Coffee Break Spanish - CBS Mag 3.09 | La Gastronomía Mexicana

Episode Date: April 3, 2020

It's time for another episode of the Coffee Break Spanish Magazine! We hope you're hungry as this week's episode is all about Mexican food! Listener Jorge would like to know more about the phrase el uno al otro and Sofía shares a joke about a much loved Mexican dish. In each episode of this 10-lesson season for intermediate learners you can build your vocabulary, increase your understanding of grammar and learn to use the Spanish language in a more natural way. This series is aimed at intermediate Spanish learners. If you have a question for the show, call our voicemail lines: UK - [phone]; US [phone]; Australia [phone], or visit coffeebreakquestions.com and leave us your message.There will be a total of 10 episodes of Season 1 of the Coffee Break Spanish Magazine. If you'd like to benefit from lesson notes, transcripts, vocabulary. lists and exercises, you can access the premium version of the Magazine on 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 https://radiolingua.com Hosted on Acast. See acast.com/privacy for more information.

Coffee Brick Spanish Magazine, Season 3, Episode 9. Hello, all, and biennino. We're back with another episode of Coffee Brick Spanish Magazine. I'm Mark. Hello, I'm sorry, Fernando. How are you, Mark? Well, but I'm sorry, no? Ah, yes, with the theme of the episode,

we're going to a restaurant, then. After, me sounds very well. Perfect. Okay, we're back with another episode, and this time we're talking about Mexican food, and we're delighted to be joined by Sophia for this episode. Of course, if this is the first episode you've ever listened to of Coffee Brick Spanish, then make sure that you go back and start at the very beginning.

If you're a beginner and if you're an intermediate or an advanced learner, then these episodes will be perfect for you. So, as, as we're saying, we're talking about the food, of the gastronomia Mexican. That's great the thing. We're going to go. We'll then let's start. And we cedemes the word to Sophia.

Hello, Sophia. How tall? Hello, Mark and Fernanda. Today, I'm a thing, very rich, Gastronomia Mexican.

So, comece us. All we know the food Mexican and is considered the type of food

favorite of many. But it's important to recognize that what many know

that many are actually Tex-Mex. The fagitas, the chili with the

nachos, and even the tacos crocant, are fusions of the food Mexican and American-Irised by the Texanos. They'd say more about the origin of these, but

we'd start around the theme principal, the veraddera gastronomia Mexican. You know you that data

since more than 9,000 years? Well, yes, and since the 2010 is considered a patrimonial

immaterial of the humanity for the UNESCO. This gastronomia vary much for the regions of the country, but in general it's characterizes for

very colorida and fresh. His ingredients principal are the maize, the chili, the frioles, the cheeses, the tases, the fruits and vegetables

like the onion, the avocado, and the lima. Also, with the people, there were new ingredients like

the aros, the cilantro, and the canela. The quantity of platillos that you offer is infinite, and I could talk hours of these, but for now, I'll mentionary some of those. The tacos. The famous tacos are

really with tortilla of maize or trigo, suave, and are filled of rice or cerdoc. This is can classify depending on the types of the type of carne or the preparation. One of most popular is the taco al-pastor. Now I mentioner some platyos that, at the or one of you

know of you know. Mole. It's a platillo originated in the epochapap that consists

in a salsa a base of chiles vertied over some a chicken or a

cheese. The molles most popular are those of the states of Puebla

and Oaxaca. Chile in Nogada is a plato that consists in a

chili reenuened of Picadillo, Carned molida, tomatoes, and other ingredients

picked. It's recubber with a salsa black called a nogada, that's

made of nuis. To ornament do it put a peregil and granada.

The colors of those ingredients, red, rojo, and black,

symbolizes the bandera of Mexico. Now that you have learned

about the richissima food Mexican, what is your plato

favorite? And what I'm sorry. Mark and Fernanda. Well, if I'm sorry, I'm sorry, I'm very good question. Well, what is your

your plate Mexican preferridden? I mean, I like much the salsa with pancito, as the pico of gull? It's very good, with a pancito,

or with some, with some, no, see, with some gaititas salas, something real, very well, well,

well, I'm a little more dulce, to the other extreme. Yes, So, so I don't remember how it's called in Mexico, but

it's called Cajetta? Perfect, Mark. Very good, very good. It's like Dulcee, no? Yes, that's good. With an churro, or an flan, or... Like an accompaniment, right?

Yeah, exactly, exactly. You can't eat with what you want you want. Exactly. And in Chile, no, it's not called Cajetta? No, we say manhar. Manjard.

It's a little more spes, but it's the same flavor. And also with churros, with us with us with us with some of we're going to find in this episode is that there's lots of vocabulary and some of it is quite specific to different areas for example I think you're going to tell us that certain words are not used in Chile no, because... Las evitamos, for evite confusion.

Exactly. So let's go back through the text now. Perfect. So, we know the food and is considered the type of

food favorite of many. So we all know the food Mexican food.

And it's also considered the type of food favorite of many. Also considered lots of

people's favorite type of food. Perfect. But it important recognize

that what various know that many are really is really text

Mexico. Okay. So here what Sophia's saying is that the kind of food that we often consider to be Mexican food isn't actually Mexican food. It's more text mix. A fusion, right? Yeah, exactly. Las fajitas, the chili with carne, los nachos, and even tacos crocantes,

are fusions of the food Mexican and Stadunideness, created by the Texanos. So here we've got fajitas, chili con carne, nachos, and even tacos. And the crusty, not crusty, but the crusty. French tacos are fusions of Mexican and US food, and these have been created by the Jans. Very well. Les alias about the origin of these, but we're not going to desenfocando of the theme principal,

the veradera gastronomia Mexican. So I would talk to you more about the origin of these, meaning the Tex-Mex Foods, but we would be getting away, desenfocando of the main theme, getting away

from the main theme, the true gastronomy of Mexico. Very well. Sabians

that data since more than 9,000 years? So did you know, you know,

you know, data from more than 9,000 years? Do you know that it dates from

over 9,000 years ago? Well, yes, and since 2010, is considered a patrimonial

immaterial of the Humanity for the UNESCO. Well, indeed, well, indeed, and since 2010, since 2010, it's considered, or it has been considered, patrimonio cultural, immaterial. So, patrimonio is heritage,

cultural, cultural, immaterial, intangible. So this is the UNESCO World Heritage Intangible Award. It's given to things. It's a very important. Very important.

This gastronomia varia varies much for the regions of the country. So this gastronomy

varies lot depending on the different regions of the country. But in general, it's

characterisa for very colorida and fresh. But in general, it is characterized

by being very colored and fresh. His ingredients are the cheese, the chile,

the , the fruits, and vegetables like the vegetable, the avocado,

and the lot of the vocabulary there. So it's principal ingredients are corn,

maith, the Chile, so chili. But you don't say Chile, no. No, no,

I'm not, I'm not, I do you, and so is all parts of South America? In

South America is a I think because we're so so much so

the Chile, so chili or or Chile? or Chile? Or Chile? Here.

Here. The frioles are beans. Very good. The cheese, of course, the carnes, meat, the fruitas, fruit, and vegetal as the onion,

the avocado, and the lima and lime. I have a pair of words more than you can't say different. For example, maize in Chile

and in some parts of South America we say choklo. Choklo? Yes. Differente. And an avocado we say palta.

Palta? Yes. Well, very different. Very different, no? Okay. Also, with the Yeah, with the

language were new ingredients like the aros, the cilantro, and the canela.

Okay. So we're getting more vocabulary here. That's putting my foot vocabulary to the test. Ademas,

what's more, with the arrival of the Spanish people, said introdujeroen. Nice verb there so that's

introduce but the preterate form which is irregular, introduced New ingredients, new ingredients like

the aroth rice, the cilantro is coriander, and the canela, cinnamon. Perfect. The quantity of platillos that

is infinite. And I could have been hours of these. So the quantity of little plates which are offered by this

gastronomy is infinite. And I could speak for hours about these. But for now, only mention

But for now, Sophia, it's only good to mention a couple of you. Los tacos. Los famous tacos are really with tortilla of maize or trigo suave, and are re-enos of carne de res or de serdo. Okay, so the famous tacos are really the tortilla of maith. So this is corn tortillas.

Yes. Or trigo, which is wheat. And we're talking here about the tortillas suave. These are the soft tortillas Soft flour tortillas We made it from corn or wheat Perfect, very

bien And they're Rejennos of carne de res or de serdo And they are filled with Carne de res is Bacca Bacuno

Or de cedo or pork Perfect, very I have to be honest Ress is not the most common word for me I was struggling a little bit I'm guessing a little bit Carned de res

Is that a very common word? Yes, yes, is more specific when we're typical when we're not to say car of vacuono, we're not saying carne of rec.

These are these are they can classify depending on the types of or the preparation. So they can be classified depending

on the types of meat or by the preparation the way in which they're made. One of the most popular is the taco al-pastor.

So one of the most popular ones is the taco al-pastor the farmer's taco or something like that? Shepherd's taco,

yeah. Now mentioner some plattillos that a lo mehore some

some dishes. So now I will mention some plates, some dishes which perhaps a lo mejor always a good

word to use. A lo mejor is an alternative to maybe so at what maybe

perhaps some of you will not be familiar with some of those those,

no know know. Mole. It's a platillo originally in the

pre-His that consists in a salsa a base of chilis vertida over a

whole a course. So this is Molle and it's a dish which has

its origins in the pre-Hispanic era that consists in a salsa which consists of a

sauce a base of chilees so made from chilies vertida over a chicken or

meat and accompanied by a cross and it's accompanied by rice And interesting to see there, we also had in the Epoca pre-Hispanica. We talked about Epoca and Tiempo last time with our question.

So this is the Epoca pre-Hispanic, the pre-Hispanic time, the pre-Spanic period. Perfect, Mark. Okay. Los Moles most popular mollas are from the states of Puebla and Oaxaca. So the most popular molles are from the states of Puebla and Oaxaca. Perfect. Chile in Nogada. It's a plateau that consists in a Chile

reyeno of guisado of piccadillo Okay, I'll just stop you there because there's lots more of vocabulary coming. So this is Chile in Nogada which is the name of the dish. We'll come back to that in a moment. It's a dish which consists of a stuffed chili, chili pepper

reenno guisado of piccadillo. So guisado is a stew, yeah. And it's of piccadillo, which is chopped up things. Okay. And so what are the things that are chopped up? Carne molida, tomatoes, and other ingredients

picced. So, carne molyida, that's ground meat. Perfect. So like minced meat, basically, yeah. And molida, that's from the mill, isn't it? Molina. Yeah, it's like mashed, right? Molida, very, very finito. So, and also tomatoes and other ingredients chopped up picados. And so recubre with a salsa black, called Nogada Echada

And it's covered with a white sauce called Nogada and that means it's made from nuts or walnuts to be specific Very good For ornamentar

So in order to decorate it you put on parsley peregil and granada which is pomegranate Is it pomegranate seeds? Yes

The part colorida The colors of its ingredients, red, rojo and black, symbolize the bandera of Mexico. So the colors of its ingredients, which are green, red, and white, symbolize the Mexican flag.

See, here, here's got the recipe to sell in-casa. Now, that has learned about the richly common food Mexican, what is your favorite? So now that you've learned something more

about the delicious Mexican gastroarer, food and so on. What's your favorite dish? Well, you'll need to tell us that in our Facebook post for this episode. You can make sure you go over. They're just supposed to comment on the website. We'd love to know what your favorite Mexican dishes are. And of course, if you're looking to see what Gillian Nogada looks like, you only need to look at the image for this episode where you'll see exactly what it looks like and it looks delicious. Okay, we'll be back just in a moment. If you'd like to get more out of your experience with the Coffee Break Spanish magazine, then you can use the premium version of this course. That includes lesson notes and transcripts, and also vocabulary and exercises to help you get more out of each lesson.

The Coffee Break Spanish Magazine Premium Edition is available at the Coffee Break Academy, and you can head to Coffee Breakacademy.com for more information. Welcome back. It's now the part of the first of the first of the podcast. the show where the coffee break Spanish listener becomes the star of the show. And this time we are talking to Jorge from Russia. Over to you, Jorge.

Hello to you, Jorge. Hello, Fernando. And hello to all the team of Coffee Break Spanish. Me name Jorge and I'm mando a salute from Moscow, Russia. I have a question about the use of the phrase one or other, that me

is the translation direct of One Another. The question is specifically of the use of this phrase with the words that can employers that can't employers in a mode reflexive, with a sense of the action reciprocal and that, for the time, normally, they're

a critical reflexive. The question is, when it's employing the phrase one or other, with this type of verb, is necessary to use the clitico? Or is incorrect, or is optional? I'll give an example from a card of a more that

I'd say a few days. Elie to expect, that Ensignioms one or other, the courage, to let me go to what we've got to start to zero, and to accancal the much that we're supposed. So, basically, should it be

that we not sendeemes one to another, the courage? Or is it fine the way I wrote it? Muchisman thanks for your work, and I'm with much gas to listen new episodes of Coffee Break Spanish. You send a arrasote, and

after front, Jorge. Well, much much thanks, Jorge, for the question, and also for the abrasote. Much thanks,

Jorge, and a brazote for you too. Well, Fernanda, how you going to

explain that a bit of a bit of there. There are two parts of the explanation. We have one

to one to the one to do we we can't use both and we use us to use

to emphasize when we we're saying the reciproco we're going to need so

so, without So the poem very beautiful, Jorge. And in the part that you us asked the

question, I would say, that we know we know the one to the other, the courage,

or that us we show us the courage. So that we show each other the courage

to each other. Perfect. It's this idea of we've got two each others in there because we've got

the NOS and the one to one or one to one to Or could you also say, we are showing ourselves to each other or to one another the courage.

Yeah, exactly. Yes, exactly. As a poem, as an poem, the agregard, the one to other or the one to other, functiona very well. Yeah, so adding that one to another and there works well because it's a poem. Yes, so we're going to put more, uh, put more, uh, sentiment, right? And other examples, for example, are, We write us

We write each other letters every week So we write each other letters Every week, right? And if we'd like to emphasize us, we'll write us cards, the one to all other,

all the other, all the same It's almost as if you're kind of emphasizing the fact that we both do it It's not just a one-way thing Yeah, very well, emphatisal. And the one to other would be optional. Exactly.

So basically, you can use it to emphasize it's not necessary, but you do definitely need the noce in there. That's the one that is necessary. Yes, that no is optional. Okay, Jorge, once again, thank you for your question. If you have a question like Jorge, then you can get in touch with us. You can either contact us via the website at coffeebreakquestions.com, or you can call our voicemail lines. And the voicemail lines are as follows. In the UK, it's 0141-416-880.

In the U.S. it's 347-474-6-880-0. And in Australia, it's 08-7-2-0-6-8-0. And we look forward to your questions. Well, for the last part of this episode, we're here again with Sophia. Goody, Sophia. Hello, Mark. I'm sorry, I have to say it, I'm sorry, after to talk about this food Mexican.

Well, you have a little bit more. Venga, a Beg a joke. A joke. A joke today. Okay. All right, go for it.

So, there was a quesito that was very angustied. Then, so mom and he's a quixito,

what you have? And the quesito he says, I can see that one coming. Okay, we always say

that if you can tell a joke in a foreign language, then you're doing well. And I think it's a good idea to have a joke in your mind ready to tell. And I think this one's a good one. So there was a little cheese that's a little cheese.

He said, who was looking very worried. So his mom's mom, he's mummy, goes to him and asks him, quesito, what's wrong? What's wrong? What's wrong?

What have you got? Obviously, what's wrong? But, you know, in this particular example, it's quite important that we say, what do you have or what have you got? Because the little cheese answers back, Tengo quesadillas. So what is, what word is being mixed in here?

Pesadillas. One pesadillas. Yes. Yes. Yeah. Okay, so what is happening here? We've got the quesito, who is, a cheese and the quesadilla is obviously a cheesy nightmare, which is funny because

after I eat cheese, I always have very strange gyms. Makes sense. Casadillas, always. Very, very well. Because quesadillas is a kind of food, a Mexican, no? Yes, come no? And it's, probably already has comeido and is known. But, something very particular with the casadias in the city of Mexico.

there not necessarily have to have to yes a cheese I'm sure it's

so you say cheese to the form to doble the tortilla so if

you piz a quess a of a poe you are to puto

in an in an tortilla in form like you

would give a but in the rest of the

the country, if they're so you're so you're advirted Mark, if you

find a cheese with a cheese with a probably they're not having some

cheese. Okay, so if you're ever in Mexico city, make sure you ask for a cassadilla

with a cheese. Because otherwise you might get it without cheese. Well, much

thanks, you know, and until the next. After the next. And,

Fernando, the fact that a quesadilla without queso would be a pesadilla. Yes, no it's

a quesadilla, right? Okay, that is it for this episode of the Coffee Break Spanish magazine.

We'll be back next time with the final episode in the series and we're talking about an interesting topic.

It is a TV show or a series that I think everyone who is interested in all things Spanish language

and Spain will be very interested in so you can look forward to that In the meantime, to get access to the bonus materials for this episode, do head over to the Coffee Break Academy at Coffee Breakacademy.com,

where we have the transcript, the exercises and the vocabulary for this episode, and indeed all previous episodes too. Don't forget, of course, that we're very active on social media and you can practice your Spanish with us simply by searching for Coffee Break Spanish on Facebook. We are Learned Spanish on Twitter, and you can join the whole Coffee Break team behind the scenes on Instagram. Just search for free.

Coffee Break Languages. As ever, we hope you've enjoyed this episode and we would very much recommend that you head to your nearest Mexican restaurant and try some molly or some other delightful food. We're going to now, Mark. Much thanks. After a loo.

You have been listening to a production of the Coffee Break Academy for the Radiolingua Network. Copyright 2020 Radio Linguillian Limited. Recording Copyright, 2020, Radio Linguillian Limited. All rights reserved.