The word gusto, according to Ewonago, comes from the Latin gustus, meaning taste. According to E2F, the English much comes from Old English micel, which derives from Proto-Germanic mikelas, whereas the Spanish mucho comes from the Latin multus. The word mucho, may look and be used similarly to the English much, but they originate from different places. The literal translation of “mucho” is “a lot of.” Therefore, according to Spanish Dict, “mucho gusto” directly translates to “much pleasure.” As a greeting, it is used to mean that it is a pleasure to make one’s acquaintance. Using gusto means whatever is being described is pleasing me. Here, the verb is in the first person conjugation, or the “I” conjugation. This is commonly translated to mean “to like,” but to understand the phrase mucho gusto one must understand the direct translation of the verb. The phrase mucho gusto comes from the conjugation of the verb gustar, which literally means “to be pleasing,” according to Spanish 411. What is the etymology of the phrase mucho gusto? The phrase mucho gusto is commonly used in Spanish greetings, and is a great way to politely greet someone new. Variations of this phrase include “gusto en conocerte,” which means “nice to meet you,” according to Reverso, and “me da mucho gusto,” which means “I’m very glad.” Literally, “gusto en conocerte” means “I take pleasure in knowing you,” and “me da mucho gusto” means, “it gives me much pleasure.”Īccording to WordHippo, the word gusto on its own can mean pleasure, liking, or treat. This is one of many Spanish greetings English speakers have adopted as a colloquial phrase in everyday life, along with other words like “nada” to mean “nothing,” “hola” to mean “hello,” and “gracias” and “de nada” to mean “thank you” and “you’re welcome.” The phrase literally translates to “great pleasure,” but is used equally – or igualmente – to the English phrase “pleased to make your acquaintance.” Friday to Saturday.The phrase mucho gusto means “nice to meet you” or “pleased to meet you” in Spanish. To check how this modest dish can be turned into a real specialty, Cebu Parklane International Hotel's Kan-anan Restaurant is open from 6 p.m. In a bowl, mix with all the other ingredients and toss.īesides the taste and simplicity in preparation, the seaweed "kinilaw" also offers a good dose of healthy dietary values like calcium, iron, iodine, fiber and protein. Blanch the gusô in boiling water, then draining.ģ. Clean the gusô, latô and lukot thoroughly in running water.Ģ. Executive chef Orlando "Chef Edoy" Santos is kind enough to share their special recipe:ġ. "LLG" stands for the latô, lukot and gusô trio. The three main seaweed salad ingredients have been neatly - and delectably, of course - combined by the culinary team of Cebu Parklane International Hotel into what is termed "LLG" in the hotel's Kan-anan restaurant menu. Lukot is actually not seaweed, but excretions of the dongsul or sea hare. Another common ingredient of the seaweed salad is the lukot, green noodle-like strands. Gusô, on the other hand, looks like a light green jellyish twig of seaweed Eucheum specie that has a real crunchy and softer texture after blanching it in boiling water. Latô is the tiny green grape-like edible Caulerpa seaweed which has a natural salty flavor that pops in the mouth when eaten. This "kinilaw" variety is a household favorite because of its simple preparation and the easy availability of seaweed ingredients, the most common being the latô and gusô. Family and friends usually enjoy this local dish as an appetizer or as simple "pulutan" during beach jamming sessions. Just like fish ceviche, sea vegetable salad - as it is sometimes called - is also prepared by mixing raw seaweed in a vinegar-based dressing, together with the usual "kinilaw" ingredients - chunks of ginger, red onions and chili peppers. Salad or "kinilaw," a local term for "eaten raw and fresh," is a favorite way of enjoying seaweed. The deep seascape is also home to a large concentration of edible saltwater plants and seaweeds, which the fisherfolk have come to utilize as a good source of livelihood and well… comfort food. This is particularly so in the northern towns of the province whose shorelines rest along the stretch of the Philippines' major fishing ground, the Tañon Strait. CEBU, Philippines - In the coastal areas around Cebu, colorful bancas with buckets teeming with early morning catch is a common sight.
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