Just as it is advisable to learn some general words and phrases of a destination country's language, it is also nice to become familiar with a few food terms. Many European restaurants provide English menus as a courtesy, but some may not. Knowing some basics makes it easier to read and understand a menu, and it is fun too. (To view the entire glossary, click on "read more.")
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
A la brasa – charcoal grilled
A la marinera – cooked with white wine, onions, and tomatoes
A la parilla – broiled
A la plancha – broiled on a hot surface, especially fish, shellfish, and meat
A la romana – deep-fried in a light batter, especially calemares, hake or merluza
Añadir – add
Aceite – oil
Aceite de oliva – olive oil
Aceite de oliva puro – a processed neutral olive oil with a small amount virgin olive oil added for flavor, a basic olive oil for frying
Aceite de oliva virgen extra – quality cold pressed olive oil with an acidity level below .75 percent and a distinctive flavor
Aceituna – olive
Acelga – Swiss chard
Adafina – a dish similar to a cocido or stew
Aderezar, alinar – to season or dress a salad
Adobo – pickling brine or marinade, usually made of oil, vinegar, peppercorns, bay leaves, and other spices
Aagridulce – bittersweet
Agrio – sour or bitter
Aguacate – avocado
Aguardiente, also called orujo – a potent Spanish liqueur used sparingly in cooking
Ahumado – smoked
Aioli or ali oli – a Catalan sauce traditionally made from large amounts of fresh garlic, blended in a mortar and pestle with salt, olive oil, and optional lemon juice
Ajo – garlic
Ajoarriero – bacalao al ajoarriero, a dish of salt cod with garlic
Ajoblanco – cold almond soup from Andalusia, often served with grapes
Al ajillo – fried with garlic, as in 'gambas al ajillo' (garlic shrimp)
Al horno – roasted or baked in the oven
Al pil-pil – a Basque recipe for bacalao salt cod sautéed slowly in oil with garlic
Al vapor – steamed
Albóndiga – meatball
Albahaca – sweet basil
Albardilla – batter
Alboronia – a summer vegetable combination similar to pesto
Alcachofa – artichoke
Alcaparras – capers
Alimento(s) – food
Alino – dressing, seasoning
Almíbar – syrup
Almazara – olive oil mill
Almejas – clams
Almendras – almonds
Almuerzo – brunch, hearty second breakfast
Alta cocina – haute cuisine
Alubias – beans grown for drying, can be white, red, or black
Alubias negras – black beans
Alubias rojas – kidney beans
Anchoa – anchovy
Anise – greenish-brown, licorice flavored seeds used in sweet and savory cooking, and to make anise liqueur
Aperitivo – aperitif or an appetizer
Apio – celery
Aplanar – roll out
Aplastar, aplanar – flatten
Arándano – cranberry
Arenque – herring
Arenque ahumado – kipper
Arroz – rice
Arroz a banda – a saffron rice dish cooked in a paella pan, with a complex fish stock
Artesa – flat-based, long wooden container for kneading bread or mixing meat for sausages
Asado – roast meat, roasted
Asador – steak house, roasting pan
Atún – tuna
Atar – tie
Azúcar – sugar
Azúcar blanca de granulado muy fino – finely granulated sugar
Azúcar glace – confectioner's sugar, icing sugar
Azafrán – saffron, the toasted stigmas of a purple crocus flower
Bacalao – dried, salt cod which must be soaked for at least 24 hours before use to remove the excess salt and to re-hydrate the fish
Barbacoa, parrillada – barbeque
Barra – loaf of bread, baguette
Batido de leche – milkshake
Batir – whisk
Bechamel – a basic cream sauce made of butter, flour and milk; French béchamel sauce
Bellota – acorn
Berenjena – eggplant, aubergine
Berro – watercress
Besugo – sea bream
Bien – well cooked meat
Bistec – beef steak
Blanquear – to blanch or pre-cook in boiling water
Bocadillo – Spanish sandwich, usually made from length of a barra/baguette
Boquerónes – fresh white anchovies marinated in vinegar
Borraja – borage herb
Brochettes – Long metal or wooden skewers onto which ingredients such as lamb, pork, mushrooms, vegetables may be threaded
Brotes de ajo – garlic sprouts
Bullit de peix – mixed fish soup-stew
Burgos, Queso de – a mild, pleasantly flavored sheep's milk cheese
Butifarra – a mild pork sausage (white or black in color) used extensively in Catalán cooking
Cáscara – rind
Cáscaras – shells
Cabrales, Queso de – a blue-streaked cow's milk cheese, aged in mountain caves and wrapped in tree leaves
Cafe con leche – espresso coffee with steamed milk; café au lait
Cafe cortado – espresso coffee with a dash of steamed milk
Cafe solo – espresso coffee alone (no milk)
Cala – rocky bay, cove
Calabacín, calabacita, zapallito – zucchini
Calabaza – pumpkin, squash
Calamar, calamares – squid
Calasparra rice – a short grain rice
Calcots – spring onion (scallion)
Caldereta, caldeirada – casserole, most often based on lamb or lobster
Caldero – heavy iron pot, by association, or a fish and rice dish made in this pot
Caldo – stock, consommé, clear broth
Calendar – to heat or warm
Cana – small serving of draft beer
Canela – cinnamon
Canelones – "cannelloni," pasta tubes stuffed with minced meats and béchamel sauce
Cangrejo – crab
Capa – layer
Caperberries –capers
Caracol – snail
Carne – meat
Carne de salchicha – sausage meat
Carne picada – minced meat
Casa de comida – restaurant
Casqueria – variety meats, offal
Castaño – chestnut
Cava – a type of Spanish sparkling white wine produced by the bottle fermentation method
Cayenne pepper – a hot pepper spice
Cazón – dogfish, shark
Cazo – saucepan, pan
Cazuelas – terra cotta earthenware dishes
Cebollín, cebolla de verdeo, chalote, chalota – scallion (young onion)
Cebolla – onion
Cebolleta – shallot
Cecina – a dry-cured beef
Cena – supper, evening meal served later in the evening, after tapas
Cepillar – brush
Cerdo – pork
Cerdo picado – minced pork
Cerveceria – beer bar
Champiñones – mushrooms
Chilindrón – sauce of tomato, pepper, onion, and ham, most commonly applied to chicken and lamb
Chipirones – baby squid
Chipirones en su tinta – baby squid cooked in their own ink
Chiringuito – beach bar/shack
Chive (hierba) – chive (herb)
Chocolate a la taza – rich dark chocolate drink thickened with a slight amount of rice flour
Chocos – small cuttlefish
Chorizo – a signature Spanish sausage made of ground pork, flavored with paprika, garlic, salt and pepper
Chorrito – dash
Chufa – nut strainer used to produce a very smooth puree
Churro – a long, deep fried fritter often eaten with thick drinking chocolate (chocolate a la taza)
Cilantro, culantro – coriander
Cinnamon – spice
Ciruela – plum
Ciruela seca – dried plum, prune
Clara de huevo – egg white
Clavo (de olor) – clove
Cocer al horno – bake
Cochinillo – suckling pig
Cocido – long simmered stew based on chickpeas or other legumes, which includes vegetables, meats, and sausages
Cocina casera – good home cooking, plain food
Cocinar – cook
Cocinar a fuego lento – simmer
Cocoa en polvo – cocoa powder
Codfish, dried salted (bacalao) – dry salted cod
Codorniz – quail
Cogollo – lettuce heart, also dwarf lettuce
Col – cabbage
Colar – strain
Coliflor – cauliflower
Colorante alimenticio – food coloring
Combinar – combine
Comedor – dining room
Comida – meal; dinner or lunch
Comida – food
Comida basura, porquerías – junk food
Comino – cumin
Comiso – packed lunch
Completamente – thoroughly
Condiment – seasoning
Conejo – rabbit
Congelado – frozen
Congrio conger – eel
Conservante – preservative
Conservar – preserve
Consistencia – consistency
Copos de avena – oats
Corazones de alcachofas – artichoke hearts
Cordero – lamb
Cortado en cuatro – quartered
Cortar – trim
Cortar en cuadritos – diced
Cortar en lonchas finas – thinly sliced
Cortijo – country house, farmhouse, especially In Andalusia
Cosa para pelar patatas – potato peeler
Costillas – spare ribs
Crema catalana – traditional Catalan custard with a caramel crust, similar to crème brûlée
Croquetas – breaded croquettes filled with a thick béchamel sauce, incorporating chopped ham or chicken
Crudo – raw
Crujiente, crocante – crispy
Cuajar – curdle
Cuajo – rennet
Cubrir – cover
Cuchara – tablespoon
Cuchara de medir – measuring spoon
Cucharada – spoon
Cucharita, cucharilla – teaspoon
Cucharones – ladles
Cuenco – bowl
Cumin – pungent spice
Cuscurro – crouton
De grano grueso – coarse
De horno – ovenproof
Degustacion – tasting or sampling of food or drink
Dehuesado – boned
Dejar en adobo, marinar – marinade, marinate
Denomination de origen (DO) – an official system of quality control and protecting the quality and authenticity of specialty products and wines
Derretido – melted
Derretir – melt
Desalar – to remove the salt from a salt cured product, such as cod or bacalao, by soaking it in water
Desayuno – breakfast
Descamar – remove scales from fish
Desgrasar – skimming fat from the surface of a soup
Despensa – larder
Despepitar – to remove the seeds or stones from fruit or vegetables
Dientes de ajo – cloves of garlic
Doblar – fold
Dorada – gilthead bream fish
Dorado – browned, fried golden yellow
Dorar – to brown
Dulce – sweet
Embutidos – a generic term for sausage meats, whether cured, cooked, or fresh
Empanada – a flat, thin pie or turnover stuffed with a variety of fillings
Empanadilla – a small empanada
En lata – tinned, in a can
En papillote – cooked in foil
En su jugo – in its own juices
En trozos – sliced
En trozos menudos – finely chopped
En vez de – instead of
Encebollado – cooked with fried onion, especially liver or tuna
Encender – to ignite
Encina holm – oak
Endibias – endives
Endivia, (in coffee) achicoria – chicory
Endulzante – sweetener
Endulzar, azucarar – to sweeten
Eneldo – dill
Enfriar – chill
Engrasado – greased
Engrasar – to oil
Ensalada – salad
Entero – whole
Entradas, entremeses – starters, hors d'oeuvres
Escabeche – pickling marinade usually made of oil, vinegar, peppercorns, bay leaves, and/or spices
Escaldar – to scald
Escalfado – poached
Escalivada – salad of charcoal-grilled vegetables
Escanciar – to aerate cider by pouring it from a height into a glass
Escurrir – drain
Espárrago – asparagus
Espaguetis – spaghetti
Espesar – thicken
Espeso – stiff
Espesura, grueso – thickness
Espinacas – spinach
Espuma – foam
Espumadera – slotted spoon
Estofado – stew
Exprimir – squeeze
Fécula – potato starch
Fava beans – a large, bright-green bean
Fideo – thin macaroni-like pasta
Fideua – pasta-based paella-type dish made in the paella
Fino – a pale crisp white sherry of around 15 per cent alcohol, generally from Jerez de la Frontera and Puerto de Santa María
Fondo – pan juices after cooking meat or fish
Formas – shapes
Freír – to fry
Freiduria – fried fish shop
Fresa – strawberry
Fricando – traditional Catalan beef stew
Frigorífico – refrigerator
Frijol – lima bean
Frito – fried in oil; often coated in egg and flour before frying as in fish and shell fish
Frotar – to rub
Fruta – fruit
Fuego fuerte – high heat
Fumet – a concentrated aromatic stock, usually made from fish but sometimes from poultry, used to flavor other stocks and sauces
Gachas – a savory porridge
Galleta – cookie
Galleta salada – pretzel
Gallina – hen
Gamba prawn, – shrimp
Ganbas al ajillo – garlic shrimp fried in garlic and hot peppers
Gancho de carnicero – meat hook
Garbanzos – chick peas
Garrofo – large flat white bean, used in paella
Gaza – game, game dishes
Gazpacho – cold soup from Andalucía, contains tomato, cucumber, bread and onion
Gelatina – jelly
Glasear – to glaze or coat with sugar or fruit preserves
Granizado – water ice
Granos de pimienta – peppercorns
Grasa – grease
Gratinado – cooked au gratin, with cheese
Gratinar – to grill
Grisín, colín – bread stick
Grueso, espeso – thick
Guarnición – garnish
Guayaba – guava
Guindillas – long, moderately hot Spanish chilies, especially popular in the Basque Country
Guisado – braised, fried and then cooked in liquid
Guisantes – peas
Guitar las espinas – to fillet (fish)
Habas – broad beans
Haba, habichuelas, alubias, frijoles, judias – beans
Habichuelas ejote – green beans
Hacer puré – mash
Hake Merluza – a mild-flavored, large-flaked, white-fleshed fish
Harina – flour
Harina de maíz – corn flour
Helado – ice cream
Herboristeria – shop specializing in herbs, natural remedies, etc.
Hervir – boil
Hierba – herb
Hierba doncella – myrtle, periwinkle
Hierbabuena – mint
Hierbaluisa – lemon verbena
Higado – liver
Higo – fig
Higo chumbo – prickly pear
Hinojo – fennel
Hoja – leaf
Hoja del cuchillo – blade of a knife
Hojaldre – puff pastry
Hojas – leaves
Horchata – made from ground chufa nuts (tigernuts), it is a sweet cool milky drink originating in Valencia
Horno – oven
Horreo – a granite drying shed for corn, found in Galicia and Asturias
Hueco – dent
Huerto, huerta – vegetable patch, especially a vegetable-producing garden close to the city
Hueso, espina – bone
Hueva – cured and pressed fish roe, normally tuna or grey mullet
Huevo – egg
Huevo duro – hard-boiled egg
Huevos estrellados – fried egg and potato hash
Ibérico – a strain of black hoofed pig, cerdo Ibérico
Idiaxabal, Queso de – a smoked sheep's-milk cheese from the Basque country
Jabalí – wild boar
Jamon – ham
Jamon de York – mild, cured and cooked ham
Jamon Ibérico – cured ham from the cerdo Ibérico black hoofed pigs
Jarra graduada – measuring cup
Jerez – sherry
Judias – white beans, similar to limas
Jugo, zumo – juice
Jugoso – juicy
Kokotxa gelatinous – "cheeks" of hake, cod
Lado – side
Lampuga – dolphin
Lata – tin, can
Latifundio – large country estate
Laurel – bay leaf
Lavar – wash
Leche – milk
Leche cuajada – junket, a dish of sweetened and flavored curds of milk, often served with fruit
Lechoso – milky
Lechuga – lettuce
Lentamente – gradually
Lentejas – lentils
Levadura (en polvo) – baking powder
Liebre – hare
Ligado – thickened, bound with cream, egg yolk or butter
Lima – lime
Limpiar con agua – rinse
Limpiar con un paño – wipe
Lomo – loin, usually pork
Lomo embuchado – pork loin marinated in vinegar and spices
Longaniza, llonganissa – a thin sausage from Cataluña
Maíz tierno – sweet corn
Macedonia – a mixture of diced vegetables or fruits
Machacar – grind
Maduro – ripe
Magdalena – sweet breakfast cupcake
Magro – lean (meat)
Mahon, Queso de – a mild semi-soft, cow's-milk cheese with a unique taste-a little like a Gouda
Majado, majao – a mixture of spices, herbs, often added in the final stages of cooking, prepared in a Mortar and pestle
Majorero, Queso de – a semi-cured goat cheese
Malaga wine – An intense raisin-flavored fortified Spanish wine, generally served as a dessert wine or between meals
Manchego – sheep's cheese from the high mountain plane of La Mancha; queso manchego
Manteca – lard
Mantecado – a Christmas sweet made from almonds
Mantequilla – butter
Manzana – apple
Manzanilla – a dry, light, crisp wine, similar to fino sherry, produced; or chamomile for tea; or variety of table olive
Mar i muntanya – "sea and mountain," any dish combining seafood and meat like "Surf & turf"
Marinate – raw meat or fish put into a mixture of flavors before being cooked
Marinera – general term for seafood cookery
Marisco – shellfish
Mariscos – seafood
Marmitako – tuna and potato casserole from the Basque Country
Masa – dough
Matanza – traditional sacrificing and processing of a pig
Mayonesa – mayonnaise
Mazapan – a Christmas sweet made solely of ground almonds and honey
Mejillon – mussel
Melon – melon
Melaza – molasses
Melocotón – peach
Membrillo – quince
Menestra – vegetable medley made mostly in the spring, may also contain lamb or chicken
Menta – mint
Menu de gustacion – tasting menu
Merendero – picnic site, snack bar
Merienda – afternoon snack
Merluza – hake, served lightly fried in Andalucía, or with salsa verde (parsley and olive oil) in the North
Mezclar – mix
Michirones – a dish made from dried broad beans
Miel – honey
Miel de cana – sugar cane syrup
Migas – fried bread crumbs with garlic, chopped panceta, tocino, red pepper, mixed herbs
Mojama – dry cured salted fish, usually tuna
Mojo – sauce from the Canary Islands
Molido, pulverizado – ground
Mollejas, lechecillas – sweetbreads
Mollete – muffin
Mona – an Easter specialty of Catalonia, a rich brioche
Mongetes – popular Catalán dish of white beans and grilled sausage
Mora – blackberry
Morcón – blood sausage
Morcilla – a Spanish blood sausage often used in stews and sliced and fried as an accompaniment to eggs or as an appetizer, often combined with rice or onion
Morros – snout, "face" meat, usually of pork or beef
Mortadela – fine-ground pork slicing sausage used in sandwiches, often includes olives
Mortero – mortar, usually used for crushing spices, garlic, or herbs
Mostaza – mustard
Muslo de pollo – chicken drumstick
Naranja – orange
Nata – cream
Nata agria – sour cream
Nata montada – whipped cream
Nectarina – nectarine
Niscalo, rovello Catalán – wild mushroom
No engordante – non fattening
Noras – round dried pepper, mildly spicy, used in the cuisine of eastern Spain and a key ingredient in romesco sauce
Nueces – walnuts
Nuez de mantequilla – dollop of butter
Nuez moscada – nutmeg
Olla podrida – a substantial stew
Pa amb tomaquet – Catalan tapa of bread or toast rubbed with olive oil and fresh crushed tomato
Paella – a saffron & rice casserole garnished with rabbit, chicken, mussels shell fish dish cooked in a flat shallow pan, also called a paella
Palitos de queso – cheese straws
Pan – bread
Pan ázimo, pan sin levadura – unleavened bread
Pan de molde – sliced bread
Pan duro – stale bread
Pan –whole wheat bread
Panceta – cured pork belly
Panellets – almond macaroons, often encrusted with pine nuts or other nuts
Panera – bread box
Papel de cocina – paper towel for the kitchen
Papillote – a package of meat, poultry, or fish with other ingredients in baked in foil, baking parchment, or waxed paper
Paprika pimentón de la Vera – smoked paprika unique to Spain
Pargo – sea bream
Pasa (de uva) – raisin
Pasta – pasta
Pastel – cake
Pasteleria – pastries
Pasteleria, pastisseria – pastry shop
Pata negra – "black hoof" referring to the Iberian pig, and the hams produced from it
Patata frita – french fries
Patatas – potatoes
Patatas bravas – fried potato pieces with spicy sauce
Patatas fritas – French fries
Pato – duck
Pechuga de pollo – chicken breast
Pedazo grande – wedge
Pedro Ximenez – a sweet sherry with a raisin like flavor, made from grapes of that name, used in cooking and as an after dinner aperitif
Pelado – peeled
Pelar – peel
Pepinillo – pickle
Pepino – cucumber
Pepitas (trocitos) de pollo – chicken nuggets
Percebes – goose barnacles scraped from the sheer granite cliffs of Galicia
Perdiz – partridge
Perejil – parsley
Perro or perrito caliente – hot dog
Perrunilla – sugary biscuit made with lard
Pescado – fish
Piña – pineapple
Piñones – pine nut
Picada – pounded mixture of herbs, spices, garlic, bread, biscuits, etc.
Picante – spicy, hot
Picar – to chop
Pico – small toasted bread sticks served with tapas
Piel, pelar – skin
Pimentón – paprika
Pimienta – pepper
Pimiento de Padron – baby green pepper from Galicia, sautéed in extra virgin olive oil until blistered, and then sprinkled with sea salt, served as a tapa
Pimiento de piquillo – small, red, peppers with a pointed end
Pimiento rojo – red pepper
Pimiento verde – green pepper
Pintxo – the Basque word for tapas, best come from towns along the coast stretching from Bilbao to San Sebastian
Piperrada – Basque dish of peppers, tomato, onions, etc.
Pisto – originally from La Mancha, a more concentrated version of ratatouille made from fried peppers, onion, tomato, garlic, zucchini and eggplant
Pizca – pinch
Plátano – banana
Plato – plate, dish, course
Plato principal, segundo plato – main course
Pochar – to fry until soft
Pollo – chicken
Poner – arrange
Poner trocitos encima – dot with (butter)
Postre – dessert
Potaje – leek and potato soup, or a similar stew
Pringa – cabbage, bean, and meat stew
Prueba – foodstuffs
Puñado Gallego -– boiled and sliced octopus with cooked potato, olive oil, pimentón, and sea salt, served on a wooden plate
Puchero – a fried sausage mixture
Puerros – terra cotta cooking pots, also Andalusian one-pot stew
Pulpo a feira Gallego – term referring to places serving octopus
Punto de ebullición – handful
Punto de fusión – boiling point
Queso – cheese
Rábano – radish
Rabo de buey – oxtail
Rallado – grated
Ramita – sprig
Rape – monkfish
Ratio de toro – bull's tail
Rebozar – to coat ingredients such as meat, fish, vegetables in flour, egg, and breadcrumbs
Before – frying
Receta – recipe
Reducir – reduce
Rehogar – previously cooked vegetables sautéed in olive oil
Rellenar – to sauce, toss in oil
Relleno – stuffed, filled
Requeson – a fresh cheese that is similar to ricotta or cottage cheese
Revuelto – scrambled eggs
Riñon – kidney
Ribeiro – white wine from Galicia
Rociando – basting
Rollito – to smooth out pastry dough to an even thickness with a rolling pin
Romero – rosemary
Romesco – a sauce made of pounded almonds, hazelnuts, garlic, tomato and olive oil
Roncal, Queso del – a cheese produced in the Spanish Pyrenees from cow and sheep milk
Rosquilla – doughnut
Salchichon – applied to any food preserved in salt
Salmorejo – gazpacho thickened with bread
Salpicon – very finely diced ingredients bound with a sauce or, in the case of fruit, a syrup
Salteado – to season with salt and pepper
Samfaina – sautéed
San Simon, Queso de – a pear shaped cow's-milk cheese, heavily smoked, and medium-cured, with a slight herbal flavor
Serrano – "of the mountain," e.g. Jamon Serrano
Setas – wild mushrooms
Sidra – a hard, very dry cider
Sobrassada – pork sausage of a spreading consistency
Socarrat – the rice at the center of the paella pan's base, which becomes caramelized or lightly burned during cooking
Solomillo – sirloin, fillet
Sopa – soup
Tapadera – seive
Tapas – small bites of food, hors d'oeuvres
Tarta de queso – cheese cake
Taza para medir – measuring cup
Ternera picada – minced beef
Tetilla, Queso de – cow's-milk cheese from Galicia
Tibio – beef
Tierno – tender, fresh
Tocino – bacon
Tocino de cielo – "heavenly bacon," a sweet made of egg yolks and sugar
Torta del Casar – a sheep's milk cheese shaped like a pie or tart, very soft and creamy, used to dip with crusty bread
Tortilla – an egg and potato based omelet
Tortilla de patatas – Spanish potato omelet
Tortillita de camaron – shrimp egg fritters, made with a thin batter and sizzled a la plancha style
Tronchon, Queso de – a white semi-cured sheep's milk cheese
Trucha – trout
Turron – an almond and honey confection of Arab origin
Txakoli – acidic white wine from Basque country
Txistorra, chistorra – long thin sausage sold in coils
Txoko – a Basque gastronomic society
Urta – fish common on the coast of Cadiz
Vapor – steamer
Venta – roadside locale combining elements of restaurant, shop, bar, and gas station, common in the south of Spain
Ventresca de atun, bonito – the belly of the tuna fish, regarded as the most tender part and therefore the most prized
Verter – pour
Vieiras Gallego – term for scallops
Villalon, Queso de – a fresh, mild, sheep's-milk cheese
Vinagre –a white wine vinegar made of sherry
Volver – turn
Vuelta y vuelta – over easy
Yema – egg yolk, also refers to a convent sweet made of soft yolk and sugar
Zamorano, Queso de – a well-cured sheep's milk cheese similar in taste to Manchego but with a richer flavor
Zanahoria – carrot
Zorongollo – a dish of zucchini, onion, and egg
Zurrukutuna – a soup of salt cod, pepper, and egg
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