wrapped and steamed inside a corn husk (sometimes banana leaves). Warning: making tamales can be a lot of work! Especially for a first-timer. Be patient, and be prepared to make a few mistakes along the way. They’ll be well-worth the reward. 

Photo by @listo.vamos

Where the Word Tamale Comes From

The name came to Spanish from Nahuatl, the most widely spoken language of the Aztec Empire. There are a ton of other common Spanish words of Nahuatl origins, as well. In Nahuatl many of these words end in the suffix -tl, which changes to a -te in Spanish (think xocolātl versus chocolate). Most of these words also translate directly to English. Here are a few other Spanish words of Nahuatl origin:

• tomate - tomato

• tequila - tequila

• guacamole - guacamole

• coyote - coyote

• chocolate - chocolate

However, the word tamale is not universal. It is still referred to by different names in the many languages that are spoken in Central America. In Mayan, they are called uah. In Veracruz, they are called zacahuil.  in the Yucatan, they are called pibs. In Venezuela, they are called hallaquitas, while in the rest of South America, they are often called humitas. The variation in name speaks to the linguistic diversity of Latin America as a whole. For more history about Tamales check out this fascinating write-up on history.com.

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If you missed out on our Instagram LIVE workshop in collaboration with Time Out New York that shows you step-by-step how to make tamales, no worries! You’re in for a treat, courtesy of our guest chefs Antonio and Ananda from @listo.vamos.

The Chefs: Antonio and Anada

View this post on Instagram

A post shared by Antonio & Ananda (@listo.vamos) on May 12, 2020 at 1:02pm PDT

“We are Antonio from Mexico City and Ananda from Rio de Janeiro. We travel and cook all around the world, vlogging and sharing all our trips, recipes, destinations, and best tips so you can travel and cook along with us from home... or if you are into the road, you can replicate our itinerary. We want to meet you and cook with you at your place #NextCityKitchen. You can find our Spanish speaking channel on YouTube and follow us on Instagram with more content also in Portuguese.”

En Español: Somos Antonio de la Ciudad de México y Ananda de Rio de Janeiro. Nosotros viajamos y cocinamos por el mundo. De paso, te mostramos todo en video: las recetas, los destinos y nuestras recomendaciones para que cocines o viajes con nosotros desde casa o si te animas puedas replicar las aventuras. Queremos conocerte y cocinar contigo en tu ciudad #NextCityKitchen  Encuentranos nuestro canal en español en YouTube y contenido adicional en portugués y en español en nuestro Instagram

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Image by @listo.vamos

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Tamale Recipes

For Meat Eaters: Tamales Verde de Pollo (Chicken Tamales Verdes)

Rendimiento (Yield): 12 tamales, Tiempo de preparación (Preparation time): 25 minutes, Tiempo de cocción (Cooking time): 30 minutes

Ingredients for the Masa (Dough):

• 1 cup lard

• 1 tbsp baking powder

• 1 tbsp salt

• 1 kilo corn masa flour (tamale insta masa flour)

• 1 ½ cups low-sodium chicken stock or water

  Prepare the Masa:

• Mix lard, baking powder and salt in a large bowl; whisk until lard turns white and fluffy.

• Add the flour and 1 cup of stock; beat until dough comes together.

• If dough is too dry add more stock until it looks smooth and shiny.

• Knead for 4 minutes. If masa doesn’t stick in the palm of your hand dough is ready.

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Ingredients for the Relleno (Filling):

• 1 cooked chicken breast, shredded

• 6 large tomatillos, husk removed, rinsed

• ½ white onion

• 2 cloves of garlic

• 3 jalapenos, seeded and halved

• 1 poblano chile, seeded and sliced

• 1 tbsp olive oil

• 1 tsp salt and ground black pepper

• ¼ tsp dry oregano

• 1 tsp ground cumin

• 2 green onions, sliced (white and green parts)

  Prepare the Relleno:

• Toss tomatillos, onion, garlic, jalapeños and poblano chile in a bowl with olive oil.

• Place them into a pan over medium heat and cook until the vegetables are soft and browned.

• Transfer to your blender, add salt, pepper, oregano and cumin. Purée until smooth.

• Put the green onions and chicken breast in the same bowl and pour the sauce over; mix well to incorporate.

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The Armado (Assembly):

• Use 16 dry corn husks, soaked in hot water for about 15 minutes; 12 for tamales, 4 for cooking

• Working one at a time, place husk on a clean surface and gently stretch out wide end. Arrange husk so wide end is close to you. Spoon 2 heaping tablespoons of masa about 4” from the bottom. Using the back of a spoon spread masa in a thin, even layer, covering width of husk and going about 5” up the sides Keeping wide end closest to you, place 3 tablespoons of cold chicken filling in the center of masa, forming a long that runs down the center.

• Fold 1 side of husk over filling, then fold other side over to cover. Holding tamale seam side up, fold narrow, pointed end of husk away from you and tuck under tamale. Transfer to a rimmed baking sheet and repeat with remaining masa and husks.

• You are going to use a steamer pot to cook the tamales. Line bottom of the steamer insert with husk scraps and add enough water (about 3 cups) into pot carefully not to let the water touch the steamer insert. Arrange tamales at the center of the steamer insert, with the hole toward, and place it into pot.

• Bring liquid to a boil over high heat, then reduce to medium low. Cover pot and simmer tamales, adding more hot water as needed to keep some liquid in the pot; about 30 minutes.

• Remove 1 tamale, let cool a couple of minutes, remove a little portion of folded husks; if masa sticks to husk, it’s not ready. If is easily removed, your tamales are fully cooked.

• Remove from heat and let sit undercover 10 minutes.

• You can serve tamales with salsa, cream and fresh cilantro.

  * TIP To add more flavor to dough you can reserve and then add ¼ of the salsa verde, reducing the amount of liquid added to dough.

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Image by @listo.vamos

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For Vegans: Tamales veganos dulces y salados
(Vegan tamales, sweet and savory)

Rendimiento (Yield) 6 tamales de tu elección: 6 tamales of your choice, Tiempo de preparación (Preparation time): 25 minutes, Tiempo de cocción (Cooking time): 30 minutes

Ingredients for the Masa (Dough):

• 220g shortening

• 1 tsp baking powder

• 1 pinch of salt

• 500g fresh corn masa for tamales

• 1 cup amaranth or oats flour (optional)

• 1/4 - 1/2 cup of water or vegetable stock if you are making only savory tamales

• (For sweet tamales): 2/3 cup of refined sugar

  Receta básica de masa para tamales veganos (Standard plain vegan tamale dough)

• Mix shortening, baking powder and salt in a large bowl; whisk until lard turns white and fluffy.

• Add fresh corn masa, amaranth flour if used (it’s going to enrich the dough with good source protein) and ¼ cup liquid. Knead for about
  4 minutes until dough comes together.

• If dough is too dry add more stock until it looks smooth and shiny. If masa doesn’t stick in the palm of your hand dough is ready.

  Masa para tamales dulces veganos (Sweet vegan tamale dough)

• Follow the same instruction to make the dough but add sugar into the shortening mix.

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Relleno Para Tamales Salados (Filling for Savory Tamales):

• 1 cup of salsa verde

• 200g sautéed mushrooms (whichever kind of mushrooms you prefer)

• 1 green onion, sliced (white and green parts)

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Relleno Para Tamales Dulces (Filling for Sweet Tamales):

• 1 cup of fresh fruit like pineapple, apples, pear, peach: chopped

• 1 cup of dried fruits like raisins, cranberries, blueberries, golden berries or nuts

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The Armado (Assembly):

• 10 dry corn husks, soaked in hot water for about 15 minutes (6mins for tamales, 4mins for cooking).

• Whether you choose to make savory, sweet or both types of tamales, mix all the ingredients for each flavor into a bowl and follow the next steps

• Working one at a time, place husk on a clean surface and gently stretch out wide end. Arrange husk so wide end is close to you. Spoon 2 heaping tablespoons of masa about 4” from the bottom. Using the back of a spoon spread masa in a thin, even layer, covering width of husk and going about 5” up the sides. Keeping wide end closest to you, place 3 tablespoons of filling in the center of masa, forming a line the runs down the center.

• Fold 1 side of husk over filling, then fold other side over to cover. Holding tamale seam side up, fold narrow, pointed end of husk away from you and tuck under tamale. Transfer to a rimmed baking sheet and repeat with remaining masa and husks.

• Use a steamer pot to cook the tamales. Line bottom of the steamer then insert the husk scraps.

• Add enough water (about 3 cups) into pot carefully not to let the water touch the steamer insert.

• Arrange tamales at the center of the steamer insert and place into pot. Bring liquid to a boil over hight heat, then reduce to medium low. Cover pot and simmer tamales, adding more broth as needed to keep some liquid in the pot; about 30 minutes.

• Remove 1 tamale, let cool for a few minutes, remove a little portion of folded husks. If masa sticks to the husk, it’s not ready. If it is easily removed, your tamales are fully cooked.

• Remove from heat and let sit covered for 20 minutes.

  *TIP - to add more flavor to the dough, you can reserve and then add 1/4 of the salsa verde, reducing the amount of liquid added to the dough.

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Buen Provecho!

We hope you enjoy these delicious and authentic Tamale recipes! Don’t forget to share your handmade creations with us by emailing your photos to info@jplinguistics.com or by sending us a DM on our @JPLinguistics Instagram account. We will share our favorites with the community with a shoutout to you. Special thanks to Antonio and Anada from @Listo.vamos for sharing these incredible recipes with our community. If you haven’t done so already, be sure to follow them on Instagram for more delicious recipes and travel adventures! If you’re looking to brush up on your Spanish Language Skills, be sure to check out our Spanish Online Group Classes and Private Lessons, all taught by Native Instructors.

The Puerto Rican Dialect: An essential guide to sounding like a Boricua

by Besanya Santiago

Ahhh, Puerto Rico. La Isla del Encanto. The quintessential getaway for any person seeking an enchanting paradise to escape from their day-to-day routine. An island where, even when it’s raining, the sun still radiates through the smiles of its local people. The warmth is palpable in the way the island embraces you the moment you set foot onto it. In every woman, you will find your abuela, your mami, your hermana and titi. And as a Spanish learner, this is the perfect place to arrive, listen to the local language and say to yourself: WHAT THE HELL DID SHE JUST SAY?

Yeeeaaa, I know. Latinos usually agree that the Spanish from Puerto Rico is one of the most challenging dialects to understand. Some time ago, I met a woman from Argentina who said to me: “When Puerto Ricans speak Spanish, they sound like they’re rapping a Reggaeton song during the entire conversation.” She’s not wrong. We speak insanely fast and use slang in every other sentence. Additionally, there are certain words that are more or less the same in other countries but drastically different in Puerto Rico.

Ay dios mio…

Puerto Rico was originally named Borikén, a Taíno word translated as “land of the brave people.” The Taínos are an indigenous people who have lived on the island since prior to Spain’s colonization. When Christopher Columbus arrived in 1493, it was renamed to Puerto Rico, meaning “rich port”. This was due to its abundance of natural resources in addition to having generous amounts of gold nuggets in its rivers. Today, Puerto Ricans refer to themselves as Boricuas in order to illustrate recognition of their Taíno heritage. The dialect is a mix of the Taíno, Spanish and English language with African pronunciations, making it truly distinctive. Locals will be tremendously impressed if you manage to include some Puerto Rican slang into your Spanish. Lets explore this dialect further and get you sounding like a true Boricua.

Nuestro acento

It’s important to mention that accents always vary by region. These language tendencies will not apply to everyone. Some may not use any of them. However, these are the most recognizable characteristics of the Puerto Rican dialect. I just wanted to make that clear to avoid getting bulldozed by a fellow compatriot: “OYE PERO YO NO HABLO ASI!!!!! “

Love you, mi gente. Vamos allá.

The letter “R”

We’re constantly made fun of for this one. We roll our R’s only sometimes. More often than not, the R is pronounced as an L. Puerta is Puelta. Porque is Polque. Verde is Velde. However, this is not the case if the R is at the beginning of a word. Puerto Rico would be pronounced Puelto Rico. In certain regions, the R is never rolled. Instead the guttural R is used, which sounds identical to the R in French.

The letter “D”

Almost non-existent in word endings. We don’t say cerrado. We say cerrao. Pegado is pegao. However, if there is another D in the same word, it is still pronounced. Confundido would be confundio.

The letter “S”

Frankly, I don’t even know why we include this one in our alphabet. Again, almost non-existent and sounds like an H. Cómo estás turns into cómo ehtah. Pescar is Pehcal (don’t forget to make that R an L!) and mezclar is mehclal. The letter Z functions exactly like the S.

Word endings

These tend to be chopped off. The word para is actually pa. Therefore, para nada becomes pa’ na’ and para que becomes pa’ que. It also occurs in feminine words that would ordinarily drop the letter D. For instance, cerrado becomes cerrao but when speaking about a feminine object, it then becomes cerra. So now you can say: La puelta ehta cerra.

Nuestro Dialecto

Slang words are used quite often in Puerto Rico. Try to incorporate some of these fun expressions into your everyday Spanish to truly immerse yourself in the dialect.

“Ay Bendito!”
You cannot leave Puerto Rico without hearing this one. It’s used to express pity, shock, anger and sometimes even sarcasm. Similar to the expression “oh my gosh.”

Example: Ay bendito, pero que te pasó? / Oh my goodness, what happened to you?

“Janguear”
One of the most well-known examples of Spanglish meaning “to hang out.”

Example: Vamos a janguear esta noche? / Are we hanging out tonight?

“Wepa”
This is as Boricua as it gets. You don’t say it. You yell it. It demonstrates pride and joy, particularly in situations where people are feeling patriotic. Which for us is ALL. THE. TIME.

Example: Ricky renunció!!! Weeeeeeeeepaaaaaaaaa!!!!!! / Ricky (Rosselló) quit! YAAAASSSSSS!!!!

“Revolú”
Used to describe loud commotions and disorder. An absolute racket.

Example: Oístes el revolú que hubo anoche? / Did you hear that racket last night?

“Brutal”
A compliment used to describe something that is beyond incredible. It has the same strength as the word “brutal” in English but for something good. And there’s a lot of intensity behind it when spoken.

Example: Nena, el pelo te quedó brutal! / Girl, your hair turned out incredible!

“Pichear”
To forget or ignore something in the maximum way possible. “Ghosting” is probably the most accurate description.

Example: Antes tu me pichabas, ahora yo picheo…. #badbunnyforever / Before you ignored me, now I ignore you…

“Al garete”
Something that is disorganized, out of control or a complete mess. In a more literal sense, it means “without a given path.”

Example: No pongas las manzanas así al garete. / Don’t place the apples like that, all disorganized.

“Bochiche”
Gossip. A person who gossips constantly is called a Bochinchero(a).

Example: Esa madre tuya es una bochinchera. / Your mother is such a gossip.

“Fó”
There is no translation for this. It’s what you say when you smell something awful or see someone doing something gross. Usually preceded by an ay.

Example: Ay, fó! Limpiáte esos pies que apestan! / Ew! Clean your feet, they stink!

“Corillo”
A large group of people or friends. Simply put: your people.

Example: Dile al corillo que vamos pa’ la playa! / Tell the crew we’re going to the beach!

“Pana”
A very close friend. Someone who is a partner-in-crime and you trust completely. Not to be confused with the delicious breadfruit in Puerto Rico also called Pana (even though I would trust that Pana with my life, too.)

Example: Manuel, mi pana, como estamos? / Manuel, my friend, how we doing?

“Perreo / Perrear”

The Boricua way to dance and party. And party hard. And usually to Reggaeton music.

Example: Prepárate que esta noche nos vamos de perreo! / Get ready, tonight we’re gonna party it up!

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Now it’s your turn!

Try them out! And don’t worry if you can’t make it all the way to Puerto Rico. We are everywhere and are especially known for being warm, social beings. So, grab your corillo and head to the nearest discoteca for a long night of perreo. Order some piña coladas and engage is some real life Puerto Rican bochinche. By the end of the night, you’re sure to be officially recognized as a Boricua de corazón. WEPA!

About the Author

Besanya Santiago Ayala (IG: @besanyasantiago) is an actress, world traveler and writer based in New York City. She is best known for her work on the Netflix series Orange is the New Black. As a multilinguist, she enjoys helping others achieve an extensive understanding of language and culture. Originally from Puerto Rico, her aim is to bring an authentic perspective about Caribbean life to people from all over the world. Check out her website, www.besanyasantiago.com.

Thumbnail photo by Ernesto Tapia on Unsplash.

The Best Salmorejo Recipe

Salmorejo is a delicious thick and creamy cold soup originating from the South of Spain. It consists of very few ingredients and that’s precisely why it tastes so good. It’s composition is direct, using hardy and healthy ingredients one can source from within their own backyard garden. Before we dive into the simple recipe, we wanted to shed some light on the origin of this incredible soup to give some context to its popularity.

Photo by Erik Mclean

The origins of Salmorejo

In Cordoba (the city within Andalucia, part of the Iberian Peninsula in the South of Spain), the weather gets very hot! In fact, it has the highest summer temperatures in Spain and Europe! With the city bustling under the summer sun, sipping on a cold Salmorejo soup is arguable just as delightful as sipping on a chilled glass of sangria. It has become a go-to dish which can be served as its own meal or as a starter. With a climate like that in Cordoba, only certain crops can withstand the heat and survive through sparse rainfall. Of the crops that do grow well, olives, grains, grapes and tomatoes are some of the most fruitful. Taking this into consideration, Salmorejo is an ideal meal because it only requires a few ingredients which are readily available. It also has an incredible texture which is smooth and thick, the perfect combination to fill your stomach without the heaviness of dense proteins during the summer months in Spain. The history of this dish isn’t entirely clear, though it is very likely that it was a common meal even before the 15th Century.

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Gazpacho versus Salmorejo

For many people, Gazpacho and Salmorejo are essentially the twin dishes, cold soup made mostly from tomatoes. While they similar, they are more like cousin dishes versus twin dishes for a few reasons. To start, the texture of Salmorejo is thicker and smoother than the chunkier and thinner Gazpacho. This is because the amount of bread blended inside the Salmorejo creates a creamier experience. People from the South of Spain praise this aspect because of how soothing the soup is during the hot summer climate! Also, the Salmorejo uses few very simple ingredients whereas the Gazpacho will add in some extra vegetables such as peppers or onions. This can sometimes contribute the overall texture from being super creamy, to a little chunkier. Finally, traditionally the Salmorejo is served in a wider soup bowl, whereas the Gazpacho would likely be served in a taller glass to sip from. While that last one is a more subtle serving detail, it’s something you might recognize when eating at a restaurant. Although very similar, these two soups do have their differences and foodies around the world have created conversations based solely around this debate.

Photo by Erik Mclean

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To vinegar or not to vinegar your Salmorejo

At some point in history (around the 18th Century), it became optional (some say popular) to add vinegar to Salmorejo. This was a unique way to add some brightness to the overall flavor profile in combination with the acidic tomatoes, the creamy graininess from the blended bread, the garlic and the oil. It also helped to shift the color of the soup from a lighter red/pink to a deeper, more saturated red. This ‘modern’ approach was well received and adapted by culinary enthusiasts and restaurants across Spain. That said, the vinegar isn’t part of the original/traditional recipe, however to make a Salmorejo you can opt to add or not add vinegar to your version.

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The Best Salmorejo Recipe

In our humble opinion, we believe that simple ingredients should speak for themselves. In this case, Salmorejo only uses a few ingredients and each one should shine in harmony with the rest. As mentioned above, vinegar is an optional ingredient which we choose not to include in this recipe. To us, this makes the best recipe for Salmorejo and stays true to the original recipe. It respects how beautiful a soup can be with such a minimal amount of ingredients. This recipe is coming directly through the family of one of our Native Spanish Instructors who grew up in Spain. She learned this recipe while growing up and is proud to share it with you all. To get started, you will need:

Ingredients You Will Need:

- 1kg (a bit more that 2 pounds) of ripe tomatoes. This is the most important ingredient.
- 200gr of artisan bread (7oz?) in slices
- Extra virgin olive oil. This is the second most important ingredient. It’s wise to choose a good extra virgin olive oil!
- 1 hardboiled egg
- 1 clove of garlic
- A pinch of salt
- Serrano ham (to decorate)

How to prepare the Salmorejo

- Wash the tomatoes, cut them in pieces and grind them with the blender.
- Put the tomato juice in a big bowl and add the bread slices. Let the bread soak in the tomato juice for about 5 minutes. 
- Second blend: add the salt and the garlic and blend until the soup is an even texture and the bread is completely broken down. You can experiment with how much bread you add: that's the way you'll change the texture!
- Add the olive oil little by little while continuing to blend until it reaches a beautiful orange color.
- Follow the Spanish tradition and decorate it with diced hardboiled egg, sliced serrano ham and some drops of extra virgin olive oil.

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Spanish Vocabulary

Try practicing your Spanish with these helpful vocabulary terms!

Los ingredientes (the ingredients)
Los tomates (tomatoes)
El pan (bread)
El aceite de oliva (olive oil)
El ajo (garlic)
La sal (salt)
El huevo fresco / El huevo cocido (fresh egg / hardboiled egg)
El jamón serrano (serrano ham)
Lavar (to wash)
Cortar (to cut)
Triturar (grind)
Añadir (add)
Mezclar (mix)
Servir (serve)
Decorar (decorate)
Comer (to eat)
Los utensilios (utensils)
La tabla de cocina (the board)
El cuchillo (the knife)
La batidora (The blender)

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Gracias!

We hope you find this recipe as delicious as we do! Don’t forget to ‘heart’ this post and share with your friends. If you made the Salmorejo using the recipe above, email us your pictures! Our favorite ones might just get featured on our Instagram account!

The Basics of Salsa Dancing

by Brian Alcamo

Salsa! It’s a dance, it’s a sauce, it’s a saucy dance! But where did this popular dance come from, and how did it become a global phenomenon? Let’s investigate.

Origins of Salsa

The claim to salsa is contentious! The origins of the dance are hard to pin down, and many cultures vye to take pride in being its sole creator. However, we can say that salsa has many roots in the traditional Cuban dances of casino, mambo, and pachango, and mixes American jazz styles in as well. The style was brought to popularity in the US by Puerto Rican New Yorkers (or Nuyoricans). As for who started the style de verdad, that’s not our call to make. Art is collaborative, okay? Let’s just agree that it’s a super popular, iconic dance that evokes the music and dance of many Latin American cultures.

What we can say about Salsa’s origins is that it got its name from The Fania record label, the leading salsa music label of the 1960s, which described Salsa music as such because it was a blend of all of the different Latin music styles colliding in New York City. Salsa music, like the sauce, is a blend of multiple ingredients that are great on their own, and even better when brought together.

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Styles of Salsa

Not only are there so many origin stories for salsa, there are also so many different types of salsa. That’s because it’s become a bit of an umbrella-term due to geographical variation. 

Linear Styles: These styles feature the dancers always facing each other.

New York Style

Sometimes inaccurately referred to as Mambo, New York Style is identified through its “On 2” pattern. “On 2” means that the dancers move their legs forward and backward on the second beat. 

Los Angeles Style

Contrary to most stereotypes about the differences between New York and LA, Los Angeles Salsa is characterized by its speed. It’s performed much faster than New York Salsa, and is danced “On 1.” LA Salsa also has more of a Swing infusion in its music and dance. 

Puerto Rican Style

Puerto Rican style is similar to the New York style, but you can break On 1 or On 2 in this style. Puerto Rican salsa is thought to be the origin of “shines,” wherein you can have some solo time to show off your stuff.

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Circular Styles: These styles feature the dance partners circling around each other. 

Colombian Style Salsa (also known as Cumbia)

Originating in Cali, Colombia (the self-purported Salsa Capital of the World) Cumbia salsa is identified by a rigid upper body. 

Cuban Style

Cuban salsa is identified by complex arm movements. Compared to other styles, the footwork is rather simple. 

Miami Style (also known as Clasico Cubano or Casino)

Miami style is even more intricate than Cuba style, including what dance.us calls “cross body lead variations.”

Casino Rueda or Salsa Rueda

Originating in Havana, Casino Rueda is a group version of salsa where a person calls out to a group which moves to make. It originated in Havana, and the name Salsa Rueda directly translates to Salsa wheel.

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Here’s some Spanish vocab you’ll need to
use when tackling your salsa dancing.

• Claves - dowel-like instruments that are crucial for setting salsa’s rhythm

• Izquierda - left (in salsa, this means “step left”)

• Derecha - right (“step right”)

• Lento - slow

• Rápido - fast

• Freno - brake or stop

• Compás - the beat (of the music!)

• Al costado - move sideways

• Adelante - move forward

• Patada - kick

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Ready to Salsa on Your Own?

Here are a few basic steps for New York Style Salsa:

1. Feel the rhythm: Since New York style Salsa is counted “On 2,” you’re going to want to get a feel for the beat of the music. Count 1, 2, 3 - 5, 6, 7 - 

2. Get into position: The Lead, will take the Follower’s right hand with their left and put their right hand on their back. The Follower places her left hand on the Lead’s shoulder. 

3. Start Dancin’: Take a small step forward with your right foot on the first beat (1)

4. A bigger step: This part is called “Breaking Forward,” and in New York Style Salsa, you break forward by taking a large step with the left foot on the second beat (2). So, do that.

5. Keep going: Rock back on your right foot on three (3), and then hold for a beat (4). 

6. Moving back now: Step back with your left foot on five (5).

7. Breaking Back: Break back (a big step) with your right foot on six (6). 

8. Shift weight: Shift your weight onto your left foot on beat seven (7) and hold for a beat (8)

9. Repeat (See Step 3): Step your right foot forward again on one.

   And that’s it! We will admit that reading about salsa is a lot easier than dancing salsa, so get up on your feet and try it out!

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Practice the steps above with our
Salsa playlist on Spotify!

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Did you see our Instagram Live Story in Collaboration
with TimeIn New York?

WATCH THE IG LIVE

See how to dance salsa and more

WATCH NOW

Here are some idiomatic expressions from some of the songs in the playlist and discussed during the workshop:

pasar el Niágara en bicicleta (Dominican Rep) - to overcome a difficult situation 

estar muerto de la risa (Latinoamerica) - to crack up laughing/to laugh really hard. 

(olividar las) penas - (to forget your) sorrows

buscarle la salida a algo (ven) - to find the solution to a problem. 

pasársela (haciendo algo) - to be spend time doing something (usually something you enjoy). 

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Salsa is a beautiful dance that includes facets of so many different Latin American musical styles, and its variety is a key component of its popularity. What’s your favorite style of salsa dancing? Comment below and don’t forget to ‘heart’ this post and share with your friends. Ready to review what you’ve learned? Take our quick quiz!

Thumbnail Photo by sydney Rae on Unsplash

Spending the Holidays in Latin America? These are 5 Phrases You Need To Know.

Felices Fiestas compadres! If you’re spending the holidays in Latin America, you might notice that we Latinos do things a little different. After learning these five phrases, you’ll be tossing back coquito and making sure you’re first in line to eat lechón. But be warned...you may find yourself a little more than tipsy on New Year’s Eve, eating exactly 12 grapes while swinging empty luggage around the block.

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(Puerto Rican coquito)

If you find yourself in Puerto Rico in December, you may hear a lot of rumbling about a parranda. A parranda is a Puerto Rican music tradition and THE social event of the season. Expect a group of friends at your front steps playing loud live music until you let them in. Trumpets, guitars, the whole works. It’s a pachanga, baby! Once inside, the guests are greeted with treats like mofongo (mashed plantains), arroz con dulce (rice pudding), and coquito, whose coconut-sweet goodness puts American eggnog to shame. Warning: NEVER, I repeat, NEVER say whose recipe you liked better. Doing so is a slippery slope and you will become the social pariah of the holidays. Seriously, don’t mess with Puerto Ricans and their coquito.

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Nochebuena

Nochebuena is the night of Christmas Eve. In a lot of Latin American cultures, this is a bigger feast than Christmas Day itself, and it features a big family dinner centered around lechón. Physically, lechón is a roasted pig, but emotionally it’s much much more than that. Cooking it takes sweat, dedication, and a whole lot of love. In Cuban tradition, lechón is cooked in a ‘Caja China’ (a large box) below hot coals. Alongside this good food is a night of drinking and dancing until you stumble your way over to Misa De Gallo (Midnight Mass) which concludes the Christmas celebrations.

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Para pedir Posadas:

(A holiday-themed pinata fest)

In English, this literally translates to ‘asking for a place to stay.’ The translation may sound odd, but the tradition is rooted back in the biblical story of the Nativity. Celebrated in multiple Latin countries, Las Posadas begins on December 16th and ends on Christmas Eve. These nine days or ‘novena’ represent the nine-month pregnancy of Mary. What follows is this: two people dress up as Mary and Joseph and visit houses designated as “inns.” The community walks down the street, singing songs until one house finally lets them in. At the end of each night, everyone celebrates with Christmas carols, food, and piñatas for the kids.

¡Cantemos villancicos!

“Let’s sing carols!” ‘Villancicos’ are Christmas Carols, and the people who sing them are called ‘Cantantes de Villancicos.’  No matter which Latin American country you’re in, you’ll find yourself singing. Make sure to pack some herbal teas and keep that voice warm, because you’ll have a tiring but delightful evening. Here are some villancicos en español (that aren’t “Feliz Navidad”) to get you into the spirit. 

¡Feliz Año Nuevo! / ¡Feliz Año!

 (Año Nuevo in Cartagena)

Just like their other celebrations, Latinx people throw the best New Years parties, infused with some special traditions. Some are universal, like eating twelve grapes (each representing one month of the year) as a symbol of good luck. Others are a bit more unique. In Colombia, people walk around the block with an empty suitcase for hopes of traveling more in the New Year. In Chile, you must sweep the house from inside out to erase the past. For Cubans, throwing a bucket of water outside does the trick. All over Latin America, traditions run deep when ringing in the new year!

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We hope you enjoy your holiday season, and if you find yourself in Latin America, don’t forget to take these phrases with you! Felices Fiestas!

Comment below and let us know your favorite tradition!