El “cachopo”, the “rebujito” and the “tinto de verano” From today they have their place in the dictionary of the Royal Spanish Academy (RAE). Gastronomy, as usual, stars in some of the nearly 4.000 new items in the Dictionary of the Spanish Language (DLE), presented this Thursday. This is how some gastronomic words have arrived in the dictionary.
They are words that have just arrived in the dictionary, not Asturias, such as the cachopo (typical dish consisting of two fillets of beef with a filling between them, usually cheese and serrano ham, battered and fried). Actually, a meaning is added to the word cachopo, which until now appeared only as “dry and hollow trunk of the tree”.
Other words of the RAE in addition to the cachopo and the rebujito
Other local specialties such as “paparajote” (fried sweet, typical of the Spanish region of Murcia, which is prepared by coating a lemon leaf in a dough, usually flour, milk and egg, and served sprinkled with sugar and cinnamon). The famous "sanjacobo” (a dish prepared with two slices of cooked ham or two thin fillets between which cheese is placed and then battered and fried) also sneaks into the dictionary. And from Latin America comes the popular “Quinoa".
The RAE also incorporates and defines wine tourism
From the French, the RAE introduces “rawness” (dish composed of legumes and vegetables that are consumed raw).
It wasn't in the dictionary yet.wine tourism”, defined as “tourism through wine growing and production areas, with visits to the vineyards and wineries, and tasting of their wines”.
As for drinks, there is an Andalusian one, such as the "rebujito", which is made by mixing manzanilla wine with a carbonated soft drink. And a new meaning is added to the red, the “summer red”, composed “of red wine and lemon soda or soda”. At this rate, the RAE, with its cachopo, is going to become a recipe book!
