Coffee Break Spanish - Season 3 – Lesson 28 – Coffee Break Spanish

Episode Date: October 25, 2011

The topic for this week’s episode of Coffee Break Spanish is food, or tapas in particular. Alba has recently had a bad experience in a tapas restaurant in Scotland, compared with her normal experiences of tapas in Spain. Mark and Alba talk about different tapas and their experience of eating Spanish food in Spain and elsewhere. Language points covered include ojalá, the word cobrar and si clauses. In this week’s intermedio, José introduces a couple of phrases which help you disagree with people emphatically. Please note that lesson 28 of Season 3 was originally known as lesson 328 of Coffee Break Spanish. We have renumbered the lessons of each season as lessons 1-40 to make things more simple for our listeners.This season of Coffee Break Spanish features a total of 40 lessons, 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 video versions, lesson notes and bonus audio materials, you can access the premium version of Coffee Break Spanish 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, follow @coffeebreaklanguages on Instagram.You can also check out our Coffee Break Spanish Twitter page and the Coffee Break Languages YouTube channel. Hosted on Acast. See acast.com/privacy for more information.

Showtime Spanish episode 28. It's hour to pass to the next level, to the ensignal, to the spectacle. That's the table. Hello, chikas. How are you, Mark? I'm sorry, this week. Karay, that convinced you, do you know, you're saying.

You know, because, you know, because here in Scotland, since three days, it's all. I know. Yeah, I know. But, but you've

said, before to start today, Alba me has said, it's a

little more in Spain, no? A little. A little. Look,

I'm with my father two days, and me said, he said, he said,

they've been to do to something to some of some people that are with a

pantalon that. What is this? What envidia? And, well, here in Scotland,

we're here in Chicago, we're so, Well, well, then this semester, we're going to about to the

food and I'll this time. This semester, Alba, me said, he said that has comeido in a restaurant

of tapas in Scoti, but in Glasgow. Sin embargo, no he has got to and we have to

why. Vena, then Alba, tell us all. Well, well, so,

it's, a few days. This time I went to this restaurant Spanish that there

in Glasgow that has been very good Pinta for out. And the

fact is that the careros are the people are so this is this is

a good to get to come a tapas. And you have

got not not much the very a very

a very was a really not to be much to

I do in in what in what I'm

I Spain, the cuisine is more simple, more simple, more a level of

ingredients, I know, a level of complication, but... So, what you

eat? I'm I'm patattas bravas, gambas pil, a rancas

a pittal, and I know if I'm about it resulta that the partat

bravas had a that was the salsa brava that I know was different

was really was different, it's was we have to explain what is

the salsa brava to our our students? Well, a very. The salsa brava

is the salsa that comes that's most famous I think the

are the potatoes bravas. The potatoes not other other

other other other that potatoes in form of

the salsa that I know in Spain is

made of pimenton of vinegar also He'd have tomatoes. It's

I mean, it was different, he'd have those ingredients different. So, then you're a little more, you've said, sophisticated? Yes, the truth is that

I know exactly what ingredients had, but he had mayonnaise, for example, and then

then I was like, how is Al Julliverta in Catala? I think is the peregill,

no? Ah, well, thanks. The peregill. Pardon. Well, also,

I mean, I'd change the food of the food of the food. And as never I've

tried the really me surprised you. It's that even, even it's a very little,

it has a different, no? Exactly, yeah. And then then I also,

I think the gambas al-pil-pil. And the gambas al-pil of this restaurant

were with a salsa blank that resulted is a mayonnaise and I never

never had seen gambas salpil with mayonnaise yeah, so it's strange, no?

The really is yeah, but well. And then you also? Exactly.

Well, tell me the tortilla that I like a time. You really?

Yeah, well, to me too. Well, the tortilla had Pimiento

and normally the tortilla Spanish no He has the basic

that's those vegetables The potatoes The potatoes The potatoes The Aceit Exactly, exactly Arendes

So, it's Particles But this Tortilla was more sophisticated In the sense

That's that also Yeah, but also would be good No?

Well, yes But but I think you and we

do you we do We do We sometimes we

have to do Let's see. A Let me see this a week What do you What do you Do you think?

What do you Could we need? We'd have to admit to a thing. Never I've done a I've done

much. But never I've done a tortilla. Well, this is a sacrilegio. We're going to have to

make a tortilla Okay. Well, then I think the sound is a little

in the kitchen in the instead in the studio because the fact we we're

going to do a a No. No. But, well, we're going to

try to do this the week. A bit of, to do you know. A bit of how we're going. Well,

to be how we know the talk about it? A very very good. One thing, well, I see that

I go to the restaurants Spanish here in Scotiia. Because, well, I don't have the

possibility to go to the restaurants Spanish. Oh, I'd we're not?

Exactly. But the fact is that when I'm don't have the impression that the

food is very different to the food a kind of

the food that's I'm I'm not I'm not quite I'm

really there there's there more than you know well well no

no know there also some some some one

one is very different is the price ah that is

this so this this about this this is

talking it But, even though, even though it's a tacaque, the prices are horrible. But if a tap, precisely, is to accompany a beer, then it's something that's something that's something. But here, they're copran every tap at price of main course. No. I'm like to say, like, for example, four or five livres, each other, and you know,

one thing. In a restaurant in a Spanish, in a city

in a place where I know, I'm pan. Pan. Pan.

Pan? Pan? Pan? Pan? Pan? What? Pan? And you

how? Pant? What? Three Libras 85 pence? For a

a one. Well, a but a racion. Three or

four three or four trozos. Ooh. Cud not you are The truth is that it's a

lucho to to go ahead and restaurantes of the cocinas different to a to your local.

But, when they they're the double or the triple of the price real, I mean,

well, I'm a bit stafada, the fact, a bit of a very resum this time,

Alba was to come to a restaurant Spanish in Glasgow, and not not The food was very

but no had nothing to be with the plates to the Alba is accustomed although

a Mark he used to come in restaurants Spanish she keja a price a tap

in a one a much more a reason. Mark has

made that Mark has admitted a episode something something different and creative the week next, from the kitchen.

Now, pass us to the intermedio. Jose, for a certain, a year-a-you-counterito me has said that you you do a lot much to-cocinor. What is your plate favorite? Tell us.

Oh, well, yes, the truth is that I like much to do you, Mark and Alba. I'm glad that you're so well and so contentos about about

about the food Spanish. Well, a let me think, my food favorite, well, for suppose, after, the food Spanish, I like much the food with species exotic. For example, me gustavent, the food

North African and the food India. The actually, me they're saying that I'm quite. Well, for the least the people always always will be to eat at my house. Suppongo that that is good signal.

That's a good sign. Well, and English, it's a good sign. Well, and now, let me ask me to talk of today. Me, it seems that Mark and Alba not are they don't agree. No, they don't agree.

Because a Mark they're like the restaurants Spanish in Scotiya. But Alba, no they're not they're authentic. I, the fact is that I'm going

today. Today, I would like to show those words to say that not you

don't agree with somebody. Obviously, the phrase basic is no I am not in agreement

or I disagree. The first phrase is very comical, very divertida. Well, for

At least, that's what I think I. And it's this. No, no, no. That's so, so, so no. And you have to say no that many times as well. No, no. That's so, so no. Which means something like,

there's no way I can agree with you. The second phrase is more easy, but equal to authentic. And it's like, and that's like saying, I won't even entertain the thought of it. That's out of the question. Ni-pensar-lo.

Well, now, you're to repeat after me. Are you ready? Venga. Let's go-na. No, no. No, no.

That's-sci-ke-no. No, no. No-pensar-lo. No-pensar-lo. Well, and now, with much about to eat me has entered a

bit of so I'm going to prepare something. Tortilla Spanish me seems an idea

excellent. Well, the next I'm not going because Mark and Alba they're

to the kitchen. And now I'm also I'm going to the kitchen.

After soon. Adios. As someone who's working on Spanish at an

intermediate level, you may also be interested in our Coffee Break Spanish

magazine podcast. This is a podcast for intermediate learners, and we focus on texts, which allow you to develop your linguistic knowledge and also your cultural knowledge. We have presenters from Spain and also various parts of Latin America, so you'll be building your understanding of different accents throughout the series. Find out more about the Coffee Break Spanish magazine at coffeebreakacademy.com. As it has said, Jose, I also have hungry now.

but, we're going to talk a bit of the grammatica and the vocabulary that we've

used in this episode before to start to come. The first thing we're

going to look at in this week's episode is the verb cobrar. Cobraar is used in

a number of ways. The main translation that we look at today is when it means something like

to charge. So, for example, in our conversation, Alba said, when they cobran

the double or the triple of the price real. So literally when they charge you double or triple the real price. She was talking about the difference in tapas in the price between Scottish restaurants and

Spanish restaurants. When they cobran the double or the triple of the price real. However, cobrar can also be used when you're in a restaurant situation or in a bar situation

and you want to be charged for your drinks or your food. And you can ask the waiter, Me cobra, for favor. Literally, can you charge me, please? Me cobra, for favor, or indeed, me cobras, depending on this situation. So, an example could be when you're having drinks and you are paying for your own drink and other people are paying for their drinks.

So you could say, me cobrae this Cervaza? So can you charge me for this? beer. I'd like to pay the beer, please. Me cobrae this Cerebeza? So that's a nice quite idiomatic way of asking for the bill in a restaurant or a

bar. Whether you're paying for all the drinks or just one of them. Now, while we're talking about Cobra, it's worth also mentioning another use of this verb. It can mean to earn. For example, Miguel Cobra 5,000 euros

al-mese. So that would mean Miguel earns 5,000 euros a month. So another useful use of Cobra. The next thing I'd like to take a look at is the use of the word Ohhala.

Ohla is a very common word in Spanish. It actually comes from the Arabic, meaning God willing or something like that. So when, for example, Alba said, Ohla, Pudieramos,

when she was talking about the possibility of going to Spain to eat. She said, Ohalah pudieramos. If only we could. Ohla can be used on its own, just meaning let's hope so, ohla. But it can also be used combined with verbs. So, for example, ohala to be much money, if only I had lots of money. Or, ohla, biobiaramos in Spain, if only we lived in Spain.

Both of these examples use the imperfect subjunctive, because it's similar in a way to saying, if we lived in Spain, then that would be wonderful. Or if I had lots of money, that would be wonderful. It can also be used with the present subjunctive. When you're saying, for example, I hope things turn out right. Ohla, that all shall all ends up well.

So I hope that all ends up well. Ohjalah that all shall be a good. Or, ohla, entienda what I'm going to say. I really hope that he understands what I mean. So again,

ohla is another nice phrase that you can use very easily. Simply follow it by a subjunctive and it means this idea of let's hope or if only that kind of idea when you're hoping that something happens God willing in a sense Now because it translates God willing In English we don't say

God willing that something happens However in Spanish many people use Ohhala with K So ohla that entienda what I'm saying However grammatically Ojala doesn't actually need the ke so you can use it without the ke.

Ohla, entienda what I'm going to say. You'll probably find that in Spain, people tend not to use the ke, whereas in other parts of the Spanish speaking world, ohla ke is more normal. Obviously, like so many things, this depends very much on the speaker and on the location. So try to find out how people use it wherever you're going to be before using it yourself. but most of all don't worry about it. Ohalah ke and ohla will both sound absolutely fine. Now the final thing I'd like to look at today

is the whole idea of si clauses, conditional clauses. So far we've come across many examples of the combination of the imperfect subjunctive and the conditional. If were a rich, I'll beajaaria porto de de Mundo or something like that. However, in this week's lesson we came across an example of a sea.

clause with a present followed by a present. The example was when Alba said, If you and I, ponemus to do a tortilla, no sale much more rich. So, meaning something like, if we set about making a tortilla, it will turn out much more delicious, referring, of course, to the tortilla that Alba ate in the restaurant. Now, this type of Siklos is very straightforward. It uses present plus present. The alternative would be to use present plus future. In English we do just that. If we set about making a tortilla, it will turn out much more delicious.

If you and I ponemos to do a tortillas, no sound less rich. Now, the alternative here could be to say, if you and I pushernamos to do a tortilla, no sadria much more rich, using the imperfect subjunctive, followed by the conditional. Now, you might be wondering what exactly is the difference here.

Well, it all comes down to the likelihood of something actually coming to pass. So let's imagine the situation. Next year, I'm going to have lots of money. I'm going to buy a house in Spain. if I have much of Dinoe Combrough a casa in

Spain That's very likely That's exactly what I'm going to do Now when things are less likely If they're basically unlikely

If you'd Mucro Dino Compraria a casa in Spain So this is where it goes to

The imperfect Subjunctive Followed by the conditional If it's unlikely to happen If Tuviera Much Dino

If I had lots of money But I haven't Compraria una Casen-Espagna And the third situation is a little more complicated The third situation where it's impossible Because things have already moved on And that's where you use

The PluPerfect Subjunctive Followed by another Plu-Perfect Subjunctive Or indeed by the Conditional Perfect Now you might be thinking Well, we've not done the Plu-Perfect subjunctive But the Plu-Perfect Subjunctive is very straightforward You take the perfect tense of the auxiliary verb and put that one into the subjunctive. So that's where you get things like,

If I had had lots of money, I would have bought a house in Spain. I would have bought a house in Spain. In English, we have to use the conditional perfect. I would have bought a house in Spain. I would have bought. In Spanish, you've got the option. Plu-perfect subjunctive or conditional perfect.

So, wouldiera a company or had-a-comprado a house in Spain. Let's go through that one again. If had had been much money, have you bought a house in Spain, or

would have been Now remember here that this is an impossible situation because if I had had lots of money, I would have bought a house in Spain, but things have turned out differently. So, if I had taken into much money, wouldier had gone a house in Spain or had to come a house in Spain. Let's look at one further example of that. if I had spoken to her, I would have known that she wasn't wanting to come. If would have said to have known that she wasn't wanting to come.

Now, just while we're on this, let's think about the, that no carea-veneer. So the alternative would be, have-savidou, that no-queria-venir. Now, just where we're on this, let's think about the, that's think about the, that no-queria-veni-veni. the bit that she didn't want to come. That's in the indicative, because there's no doubt or anything else associated with that. She didn't want to come.

The doubt, or the subjunctive situation, is associated with my knowing about it, because I hadn't spoken to her. If I had spoken to her, I would have known that she had said, I would have known that she didn't want to come. Have you had said that no care of being. And before things get any more complicated, I think we're going to leave it there for today.

Well, dearly, we're going to leave it there for today. As well, you know, Alba has a year here in Scotia, working, and, and, unfortunately, his year

is a point to have to be able to be able. So, my time in Scotland

termina as a professor, as here with you in Showtime. But, well,

I'm a very good record. Sin however, we continue we're listening

in in the Spanish, well, every five seven, no?

Sure that so, count with me. But, well, for the

last week that will be your last week and for so we're going to we're going to

not? Sure that's we're going to pass it very so thank for

allva thanks to you're and we're back the same next a second

a break for a good a good this podcast

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