Pastelería o repostería o confitería

added: Interestingly pastelería appears in the context of wine tasting terminology which is yet another meaning than I explored in my original version of this post. See at the bottom.

As you can see by my lack of posts I’ve been away. I was in Ohio on “personal business”, the same type of “business” Tom had in The Way. As such it wasn’t any kind of vacation but it still prevented me from research on my project and posting. At one point we thought we might be able to go to Barcelona, no not the wonderful city in Spain, but an interesting restaurant in Columbus Ohio. Based on its online menus it seems very similar to menus I’ve been studying in Spain (names of items in Spanish, descriptions in English): it has a fixed price menú del día; a chef’s tasting menu (degustación); and the standard dinner menu. Most of the terms of the menu would be a mystery to me if I had just dropped in but now most I know from my work here. Whether it is authentic tastes of Spain I don’t know, but I hope to go back some day under better circumstances.

Meanwhile I’ve returned to start doing my stationary exercise, biking and walking. After two weeks off I can tell I’ve lost some tone so it’s a bit hard to get back to my previous speed. Nonetheless I made enough miles on the treadmill to map onto my GPS track of the Camino de Santiago and thus move my “virtual” trek to Villalcázar de Sirga. Palencia. This town is large enough to show four restaurants on the Google map but none had online menus (or even web sites). One had a simple menu but it was graphical rather than text so I couldn’t extract it.

But continuing my hunt I did find an online menu, of sorts, for Confitería La Perla Alcazareña, aka, La Pastelería with the URL Just a bit of looking at this site quickly revealed Spanish words that have multiple meanings (each word) and are almost synonyms, i.e. pastelería, repostería, confitería. Any of these can be found in at least one dictionary as bakery or pastry shop or confectionery. So which is it?

Digging a bit more alos reveal additional overlapping terms (in the general theme of bakeries): panaderíadulcería, bollería, bizcochería and  galletería.

Now this easiest for me to distinguish is panaderíaWhen I did a long bicycle ride in Germany decades ago we quickly learned to distinguish bäckerei and konditorei. We stopped at our first konditorei at Eberbach on our first day out of Heidelberg. There we sat in a small park with brass sculpture ebers (boars) literally pigging out on delightful confectioneries. Later we stopped at the bäckerei to get rolls to make our lunch sandwiches and there were no sweets to be seen. In the US, if you can find a bakery at all, it probably does both, breads and sweets. And there are so many different baked sweets it’s hard to put them in categories. bollería may be a specialized panadería dealing in bollas (rolls or buns) so we won’t consider it any more.

Just for fun in this area what does pasta mean? Well it can refer to its common meaning in the USA, i.e. pasta or it can be cakes, biscuits (cookies in the UK sense) or general pastries (more often pastel (which can be cake or pie)) or even paste. No wonder these other bakery terms are confusing.

Searching multiple dictionaries and sources I arrive at the idea there are three different things that, at least pastelería and repostería can mean:

  1. the pastry (or sweet or confection) itself
  2. the place where these are produced and/or sold
  3. the process of producing these products

Oh great, covers all the bases which means one could encounter these terms in any context. But here’s my best guess (at it is a guess).

pastelería  primarily deals with cakes (pastel, torta; possibly bizcocho (sponge cakes or lady fingers – bizcochería  specializes in these) and cookies (galleta – galletería specialize in these).  repostería  primarily deals with various sweet pastries and confitería  primarily deals with filled (jam or fillings) pastries. But all of these would cover what one might find in dulcería or konditorei  in Germany or Austria.

Got that. I think it’s safe to say there is a lot of overlap but all would be easy to eat, if not overwhelmed by a sugar (azúcar) rush.

Now just for fun here’s a few things, as exercise for you Dear Reader, to figure out from the menu (really a list of productos  since this appears to be a wholesale place) at Confitería La Perla Alcazareñaalmendrados, tarta de hojaldre, amarguillos, ciegas, mantecadas, rosquillas de palo, rosquillas de baño, brazo de gitano. Only a couple of these have direct English equivalents. And you get extra credit if you can figure out the difference between rosquillas de palo and rosquillas de bañorosquillas, in general are what we’d call doughnuts/donuts here in USA, but what the difference between ‘stick’ and ‘bath’ donuts is, in Spain, remains a mystery. And then, of course, there are churros but that’s a different story.

I’ve gained a few pounds just looking at images in my searching!

As a background task for several weeks now I’ve been researching the extensive terminology (jargon) associated with vino in Spanish.  So briefly after I finished this post I encountered this addition meaning of pastelería.

It is a sweet and toasty aroma with certain features of vanilla and caramelized sugar characteristic of the freshly baked pastry. It appears in the wines of long ageing in oak wood, generally sweet, fruit of its oxidative evolution and of the contribution of the Odoríficos compounds (vanillin) of the oak containers.

This certainly is an obvious extension under the wine terminology of GLOSARIO DE TÉRMINOS RELATIVOS AL AROMA in this source.


Another country menu; Tour de France

I’ve picked up my treadmill pace (and thus my miles on my “virtual” Camino trek) and so I’ve reached Frómista in Palencia province of Castile and León autonomous community. There I found four different eating establishments with online menus so I have a lot of raw source material to translate, analyze and feed into my corpus.

It’s been easier to get more miles on my stationary exercise equipment because now I’ve got the Tour de France on TV to inspire me (more than usual daytime TV shows). While I’ve mentioned I’ve now done 222.5 miles on treadmill I’ve also done 3665.6 miles on my stationary bike in the same time period. When I lived in California, counting biking to work, I usually did about 5000 miles a year so my boring stationary riding is about the comparable distance to what I used to do 25 years ago. But even with boring bike commuting it was a lot more fun riding real roads (especially in the San Francisco Bay Area which has some excellent biking routes) so at least with the Tour on TV I can make that my vicarious experience. So in the sprint to the finish in Stage 6 I managed to do 1.3 miles in the same time the racers did 1.5 miles – not bad, except they were climbing a very steep hill! I once got to participate in warmup laps with professional riders so I have a pretty good idea how much better they are than I am. I was going full out and just barely keeping up with the pros (well below Tour level, just local California pros) who were just loafing along. So I have no illusions of ever being capable of racing and certainly not at 72. But still it’s satisfying to “ride along” with the peleton.

But back to Spanish food and deciphering menus. Of the four possible in Frómista I’m reporting on the first, Villa De Fromista.  At first I thought Google Translate badly botched a few items but on further investigation I believe GT’s problem was due to the unusual HTML structure that made it difficult to tell boundaries between items and so Spanish words were “run together” in the text that Google translated. Since GT claims to use “context” (or sometimes described as using all words as a group rather than individual word-by-word translation) parsing the menu items incorrectly is bound to create confusion for it. But this is yet another cautionary warning to readers who might think in today’s high tech world a smartphone, with machine translation, is sufficient to decipher menus in a foreign language. So machine translation still has a ways to go and so my project to build a superior translation, keyed to the actual structure of menus in restaurants in Spain, still (if I succeed) could be more useful.

So, a few items of interest and I’ll get to the other three restaurants in another post. The restaurant has a MENÚ DEL PEREGRINO (Pilgrim’s Menu) for a mere 11’50€ and the MENÚ ESPECIAL for 19’50 €. It also offers GUARDA BICICLETAS which Google translates as ‘KEEPING BIKES’ and Microsoft translates as the more obvious ‘Bike Guard’ (presumably the same as a bike rack as called in USA) and this fits into my focus on the Tour. As I’ve studied the Camino in detail I have wondered about biking it instead of walking. I did do a long (escorted) ride in Germany and Austria once and I found biking to be a very pleasing pace for touring: not too fast and miss everything like with a car, but not as slow as walking and thus little change in scenery during the day. Since I’m averaging 26.2 miles/day on my stationary bike maybe working back up to 50 miles/day (which was my Germany pace) and thus completing the Camino in less than two weeks should be my focus (plus the possibility of going miles off the Camino to find better food or accommodations, plus fewer crowds).

Anyway back to the menu. The biggest mistake in translation which I don’t think is due to parsing the HTML is:


Battered cod with french fries

where Microsoft’s translation (in green) is much better (certainly more useful). How bacalao became ‘coco’ is a real mystery. rebozado we’ve encountered before and is just a conjugation of the very rebozar (to coat with batter). So this really is a fairly simple item to translate.

And this is kinda funny but obviously a poor translation


Mushroom Scramble

because we’ve covered revuelto already in this blog and ‘revolted’ isn’t even close.

LECHAZO ASADO (‘roasted lamb’, Microsoft got the animal right but missed this is one of the standard references to suckling (unweaned) lamb) and COCHINILLO ASADO (roast suckling pig) were totally botched by Google but it’s so bad it has to be due to parsing issues in the HTML.  Google displayed lettuce (actually lechuga) and chicken (actually pollo or gallina), neither of which is even close. Several times A LA PLANCHA becomes ‘to the plate’ which is a nominally correct literal translation but as we’ve covered in other posts this really means ‘grilled’ (as on iron griddle or skillet). ‘to the plate’ would be confusing it you didn’t know the more useful translation.

And this is an amusing translation that is actually more correct than it first seems:

ENTRECOT DE GANADO (lit: cattle or live stock) MAYOR (lit: older)

In other words this is just an aged Beef Entrecote where entrecôte (the French spelling) would mostly translate to ribeye. To a steak lover what isn’t in the menu is whether this is dry-aged or wet-aged. Unless the steak is tiny having this priced at 19’50 € (for all three courses) is either a very good deal or unlikely to be equivalent to this item in a premium steakhouse in the USA.

So, as usual, a more careful translation of the menu reveals a bit different view on what one might choose. Soon I’ll cover the other three restaurants in Frómista (that have online menus) as I trudge further west on my virtual Camino trek.




Still moving, even if slowly

May and June have had a lot of deviations, for me, from my daily routine. As a consequence I haven’t done much work on this project nor much in terms of my virtual trek. I’m using a GPS trace of the Camino de Santiago to map my workouts on a stationary treadmill in the basement, as an incentive to keep up my miles. With the interference I’ve had in the last two months I’ve fallen quite a bit.

For the first five months of my virtual trek I average about 25.5 miles/month. Not much when compared to an actual trek (typical distance of 1.5-2 days). But I’ve also averaged 537 miles/month on a stationary bike so overall my exercise is fairly high. However during May-June I’ve only averaged about 14 miles/month, more due to missing days than shorter days. Hopefully I’ll get back on track.

But all this has brought me, as of yesterday, 208.1 miles on my virtual Camino, which is probably more than most do on the real pilgrimage which is now mostly tourists joining the fad on short guided trips. So where does that put me?  Just a bit beyond Castrojeriz, still in Burgos Province in the autonomous community of Castile and León. Actually Castrojeriz is the biggest town I’ve passed through in some time and there are enough tourist/pilgrim accommodations to “visit” numerous albergues and restaurants, one of which has an online menu.

So that means I get to look at another menu for any interesting details beyond the simple (nearly-)literal translation Google does for webpages. (Google claims to be context-oriented but I think that’s an overblown claim as I’ve previously documented in older posts). Reading menus (with some smartphone app) is the long-range goal of my project and finding menus (critical from Spain, not just in Spanish) and translating them and researching eccentricities in translation will produce raw material for my corpus of dual Spanish-English entries on which to base my app.

So, let’s look at Casa Cordón’s carta (menu) in Castrojeriz, Burgos, Spain. It has two sections of entrantes (starters), frío (cold) and caliente (hot), a section of primeros (first) and a section of segundos (seconds), a fairly typical menu listing.  [Note: usually carta is equivalent to a la carte in USA versus menu which is usually some limited set of choices for a particular price, i.e. equivalent of prix fixe in USA] The entrantes have few surprises (in translation) but here are a couple of interest:

cecina de León Lion smoked beef

While cecina might indeed be beef it is usually translated as just ‘cured meat’ and thus might be from any animal and some people might care which. At least ‘cured meat’ is, at minimum, a more useful translation.

I also note three different “meanings” of de (simply of):  1) queso de oveja (sheep) or queso de cabra (goat): in this case de describes which animal’s milk is used to produce the cheese; 2) variedad de setas (literally: ‘variety of mushrooms’, more correctly means an “assortment” of mushrooms, not a particular variety as per the literal translation): in this case de is used in the conventional manner of a preposition; and, 3) morcilla de Burgos (which Google didn’t “translate” as all): in this case de means a particular type of morcilla (blood sausage) typical of the Burgos area (not made out of bits of burgoses). Now some visitors might know what morcilla is (it is common and often found) but again some people might actual want to know it is a sausage with blood in the mix. So these translations, at minimum, could be a bit more helpful than what Google (or probably any smartphone translation) would provide.

There are a couple of other interesting failures in translation that a little research (hard to do while a server is waiting for you to order or if you don’t have an Internet connection to do searches).

Crema Castellana Cream Castellana

This is a named dish (in the style of Castile, aka Castilian) for which there are multiple recetas (recipes). Translating crema to creme can be literally correct but also often refers to a cream-based soup. In most of the recipes for this item ‘puree’ would be a more accurate translation (the key ingredients are garlic, eggs and old bread). This is a typical case where a really good menu translation would require a description of the item not just a literal translation.

Tallarines con tomate Noodles with tomato

Now some type of noodles with some type of tomato sauce is probably all you need to know but ‘noodle’ is fairly vague (although the literal translation from Oxford for the singular (and accented) tallarín). Somehow Google search connects this to a Wikipedia entry on tagliatelle (this is a mysterious process I’ve previously reported) but I can’t confirm any definition connection of tallarín as tagliatelle,  so simply ‘noodles’ will have to suffice. Often in photos I’ve seen penne more commonly with simple tomato sauce, but probably pasta is just pasta to a hungry peregrino.

Lechazo de Castilla y León Lechazo de Castilla y León

Somehow Google missed this (I’ve seen it get it right, maybe the “context” of de Castilla y León confused it despite the fact any trekker would know they’re in Castilla y León and thus this is just a regional designation. Remember leche is milk would help but really knowing lechazo is one of several terms for ‘suckling’ (not weaned young animal) is better. But this term is used for both piglets and lambs, so the menu alone, even translated better, might not be sufficient to decide to order this item and thus conversation would be needed.

Perdiz de Monte escabechada Pickled Monte Partridge

Here learning perdiz (correctly translated as partridge) is helpful and escabechada is derived from the verb escabechar (to pickle, to souse) is fairly literal, but what about monte – is this some additional (and relevant?) qualification of partridge.  monte normally would mean ‘mountain’ but it can also mean ‘woodland’. This was a bit difficult to track down but it does appear to be a particular wild partridge that is now fairly rare although there is a farmed version that is similar. But searches also revealed a tinned pâté of this bird so it’s still unclear exactly what this menu item might be.

And finally, lubina a la espalda or dorada a la espalda. lubina is correctly translated by Google as ‘sea bass’ but, as I’ve usually seen dorada is translated (literally, but wrong in this context) to ‘gold’ or ‘golden’. In fact it’s a particular type of fish with some dispute whether it is ‘gilt-head bream’ (more likely as this is a Mediterranean fish) or ‘dolphin [fish]’, aka, ‘mahi-mahi’ which is less likely as this is not commonly found in Spain. I’ve had mahi-mahi (and like it) but never gilt-head bream so it would be a bit of adventure to order this (and given the typical blandness of fish could I even tell which it is).

But items then use a la espalda as further description but what does this mean? Google did a literal translation of ‘on the back’ but that’s not helpful. Often on menus for fish there is a qualifier of which part of the fish, e.g. cheek, belly, filet so is ‘back’ something like this? No, as best I can tell from photos in search results it simply looks like a cooking method where the entire fish is split and flattened and then fried with skin (back) side down, i.e. a fairly simple preparation. I can’t confirm this so this is one of those terms I’ll add to my corpus, provisionally, with a lower confidence value.

So hopefully I can pick up my pace, both trekking and posting, but at least one of the issues that has reduced my activity will continue for a while so posts may be less common.

A simple country menu

I happened to notice this small restaurant (see menu below) as I was examining the small town of Hornillos del Camino in Burgos Province as I just passed through on my virtual trek, now at a distance of 193.8 miles. It’s a rather inconspicuous place (in fact, somewhat hard to find) but has some interesting info in its Google listing. So here’s it’s simple menu (hand copied from photo, translated by Microsoft) and you can see a couple of the dishes (shown in blue in menu) in the photos on Google maps. This one is fairly easy to translate with just modest amount of learning Spanish; I only missed remolacha (beet, not a favorite for me) from memory.

Based on the photos I think I’d need more food after walking all day. As much as the Camino fascinates me, frankly, this part of it is really boring and this small town is uninteresting. But that may be part of the trip, plenty of opportunity to be contemplative here rather than exciting sight-seeing tourism.

Note: In case you’re not using to using Google Maps go to in your browser and then search for Hornillos del Camino, Burgos, Spain. You’ll see the Green Tree as a POI indicator – click on that to bring up the information page with photos.

Neson    4.8    ⊗⊗⊗⊗⊗


Calle San Pedro, 30, 09230 Hornillos del Camino, Burgos, Spain


Menu del día           9.5₡

Primero: First
Sopa del día Soup of the Day
Ensalada de queso de cabra con fresas y remolacha Goat cheese salad with strawberries and beetroot
Hummus de la casa con verdura y pan Hummus of the House with vegetables and bread
Segundo: Second
Currie de verduras Currie of Vegetables
Risotto de Espárragos Asparagus Risotto
Kimchi con Albondigas o Tofu Kimchi with meatballs or Tofu
Postre: Dessert
Postre de día Day Dessert
Pudín de pan y mantequilla Bread pudding and butter
Yogur con fruta y miel Yogurt with fruit and honey

No Cabecilla Asada for me, thank you

On my virtual trek of the Camino de Santiago I’ve almost made it to Burgos. So I’ve started digging through menus there. In order to find anything useful I need restaurants that have websites with text menus. There are 379 possible (according to Trip Adviser) and I’ve dug through 28 of them so far.

I encountered an item, Cabecilla Asada, that mystified me. Now that I’m writing the post I actually can’t find that item again but I recorded in my notes that cabecilla (asada is easy, i.e. roasted or grilled) translate, via Google Translate, to nipples, knives, nuggets and heads, depending on the context.

So here are a few of the translations: says “cloth padding on one’s head”, Oxford says (with Google Translate of its definition):

Persona que está al frente de un grupo o movimiento, especialmente si es de protesta u oposición contra algo. leader: Person who is in front of a group or movement, especially if it is a protest or opposition against something.

and DLE has various definitions that match. But this isn’t much help. Somehow in doing searches I encountered cabecillas de lechal al horno which finally got me on the right track. lechal (various forms) I’ve encountered before – this is a unweaned young animal usually referring to a pig or lamb. But the search results also turned up a different variant: Cabezas de Cordero Asadas al Horno .

And cabezas is the key here. This is more simply ‘head’. But ‘head of suckling lamb”, you’re kidding, right?

But no once I’d worked the problem this far I found two recetas and photos: here and here. Yep, it’s a lamb’s head split in half and grilled (don’t believe me, follow the links to photos).

I suppose this is some kind of delicacy and maybe I’d eat it if seeing it (the brains in the skull) weren’t obvious what it was, but frankly I think I’ll pass on this. It may be wonderful but I’m just not that fond of unusual animal parts.

And the point of this is that it does help to know even fairly obscure terms used on menus. Without the ability for full conversation, who knows, I might order this. And then be unpleasantly shocked. Others may love this but I’m glad I’ll now have cabecilla in my corpus to warn me away.

Added later:

When I was composing this post I couldn’t find the online menu where I’d gotten a mention of Cabecilla Asada, but now I found it again (here).  This item actually appears twice, in the trailer of several of the pages of this restaurant and on the Especialidades linked page. In one case (for exact same Spanish) Google Translate said (for cabecilla) ‘heads’ and in the trailer mention it says ‘nipples’. And I found the other page (here) where a very similar item, cabecillas de lechal asadas al horno, is mentioned and it translates as ‘knives’. Also interesting in the original Spanish (and translation) is the redundancy of asadas and al horno (either would do).


Menú peregrino

This post was going to start as one of my milestones on my virtual trek but along the way I found something more interesting. In terms of milestones I just passed through the small village of Villambistia and while doing my usual search and investigation of either restaurants or albergues/hotels I found this delightful place: Casa de los deseos (I guess the literal translation of ‘home of the wishes’ could make sense, but deseo has a few other meanings). A search for it in will get you information or you can use this coordinate as the search in Google maps: 42°24’15.6″N 3°15’37.1″W.

On the satellite view it appears to be an empty lot (a bit ambiguous on the Street View) but the photos that Google has associated with Casa de los deseos show a charming place that looks quite new, so perhaps it has been built since the last satellite photo of this village. In one of the photos the following menu for peregrinos (pilgrims) is clearly visible and I’ve copied it for here. It’s a simple menu which is typical of the fairly cheap, but hardy food options for trekkers.

* Espaguetis – Macarrones

con tomate – carbonara

* Legumbres

Garbanzos, alubias, lentejas

* Ensalada Mixta

Tomate, lechuga, maiz, zanahoria

* Lasaña

* Filetes de lomo con pimientos

* Pechuga de pollo con pimientos

* Huevos fritos

* Tortilla francesa

* Pollo asado

* Panini

Pan, agua o Vino



Despite having no fluency in Spanish I did recognize most of this, either simply as cognates to English or as a consequence of short-term memory acquisition of some food terms in Spain doing these blog posts and my project. zanahoria (carrot) and lentejas (lentils) are the two items I couldn’t remember. A ELEGIR is not obvious but I’ve mentioned this in other posts (to choose). lomo, the subject of one of my earlier posts is probably the cured meat, not the loin of some unmentioned animal, but this is probably something one would want to ask (or see at some other table).

I was a bit mystified by Tortilla francesa. As I’ve mentioned just the plain term tortilla is seriously different in Spain (potato and egg dish) than anywhere in the western hemisphere (masa flatbread). It’s often qualified as tortilla española but it’s such a common dish on the Camino it is usually seen on menus just as tortilla. This blog post and this blog post, here at, have a  nice explanation of these two egg dishes and the difference. I suppose I should have done the ah-ha moment and thought francesa might be the omelet.

For me I think I’d be hungry enough I’d go for 2 PLATOS and choose Pollo asado (probably simple grilled chicken, I’m guessing dark meat since chicken breast (pechuga de pollo) is a different item) and the Ensalada Mixta.  If the Legumbres dish had included chorizo I’d go for that as the usual hearty meal for trekkers, but I think they’d mention that if it did. And, for me, not much of a tossup between agua o Vino. (The bar in this place looked fun to so I suspect they’d have some decent ordinary vino.) cerveza I’d skip in any of these places since that’s one area where I’m spoiled with great craft beer in the USA (nearby Iowa has the most breweries per capita of any state) and it’s almost always watery lager found in Spain.

8,95€ isn’t cheap but it’s hard to find an actual sit-down restaurant in small towns we visit while geodashing in USA that would be much less. But this is one very appealing part of the Camino, the support found in these tiny villages, such as Villambistia. There is a trail here in Nebraska, the Cowboy Trail, that doesn’t look much different (than the Camino) in terms of the walking but it’s around 30-50 miles between towns that even have a restaurant and even further between towns with overnight accommodations. So trekker there can only work if you have a support team with a car (also, needless to say, there is no public transportation to take you to some town). So finding not just the usual albergue but this very nice one would almost make it worth visiting Villambistia.


Menú degustación

Degustación literally means ‘tasting’.  Many of the restaurant menu’s I’m studying, especially the more “upscale” (AKA “expensive”) restaurants offer this kind of menu. Like the Menu del Dia this is a fixed price (prix fixe) but whereas the del Dia seems to be the more common items of the restaurants the degustación seems to be their showcase items.

In the USA ‘tasting menus’ have become more common over the decades I’ve been going to better restaurants. The first memorable one I recall was here in Omaha, at a restaurant specializing in fish with an excellent Peruvian chef (thus some of the Spanish influence). I recall my first time there – we received an invitation for a New Year’s Eve tasting menu (with wine pairing, of course, which is not as obvious that is part of the menus in Spain). The food was excellent and since I was just starting a weight loss program I was pleased, despite relatively high cost, that the portions were small and incredibly tasty. The most beautiful tasting menu I ever had was in a restaurant in Beijing, near the Grand Hyatt (I couldn’t find its name). Bizarrely that place was straight out of LA and possibly the fanciest restaurant in my experience, thankfully on expense account on business travel (although China has AMAZING value at its restaurants, the same place in LA would have been 500% more expensive). It was amazing and a lot of fun as well as tasty, to be surprised by incredible dishes.

The inspiration for this post is my continuing search for restaurants in other regions of Spain, than northern Spain which has been my primary focus. So I looked at Cartagena in Murcia, near the Mediterranean coast with the assumption I’d see either local items or more seafood influence. The menu that is the source of this post comes from Magoga (website) and its tasting menu.

As a small digression, triggered by the idea that one item from this menu seems to relate (after some translation research) to molecular gastronomy. In many ways Spain is the prime mover on this. For many years elBulli (now closed, but still has website) and Ferran Adrià was the top ranked restaurant in the world. More recently the world’s top restaurant has been French Laundry in Napa Valley California. I’ve never been able to afford (or at least justify the luxury) of dining there with the price of their tasting menu and wine pairings easily exceeding $500 per person.

OTOH, my first encounter with fine dining was also in Napa (when I still lived in the San Francisco Bay Area) at Domaine Chandon, which as I was searching for its link, now, sadly, seems to be closed. Domaine Chandon was my first luxury restaurant and over the years it began my personal indicator of inflation and what I could afford. It was always expensive but still reachable (with Silicon Valley high tech salary) for at least special occasions. After my initial visit I returned to treat my sister on her birthday. A better foodie than me she taught me that discussing the menu (even off menu items) with servers enriched the experience. Some of the servers I encountered were students at the nearby California Culinary Academy (undoubtedly working at Domaine Chandon for handsome tips plus experience at top notch restaurant). These people were very knowledgeable about the menu and thus discussing it with them added to the experience. I still can remember the fabulous house smoked trout appetizer that I would have never ordered without the pitch from the waiter. But as I’ve grown older and been lucky enough to eat at many fine restaurants I’ve become more disappointed. Domaine Chandon was a special occasion for me and an delightful experience. At one visit we were joined by some golfers at an adjacent table. Unlike us this was routine for them and they wolfed down their food like I would eat at a fast food restaurant. That made me realize I’m not one of the 1% and thus unlikely to ever enjoy the tasting menu at French Laundry (which I saw on a foodie show, but have never been able to afford in person) so elBulli was also a place I only “virtually” experienced through a TV special.

Be that as it is Magoga (and others I’ve seen) I might be able to experience if I could somehow get to Spain.

But on to some items from the menu itself.

Snacks Snacks

I guess the word for ‘snacks’ in Cartagena is snacks, no idea what this item might be. But this item is a bit more interesting:

Langostinos, coliflor, pomelo y crema de sus cabezas Prawns, cauliflower, grapefruit and cream of their heads

Yes, cabezas does literally mean ‘heads’ and I assume this applies to the langostinos, not the coliflor or pomelo.  I know enough cooking to use the shells from peeled shrimp to boil in water and reduce to use as a tasty base for a sauce, but with research it appears adding the actual heads of the shrimp enriches the shrimp stock even more. The only time I was invited to eat the head of a shrimp was a beautiful bento box in Japan (I declined, still not that adventuresome diner).

Ensalada de cebolla asada y salazones Salad of roasted and salted onions

salazones was a mystery, literally it simply means ‘salted’. But salted what, the onions? The photo at the website didn’t clarify this but it was an interesting presentation in a “submarine” ceramic plate.

Papada de chato, guisante del campo de Cartagena y trufa melanosporum Double chin, pea from the field of Cartagena and truffle melanosporum

This is a perfect item for research. papada does literally translate as ‘dewlap’ or ‘double chin’. chato was a bit harder to find but it appears to be a breed (the source says “brood”) of pig unique to Murcia. “local” is a big deal in contemporary cuisine. As far as I can tell chato is not DO but does seem to be something “local”. One of my other experiences with ‘tasting menus’ was another restaurant, here in Omaha, that, by invitation only, did special items, with the wine pairings, where the chef explained each item, down to the actual supplier of the ingredients and the sommelier then explained his wine choice to go with the item – a lot of food but a bit too pricey for our routine consumption. I can’t quite imagine eating the double chin of any pig but I’m told (not having direct experience) these odds bits of the animal are more tasty than the common cuts (please, recall my post on Iberian “secret”, something similar to skirt steak, that is available online for about $60/lb, sorry, I’ll skip that).

Colmenillas a la crema y alcachofas en dos texturas Morello with cream and artichokes in two textures

Google Translate got colmenilla correct in other parts of the menu from this restaurant so I have no idea why it picked ‘morello’ than simply ‘morel’ which, interestingly for me, led to my first attempt at a food dictionary. I once visited a restaurant in Carmel-by-the-Sea California where the menu was entirely in Italian. Fortunately everyone there spoke English so I was to inquire about one of the dishes and had this fabulous veal dish with morels (the more favorable Italian dried). Coming to Nebraska one of my in-laws harvested morels in the wild around here but they were nowhere near as good as I had in Carmal.

But it was really the en dos texturas that inspired this post. A search for just texturas revealed little, but en texturas did lead to this source:

Spherification is a spectacular cooking technique we introduced at elBulli in 2003 which enables us to prepare recipes that no-one had even imagined before. It consists of the controlled gelification of a liquid which, submerged in a bath, forms spheres.

I recognized the name Ferran Adriá from my virtual experience with elBulli (I watch a lot of foodie TV even if I’ve never visited these places). So this is my guess, that the restaurant in Cartagena was probably influenced by elBulli, so I think my guess as to the meaning of en texturas is at least plausible.

And then there is this item from the tasting menu:

Arroz de conejo y butifarra Rabbit and butifarra rice

A search for butifarra yielded this plausible result, but there it is called botifarra. That is the Catalan term for this sausage and the more general term in Spain is butifarra. Another item:

Pichón de Bresse con su jugo Pigeon of Bresse with its juice

yielded, via search:

The pigeon of Bresse is a pigeon brood coming from the village of Bresse, in France, where they are reared in small farms under strict legislative controls. They are birds with Denomination of Origin.

Again this shows one of the challenges of interpreting menus. I suppose some people have heard of Bresse, as a source of pigeons, but I had to do some research to figure this out.

And finally:

Milhojas de avellanas y cuatro especias Hazelnut and four spices millefeuille

I am guessing Google Translate is correct and mihojas is millefeuille.  But unless you’re more skilled than me as pastry converting a Spanish term to a French term doesn’t help much. At this the article on millefeuille seems to be an adequate description of what is otherwise, sometimes, called a Napolean.

So this was a fun menu to analyze (and probably a very tasty one to actually consume) but it does show some of the challenge of figuring out menus in Spain. The online source for the restaurant didn’t list the precio for this menu but I’d guess it is enough that I’d really want to understand what I was getting before I’d decide I could splurge on it.

Speaking of that I also received this recommendation to try this place, Au Courant, for my next special occasion, my 20th wedding anniversary next week. It will be a splurge but $55 (before wine pairing) is probably cheaper than flying to Cartagena and trying the menú degustación at Magoga which I can at least dream of doing.











Note to Google Translate: Salmorejo is not Gazpacho

Most of the restaurant menus I’ve been studying come from northern part of Spain, specifically along the route of the Camino de Santiago. The food vocabulary varies in different parts so I thought I’d take a look elsewhere. So I went way south to Granada in the autonomous community of Andalusia. Just as a random pick I’m looking at the carta of Fogón Galicia, an interesting name for a restaurant a long way from Galicia. On their Entrantes page I found this item, originally from Andalusia, (Spanish from website, English via Google Translate, as usual):

Salmorejo gazpacho
El Salmorejo es una crema de tomate de origen cordobés que se toma fría The Salmorejo is a tomato cream of Cordovan origin that is cold

This is a very helpful website since it appears most of the items have their own separate pages, with nice pictures, such as this one for their salmorejo (click for image) so it’s excellent description of numerous items.

But the point of this post is that Google incorrectly translated salmorejo as gazpacho. There is some similarity but there are key differences as well. And as I’ve mentioned in other posts there simply is no English translation, for either salmorejo or gazpacho. Gazpacho is widely available in USA and known to most foodies. And it is just gazpacho, not some English translation. Interestingly Google Translate did not translate salmorejo, at all (actually correct) in the second line which is the description (also a useful feature of this website, short descriptions of the items). On the actual page for salmorejo at this website they list the ingredientes:

Aceite de oliva – Agua – Ajos – Huevos – Jamón serrano – Pan – Sal – Tomate Olive oil – Water – Garlic – Eggs – Serrano ham – Bread – Salt – Tomato

I’ve had gazpacho in multiple restaurants and I’ve even made it for myself. What I consider is the key ingredient (other than the tomato base) is pepino (cucumber). I’m well aware of this as I don’t like cucumbers but somehow do like them in the combination of gazpacho. Here’s a good description of gazpacho and its typical ingredients and preparation. And likewise here’s a description of salmorejo. To my thinking salmorejo is just a thicker gazpacho without the vegetables so without actual tasting it this looks less interesting than gazpacho.

So this was my main theme of this post but I’ll continue with a few other interesting things from this menu.

Huevos rotos con patatas y lomo de orza Broken eggs with potatoes and pot loin
Lecho de patatas fritas con huevos rotos y lomo de orza Bed of fried potatoes with broken eggs and pot loin

When I first saw “pot loin” I assumed this might be a typo but in fact orza does seem to literally be ‘pot’. The picture didn’t clear this up but interesting in Google translated lomo de orza as ‘pork loin’ so this is another of the Google Translate mysteries as to why it gets different results for exactly the same Spanish (and I don’t have to go searching for what pot loin might be). And Google Translate is really confused by this term as it appears again in Entrantes and there it becomes ‘baguette loin’.

Revuelto de bacalao dorado Golden cod scrambled
El revuelto de Bacalao Dorado del Fogón de Galicia utiliza la receta original portuguesa para la confección de este plato cuyos ingredientes principales son el bacalao y los huevos. The scrambled eggs from Bacalao Dorado del Fogón de Galicia uses the original Portuguese recipe for the preparation of this dish whose main ingredients are cod and eggs.

I include this item because in this case dorado really does mean ‘golden’. It’s also the name of a fish (often translated as gilt-head bream) and thus a mistake by Google Translate, but here it’s correct. But even the picture doesn’t really show why they’re calling this golden cod.

Pimientos de padrón fritos Fried bell peppers
Exquisitos Pimientos de Padrón fritos en el Fogón de Galicia. Con todo el sabor y la calidad en un entrante apetitoso y sorprendente… Exquisite Padrón Peppers fried in the Galician Fogon. With all the flavor and quality in an appetizing and surprising appetizer …

It’s a bit surprising that Google translated padrón as ‘bell peppers’, since: a) that’s not what this pepper is (yes it is sorta bell shaped but much smaller and different taste than standard “bell” peppers), and, b) it shouldn’t be translated at all since padrón is just padrón.

And wrapping up (for now, lots more to study on this menu) Google stumbled over habitas which I found for sale online as ‘baby broad beans’ and chanquetes which I found online as ‘transparent goby’ and cazón en adobo didn’t get translated but in context trozos de cazón de primera calidad it was translated to ‘pieces of premium quality dogfish‘, confirmed in this recipe.

Always adventures in translation.

No translation – just have to know

I’ve been distracted for over a week and so have fallen behind in my research and virtual trek. The painful toe has held me to hardly any progress along the Camino but I am now a mile outside Santo Domingo de La Calzada and so it was time to look forward to any restaurants there with online menus. I’ve explored one, Los Caballeros, which revealed a few interesting translation challenges. As my regular readers already know I’m developing a corpus of matching pairs of English and (Iberian) Spanish food terms to eventually drive an app to aid travelers in decoding menus in Spain.

Most menus of restaurants in Spain don’t have their own English translation so I’m dependent on Google Translate [GT] (sometimes other tools) to show the English. Google does a credible job but makes interesting mistakes. And it is those mistakes, either failure to translate at all or a silly-looking translation where I start a bit deeper research.

For instance, GT didn’t translate membrilo which is understandable since this is actually a misspelling (or typo) in the online menu for the actual term membrillo which often appears on menus and translates to ‘quince tree’ (this appears to be another case where the plant is masculine and the fruit of that plant is feminine but I’ve rarely seen membrilla and several dictionaries didn’t recognize it (the authoritative one did). So mystery solved in trivial fashion, but let’s continue to see what we find.

Carpaccio de Solomillo de Ternera con Crujientes de Patata y Lascas de Queso Beef Fillet Carpaccio with Potato Crisps and Cheese Flakes

The interesting term to discuss is carpaccio which you can see GT didn’t translate. The main reason for this is this word is not Spanish, in fact it is a loanword from Italian and is the same word in English. So if you’re looking for a translation you’re not going to find it, the word just is itself. But what is it? This is where you also need to be a bit of a foodie to make sense of menus. I’ve only had carpaccio a few times and interestingly the description of it in online sources only partially matches. IOW, you have to know what this food item is to decide to order it (and I know people who aren’t keen on raw meat and I’d have some reservations tied to the care of food handling in the restaurant). And what about alioli, another loanword from Italian. Most foodies would know this one but I doubt my parents would have known when they were in Spain (or even Italy).  And what about this one:

Bacalao a la Plancha con Sofrito y Verduras al Wok Grilled Cod with Sofrito and Vegetables al Wok  (image)

Now soffritto (or its French cousin mirepoix) is probably familiar to most people who watch lots of cooking shows but I was surprised to see it actually on the menu since usually this is just a base for sauces. The sofrito in Spain is not only spelled a bit differently but appears to be a somewhat different item:

In Spanish cuisine, sofrito consists of garlic, onion, paprika, and tomatoes cooked in olive oil.

In case you’re not a foodie, mirepoix (AKA as holy trinity colloquially in USA) is onions, celery and carrots – not paprika or garlic, definitely not tomatoes.

So you get the idea. Some terms that seem to baffle Google Translate are just cooking terms (either direct loanwords or something close) that you’ll just have to know in order to understand what the item is. And then there is something like chorizo. Probably the majority of people in the USA would know something about what this is, but most likely they’re also familiar with the Mexican version of this sausage which is fairly different from the version in Spain, which in turn emphasizes different recipes for the sausage from different areas. GT doesn’t quite get morcilla right (‘black pudding’?). This too is a famous “blood” sausage in Spain and it is quite dark, hence ‘black’ isn’t too far off but ‘pudding’ doesn’t make much sense. And some people might be put off by such an item so it’s appropriate that a traveler actually know what morcilla is and not depend on any form of translation.

Morcilla con Compota de Manzana y Reducción de Vino Tinto Black pudding with Apple Compote and Red Wine Reduction

A few other terms from this menu are some sort of regional reference. The D.O. and D.O.P. is becoming more widespread as branding. It’s not really a big mystery (I’m still convinced the San Marzano tomatoes we grow here in midwest are equivalent to the D.O.C. ones from Italy). So here are a few from this menu: A) Jamón Ibérico de Bellota D.O. Guijuelo, they made this easy (on this menu, not always shown this way) to clue you that Guijuelo is just a geographical reference; (the province of Salamanca in the autonomous community of Castilla y León (which is next door to our current location) – knowing some geography of Spain can be handy to a traveler). And of course you already knew what the Ibérico de Bellota reference means, didn’t you, since it’s about the single most common you’ll encounter (and pay extra for) [in you don’t know, it’s your homework assignment to look it up]. BTW: D.O. Guijuelo is not that big a deal as it appears 60% of the Ibérico comes from there so this is about equivalent to saying “pork from Iowa”; B) Anchoas del Cantábrico is another geographical reference that Google did translate as ‘Cantabrian’ but so what? This online source selling a 4Oz jar of these for $9.99 claims “Cantabrian anchovies are renowned for their quality, …; nothing like the typical anchovies found in supermarkets.” and this had better be true for this price, hopefully less in Spain; C) Pera de Rincón which it turns out has a longer DOP designation, Denominación de Origen Protegida Rincón de Soto, and appears to be a big deal; and last D) Espárragos Extra de la Ribera (GT says: Asparagus Extra of the Bank) – I’ve seen de la Ribera before and already learned that while Ribera translating to ‘bank’ (or sometimes, more helpfully, river bank) is nominally correct this usually is a reference to the bank of the Ebro River whose “bottomland” (as we’d call ribera here) is premium area for a variety of vegetables, note that Espárragos is seen on menu (in northern Spain) also with the designation of de Navarra or de Tudela which almost always refers to the same thing as  de la Ribera, i.e. the famous thick stalks of white asparagus. Now all this may seem to be foodie trivia BUT you’re probably going to pay extra for items with these fancy qualifiers and you’re not going to get a helpful translation from your phone on these so you just need to know.

And here are a couple of other foodie terms from this menu (btw: I consider myself a capable foodie but sometimes miss these as well). Briefly: A) Ensalada de Pularda Confitada where pularda translates to the French term poularde which is then close to the English term pullet, IOW, a young chicken; B) Semifrío de Chocolate where semifrío translates to the Italian semifreddo which doesn’t have any direct English translation, again you just have to know what this is; and, C) the considerably more obscure, Pimientos Rellenos de Brandada de Bacalao where brandada translates to the French equivalent brandade which is ” an emulsion of salt cod and olive oil eaten in winter with bread or potatoes”.

I’m running out of time (and you, Dear Reader, out of patience or interest) so I’ll briefly mention a couple other items that have no translation and appear on this restaurant’s menu: A) Cameros, a particular type of cheese; B) Ajoblanco, a particular kind of soup, sometimes known as “white gazpacho”; C) Pochas, a unique type of bean that looks like ordinary beans, but is “fresh”, meaning it is removed from the green seed pod (like sweet peas) without drying and then cooked – this is very common in this part of Spain; and, D) Caparrón, which is a type of stew with multiple recipes based on a particular bean.

There are even more examples of these, just on this single example of a menu, and these pose a particular challenge to a menu assistance tool (smartphone app). It’s not going to help to translate more accurately than Google Translate (which will certainly be the goal in other cases, such as GT missing apiopia which is the somewhat obscure celeriac. An explanation must be provided (possibly picture even better, getting public access to those is a challenge) and the explanation has to be short enough to help while quickly scanning an menu but sufficient for you to decide if you want to try the item.

For example,

Manitas de Cerdo a la Riojana Handy pig in the Riojana

you know a la Riojana is just in the style of La Rioja (whatever that happens to be, but again something you’d just have to know) but what the heck is a ‘handy pig’? manitas does literally translate to ‘handy’ or more often ‘handyman’ but that doesn’t tell us much. Perhaps this is a better reference and I’d definitely want to know these are pig’s trotter which still takes a bit of thinking to translate that to ‘feet’.  GT doesn’t help you much with callos, which in one case it doesn’t translate at all and in another it translates to calluses. I’ve mentioned this in a previous post so I don’t need to remind you this really, crudely, is ‘guts’. I suspect, unless you’re a totally adventurous eater, you’d want to know this one.

And then finally, this is the item that triggered my research for this post:

Pan de Cristal con Aceite de Oliva y Jamón Ibérico Glass bread with olive oil and Iberian ham
Pan de Cristal con Mozzarella de Búfala y Rúcula Crystal Bread with Mozzarella de Búfala and Rúcula

Google Translate can’t quite make up its mind whether this is ‘glass’ or ‘crystal’ bread. Since I’ve done quite a bit of baking I had to figure this one out. Basically it’s just a variation on ciabatta (a term that probably wouldn’t have been widely known in USA until a couple of decades ago when fast food places starting using it for a bun):

If you have visited Barcelona or the Catalonia region, maybe you have tasted Pan de Cristal, which is the local version of the ciabatta bread. I say it’s a version because there are many things that make this bread so special. The main difference is that the crust is thinner, crispier and more delicate than a ciabatta, and the crumb is lighter and more opened than a ciabatta.

While this description explains the terminology I had to dig a bit to find how the dough itself is altered. Basically sugar and a little olive oil are added. Breads without diary or fat or sweeteners are referred to as “lean breads” (ciabatta itself would fall in this category) and breads with these additions are referred to as “rich breads” (most notably brioche, the famous “cake” of Marie Antoinette’s saying). Like ciabatta it has to be a very wet dough. So this one I’m going to try since I really like crispy crusts.

And, in the second entry you have the interesting  de Búfala, which foodies know as the specific (and best) way to make Mozzarella, i.e. from buffalo milk. And GT missed translating Rúcula to ‘rocket’, which in case you don’t already know is another term for arugula, another term most people in USA wouldn’t have known a few decades ago. Food seems to be the great globalizer for all of us.

So just a single menu of a single restaurant exposes all these challenges, which are also somewhat regional. It gives me a lot to think about as to how I can build my menu assistant app. And it should challenge you, Dear Reader, that unless you’re fluent in Spanish so you can ask about menu items, learning some of this kind of food knowledge will make your menu selections more effective (both getting what you do want and avoiding what you don’t want and knowing if the price is justified).

And one final term from this menu that faked me out:

Tataki de Cerdo Ibérico con Escabeche de Apionabo Iberian Pork Tataki with Pickled Apiopia

Even though tataki doesn’t have a tx in it I leaped to the WRONG conclusion this might be a Basque term. A little research shows it isn’t Spanish but from way on the other side of the world, i.e. Japan. You might have to be chef level of foodie to know this one.


Eating seasonal small dog in Spain – a story of hongo y seta

Actually I didn’t really find ‘small dog’ on a menu even though Google decided to translate perrochicos as ‘doggy’. But one can never be sure what is eaten in other countries. After all I did see ‘dog’ (in English) on menus of street vendors on Wangfujing Street in Beijing (along with scorpions and starfish-on-a-stick).

So why am I off on this strange tack?

I was looking at another menu of a restaurant in Logroño, that goes by the somewhat unusual name of Asador El Tahiti (website), another of the famous dining district, Laurel Street. In this case asador is actually a type of restaurant specializing in grilled food or as Google translates a la brasa ‘to the Brazil’. Come on, Google, a la brasa is one of the various terms somewhat interchangeable with ‘grill’ but in this case it means the food is actually grilled in contact with wood or charcoal fire (unlike a la plancha which is grilling on hot iron). Even I, illiterate in Spanish, know this!

Anyway this restaurant has its menu online but in the unfortunate format, first, in a PDF (not subject to Google Translate) and, even worse, it’s just an image of their menu which means there is no text to select and paste in my analysis documents. This is too bad because the carta is available in both Spanish and English which is always handy for creating word/phrase pairs to feed into my corpus. So, unable to get anything from the menu I at least grabbed some text (from the HTML) on the page that contains the links to the PDF menus. And there I found this fun entry:

Platos de temporada: espárragos, setas, hongos, perrochicos Seasonal dishes: asparagus, mushrooms, mushrooms, doggy

Here note the pair where Google translates perrochicos to ‘doggy‘.  Amusing, so what is the correct translation since ‘doggy’ is unlikely. My standard go-to dictionary, Oxford Spanish, doesn’t have an entry for perrochico but instead suggested I look at perro chico.  All right. I recall in the movie The Way Jobst being called perro which he didn’t understand but was subtitled to ‘dog’ so I vaguely remembered that and anticipated something like that for perro chico. This produced this confusing entry with indication this is usage in Spain:

Perra chica (moneda) Bitch girl (currency)

so all Oxford did was convert perro chico to the feminine perra chica and add the confusing (moneda) which does literally translate to ‘currency’ (really meaning a unit of, like a dollar). Now why Google decided to call this ‘bitch girl’ is amusing but it’s literal and the use of ‘bitch’ is not derogatory but actually what female dogs are called (go check out a dog show and see this term used in that sense). And chica doesn’t have a listing (except a colloquial usage in Mexico) but chico has various meanings that would imply young person and in the -o ending as ‘boy’ so it makes sense Google would decided the -a ending means ‘girl’.

So this was a dead end and I was left with my only other strategy for determining what  perrochico might be. And that is search which didn’t reveal much except there seems to be a town of that name. So as I usually do I added another search term to supply context, i.e. temporada. As a spoiler adding seta would have been better. But I did manage to find this link, Perrechicos, la seta reina de mayo.

And this seems to be the answer that fits the context. Normally I don’t accept a single source but this just matches too well.

Perrechicos, la seta reina de mayo Perrechicos, the mushroom queen of May


El perrechico, protagonista del campo en mayo The perrechico, protagonist of the field in May


El perrechico, identificación de esta seta en el norte de España, es una variedad extraordinaria, de carne blanca y muy tierna lo que la convierte en una de las setas más reputadas de la gastronomía tradicional asturiana.

Esta seta también recibe el nombre de “mixernó” en Cataluña, “usón” en Aragón, o seta de San Jorge en el resto de España.

The perrechico, identification of this mushroom in the north of Spain, is an extraordinary variety of white meat and very tender which makes it one of the most reputable mushrooms of traditional Asturian cuisine.

This mushroom also receives the name of “mixernó” in Catalonia, “usón” in Aragón, or seta de San Jorge in the rest of Spain.


La seta comienza a estar presente en el campo a principios del mes de abril si bien es en mayo cuando, masivamente, en grandes colonias circulares, conocidas como “corros de brujas”, comienza a extenderse por todos los campos de Asturias que tengas las características que propicien la proliferación de este manjar.

En las mejores temporadas, el perrechico puede llegar hasta el final del verano lo que indicará el carácter extraordinario de la temporada.

The mushroom begins to be present in the field at the beginning of the month of April although it is in May when, massively, in large circular colonies, known as “corros de brujas”, it begins to spread throughout all the fields of Asturias that have the characteristics that propitiate the proliferation of this delicacy.

In the best seasons, the perrechico can arrive until the end of the summer which will indicate the extraordinary character of the season.

IOW, this is a seasonal mushroom which is a delicacy and local to northern Spain. Which fits in very well with the other items on this restaurant’s webpage.

So it would appear mystery solved and for me an interesting new source (an online with numerous pages about food items). AND, it presents a clue to another common translation issue: hongo vs seta as mushroom. I’ve mentioned this before with two points: 1) hongo is primarily used outside Spain for mushroom (still true), and, 2) hongo is the cultivated (round button type) mushroom vs seta is the more wild type (like shiitake or chanterelles), which is probably wrong. Here is a more likely explanation:

Diferencias entre los hongos y las setas Differences between mushrooms and mushrooms
La confusión entre hongo y seta es habitual y puede ser que hasta algo común entre los aficionados al mundo micológico sin llegar a profundizar en el mismo, es decir todos aquellos que conocen el nombre de la seta o del hongo pero que mucha más intenso y próximo es su conocimiento gastronómico que la tipología exacta de lo degustado. The confusion between fungus and mushroom is common and may even be something common among fans of the mycological world without going deeply into it, ie all those who know the name of the mushroom or fungus but much more intense and closer it is your gastronomic knowledge that the exact typology of what is tasted.
En realidad, la diferencia es sencilla de interpretar ya que las setas son las fructificaciones de los hongos.

Es decir, el hongo es a la seta lo que el manzano a la manzana.

Actually, the difference is simple to interpret since the mushrooms are the fruiting of the mushrooms.

That is, the fungus is to the mushroom what the apple to the apple.

Todavía más sencillo es diferenciar un hongo de una seta teniendo en cuenta que el primero está bajo tierra y el segundo sobre la misma, a simple vista del aficionado y lo que, por norma general, termina en casa después de pasar un día en el campo. Even more simple is to differentiate a mushroom from a mushroom considering that the first one is underground and the second one on the same one, at the naked eye of the amateur and what, as a rule, ends at home after spending a day in the field .

It’s fun to see Google Translate notion of the title line, i.e. differences between mushrooms and mushrooms; IOW, Google thinks both hongo and seta equally translate to mushroom. But I choose to believe the answer presented in this text especially this part:

Es decir, el hongo es a la seta lo que el manzano a la manzana. That is, the fungus is to the mushroom what the apple to the apple.

I’ve mentioned this in other posts, as a common, but not always, “rule”. A plant that produces an edible part is often named such that the plant is masculine (-o) and the fruit is feminine (-a) [recall this discussion about olivo vs oliva]. So hongo is the actual fungus growing underground and seta is the fruiting body or what most of us would actually think of as ‘mushroom’.

It is good to clear this up but I suspect if you see hongo on a menu in Spain just think mushroom. After all the webpage (snippet, above) that started this digression listed BOTH as menu items which means I’m back where I started – why? Is there a difference? Perhaps hongo as cultivated and seta as wild is not entirely wrong. I doubt both would be listed if somehow some mushrooms weren’t called hongo and others called seta.

So still not resolved!