"Milanese." I have seen this described in a number of different ways. Essentially the milanesa is a thinly cut beef steak which is most often breaded and fried but you may find it served in other ways. It is worth checking before ordering it. One source describes this as inferior cuts of meat that are cut to look like steak.
Beef cut. Filet mignon. A small, thick, round steak from the thickest part of the fillet. Tenderloin of T-bone steak.
Stargazer, a fish common in the Mediterranean. Useful in soups and stews and can be fried. The sharp, spiny dorsal fins must be removed before cooking. The eyes are set right on top of the head, gazing skyward, hence the English name for this fish.
A dried chilli which turns from red or green to yellow during the process. It is long, thin and tapering with thin skin and a hot, fruity flavour.
