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Spanish to English translations [PRO] Cooking / Culinary / comida
Spanish term or phrase:tortita de grasa
describiendo las opciones servidas en un desayuno contintental. El menú ofrece:
tostadas, medias lunas,*tortitas de grasa*, galletas saladas y dulces.
no se si se refiere a lo que en Argentina llamamos tortitas negra o a los libritos o si alguien conoce más de pastelería si es otro tipo de comida.
Gracias.
¿De dónde son las tortitas de colest... de grasa? Hasta donde sé, en México no existen.
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Answers
2 hrs confidence:
" fried pastries"
Explanation: A sopaipilla, also spelled sopapilla or sopaipa, is a kind of fried pastry and a type of quick bread. The term is applied to three distinct breads, one typical of Central Chile, another of Southern Chile and Argentina, the other in New Mexico and Texas in the United States.
The word likely comes from American Spanish, a diminutive of the Spanish word sopaipa, which is used to indicate fried dough sweetened with honey. That word seems to have come from the earlier word "xopaipa", from the Mozarabic "xupaipa", which is a diminutive form of "úppa", "súppa", bread soaked in oil. It could also be from Old Spanish "sopa", food soaked in liquid. However, the term "sopaipa" is almost never encountered in practice in New Mexico, as the diminutive has replaced it in standard usage. They are sometimes nicknamed "sofa pillows".
Contents [hide]
1 South American sopaipillas
2 New Mexican sopaipillas
3 References
4 External links
[edit] South American sopaipillas
In Chile sopaipilla is made from wheat flour, manteca, zapallo pure and salt. In Argentina, a sopaipilla, often called torta frita, is a tortilla made from wheat or corn flour and roasted in the ashes in a traditional horno.[citation needed] In Chile, it is fried and made from pumpkin or squash based dough called zapallo.
-------------------------------------------------- Note added at 2 hrs (2009-01-07 19:13:01 GMT) --------------------------------------------------
Sopaipa, masa que, bien batida, frita y enmelada, forma una especie de hojuela gruesa. Topa: lugar físico donde termina algo. Tortita: Pan con grasa, ...
mateysopaipillas.blogspot.com/2008/10/tienes-un-e-mail.html - 335k - En caché - Páginas similares
eski Mexico Local time: 01:47 Native speaker of: English, Spanish PRO pts in category: 121
Explanation: I am guessing that these are bizcochitos de grasa in Argentina. See recipe and picture at the following link. They look and taste better than they sound.
Utilisima.com | Recetas | Bizcochitos de grasaAcomodar los bizcochitos sobre una placa para horno, untada previamente con grasa, y dejarlos en un lugar tibio durante 20 minutos. ... www.utilisima.com/recetas/index
-------------------------------------------------- Note added at 3 hrs (2009-01-07 19:55:15 GMT) --------------------------------------------------
Lard is one of the few edible oils with a relatively high smoke point, attributable to its high saturated fatty acids content. Pure lard is especially useful for cooking since it produces little smoke when heated and has a distinct taste when combined with other foods. Many chefs and bakers deem lard a superior cooking fat or shortening because of lard's range of applications and taste.
Lard
Nutritional value per 100 g (3.5 oz)
Energy 900 kcal 3770 kJ
Carbohydrates 0 g
Fat 100 g
- saturated 39 g
- monounsaturated 45 g
- polyunsaturated 11 g
Protein 0 g
Cholesterol 95 mg
Zinc 0.1 mg
Selenium 0.2 mg
Fat percentage can vary.
Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database
Because of the relatively large fat crystals found in lard, it is extremely effective as a shortening in baking. Pie crusts made with lard tend to be more flaky than those made with butter. Many cooks employ both types of fat in their pastries to combine the shortening properties of lard with the flavor of butter.[4][18][19]
Lard was once widely used in the cuisines of Europe, China, and the New World and still plays a significant role in British, Central European, Mexican, and Chinese cuisines. In British cuisine, lard is used as a traditional ingredient in mince pies and Christmas puddings, lardy cake and for frying fish and chips, as well as many other
patinba Argentina Local time: 03:47 Native speaker of: English PRO pts in category: 24
MANTECA ES LA PALABRA QUE ANDAS BUSCANDO.AQUI TIENES 2 ACEPCIONES DE LA R.A.E.
2. f. Grasa consistente de algunos frutos, como la del cacao.
3. f. Gordura de los animales, especialmente la del cerdo.
Taña Dalglish Jamaica Works in field Native speaker of: English PRO pts in category: 36
The translation workplace 
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