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RECURSOS GRAMATICALES

Este recurso es para comprender los detalles de la conjugación condicional .

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The conditional ( condicional) is used to refer to hypothetical events. It occurs in polite requests and most frequently with . It is most often translated as would in English.

Formation

The conditional is conjugated by taking the infinitive and adding the appropriate endings (these are also the and verbs imperfect endings)as in the following table:

Stem Changers

Verbs with irregular future stems use the same irregular stems in the conditional. Here is a list of the most common irregular stems:

Uses

Wishes or Requests

The conditional expresses potentiality. It is used to express a wish or a suggestion, to make a request, or to accept or extend invitations. It is less direct and more polite than the imperative. The verbs , querría , and debería are often found in the conditional to diminish the strength of a command. In most cases, the conditional is translated as meaning would in English. However, podría means , debería meansand querría means I would like.

No me gustaría que me dejaras, me
I wouldn't like you to leave me, I would prefer you to marry me. gustaría mejor que te casaras conmigo.

Hypothetical Action

The conditional is used when making statements which are contrary to present facts. It expresses a hypothetical result which depends on (stated or implied) circumstances which do not exist. In order for the action expressed by the conditional to occur, something else must take place first. Note that the condition in the , is always stated in the subjunctive ( imperfect or pluperfect).

Si fuera lugar u objeto, yo diría que la televisión.
If it was a place or an object, I would say television.

For more details about hypothetical clauses see also the page about .

Reported Speech (Indirect Discourse)

In addition, the conditional is used to represent the future in relation to a narration in the past when reported speech is used to tell what someone said.

For more details about reported speech see also the page about indirect speech.

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Conditional - Spanish Grammar in Context

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The conditional (condicional) is used to refer to hypothetical events. It occurs in polite requests and most frequently with si (if) clauses. It is most often translated as would in English. Formation The conditional is conjugated by taking the infinitive and adding the appropriate endings (these are also the -er and -ir verbs imperfect endings)as in the following table: hablar to speak yo hablaría nosotros/as hablaríamos tú hablarías ...

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RECURSOS GRAMATICALES

Utilico esto para ayudarme a entender las diferencias entre preterit y imperfecto.

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Spanish Past Tense: Preterite Vs. Imperfect, Rule of Thumb

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Y Tu Mamá Tambíen

Esto está en mi lista porque el actor Gael Garca Bernal, uno de mis favoritos.

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Directed by Alfonso Cuarón. With Maribel Verdú, Gael García Bernal, Daniel Giménez Cacho, Ana López Mercado. In Mexico, two teenage boys and an attractive older woman embark on a road trip and learn a thing or two about life, friendship, sex, and each other.

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Machu Picchu, Peru.

Me gustaría visitar Machu Picchu porque me encantan las montañas. Me gustaría caminar hasta el citio antiguo y aprender las historias.

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Machu Picchu was a once-in-a-lifetime, truly unforgettable experience. (So much so that I've written about my experience visiting it as a solo female for Intrepid once before.)
But I didn't float up to that beautiful site, I hiked there, and it was at times a little painful. Like most painful things, the memories fade with time and I only remember the good bits. However, there are a few things that I wish I had known, ones that would have made those tough moments more manageable.

I've listed them below (you're welcome), so you'll be able to concentrate on the beautiful views over the blisters, and your new friends over your achy muscles:

Stay hydrated and well-fed

Drink lots. Then drink more. And take sachets of hydration salts just in case. When you're walking you're going to get sweaty and you need to replace those losses. Also, staying hydrated is an awesome way to reduce your chance of experiencing altitude sickness. So make sure you have a good (reusable!) bottle or a hydration pack to put in your day-bag (Platypus and Camelbak are both great brands for hydration packs).

Now, food. Altitude actually slows down your digestion, which might lead to a lack of appetite. If you're acclimatizing well then this won't last long, but even if it does, it's worth eating more than you think you need to.

So, don't forget to take snacks in your bag - if you have a yummy Snickers or Mars bars tucked away you're likely to munch on it even if you don't feel particularly hungry. This isn't always a good thing in life, but it is when hiking Machu Picchu!
CHECK OUT INTREPID TRAVEL'S RANGE OF TREKS TO MACHU PICCHU
Get your passport stamped

This is a great insider tip - you can get your passport stamped at Machu Picchu! Remember to ask at the gates.

Be ready for all four seasons

As you gain altitude, temperatures become more extreme. In one day you can experience everything from a freezing chill upon awaking, to boiling hot sunshine while you walk. Even without sunshine, the steep ascents will have you sweating. The answer to this? Layers.

For the cold night time take thermal base layers and pick up some Alpaca gloves and a hat in Cusco - stalls line the streets so they won't be hard to find. Pack t-shirts that will fit over your base layers for when you get started in the morning, a fleece and rain jacket for the wind and rain. As the day progresses and you emerge from the shade into the sunshine, you'll be peeling everything off. At this point remember sun cream and a sunhat. The sun is stronger up high, so make sure it's a high SPF. You don't want to be red and peeling in your photos on Machu Picchu (or in your photos posing with llamas!).
INSPIRATIONAL READ: THE ROAD TO MACHU PICCHU STARTS AT 385 LBS
A final tip on what to wear relates to shoes. Of course you will need well broken-in walking boots to support you through the day's hike (and I mean well broken-in - a friend of mine lost four toenails from wearing boots that she hadn't worn enough before the hike).

But something I wish I knew was how good it feels to take off those boots when the walking is done so your feet can breathe. Pack flip flops or light sandals for evenings - something you can slip on over socks (yep, sandals with socks, I said it).
WANT TO VISIT PERUVIAN RUINS WITHOUT THE CROWDS? CHECK OUT KUELAP IN NORTHERN PERU
Also on the point of socks - take loads. Don't be thinking that you can wear the same pair more than once because they'll be stinky, and starting your day with fresh socks is way better than starting stinky. And on the subject of stinky - take plastic bags, because not only your socks but your clothes in general will be wet and smelly from sweat and possibly from rain, and you'll want to separate these from your nice fresh clothes.

Porters are the most badass people you'll ever meet. Period.

You'll be huffing and puffing your way along the trail, congratulating the hell out of yourself for reaching the lunch spot without collapsing. All the while, the porters will have woken up before you, cooked you a killer breakfast, taken down your tents, carried all of the tents/food/chairs/etc. and reached the lunch spot before you, AND cooked you a delicious lunch in time for your huffy puffy arrival. They're super humans.

Remember to take cash along to tip your porters at the end of your trek. Believe me, any apprehension you may have before the trip about shelling out extra dollars will be dispelled when you see how hard they work.
READ MORE: 7 THINGS NO-ONE TELLS YOU ABOUT THE INCA TRAIL
Remedies for altitude sickness

"I feel it in my fingers, I feel it in my toes..." No, this isn't about love or Christmas. A tingling sensation in your fingers and toes is a side effect of Diamox (also known as Acetazolamide), the medication prescribed for soroche (altitude sickness). Make sure to seek the advice of your doctor, as these must be prescribed. If you do use Diamox, you'll also need to pee much more frequently than usual - so prepare for some midnight dashes.

Talking medication, consider taking anti-diarrhea tablets (Loperamide) along with you too as this is a common side effect of altitude (and being in a foreign country, for some).
READ MORE: WHAT HIKING TO MACHU PICCHU AS A SOLO ADVENTURER IS REALLY LIKE
Alternatively, the locals swear by coca leaves to relieve the effects of altitude, and in more rural areas you'll see Peruvians chewing away with blackened teeth. On the trail you may be offered mate de coca (coca leaf tea). It doesn't taste fabulous so add in some honey, and you've got yourself a natural remedy.

Do you know what really bugs me...

...forgetting to take insect repellent to Machu Picchu. There are SO MANY mozzies up there. Don't make the mistake I did in assuming that because you're so high up there won't be any. There are.
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In the words of Scar: "Be prepared..."

Do some training hikes. You don't have to be an Olympian to do the Inca Trail, but you do have to be fitter than your average couch potato.

As well as training physically, be prepared by booking early. For preservation purposes, the Inca Trail is restricted by how many people can be on it at a time. This means it books up around six months in advance. However, if you miss out on the Inca Trail, remember you can also get onto the Quarry Trail to Machu Picchu with Intrepid. It offers the same magnificent Andean scenery but no crowds, lesser-known archaeological sites and no permits required!
READ MORE: BENEFITS OF TAKING THE QUARRY TRAIL TO MACHU PICCHU
Expect the view to be indescribable

This requires little explanation. And it's not really advice. But do brace yourself to be so in awe at the top that you'll be lost for words. There really is no sight as breathtaking as Machu Picchu.
Ready to book the trek of a lifetime? Check out our wide range of Machu Picchu treks and tours. (Image credits from top to bottom: Jen Welch, Intrepid Travel, Jen Welch, Intrepid Travel, iStock, Jen Welch)
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What I wish I knew before hiking to Machu Picchu

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Machu Picchu was a once-in-a-lifetime, truly unforgettable experience. (So much so that I've written about my experience visiting it as a solo female for Intrepid once before.) But I didn't float up to that beautiful site, I hiked there, and it was at times a little painful.

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Paella. Principalmente porque me gusta decir paella.

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While questioning what is paella is extremely contentious, there's one thing that most paella enthusiasts in Spain seem to agree on: that the sunny, fluffy yellow rice dish served at Spanish restaurants all over the world, the version topped with red peppers and loaded with everything from shrimp to chorizo to lobster, is not the real thing. Real Spanish paella, which is to say Valencia-style paella -the dish originated in that eastern coastal Spanish city-is an altogether darker, richer, smokier creation: denser than a pilaf, drier than a risotto, and arguably more satisfying than either. But even in Valencia, as I discovered recently over the course of several visits, there's not much of a consensus regarding how this delicious dish, perhaps Spain's most famous, should be prepared and what should, or shouldn't, go into it.

True, there does exist a widely accepted original recipe, for a dish that has remained more or less constant through the ages. The original paella valenciana (see ** Paella with Rabbit and Snails**) probably dates to the early 1800s and consists of saffron-scented rice cooked with rabbit, chicken, local snails called vaquetes, and three types of beans: a broad string bean called ferraura, a lima-like dried bean called garrofo, and a white bean called tavella (which is hard to find outside of Spain). And, not surprisingly, you can find versions of the original paella valenciana all over town. But to travel to Valencia solely for that dish would be a mistake. Many restaurants serve a long list of paellas, including ones stocked with seafood and others made with seasonal vegetables and meats. Most of them are delicious; a few are sublime. Tinkering, it seems, is inherent to the culture of paella.

The earliest kinds of paella were products of purely local ingredients and eating habits. The dish exists because of rice, and rice has existed in Valencia and its environs ever since the Moors planted it there more than 1,300 years ago, in a lagoon called the Albufera, where the grain is still grown today. Saffron, that precious and earthy spice, brought to Spain by Arab traders in the tenth century, was the Moors' preferred seasoning for rice, and it remains a traditional paella ingredient. Local game like rabbit, and foraged foods like snails, as well as various legumes and vegetables, found their way into rice dishes during the Moorish occupation of Spain, but pork (which was prohibited under Muslim dietary laws) and shellfish did not. After the Moors left Spain in 1492, the Valencians' love for rice dishes lived on. As for that original recipe, one of the first printed versions of it appeared in 1840, but evidence suggests that the cooking of a rabbit-snail-bean-saffron "paella" (named after the wide, shallow steel pan in which such dishes were cooked) was by then a Valencian ritual; the dish was prepared in the countryside over an open fire of dried vines and orange-tree branches, usually on Sundays, usually by the men of the family while the women were at church.

Paella remained a regional food for a good long while. Back when that original paella recipe was first published, Spain wasn't a popular destination on the tourist track, and its cuisine was little known beyond its borders. But the 20th century-the century of Picasso, Dali, Buñuel-saw a burgeoning interest around the world in all things español. Epicures were eager to discover the country's rich, rustic flavors; in 1950, Elizabeth David, the cookbook writer who delivered England from its wartime gastro-dreariness, published A Book of Mediterranean Food (John Lehmann), which included a recipe for paella containing the hitherto untraditional combination of chicken and shrimp. (By this time, coastal cooks in Valencia were probably making seafood-stocked paella a la marinera, but that recipe never includes meat.) Before long, gourmands in England, America, and beyond were serving all kinds of variants of the dish out of brightly colored Dansk paella pans along with goblets of sangria.

Jose Luis Gonzalez, the owner of L'Establiment, a legendary paella restaurant in El Palmar, not far from Valenica, told me one afternoon, after I'd polished off one of his superb traditional paellas, that what most profoundly affected the evolution of the dish was the tourist boom of the 1960s. Among the first things to change? The cooking method. Formerly a dish forged over open fires and endowed with all the advantages such cooking confers-crisp, flame-licked edges, smoke-tinged meat-paella became something that was made indoors, in a restaurant setting. Rather than cooking a few large pans over a wood fire and serving the dish family style, restaurant cooks had to make hundreds of smaller portions and answer to tourists who wanted shrimp, spicy pork sausage, and, heck, why not some lobster, too. Today you can find the odd wood-fire holdout at rural Spanish restaurants, at family gatherings, and at local festivals, but the heyday of the traditional vine-wood-fired paella is past.

And yet, Valencia's cooks have found ingenious ways to replicate some of the traits of flame-kissed paella on the stove top. Adding artichokes, which darken the color of whatever they're cooking in, is one way. To echo the woodsy taste formerly imparted by smoke, they'll often toss in some smoked paprika or a few sprigs of rosemary (which appeared in many traditional paella recipes anyway). At L'Establiment, cooks start their paellas on the stove and finish them over a wood-burning fire. I've found that cooking a paella over a wood fire on my Weber grill works well, too.

Still, there are a few old-fashioned paella-making basics that Valencian cooks don't mess with. All paellas start with a sofrito, or flavor base, of chopped vegetables cooked in oil-typically garlic and tomatoes, and sometimes onions and Spanish red peppers called ñoras. The longer the sofrito cooks, the darker and more intensely flavored the paella will be. Also indisputable is this: once you've stirred the rice with the cooked sofrito and the stock, you leave it alone, uncovered. When the rice is cooked through, after 20 minutes or so, some cooks blast the heat to create a flavorful crust, called_ socarrat_, on the bottom of the pan.

Rice, of course, is another constant, but what kind is a matter of disagreement. I'd heard that the short-grained variety known as bomba was the gold standard, but many Valencian chefs I talked to seem to be turning against it, pointing out that while it doesn't overcook as easily as most varieties, it doesn't soak up flavor very well either. Many chefs are turning to other Valencian varieties, like bahia and senia, which are medium-grained (and unavailable in the States; Italian vialone nano is a good substitute). Then there's the question of saffron. "One out of a hundred restaurants in Valencia uses saffron these days," Jose Fernandez, the chef of La Pepica, one of Valencia's most venerated paella restaurants, told me. It's much too expensive. Instead, many cooks color their paellas with paprika or a yellow powder, made mostly of cornstarch, salt, and food coloring, called colorante, which is sold in supermarkets all over town.

After a few days of polling Valencia's chefs on the finer points of paella, I decided to leave them to their debates, to embrace the changing nature of the dish, and to focus on the singular pleasure of eating it. On this subject, most Valencians seem to follow a well-thumbed script: a pan is set on the table and diners scoop up their own portions with wooden spoons, making sure to get plenty of pieces of burnished meat or vegetables, and to scrape up some of the chewy, caramelized socarrat. The tradition is to start at the perimeter and work your way to the center. It's a convivial way to eat, no matter what's in your paella.

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There's one thing that most paella enthusiasts in Spain seem to agree on: that the sunny, fluffy yellow rice dish served at Spanish restaurants all over the world, the version topped with red peppers and loaded with everything from shrimp to chorizo to lobster, is not the real thing.

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RECURSOS GRAMATICALES

Me gustaría leer mas libros de poesía en español. Encontré esta librería en Instagram. El libro Tus ojos, mis manos, parece interesante.

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Libros editados como nos gustaría que nos lo regalaran. Poesía, ilustración, fotografía, ensayo, libro de artísta.. Diseñados e impresos en Barcelona.

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Me encanta Julieta Venegas y la escucho todos los días ahora.

Su voz es suave y melódica.

Ella utiliza algunos instrumentos interesante, el accordian por ejemplo.

La cadencia de la música es bueno para mi comprensión de la lengua.

¡Su uso de las palabras es muy romántico!.

PALABRAS Y FRASES INTERESANTES
"Sobre mi dolor" | about my pain
"Llevó una inmensa pena" | (it) took an immense (penalty) sorrow
"Esta clavada tan profundo" | example use "tan", it's nailed so deep, exists intensely
"Esa es la vida, la realidad se impone" | that is life, reality is imposed
"Juntos podremos cantar" | junto (together) podremos (power) cantar (to sing)
"Sobre la melodía" | about the melody

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La Vida de Ella Ellingham

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"Quisieron enterrarnos, pero se les olvido que somos semillas."

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"Quisieron enterrarnos, pero se les olvido que somos semillas."

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-Proverbio Mexicano   (http://www.aaronapsley.com/lllustration/)

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Una Respuesta

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¡Te recomiendo esto para la gente que les gustan las películas de miedo!

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VERONICA trailer | BFI London Film Festival 2017

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Devendra Banhart

Este hispanohablante es mi otro músico español favorito. También es un artista visual. Me gustaría hablar con el sobre de su proceso creativo.

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Devendra Banhart - Santa Maria De La Feira

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Esparaba