Glossary of Spanish and Mexican Cooking Terms. This reference to Spanish and Mexican cooking terms is definitely a work in progress. Like Mexico itself, Mexican cooking is a subject so vast that it defies efforts to capture it with any degree of comprehensiveness. Nevertheless, it will be added to on a continuing basis. If you are interested in a particular item or term that you do not find, please submit an e- mail query, and I will attempt to find it and add it to the list, if appropriate. A ~ B ~ C ~ Ch ~ D ~ E ~ F ~ G ~ H ~ J ~ L ~ MN ~ O ~ P ~ Q ~ R ~ S ~ T ~ U ~ V ~ X ~ Y ~ ZAAbul. Plant with large leaves which has an anis- like flavor and is used to flavor stews and to wrap tamales.
More often called hoja santa in Mexico and . The paste is made by grinding the seeds with garlic, spices and lime juice or vinegar. Adobo A seasoning paste, usually containing ground chiles, vinegar, garlic and spices that is used to coat meats, poultry and seafood prior to cooking or drying to preserve. Similar to the Yucatan recado or recaudo, and achiote.
If desired serve with sour cream, picante sauce and/or Spanish rice.". Iberico Soho - Enoteca Group . Iberico & Co. Kitchen and Bar, This award winning restaurant by Enoteca Group has been a bustling hit since it opened its.
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- 9/17/2010 Glossary of Spanish and Mexican Cooking Terms. This reference to Spanish and Mexican cooking terms is definitely a work in progress. Like Mexico itself.
- Guatemalan Food and Recipes. Guatemalan food and drink is primarily influenced by the country's Mayan and Spanish cultures. Corn, beans, rice, cheese and tortillas.
Agua Water. Aguacate Avocado. In Nahuatl the avocado was called ahuacatl, which means . For example, pescado ahumado means smoked fish. Ajo Garlic. Ajonjoli Sesame. Albaricoque Apricot. See also chabacano. Alb. Meat, poultry or fish that is ground and rolled into balls with other ingredients before cooking.
Al carb. Also see brocheta. Albahaca Basil. Alegr. An extensive list of the foods referred to by . Several dishes were named after these colorful characters. Arroz Rice. Asado Broiled. Asadero A barbecue or grill. Also a type of cheese the texture of mozzarella that is made with half fresh and half day- old milk.
Asar To broil. Ate Jam. Atole A thick drink, dating from pre- Hispanic times, made with ground, dried corn and water or milk, and occasionally with other ingredients and seasonings, that can be taken hot or cold. At. A plant whose bulbs are used to color foods, and often used as a substitute for saffron.
Mexican cuisine is as complex as any other world cuisine, such as those of China, France, Italy and Japan. It is created mostly with ingredients native to Mexico, as.
Azucar Sugar. Azucarera Sugar bowl. Back to the top. BBacalao Dried fish, usually cod, a traditional Christmas dish in Spain and parts of Mexico. Balch. Often the meat is placed on a grill over a cauldron filled with water, vegetables, beans, chickpeas, herbs and spices to create a soup, flavored with the drippings. B. It is usually fried in an egg batter and is often served al mojo de ajo: with garlic sauce.
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Blanquear To blanch. Blanquillo Egg. A term not used much in Mexico, but which avoids the possible double entendre of the more common huevo, which is also a slang term referring to testicles. Bocadillo Snack or finger food.
Bolillo French style, crusty bread rolls made in the shape of a bobbin that is served with entrees and used for sandwiches. Borracho Literally . Also called alambre which literally means .
A type of corn with large ears and round grains (resembling cacao beans) often used to make tamales cernidos (strained tamales, meaning that the dough is strained to make it extra fine and spongy) and pozole. Cacahuate Peanut. Cacerola Casserole dish.
Caf. Also used to refer to an extra large bottle of beer or any large item. Cajeta A confection made by simmering goat's milk and sugar to a thick paste. A specialty of Celaya now found throughout Mexico. Sell also leche quemada. Calabacita Squash.
Calabaza Pumpkin or very large squash. Calamar Squid. Caldo Soup or broth. Camar. Also refers to the famous cigar- shaped sweets of Puebla which are made with sweet potatoes and fruit. Campechano A term applied to various seafood cocktails.
Campechana Cocktail. Sometimes used in general and sometimes to refer to specific drinks from Campeche where the word cocktail is said to have originated. Canela Cinnamon. Capear To cover food with batter and fry it.
Capirotada A pudding of bread fruit and syrup flavored with spices such as cinnamon and allspice, commonly prepared during Lent. Capul. Also, in parts of northern Mexico, this term refers to a cookout or picnic where meat is cooked over coals.
Carne de puerco Pork. Carne de res Beef. Carne molida Ground meat or hamburger. Carnero Mutton. Carta Menu. Caz. See also tibur.
A specialty of Michoac. Fish that is . Sometimes called tasajo, especially in Oaxaca. Cedazo Strainer or sieve. Cena Supper. Cerdo Pig. Cernidor Sifter. Cernir To sift.
Cerveza Beer. Ceviche See cebiche. Cilantro Coriander. Ciruela Plum. Ciruela pasa Prune. Clavetear To decorate or adorn.
Clavo de olor Clove. Clemole Another word for mole, sometimes used in the diminutive, clemolito. Cocada A sticky sweet made with coconut.
Cocer To cook, boil or simmer. Cocinar To cook. Coco Coconut. Coctel Cocktail. Codillo Elbow or knuckle. Codorniz Quail. Col Cabbage. See also repollo. Coladera Colander, sieve or strainer.
Colonche An alcoholic beverage found in northern Mexico, made by fermenting tunas from the nopal cactus. Color. To cook fruit in syrup. Congelador Freezer. Conserva Preserves. Food preserved in sealed, sterilized jars.
Cordero Lamb. Cortar To cut. Corunda A trangle shaped tamal which is a speciality of Michoac.
See also hongo. Champurrado An atole flavored with chocolate. Charal Minnow- sized fish, often from Lake Patzcuaro in Michoc. Large- leafed vegetable used to flavor soups, stews and to wrap tamales. Chayote A type of squash called Mirliton in the southern U.
S. Ch. A plant whose seeds have been used since pre- Hispanic times as in ingredient in drinks, cereals and tamales. Oil extracted from the seed was one of the few pre- Hispanic sources of fat. Chicozapote Manilkara zapota.
A small brown fruit from the chicle tree from which latex is made. The fruit is quite sweet and excellent in taste.
Ch. Gourd with edible flesh and seeds. Chilaquiles. See antojitos. Chilatole An atole flavored with ground broiled tomatoes and chiles. Chilmole A flavoring paste from the Yucatan made with dried chiles that are dry roasted on a comal until blackened, often with grain alcohol to enhance the charring effect, and other spices. Also spelled chimole or chirmole.
Chilocuil Red maguey worms. Usually made with pork but sometimes with beef, that is boiled, shredded, then fried with ground chiles and other spices. Chilpachol A soup made with crab meat and tomato. Chimichanga Often spelled chivichanga. See Antojitos. Chiquihuite A large, often shallow basket. Chirmole See chilmole. Chirimoya Annona cherimola Mill.
A scaley greenish- brown fruit that is white inside with large seeds. Very sweet with a custard- like flavor and grainy texture. Chivo Goat. Chocolate Chocolate.
Chorizo Mexican or Spanish style sausage. The Spanish version is usually dried and flavored with paprika, while Mexican style chorizo is usually sold fresh either in links or in bulk and is flavored with chiles such as the ancho and pasilla. Chorote An atole served in the state of Tabasco, flavored with sugar and chocolate.
Chuleta Chop (as in chuleta de puerco, or pork chop). Back to the top. DDamiana Turnera diffusa; Turnera aphrodisiaca. Planta turner. An herbal plant found in Baja California that is said to have aphrodisiacal qualities. It is used as an ingredient in a sweet liquor of the same name that makes an excellent addition to the Margarita cocktail.
It is also used to make tea. Dasayuno Breakfast. Literally: Break Fast (Des Ayuno). Dat. Also means browned. Dorar To brown. Dulce Sweet or candy. Dulcer. For example: queso enchilado, is a cheese that has been coated with chile. Enfrijolada. See antojitos.
Enharinar To flour. Ensalada Salad. Ensaladera Salad bowl. En su jugo Meat or poultry cooked in its own juice. Entomatadas. See Antojitos. Entrada Entree. Envueltos.
See antojitos. Epazote Chenopodium ambrosioides. An herb found wild throughout North America that is used extensively to flavor beans, soups, stews and quesadillas. Escabeche A mixture of vinegar, oil, herbs and seasonings used to preserve or .
Stewed or braised. Estrag. See also derretir. Back to the top. GGarnachas. See antojitos. Golosina Candy or sweet. Gordita. See antojitos. Granada Pomegranate. Grasa Grease or fat.
Guacamole Avocado ground to a paste, sometimes mixed with onions, chiles, tomato, lime juice and cilantro. Guajolote Turkey (see also pavo). Guarnaci. A medium large, sour fruit often used in ice cream. Guayaba Psidium guajava L. A medium to small yellow fruit with a fresh, almost sour, pungent taste that is delicious to some and awful to others. The trees leaves were used by the Aztecs in the treatment of diarrhea. Guisado Stewed. Guisar To stew or cook.
Guiso A stew or casserole. Gusanos de Maguey Worms found on the Maguey (agave) plant that, when fried are considered a delicacy. The worm often found in bottles of mescal.
Back to the top. HHaba Boradbeans, Large, yellowish, broad beans of the lima bean family, originally from Europe and popular in Mediterranean cooking. Harina Flour. Harina de Ma. Also spelled yerbabuena. Hierbas Herbs. Higado Liver. Higo Fig. Hojaldre Puff paste.
Hoja Santa Piper sanctum. A plant whose large, soft leaves with the flavor of anis are used as an ingredient in stews and tamales. Often referred to as the rootbeer plant. Especially popular in Oaxaca. See also acuyo. Hongo Mushroom. Also referred to as champi.
Sometimes spelled Guausoncle. A plant related to epazote whose leaves are coated with batter and fried.
Huesos Bones. Huevo Egg. Careful, this is also a slang word for testicle. A safer word to use is Blanquillo, although it is little used in Mexico.
An edible root with much the texture and taste of a cross between an apple and water chestnut. Jitomate Tomato. Also called . A specialty of Taxco. Back to the top. LLangosta Lobster. Lata Can. Leche Milk. Leche quemada Literally . Tree and the edible fruit it bears which is peach colored and almost too sweet to some tastes.
A favorite ingredient in ice cream. Mango Mango. Manitas Pigs feet. Manteca Lard. Manjar A delicious dish or delicacy. Manzana Apple. Mariscos Seafood.
Marquesote A sweet bread or tort usually made with wheat, rice or corn flour and eggs. Masa Dough of ground nixtamal from which tortillas are made.
Mejorana Marjoram. Melaza Molasses. Melon Melon. Membrillo Quince.