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Tex Mex - Mexican Food Glossary
Category: Food and Drink > Mexican Food
Date & country: 13/09/2007, USA
Words: 163


Achiote
(Mexican) Red paste made from annatto seeds.

Ajo
(Mexican) Garlic

Al Horno
(Mexican) Oven-baked

Albóndigas
(Mexican) Meatballs

Ancho
(Mexican) A Poblano chile that has been dried and turned a black-red color; means wide. The most popular dried chile in Mexico and the US. It`s dried poblamo chile and the smoky-sweet flavor accents numerous dishes. Approx. 3-4 long, dark, reddish brown, sweetest of all the dried chiles and slightly fruity flavor.

Annatto
(Mexican) Small, dark red seed used by the Maya Indians to color and flavor food.

Antojito
(Mexican) An hors d'oeuvre or small snack food (appetizer)

Arroz
(Mexican) Rice

Asadero cheese
(Mexican) A white cow's milk cheese of Mexican origin: comes in braids, balls or round. Also known as Chihuahua and Oaxaca cheese.

Asar
(Mexican) To roast or broil

Ate
(Mexican) Thick fruit jelly, typically made of quince or guave and often served with cheese.

Azucar
(Mexican) Sugar

Barbacoa
(Mexican) Barbecued meat

Bizcochos
(Mexican) Sweet cakes and cookies often eaten for breakfast such as chilindrinas or campechanas.

Borracho
(Mexican) Cooked with wine; means drunk.

Buñuelo
(Mexican) Puffy, sweet, deep-fried pastry

Burrito-Burro
(Mexican) Large flour tortilla wrapped around a filling .

Cacahuatas
(Mexican) Peanuts

Cafe
(Mexican) Coffee.

Cajeta de Celaya
(Mexican) Fudge sauce made with goat's milk.

Calabaza
(Mexican) Squash, pumpkin

Caldo
(Mexican) Soup, broth .

Caliente
(Mexican) Hot to the touch (temperature)

Camarón
(Mexican) Shrimp

Canela
(Mexican) Cinnamon.

Capirotada
(Mexican) Spicy bread pudding, ade with raisins, fruit and cheese, served during Lent; means a little bit of everything

Carne
(Mexican) Meat, specifically beef

Carne a la Tampiqueña
(Mexican) Thin strips of beef, grilled.

Carnero
(Mexican) Lamb.

Carnitas
(Mexican) Shredded Pork

Cebolla
(Mexican) Onion .

Cerveza
(Mexican) Beer

Ceviche
(Mexican) Salad made of raw fish 'cooked' in limejuice combined with tomatoes, onions, spices, chiles, served with chips as an appetizer.

Chalupa
(Mexican) Boat shaped, fried corn tortillas, garnished with sauce, lettuce and onions.

Chicharrones
(Mexican) Deep fried pork rinds, a favorite snack in Mexico.

Chicos
(Mexican) A dish of parched corn cooked with pork.

Chilaquiles
(Mexican) Corn tortilla pieces marinated in chile, layered with a filling, sauce and cheese, and baked in a casserole .

Chile con queso
(Mexican) A melted cheese dip seasoned with mild green chilies. Served with tortilla chips.

Chiles en nogada
(Mexican) Called the 'independence dish' as its colors are those of the Mexican flag. Made with green chilies stuffed with ground meat and almonds and covered with walnut sauce, and then garnished with pomegranate kernels.

Chiles rellenos
(Mexican) Translates to 'stuffed peppers', cheese-stuffed mild green chilies, dipped in an egg batter and fried until crisp.

Chili con carne
(Mexican) Translates to 'chili with meat', diced or ground beef, chilies and chili powder.

Chili Powder
(Mexican) Commercially, the product made from ground red chiles, including a variety of other spices .

Chimichanga
(Mexican) Deep-fried meat-filled burritos.

Chipotle
(Mexican) Ripened and smoked jalapeno. Fiery hot with lasting smoky flavor .

Chongos
(Mexican) Milky desert of curds in syrup and cinnamon.

Chorizo
(Mexican) Spicy pork and beef sausage.

Chuleta
(Mexican) Chop or cutlet

Churro
(Mexican) Mexican specialty made of a sweet-dough spiral, deep-fried, coated with cinnamon and sugar usually served with hot chocolate.

Cilantro
(Mexican) A pungent green herb used in Mexican food cooking, Indian and Central Asian recipes. The seed produced at full maturity is coriander .

Coco
(Mexican) Coconut

Comal
(Mexican) Heavy, round griddle for baking tortillas.

Crema
(Mexican) Cream.

Cumin (Comino)
(Mexican) A pungent spice commonly used in Mexican dishes. Available in seed and ground form. Has a nutty flavor and aroma. Used in dishes such as chili and tamales.

Ejote
(Mexican) String bean

Elote
(Mexican) Corn. Sometimes called helote .

Empanada
(Mexican) A Mexican pie made by baking meat or fruit that has been wrapped in dough.

Enchilada
(Mexican) A corn tortilla dipped in red chile sauce, rolled around just about anything, then topped with sauce and cheese.

Enfrijoladas
(Mexican) Lightly fried tortillas which are folded and then smothered in a smooth sauce made with beans. A variety of toppings are added.

Enrollado
(Mexican) Rolled

Ensalada
(Mexican) Salad

Escabeche
(Mexican) Pickled

Fajita
(Mexican) Skirt steak. Most people associate 'fajita' with a taco or the strips of meat that go into the taco. Beef skirt steak comes from the outer covering of the breast near where the brisket comes from. There are only 2 skirts per cow, a highly flavorful cut of meat as a result of the fat membrane that ‘burns` off when cooked

Farina
(Mexican) Wheat Flour

Fideos
(Mexican) Vermicelli. Thin pasta

Flan
(Mexican) Baked custard with caramel coating .

Flauta
(Mexican) Means 'flute'. Corn tortilla tightly rolled around a filling, then deep-fried.

Frijoles
(Mexican) A traditional Mexican dish made from pinto beans and served with any meal as a side dish. Fried beans are mashed and then refried in lard. Refried beans can be purchased in supermarkets in a can.

Galletas
(Mexican) Cookies.

Gallina
(Mexican) Hen

Garbanzo
(Mexican) Chickpea

Gazpacho
(Mexican) Cold, spicy tomato and vegetable soup.

Granada
(Mexican) Pomegranate

Guacamole
(Mexican) Avocado mixture that is made from ripened avocados and lemon or limejuice, diced onions and tomato, cilantro. Used as a condiment in numerous Tex - Mex dishes.

Guajolote
(Mexican) In Mexico, turkey; pavo is turkey in other Spanish-speaking countries.

Habanero
(Mexican) Mexico`s hottest. Delicate looking green, yellow and orange 'lanterns' are prized by the Yucatecos for their hotter-than-heck fire. Green and crispest, orange are softest. The special fruity flavor compliments fresh salsas made with tropical fruits.

Harina
(Mexican) Wheat flour

Helado
(Mexican) Ice cream.

Huavos a la Mexicana
(Mexican) Scrambled eggs with tomatoes, chilies and onions.

Huevo
(Mexican) Egg. Also blanquillo.

Huevos motuleños
(Mexican) Tortilla topped with ham, fried eggs and a sauce made with cheese, peas and tomatoes.

Huevos revueltos
(Mexican) Scrambled eggs.

Jalapeño
(Mexican) The most widely used fresh green (ripens to red) chile in the US. Also, referred to as the Texas sweet pickle. Averages 2' in length. The 'hot' comes from the seed and the membrane. It is the most used pepper in Tex Mex cooking with Serrano pepper coming in 2nd. A great source of vitamin C. When ripened and smoked, it becomes a chipotle chile.

Jamón
(Mexican) Ham

Jícama
(Mexican) A white-fleshed root vegetable also called a Mexican potato. It is crunchy and sweet and can be eaten either raw or cooked. Makes a great addition to salads or can be boiled and baked like a potato, available from May to November.

Jocoque
(Mexican) A Mexican style of sour cream with equal or less fat content than American sour cream. Flavors range from mildly tangy to refreshingly sharp.

Jugo de Naranja
(Mexican) Orange juice

Kahlúa
(Mexican) Coffee-flavored liqueur made in Mexico.

Leche
(Mexican) Milk.

Lechuga
(Mexican) Lettuce

Maíz
(Mexican) Corn

Mano
(Mexican) Means 'hand'. A piece of volcanic rock used with both hands to grind food against another rock.

Manteca
(Mexican) Lard

Mantequilla
(Mexican) Butter

Manzana
(Mexican) (Peron and rocolo chile) Fresh chile, looks like a cross between a yellow bell pepper and a golden habanero. Medium to hot at its peak. It has black seeds and the flower is purple. Fruity flavor with a thin flesh.

Margaritas
(Mexican) The national drink of Mexico, made with Tequila, Controy and fresh lime juice served either blended with ice or on the rocks in a salt-rimmed glass.

Mariscos
(Mexican) Shellfish. Fish is pescado.

Masa
(Mexican) Dough called nixtamal. Masa is the corn based tamale dough surrounding the tamale filling. Masa is made from stone-ground corn, lard, and spices. Masa is spread onto softened corn husks, topped with a filling and then folded to create a tamale.

Masa Harina
(Mexican) Masa Harina is a flour that is made from cooking dried corn kernels with lime and then grinding. It can be used to make corn tortillas and masa for tamales. It can also be used for breads and other foods.

Menudo
(Mexican) Tripe soup; New Year's Day tradition to ease hangovers. A spicy soup made from tripe, chile, hominy and spices. Served with lemon slices, onion, oregano, avocado, and chile which you add to taste. Also served with warm tortillas.

Mexican Chocolate
(Mexican) Chocolate that has been flavored with cinnamon, almonds and vanilla. It is available in Mexican markets and is used for hot chocolate or mole sauces.