A cantina is a type of bar common in Latin America and Spain. The word is similar in etymology to "canteen", and is derived from the Italian word for a cellar, winery, or vault. [1] In Italy, the word cantina refers to a room below the ground level where wine and other products such as salami are stored. [2]
As cantine it was used to refer to the shop of a sutler, an army camp follower.
In Spain, a cantina is a bar located in a train station or any establishment located at or near a workplace where food and drinks are served.
Cantina was one of the foreign words that entered in from Renaissance Italy. During the 16th century, the Spanish Empire included large holdings in Italy. [3] Luis de Bávia wrote in his Tercera y Cuarta Parte de la Historia Pontifical y Católica (1621): "Perdiéndose en las cantinas y lugares baxos [sic] gran número de mercaderías..." ("Losing itself in the cantinas and places of ill repute a large quantity of merchandise..."). [4]
The cantina features in one of the sonnets of Francisco de Quevedo (1580-1645). This is a quatrain from that sonnet:
Esta cantina revestida en faz;
esta vendimia en hábito soez;
este pellejo, que, con media nuez,'
queda con una cuba taz a taz. [5]This wine-cellar covered with a face;
This wine-harvest [clad] in filthy habit;
This wine-skin, which, with just a sip,
Is happy to exchange it for a [whole] vat. [6]
In rural Mexico, a cantina traditionally is a kind of bar frequented by males for drinking alcohol and eating botanas (appetizers). Some cantinas are also known for being places where people gather to play dominoes, cards or other table games. Cantinas can often be distinguished by signs that expressly prohibit entrance to women and minors, as opposed to a club, salon de bailar (dance hall), or salon de mariachi (typified by the Salon Tenampa, at the Plaza Garibaldi in Mexico City) which are intended for socializing between the sexes. [7] Also, some cantinas explicitly prohibit entrance to dogs and men in police or military uniform. Some of the traditional restrictions on entry to cantinas are beginning to fade away. However, in many areas it is still viewed as scandalous for proper ladies to be seen visiting a genuine cantina. [8]
Specifically In the musseques (Rural Areas) a cantina traditionally is a corner shop or bar frequented by the locals where they drink alcohol and eat petiscos (appetizers). Some cantinas in Angola are places where people gather to dance or play games. [9]
A cantina in the U.S. is simply a tavern with a Southwestern or Mexican motif that serves traditional alcoholic Mexican drinks. In the 1890s, cantina entered American English from the Spanish language in the Southwest United States with the meaning of "bar room, saloon". [10]
The term cantina entered the French language circa 1710.[ citation needed ]
Argentine cuisine is described as a cultural blending of Mediterranean influences brought by the Spanish during the colonial period and, later, by Italian and Spanish immigrants to Argentina during 19th and 20th centuries, with influences from a further cultural blending of criollos with the Indigenous peoples of Argentina.
Spanish cuisine consists of the cooking traditions and practices from Spain. Olive oil is heavily used in Spanish cuisine. It forms the base of many vegetable sauces. Herbs most commonly used include parsley, oregano, rosemary and thyme. The use of garlic has been noted as common in Spanish cooking. The most used meats in Spanish cuisine include chicken, pork, lamb and veal. Fish and seafood are also consumed on a regular basis. Tapas are snacks and appetizers commonly served with drinks in bars and cafes.
A tapa is an appetizer or snack in Spanish cuisine. Tapas can be combined to make a full meal, and can be cold or hot. In some bars and restaurants in Spain and across the globe, tapas have evolved into a very sophisticated cuisine. In some Central American countries, such snacks are known as bocas. In parts of Mexico, similar dishes are called botanas.
Costa Rican cuisine is known for being fairly mild, with high reliance on fruits and vegetables. Rice and black beans are a staple of most traditional Costa Rican meals, often served three times a day. Costa Rican fare is nutritionally well rounded, and nearly always cooked from scratch from fresh ingredients. Owing to the location of the country, tropical fruits and vegetables are readily available and included in the local cuisine.
A tavern is a type of business where people gather to drink alcoholic beverages and be served food such as different types of roast meats and cheese, and where travelers would receive lodging. An inn is a tavern that has a license to put up guests as lodgers. The word derives from the Latin taberna whose original meaning was a shed, workshop, stall, or pub.
A bar, also known as a saloon, a tavern or tippling house, or sometimes as a pub or club, is a retail business establishment that serves alcoholic beverages, such as beer, wine, liquor, cocktails, and other beverages such as mineral water and soft drinks. Bars often also sell snack foods, such as crisps or peanuts, for consumption on their premises. Some types of bars, such as pubs, may also serve food from a restaurant menu. The term "bar" refers to the countertop where drinks are prepared and served, and by extension to the overall premises.
Francisco Gómez de Quevedo y Santibáñez Villegas, Knight of the Order of Santiago was a Spanish nobleman, politician and writer of the Baroque era. Along with his lifelong rival, Luis de Góngora, Quevedo was one of the most prominent Spanish poets of the age. His style is characterized by what was called conceptismo. This style existed in stark contrast to Góngora's culteranismo.
Meze or mezza is a selection of small dishes served as appetizers in the Levant, Turkey, Greece, Iraq, the Balkans, the Caucasus and Iran. It is similar to Spanish tapas and Italian antipasti. A mezze may be served as a part of a multi-course meal or form a meal in itself. Mezze are often served with alcoholic beverages such as arak.
Garcilaso de la Vega, KOS was a Spanish soldier and poet. Although not the first or the only one to do so, he was the most influential poet to introduce Italian Renaissance verse forms, poetic techniques, and themes to Spain. He was well known in poetic circles during his lifetime, and his poetry has continued to be popular without interruption until the present. His poetry was published posthumously by Juan Boscán in 1543, and it has been the subject of several annotated editions, the first and most famous of which appeared in 1574.
Advocaat or advocatenborrel is a traditional Dutch alcoholic beverage made from eggs, sugar, and brandy. The rich and creamy drink has a smooth, custard-like consistency. The typical alcohol content is generally between 14% and 20% ABV. Its contents may be a blend of egg yolks, aromatic spirits, sugar or honey, brandy, vanilla, and sometimes cream. Notable makers of advocaat include Warninks, Bols, Darna Ovo Liker, DeKuyper, and Verpoorten.
Gutierre de Cetina (1519–1554) was a Spanish poet and soldier.
Juan Marsé Carbó was a Spanish novelist, journalist, and screenwriter who used Spanish as his literary language. In 2008, he was awarded the Cervantes Prize, "the Spanish-language equivalent" to the Nobel Prize in Literature.
The glossary of wine terms lists the definitions of many general terms used within the wine industry. For terms specific to viticulture, winemaking, grape varieties, and wine tasting, see the topic specific list in the "See also" section below.
Luisa Castro is a Spanish writer and journalist who has published in Galician and Spanish. She has lived in Barcelona, New York City, Madrid, Santiago de Compostela, Naples and Bordeaux. She is currently Director of the Instituto Cervantes in Dublin, Ireland.
A wine bar is a tavern-like business focusing on selling wine, rather than liquor or beer. A typical feature of many wine bars is a wide selection of wines available by the glass. Some wine bars are profiled on wines of a certain type of origin, such as Italian wine or Champagne. While many wine bars are private "stand-alone" establishments, in some cases, wine bars are associated with a specific wine retailer or other outlet of wine, to provide additional marketing for that retailer's wine portfolio. In countries where licensing regulations allow this, some wine bars also sell the wines they serve, and effectively function as a hybrid between a wine shop and a wine bar.
Polo is the name of a flamenco palo or musical form. There is only one known song in this palo, which is extremely similar to another palo called caña, and its guitar accompaniment, like the caña, shares its rhythm and motifs with soleá. Both the caña and polo share the same musical mode. The polo has usually been considered as a derivation of the caña. To complete the singing of the polo, singers usually sing a stanza in the palo of soleá, generally in the style called soleá apolá.
A pincho, pintxo or pinchu is a small snack, typically eaten in bars, traditional in northern Spain and especially popular in the Basque country, Navarre, La Rioja, Cantabria, and Asturias. They are usually eaten in bars or taverns as a small snack while hanging out with friends or relatives; thus, they have a strong socializing component, and in the Basque country and Navarre, they are usually regarded as a cornerstone of local culture and society. They are related to tapas, the main difference being that pinchos are usually 'spiked' with a skewer or toothpick, often to a piece of bread. They are served in individual portions and always ordered and paid for independently from the drinks. It is not impossible, however, for the same item to be called pincho in one place and tapa in another.
Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are very abundant: desserts like churros, flan, ensaimadas yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also all kinds of stews known as guisos or estofados, arroces, and fabada. All of the guisos and traditional pucheros (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. Due to its strong Italian tradition, all of the famous Italian pasta dishes are present in Uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. Although the pasta can be served with many sauces, there is one special sauce that was created by Uruguayans. Caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. Additionally, there is Germanic influence in Uruguayan cuisine as well, particularly in sweet dishes. The pastries known as bizcochos are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the Berlinese known as bolas de fraile, and the rolls called piononos. The facturas were re-christened with local names given the difficult German phonology, and usually Uruguayanized by the addition of a dulce de leche filling. Even dishes like chucrut (sauerkraut) have also made it into mainstream Uruguayan dishes.
Casino Español de Manila is a club established in 1893 by Spaniards living in the Philippines as their exclusive venue for recreational and social activities. It later opened its doors to Filipino members to foster Spanish-Filipino ties in the country. It is located at No. 855 Teodoro M. Kalaw Extension, Ermita, Manila.
The Goose, formerly The Blue Goose, is a New Mexican, Southwestern, and Tex-Mex restaurant in southeast Portland, Oregon, United States.
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