MEXICAN CUISINE

         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

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

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