Glossary A
Aceite is the Spanish word for any kind of edible "Oil". Among the Edible oils used for cooking are: Aceite de Oliva (Olive oil) and Aceite Girasol (sunflower oil). Whether it is derived from olives sunflower, peanuts, almonds, etc., the word Aceite is derived from the Arabic "a-zeit", which means "juice of olives" that shows the exclusive use of olive for their oil.
à la Diable is the French culinary term which means "in devil 's manner or style" or devilled often made from poultry or game birds which is usually split open along the back, flattened out like a butterfly, then grilled/roasted. A la Diable dishes are served with spicy wine and vinegar sauce and sometimes mustard.
Moreover, they are food served deviled or in the devil's style; often spicy hot seasoning
à la Diable is pronounced "ah-la-dee-abla
a la Vizcaina which also means Biscayne style describes a dish cooked in Salsa Vizcaina, a dried-pepper sauce. The dried peppers called Choriceros are so important in the production of Chorizos. They are harvested at the end of summer when they are already ripe and hung from the facades of farmhouses to dry. The areas around Gernika is famous for these sweet and delicate peppers.
When a dish is prepared with this full-flavored pepper sauce, it is invariably called "Biscayne-style” (a la Vizcaína). There are a number of such dishes in Spain, like Bacalao a la Vizcaina (cod prepared Biscayne style), Paella a la Vizcaina, Callos a la Viscaina, Pollo a la Viscaina, among others
al Ajillo is the Spanish term which means "in garlic" or cooked "with garlic", as in Setas al Ajillo, Cordero al Ajillo, Conejo al Ajillo, and other Latin American, Spanish and Mexican dishes cooked with/in garlic.
al Ajillo, also usually refers to a garlic and red chilli sauce, a sauce which that is often thickened with bread after it has been fried with garlic and pureed.
al Ajillo is pronounced "ahl ah-hee-yoh".