Jarrete (Shank / Ossobuco): Part of the leg of veal, beef, or ox, from below the knee to the lower joint. Veal shank, cut into slices and including the marrow bone, is used to make "ossobuco."
Jibión (Cuttlefish / Squid - Regional): Squid, in Cantabria (Spain).
Juliana (Julienne): Vegetables cut into strips 6 centimeters (about 2.5 inches) long and 1 to 2 millimeters (about 1/16 inch) wide.
Jalea mixta (Mixed Fried Seafood / Mixed Jalea): Breaded (coated in breadcrumbs) seafood that is subsequently deep-fried in oil.
Juanes (Juanes - Peruvian Tamales): Peruvian tamales made with rice (a specialty from the Peruvian jungle).
Jabalí (Wild Boar): A mammal similar to the pig.
Jabato (Young Wild Boar): The young of the wild boar.
Jabino (Dwarf Juniper): Dwarf variety of juniper.
Jalea (Jelly): Obtained by cooking fresh fruit juices with an equal amount of sugar. Fruits with a high pectin content are used (strawberries, apples, and quinces).
Jalea real (Royal Jelly): A creamy, whitish, and acidic-tasting substance secreted by worker bees. It is an almost exclusive food for the queen, although the larvae are fed with it during the first three days as it is very rich in nutrients. It is extracted by absorption, either with a spatula or with delicate industrial procedures.
Jámila (Alpechin - Regional): In the province of Jaén and Sierra Mágina (Spain), olive mill wastewater (alpechín).
Jamón (Ham): The hind leg of a pig, cured or cooked whole.
Jamón de York (York Ham / Cooked Ham): The cooked variety.
Jamón en dulce (Sweetened Ham / Glazed Ham): Ham that is cooked in white wine and eaten cold.
Jamón ibérico (Iberian Ham): Ham from the Iberian pig, characterized by its black hoof.
Jamón serrano (Cured Ham / Serrano Ham): The cured variety.
Jamonera (Ham Holder / Carving Stand): Utensil used to hold the ham for slicing.
Japuta (Ray's Bream / Palometa): A fish also called palometa or castañeta (Ray's Bream).
Jaramugo (Fry / Fingerling): Newly hatched fish of any species.
Jarra (Jug / Pitcher): A vessel of clay, porcelain, earthenware, glass, etc., with a wide neck and mouth and one or two handles. In Jerez, a tin container of twelve and a half liters capacity, used for transferring wine in the cellar.
Jengibre (Ginger): An Indian plant of the Zingiberaceae family... and a rhizome about the thickness of a finger, somewhat flattened, knotty and ashy on the outside, yellowish-white on the inside, with an aromatic odor and a pungent and spicy flavor like pepper. Used in medicine and as a spice. The rhizome (root) of this plant.
Jerez (Sherry): A white, fine wine that is grown and produced in the municipalities of Jerez de la Frontera, Puerto de Santa María, and Sanlúcar de Barrameda, in Spain.
Jicama (Jicama): In Cuba, Ecuador, El Salvador, Honduras, and Mexico, an edible or medicinal tuber, especially the one similar in shape to an onion but larger, hard, brittle, white, and juicy, which is eaten seasoned with salt and lemon.
Jitomate (Jitomate / Large Tomato): A large and very flavorful tomato. The quintessential Mexican vegetable, along with chili.
Jojoto (Tender Corn / Corn on the Cob - Regional): In Venezuela, tender corn on the cob (choclo). In Cuba, said of an edible tuber, especially the sweet potato: Having black spots produced by an insect bite and beginning to rot.
Jora (Malted Corn): Germinated corn used to make chicha (a fermented beverage).
Juntucha (Leftover Meal - Regional): In Bolivia, a meal that is kept for a time to be eaten later.
Jurel (Horse Mackerel): A marine teleost fish, of the suborder Acanthopterygii, approximately half a meter long... also called Chicharro (Horse Mackerel).
