Lambert's Spanish-English Food-Related Glossary

Editor's Note:  Richard Lambert, owner of Richard Lambert Tamales in Santa Barbara, California and founder of National Tamale Day, compiled a Spanish-English food term glossary during the year he spent living in Mexico City. It's a great resource for anyone involved in the food & beverage industry. It's is especially helpful language lesson for your employees who speak only English or only Spanish.

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This is a glossary I created while living in Mexico City and “exploring” the food scene. I came to realize it was like eating grape nuts. . . the more you eat, the more there is!   –Richard Lambert

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A la Brasa  Charcoal grilled

A la Diabla  Spicy

A La Mexicana  Anything stir-fried with onions, tomatoes, and green peppers.

Abarrotes  Groceries

Abobora  Round, hard shelled, thick fleshed winter squash similar to butternut squash.

Abuelita  Brand of chocolate used to make hot chocolate.

Aceite de Oliva  Olive oil

Aceituna  Olive

Acelga  Swiss chard

Achiote  Historically Mayan, this dark orange-red paste is made from seeds of the annatto tree. It is used as a rub on fish, poultry, and red meat. The flavor is earthy and slightly bitter.

Achuras  Leftovers

Acitrón  Candied cactus fruit

Adobado  Means “marinated” in Spanish, and refers to something cooked in adobo sauce.

Adobo  Chile paste used as a rub or sauce base for many Mexican dishes. It is made from a blend of ancho, guajillo, and chipotle morita chiles, plus spices and vinegar.

Agridulce  Sweet and sour

Agrio  Sour

Agua de Tamarindo  A sweet and tangy drink made with the flesh of the tamarind pod that has been boiled in water, liquified, and combined with sugar.

Agua Fresca  A non-alcoholic drink made from a choice of fruits (also grains, seeds, or flowers) and blended with sugar and water. Mexico City street food vendors also offer what they call "medicinal" blends, such as pineapple, guava, parsley, and lime to boost your vitamin C intake, or alfalfa, cucumber, and pineapple as a diuretic. Mexicans have been adding spirulina (consumed since Aztec times), aloe vera, and bee pollen to their agua frescas since long before the Spanish arrived in the 16th century.

Aguacate  Avocado

Aguachile  Type of ceviche originally from Sinaloa.

Aguamiel  Also known as agave nectar, this is the sap of the agave plant. It is used in its  fermented state to make pulque.

Aguayón de Res  Sirloin

Agujas Cortas  Beef short ribs

Ahumado  Smoked

Ajo  Garlic

Alambre  Made with meat, onions, chiles, and bacon--all grilled and served with tortillas. This dish is sometimes topped with cheese, and is the Mexico City version of fajitas.

Al Carbon  Cooked over charcoal or wood.

Al Horno  Roasted or baked in an oven.

Al Mojo de Ajo  Fish with garlic.

Al Vapor  Steamed

Albahaca  Basil

Albóndigas  Mexican meatballs that are most often used in the traditional albóndigas soup.

Alcachofa  Artichoke

Alegrías   Purported to be the oldest candy made in Mexico, it is made with toasted pecans, peanuts, piloncillo, and pepitas (pumpkin seeds).

Alino  Dressing, seasoning

Alitas  Chicken wings, short for alitas de pollo.

Almeja  Clam

Almendra  Almond

Almibar  Syrup

Almuerzo  Lunch

Alubias Rojas  Kidney beans

Amaranto  Amaranth. This plant was so important to Mexico’s pre-Hispanic cultures that it was fashioned into images of their gods. It contains 75 percent of total human nutritional requirements. The plant’s leaves and seeds are used in salads, egg dishes, atoles, puddings, and cakes.

Anacardo  Cashew

Añejo  Firm, aged cheese traditionally made from goat’s milk, though now commonly made from cow’s milk.

Aona  Sugar apple. An oval fruit that is covered with light green bumps. Annona squamosa is a compact tree or shrub that produces this edible fruit.

Antojito  Snack, translates as “little craving.” From the hand-lettered banner at the smallest street stand to the menu of the most elegant of restaurants, antojitos are a menu staple.

Apio  Celery

Arándano  Cranberry

Arenque  Herring

Arepa  Flat, round corn cake that is stuffed.

Arrachera  Thin sliced, grilled hanger steak with spice and cilantro marinade. Popular taco filling.

Arroz  Rice

Arroz a la Tumbada  Traditional soup of mixed seafood, popular in the state of Veracruz.

Arroz con Leche  Iconic Mexican rice pudding dessert.

Asado  Roasted

Asado de Bodas  Pork stew with dark chocolate added toward the end of the cooking process to add a rich flavor. Particularly popular in the city of Zacatecas, where it is often served at wedding banquets.

Asiento  Unrefined pork fat, typically used by street food vendors.

Atápakuas  Traditional thick soup originating with the Purepecha people of Michoacán. There are a variety versions, though the main ingredients usually include guajillo chiles, vegetables, and masa as the thickening agent.

Ate  Compressed fruit pastes, usually made with guava or mango. Markets carry bricks to be sliced and served, as a dessert, with a smooth cheese on crackers.

Atole  Pre-Hispanic beverage made from corn dough or rice. Atole is made by toasting masa on a comal (griddle), then adding water that was boiled with cinnamon sticks. The resulting blends vary in texture, ranging from a porridge to a thin liquid. It can be served hot or cold. Although atole is one of the traditional drinks of the Mexican holiday, Day of the Dead, it also is served throughout year at street food stands.

Atún  Tuna

Avena  Oatmeal

Ayocote  Also called runner bean, this was one of the first crops cultivated in Mesoamerica. It is a large bean that varies in color and is used in salads, soups, and casseroles.

Azúcar  Sugar

Bacalao  Fish stew, usually made with dried cod. This is a traditional Christmas dish in Mexico.

Bagre  Catfish

Balché  Alcoholic beverage, Mayan in origin, made with honey and the bark of the balche tree.

Banacora  Agave-derived liquor made in the state of Sonora.

Barbacoa  Barbecued meat, traditionally lamb, which is wrapped in maguey and slow cooked in an earthen pit. Today, barbacoa is often prepared in stainless steel containers rather than an earthen pit.

Barra  Loaf of bread/baguette

Barriga  Pork belly

Batido (de leche)  Milk shake

Bayo  A variety of brown bean whose color can vary between light and dark brown. This bean is more popular in northern Mexico.

Bebida  Drink (noun)

Berenjena  Eggplant

Berza  Cabbage

Betabel  Beet

Bien Hecho  Well-cooked meat

Bijol  An intense orange coloring agent that gives rice its yellow color.

Biónico  Popular salad, originating in the Guadalajara area, that features fresh cubed fruit blended with crema and topped with granola, shredded coconut, raisins, and sometimes honey.

Birote  Baguette-style bread roll.

Birria  Spicy stew specialty of Jalisco, similar to barbacoa, but made with goat instead of lamb. At birria stands you can choose to have the stew broth and meat served together, or have the broth served on the side. Locals add lime juice, diced onion, cilantro, and salsa. They also believe this stew is a good hangover remedy.

Bistec  Beef steak

Bizcocho  Cupcake or cookie, often flavored with anise.

Blanco de Patzcuaro  Mild flavored freshwater fish from Michoacán. It is usually fried in egg batter and served with a garlic sauce.

Bocadillo  Appetizer or snack

Bocoles  Corn masa cakes, usually stuffed. Similar to a gordita.

Bohemia Obscura  Dark beer developed by German immigrants.

Bolillo  French-style, crusty bread roll in the shape of a bobbin that is used to make sandwiches (tortas).

Bollos de Crema  Cream puffs

Boniato  Sweet potato

Borracho  Means “drunk.” In a culinary sense, it refers to sauces made with pulque, beer, or tequila, and also to beans cooked with pulque or beer.

Borrega  Lamb

Botana  Snack

Botella  Bottle

Budin  Pudding

Budín Azteca  A cream, cheese, chile and tortilla pie.  Also known as Mexican lasagna because the dish somewhat resembles a layered lasagna.

Buñuelo  Thick, tortilla-like wheat bread, fried and flavored with syrup or honey, and often anise and cinnamon as well. Sometimes served with ice-cream as a dessert.

Burrito  Consists of a large wheat flour tortilla that may contain a variety of fillings and is wrapped into a closed-ended cylinder. The provenance of the burrito is unknown, though it is fairly certain the Aztecs never made anything similar to a burrito. Burritos made in the United States are generally larger than versions made in Mexico.

Cabrito  Young goat

Cacahuates en Vaso  Spicy roasted peanuts

Cacao  Chocolate and cocoa come from the cacao tree, which is native to Mexico. The state of Tabasco is the main region for cacao cultivation.

Cacahuazintle  Heirloom variety of white dent maize (corn) originating in Mexico. It has a large ear with grains that are more white, round, and tender than typical field corn. This makes it ideal for grinding into masa to be used for tortillas, tamales, atole, pozole, and other corn-based dishes.

Café de Olla  Black coffee made by boiling coffee beans in a large clay pot along with piloncillo (similar to molasses) and cinnamon.

Café Lechero  Strong espresso mixed with hot milk.

Cajeta  Caramel dessert similar to dulce de leche, but made with goat’s milk instead of cow’s milk.

Cajeta Sayula  Brand of candy made with whole milk, sugar, vanilla, rice, and flour. This is a popular souvenir gift because of its unique wooden box packaging.

Calabacín  Zucchini

Calabacita  Variety of summer squash.

Calabaza  Pumpkin

Calabaza en Dulce  Candied pumpkin, a traditional Day of the Dead treat.

Calamar  Squid

Caldillo de Jitomate  Tomato broth

Caldo  Soup, or broth, fortified with poached chicken, rice, cilantro, serrano chiles, and onion.

Caldo de Camaron  Spicy shrimp soup thought to be a good hangover remedy. 

Caldo de Pollo  Chicken soup.  Mexico City fondas can always be counted for good soups. This is one of the most traditional and widely served.

Caldo Tlalpeño  This spicy soup is among the most indigenous of foods in Mexico City. It originated in a village—now a Mexico City suburb—called Tlalpan. Caldo tlalpeño is made with chicken, chickpeas, carrots, and green beans cooked in chicken broth flavored with with garlic and onion.  Caldo tlalpeno is often served with avocado slices and diced cheese, and accompanied with lime. The soup is reputedly an effective hangover cure.

Caldo Xóchitl  Soup made with chicken, avocado, cilantro, tomato, serrano chiles, and onion.

Calle Carrito de Comida  Street food cart

Calle Lopez  One of the great food streets in Mexico City.

Calle Madero  Created in 2010, a pedestrian-only street in the Centro Histórico. It is lined with restaurants, shops, cantinas, hotels, and is visited daily by thousands of people on foot.

Camarón  Shrimp

Camarones Enchipotlados  Shrimp in chipotle sauce. Originated in Veracruz.

Camote  Sweet potato. Grown throughout Mexico, these reddish tubers are readily available in markets, yet most restaurants merely use them as a garnish or flavoring for another dish. Nevertheless, the camote cart is one of the popular (and oldest) street food traditions in Mexico City. It even has its own loud, high-pitched whistle. Most camote vendors (camoteros) sell both plantains and sweet potatoes-- served with strawberry jam and condensed milk--which are cooked on a bed of charcoal inside an oven built into the cart.

Canela  Cinnamon. Most cinnamon used in the United States is actually cassia. Canela is more mellow, and plays well in savory Mexican dishes as well as cafe de olla.

Cangrejo  Crab

Capeado  Covered with batter and fried.

Capirotada  Dessert pudding traditionally served during the Easter Lent season.

Capsaicin  (pronounced “kap-SAY-uh-sin”) Naturally occurring chemical that determines the heat level in chiles. Most of the capsaicin is concentrated in the chile’s membranes and seeds.

Capulin  Tree that is considered to be a form of black cherry. It has edible cherries and also produces a sap used in native remedies. Capulin trees grow in a few high-altitude parts of Mexico. The fruit ripens in late summer and can be bought from indigenous Otomi ladies on the streets of Temoaya, about two hours from Mexico City. The fruit is also made into jam.

Carambola  Star-shaped tropical fruit with sweet and sour flavor. Carambolas are eaten out-of-hand, sliced and served in salads, or used as garnish on avocado or seafood.        

Caramelo  Caramel                                                                                                                 

Carne  Meat                                                                                                                             

Carne Asada  Beef, usually skirt steak, grilled and served in slices.                                     

Carne Deshebrada  Shredded beef                                                                                             

Carne Molida  Hamburger                                                                                                      

Carne Picada  Thinly sliced, or shredded beef                                                                            

Carnero  Mutton

Carnitas  Pork simmered until the liquid evaporates and all that’s left is fat. This fat then fries the pork, giving the pieces savory, crispy edges, a process similar to French confit.  Carnitas is a native dish of Michoacán. The pork pieces which are typically offered by Mexico City street vendors include--

             Bofe  Lung

             Buche  Stomach

            Cachete  High fat meat

             Chamorro  Knuckle

             Costilla  Rib 

             Cuerito  Skin (not the same as the crispier chicharrón)

            Machito Intestine

             Maciza  Meat with skin or bone

             Oreja  Ear

             Surtida  Includes a little bit of all the parts

Carta  Menu

Cascara  Rind

Cata de Vino  Wine tasting

Cazuela  Earthenware bowl used to cook guisados and a variety of other soups and stews.

Cebolla  Onion. Onions are used in Mexican cooking at practically every meal, and white onions are the cebollas of choice. The exception is in Yucatán, where red onions are preferred.

Cebolla Morada Curada  Pickled red onions. A signature ingredient in traditional Mayan recipes.

Cebollas Encurtidas  Popular garnish for tacos and tortas made with red onion, lime juice, and serrano chiles.

Cebollitas  Grilled spring onions, often served as a side item at street food stands.

Cecina  Beef or pork, thinly sliced, salted, then dried in the sun and infused with powdered or ground chiles and other seasonings. Sometimes called tasajo, especially in Oaxaca.

Cemita  Sandwich that originated in Puebla. It is also the name of a round bread roll topped with sesame seeds that is made in Puebla, and from which the sandwich derives its name. The protein in a cemita is usually breaded chicken, though jellied pig feet and pork are also popular. Most cemitas contain a leaf or two of the herb, papalo.

Cemita Poblana  Overstuffed sandwich originating in Puebla. Ingredients often include queso blanco, avocado, papalo, chipotle, pickled onions, and milanese. 

Cena  Dinner, or final meal of the day.

Cenaduría  Restaurant open for supper only, usually from 7:30 PM until midnight.

Cerdo  Pig

Cerdo Rallado  Shredded pork

Cereza  Cherry

Cerveza  Beer

Ceviche  Raw seafood that is “cooked” by being marinated in citrus juice.

Chabacano  Apricot

Chahuis  Edible beetle

Chalupa  Small, thick boat-shaped masa patty shell that is deep fried then topped with salsa, cheese, pork or chicken, chopped onion, and shredded lettuce.

Chambarete  Shank of beef

Chamorro  Pork shank steamed in birria spices.

Chamoy   Salty, sweet, sour sauce that’s spiced with chiles. It is made from pickled fruit, usually apricot or mango. Often used by street food vendors, chamoy is drizzled on slices of mango and cucumber, mixed into cups of esquites, or added to mangonada, a spicy drink.

Chamoyadas  Type of raspado (shaved ice) that is sweet, salty, spicy, and tart all at once.

Champandongo  Hearty beef dish, layered with tortillas (similar to the structure of lasagna) and combined with queso fresco, dried pineapple, and walnuts. The ingredients are brought together with a rich mole poblano sauce. This dish gained popularity as a result of its inclusion in the book and film, Like Water For Chocolate.

Champiñon  Mushroom

Champurrado  Atole made with chocolate, using masa as a thickening agent.

Chanfaina  Inexpensive stew, popular in the state of Chiapas.

Changarro  Slang for small business or small restaurant.

Chapata  Mexican version of Italian panini bread.

Chapuline  Dried and toasted grasshopper. Most are harvested in the state of Oaxaca. There are more than 200 varieties of edible insects consumed in Mexico.

Charanda  Alcoholic drink derived from sugarcane and is similar to rum. It originated in the central portion of the state of Michoacán.

Chawa  Dried chile that is sweet and mild, similar to a Fresno chile.

Chaya  Large-leafed vegetable from the Yucatán that is used to flavor soups, stews, and to wrap tamales.

Chayote  Pear-shaped vegetable in the gourd family with a juicy flesh and a delicate, potato-like flavor. Street vendors who sell elotes and esquites often offer this as well. It is usually served with cream, mayonnaise, and lime juice. Chayote is widely eaten throughout the Yucatán Peninsula, where they are stuffed, eaten raw in salads, added to salsas and soups, fried, or sometimes boiled.

Chela  Slang for beer.

Chepiche  This herb resembles tarragon with its long thin leaves, but tastes like a potent coriander. It has a strong clean flavor with notes of pine and citrus. Oaxacan home cooks add it to sopa de guias, a squash vine soup; elsewhere, it's more often eaten raw, as a filling for tacos.

Chepil  Herb used in a variety of Oaxacan dishes, such as squash blossom soup.

Chia  Chia seeds are said to have been used by the Mayans and Aztecs for supernatural powers. The seeds have a mildly nutty flavor and are the central ingredient in a popular cold drink where they are mixed with lime or lemon juice, a sweetener, fruit juice or water, and called chia fresca.

Chicatanas  Flying ants. When the first rain takes place in Oaxaca, these flying ants leave their nests and people of all ages collect them. Fried on a comal, chicatanas are then ground up and blended with salt, garlic, water, and chiles to make the salsa, which is spread on a fresh corn tortilla and eaten, like jam on toast.

Chicharo  Pea

Chicharrón  Pork rind, baked or fried. Can be eaten dry, in a tortilla with salsa, in a torta, or cooked in a guisado (stew). Dried chicharrones are a common snack item, sold in just about every market, in plastic bags in large pieces, from which smaller pieces can be broken off like potato chips.

Chicharrón Prensado  Small pieces of pressed pork that are used in taco, torta, and antojito fillings.

Chicharrón Preparado With a deep-fried rectangle of chicharrón serving as its base, this handheld snack is piled high with cabbage, tomato, avocado, crema, salsa, and strips of pickled pork rind.

Chicharrones de Harina  Crunchy, salty, orange-colored wheat crisp snack eaten with lime juice and salsa.

Chicozapote  Sapodilla. A tropical fruit with a caramel-like taste. It has a gray/brown, sandy, kiwifruit-like outer surface.  The sapodilla is often cut into sections and added to fruit salads.

Chilacayote  A member of the squash family, it is served in Oaxacan food restaurants as candied pumpkin or sometimes combined with pineapple and served as a cold beverage.

Chilango  Slang name for a person from Mexico City.

Chilaquiles  The term chilaquiles is from the Nahuatl language and roughly translates to “bathed in chile.” It is a traditional Mexican dish often served at breakfast or brunch. Day old corn tortillas are cut into quarters, strips, or triangles and lightly fried. The tortilla pieces are then simmered in red or green salsa. Sometimes chicken pieces are added. Toppings might include avocado, fried eggs, and cheese. Chilaquiles is a comfort food in Mexico with many variations.

Chilatequile  A stew originating in the state of Guerrero. Pork bits are cooked in a tomatillo and  guajillo chile sauce. It is a dish often served at December holiday celebrations.

Chilcosle  Chile similar to the guajillo, though smaller and lighter in color. Thin fleshed with citrus flavor overtones, this chile is used for making yellow and red moles.

Chileatole   Atole flavored with tomatoes and chiles

Chilefruit  Fresh fruit cocktail topped with lime and chile powder.

Chile  Often referred to as a pepper, chiles are actually a fruit, like tomatoes and tomatillos. Chiles vary greatly in heat, sweetness, and flavor. The jalapeño can sting the lips and front of the mouth, while the serrano is more peppery and focuses its heat in the back of the throat. The poblano has an earthy fruitiness and moderate bite. The habanero is among the hottest natural chiles, though it is also quite fruity. Most chiles are used for cooking in both their fresh as well as dried forms. However, there are a few chiles that are used in dried form only, such as the guajillo.

Chile Amash  A type of chiltepin chile that grows wild in Tabasco, Chiapas, and Yucatán. It is very hot and is eaten in the green form.

Chile Ancho  Means "wide" or "broad." This is the dried form of the poblano chile. It has a complex, grassy smell and taste. The chile turns from dark to reddish when cooked. This chile, along with the pasilla and guajillo, make up the “holy trinity” of chiles used in mole sauces.

Chile Canario  Means "Canary." This is a yellow variety of the chile manzano.

Chile Cascabel  The size of a chestnut and known as a “rattle chile” because the loose seeds rattle when the chile is shaken. It is called a bola (ball) chile when fresh, and the color ranges from green to red depending on when it is harvested. When dried, the cascabel has a glossy, reddish brown skin. It is primarily used for sauces and salsas. 

Chile Chilaca  Long, thin chile with a slightly curved and flattened shape. It measures six to nine inches in length and is typically about one inch in diameter. The chilaca is a mildly spicy and fruity chile that is usually charred, peeled and seeded, then torn into narrow strips before using in recipes. It is also a popular chile for pickling. The dried version is called a pasilla chile.

Chile Chawa  Thin-fleshed chile with a sweet mild flavor. It is used in salads or ceviches, or it is pickled. Grows wild in Yucatán.

Chile Chilhuacle  Oaxacan chile primarily used in moles. Some experts say it is a regional variety of guajillo, though it closely resembles a small poblano. There are three forms-- amarillo, rojo and negro.

Chile Chiltepin  (also called tepin) Referred to as the "mother of all hot peppers" because most experts believe the chiltepin is the original wild chile - the plant from which all others have evolved. It is also a primary ingredient in the Cholula brand hot sauce. 

Chile de Agua  Triangle shaped, four to five inches long. This chile turns from light green to fiery red when mature. Grown primarily in Oaxaca, it is used fresh or asado (char-roasted) and stuffed, or cut into strips and added to dishes. It is not usually dried.

Chile de Arbol  Means "tree chile" because the bush resembles a small tree. It is a small, thin red chile which is fairly hot. It is used in powdered form to make sauces. It is also used in soups and stews.

Chile de Color  Means "of color." There are two types (1) chile pasera, a dried poblano that is left on the plant until the pods turn red and then is removed and dried in the sun, and (2) chile secadora, which is a green poblano that is removed from the bush dried in a dehydrator.

Chile de Monte  "hilly chile." This is a colloquial term for chiles that grow in the wild.

Chile Costeño  Small, dried, red chile an inch in length that is a variety of chile de árbol. It is found in the states of Veracruz, Oaxaca, and Guerrero. Also spelled costeña. Other regional terms for this chile are bandeño, casero, criollo, and corriente.

Chile Guajillo  This dried chile, mild to medium in terms of heat, is dark red in color and about four to five inches in length. It is used in a variety of salsas and for making tamales as well. Grown primarily in the states of Zacatecas, Durango, and Aguascalientes.

Chile Guero  “blonde chile.” This chile has medium heat and is sometimes used to add a different color and flavor to salsas. Roasting enhances its flavor. Also called xcatic.

Chile Habanero  Very hot chile with a fruity aftertaste. The fresh pods, usually orange, are about an inch wide and an inch and a half long, with a distinct aroma reminiscent of apricots. This chile is widely used in dishes from Yucatán.

Chile Jalapeño  Named after Xalapa, a town in Veracruz. This chile is two to three inches long with a thick flesh and vegetal flavor. The jalapeño gets hotter and turns red as it matures. Chipotle adobo is made from smoked jalapeño chiles. In 1995, the state of Texas chose the jalapeño as its official chile.

Chile Manzano  Manzano means “apple tree” in Spanish, and this chile is shaped like a golf ball-sized apple. Grown in the higher elevations of Mexico, the thick meaty skin of the Manzano makes it ideal for stuffed preparations such as chile rellenos. Its spice and flavor marries well with avocados, onion, tomatoes, cheese, fish, and grilled meats.

Chile Miahuateco  Grown in the states of Puebla and Oaxaca, this large variety of poblano is used only in its fresh, green form.

Chile Mora  Small jalapeño variety that is smoked and dried. Tobacco brown with a wrinkled reddish brown skin. It has fruity undertones (mora means blackberry” in Spanish). It is also sometimes called “morita” (little blackberry).

Chile Morita  Smoked jalapeño chile that is similar to the chipotle. However, it is more supple and moist, and a little sweeter than the chipotle.

Chile Mulato  Close relative to the poblano chile, the mulato is allowed to ripen until fully red, then it is smoked. It has a slightly licorice-chocolate flavor and smells somewhat like a raisin or prune. It is quite hot and is one of the building blocks of a classic mole.

Chile Negro  Thin skinned chile with a coffee berry flavor. It is used in sauces and moles.

Chile Onza  Spicy and sweet, this versatile chile from Oaxaca goes well with both fish and meat. It is also often used to add flavor to stews and soups.

Chile Pasilla  Dried form of the chilaca. Rich flavor with midrange heat makes it a versatile ingredient in cooked sauces like mole poblano as well as table salsa. The seeds can also be toasted and used as a flavorful garnish.

Chile Pequin  Grows wild in the Yucatán Peninsula. It is small, but has a sharp heat that explodes when eaten and then disappears quickly. It is often used to season a soup, stew, or salsa with just a few drops.

Chile Poblano  Large, triangular shaped, mild chile originating in Puebla. Roasting brings out its rich flavors and that is usually how it is prepared. When allowed to fully ripen and then dry, it is called an ancho chile.

Chile Puya  Chile related to the guajillo, though a bit hotter. It is often used to make salsa roja.

Chile Seco  Any dried chile. In various states of Mexico, chile seco may refer to different chiles. For example, in the state of Colima the term most often refers to guajillos. In certain other states, chile seco refers to a chipotle.

Chile Serrano  Bullet-shaped and a little hotter than a jalapeño, the serrano pairs well with tomatoes and cilantro, making it ideal for use in many salsas. Because of its clean bite, the serrano is most often eaten fresh or roasted. However, it does have its fans in the dried form where the serrano takes on flavors of brown sugar, molasses, tomatoes, and smoke. Serranos chiles originated in the mountains north of Puebla.

Chile Sieta Caldos  Means "Seven broths."  It is a very hot chile that is used in soups in Chiapas.

Chile Simojovel  Chile from the state of Chiapas, used to season tamales and refried beans.

Chile Tabasco  One inch long with thin flesh and biting heat, this chile was popular before the Spanish arrived in Mexico. It is the central ingredient in Mcilhenny’s hot sauce.

Chile Tamulado  A fiery salsa from the Yucatán, made with charred garlic and habanero chiles.

Chiles en Nogada  Considered by many to be Mexico’s national dish, it was first served in Puebla. The colors of the main ingredients are green, white, and red--the colors of Mexico’s flag. The dish features a poblano chile pepper stuffed with picadillo and topped with a walnut-based cream sauce. It is then sprinkled with pomegranate seeds and served at room temperature. Chiles en Nogada is most widely served in restaurants on Mexico’s Independence Day, September 16th.

Chiles Toreados  This dish is usually an appetizer or accompaniment to tacos. The name means “angry chiles” and comes from the bullfighting ring, where the matador endeavors to anger the bull. In the kitchen, the chef “angers” the ingredients into a hot and spicy blend of chiles, onion, salt, Worcestershire sauce, soy sauce, and lime.

Chilmole  Flavoring paste made by roasting dried arbol and ancho chiles on a comal, then grinding them into a pungent, black paste. This is then used as a rub on meats and as a thickener in sauces. You could say chilmole is the original mole since its name comes from the Nahuatl language.

Chilorio  Tender pieces of pork which have been slow-simmered in chile sauce. The sauce is made from re-hydrated dried chiles and flavored with onions, cumin, and garlic. This dish originated in Sinaloa.

Chilpachole  Spicy seafood soup. Chilpachole is a specialty of Veracruz, though it is found throughout Mexico, especially in Mexico City. It can be made with either shrimp or crabmeat.

Chiltomate  Tomato-habanero blend salsa. Good for braising meats, on enchiladas, or huevos rancheros.

Chinicuiles  Red maguey worms, one of the types found in mezcal bottles from Oaxaca.

Chivo  Goat

Chochoyote  This is a small ball made of corn dough (the same masa used for corn tortillas) and is used in many dishes of Mexican cuisine. These balls have a characteristic crater in the center, made with the finger, for better dough baking and are placed in the pot when the broth is boiling. They are popular in dishes such as mole amarillo from Oaxaca.

Chocoflan  Dessert favorite in Mexico. It is called “the impossible cake” because the layering of a cake with flan seems impossible. The cake batter and flan are layered and magically switch places while baking. When unmolded, the flan is on top and the cake is on the bottom.

Cholula  Brand of popular hot sauce named after the city of Cholula, Puebla, though it is made in Jalisco. Blends pequin chiles, spices and arbol chiles.  

Chongos Zamoranos  Dessert made from curdled milk. It is typically prepared with rennet tablets, milk, sugar and cinnamon. Its origin is attributed to colonial-era convents in the city of Zamora, Michoacán.

Choriqueso  Dip made of chorizo topped with cheese, tomato, onion, and cilantro. It is similar to queso fundido. Choriqueso is also used by street vendors as a filling for tortas.

Chorito  Dash (as in recipe)

Chorizo  Spicy, ground pork sausage which is sold fresh and sometimes referred to as the bacon of Mexico. It is uncooked and quite different from the smoked chorizo which is popular in Spain.

Ancho chile is the primary chile used in making chorizo. Achiote is also used for flavoring and to add the reddish color.

Chorizo Verde  This sausage gets its green color from parsley and cilantro plus serrano and poblano chiles. It is a specialty of the city of Toluca.

Chorreadas  Piloncillo cookies

Chuleta  Pork chop

Churrasco  Steak

Churipo  Soup made with beef, cabbage, onion, chile, and xoconostle (fruit of nopales cactus).

This dish is native to the state of Michoacán.

Churro  Fluted, ridged, deep-fried dough that’s well-dusted in sugar while hot. Crispy on the outside and warm and soft on the inside, churros are best when dunked into a steaming cup of hot chocolate. This is a popular nighttime sweet street food treat in Mexico City.

Cilantro  Herb whose aromatic leaves are widely used in Mexican cooking. The dried seeds of this plant, coriander, are also popular in Mexican cooking.

Ciruela Huesuda  Tropical fruit about the size of a large kumquat with yellow-greenish skin that ripens to orange and red, this variety of plum tastes nothing like plum. The skin is thick and taut with a large seed at its center, which encompasses most of its volume. It tastes like peach and mango and is in season August through December.

Clavo de Olor  Clove

Clemole  A traditional soup where meat, vegetables, and strong flavor elements such as chiles and garlic are combined.

Coachala  Soup made of chicken and tomato, originating in the state of Jalisco.

Cocadas  Ball-shaped coconut candy. Oven-baked, but served at room temperature. Often garnished with almonds and traditionally sold at the beach.

Cochinita Pibil  Mayan-style barbecued pork. Cochinita pibil has a sweet, earthy aroma imparted by Seville oranges, achiote, charred garlic, and other spices. The earthiness comes from the banana leaves it is cooked in. Its smokiness comes from the slow cooking in a pib, the Mayan oven, which is a hole in the ground lined with hot stones.

Cocido  Hearty beef and vegetable soup which is available in all parts of Mexico year-round.

Cocina Callejera  Street food cooking.

Coco  Coconut

Cocoa en Polvo  Cocoa powder

Cocol  One of the oldest types of bread known in Mexico, created when the Spanish invaded Mexico.  Also known as Torito in some parts of the country.

Cocteles  Cocktails

Codzito  Fried tortilla roll. These are made with leftover tortillas that are rolled up, often stuffed with meats or other fillings, and fried. They are usually served with a cooked tomato salsa and topped with crumbled cheese. Restaurants often serve codzitos as an appetizer or as a brunch item.

Col  Cabbage

Col Rizada  Kale

Cola  Tail, as in lobster or shrimp.

Colación  Snack or appetizer

Coliflor  Fried cauliflower

Colonche  Sweet, fizzy, alcoholic beverage made from cactus and cardona tuna.

Colonia  Term for neighborhood in Mexico City, where there are over 350 colonias, each with its own distinct characteristics and active street life.

Comal  Griddle made of clay, metal, or cast iron that is used to char vegetables and to warm tortillas. The Aztecs used them in the same way we do today. 

Comedor  Dining room

Comida  Meal

Comida Callejera  Street food

Comida Corrida  Means “running food.” An economical fixed-price midday meal typically served at fondas throughout Mexico City between about noon and 3:00 P.M. The first course is typically a bowl of soup with a plate of rice and warm tortillas. The main course might be a choice of chicken, beef, or pork with tortillas and refried beans. This course changes from week-to-week or even day-to-day at some fondas. Dessert tends to be small, maybe a bowl of rice pudding or flan. To drink, a choice of horchata or agua fresca typically comes with the meal.

Cominos  Cumin. This spice is widely used in Mexican cooking.

Comiso  Packed lunch

Con Todo?  “With everything?” Taco vendors ask this regarding the toppings you want.

Concha   Type of pan dulce (sweet bread), shaped like a shell, and usually eaten for breakfast or late supper.

Condimento  Seasoning

Cordero  Lamb

Coriander  Dried seeds from cilantro plant. These are widely used in Mexican cooking.

Corona  Brand of best-selling beer in Mexico.

Cortar en Cuadritos  Diced

Corunda  Similar to a tamale, but wrapped in a fresh (not dried, as with a tamale) corn husk and folded into a triangular shape. It is steamed and typically served at breakfast with crema and red salsa. The corunda originated in Michoacán.

Costillas  Ribs

Costra  Popular late night Mexico City street food item that is like a taco, but the ‘tortilla’ is made of cheese that is melted on a grill and then wrapped around the filling of your choice.

Crema  A somewhat acidic cream made from cow’s milk. It is used to cool off the hotter flavors in Mexican cooking. It can be used to thicken or enrich a dish, though is more often used as a garnishing condiment.

Crema Agria  Sour cream

Crema Conde  Classic Mexican cream soup made of puréed beans.

Crepas con Cajeta  Crepes with caramel sauce. This classic Mexican dessert owes its origination to the French occupation of Mexico in the 19th century.

Criollo  A variety of avocado native to Mexico. It is prized for its buttery flavor and consistency, and for the fact that it can be eaten skin and all. 

Crudo  Raw. Also slang for hungover, as in “tengo cruda” (I have a hangover).

Crujiente  Crispy

Cucharada  Spoon

Cucharita  Teaspoon

Cuchillo  Knife

Cuenta  Bill, check (at restaurant)

Cuerito  Pork skin, usually pickled in vinegar and made with a spicy sauce. One dish made in this manner is called cueritos en escabeche.

Curados  Pulque flavored with fruits, vegetables, or nuts.

Curtido  Sweet-and-sour cabbage slaw, similar to sauerkraut. Adds tang to rich, spicy dishes. Curtido originated in El Salvador.

Decebrada  Shredded, as in shredded beef.

Dehuesado  Boned

Derretido  Melted

Desayuno  Breakfast

Día de La Candelaria  (February 2nd)  Celebrates the presentation of Jesus in the Jewish temple, forty days after his birth.  This day is celebrated with tamales, lots of tamales, making it

Mexico’s national tamale day as well.

Diezmillo  Beef chuck

Distrito Federal  Reference to Mexico City, or “DF,” as the residents say.

Dorilocos  (also called tostilocos)  Novelty snack food made with Doritos and topped with a variety of ingredients. This is a popular after school snack with children.

Dulce de Higo  Candied dessert often served with crackers, cheese and sweet wine. Made with dehydrated figs, honey (or sugar), and water, it is then refrigerated to harden and shape.

Duros  This is a vegan version of chicharrones (fried pork skins). They are quarter-sized wheat-based wheels that puff up when lightly fried in oil.

Dzotobihay  A tamale popular in the Yucatán Peninsula that is wrapped with chaya leaves.

El Chocolate  Chocolate. Christopher Colombus first saw chocolate in August 1502. It is said that he came across a large canoe loaded with small beans that looked to him like goat droppings, and that he paid them little attention. It was left to Spanish explorers who came later to discover and take home the chocolate drink made from cocoa beans. By the middle of the 17th century, sweetened hot chocolate was a very popular throughout Europe, especially among the elite.

Elote  Fresh ears of corn.

Elote Asado  Roasted corn

Empalme  Type of sandwich originating in the state of Nuevo León. It consists of two corn tortillas. One tortilla is spread with lard on both sides, with refried beans and salsa placed on top  of it; then the second tortilla, again with pork lard, is added above the filling to complete the sandwich. It is then warmed over a charcoal grill or on a comal.

Empanada  Stuffed turnover. Can be fried or baked, with either a sweet or savory filling.

Empanizado  Breaded

Empapelado  Mixture of shellfish cooked in aluminum foil with tomato, onion, cheese, and butter.

En Trozos  Sliced

Encacahuatado  A chicken in peanut sauce dish that is usually served over rice or tortillas.

Enchilada  The first enchiladas in Mexico were made by the Mayans. At that time, the dish was simply corn tortillas wrapped around small fish. The corn tortilla is still used, though today the enchilada may be filled with meat, vegetables, or both, and is topped with red or green sauce as well as cheese. In Mexico, enchiladas are typically not baked as they are in the U.S.

Enchilada Placera  Originating in Michoacán, this enchilada combines chicken, potatoes, onions, carrots, and cheese in a red sauce.

Enchilada Potosina  From San Luis Potosi, this enchilada looks more like a quesadilla or empanada, but tastes like a fried cheese enchilada. Another characteristic is that the dough for this enchilada is always seasoned with ancho chile powder.

Enchilada Suiza  The story is that this dish was originally served at Sanborns in Mexico City in 1950. Its name,“Swiss enchilada,” comes from the cream-based dairy sauce used as the topping.

Encurtido  Pickle

Endulzante  Sweetener

Eneldo  Dill

Enfrijolada  This is Mexican comfort food and is similar to an enchilada. However, instead of using chile sauce as a topping, the enfrijolada is topped with a black or pinto bean sauce.

Enmolada  Like an enchilada without the filling, an enmolada is a rolled tortilla dipped in mole sauce. It is often topped with queso fresco and sesame seeds.

Ensalada  Salad

Entomatadas  Dish made of a folded corn tortilla which has first been fried in oil and then bathed in a tomato sauce made from tomatoes, garlic, onion, oregano, serrano chiles, and salt.

Entomatadas are often served with refried beans or rice. They are similar to enchiladas, though entomatadas are prepared with a tomato-based sauce, rather than a chile sauce.

Entrega a Domicilio  If you see this sign at a restaurant, it means they deliver.

Entremeses  Appetizers

Envueltos  Wrapped...as in a tamale by a corn husk.

Epazote  Pungent herb often used in Mexican black bean recipes as well as in many sauces. Cooks add a sprig to black bean dishes like frijol con puerco for a note of bright pungency.

Escabeche  Blend of vinegar, oil, herbs, and seasonings used to preserve or pickle foods such as poultry, fish, chiles and vegetables.

Escalfado  Poached

Escamocha  Mexican-style fruit salad. This popular street food item is served in a cup or glass. It is composed largely of tropical fruits such as mangos, pineapples, cantaloupes, guavas, bananas, and papayas. It is not uncommon to also see other fruits such as apples, oranges, strawberries, and watermelon added in as well.

Escamoles  Edible ant eggs. They are the larvae of ants, harvested from the roots of the agave (tequila) or maguey (mezcal) plant. Sometimes referred to as “insect caviar.” They have a cottage cheese-like consistency and taste buttery, and slightly nutty.

Eschalot  Shallot

Espaguetis  Spaghetti

Espárrago  Asparagus

Espelón  Small black bean from the Yucatán Peninsula.

Espinacas  Spinach

Esquites  Popular late night street food snack usually served in a cup. It features grilled corn kernels cooked in chicken broth with epazote, then mixed with mayonnaise, cheese, powdered chile, lime juice, and sometimes chicken feet.

Estofado  Stew

Estragón  Tarragon

Falda de Res  Flank steak

Feria Nacional del Mole  Mole festival just south of Mexico City. Dozens of varieties of mole are prepared for sampling and competition.  Held annually between October 1 and 15.

Festival de México en el Centro Histórico  A two-week Mexico City festival in March that features opera, concerts, theater, art exhibits, and much street food.

Fiambre  A mixture of various fruits, vegetables, meats, and cheeses. The dish is usually marinated in a dressing and served cold.

Fideos  Any small-form pasta (angel hair, tiny shells, bow ties, etc.) cooked in broth until all of the broth is absorbed into the pasta. Also called sopa seca de fideo, it is similar to rice pilaf, though made with pasta. This is often the second course in a comida corrida.

Fiesta  Party. Mexico’s Department of Popular Cultures has determined that there are more than 10,000 fiestas held throughout the country each year. Some are national, some regional, and many are local. At every fiesta in Mexico, food and drink are integrated into the celebration.

Flan  Caramel custard dessert. If Mexico had a national dessert, this would be it.

Flauta  Made with a large, oval-shaped corn tortilla made at almost every Mexico City tortilleria. The flauta, which means flute in English, is filled with chicken, pork, cheese, barbacoa, or potato, then rolled and deep-fried. It is usually topped with shredded lettuce, sour cream and a crumbly cheese.

Flor de Calabaza  Pumpkin flower. Often used as an ingredient in quesadillas.

Flor de Jamaica  Hibiscus flower. Its dried blooms, sold in bulk, can be steeped in sweetened water to make a tart, bright red syrup used in the drink, agua de jamaica.

Flor De Mayo  Small bush bean native to Mexico. Its color varies from lilac to purplish to a tannish hue. It as a mild smoky flavor and can be used in refried beans and soups.

Fonda  Small, usually family run, working class bistro. Most are open for breakfast and lunch only.

Fresa  Strawberry

Frijol  Raw dried beans in any quantity (cooked beans are called frijoles). There are three main types: (1) Brown beans include pinto, bayo, pink, golden peruviana (also known as peruana), flor de mayo, flor de junio, red (kidney), cranberry, and many local variations. When cooked, these beans are creamy-soft and mildly sweet. (2) Black beans. Some have white or reddish specks, some are flattish, and others are plump and round. They vary in size from tiny turtle beans to large ayocotes. Black beans tend to be more fibrous than brown but have a rich, smoky flavor. Fresh black beans are a staple of Mayan cooking in the Yucatán. (3) Habas beans are dried fava beans. These beans are flat, kidney-shaped, and pale in color with thick skins and crumbly, dry interiors.

Frijol Negro  Black beans

Frijol Pelon  Black-eyed pea

Frijol Pinto  Translates as “painted bean.” The pinto bean is the most popular bean in northern Mexico, and is widely used to make refried beans.

Frijoles Charros  Cowboy beans. This traditional Mexican dish is made with pinto beans, onion, garlic, bacon, chorizo, serrano chiles, tomatoes, and cilantro.

Frijoles de la Olla   “Beans in a pot“ is surely one of the signature dishes throughout Mexico.

Frijoles Maneados  Refried beans beaten with a little queso asadero. This is the most popular way of preparing beans in northern Mexico.

Frijoles Peruanos  Peruvian beans, also known as canary, or mayocoba beans. They are a product of Mexico, and are lighter in color and a little creamier than pinto beans. Many cooks prefer these beans when making refried beans.

Frijoles Refritos  Refried beans. Note--Mexican Spanish often uses the prefix 're' to describe something exceptional.  For example, 'Rebueno' means 'really good.’ In the same way, 'refrito' means well-fried, not fried twice. Refried beans are most often prepared with pinto, bayo, or black beans.

Frito  Fried

Fruta  Fruit

Fruta Cristalizada  Sweet potato candy

Frutas Secas  Dried fruits

Galleta  Cookie

Galleta Salada  Pretzel

Galletas con Chochitos  Ring-shaped butter cookies popular during Christmas season.

Gamba  Prawn, shrimp

Garapinados  Nuts cooked in caramelized sugar.

Garnacha  Small corn tortilla, fried and topped with meat, lettuce or cabbage, queso Oaxaca, and salsa. It is similar to a sope, though somewhat smaller.

Gaznates  Tube-shaped pastries stuffed with meringue.

Gelatina  Jelly

Ginebra  Gin

Gordita  Small masa patty that is shallow fried, then slit and stuffed with cheese, meat or other fillings. Can be topped with a variety of condiments.

Granada  Pomegranate

Gringa  Quesadilla made with cheese and al pastor meat, usually served with tomatillo salsa.

Guacamaya  (macaw in English)  This chicharrones, avocado, and pico de gallo torta gets its name because some say it’s so spicy you’ll squawk like the tropical bird when you bite into it.

Guacamole  Avocado-based sauce created by the Aztecs.

Guajes  Seeds from the leucaena tree pods. They taste grassy and garlicky. These are ground and used in rice dishes, curries, omelettes, and to thicken sauces. They are also toasted and salted to eat by hand.

Guajolota  This is a sort of “tamale sandwich,” where the tamale is placed inside a bolillo roll. Chilangos often buy these from street vendors in the morning on their way to work. Traditionally served with atole, a sweet corn-based drink that comes in a variety of flavors.

Guanabana  Tropical fruit related to the cherimoya. The flesh combines the creaminess of a banana with a bright, citrusy pineapple-strawberry flavor. Often used in juices and ice cream.

Guarnición  Garnish

Guayaba  Guava. This fruit is usually white, though sometimes pink, and is often covered with red spots.  In most regions, it is between the size of a golf ball and a baseball. However, in southern Mexico you can find guayabas the size and shape of large pears. Available year-round, guayabas are included in most fruit cocktails and are often used in aguas frescas. They have a light, subtle, though pungent, flavor.

Guaxmole  Sauce prepared with guaje seeds and is most often used for enchiladas.

Guisado  Slow cooked stew, originally Portuguese, with a thousand variations. Usually made with pork or beef, and often served from clay cazuelas by street vendors as a taco filling.

Guisante  Pea

Gusanos  Edible maguey worms

Habas  Dried fava beans, also called broad beans. This is a popular filling for tlacoyos and as a bar snack when toasted.

Habichuelas  Green beans

Hamburguesa  Hamburger

Harina  Flour

Helado  Ice cream

Helado Frito  Fried ice cream dessert where the ice cream is rolled in something crunchy, usually corn flakes, then doused in liquor and set on fire. The cinnamon sparks as it is sprinkled over the dessert.

Hielo  Ice

Hierba  Herb

Higaditos  Chicken and egg soup, originating in Oaxaca. Often served at weddings.

Higado  Liver

Higo  Fig

Hinojo  Fennel

Hoja  Leaf

Hoja de Maiz  Dried corn husk. This is used widely for wrapping tamales.

Hoja de Plátano  Banana leaves, used in some regions to wrap tamales.

Hoja Santa  Translates as "sacred leaf." This herb plant is also known as acuyo. It has massive velvety, heart-shaped leaves and an intense anise aroma. Although dried leaves can be used as flavoring, fresh leaves are prized for their complex sassafras-like taste. The leaves make fragrant wrappers for steamed tamales and grilled fish, and are a cornerstone of green mole verdes.

Hojaldre  Puff pastry

Hojas de Aguacate  Avocado leaves. These are used by to impart an anise-like aroma to foods. They are also used as a wrapping for tamales in some southern regions of Mexico.

Hojuela  Pancake

Horchata  Popular cold drink made from rice flavored with cinnamon.                    

Huachinango a la Veracruzana  The signature dish of the state of Veracruz. Traditionally, a whole red snapper is marinated in lime juice, salt, pepper, nutmeg, and garlic. The fish is then baked in a mixture of onions, garlic, tomato, jalapeños, olives, and herbs until tender.

Huarache  Large oval-shaped fried masa patty. Huarache means “sandal,” and the shape of this antojito is similar to the sole of a shoe. Huaraches are usually covered with refried beans, meat, lettuce, and cheese. At some stands, the masa and beans are mixed together before being fried, so the effect is a bean-stuffed masa patty. 

Huauzontle  In Mexican cuisine, only the flower buds (not leaves) of this long-stemmed plant are eaten, and the taste is similar to broccoli. The greens are boiled, drained, batter-dipped, then fried like a chile relleno. The dish is called tortas de huauzontle.

Huevo  Egg

Huevo Duro  Hard boiled egg

Huevo Tibio  Soft boiled egg

Huevos a la Mexicana  Popular breakfast dish. Finely chopped tomato, green chile and onion is lightly fried in a hot skillet. Eggs are added and stirred until set. The heat is turned off and cilantro leaves are mixed in the eggs. Refried beans is a common accompaniment.

Huevos Divorciados  “Divorced eggs.” Popular Mexico City breakfast that features two fried eggs separated by a line of a refried beans or chilaquiles. Typically, one egg is covered in salsa roja, while the other is covered in salsa verde, giving them distinct and complementary flavors.

Huevos Motuleños  Originally from Yucatán, a breakfast consisting of eggs on tortillas with black beans and cheese. Other ingredients often included are ham, peas, plantains, and salsa.

Huevos Rancheros  Most often served for breakfast, this dish is made with fried or poached eggs topped with red salsa. Sometimes served on a fried corn tortilla and garnished with avocado and/or cheese.

Huevos Revuelto  Scrambled eggs

Huevos Volteados  Eggs over easy.

Huitlacoche  (pronounced “wheet-lah-KOH-cheh”) A fungus that invades growing corn kernels and changes them into soft blackish lumps. In the United States, it is called corn smut or devil’s corn, and is treated as a disease. In Mexico, however, it is prized as a culinary delicacy and is even referred to as a Mexican truffle by gourmet chefs. Huitlacoche is used to flavor quesadillas, tamales, burritos, soups, as well as other dishes.

Ib  Lima bean, native to the Yucatán Peninsula.

Ilama  This fruit from Michoacán's Tierra Caliente (hot lands), is not well known outside its home territory. The color of the skin is ashy green with tinges of pink, and the flesh is rosy pink. It tastes like a cross between a peach and a pineapple.

Indio  This beer is one of the easiest to find on draft—and better tasting on tap than in cans.

Jahuácata  Thin layers of refried beans are spread on freshly patted tortillas, then toasted on a comal to create a kind of layered torta. This dish originated in Michoacán.

Jalea  Jelly

Jamaica  Tea made from dried hibiscus flowers, sugar, lemons, and water. Served chilled.

Jamón  Ham

Jamoncillo  Candy made with pecans, whole milk, and boiled sweetened condensed milk.

Jarritos  Popular bottled soft drink that comes in 15 flavors.

Jengibre Ginger

Jerez  Sherry

Jericalla  A cross between flan and crème brûlée, this dessert originated in the state of Jalisco.

Jicaleta  Slice of jicama on a wooden stick covered with powdered chili and chamoy sauce on top.

This is a popular and healthy snack

Jícama  Crisp, tan skinned, white flesh turnip-shaped root vegetable. Used in salsas as well as green salads. The plant is a vine, though it is the tuber that is eaten. It can be as small as a plum or as large as a cantaloupe.

Jícara  Small, woody container, carved from the fruit of the calabash tree and used (especially in rural Mexico) to serve hot food in order to preserve its temperature. Some restaurants in Mexico City (like Azul Histórico) use jícaras to serve mezcal.

Jitomate  Red tomato, as distinguished from a tomate (green tomato, or tomatillo).

Jocoque  Yogurt, or cheese, made from sour milk. It is sometimes seasoned with thyme or mint.

A variety of dry or dehydrated jocoque has increased in popularity in recent years, and is used as a snack with tostadas or tortilla chips.

Jugo  Juice

Jugoso  Juicy

Jumile  Edible insect, native to Guerrero. May be roasted, fried, ground, or eaten raw. A salsa is prepared by combining fresh tomatoes, chiles, and onions with jumiles that have been mashed in a molcajete.

Jurel  Mackerel

La Central de Abasto  Located in Mexico City, the world’s largest wholesale food market.

La Fiesta de Santa Cruz  The Fiesta of the Holy Cross (Santa Cruz). This celebration is held on May 3rd each year. It is best known in Mexico City as the Fiesta of Construction Workers (El Día del albañil). A cross is set up on the construction site and the owner, architect, or engineer of the building is obliged to provide a feast for the construction workers employed there. It is typically a meal of tacos and salsa called a taquiza.

Langosta  Lobster

Leche  Milk

Leche de Enco  Coconut milk

Leche Quemada  Burnt milk candy

Lechon  Suckling pig dish, originating in Spain.

Lechuga  Lettuce

Legumbre  Vegetable

Leña  Firewood. A la leña means cooked over wood fire.

Lengua  Tongue

Lentejas  Lentils

Licor  Liquor

Licuado  Blended fruit and water beverage, served cold.

Limón  Lime

Longaniza  Spicy pork sausage similar to both chorizo and the Portuguese linguica sausage.

Lulo  Tropical fruit similar to a small green tomato or tomatillo, with shiny orange skin that splits open to reveal tiny, jelly-like green seeds. Because of its sour, rhubarb-esque flavor, it is often juiced with sugar and water to make aguas frescas.

Machaca  Shredded beef, made tender from slow cooking. A popular filling for tacos.

Machacadora  Wooden bean masher, used to make refried beans.

Machete  Large, oval tortilla that may contain a variety of meats and cheese fillings, which is fried and folded on a grill. It is essentially a large version of a quesadilla.

Maciza  Pork shoulder (cushion meat in the U.S.). It is used for tacos, carnitas, guisados, pozol, or whenever you want lean meat. At street food stands, you can ask for “puro maciza” and you’ll get lean pork with no fat.

Maduro  Ripe

Magdalena  Cupcake

Magro  Lean (meat)

Maguey  Agave plant whose leaves are used in the making of barbacoa, and whose sap is used to make pulque.

Maize  Corn

Maíz Palomero  Popcorn

Mamela  Thick, blue corn masa, oval tortillas, comal-cooked then topped with beans, epazote leaves, and shredded cheese.

Mamey  Football-shaped, though smaller, tropical fruit. The exterior skin is light brown with a leathery texture. The flesh is salmon colored, aromatic, and sweet. It is usually eaten fresh. Its mahogany pit is also ground and used in moles or in the classic Oaxacan drink, tejate.

Manchamanteles  This mole dish literally means “tablecloth stainer.”  Typical ingredients include chicken, pork, pineapple, apple, banana, chiles, almonds, cinnamon, and tomatoes.

Mangonada Fruit drink made with chamoy sauce, mangos, lime juice, chili powder, and usually decorated with a tamarind straw.

Manioc  Large, starchy tuber, also called cassava and yuca.

Manitas de Cerdo  Pickled pigs' feet. The well-scrubbed feet are cooked in salted water, then added to vegetables cooked in a pickling solution of vinegar, chile, vegetables, and herbs. Can be eaten as either a snack or a main dish.

Mano  Stone “rolling pin” used to grind nixtamal on a metate.

Manteca  Lard

Mantecadas  Type of muffin that originated in Spain.

Mantequilla  Butter

Manzana  Apple

Maracuyá  Tropical fruit. The taste of the maracuyá resembles that of a passion fruit, though it is milder and sweeter. Usually eaten by cutting in half and scooping out the flesh. It is also used to decorate ice cream, pastry or desserts.                                                                                

Mariscos  Shellfish

Marisqueria Seafood street stand. It might seem strange that a landlocked city should have so much seafood, but the truth is that Mexico City is one of the only urban epicenters in Mexico that has the infrastructure to import seafood from small fishing communities on both coasts. That means cooks here get first dibs on the freshest fish from all over the country. A marisqueria, or seafood stand, might offer you a small cup of caldo de camaron, a spicy and citrusy shrimp broth, while you wait. Don’t pass it up.

Masa  Dough made from dried, ground corn. It is used to make tortillas, tamales, and other dishes like tlacoyos and gorditas. To make masa, you take field corn, dry it, soak it, then cook it in a mix of lime and water. The process is completed by washing and grinding the corn into masa.

Mayonesa  Mayonnaise

Médula  Bone marrow

Mejillones  Mussels

Mejorana  Marjoram 

Melaza  Molasses

Melocotón  Peach

Membrillo  Quince

Memela  Fried or toasted masa cake topped with black beans, salsa, shredded cabbage, mole negro, guacamole, and cheese. The memela originated in Oaxaca and is similar to the sope and huarache which come from other areas of Mexico. A smaller version is called a memelita.

Menta  Mint

Menudo  Also called pancita, menudo is a soup or stew made with beef stomach (tripe) and flavored with chiles. It is a specialty of northern Mexico and is considered a good cure for a hangover.

Mercado  Market (fixed building). There are over 300 mercados in Mexico City. These markets are almost always housed in buildings owned and operated by the local government, with numerous stands inside rented by individual merchants.

Mercado Sobre Ruedas  Open-air market. Term means “market on wheels.” (See tianguis)

Merendero  Picnic area

Merienda  Snack. This word refers to the traditional mid morning or mid afternoon snack break. It is a somewhat old fashioned term.

Mero  Grouper, one of the most popular saltwater fish harvested in Mexico.

Metate  Basalt grinding stone used to prepare nixtamal.

Mezcal  Distilled alcoholic beverage made from the agave plant.

Michelada  Cocktail made with beer, Clamato (tomato juice with clam juice), and various seasonings like salt, lime juice, Worcestershire sauce, and hot sauce. The glass is usually rimmed with a mixture of salt and chile powder.

Miel  Honey.

Migada  An antojito similar to a gordita, though larger.

Migajon  The interior of a bolillo roll, which is sometimes removed to accommodate a filling, such as when making a torta guacamaya.

Migas  Traditional breakfast dish throughout Mexico that features fried tortilla strips and scrambled eggs. Mexico City’s version, popular in fondas, starts with garlic soup thickened with sliced day-old bolillo rolls. The soup is then flavored with pork, epazote, oregano, and dried chiles. A raw egg is usually added when served and is slowly cooked by the warm soup.

Migas de Pan  Bread crumbs

Mixiote  Meat, usually lamb or goat, traditionally seasoned with spices and chiles, wrapped in maguey leaves or parchment paper and cooked in a pit. It is commonly prepared in today’s kitchens by oven baking. Pork and chicken are also frequently baked in the mixiote style.

Mojarra  Perch, a fish often served whole or deep fried.

Molcajete  Lava rock mortar and pestle used to make salsas and guacamole. It originated in the state of Oaxaca.

Mole  Means “sauce” in the Nahuatl language. It is the generic name for a variety of classic sauces used in Mexican cuisine. There are more than 200 known versions of mole in Mexico.

Mole de Olla  More of a soup than a sauce, this mole is made of xoconostle (cactus fruit), squash, green beans, corn, potato, chambarete (beef shank), and simmered in a broth of chile guajillo and chile pasilla. The mole is further seasoned with garlic, onion, and epazote. Usually served with chopped serrano chiles and lemon.

Mole Negro  Also known as mole Oaxaqueño, it is one of the seven distinctive types of mole made in Oaxaca. Mole negro is served with chicken, turkey, or pig head. It has up to 34 ingredients and six types of chiles. It also has bananas, gingerbread, almonds, peanuts, avocado leaf, cinnamon, and chocolate among the other ingredients.

Mole Poblano  The most well-known mole and considered one of the national dishes of Mexico. It is usually served with turkey when prepared for weddings, birthdays, and baptisms. During the Christmas holiday season, it is often served over shrimp garnished with rosemary.

Molinillo  Intricately carved wooden beater used for making drinks.

Mollette  Made with a bolillo roll sliced lengthwise and partially hollowed out. It is then filled with refried beans and topped with cheese and slices of jalapeño or serrano pepper. It is then grilled until the cheese melts. Served with salsa.

Mollusca Bivalvia  Scallops

Molote  Oval-shaped discs of masa stuffed with cheese, huitlacoche, and potato, then deep fried.

Mondongo  Tripe (cow or pig stomach)

Mora  Blackberry

Morcilla  Blood sausage (also called morongo)

Morisqueta  Originating in Michoacán, this dish is made with rice that is topped with red salsa, tomatoes, onions, garlic, and half-melted cheese (or grated cheese).

Morrón  Bell pepper

Mostaza  Mustard

Mucho Mundo  Museum and store celebrating all things chocolate. It is located in a restored 1909 building at Milán 45, Colonia Juárez, in Mexico City.

Muéganos  Candied snack made with half-inch balls of fried masa, candied in piloncillo syrup.

Mexican candies can sometimes be overly sweet, but muéganos are fairly well balanced, with the caramel taste of Cracker Jack popcorn.

Nahuatl  Language spoken by the Aztecs and other groups in Mesoamerica since at least the seventh century. It is still spoken by an estimated 1.7 million people.

Nance  Tropical fruit that is round and golden in color. It is the size of a cherry, and the flavor is  cheese-like. It is used in jams and jellies, drinks, and as a stuffing for meats.

Naranja  Orange

Naranja Agria  Sour (Seville) orange

Nata  Cream

Nata Montada  Whipped cream

Natilla  Rich, custard-like dessert traditionally eaten during the Christmas holidays.

Negra Modelo  Smoky dark beer that goes well with spicy and hearty Mexican food. It’s the only dark beer you’ll frequently find on tap.

Nevería  Ice cream shop

Nicuatole  (pronounced "nee-kwah-TOLE-ay") Pre-Hispanic dessert made of corn masa.

Nieve  Literally “snow.”  Name associated with ice cream and sherbet throughout Mexico. Nieve is made with water only for sherbet, and with water and evaporated milk for ice cream (helado).

Nixtamalization  Corn kernels are encased in a thick hull called a pericarp that is not digestible by the human body. Soaking in a solution water and calcium oxide softens the corn kernels and releases their aroma and flavor. This process is called nixtamalization. It also makes vitamins already present in corn, such as niacin, available for absorbtion by the body. Masa, which is used to make tortillas and other corn-based foods, is produced through the nixtamalization process.

Nogada  Walnut sauce

Nopal  Edible cactus (prickly pear)

Nopalitos Navegantes  Soup made using nopales and eggs, often served during Lent.

Nuez  Nut

Nuez Moscada  Nutmeg

Olla de Barro  Clay pot. Glazed on the outside only, this porous cooking vessels adds an earthy flavor to long simmered dishes like soups and stews and frijoles de olla.

Oregano Mexicano  Herb widely used in Mexican cuisine. It tastes quite different from Mediterranean oregano, which is more popular in the United States. Mexican Oregano has a citrusy taste with a hint of licorice.

Ostión  Oyster

Ostioneria  Name for small cafe specializing in seafood.

Pachola  Flattened and spiced ground beef patty made by using a metate (grinding stone). The beef is mixed with ground ancho chile, cumin, garlic, and bread, then fried or grilled.

Pacifico  Popular beer brand that is a bit more bitter than Corona. The company was launched by three Germans in Mazatlan in 1900 and it is still brewed there.

Pa’dentro  Toast between friends that is a casual greeting accompanied with gestures. Arriba (put your arm up) Abajo (put your arm down) al centro (health for all of you!) y pa'dentro (inside) for ending, tasting the drink.

Paisa  Term that means friend (short for paisano). Customers often refer to the street vendor in this way.

Pajarete  Alcoholic drink in rural areas of Mexico (typically a morning drink) that blends tequila, grated chocolate, instant coffee, and sugar, all infused with fresh cow's milk.

Palanqueta  Traditional Mexican sweet treat consisting of peanuts baked with honey and molded into a bar.

Paleta  Popsicle made with fresh fruit, sometimes blended with milk or cream, and often covered with chocolate and nuts.

Palillo  Toothpick

Paloma  Popular cocktail in Mexico made with tequila, grapefruit, lime, and soda.

Palomitas  Popcorn

Pambazo  Torta (sandwich) that takes its name from the bread it is traditionally made with, pan basso. This peasant roll is chewy-tough and able to hold up well when it is split and fully dipped in guajillo chile sauce and briefly fried. The roll is then filled with potatoes, chorizo, refried beans, lettuce, crema, and garnished with queso fresco. This torta originated in Mexico City.

Pan  Bread

Pan de Yema  Flaky, airy bread made with egg yolks. This is a typical Oaxacan breakfast.

Pan Dulce  Sweet bread

Pancita  Tripe

Panqué  Pound cake

Panucho  Similar to a salbute, this snack comes from the Yucatán. It is a tortilla stuffed with black beans, then fried and topped with shredded meat, lettuce, tomato, avocado and pickled red onions.

Papadzules  An earthy enchilada-like Mayan dish made with warmed tortillas dipped in pumpkin seed sauce, then filled with hard-boiled eggs and garnished with a cooked tomato-chile sauce.

Papa  Potato

Papalo  Herb similar to cilantro. Used in tacos, tortas, and salsas. It has a strong flavor and is normally added to a dish (uncooked) just before serving. Sprigs of the plant are sometimes set on tables in restaurants as floral bouquets. Diners pull off the leaves and sprinkle them on their food as the dishes are served.

Papas Doradas  Potato chips

Papausa  Tree native to southern Mexico that produces a fruit the size of a small melon with a greenish-purple skin that begins to crack open when ripe. The fruit looks somewhat similar to the guanabana (soursop), both in texture and flavor, which is a sweet, ice-cream-like taste.

Paquesos  Marble-size dessert balls made of ground, toasted wheat berries, piloncillo, canela, and water.

Para Comer Aqui  Means you want to eat the food you’re ordering at the stand.

Para Llevar  Means to go. Use the term when you want to take your food, rather than eat on site .

Parrilla  Cast-iron grill or grate used for making tortillas.

Parrillada   Casual cookout, the equivalent of "barbeque" in English.

Pasa (de uva)  Raisin

Pastel  Cake

Pastel Azteca  Traditional oven-baked dish made by alternating layers of gently fried corn tortillas with layers of tomato salsa, chile poblano strips, corn kernels, onion strips, sour cream and Oaxaca or Chihuahua cheese. It is common to add a meat ingredient (coarsely shredded chicken, ground beef, or pork).

Pasteleria  Bakery

Pastelería Ideal  There are more than 150 museums in Mexico City. Located in Centro Histórico, this unique cake museum is found inside a bakery that’s almost a century old. Pastelería Ideal features dozens of cakes on display, from colorful children’s birthday cakes to elaborate seven layer wedding cakes.

Paterna  (also called inga) This tropical tree seems to have no name in English. The fruit of the paterna looks like a large pea pod. Inside the pod is a soft textured flavorful pulp that has been compared to vanilla ice cream. Paterna trees are grown primarily in the state of Chiapas.

Pato  Duck

Pavo  Turkey

Pay  Pie

Pechuga de Pollo  Chicken breast

Pelado  Peeled

Pellizcada  This antojito (masa-based snack) is variously called a memela, picada, sope, or sopecito; these are all a variation of the same idea, with a lip formed around the edge of a masa cake of varying thickness, and some kind of topping cradled in the middle. Pellizcadas are typically smaller than sopes, larger and thinner than memelas, and around the same size though thicker than picadas. Sometimes the topping determines what they’re called. However, in every version, the masa cakes are fried in some way.

Pelona  A fried roll sets this torta (sandwich) apart from most others. It is filled with shredded beef, a bed of lettuce, and chopped avocado all doused in crema.

Pencas de Maguey  Maguey plant leaves which are used in making barbacoa and mixiote.

Pepián  Sauce traditionally served over roast chicken or enchiladas. It is part of the family of sauces known as moles, and it has a very distinctive, nutty, earthy flavor. The key ingredient in pipián sauce is pumpkin or squash seeds, which may be roasted or simply dried. The seeds are ground before being seasoned with cumin, pepper, garlic, cilantro, and dried chiles in the preparation of the sauce.

Pepino  Cucumber

Pepita  Edible seed of a pumpkin or squash, used in cooking and often dried or toasted and eaten as a snack food. (see Pepián above)

Pepitorias  Sweet and crunchy candy brittle made of pepitas, peanuts, sesames seeds, water, piloncillo, and lime juice. 

Pera  Pear

Perrito Caliente  Hot Dog

Pescadilla  Taco stuffed with fish stew, then deep-fried until crisp.

Pescado  Fish

Pescado a la Talla  Whole fish, butterflied and grilled, then brushed with mayonnaise and salsa and served in corn tortillas topped with shredded cabbage. This style of preparation originated in Michoacán.

Pez Espada  Swordfish

Pibil  Mayan term for their style of pit cooking.

Picadillo  Spiced, ground pork or beef often used as a filling in tacos de canasta and chiles relleno.

Picadita  Very similar to a sope. A sope is deep fried before being topped, while a picadita is toasted on a comal and finished with a little drizzle of manteca (lard) for flavor.

Picante  Spicy, hot tasting

Pico de Gallo  Fresh, uncooked salsa made with tomato, onion, garlic and jalapeño or serrano chiles. Almost always one of the salsas offered at street food stands.

Piedra  (also known as tuniche) Stuffed corn dumpling that is fried until crunchy. Piedras are typically served with red onion, chopped lettuce and guacamole.

Piel  Skin

Piloncillo  Unrefined sugar that looks like molasses and is used in a variety of Mexican desserts.

Pimiento   Red sweet pepper that is used to make relish, stuff into olives, and as a spice.

Pimienta Negra  Black pepper

Piña  Pineapple

Piñata  Colorful, papier-mâché animal filled with candies and/or toys. It is broken as part of a ceremony or celebration. Each participant, usually a child, will have a turn at hitting the piñata, which is hung from above on a string. The participant is blindfolded, given a wooden stick, and then spun a number of times. As the participant works to hit the piñata, another person moves it to make it harder to hit. There is a time limit to any one person's attempts, which is marked out by the singing of a traditional song.

Pinole  Corn porridge

Pipian  Thick sauce that derives its nutty, spicy flavor from achiote seeds and chiles. It comes in both red and green varieties.

Pipicha  Herb used in Mexican salsas and in vegetable and bean dishes. Similar to cilantro in taste, with overtones of lemon and anise.

Piscolabis  Snack

Pitahaya  Dragon fruit. This fist-sized flaming pink and green fruit grows on a cactus native to the Sonoran desert in Mexico. A ripe pitahaya has a strong flavor and kiwi-like texture, though some can be a little bland (in sharp contrast to its wild exterior). They are easy to eat by cutting in half and spooning out the fruit. The pitahaya is also used in agua frescas.

Plancha  Griddle. Street vendors place warming tortillas on one side of the plancha, while they cook the fillings on the other side.

Plantain  Member of the banana family that is low in sugar and always cooked before serving. It is used in savory Mexican dishes somewhat like a potato would be.

Platano  Banana

Platillo  Small plate

Plato  Plate

Plato Fuerte  Main course

Poblano Chalupas  Crispy tortillas doused in red and green salsa, then drizzled with hot fat.

Poc-Chuc  Mayan pork dish prepared with citrus marinade and cooked over a grill. Often served with a side of rice, pickled onion, refried beans, and avocado.

Pochilli  Náhuatl name for smoked chiles.

Pollo  Chicken. The more intense yellow-orange color you may notice in Mexican egg yolks and chicken skin comes from a pigment found in plants fed to chickens in Mexico called xanthophylls.

Pollo Asado  Grilled chicken marinated in cumin, achiote paste, and citrus juice.

Pollo Frito  Fried chicken

Pollo Motuleño  Chicken cooked with orange juice, achiote, and plantains.

Ponche  Punch made with liquor such as brandy or rum plus fruit, and usually served hot. It is a traditional drink served at Christmas time.

Pópo  Beverage from Veracruz made with toasted cacao beans, rice, cinnamon, anise, and asquiote.

Popote  Drinking straw

Postre  Dessert

Pozole  Soup or stew with hominy, pork, chiles, and vegetables. This is a celebration dish often served at holidays, birthdays, and weddings. There are three versions (red, green, and white), each originating in a different region of Mexico during the pre-Hispanic period.

Pozonque  Hot chocolate beverage originating in the state of Oaxaca.

Pregones  The particular calls and cadences of street vendors.

Propina  Tip, gratuity

Provecho  (or buen provecho) is the Spanish language equivalent to Bon appetit. To be cute, you can also add a diminutive: provechito.

Puerco  Pork

Puerro  Leek

Puesto  Market stand or kiosk

Pulpo  Squid

Pulque  Fermented sap of the maguey plant, which is a type of agave. It is the color of milk with a sour yeast-like taste. Pulque has been consumed in Mexico for over a thousand years. Today, pulquerias offer a variety of flavors such as mango, guava, almond, celery, melon, and oatmeal.

Que le Doy?  Means What’ll you have? Street vendors may say this as you approach.

Queca  Slang for quesadilla.

Quelites  Wild spinach

Quesadilla  Tortilla stuffed with and/or other ingredients and folded in half during the cooking process. Can be fried, baked, sautéed, or grilled.

Queso  Cheese

Queso Añejo  Aged version of queso fresco. It is classified as a soft cheese, but well-aged versions can become quite firm and salty. Queso añejo is used primarily as a garnish.

Queso Asadero  White, semi-soft cheese good for melting. Often used for queso fundido. It is essentially the same as queso manchego, and is called that in areas outside northern Mexico.

Queso Azul  Blue cheese

Queso Chihuahua  Pale yellow cheese with a cheddar-like sharpness. It was created by the Mennonite population in Chihuahua, where it is called queso menonita.

Queso Cotija  Hard, crumbly, salty cheese known as the parmesan of Mexico. It is named after the town of Cotija, Michoacán.

Queso de Cabra  Goat’s milk cheese

Queso de Soja (or Soya)  Tofu

Queso Flameado  A dish of hot melted cheese and spicy chorizo that is served flambé.

Queso Fresco  Pleasantly acidic fresh cow’s milk cheese. Sometimes sold wrapped in banana leaves, it's used for stuffing tortas and enchiladas, and for crumbling over dishes like chalupas poblanas.

Queso Fundido  A dish of melted cheese and spicy chorizo eaten with chips and frequently served flambé. It is a popular dish for parties at home, or as an appetizer in restaurants.

Queso Manchego  Cheese originally from Spain. It has a buttery taste and melts nicely.

Queso Oaxaca  Semi-hard, white string cheese that melts well, and is made from cow’s milk. In markets it is shaped into large balls of cheese “ribbon.” When a customer orders some, the purchased amount of cheese is unwound from the ball and placed in a plastic bag.

Queso Panela  White, crumbly, fresh Mexican cheese made with cow’s milk. Served most often as part of appetizer dishes and as a garnish on salads.

Queso Rallado  Grated cheese

Queso Ranchero White cheese made with very fresh curd.

Queso Requeson  (Also known as Requeijão) Loose cheese, similar to ricotta. The name of both cheeses mean recooked. It has a mild taste and is used as a topping for enchiladas, tostadas, and tlacoyos.

Quintonil  Term referring to several species of the amaranth family. They are highly nutritious wild herbs with leafy greens and a sweet, spinach-like flavor. The leaves and stems can be eaten raw, though they are more commonly sautéed or added to soups and stews.

Rábano  Radish

Rábano Picante  Horseradish

Raicilla  Alcoholic drink of pre-Hispanic origin, much appreciated by the ancient indigenous people of Mexico who claimed its consumption increased vitality, strength and health. It is a variety of mezcal that comes from the state of Jalisco.

Rajas con Crema  Dish where poblano chiles are roasted, peeled, cut into strips and stewed with onions, garlic, cream, and aromatics. This mixture is also a popular taco filling.

Rambutan  Tropical fruit, originally from Southeast Asia, grows widely in the state of Chiapas. During rambutan season in the summer, they can be purchased from wheelbarrows on the street. Rambutans are the size of a golf ball and are covered with long red “hairs.” The fruit is usually eaten fresh.

Raspado  Shaved ice flavored with syrup.

Rebanada  Slice

Recado rojo or achiote paste  Spice blend, especially of Yucatán and Oaxaca. The mixture usually includes annatto, oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. The annatto seeds dye the mixture red, and impart a distinctive red-orange color to the food. The paste is used in two primary ways: as a thick, creamy marinade for meat, fowl, or fish when dissolved in vinegar or sour juice; or as a flavoring and coloring agent when diluted in water or stock to make an aromatic sauce. It is also sometimes added to corn dough to create flavor and add color to empanadas and tamales.

Receta  Recipe

Refresco  Soft drink. Also a slang term-- If a policeman asks you for a “refresco,” he’s asking for a bribe.

Refrigerio  Snack

Refritos  Refried beans

Rejilla  Grate, or grill

Relleno  Stuffed chile

Repollo  Vinegary cabbage slaw originating in Oaxaca.

Res  Beef

Res Para Guisar  Stew beef

Revuelto  Scrambled eggs

Rico  Means “delicious.” This word is posted on Mexico City street food stands everywhere. 

Rodaballo  Sea bass

Romeritos  Traditional Mexican dish served during the Christmas season. The name comes from a wild plant that resembles rosemary. The dish consists of dried shrimp and potatoes bathed in a mole sauce.

Romero  Rosemary

Rompope  Mexican style eggnog said to first been served by nuns in the city of Puebla.

Rosca de Reyes  Traditional bread eaten on Three Kings Day (January 6th) to celebrate the arrival of the biblical three wise men.

Rosquilla  Doughnut

Sabor  Flavor

Sabroso  Tasty

Sal  Salt

Salbute  Similar to a tostada, but made with fresh masa instead of a pre-cooked tortilla.

Salchicha  Sausage

Sal de Gusano  Salt mixed with chile powder and ground, toasted worms. Typically used to rim glasses of mezcal, or as a seasoning for fish.

Salpicon  Slow-cooked and tangy shredded meat salad, usually served with a vinegar and lime dressing at room temperature. It is commonly made with crab, shark, or beef flank steak.

Salsa  Means sauce in Spanish. It comes red or green, charred, fried, puréed, mashed, chopped,

or raw. and with an almost endless variety of ingredients.

Salsa Casera  Means house salsa.

Sandia  Watermelon

Sangre de Toro  A classic red bean from central Mexico. Also known as “bull's blood beans" because of their deep red color.

Sazón  Seasoning

Seco  Dried

Segundo Plato  Main Course

Semilla  Seed

Servilleta  Napkin

Sesos  Brains

Sidra  Cider

Sincronizada  Often confused with a quesadilla, the sincronizada is made from wheat rather than corn. It can be described as a grilled tortilla sandwich filled with ham and cheese and sometimes beans. Sincronizadas are often topped with guacamole and salsa, though many eat them plain.

Sin Copia  When you are ordering a taco, this phrase means “without the double tortilla.”

Sobre Mesa  Term for the period of relaxation after a meal that can last an hour or more.

Sofrito  Sauce used as base in Mexican cooking. Consists of garlic, onion, paprika, and tomatoes sautéed in olive oil.

Solbeso  Spirit distilled from the fruit of the cacao plant.

Sopa  Soup

Sopa Azteca  Tortilla soup. Despite its name, this soup owes its origin more to the Tarascan people from Michoacán than to the Aztecs. Many variations exist there, often featuring a spicy tomato broth.

Sopa de Fideo  Flavorful tomato-based soup made with noodles (fideo), fresh lime, and cilantro.

Sopa de Lima  Chicken soup flavored with limes, habanero chiles, cinnamon, and clove. Fried tortilla strips are often added as a garnish.

Sopa de Pancita  Beef tripe in a tomato-guajillo chile broth.

Sopa Tarasca  Tomato-based soup flavored with pasilla chiles and Worcestershire sauce, thickened with masa and cream, and garnished with fried tortilla strips and Oaxacan cheese. The soup originated in the 1960’s in the town of Pátzcuaro, Michoacán.

Sope  Small, thick deep-fried tortilla made with a ridge around the border to hold ingredients such as refried beans, shredded meat, lettuce or cabbage, tomato, cheese, and salsa. It is known in some regions as a pellizcada.

Sopera  Soup bowl

Soplador  Woven palm or rush fan used for stoking fires and coals in braziers under the street vendors’ comales.

Suadero  Tender, fatty cut of beef. It is used to make one of the most popular tacos in Mexico City’s street food scene.

Taco  Tortilla, usually corn, wrapped or folded around a filling and eaten by hand.

Tacos al Pastor  Made with pork, sliced thin from a trompo (spit), and garnished with pineapple. 

Tacos al Carbon Made with grilled beef (al carbon means to cook over charcoal).

Tacos Árabes  Name means “Arab-style taco.” Made with sliced, spit-roasted pork and wrapped in pita bread (pan árabe). First introduced in Puebla in 1933.

Tacos Barbacoa  Made with sheep, lamb, beef, or goat. Traditional accompaniment is salsa borracho. Saturdays and Sundays are the best days to get street food barbacoa in Mexico City. Weekends are when people from the countryside come to the city to sell the barbacoa they’ve made during the week.

Tacos de Achicalada  Various pork cuts, chopped and mixed together.

Tacos de Arrachera  Made with grilled hanger steak marinated in spices and cilantro.

Tacos de Cabeza  Made with roasted cow’s head.

Tacos de Campechano  Beef and pork chorizo are chopped together into spicy blended filling.

Tacos de Canasta  Means “basket tacos.” Often sold by vendors on bicycles. Traditional fillings  include green mole, refried beans, potato and egg, and chicharrón (pork skin).

Tacos de Carnitas Made of pork. Customer usually selects the cut of meat desired.

Tacos de Cazuela Made by braising or simmering a guisado (stew), and then serving from a cazuela. This style of taco originated in Oaxaca.

Tacos de Chapulines  Made with grasshoppers (chapulines).

Tacos de Chicharrones  Made with pork rind.

Tacos de Chilorio  Shredded beef seasoned with butter, ancho chile, vinegar, cilantro, garlic and oregano.

Tacos de Cochinita Pibil  Made with shredded pork marinated in achiote and orange juice, garnished with pickled red onions and habanero chile sauce.

Tacos de Chorizo con Papas  Chorizo and potato.

Tacos de Lechón  Suckling pig.  

Tacos de Longaniza  Made with Spanish sausage.

Tacos de Mixiote  Lamb meat is seasoned with dried chiles and spices, wrapped in parchment, and slowly pit roasted or steamed. Traditional toppings are red onion-habanero mix, and radish.

Tacos de Pescado  Made with fish.

Tacos de Quelitas  Made with wild spinach.

Tacos de Rajas con Queso  Made with roasted poblano chiles and cheese.

Tacos de Suadero  Hard to find outside Mexico City, suadero is a cut that comes from upper part of the cow’s rear leg and is not very tender. Taqueros marinate the meat to tenderize, then give it a hard sear on the comal. When chopped, the crispy pieces are like a beef version of carnitas; topped with white onion, cilantro, and lime juice, these tacos are popular on the streets of Mexico City.

Tacos Dorado  Hard shell, rolled tacos

Tajín  Brand name of a seasoning powder made with chiles, salt, and dehydrated lime juice. It is used to enhance the flavor of fruits and vegetables, and also as a seasoning in micheladas.

Tallarines  Noodles

Tamal  Tamale in English. Traditional Mesoamerican dish made of corn masa which is usually steamed in a dried corn husk or banana leaf. It can be stuffed with a variety of ingredients such as chicken, pork, beef, vegetables, fruit, cheese, and salsa. There are dozens of types of tamales, both savory and sweet, that are found throughout Mexico and central America. These usually reflect the ingredients of the region in which they are made. Here are some of the flavors...

Calabaza con Queso  Pumpkin with cheese.

De Elote  This corn tamale can be either sweet or savory. It is a summer tamale that’s made with fresh corn at the height of the season.   

Dzotobichay  Originating in the Yucatán, this tamale is wrapped in banana leaves and filled with greens, pumpkin seeds, and hard boiled eggs. The way the masa is prepared for dzotobichay is typical of Yucatecan tamales: they include achiote for color and chile habanero for a bit of zing.

Frijol con Queso  Bean (usually refried black beans) with cheese.

Guayaba con Queso  Sweet tamale made with guava fruit and cream cheese.

            Mole  Mole sauce and usually chicken or pork.

Oaxaqueños  Means Oaxacan-style. Made with chicken, and mole negro wrapped in a banana leaf.

            Piña  Pineapple

            Pollo en Salsa Verde  Chicken in tomatillo sauce

            Puerco en Chipotle Salsa  Pork in chipotle sauce

Rajas con Queso  Poblano chile strips with cheese

Tamalero  Person who makes tamales.

Tamarind  The pods produced by this large shade tree contain sour-sweet seeds which are made into a paste and used to flavor agua fresca drinks as well as certain meat dishes.

Tapatío   Most popular brand of bottled hot sauce in Mexico City. It is actually produced in California and exported to Mexico.

Taquito  Small, rolled taco that is similar to a flauta. Can be deep-fried or baked.

Taquiza  Taco party

Tarugo  Candy made with tamarind, sugar, and chili powder. It has a spicy sweet and sour kick.  “Tarugo” is also a slang word for “blockhead.”

Tasajo  A preparation where thin slices of beef are marinated in achiote then seared.

Tascalate  Chocolate drink made with ground tortillas, cinnamon, achiote, vanilla, sugar, and water. Very popular in the state of Chiapas.

Tatemado  Roasted.

Té Caliente  Hot tea

Té Helado  Iced tea

Tecate  Popular brand of beer, sold mostly in cans.

Tejate  Non-alcoholic corn and cacao beverage originating in Oaxaca. The drink dates back to  the pre-Hispanic period and it remains very popular among the indigenous Mixtec and Zapotec peoples, especially in rural areas.

Tejuino  Cold beverage made from fermented corn that originated in the state of Jalisco. Tejuino is made from tamale masa mixed with water and piloncillo (cone-shaped unrefined brown sugar) and boiled until the liquid is very thick. It is then allowed to ferment slightly. The finished drink is served cold with lime juice, a pinch of salt, and a scoop of shaved ice or lime sorbet.

Telera  Type of roll used to make tortas. Similar to a bolillo roll, though shorter and more rounded. 

Tenedor  Fork

Tenochtitlan  Pre-Hispanic Nahuatl name for Mexico City.

Tentempie  Snack

Tepache  Slightly fermented drink made from pineapple skin. It tastes a little like kombucha-- sweet, sour and somewhat earthy.

Ternera  Veal

Tetela  Triangular shaped antojito that originated in Oaxaca. A variety of fillings are used. One of the most popular combinations is refried black beans, queso fresco cheese, and crema.

Tianguis  Open-air market or bazaar traditionally held in a neighborhood on a certain day, or days, of the week. The oldest tianguis operating in the Mexico City area dates back to 1491.

Tikin Xic  Dry rub dating back to the Mayans. The key ingredient is achiote seed, which gives the mixture a bright orange-red color. Other ingredients are garlic, chiles, citrus juice, cumin, and cloves. Seafood is often rubbed with this mixture and steamed in banana leaves. The presentation is similar to the French recipe, en papillote.

Tinga  Spicy, smoky-sweet chipotle chile sauce usually used with chicken in Mexico City.

Tlacoyo  Means "snack" in Nahuatl. This is an oval-shaped, fried or toasted masa patty stuffed with beans, cheese, and other ingredients. It is then topped with a choice of onions, nopales, salsa, cilantro, and cheese.

Tlayuda  Large, thin crusted, fried or toasted tortilla covered with a variety of meats, cheeses, vegetables and salsas. It is often called a Mexican pizza because it looks similar. The tlayuda originated in the state of Oaxaca.

Tlemolito  Chile broth

Tocino  Bacon

Tomate  Green tomato (jitomate = red tomato) This distinction is made in Mexico only.

Tomates Verdes  This is what tomatillos are frequently called in Mexico. 

Tomatillo  Round, green vegetable related to the tomato, though more tart. It is widely used in Mexican cooking and is the key ingredient in salsa verde.

Tomatillo de Milpa  Smaller than the commercially grown tomatillo, this purple-colored version grows wild in family corn fields of Mexico and is typically sold in neighborhood tianguis. This variety has a stronger, sharper flavor than the commercial tomatillo, and it is preferred for some Mexican dishes.

Tomillo  Thyme

Toronja  Grapefruit

Torrejas  Similar to capirotada, this dessert is popular during Lent. It is made with egg-dipped bread that’s fried and served with cinnamon-flavored syrup and shredded lime peel.

Torrija  French toast

Torta  Layered sandwich made with torpedo-shaped soft white roll and piled with grilled taco ingredients like beef suadero or carnitas. It might also contain refried beans, pickled jalapeños, hot sauce, or avocado. Every region in Mexico has their own version, and Mexico City’s signature torta is the pambazo.

Torta Ahogada  Torta originating in Guadalajara. It means drowned sandwich because the torta is submerged in chile de arbol sauce before serving. Pork is the main protein in this sandwich.

Torta Chanclas  A pair of sandwiches bathed in red chile sauce. Related in style to huaraches, and originating in Puebla.

Torta de Chilaquiles  This torta is made with a thin layer of refried black beans spooned onto a bolillo roll, topped with shredded or breaded chicken (or pork cochinita pibil), a choice of red or green salsa, then finished with cotija cheese and crema.

Torta Chile Relleno  A poblano pepper is stuffed with cheese, battered and deep fried. The poblano pepper is then placed in a bolillo roll, covered with red salsa along with vegetables like avocado, tomato and onion slices.

Torta Cubana  This is the “Dagwood” of tortas, with layers of ham, cheese, tomato, pickles, mayonnaise, and lettuce stacked high on a large telera roll. 

Torta de Milanesa  This Mexican steak sandwich starts with a thin flank steak that’s breaded and deep fried. The steak is placed in a bolillo roll and topped with avocado, tomato, onion, sliced jalapeños, and crema.

Torta de Tamal Also called a guajolota, this is a popular breakfast available at street stands throughout Mexico City. It features a tamal (tamale) sandwiched in a bolillo roll. Most vendors sell a variety of tamales stuffed with different ingredients, such as red mole with chicken or salsa verde with pork, to go along with the bolillo. These tortas are often bought with a corn-based drink known as atole, which comes in a variety of flavors.

Torta Pambazo  Guajillo salsa-dunked sandwich traditionally filled with chorizo, potatoes, and refried beans. It is Mexico City’s most popular torta.

Torta Pelona  This torta is made with a fried roll, which sets it apart from most tortas. It is filled with shredded beef, lettuce, and chopped avocado, all doused in crema.

Torta Pepito  Made with marinated, grilled, and sliced skirt steak. Usually garnished with avocado.

Tortero  Person who makes tortas.

Tortilla  Type of thin, unleavened flat bread, made from finely ground corn or wheat flour.

Tortilla de la Suegra   “Mother-in-law's tortilla.” This refers to the tortilla on top of the stack, which cools off before those under it.  Some locals jokingly say it’s the tortilla you offer to your mother-in-law.

Tortillería  Shop or bakery that produces and sells freshly made tortillas.

Tortitas de Papa  Potato croquettes

Tostada  Open-faced taco.

Tostar  To toast.

Totopos  Fresh tortilla chips. The name comes from the Nahuatl language and means “tortilla and thunder,” ostensibly because the chips are so noisy to eat. 

Trajineras  Boats used to transport people throughout the waterways at Xochimilco.

Traza  Term for the 13 blocks at the center of Mexico City. These were created as a “Spanish residents only” zone following the arrival of Cortez in 1521.

Trigo  Wheat

Tripa  Pork intestines

Trompo  Roasting spit as is used for tacos al pastor.

Tronco  Wooden (tree trunk) chopping block used by street vendors.

Trucha  Trout

Tuba  Alcoholic drink.  Coconut palm sap is fermented to make the clear, white, sweet wine called tuba.

Tuna  Prickly pear

Uchepos  Sweet corn tamales, as they are called in Michoacán. In other parts of Mexico, these are called tamales de elote.

Uva  Grape.

Valentina  This brand is one of Mexico's most popular bottled salsas.

Vampiro  Fresh fruit drink made with orange, beet, carrot, and sometimes celery juice.

Verdolaga  Purslane. The leaves and stems of this plant are prized in Mexico for their crisp texture and salty-tangy flavor. Eaten raw in salads, added to stews and soups, and steamed and used in moles.

Verdura  Vegetable

Victoria  Popular 4% alcohol beer widely available in small and large returnable bottles.

Vino  Wine

            Vino Tinto  Red

            Vino Blanco  White

            Rosado  Rosé

            De Jerez  Sherry

            Seco  Dry

            Espumoso  Bubbly

Vuelta y Vuelta  Over easy

Vuelve a la Vida  Seafood cocktail usually made with poached shrimp and squid, raw clams and oysters, and snapper ceviche in a sauce of tomato juice, ketchup, and pico de gallo sauce.

Xilonen (pronounced “she-LO-nen”) The Aztec Goddess of corn. She is the wife of Tezcatlipoca, God of the night sky and the earth. She represents the young corn, just reaching tenderness.

Xni Pec  Salsa that originated in Yucatán. It combines tomatoes, habanero chiles, radishes, red onion, and cilantro. The name means “dog’s nose” because the habanero heat in this salsa can make your nose run. This is essentially the Yucatán version of pico de gallo.

Xochimilco  Popular park and last living example of Mexico City’s ancient waterway system that existed before the Spanish arrived.

Xocoatl  The Mayans grew cacao trees and used the seeds it to make xocoatl. This frothy, bitter drink was often flavored with vanilla, chile pepper, and achiote.

Xoconostle  Fruit of the prickly pear cactus. It is most often used to make a rather sour salsa, with a taste similar to tamarind. It is more expensive than the more common red cactus pear, and it is available only during the summer months.

Xocoyol  A summer plant, often grown in corn fields, with leaves that have a sharp, citrusy, sour taste. Mixed with onion and chile de árbol, the leaves are used to make summertime quesadillas.

Xtabentún  Alcoholic drink originating in the Yucatán that is made with anise, fermented honey, and rum.

Yema  Egg yolk

Yuca  Starch root also called cassava. When cooked, it is like a cross between a potato and celery root.

Zacahuil  Enormous tamales (up to 15 feet long) which are made in La Huasteca and the Sierra de Hidalgo regions of Mexico.

Zanahoria  Carrot

Zapallo  Pumpkin

Zapote Negro  Large, oval fruit with caramelly flavor that makes it a natural candidate to use in a variety of sauces.

Zarzamora  Blackberry (refer also to mora).

Zarzuela  Means a mixture, as in zarzuela de mariscos (seafood casserole).