Culinary Dictionary

Wondering if you really want to try those tacos de lengua? Use our Mexican Food Glossary to help you decide.
A  B  C  CH  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z 
A
AchioteRed paste made by grinding annatto seeds and adding garlic and lime juice or vinegar. Popular in the Yucatán Peninsula.
AdoboSmokey chile marinade made of chile peppers, garlic, vinegar or citrus juice, garlic and spices. Often served on pork or chicken.
Agua FrescaCold beverage flavored with fruit, grains or seeds. Common aguas frescas in Mexico are jamaica, tamarindo, and horchata.
AlambreDiced chicken or beef sauteed with bacon, optionally cheese and vegetables like green peppers and onions. Served with tortillas and salsas. Similiar to fajitas.
AlmuerzoLunch
Ancho chileDried poblano chile peppers
AnnattoSeeds from the Yucatecan annatto tree used to make achiote paste.
ArracheraMarinated and grilled flank steak.
B
BarbacoaMeat barbecued in a pit. Depending on the region, the meat may be borrega (lamb) in central Mexico, barbacoa de cabeza (cow head) or cabrito (kid goat) in the North, or cochinita pibil (pork) in the Yucatán.
BistecBeefsteak
BolilloBread roll used for tortas and sandwiches
BotanasSnacks often served free of charge in a cantina with purchase of a beer.
BrochetaKebab
BurritosA large white tortilla rolled up around fillings such as meat, salsa, rice, beans, and avocado.
C
CabritoKid goat, Usually the entire body, minus the head and feet, is roasted and served.
CajetaCaramel-like confection made by simmering goat’s milk with sugar. Often is served out of a squeezable bottle.
CalamarSquid
CaldoBroth soup, usually offered as chicken or beef.
CamarónShrimp
Carne asadaMarinated and grilled flank steak.
CarnitasPork roasted in lard and citrus juices, then shredded. Often served from carts in corn tortillas with pickled onions and eaten for breakfast.
CecinaThinly sliced and cured beef, often served in tacos.
CenaDinner
CevicheSeafood cooked by marinating in lime juice, mixed with tomatoes, onions, and at times, avocado. Shrimp, fish and squid or a combination are commonly offered.
Cochinita pibilRoasted and shredded pork that has been marinated in sour orange juice and achiote. Often served for breakfast in tacos or tortas.
CoctelCocktail, In seafood restaurants, this refers to a seafood cocktail. Shrimp, fish, crab, or squid may be mixed with with red salsa and presented in a cocktail glass for consumption.
Comida corridaLiterally means food on the run, or fast food. But few things are fast in Mexico. Comida corrida refers to the large meal eaten at lunchtime which includes soup, a main course and dessert. Most restaurants will have a menu del dia (menu of the day) allowing you a choice of 2-3 main courses. The limited options theoretically make for quicker preparation.
CorderoLamb
CostillasRibs
CremaSimiliar to sour cream, but less thick and less sour tasting.
CH
ChayaGreen leafy vegetable, often compared to spinach. Native to the Yucatán Peninsula, this veggie is packed with vitamins, but can be poisonous if consumed raw.
CheladaMexican beer served in a glass on ice with a lime wedge and salted rim.
ChicharronesFried pork rinds
ChilaquilesCrunchy tortilla strips fried with eggs, chicken and/or cheese, and covered in a red or green sauce. Served for breakfast.
Chiles en nogadaPoblano chili pepper stuffed with ground meats, spices, raisins or other chopped fruits, topped with a walnut cream sauce and pomegranate seeds, and served at room temperature. This is a classic Mexican dish that is often served in September around Mexican Independence Day.
Chile RellenoRoasted and peeled poblano pepper stuffed with cheese, dipped in an egg white batter, and fried. Often served with a red sauce.
ChorizoSpicy pork or beef sausage.
ChuletaPork chop
D
DesayunoBreakfast
E
EmpanadasMasa dough stuffed with a filling, folded over into a crescent shape, and fried. Fillings vary but may include cheese, chicken, potatoes, and chorizo.
EnchiladasCorn tortillas are quickly fried in oil, soaked in a sauce, filled with meat or cheese and rolled. The rolls may then be covered with additional sauce, cheese, crema or lettuce.
EscabecheVegetables pickled in vinegar, oil and herbs. Jalapeno peppers, carrots, onions and cauliflower are commonly used. May also refer to a meat stew.
F
FlanRich custard dessert made with condensed and evaporated milk, and covered with a soft caramel topping. Similiar to creme brulee but without the crisp caramel topping.
FlautaLarge tortilla, rolled up with meat, and fried.
Frijoles CharrosPinto bean soup with bits of pork or bacon, spices and vegetables.
G
GorditaThick masa dough shaped like a small pita. Often filled with a guisado.
GringaPastor taco made with a flour tortilla.
GuacamoleMashed avocado, often mixed with tomatoes, onions, cilantro, chiles, garlic and/or lime juice. May be served as a dip with tortilla chips or as a garnish with a meal.
GuisadoCubes of meat cooked in a sauce.
H
HeladoIce cream
HominyDried corn kernels that have been boiled in lime juice and water to remove the hard outer hull. Used in menudo and pozole and to make masa.
HorchataMilky looking cold beverage made of water, rice, sugar and cinammon.
HuarachesLiterally means sandals. A thick piece of masa dough about the shape and size of a sandal is fried and covered with refried beans, meat, lettuce, cheese and crema.
Huevos MexicanosBreakfast dish of eggs fried with tomatoes, onions and chaya (representing the red, white and green of the Mexican flag).
Huevos RancherosBreakfast dish of tortillas topped with fried eggs and coverd in a red salsa.
Huitlacoche Mexican corn truffle. Fungus which grows on ears of corn. Considered a delicacy in Mexico, it is more expensive than the corn itself. Huitlacoche has an earthy, pungent flavor and is used to flavor soups, tamales, and enchiladas, as well as other specialties.
J
JaibaCrab
JamaicaCold beverage made by brewing water with hibiscus flowers. Some say it reminds them of pomegranate juice.
L
LangostaLobster
LenguaBeef tongue
LimonadaLime-ade
M
MariscosSeafood
MarquesitaA crepe is rolled around shredded edam cheese and condensed milk. The crepe hardens after rolling and reminds many of an ice cream cone. Alternative fillings such as nutella may also be offered. Often served from a cart at fiestas and special events.
MasaCorn dough. Dried corn kernels are boiled in lime juice and water to remove the hard outer hull, and then mixed with water to form a dough. Used as the dough for tortillas, tamales, gorditas, etc. A staple in Mexican cooking.
MenudoTripe soup, considered a hangover cure in Mexico.
MezcalLike tequila, mezcal is an alcoholic beverage distilled from the agave plant, but the production process is different. Mexicans generally drink mezcal straight without lime or salt.
Michelada“My chelada“, meaning a michelada is your own customized version of a chelada. To a chilled and salt-rimmed Mexican lager beer, one may add hot sauce, Worchestersire sauce, soy sauce, Maggi seasoning, and/or clamato juice.
MilanesaPork or beef cutlet, lightly breaded and fried.
Mojo de ajoGarlic sauce, often served over fish filets.
MolcajeteBowl made of volcanic rock used for grinding or mashing foods. Often used to make guacamole and salsas.
MoleComplex sauce made of many ingredients and having many variations. Ingredients may include unsweetened chocolate, chiles, spices, nuts, fruits and seeds. May be served over chicken, turkey, or enchiladas.
MolletesToasted bolillo halves topped with warm refried beans and chihuahua cheese. Popular Mexican breakfast.
N
Nopales/NopalitosCooked slices of cactus paddle.
O
Ojo Rojo“Red Eye” Mexican beer cocktail made with lager beer, clamato or tomato juice, and dashes of hot sauce and Worchestire sauce.
P
PaletaIce popsicle usually made from fresh fruit.
PanuchoThick circular masa dough fried and filled with refried beans, topped with shredded meat, lettuce, cheese and crema.
PapadzulesA Yucatecan dish of enchiladas filled with hard-boiled eggs, often covered with a pumpkin seed sauce.
Para llevarTo go/Carryout
PastorThin slices of pork marinated in achiote and roasted on a spit. The pork is sliced off the spit and served in a taco with onions, cilantro and pineapple.
PavoTurkey
PescadoFish
Pico de GalloA relish of raw diced tomatoes and onions, with cilantro and/or chile peppers. Also referred to as salsa Mexicana.
PipianPumpkin seed sauce often served over chicken, turkey or fish.
Plato fuerteMain entree
Poblano chile pepperLarge, dark green, mildly spicy chile pepper.
Poc ChucA Yucatecan specialty, pork steak is marinated in sour orange juice and achiote, and then grilled.
PolloChicken
PozoleSoup made of hominy, pork and spices.
PuercoPork
PulpoOctopus
Q
QuesadillaFlour tortilla filled with cheese, folded over and pressed flat. Heated over a griddle until cheese melts. Other ingredients may be added to the cheese, such as mushrooms and rajas.
Queso FundidoMexican cheese fondue. May be served with mushrooms, roasted poblano peppers or chorizo. The fondue is usually spooned onto tortillas and eaten as an appetizer.
R
RajasRoasted, peeled, and sliced poblano peppers.
RaspadoSnow cone, shaved or crushed ice flavored with a fruity juice or syrup.
ResBeef
S
SalchichaSausage. In Mexico, franks or wieners are referred to as salchica.
SalbuteThick circular masa dough fried and topped with shredded meat, lettuce, cheese and crema.
SalsaSauce
SopeThick circular masa dough fried and topped with refried beans, shredded meat, lettuce, cheese and crema. Sopes generally have a rim to hold the ingredients in.
T
Tacos DoradosDeep-fried tacos filled with shredded meat.
TamaleCorn masa dough stuffed with meat, wrapped in a corn husk or banana leaf, and steamed.
TamarindoThe sweet tamarind fruit is used in aguas frescas, paletas, raspados, dried fruit snacks and salsas.
TampiqueñaGrilled steak served with enchiladas and beans. Comes from the northern Mexican state of Tampico.
TaquitoSmall tortilla, rolled up with meat, and fried.
TingaShredded meat (pork, beef or chicken) cooked in a sauce of tomato, onion, garlic and spices. Often served on tostadas.
TortaMexican sandwich made of bolillo rolls, may be filled with refried beans, shredded or sliced meats, lettuce
TortillaA thin, flat unleavened bread made of masa for corn tortillas or harina (flour) for flour tortillas.
TostadaFried corn tortilla. When on a menu, it may be topped with refried beans, meat, lettuce, cheese, and/or crema.
Tres LechesMeaning Three Milks, this refers to the rich Tres Leches cake, soaked in sweetened condensed milk, evaporated milk and whole milk or cream.
V
Vegetariano/VegetarianaVegetarian (Use ‘o’ for male, ‘a’ for female)