Learning Spanish in Mexico as a child provided a solid foundation in the language. However, traveling through Loja, Ecuador, revealed fascinating regional variations in Mexican Spanish, highlighting the diverse and evolving nature of the language. This exploration delves into the intriguing differences between familiar words and their unique meanings in different Spanish-speaking regions.
Regional Variations in Mexican Spanish Vocabulary
Several words commonly used in Mexico take on surprising meanings in Ecuador. These linguistic nuances offer a glimpse into the rich tapestry of Mexican Spanish and its regional adaptations.
Sapote: From Chocolate Fruit to Tropical Coconut
In Mexico, “sapote” refers to a soft, tropical fruit with a dark brown, mushy interior, often called “chocolate fruit” in English. While its appearance might resemble chocolate pudding, the taste is distinctly different. 
alt text: Sapote fruit cut open to reveal bright orange flesh and large pit. In Ecuador, however, “sapote” describes a fruit similar in size and color but with a firm exterior akin to a miniature green coconut. The inside boasts vibrant orange flesh with a mango-like texture and flavor, containing several large pits.
Tomate: Beyond the Red Tomato
“Jitomates” typically denotes tomatoes in the region of Mexico where the author grew up. “Tomate,” on the other hand, referred to green tomatoes or tomatillos. In Ecuador, “tomate” can signify both red tomatoes and “tomate dulce.” This fruit resembles a passion fruit externally but has a tomato-like interior. “Jugo de tomate” in Ecuador is a fruit juice made from “tomate dulce,” possessing a flavor reminiscent of an unripe guava.
Plátano: Bananas vs. Plantains
“Plátano” in Mexico refers to common bananas. In Ecuador, however, it signifies large plantains, known as “plátano macho” in Mexico. Sweet bananas are called “guineos” in Ecuador. 
alt text: A bunch of green plantains hanging from a tree. Adding to the confusion, plantains are also sometimes referred to as “guineos” in Ecuador, demonstrating the complexities of regional Mexican Spanish.
Horchata: From Rice Drink to Herbal Infusion
In Mexico and increasingly in the U.S., “horchata” describes a milky rice and cinnamon beverage. In Ecuador, it’s a pink lemonade-like drink with a slightly slimy texture due to added aloe juice. 
alt text: A glass of bright pink horchata with ice. Ecuadorian “horchata” is made from various aromatic herbs, offering a refreshing taste distinct from its Mexican counterpart.
Tostada: Crispy Tortilla vs. Grilled Cheese
A “tostada” in Mexico is a flat, crispy fried tortilla topped with beans, meat, lettuce, salsa, cheese, and cream. In Ecuador, “tostada” surprisingly refers to a grilled cheese sandwich, also known as “prensado de queso.” 
alt text: A toasted sandwich with melted cheese inside. It’s made with fresh “queso,” highlighting a culinary similarity between Ecuador and Mexico.
Tortilla: Flexible Wrap vs. Corn Cake
Mexican tortillas are round, flat, and flexible, made from corn or wheat, serving as the foundation for tacos, enchiladas, and other dishes. In Ecuador, a “tortilla” is a thick, stiff corn cake resembling a large pancake, sometimes containing cheese. 
alt text: A stack of thick Ecuadorian tortillas. While delicious, the Ecuadorian tortilla lacks the pliability of its Mexican counterpart.
Arvejas or Chícharos: A Matter of Peas
In Mexico, peas are called “chícharos,” while in Ecuador, they are known as “arvejas.” alt text: A stack of thick Ecuadorian tortillas. This simple difference exemplifies how even basic vocabulary can vary across regions.
The Ever-Evolving Nature of Mexican Spanish
These linguistic variations underscore the dynamic nature of Mexican Spanish. As the language travels and adapts to different cultures, it develops unique regionalisms that enrich its vocabulary and reflect the diverse experiences of its speakers. Further exploration of Ecuadorian Spanish promises to uncover even more fascinating linguistic discoveries.
