| anaheim chili |
long, thin green chili sometimes used for chiles rellenos. they
turn bright chili red when ripe, and are dried in ristras. |
| arroz |
rice |
| borracho |
literally, "drunk". used to describe sauces where alcohol,
such as beer or wine, is added. |
| buñuelo |
traditional Spanish/Mexican pastry; deep-fried, sweet, light and
puffy. |
| burrito |
filling, such as meat or beans, rolled up in a large
flour tortilla. |
| caliente |
HOT! |
| carne |
meat |
| cerveza |
beer |
| ceviche | light appetizer made
of fish and/or shellfish "cooked" by marinating in
limejuice, with onions, spices, chiles, and tomatoes, served
with chips. |
| chiles rellenos |
roasted mild green chili peppers, stuffed with cheese
and onions, dipped in egg batter and fried until crispy on
the outside and melted on the inside. |
| chili con carne |
literally, "chili with meat". stew made of
chopped or ground beef, pork, or chicken, green or red
chilies, plus a zillion other choices of spices, tomatoes,
beans, etc. |
| chili con queso |
appetizer dip of melted cheese and salsa or mild green chilies,
served with chips. |
| chili verde |
green chili. |
| chimichanga |
deep-fried burrito. |
| chipotle |
smoked and dried jalapeño chili. deep smoky flavor and muy
caliente! |
| chorizo |
pork and beef sausage spiced with chili. often used in breakfast
burritos. |
| enchilada |
corn or flour tortilla (or crepes in my family), dipped in red or
green chili, and filled with beef, chicken, cheese and onion, etc.,
topped with cheese and chili and baked. |
| fajita |
marinated and grilled steak or chicken, served with fried onions
and green peppers, warm flour tortillas, guacamole, sour cream, lettuce,
etc. |
| flouta |
literally, "flute". corn tortilla rolled around a filling
and deep fried. |
| guacamole |
dip or sauce made of ripened, mashed avacado mixed with lemon or
lime juice, chopped onions, chilis, tomatoes, and spices. served with
chips . usually accompanies fajitas. |
| habañero chili |
the hottest Mexican chili of all. approach with extreme caution!
green, yellow, and orange lantern-shaped chilis go well with fresh
salsa made with tropical fruit. |
| huevo |
egg |
| jalapeño chili |
one of the most frequently used chilis. fresh green ripens to red.
very hot. when smoked and dried, it becomes a chipotle. |
| kahlúa |
coffee-flavored liqueur made in Mexico. used in mixed drinks and
many deserts. |
| maíz |
corn |
| margaritas |
drink made of tequila, cointreau, and fresh lime juice blended with crushed
ice or on the rocks. served in a salt-rimmed glass. |
| menudo |
tripe soup. |
| mexican chocolaté |
unsweetened chocolate flavored with almonds, cinnamon, and vanilla.
used for hot chocolate or mole sauce. |
| mole |
dark and complex, richly spiced traditional Mexican sauce generally
served with chicken. loads and loads of spices, including mexican
chocolaté. |
| pico de gallo |
literally, "rooster's beak". fruit relish spiced with
chili |
| pollo |
chicken |
| posole (pozole) |
hearty soup made wih pork or chicken, hominy corn,
onions and spices. |
| puerco |
pork |
| quesadilla |
two flour tortillas with a filling (cheese, onions,
meat, etc.) spread in between, baked in foil until melted
and hot. can be an appetizer or an entire meal. |
| ristra |
string of dried chilis. |
| salsa |
dip or condiment of tomatoes, onions, chilis, cilantro, spices,
etc. |
| sangría |
chilled drink of red or white wine, sugar, oranges, lemons, and
limes. |
| serrano chili |
very hot chili pepper; hotter than a jalapeño but not as
hot as a habanero. |
| taco |
corn tortilla deep fried and folded in half over filling. |
| tamale |
corn husks stuffed with cornmeal, meat (traditionally pork), or
beans. steamed or cooked in chili. traditional Mexican Christmas or
feast day dish. |
| tequila |
distilled liquor made from the agave cactus, or century plant. served
in shots or in mixed drinks such as margaritas. |
| tortilla |
thin unleavened round bread made from wheat flour or corn masa.
one of the most basic ingredients in Mexican cooking. |
| tostada |
fried corn tortilla. often served topped with beans, meat, cheese,
onions, lettuce, tomatoes, and guacamole. |
