I just purchased level one of rocket spanish and “flipped” through it. I understood the spanish easy peasy, no problem, but bombed about half the flashcards translating english to spanish throughout.
For those who would question the following offering based on the above: I have been around and mingled with speakers of Mexican spanish since 1974 and soaked up a lot. For personal yet solid reasons, while interested I didn't learn to speak the language because they first needed to learn mine while permanently residing in my country. There was a lot of pressure for me to communicate with them on someone else's terms.
The personal circumstances have changed, in a large part because I no longer have the pressure. In the meantime I have eagerly studied them as individuals, as groups and culturally as well as delving deeply into the history of spain, mexico, the descendants of mexicans and the history of the border far beyond the selective and manufactured stuff we have been fed for the last 50 years.
It was interesting to see some choices of words in level 1 of rocket spanish.
I've only seen the word “camarero” (waiter) since the last month or so, and except for rocket spanish it was in material from Spain. However, I've seen “se busca mesera” (waitress wanted) taped to various restaurant windows over the last few years in california.
I've never seen “sándwich” used in spanish before, to me it's always been ” torta." Maybe there's a difference if it's made with a bolillo rather than sliced bread.
But, some years ago I was buying a couple of big bags of dried chiles from an elderly couple on a corner in a New Mexico Indian pueblo and the woman was telling me about putting chile in tortas, which she described as an egg dish in which the whites are separated from the yolks before cooking in a pan. It makes sense, because northern new mexico seems to me in many ways to be more culturaly related to Spain than Mexico is even with all the beans, tortillas and chile of a subsistence diet.
The woman was totally confused about the notion of a torta being a sandwich.
While similar in style and having much the same ingredients, the food of new mexico is noticibly different than in mexico. Mexico itself has a general difference between northern and southern styles.
There are recipies for such a torta made with eggs. I don't remember if the yolks are added back after whipping the whites.
And, a tortilla in spain is an omelette of sorts, everywhere north of guatemala it's a flat bread of corn or wheat.
“El chorro” in spain seems to refer to the spout of water from a fountain, in Mexican Spanish it's diarhhea - you can see how the mexican derivation came to be. However, Mexican recipies sometimes direct to add a “chorrito” (splash) of something to a preparation.
There is, or was, a famous, tiny restaurant in spain called “el chorro,” which you'd never find in mexico or the US.
But, I was recently startled to find that, at least in the US, several restaurants are named “la chingada," which is a profanity with great cultural meaning in Mexico, Octavio Paz treated the subject in the chapter titled “the sons of la malinche” in his book “ the labyrinth of solitude.”
And, I don't get the toddler size t-shirts being sold in California with the word “chingon” printed on the front.
Gambas-camarones, buho-tecalote, patata-papa and so on and on and on.
A word that seems to have a much different meaning in mexico than in spain: coger.
Be careful of what you say you're going to do with a taxi...