Mexican Food Glossary

Al Pastor

Made with marinated and sliced meat. Literally, "in the style of the shepherd."

Arroz

Rice.

Buñuelo

A thin fried pastry finished with a sweet topping.

Burro/Burrito

A large flour tortilla filled with meat, cheese, or beans.

Camaron

Shrimp.

Carne Asada

Pieces of thin-cut beef that is grilled. Literally, "roasted meat."

Carnita

A dish made with small pieces of pork.

Chalupa

A thick boat-shaped corn tortilla fried and filled with other ingredients. In Mexico, a chalupa is a small canoe.

Charro Beans

Simmered pinto beans with a bacon flavoring, mixed with onions and tomatoes. Charros are Mexican cowboys.

Chile Con Queso

A melted cheese dip flavored with mild green chilies.

Chile Relleno

Cheese-stuffed mild green chilies, battered and fried until the outside is crisp and the cheese inside is melted. Literally, "stuffed peppers."

Chimichanga

A burrito that is sealed closed and fried till crisp.

Chimichurri Sauce

A spicy oil-and-vinegar-based garlic sauce, usually green but sometimes red, often used as a marinade.

Chipotle

Dried, smoked jalapeño chilies.

Chorizo

A Mexican sausage made with ground pork and spicy seasonings.

Decebrada

Shredded meat, usually beef.

Enchilada

A tortilla dipped in chili sauce, then filled with meat or cheese, rolled up, and baked. Usually served topped with salsa and cheese.

Ensalada

A salad.

Fajita

Meat brought to the table on a metal platter, sizzling loudly, with tortillas and condiments served on the side.

Flan

A rich custard dessert with a layer of soft caramel on top.

Flauta/Flautita

A small corn tortilla that has been stuffed with meat or beans, then sealed and deep-fried until crisp. Literally, "flute".

Guacamole

A dish made from mashed avocado and lime or lemon juice, with onions, chilies, and seasonings added. Often used as a condiment in Mexican dishes.

Jalapeño

A medium-hot green chili pepper.

Margarita

A cocktail made with tequila, an orange-flavored liqueur, and lime juice.

Marisco

Seafood.

Masa

Dough made from dried corn.

Mexican Rice

White rice roasted in a skillet with garlic and onions until light brown, then steamed or simmered with tomato sauce and chicken stock.

Mole

A spicy, rich sauce consisting of nuts, seeds, spices, chilies and a small amount of chocolate.

Nachos

Crisp tortilla chips topped with melted cheese and chopped chilies. Invented in 1943 by Ignacio "Nacho" Anaya in Piedras Negras, Mexico.

Pescado

Fish.

Pico de Gallo

An uncooked tomato, onion, and chili relish. Literally, "beak of the rooster."

Poblano

A large mild green chile. Poblanos originated in the Mexican state of Puebla.

Pollo

Chicken.

Quesadilla

A flour tortilla filled with meat and cheese, folded in half, and toasted.

Queso

Cheese.

Ranchero Sauce

A spicy tomato-based sauce that includes onions, green chilies, and seasonings.

Refried Beans

Cooked red or pinto beans that are mashed, then fried.

Salsa

A spicy tomato-based sauce used to dip or to accent dishes.

Sincronizada

A grilled sandwich of cheese and other ingredients between two tortillas.

Sopa

Soup.

Sope

A small circle or bowl of fried masa topped with some type of filling and a garnish or cheese.

Suizo

A creamy white sauce. Literally, "Swiss."

Taco

A corn tortilla filled with meat, cheese, or beans.

Tamale

Corn masa encasing some type of filling, usually pork. Traditionally steamed in corn husks. Don't eat the husks!

Tortilla

A thin, round unleavened bread made of either corn flour or wheat flour and baked on a griddle.

Tostada

A toasted tortilla topped with meats, beans, or cheeses.