Saturday, June 17, 2006

Mexican Descriptions

Albondigas: meatballs.
Atole: a thick, hot gruel made from corn.
Biscochitos: an anise-flavored cookie.
Burrito: a white flour tortilla, filled with meats, beans, cheese, or a combination of these, and rolled. Often served smothered with chile sauce and melted cheese.
Capirotada: a raisin and walnut pudding.
Carne Adovada: cubes of pork that have been marinated and cooked in red chile, garlic and oregano.
Chalupas: (little boats) corn tortillas fried into a bowl shape and filled with shredded chicken, and/or beans, and topped with guacamole and salsa.
Chicharron: pork skin, fried crisp.
Chile con queso: chile and melted cheese mixed together into a dip.
Chiles Rellenos: roasted, peeled and stuffed (often with cheese) chiles, usually dipped in a batter and fried.
Chimichanga: a burrito that's deep fried, and smothered with chile and cheese.
Chorizo: a spicy pork sausage, seasoned with garlic and red chile.
Cilantro: a pungent green herb used in salsas, etc; the seeds are coriander.
Empanada: a turnover, filled usually with a sweetened meat mixture or fruit.
Enchiladas: corn tortillas filled with meat, beans or cheese, and either rolled, or stacked, and covered with chile sauce and cheese.
Fajita: strips of grilled steak or chicken that come with tortillas, sauteed peppers and onions, and other side dishes to make do-it-yourself burritos.
Flan: caramel custard dessert.
Flautas: tightly rolled, fried to a crunch, enchiladas.
Frijoles: beans.
Guacamole: mashed avacado, usually with chopped onion, tomatoes, garlic, lime and chile. Horno: outdoor, beehive-shaped ovens.
Huevos Rancheros: corn tortillas, topped with eggs, usually fried, smothered with chile and cheese.
Jalapenos: small, fat chiles, very hot, frequently used in salsa.
Menudo: a soup made with tripe and chiles (known as "breakfast of champions").
Nachos: tostados topped with beans, melted cheese, sliced jalapenos, sometimes served "Grande" with ground beef, or shredded chicken, guacamole and sour cream.
Natilla: soft custard dessert.
Pico de Gallo: salsa with chopped fresh chiles, tomatoes, onions and cilantro.
Posole: a thick stew made with hominy corn simmered for hours with red chile and pork.
Quesadilla: a turnover made of a flour tortilla, filled with cheese or other ingredients, then toasted, fried or baked.
Refritos: beans that have been mashed and fried, most often in lard.
Salsa: generally an uncooked mixture of chile, tomatoes, onions.
Sopaipilla: a puffed, fried yeast bread, that's eaten split and filled with honey-butter.
Taco: a corn tortilla either fried crisp, or just softened, and filled with meats, cheese, or beans, and fresh chopped lettuce, onions and tomatoes.
Tostados: corn tortilla chips, also, a open face corn tortilla covered with refried beans, salsa, cheese, and chopped lettuce and tomato.

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