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.
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