Veal. Because the Spanish kill most of their beef cattle when they are young, but do not confine them as veal, they produce a sort of hybrid meat somewhere between beef and veal.
"Meat in marinade." Meat, usually lamb, cooked in an adobo (marinade). Carne adobo is meat spread with the marinade and then grilled.
Corned beef. Cured, cooked, salted beef which is then pressed. It is called ‘corned’ because the Americans, to preserve the beef, covered it with ‘corns’, large granules of salt.
