MEXICAN
CUISINE
NOTE: WRITINGS ABOUT MEXICAN CUISINE WAS EXCERPTED. NOT COMMERCIAL
Undoubtedly an important part of Mexican culture is its varied cuisine.
When Christopher Columbus started
his search for valuable species in 1492, instead of arriving in India, he found
America, sparking off the conquest of countries which like México opened the
world to new culinary horizons with its universal donation of vanilla, avocado,
corn, tomato and chocolate, among others.
In México there are great regions which have their own gastronomic art.
Due to their variety and deliciousness the cuisine of Puebla, Oaxaca and
Yucatán stand out, however one must not forget the recipes from Bajío (central
part of the country) or the cuisine of the border states. However, it is not
the objective of this homepage to give a paper on the very varied and rich
Mexican cuisine, but to present the basic recipes with the understanding that
the elements needed for their preparation are easily available in Denmark,
which is not the case of the ingredients needed for more sophisticated dishes.
Mexican
food is popular throughout the world. But the kind you're probably used to
-tacos with guacamole, quesadillas, enchiladas and carnitas- is only a small
part of this country's culinary repertoire. With it's variety of indigenous
civilisations, each region in México is marked by a distinct aroma, taste and
texture.
In central México you'll find a blend of Aztec and Spanish. Typical is the
centuries old "mole poblano", a thick, dark sauce made with dried
chiles, nuts, seeds, spices, cocoa and other ingredients. Southern México, with its variety of dried peppers, is famous for its
savoury herbed stews and sauces.
Seafood, garnished with tomatoes and herbs followed by rich coffee is the basic meal along the Pacific Coast.
And in the Yucatán Península, dinner is likely to be a Mayan delicacy like
"pork pibil" cooked in banana leaves with the famed
"achiote" sauce.
In food, as in everything else, the Mexican people have found a way to raise the everyday
basics to an art form.It is also pertinent to point out that the fundamental Mexican food is
based on corn, black beans and Chile. With these considerations in mind, some
easy recipes for Mexican food are presented.
REGIONAL MEXICAN FOOD
Historic Mexican
The
Mayans used to populate Southeast Mexico subsisting on wild game, fish, squash,
beans and corn. Corn was of such importance that a corn god had to be
worshipped for a good harvest. Along the coasts, tropical fruits played a
more important role in food preparation as well - often showing up in seafood
recipes. Mayan food is the basis of what is now considered
"Authentic Mexican."Sample dishes include tamales, barbacoa, ceviche
and atole.
Authentic Mexican
Descended
from the food of the Mayans, authentic Mexican takes advantage of the varied
food sources in Mexico. There are meats, seafood, corn and rich stews and
sauces. Small meals are often served wrapped in a fresh tortilla.
Even basic recipes vary widely in different regions of Mexico. Most meals
served as authentic outside of Mexico are based on recipes from North or
Central Mexico.Sample dishes include carne guısada, mole and tamales.
"Real Mexican" food can easily stir a debate. Exactly what is
Mexican? Many would argue that only foods made historically in Mexico
(made for at least the last 100 years) can qualify. However, the blending
of cultures has brought many variations to authentic Mexican food.
Tex-Mex
Tex-Mex is the blended flavors of Northern
Mexico and the Southern US where Native Americans, cowboys and Mexicans
intermingled cultures. Many traditional dishes have been altered by one
side or the other to create the cuisine style that most Americans consider
Mexican. Tex-Mex also encompasses the Americanized dishes such as Mexican
ingredients used in a casserole instead of served with a tortilla.Sample dishes
include chili, cornbread, tamale pie and fajitas
MEXICO TECHNIQUES
After the
first accidental falling of food into the fire and the first necessary burned
tongue came the discovery that food cooked in fire tasted good. Then came the
slow evolution of cooking utensils. At first, food was probably simply thrown
into the fire. Then perhaps it was suspended above the fire on a green stick.
Eventually, people must have realized that the stones around and in the fire
got very hot. These stones became the first grills and griddles. Later, clay
was used to form pots and comals for cooking. With the introduction of iron to
Mexico by the Spaniards, the grill as we know it arrived in the New World. A
magical change it was.
Mastering
the Mexican approach to grilling is a matter of understanding a few basics.
Once those basics are mastered, anyone can turn out delicious grilled foods.
Beyond the fundamentals lie hundreds of tricks that come to the practitioner
over time. I will try to highlight these throughout this book as I discuss
techniques for grilling different foods. But first the basics:
What to grill: Almost any
kind of meat, fish, poultry, game or vegetable can be grilled. For meat the
easiest items to grill are tender, naturally flavorful cuts. These top cuts
include steaks, chops, filleted fish, boneless poultry, and other relatively
thin, easy-to-eat foods. They do tend to be expensive and can be somewhat
monotonous after awhile. As a chef, I find whole fish, roasts, lamb shanks
bone-in poultry, and the like much more interesting to grill and eat. Foods cooked
on the bone shrink less and tend to have more flavor. While they are more
challenging to cook, they are worth the trouble and tend to be much less
expensive. Many Mexican grill techniques are geared toward less tender foods
that require long, slow cooking.
MEXICAN
CUISINE AND ITS ORIGIN
The popularity of the Mexican
cuisine around the world attests to the tremendous variety of dishes
coming from far and wide across
our country. Love of Mexican food shows an appreciation not only for the constant process of search and
discovery of the right combination of the ingredients, but for the great
Mexican imagination. The richness of our cuisine flows from our concern for
the sensory experience
of eating, for we know that the taste, smell, and look of food can
enrich an inspire the spirit. It is often said that "cuisine is
culture", and to understand the development of Mexican cuisine it is
important to know something of the history of Mexico.
In the
pre-Colombian period, the diet of Mexican ancestors was purely native, with
nutrition based on the great product of Mexican agriculture, corn. When
thrashed and boiled into a "pozole", the corn could be made into
flavorful tortillas and tamales, or rendered into flour for other variations.
The diet of corn was supplemented with vegetables and meat. A great variety of
spices, known as "chile," could be combined with sweet potato, beans,
squash, "chayote", and "jicama". Early mexicans also relied
on herbs such as "los quelites", "quintoniles",
"huazontles", and a wide range of mushrooms. Indigenous wildlife such
as deer, rabbits, armadillos, raccoons, "tepezcuintles", and birds
such as turkeys, pigeons, and quails could also be served. Even turtles,
snakes, and frogs could be made to complement the native American plate. After
the Conquest and during the colonial period, the country's cuisine changed
dramatically with the culinary influences brought along by the Spanish. With
the conquistadores and their descendents came a taste for "cebada" ,
for rice, olives, wines, spices from India, beef, and different kinds of fruit.
Today's
Mexican cuisine is a blend of the original Indian fare with the Spanish. Some
of the greatest innovations in Mexican cuisine came from the inspiration of
nuns, among whose activities were to cook for the monks and priests. In great
feasts held in the honor of the Viceroy, the nuns of the famous convents in
Puebla, Michoacan and Oaxaca attained brilliance in traditional bakery. The
nuns developed many new pastries and covered sweets, including
"natillas", "jamoncillos", "cajetas", and
"buòuelos". The most famous of the nuns creations is the spicy
"mole poblano" sauce born from the "mulli" a typical sauce
of the "nahuas" which combines a variety of "chiles". For a
dinner to receive a new archbishop, one of the nuns of the Convento de Santa
Rosa de Puebla decided to alter the "mulli" by adding other
seasonings such as chocolate, peanuts, sesame and cinnamon just to reduce its
overwhelming spicyness.
During the
19th century, mexican woman played a profound role in domestic life. To be a
good women in Mexico means to have a profound knowledge and great skill in
preparing the cuisine. The imagination, talent and gift for improvisation of
the women of that period contributed much to the recipes which have been handed
down to us. The demand for their delicious dishes around the world is a
testament to them. Mexicans are very proud of their cuisine; to us, it gives a
sense of unity and identity everywhere in the world were they meet.
A COLOURFUL
SYNTHESIS
A Mexicain author, Carlos Fuentes,
say that to know the cultures of the country’s kitchen and the identity, you should first discover and feel the place
the country market their goods and services and restaurants. However, if we
look at the history of the urbanization, we can see the both opposite sides.
With the developing capitalizm, restaurants like hotel and inn has been
becoming places that different classes usually use while the open places
Aristocracts use for trip and showing off.
In the Mexico, it is whole opposite: Arena markets in which tousands of
spices are exhibited has just become the part of touristic town tours. And
people discuss the art and politics in the restaurants. Every feelings and
ideas are shared there. To sum up, each restaurants in Mexico is an alive
organism. With menus and deeper discussions, they are the miror of country’s
kitchen. We can see the three part of synthesis that forms this kitchen in this
culture. First part is the Spanish Kitchen that gybrids who now become big land
owners preserves carefully. Other one is Spanishes who introduce swine meat,
rice and fried to Mexicians. Using large amount of garlic in meals remains from
imperialist Spanishes.
The
other part consists of sea food. Matter of fact, the majority of meals made by sea food has
Spanish town names like “Vecarrus”. The yellow souce prepared with “saffron”
and “tomatos” is the first priority of Mexician kitchen. Let’s move on to dessert. In the book called
“ Hybrid Meals and Family’s Hand Book” talks about tousands types of dessert in
Mexician kitchen. And the most of these are depending on Spanishes. Just as,
Duceria Restaurant in the sity center has a hundred kinds of dessert in its
menu.
Other
side of mexician kitchen and the main characteristics of it is to cook with
steam. These meals cook with tightly close pots are always presented with thick and wealthy souce.
The meat in Mexico is very limited material.
For this reason, they consider coop animals most. Avocado puree used as
Guacomole sauce and Chili spices that has variety more than a hundred is the
priority accesories in this kitchen.
There is
also Chili Cheese. Already using these spices large amount and various forms
gives the name of having a bitter taste kitchen to this kitchen.
We should also talk bout local apperizers. It
is hard to find these appetizers in the Mexician restaurants. However, if you
go to Mexico in any time, you can find these in Don Chon Restaurant, such as
guacomole, it means Avocado sauce, guanos De Magvey, Escamoles and Ahuautle.
The last
part of Mexician kitchen is called Astecs Kitchen we can mention about
Tortilla, which is presented to Latin America and Mexico, that means Corn
Bread.
AND THE GOD CREATED CORN
What
rice in chine is exactly similar what corn in Mexico. Even today, Mexicians
believe that Corn is the gift of the God given them. Just as, they give a
personality to Corn.
The born
of Corn is depending on the legend. In the past, this crop went on his
existence behind of mountains. One day, the group of ant escaping from winter
coming discovered the Corn in the depth of Earht. A fox that was able to have
an ant spreaded the news everywhere. But, there is nothing to do for people.
They have no technology to go into the depth of Earth. They could not take Corn
to sunshine. Asking for wise people, they decided to pray The Rainy God. The
Rainy God with a great lightning broke into the rocs and made it pieces.
However, some of them become coal. From then to now, four types of Corn are
sowed in Mexico: black, red, yellow and white Corn.
This
holy nourishment food has affected spanishes who gets ready to discover this
new continent as well as natives. According to many spanish peders, Corn is a
miracular crop. Dr. Juan Cardenas talks bout the secrets of this plant which
creates miracles in his book dated in 1951.
It can be discussed that nourishment and miracurality of it. However, it is
obvius that Corn is a sacrificing plant. Although it needs so much sunshine and
warm, it fruits even in the height of 3000 meters
BASIC FOOD OF MEXICO
You’ll encounter all of these in
your first few days in Mexico:Tortillas. The staple food of generations of
ordinary Mexicans, tortillas can be made of flour (more common in the north) or
maize (the traditional method and still the most common in the south). Often
served alongside a meal as bread would be, tortillas are also used in many
typical dishes – rolled and baked for enchiladas, fried for tacos or grilled
for quesadillas. Frijoles (beans) A good source of protein, beans of different
varieties are most commonly boiled and then fried. They can be a main
ingredient in a meal or served almost as a garnish.
Chilies In general, the bigger the chili, the milder the flavor. Large
Poblano chilies are stuffed and served as a main course, the small habañero is
ferociously hot. To ask if a dish is spicy, say "es picante?" –
though hotel menus will often specify dishes that might offend tourist
palates.Guacamole Avocado mashed with onions, chilies and cilantro (coriander).
Served as a dip or as a garnish.
Salsa a salsa is actually just a sauce, although it is most commonly
associated with the red or green mix of tomatoes, onion, chili and cilantro
(coriander) served on your table as a relish or a dip. Beware of ‘salsa
habañero’ in innocuous bottles like small jars of ketchup, and always try just
a little salsa first as a precaution.
Tequila This infamous spirit
is most commonly served to tourists in the form of a margarita – mixed with
lime juice in salt-rimmed glasses. It is actually derived from the maguey plant
– a spiky bush often seen growing in fields. Mezcal is a cruder form of Tequila
traditionally served with a worm in the bottle – the worm should be eaten when
the bottle is finished!
Cerveza Mexican beers are now known all over the world. Corona, Sol and
Dos Equis are common brands, usually served cold and a very refreshing
alternative to iced drinks.
TYPICAL DISHES
For more examples,
take a look at the sample menus shown in many of our hotel features.Ceviche Raw fish marinated in lime juice, often
in a chopped salad. Chills Renellos Large Poblano chilies stuffed with cheese
or spicy meat (picadillo). The chilies are mild, though the sauce may not
be.Enchiladas Tortillas coated in a tomato and chili sauce, stuffed with
vegetables, chicken or pork then folded and baked. Despite the chili content,
enchiladas are often fairly mild. Enchiladas suizas are topped with sour
cream.Huachinango Red Snapper, a common feature on the menus at coastal
resorts. Often available ‘al gusto’ or cooked in a choice of
methods.Quesadillas Tortillas stuffed with cheese, folded and grilled. A simple
dish often served with beans or a little salad and suitable for those avoiding
anything spicy.Mole sauce a wonderful rich sauce made with the unlikely
combination of chocolate, chilies and many spices. It can be red or green
depending on the ingredients and the moles of Puebla and Oaxaca are
particularly famous, hence ‘mole poblano’ or ‘mole oaxaqeño’. The sauce is
often served over chicken, though turkey is more traditional.
Pipían
sauce another of Oaxaca’s specialties, pipían sauce is green and made from
pumpkin seeds. It is often served over chicken. Poc Chuc another Yucatecan
specialty, where pork fillet is cooked with tomatoes, onions and spices.Pollo
Pibil a Yucatecan specialty, not often found outside this region. It
traditionally consists of chicken marinated in orange and spices then barbecued
in banana leaves.
Tacos Tortillas fried until they are crispy and
served with various fillings.Tamales Cornmeal paste wrapped in corn or banana
husks and often stuffed with chicken, pork or turkey and/or vegetables, then
steamed.Tortas Mexican sandwiches, often large rolls with generous
fillings.Tostados Thin and crisp tortillas served loaded with guacamole, sour
cream, chilies, chicken etc.
AT BREAKFAST
Continental
breakfast or ‘American’ bacon or ham and eggs are often available. Mexicans
often have just coffee and sweet rolls first thing in the morning with a more
substantial meal around 11am, but many of the options below could feature on
your breakfast menu. Egg dishes are popular and very tasty, often served with
beans.
Plata de
Frutas Mixed fruit plate, perhaps including banana, mangoes, melon, or papaya.
Chilaquiles Tortillas stir fried with onions, spices and maybe chicken, topped
with cheese and served with a sort of gravy.
Huevos revueltos Scrambled eggs, often served
with bacon (con tocino) or ham (con jamón)Heuvos a la Mexicana Scrambled with
chopped tomato, onion and chilies. Huevos Rancheros Fried and smothered with a
chili sauce, often hot.Huevos Motuleños Fried eggs on tortillas, covered with a
sauce of tomatoes, chilies, peas and ham. Topped with cheese and served with
refried beans.
The Polan Fossils that has been discovered indicates the existence of
this plant before 60000 years. It is also supposed that this plant are
regularly sowed 8000 years before christ. It is asserted that Valleys in
Techuan Zone are full of Corn field 3000 years before Christ. Corn which is the
main material of Mexician kitchen shows different associations to both Mexico
and Latin American countries. 42 types of Corn whose height can change between
80 cm and 5 m has been grown up in Mexico. But the most important one is the
number of meals which consists of Corn. According to Mexico National Culture
Museum, 615 kinds of meal is cook by Corn. 116 of them are kind of Tortilla
called Mexician Bread.
Tortilla, mexician bread, which is prepared
with Corn paste by Mexician women and then presented into the napkin after
cooking by coal is really thing that arouse nostalgial feelings upon people.
Types of Tortilla sold by mobile sellers with their skillfully hands in ever
street in Mexico play starring in their life.
NOTE: WRITINGS ABOUT MEXICAN CUISINE WAS EXCERPTED.NOT COMMERCIAL
VOCABLARY OF MEXICAN KITCHEN
Abobora: A round, hard shelled, thick
fleshed winter squash. It's similar in texture and flavor to butternut squash
Aceituna: Olive
Acitrón: Candied cactus fruit
Achiote: Annato tree seed
Achiote Paste: Achiote ground with spices and lime
juice or vinegar
Adobo: A spicy paste used while cooking
meats, poultry and fish or storing chipotles
Agua:Water
Aguacate: Avocado
Aguamiel: Juice of the maguey plant
Ahumado: Smoked
Anis Estrell ado: Star anise - star shaped spice from Southeast
Asia with a smoky, licorice like flavor
Anona:Sugar apple - an oval fruit covered with light green knobby protuberances
Aji Ayucllo: Wild pepper found in the jungle
Ajo: Garlic
Albaricoque: Apricot
Alambre:The skewer used in anticuchos
Albóndiga: Meatball (does not need to
actually be meat)
Albahaca: Basil
Almeja:Clam
Almendra:Almond
Almíbar:Syrup
Almuerzo:Second
breakfast
Anaheim Pepper:Used in mild dishes as a seasoning
Ancho :Dried
poblano chile
Annatto Oil :This hard, rectangular, rust
colored seed has a tangy, earthy, almost iodine-like flavor. It's sold in paste
form in some regions however most use the seeds
Anticuchos:Spicy beef kabobs
Aperitivo: Appetizer
Apio:Celery
Arracheras:Skirt steak
Arroz:Rice
Asado:Broiled
Asadero :A soft, mild cheese
Atole :A thick beverage made form corn or
rice
Atún :Tuna
Azafrán :Saffron
Azucar :Sugar
Bacalao :Dried fish
Bañar :To immerse in sauce
Barbacoa :meat (usually cow's head) baked in
an earthen pit
Báscula :Scale
Batata :Latin American sweet potatoes
Batir :Beat
Bizcochos:Cookies or sweet buns, generally
flavored with anise
Blanquear :Blanch
Bocadillo :Snack
Bolillo:Crusty rolls stuffed for sandwiches
Bonito:Latin American sweet potatoes
Boracho:Cooked with beer or other alcohol -
drunken
Borrego:Sheep
Brasear :Braise
Brocheta:The skewer used in anticuchos
Bunuelos :Thick tortilla like wheat bread
fried and served with ice cream or sugar as a dessert
Burrito:Almost anything rolled in a large
tortilla
Al Carbón :Barbecued over wood or charcoal
Cabrito :Young goat
Calabaza :A round, hard shelled, thick
fleshed winter squash. It's similar in texture and flavor to butternut squash
Calamar :Squid
Caldo:Soup, broth
Camarón:Shrimp
Camote :Latin American sweet potatoes
Campechano:Seafood cocktail
Canela:Cinnamon
Capirotada :A dessert pudding served in the
Easter season
Caramelo :Caramel
Carne :Beef
Carne asada :Broiled beef
Carne Guisada:A beef stew served over rice or
tortillas
Carne Molida :Ground Beef
Cayenne :Used in many hot sauces
Cazuelitas: A thin tortilla molded into a
shallow bowl and deep fried before being filled
Cerveza:Beer
Caviche (Cebiche):Raw seafood cooked by marinating in
citrus juice
Chimichanga:Deep fried burrito
Chalupas:Thick, filled, boat shaped
tortillas
Champurrado:Chocolate atole
Chícharo:Pea
Chicharrónes:Fried pork rinds
Chilatole :Chile and tomato atole
Churros:Strips of deep fried pastry
sprinkled with sugar
Chorizo:Spicy pork sausage
Cilantro:A popular herb that has a citrus or
soapy taste depending on our taste
Cocina:Kitchen
Comal:The round griddle used to cook
tortillas
Comino:Cumin
Coriander :Seeds of cilantro. Used
alone or ground as cumin
Cotija:A hard cheese also known as queso
añejo
Cucharada:Tablespoon
Cucharadita:Teaspoon
Cumin:Ground coriander
Derretir:Melt
Desayuna:Breakfast
Deshuesar:Debone
Desvenar :Devein
Dulce :Sweet. candy
Durazno:Peach
Empanada:Fruit filled turnover
Enchiladas:Corn tortillas are cooked in oil,
dipped in sauce, filled and baked with more sauce
Enfrijoladas :Corn tortillas filled and folded
in half - topped with thinned frijoles before baking
Entrada:Main dish
Envueltos:Fried tacos
Escabeche:Pickling mixture
Escurrir:Strain
Fideos :Pasta, generally angelhair
Flan :A baked custard dessert topped
with caramel
Flauta :Deep fried, stuffed corn
tortillas
Freir:Fry
Fresadilla:Tomatillo
Fresas :Strawberries
Frijoles:Beans
Frijoles Refritos :Refried beans
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Granada :Pomegranate
Granadilla :Round, lime size fruit has bright
orange, highly perfumed, bracingly tart flesh. Also called passion fruit,
parcha and maracuya
Gorditas :A thick tortilla, deep fried and
stuffed in the air pocket similar to pita bread
Guacamole:A mashed avocado condiment often
served as a dip
Guisado:Stewed
Guascas :The herb is rarely seen in North
America, however the Colombians residing in the US substitute canned asparagus
or frozen or fresh.
Guava :Small green or yellow egg shaped
tropical fruit, when ripe, resembles taste of peaches
Habenero:Hottest pepper available.
Hervir:Boil
Horchata:A sweet rice drink "Concerning
the word "Horchata"; this drink is "una agua fresca
predilecta"from the state of Oaxaca, Mexico. Yes it does consist of
boiling the rice with water, sugar and cinammon. Traditionally, it is
served cold with little chunks of "melon" or cantaloupe."
Aperez18
Hornear :Bake
Huevos :Eggs
Huicoy :A round, hard shelled, thick
fleshed winter squash. It's similar in texture and flavor to butternut squash
Jalapeño :America's most popular pepper
Jicama :Crisp, tan skinned white fleshed,
turnip shaped root in the bean family. This is used in salsas as well as green
salads
Jugo :Juice
Langosta :Lobster
Leche :Milk
Leche de Enco :Coconut milk
Leche Quemada:Burnt milk candy
Lechuga:Lettuce
|
Maíz :Dried corn
Malanga :Root looks like a gnarled, brown
skinned carrot. The flesh can be pink, yellow or cream colored. The flavor is
suggestive of potatoes and beans
Mamey Sapote:Looks like an elongated coconut.
Manioc:Yucca
Mango:Tropical fruit, orange flesh
Manteca:Lard
Maracuya :Round, lime size fruit has
bright orange, highly perfumed, bracingly tart flesh. Also called granadilla,
parcha and passion fruit
Margarita :A tequila based cocktail
generally made with citrus and triple sec
Mariquita Cutter:Slotted board with a super sharp
blade is used for cutting plantains, yuccas, and other root vegetables
Masa:Dough
Masa Harina :Masa processed with lime. An
easy mix for tortillas and tamales
Metate:A rectangular stone grinding bowl
Mezclar:Mix
Molinillo :This intricately carved wooden
beater is used for making drinks like Chocolate Mexicano
|
Names:Yams
Nogada :Sauce made from ground nuts
Naranja Agria :sour orange is a member of the
citrus family that looks like an orange
Nopal:Edible cactus
NuMex Big Jim Pepper:Largest chile, created from the New
Mexican Chile in 1975
Olla de Presion :Pressure cooker
Ostión :Oyster
|
Pan Dulce :Sweet rolls
Panela :A crumbly cheese
Pasilla Pepper:Name means "little
raisin"
Passion Fruit :Round, lime size fruit has bright
orange, highly perfumed, bracingly tart flesh. Also called granadilla, parcha
and maracuya
Parcha :Round, lime size fruit has bright
orange, highly perfumed, bracingly tart flesh. Also called granadilla, passion
fruit and maracuya
Parrilla:Cast-iron grid or grate is used for
grilling or making tortillas
Pepitas :Pumpkin seeds
Pescado :Fish
Peter Pepper :Rare ornamental pepper
Pica de Gallo:Minced or processed salsa
Picada :Gordita
Piloncillo:Pressed, unrefined dark brown sugar
Piña:Pineapple
Piñon:Pine nut
Piquin:Chile pepper often used to flavor
vinegars
Plantain:Banana scented and banana shaped-
larger than a banana
Poblano:Popular chile for chile rellenos
Pollo:Chicken
Postre :Dessert
Puerco:Pork
Pulpo :Octopus
Quesadillas:Tortillas stuffed with various
ingredients (cheese one) and folded in half. They can be fried, baked,
sautéed or grilled until cheese melts forming a seal
Queso:Cheese
Queso Añejo :A hard cheese also known as
cotija
Queso Fresco :Homemade or very fresh cheese
Quinoa :Tiny, round, ivory colored
grain, originated in the Andes Mts. When cooked it swells to four times its
size and looks like a tiny disk with a C-shaped tail
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Rajas :Fried poblano slices
Rallar :Grate
Relleno :Filled
Rocotillo :This chile looks like a
miniature patty pan squash. Orange, yellow, or pale green, it's no larger
than the tip of your thumb. It's highly fragrant and aromatic
|
Salsa:A popular tomato based condiment
Salsa Cruda :Uncooked salsa
Salsa Fresca :Uncooked Salsa
Sangrita :Cocktail made of orange juice,
grenadine, chile and tomato juice served on the side of tequila
Sapodilla:Round or exhaled fruit with a thin,
dusky brown skin and off-white flesh, sapodilla tastes like a pear soaked in
maple syrup
Seca:Dry
Serrano:Comes ready to eat in red and green
Sofrito :The cornerstone of countless
Latino dishes, including soups, stews, rices, beans
Sopa :Soup
Sopa Seca :Rice or pasta dish
Taco :Soft tortillas wrapped around
almost anything with no seal on either end
Tacos al Pastor :Pork tacos
Tamal :Singular of tamales
Tamales :Your choice of filling surrounded
by masa and steamed. A traditional meal of celebration
Taquitos :Small flautas
Tejolote :Pestle
Tequila:Liquor from the blue agave
Tlacoyos:Tortilla dough encloses a simple
filling and is grilled on a comal
Tomatillo:Looks like a small tomato with a
husk. Used in green sauces
Torta:A sandwich served on a bolillo
Tortilla:A flat Mexican bread made of
cornmeal or flour.
Tripas :Tripe
Uva :Grape
Uva Pasa :Raisin
|
Vains de Vanilla :Vanilla bean
Al Vapor :Steamed
Vino :Wine
Xnipec :A type of chile sauce
Yautia :Root looks like a gnarled, brown
skinned carrot. The flesh can be pink, yellow or cream colored. The flavor is
suggestive of potatoes and beans
Zacahuil :The largest tamal - eaten in the
East Coast of Mexico
Zanahoria :Carrot
NOTE: WRITINGS ABOUT MEXICAN CUISINE WAS EXCERPTED.NOT COMMERCIAL
