GLOSSARY OF SPANISH TERMSGLOSSARY OF SPANISH TERMS

achiote: Annatto seed. Adds a deep orange-red color and slightly nutty, peppery flavor to dishes.

adobo: In Mexico, a sauce with tomatoes, garlic, vinegar, spices, and salt. Chipotles en adobo are smoked jalapeño chiles en adobo sauce.

aguacate: Avocado.

al estilo de: In the style of. A reference to food prepared in a manner that is typical of a particular place, such as al estilo de Oaxaca (Oaxacan style).

arroz: Rice. Comes from the Arabic word al rruz.

atún: Tuna.

banderas: Flags. A trio of enchiladas that resembles the colors of the Mexican flag.

barbacoa: Traditionally, a cow’s head (sometimes goat, lamb, or pork) that is baked in a pit covered with agave leaves or slow smoked over a fire.

berenjenas: Eggplant.

callejeras: Street style.

camarón/camarones: Shrimp.

camote: Sweet potato.

canela: Mexican cinnamon, which is true cinnamon from Sri Lanka.

carne de cerdo: Pork.

carne de res: Beef.

cascabel: Rattle or jingle bell. A name for both a small, ball shaped chile and, in the north central part of Mexico, the guajillo chile. The name refers to the sound the seeds make when the dried chile is shaken.

cebolla encurtida: Pickled onion.

cecina: Thinly sliced, salted, and air dried beef.

chiltomate: A spicy chile-tomato sauce that originated in the Yucatán.

chorizo: In Mexico, a fresh pork sausage seasoned with achiote and Mexican oregano.

cilantro: Leafy parts of the coriander plant.

comal: Flat griddle used for cooking tortillas and dry roasting chiles and vegetables.

comino: Cumin seed. Comino molido is ground cumin.

conquista: The conquest of Mexico by Spain, 1519–1521.

crema Mexicana: Mexican version of sour cream similar to crème fraiche.

del suelo: Of the soil. Sinaloa style enchilada.

deshebrada: Shredded. Cooked pork, beef, or chicken that is torn into bite-size pieces for use in Mexican cuisine.

divorciadas: Two enchiladas with contrasting sauces served side by side.

enchorizadas: Enchiladas topped with chorizo sauce.

encurtida: Pickled (see cebolla encurtida).

enfrijoladas: Enchiladas topped with bean sauce.

enjococadas: Enchiladas topped with jocoque (see jocoque).

enmoladas: Enchiladas topped with mole (see mole).

entomatadas: Enchiladas topped with tomato sauce.

envueltos: Wrapped. A term used in the state of Puebla for enchiladas.

epazote: A culinary and medicinal herb with a pungent aroma and flavor.

escabeche: Fish, meat, vegetables, or chiles marinated in an acidic mixture.

fajitas: Grilled beef skirt steak served with tortillas and condiments. May also refer to grilled chicken and shrimp served in a similar way.

flauta: Flute. A tortilla rolled around a filling and deep-fried.

frijoles: Beans.

frijoles negros: Black beans.

guarniciones: Accompaniments.

hoja santa: A large-leafed aromatic herb native to southern Mexico.

huitlacoche: A fungus that grows on corn that is highly prized for its earthy flavor.

jaiba: Blue crab.

jitomate: An alternate name for tomate (tomato) in some areas of Mexico.

jocoque: From the Nahuatl word for “something sour,” a tangy, strained yogurt product introduced to Mexico by Lebanese immigrants.

lactéos: Dairy.

langosta: Lobster.

machaca/machacado: From machacar, which means “to pound.” Cooked, dried, and pounded beef.

maguey: A type of agave used for making tequila, mescal, pulque, and agave nectar. The fibers are also used for rope and cloth, and in culinary applications.

maíz: Corn.

mariscos: Seafood.

masa: Dough made from freshly ground nixtamalized corn.

Mexican oregano: Various herbs that have an oregano-like flavor.

molcajete: Three-legged basalt mortar used to grind ingredients in Mexican cuisine. The pestle is called a tejolote.

mole: From the Nahuatl mōlli, for “sauce.” Various sauces based on chiles and additional ingredients ranging from herbs and spices to nuts, seeds, and fruit.

Moros y Cristianos: “Moors and Christians,” refers to a dish made of rice and black beans. The name has its roots in Spanish history when the Moors conquered and occupied Spain.

Nahuatl: An Uto-Aztecan language still spoken in parts of Mexico today. English words of Nahuatl origin include “avocado,” “chili,” “chocolate,” and “tomato.”

nata: The thick layer of cream that forms on the surface of cooked milk, similar to clotted cream.

nixtamalization: The process of soaking corn in a heated alkaline solution of slaked lime (calcium hydroxide) to improve the flavor and nutritional content of the grain.

nopales: Cactus paddles. Nopalitos are sliced cactus paddles.

norteñas: Northern style, often featuring beef.

papadzules: Possibly a pre-Columbian enchilada with hard cooked egg filling and topped with a pumpkin seed sauce and a tomato/habanero sauce.

pastel: Cake. Pastel Azteca is a layered casserole.

pato: Duck.

pepitas: Hulled pumpkin seeds.

picadillo: A hash or mince of meat and seasonings.

pico de gallo: “Rooster’s beak.” A generic term for various fresh salsas that usually contain a combination of chopped tomatoes, onion, cilantro, fresh hot chiles, lime juice, and salt. Sometimes fruit, cucumbers, and other ingredients are incorporated.

pipián: A type of mole that features squash seeds and chiles.

plátanos: Plantains.

playa: Beach. Enchiladas featuring seafood.

pollo: Chicken.

pulque: A milky-colored, slightly sour and yeasty tasting alcoholic beverage made from the fermented sap of maguey (agave) plants.

queso: Cheese.

rajas: Strips or cuts, often used in reference to sliced poblano chiles.

ranchero: Ranch style.

regias: Regal.

relleno: Filled. Often used to describe a poblano chile that has been stuffed with meat, cheese, and/or vegetables.

rojo: Red.

ropa vieja: Old clothes. Refers to meat that has the ragged appearance of old clothes.

salsa: Sauce. In Mexico, salsa refers to both cooked and raw sauces. In the United States, it most often refers to fresh, raw salsas, such as pico de gallo.

salsa cruda: A raw or uncooked sauce. In this book, it refers to a salsa made of puréed tomatillos and avocados.

suizas: Swiss style enchiladas, indicating the large amount of dairy in the recipe.

tapatias: Enchiladas in the style associated with the city of Guadalajara. A Tapatío is someone from Guadalajara.

teosinte: Wild grasses native to Central Mexico and ancestors of modern corn.

torta: Sandwich.

verde: Green.