Coffee Break Spanish - CBS EM 1.04 | De Compras en el Mercado de Atarazanas

Episode Date: March 15, 2019

Where better to soak up the sights, sounds, smells and tastes of a culture than in el mercado, and in this episode you can join the Coffee Break team in the Mercado Atarazanas in central Málaga. Whether it's fresh Mediterranean seafood, jamón ibérico, or goat's cheese from the hills around the city, you can find everything you need for the perfect Malagueño meal. This episode will help you build your vocabulary and listening skills while discovering more about the culture of this part of Spain.This season of En Marcha con Coffee Break Spanish features 10 audio episodes, all of which will be included in the podcast feed. Just stay subscribed to the podcast to enjoy each episode. If you'd like to benefit from transcripts, bonus audio materials including our "Language Study" audio episodes which explain some of the language points introduced in the conversations, exercise packs, vocabulary lists and exclusive video materials, you can access the En Marcha online course in the Coffee Break Academy.Don't forget to follow Coffee Break Spanish on Facebook where we post language activities, cultural points and review materials to help you practise your Spanish. Remember - a few minutes a day can help you build your confidence in the language. Access the Coffee Break Spanish Facebook page here.If you'd like to find out what goes on behind the scenes here at Coffee Break Languages, and access regular language challenges, follow @coffeebreaklanguages on Instagram.For all information on Coffee Break Spanish, visit coffeebreaklanguages.com/spanish/ Hosted on Acast. See acast.com/privacy for more information.

In Marcha with Coffee Break Spanish, Season 1, Episode 4. Hello, here we're back with another episode of Coffee Break Spanish, in Marcha with Coffee Break Spanish. And today we're in Malaga and we're going to the market, the market central, that's atarasanas. The market central of Atarazanas. And then, we'll see what you're going to be here in the market. We'll start.

I think one of the things I love most about visiting a place, whether it's in Spain or Spain or... or in France or in Italy or in Germany, wherever I am, I love going to the market because I think in the market you can experience the culture in a way that is completely different to anywhere else. So in this episode, we're going to be in our market and you can come with us.

Food is a very important part of any culture. And actually later in the series, we're going to be taking a food tour of Malaga and trying some of the local dishes. However, in this episode, we're focusing on the raw ingredients that we can find in the market and we're going to be speaking to lots of people.

Now, one important thing to mention is that when you're talking about different types of food and drink and produce, then there probably will be some quite specific vocabulary. But we'll cover that as we go along. You'll certainly be getting exposed to some new vocabulary in this episode. Very well.

Well, the first person with the call we're a person very animated and very amiable also. and she and she vending products typical of the

region. We're going to hear this first interview. Hello, good

good good, how are very very and you very very well

working and you see, what what you do you do you

we endings we we end up products of the chesh pahoyoja of cabra

that is the car abraham and then are so they are of Kese, cheese, hamon, salchion, chorisos in

manteca, loomos. And are more than tourists or more than Malagueans that are here? It's in general of all. In the total, because we're in Malaga,

and Malaga is growing much. A level of European. Malaga is a city very accodewer. It's a city where we'll walk with the

people, with the tourism in general, because we've, because we've, because of God, of all the public. But it's both tourism

national and the And you're from Malaga? Yes, that's from Australia? And since how time has your work here? I'm here 40 years. Exactly, it's the 40 years the day 20

of the end of the next 20th of the next year, it's all the market. Well, in a good, my life. Enorahuauna, sir. Yes, and this comes from the abuelos.

They started in this same place in the year in the year in the year 1927. And then with us

in the third generation. And yeah with us I think that's because my daughter is

a professor of Spanish in the University of Barcelona and my Christina is also

and is with your consulta that's specialized in dietitica and nutrition. Muchisement

gratitude. To you. Now there was quite a lot in that interview and quite tricky to understand some of the vocabulary. She started always saying, vendemos products autoktonos

of La Sierra de Malaga. Autoctono means indigenous or native. So the products that they sell are native to the Sierra de Malaga, the mountain range of Malaga. She mentioned Keseo de Cabe So that's the cheese

made from goat's milk. She mentioned Keseo, Hamon, sachiton, chorizo, two different types of sausage or embutido. And then I asked a question about whether it's more tourists or Malaguenos, locals who come to her stall to buy their product. And her answer was, everyone comes in general de todo, de todo. And the reason for this is that she said, we're in Malaga and Malaga is

creciendo much a level of European. So Malaga is growing a lot at a European level. So it's a city where not. we're no bolkamos with the people, with the tourism. Volkars is quite a tricky verb. It means in some ways to fall over or to overturn a boat cap sizes. You use volkars. But here it means more along the lines of erupting with people.

So it's a city where we are erupting with people and with tourism. And for that reason, everyone comes to her stall. Let's listen again to one part of this interview. And let's focus on what the lady says about how long she's been running. the market stole for and where it's going in the future. I think that's termina because my is a professor of

Spanish in the University of Barcelona. And my Christina is also working

and is with your consulta. She's specialised in dietitica and nutrition. Okay, did you

get this information? First of all, she says that she's been working in the market for 40 years,

for 40 years. And in fact the 20th of January, following this interview, was going to be her 40th

anniversary of starting to work at the market stall. She explains that her family has owned the market stall since 1927. So 1927. So she is actually the third generation of the family looking after the stall. However, that is where it's going to end. She says, I think she's termina because my daughter is professor of Spanish in the university of Barcelona.

So it's going to stop with this generation because one daughter works as a Spanish professor in the University of Barcelona and her other daughter is working in nutrition. She has a nutrition consultancy. So they won't be working in the market stall and the family tradition will end with this particular person.

Okay, we'll continue with another interview. And we're going to learn a vocabulary, because the vocabulary of the market is very interesting. I asked this man to explain what he sells. Well, vendor,

Then, acetuna line-ed, acetuna with anchoes reenas, acetuna with picante, Torera, that is a base of pepinillo, a peasant, a pimento, a rewerto. Then we have cebolyno, igos, almedra, nuisance, pass to moscatae of malaga, and you can't say more,

because pymiento, pincers, Menestra. Very well. And since how much time has your work here?

This is a one a year. One a year? It's that's that's a

carnceria that's I've taken the activity. I'm so you like this new

work? I've had before. I've had been and I know

in other city but know the activity. Much thank you. So this

man has only been doing this particular job for one week. However, he does know the activity. He says, Connozco la activity. He knows what he's doing because he used to do that.

But previously, just previously to this job, he was working as a butcher. He explained that the stall previously was a carniceria. This antes era a carniceaia. And he had been working there for 40 years, but then he changed his activity. Among the many things that this man sold were acetyonaes Alignadas, which are olives stuffed with various things. Aceitune's with anchovies. Aceitune's

with spicy stuffings. And then he described Torera, which is a dish that's made up of gherkins and onion and peppers. And then other things like higos, figs, almedras, almonds, noces,

which are nuts. Pasa's muscatel de Malaga. and these are Moscatel grapes from Malaga or raisins. We also spoke to a lady who sells fruit and in this interview you'll hear the names for a number of fruits. One that you may not recognise is Tsirimoya. Chirimoya is a local fruit. It's found on the Costa Tropical,

which is the coastline of the province of Granada, places like Almonekar and Motril, and the Chirimoya is very popular, obviously, in this region. I asked this lady to tell us about the fruits that she was selling. The melon, sandia, the manzana that during the year, the tomato, for supposed. Now, too, the time is the ciruella.

It's a chirimoyas. Chirimoyas. The chirimoyas are something different, no? Yes, it's of the skin, very dulcest, fias, cairnosa, black, has pipitas. So, also, also there's the nastarina. Now, now it's a mandarin,

mandarinia, of the family of the Naranja. I asked this lady if there were particular fruits which were more popular with customers than others. And what are the fruits that most they like

to the people here? Well, almost always are the time the time. Naranja, all the year. When it's the

very far as the verano, for sure, they're the end in the end there's a little more, more, more, more varietyed. And you have

any fruit preferred? Well, the mandarinina me So the most popular fruits at her stall are of course the ones which are in season. That's what people like to buy. As far as this lady was concerned, she prefers what she called the mandarina. This is a particular peculiarity of the pronunciation of mandarinia. It tends to be pronounced by some people in this part of Spain as mondarina. Very common mistake if you like. It's a mandarinia, but it's often pronounced as a mondarina. in that part of Spain. She also said that she likes strawberries and cherries when they begin, when the season for cherries begins. Now, one of the main products sold at this market is

seafood, which is extremely important for the economy in Malaga, as it's a coastal city, of course. Fresh seafood can be found in the menus of pretty much every restaurant and tapas bar in the city. However, for the freshest seafood, Malaginos will tell you to head to one of the many Chirangitos, the seafront cafes, which line the beaches of this region. Now, if you're looking to buy your own seafood, then there's no better place to do so than the Mercado of Atarazanas. And we spoke also to some fishmongers there. Now, in this next section, you're going to be hearing lots of vocabulary, fish vocabulary. So let's go through some of that in advance. First of all, of course, we have pescado, which is the general word for fish,

and then marisco, which is shellfish. And then we'll also hear things like almejas, which are clams, mechiglones, mussels. You'll also hear both boquerones and anchovas. Now, anchovies are anchovies, and boquerones are also anchovies, but they're anchovies which are prepared in, well, basically a marinade of vinegar. So it's useful to know which is which before you order them. Another word, and I think this is particularly interesting, is salmonete, and that is red mullet, but in the recording you'll hear the fishmonger pronouncing it as

salmonete and that's where the th sound the TH-H sound if you like is replacing S as it happens in some parts of Spain it's called Thetheo and we'll talk more about that in a language study episode but it is written Salmonete even though he pronounces it Salmonete let's have a listen to our fishmongers Good day, sir. Hello. What's how?

Good. We're doing some materials for a course of Spanish for foreigners. We can't explain what you've been to you? Salmonette, bonito, boclerone, brecca, and urele. And all these are from places of here, Malaga?

This, this is to Alicante. Salmonet of Alicante, bokehrone's of Caledca de Malaca and Urele of Malaca. And what do you like to the people? Bocarone. The sardena. The bocareones are very Malagueans,

no? The bocero is more well, they're in Malaga, but these are the Caryl and there's there's a

paris, pinches of gamba, of pulp, pescato frit, pescad, and a variety of pescad of

allas. And are more than tourists or malaguegeneus that are here? Well,

during the time, much tourism and the Fines of the time Malague

is being all the days the market? less the dominoes all the days and we're

we're going to we're at four and a half the time the time which is very typical of here in Maldaga

almeja coquina mehiones zambourini busano mehon francis armieha

of canth hello what how how what we we're basically is pescalf

for the day a day for the paella and marisco and the what it's

what he's every of the of the what kind of peskado vendys? I'm all

marisco peskaw blue, pesco also a little a little of everything.

There's a huge amount of vocabulary in there and if you're using the premium version of

in Matcha then you'll be able to follow all of that vocabulary in our lesson notes

where we'll explain everything. Now no trip to the market would be complete

without sampling some of the produce and I did just that with a a seller of hamon,

Hamon Serano. Let's find out about the different types of hamon on sale. One more to mention here before we listen to this

interview is the word Bejota. Bejota literally means acorn. So when someone refers to ham Iberico de beggota,

what you're talking about is ham from acorn-fed Iberian pigs. Let's find out more about the hamon being

sold in the Mercado de Atrazanas. And then the hamon is very important for the malaguenos, no? Yes, the hamon and a good wine. So are important for the malaguenes. There are different types

of hamon. Exactly. It's the hamon, the one that you see here. This is 100% beallotas. The hamon provien of the cedar. So, there's the type of 100% bejota, which is that, that's the best, that. Then we have the next type, which are Iberic,

which are the hamon, the cedo, the cedos, cements the the last year's bejota, and the first is during its own life, and socessively. So, the bellota is more car? The bejota is the more car, a bit of a lot of year. There's a lot of

hamones. It can cost to 20 euros to up to the 100 grams. Wow, very car. If no, no, it's 100% bellota. Entiento, I'm. Well, we need to try a little bit of hamon. Much thanks. It's very rich. Very good.

Much thank you. of the most important aspects of a market is that it's a place for people to come and to meet up with friends and have something to eat, something to drink, and of course have a chat. And we had a chat with three friends who explained why they come to the market.

So, you're from here, of Malaga? So why are you going to the market? Because here's a pay of luxury. A good material, good cerebeza, fresh as, a good cameraman.

So why did they go to the market? Because here's to pay-de-law. Tapia is to go and have tapas, and you do so in a luxurious way in the market. With good produce, good beer, fresha, as it should be, a good cabarer, a good waiter,

and he repeats, good material, that good produce, which is the most important thing. I asked the friends if they were Malagueo de Pura Cepa, if they were born-and-bred Malagueos. And you're Malagueino of Malaga? Oh, man, the accent no-se no-notes much, but, well... Malaguergian, Malaguer. Perfect.

For the tourists that come to Malaga, what are the concedures that you have? Hombre, in principle... Garner to give them to bring dinerito to the people. And here, here, not you're going to get in. So their suggestion for never to enjoy There's a lot Perfect.

Well, much Thank you. So their suggestion for tourists coming to Malika is that they come with with ganas de divertis

the desire to enjoy themselves and that they bring some money so that they can leave it there for that they can leave it there for that they can back around

to talking about the market again and say here not they're not going to trick you here in the market. The market is real it's not just

built for tourists. like the bars in the city centre, it is a real place where real malaginos come and you can equally go and enjoy yourself wandering around the market just as we did. That's where we're going to leave this episode. It has been an episode very rich in vocabulary, and we hope that you've found that useful,

because of course, if you're travelling to any Spanish-speaking part of the world, you're going to be experiencing lots of this food vocabulary. If you have access to our premium version of the course, then you'll be able to check our vocabulary list and of course all the notes that surround the transcript and there's also bonus materials in the form of lesson activities and of course our language study audio in which we'll be going through some of the language covered here

in greater detail. If you've not already signed up, then head over to coffeebreaktravels.com where you'll be able to find the en-marcha course in the Coffee Break Academy. That is it for this episode. Thank you once again for joining us. We're going to. We're going to. this episode of the Mercado of Atarazana's of Malaga.

Much thanks and after very soon.