ELENA: Wow, so many things on this menu. JAVIER: Yes, but I always end up ordering the same thing when I come to a Mexican restaurant. ELENA: Really? What is it that you like? JAVIER: Well, I like tacos, burritos, enchiladas. Hey, do you like spicy food? ELENA: No, I don’t like food too spicy. JAVIER: Then don’t order anything that has the red chile next to the name of the dish. Do you see it? ELENA: Yes, I see it. JAVIER: I already know what I want. ELENA: How fast! JAVIER: Yes, I’m going to order this combo plate, which has a burrito, a flauta, and an enchilada. ELENA: Always the same, huh? JAVIER: I told you already. Hey, and do you know yet? ELENA: I need more time. Let’s see…I’m ready. Enchiladas de camarones. It’s not spicy and I love shrimp. JAVIER: Listen, do you also call shrimp camarones? ELENA: Yes. I think the term gambas is very Spanish (from Spain). Mmm, the palta is really good. JAVIER: Palta? ELENA: Yes, what you make the guacamole with. JAVIER: Ah, the avocado. ELENA: The avocado is called palta in Argentina, in Chile, and in Uruguay. JAVIER: Well, I didn’t know. Let’s see. WAITER: Hello my friends. Are you ready to order? JAVIER: Yes. WAITER: Very well. What can I serve you, miss?
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Comprensión de la escena
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Temas de estudio
Notas culturales
A revolutionay exchangeThe Spaniards and subsequent Europeans who arrived in the Americas were the vehicle of a revolutionary exchange of products between both continents. To the New World (new to the Spaniards and Europeans!) they brought crops and animals that then became ever-important to eating habits and economies. In the other direction, America gave the old world some ingredients without which the Mediterranean cuisines would not be the way we think of them today.
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Lectura auténtica
Una tradición mexicana[hotspot id=’1505′ /]
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