Ate: A
jellied paste made from the pulp of various fruits, most commonly
quince or guave.
Barbacoa: Meat
wrapped in maguey leaf and pit roasted.
Cabrito: Broiled
kid goat, popular in northern Mexico.
Cajeta: Caramelized
and flavored milk ( usually goat milk ) used as spread and in making
crepes.
Ceviche: A
cocktail made of marinated seafood (usually mackarel), with chopped
onion, tomato, chile, oil and often diced avocado.
Chia: A
beverage consisting of lemonade with tiny native seeds.
Chicharron: Fried
pork rind.
Chiles en nogada: A
seasonal dish (especially popular in September) of stuffed poblano
peppers bathed in a walnut cream sauce and garnished with pomegranate
seeds.
Chiles rellenos: Poblano
peppers stuffed with cheese or ground beef, fried in egg batter and covered
with tomato sauce.
Chongos: Curdled
milk, mixed with egg and with most of the moisture boiled out; syrup
and cinnamon added. |
Cochinita
Pibil: A
Yucatecan speciality consisting of suckling pig cooked in banana
leaves.
Enchiladas: A
tortilla filled with chicken, beef, or fish and fresh white cheese, rolled
up and then fried or cooked then covered in salsa. Swiss Enchiladas are
alsocovered with cream.
Chilaquiles: Wide
slices of tortilla fried until crispy and then bathed with salsa
and topped with white cheese and cream.
Escamoles: Ant
eggs, usually served with fresh tortillas and guacamole.
Guacamole: Mashed
avocado mixed with onions, tomatoes and spices. Served with tacos and as
a side salad.
Gusano de maguey: Maguey
worms, usually served crisp-fried.
Horchata: A
milky white beverage made from rice, melon seeds and cinammon.
Agua
de Jamaica : A
cold drink made from Hibiscus flowers.
Jumiles: Grasshopper-like
insect, usually served toasted.
Mixiote: Mutton
marinated in a somewhat piquant sauce and spices, and served with meat
and chicken, or as sauce for enchiladas.
Mole: A
dark sauce, with numerous ingredients, principally chocolate, chili and
spices, and served with meat and chicken, or as a sauce for enchiladas. |
Picadillo: Minced
meat, mixed with tomato and onion, and seasoned. Used in rolled
tortillas, and in chiles rellenos.
Pozole: A
highly seasoned soup containing hominy kernels, chickpeas, pork, radishes,
sausage, tomato and whatever else is in the kitchen.
Quesadilla: A
tortilla folded once over and stuffed with just about anything -cheese,
meat, mashed potato, squash flower- then deep fried.
Sangrita: Bright-red,
chili-spiced concoction usually served as an accompaniment
to tequila.
Sangría: Red
wine with diced fruit s and lemon juice.
Taco: A
tortilla stuffed and rolled.
Tamales: Corn
meal stuffed with pork or chicken with chili sauces, then steamed cooked
in corn husks. Regional varieties use banana leaves and finer meal.
Torta: A
sandwich, made with a roll of bread ( bolillo or telera) cut in half.
Tortilla: A
thin pancake of corn meal (wheat in northern states). Used in countless
ways as a staple in Mexican diet. Served with meals, rolled to hold
meats, cooked in sauces. |
