Maria Rojas - Authentic and Festive Mexican Food Recipes

Achiote : Yucatan-style paste made from ground annatto seeds, spices and lime juice or vinegar.
Adobo : A smoky, chili-based sauce with tomatoes, onions, garlic and spices.
Albondiga or albondigas : Meatball.
Al carbn : Any type of meat cooked over charcoal or wood coals.
Al Pastor : Any type of meat cooked over a spit Middle Eastern style.
Anaheim : Long, thin green chili used in the USA to make chili rellenos. In New Mexico, when they ripen and turn bright red they're dried and used in sauces. (A.K.A., Green chilies, chili California or chilaca.)
Ancho : Dried poblano chili.
Annatto Seeds : Small seeds ground up and used in Achiote Paste.
Asada : Term used to describe Broiled.
Agave : Mexican plant. The heart of the blue agave plant (pia) is used to make high quality tequila.
Barbacoa : Meat cooked in an underground pit, usually wrapped in banana or agave leaves.
Birria: Usually made from lamb or goat, or a combination of both.
Bolillo : Coarse, crispy white roll of bread in the shape of a bobbin.
Borracho : When used in a culinary sense, it denotes foods and sauces where a type of alcoholic beverage is an ingredient, such as beer or wine.
Burrito or Burritos : Any food item rolled up in a big flour tortilla.
Cajeta : Confection of goat's milk simmered with sugar.
Carne : Meat, beef or pork.
Carne Asada : Broiled meat, usually skirt or flank steak cooked fast over hot coals.
Carnitas : Pork simmered in fruit juices and used in tacos and burritos.
Ceviche : Raw fish marinated in Mexican lime juice and mixed with tomatoes, onions, chilies and spices. Often served as an appetizer.
Cerveza : Beer.
Chayote : A type of squash.
Chicharrones : Deep fried pork rinds.
Chilaquiles : Fried tortilla pieces topped with mild red sauce and cheese. Served as an appetizer or for breakfast.
Chile rellenos or Chiles rellenos : Ancho or Anaheim chilies, with skins removed, dipped in batter, stuffed with cheese or meat and covered with lightly spiced red sauce.
Chilorio : A meat filling made with boiled, shredded pork that's fried with ground chilies and spices.
Chimichanga or Chimichangas : Deep-fried, meat-filled burrito.
Chipotle or Chipotles : Dried, smoked jalapeo chili.
Chorizo : Fresh, highly seasoned sausage flavored with chilies and spices.
Cilantro : Coriander. An herb used all over Mexico for Mexican food seasoning.
Comida : Meal.
Conejo : Rabbit.
Cordero : Lamb.
Costillas : Ribs.
Cotija : An aged, crumbly white cheese.
Crema : Cream
Dulce : Sweet or candy.
Elote : Fresh corn.
Empanadas : Pastry turnover filled with spicy meat or fruit and sweets.
Enchilada or Enchiladas : Lightly fried corn tortilla dipped in red sauce and stuffed with cheese or shredded chicken or beef.
Epazote : A wild herb used to flavor Mexican food soups and stews.
Escabeche : Mixture of oil, vinegar, herbs and seasonings used to pickle jalapeos and other Mexican foods.
Esquite : A corn based snack called esquite is made of Mexican corn kernels in a plastic cup and your choice of toppings: grated cheese, chili powder like Tajin, Lime Juice, salt and creme or Mayo - Mayonesa.
Flauta : Long corn or flour tortilla filled with beef or chicken and deep fried.
Frijoles : Beans (usually kidney, bayo, pinto or black).
Guacamole : Dip served with tortilla chips of mashed avocado with onions, chilies, tomatoes, lime juice and spices.
Guajillo : Medium hot dried chili.
Gusanos de Maguey : Worms living in agave plants that are considered a delicacy when fried. Also found in bottles of mezcal to denote the particular type of agave plant.
Habanero : Hottest Mexican food chili pepper available.
Harina : Flour.
Helado : Ice cream.
Horchata : Soft drink made by blending ground rice with water or juice and melon seeds.
Huitlacoche or Cuitlacoche : In Mexico, Huitlacoche or Cuitlacoche is a Mexican food delicacy to be savored. Also called corn smut, maize mushroom, Mexican truffle or Mexican caviar. The kernels have a smoky-sweet flavor.
Hueso : Bone.
Huevo : Egg.
Jalapeno or Jalapenos : Medium hot chili pepper.