A handful of helpful menu terms in Spanish, pigeon Spanish, Mexican, Cal-Mexican, and Tex-Mexican.
Ajo: Garlic
Carne seca: Air-dried beef (a Tucson specialty)
Carne verde: Beef with green chile
Cebolla verde: Green onion, usually grilled in Arizona
Chile colorado: Red chile
Chile con carne: Beef with red chile
Chimichanga: A deep-fried burrito
Chorizo: Spicy pork sausage
Fajitas: Grilled beef (or chicken), served sizzling with vegetables and tortillas
Flauta: “Flute” (a tortilla rolled around beef or chicken)
Frijoles refritos: Refried beans
Gordita: A cornmeal pocket filled with meat and/or cheese, grilled
Huevos rancheros: Eggs with salsa, always accompanied by tortilla and frijoles refritos
Menudo: Tripe soup (a hangover cure)
Mole poblano: A rich sauce of chile, chocolate, and spices (many variations)
Tostada: A crisp-fried corn tortilla, topped with cheese or guacamole
Quesadilla: Tortillas layered with cheese and heated
SOME COMMON FILLINGS FOR TACOS
Al carbon: charcoal-grilled beef or pork
Al pastor: roast pork
Carne asada: roasted beef
Carnitas: small pieces of pork (in California) or beef (farther east)
Frijoles enteros: whole beans
Hongos: mushrooms
Lengua: tongue
Picadillo: seasoned ground beef
Pollo: chicken