If you’ve just arrived in Spain, like me, you probably find ordering food at restaurants one of the biggest challenges! On menus, besides the Spanish gastronomy and culinary studies major, there are always a string of words after each ingredient that seem almost magical, such as a la plancha, al horno, or frito… What do they all mean? After a few hits and misses, I quickly compiled a list from the champion of the Spanish culinary competition, covering the most common Spanish food terms, and I’m sharing them with you today so you’ll feel much more confident ordering from now on!
Let’s start with the two most common terms: a la plancha and al horno. Literally, a la plancha means “on the griddle”—basically seared or grilled on a hot iron plate. It’s simple, usually just seasoned with olive oil and salt, and it’s one of the healthiest ways to enjoy the pure flavor of the ingredients. On the other hand, al horno stands for “oven-baked,” a method widely used for everything from fish and chicken to vegetables. If you love a crispy exterior and juicy inside, this is the cooking method for you; and the [cooking techniques of Spanish cuisine] section will guide you further.
Next comes the deliciously “indulgent” frito/frita, which means deep-fried. Spain is famous for its irresistible fried snacks like calamares fritos and patatas fritas. Another very common method is guisado/guisada, which means “stewed” or “braised.” This cooking technique usually involves slow-cooking meat together with beans or potatoes, resulting in a rich, flavorful dish—like the classic ternera guisada, perfect for warming up in winter.
There are a few other ways of cooking that are also worth knowing. a la parrilla refers to charcoal grilling, which gives a delicious smoky flavor and is ideal for steaks and ribs, quite different from oven-baking. asado is a broader term that also means “roasted” or “barbecued meat”, like the famous cochinillo asado. If you prefer lighter options, look for al vapor, which means “steamed”—though this method isn’t as common in Spanish restaurants.
To make things easier to remember, I’ve created a simple table you can screenshot and save for quick reference next time you’re ordering!
| Spanish Culinary Term | Meaning | Typical Dishes |
|---|
| a la plancha | Griddled / Seared | Gambas a la plancha |
| al horno | Oven-baked | Pollo al horno |
| frito / frita | Deep-fried | Patatas fritas |
| guisado / guisada | Stewed / Braised | Lentejas guisadas |
| a la parrilla | Charcoal-grilled | Chuletas a la parrilla |
| asado / asada | Roasted / Barbecued | Cochinillo asado |
| al vapor | Steamed | Verduras al vapor |
I hope this little summary helps you! Have you come across any unique Spanish cooking terms? Feel free to share your findings and join the discussion below—let’s explore the flavors of Spain together!
