Good Food In Mexico City, Nicholas Gilman

Glossary and Dictionary of Mexican Food Terms

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

A
aceite de oliva - olive oil
aceituna - olive
acelgas - swiss chard
achiote - a mild aromatic red paste made of seeds of the same name often used in Yucatecan cooking
agri-dulce - sweet & sour

aguas frescas - (or aguas preparadas) literally "fresh waters," these are traditional drinks made with fresh fruits or vegetables pureed in a blender with sugar and water. They are found in most Mexican restaurants and food stalls, although sometimes you won't see them on the menu, so be sure to ask. The most common flavors are jamaica (hibiscus flower), tamarindo (pulp from tamarind seeds) and horchata which is made from rice, sometimes almonds; there is no milk in this white drink. A host of fruits are popular: mango, papaya, watermelon and cantaloupe are also used. Plain purified drinking water is called agua natural, bubbly water agua mineral, bottled water agua embotellada. a simple glass of water, "un vaso con agua"

ahumado - smoked
al pastor - see pastor
albahaca - basil
alcaparras - capers
alga - seaweed
almeja - clam
almendra - almond
almuerzo - light lunch, brunch
alubias - white beans
amargo/a - bitter
anafre - a charcoal brazier
anchoa - anchovy
ancas de rana - frogs legs
añejo - aged (when referring to tequila or cheese)
anguila - eel
ante - an old fashioned layered dessert

antojitos - This is a food category, not a dish, but you will see the word a lot. Its meaning (literally "before the eyes") can vary, but it most often refers to corn-based appetizers, anything made with tortillas or masa de maíz (corn dough.) They are eaten as a light meal or snack (although they can often be quite filling). Some of the most common antojitos found in Mexico City are quesadillas, tlacoyos, gorditas, sopes, panuchos, tacos, tamales, huaraches, and enchiladas.

apio - celery
arenque - herring
asado - roasted
ate - a paste made of dried fruit, usually eaten as dessert with cheese
atole - a drink thickened with maize and flavored with fruit or vanilla or coffee and usually served in the morning or evening with tamales. The chocolate version is called champurrado
atún - tuna fish ("tuna" is a cactus fruit)
avena - oatmeal
aves - poultry

B
bacalao - salt cod (bacalao fresco is fresh cod but is rarely seen in Mexico)

barbacoa - usually sheep or goat, baked in a pit in maguey leaves, served as tacos. Common in central
Mexico as a fiesta or wedding dish.

berenjena - eggplant
berros - watercress
betabel - beet (known as remolacha en Spain)

birria - a spicy stew usually made with goat or mutton, often served during festive periods such as Christmas, New Year's Eve and at weddings. Originally from Jalisco, but now widespread in central Mexico, it is served with tortillas, onion, cilantro, lime, salsa and typically, with a bowl of its own broth as accompaniment.

bolillo - a crusty roll, common throughout Mexico
botanas - hors d'oevres
brocheta - brochette (shish kabob)
burrito - wheat flour tortilla roll, rarely found in central Mexico, more of a Tex-Mex creation.
budín - literally pudding, often a savory
budín azteca is like lasagna made with tortillas and salsa verde.

C
cabrito - kid, baby goat
cabeza - head
cabra - goat (queso de cabra is goat cheese)
cacahuate- peanut (known as "maní" in most of the Spanish speaking world outside of Mexico)
calabaza - winter squash
calabacita - summer squash, like zucchini
calamares - squid
caldo - broth
camarones - shrimp ("gambas" in Spain)

camote - sweet potato; camoteros, (sweet potato vendors) circulate in the evenings, their carts emitting a whistle like an old steam engine, which announces their presence. Camotes are served with brown sugar syrup or condensed milk.

canela - cinnamon
cangrejo - crab (also called jaiba)
castaña - chestnut
cebolla - onion
cena (dinner) In most Mexican homes the evening meal is usually a simple affair, such as a soup or tamales, but "going out for dinner", is becoming more a part of Mexico City nightlife. Cena is normally served after 9 PM.
cerdo -pork (also puerco)
cereza - cherry
cerveza - beer (oscura is dark, clara, light)
ceviche - seafood that has been "cooked" by marinating in citrus juice; there are many regional variations, but the best is found on the Pacific coast
chilpachole - a hearty soup from the Veracruz region featuring crabs and chile broth
ciruela (pasa) - plum (prune)
champiñones - mushrooms (sometimes called hongos)
chamorro - a big roasted hunk of pork leg.
chapulines - grasshoppers, eaten deep fried
chayote - a green squash-like vegetable
chícharros- peas
chicharrón - porkskin, eaten deep fried or in stews
chilaquiles - crisp tortillas chips sauted in salsa - a typical breakfast dish, often served with eggs or chicken.

chiles en nogada This classic dish from Puebla is popular around Fiestas Patrias (Independence Day in September), but is served year-round in some restaurants. Green poblano chilies are filled with a mixture of ground meat and raisins or other dried fruit, topped with a white sauce made of ground pecans and cream and sprinkled with pomegranate seeds. It is usually served at room temperature. The three colors represent the Mexican flag.

chilpachole - a crab soup with a chili broth, from Veracruz
chongos zamoranos - traditional curdled milk
dessert
chorizo - sausage; there are many varieties including a mysteriously bright green one from Toluca.
chuleta - chop, usually pork
churros - a Spanish dessert, fried dough pressed through a mold, often served with hot chocolate
clemole - a liquidy, soupy type of mole
coca - the popular name for Coca Cola
cochinita pibil - Yucatecan shredded pork, cooked with chilies and spices
codos - elbow macaroni (literally "elbows")
cogollos - lettuce hearts, a term from Spain
occasionally seen on Mexican menus
col - cabbage (also known as repollo)
colado - strained (as for orange juice)
coliflor - cauliflower
comal - a metal or ceramic plate on which tortillas are cooked.

comida (lunch). This is the main meal of the day for most Mexicans and is usually not eaten before 2 PM, often lasting for hours. Many nicer restaurants don't even open their doors until 1:30, but people will really start to arrive at 2:30-3. Mexicans love to sobremesar, or sit around and chat after eating. The American idea of eating, paying, and leaving seems strange to Mexicans, and it is considered rude to be handed the check without asking for it.

comida corrida You will see these words all over town in fondas and comedores, simple eateries that cater to working class Mexicans looking for an economic home-cooked meal. A complete meal consisting of soup, rice, main course, often dessert and beverage can be had for a few dollars. Sometimes the food is bland and watery, but you can also find hearty and delicious meals.

conejo - rabbit
cordoníz - quail
costillas - ribs
Cuba - a rum and Coke
cuitlacoche (also spelled huitlacoche) - black corn fungus with a subtle mushroom taste

D
derecho - straight up, as for drinks
dulces - sweets, candy
durazno - peach

E
elote - fresh corn (not usually sweet)
enchiladas - literally means "chilied" - tortillas in
a variety of sauces, filled or not.
endibia - endive
ensalada - salad (ensalada mixta is of cooked
vegetables, ensalada verde is a green salad)
entremeses - appetizers
epazote - a medicinal -tasting herb used in many
dishes, especially black beans and quesadillas
espinacas - spinach; many leafy greens carry this label
espuma - foam
esquites - fresh corn with onion and chilies, sometimes served with sour cream or mayonnaise; a street food
estofado - stew

F
filete - fillet, usually means beef, unless in the context of a fish dish
flautas - an antojito, rolled, deep fried long tortillas containing chicken, meat or potato, served with green salsa, cream and lettuce
flor - flower (flor de calabaza - squash blossom flower)
frambuesa - raspberry
fresa - strawberry
fideos - noodles
frijoles -beans; charros, beans in broth with meats, chorizos and chilies, refritos, mashed and sauteed.
frito - fried
frutas secas - dried fruits

G
galleta - cookie or cracker
gallina - hen
gambas - large shrimp
gelatina - gelatine or Jello
gengibre - ginger
ginebra - gin
gorditas - pockets of corn masa are cooked on a griddle and stuffed with beans, meat, nopales, etc. This is one of the most common street foods in Mexico City.
granada - pomegranate; granada china is a passion fruit
grasa, grasosa - grease, greasy
grosella - currant
guiso, guisado - any cooked or prepared dish, such as a stew or mole
gusano -worm

H
haba - fava bean
harina -flour
helado - ice cream
hervido - boiled
hielo - ice
hierbabuena - mint
hígado - liver
higo - fig
hinojo - fennel
hoja - leaf (hoja santa or hierba santa is an aromatic leaf used in Oaxacan cooking)
hongos - mushrooms
horchata - (pronounced "orCHATa") a sweet drink usually made from rice; often an aguas
frescas choice in restaurants
horno, horneado - oven, baked
huachinango - red snapper
huarache - a large thick tortilla topped with meat or cheese; so-called because it is the size and shape of a shoe
huauzontles - a green vegetable resembling unripe goldenrod, usually made into a patty and served in tomato broth. The stems have to be pulled out as you eat like when eating an artichoke.
hueso - bone

huevos - eggs
revueltos - scrambled
a la Mexicana - scrambled with chopped tomato, chili, onion
rancheros - fried with red salsa
motuleños - layered tortilla, black bean, ham, fresh cheese, fried egg and salsa
albañiles - scrambled with dark chili salsa
estrellados - sunny side up
huitlacoche - see cuitlacoche

J
jabalí - wild boar
jaiba - crab
jamón - ham
jarra - pitcher, such as for drinks
jengibre - ginger
jícama - a slightly sweet white root vegetable, eaten raw
jitomate - tomato (also called tomate)
judía - white bean
jugo - juice

L
langosta - lobster
leña - firewood "a la leña"- cooked over wood fire
lengua - tongue
lenguado - sole (fish)
lentejas - lentils
liebre - wild hare
lima - sweet limes used in Yucatecan cuisine
limón - green lime (yellow lemons are rare in Mexico)
lomo - loin, usually of pork

M
machaca - dried beef, typical of the north
maguey - agave cactus used to make pulque, tequila and mezcal
maíz - corn
manchamanteles - literally "tablecloth stainers" a pork dish with chile sauce and fruit
manteca - lard
mantequilla - butter
manzana - apple
mariscos - seafood, shellfish
masa - dough
médula - bone marrow
mejillón - mussel
melón - cantaloupe melon
membrillo - quince
menta - peppermint
menudo - tripe stew, popular as a hangover remedy
merienda - afternoon snack, like English tea
metate - stone implement for grinding corn
merluza - hake, a firm white fish

mezcal - a variation of tequila, made from agave as well as other cactus plants. Most of it comes from the state of Oaxaca and quality ranges from rotgut to fine and aged. It has a smoky, almost charcoal-like taste. A worm is often included in each bottle, for flavor, luck or both.

miel - honey
migajas - crumbs
milanesa - breaded and fried beef or chicken
mixiotes - a cooking style in which meat, often mutton, containing spices and chili, is wrapped in a leaf or parchment paper and cooked.
mojarra - perch, a fish often served whole and deep fried
molcajete - traditional mortar made of volcanic stone

mole - a sauce containing many ingredients such as herbs, chilies, vegetables, and thickened with seeds such as pepita, sesame or peanut. Some dark moles contain a small amount of chocolate, but calling mole a "chocolate sauce" is erroneous. Mole also refers to the dish. The most famous mole, Poblano, was supposedly invented in the convent of Santa Clara in Puebla, but most likely developed as a blending of indigenous and European techniques and ingredients. Oaxaca is known for its seven moles. Mole is considered by many as the national dish of Mexico, hence the expression "Más Mexicano que mole", or "As Mexican as mole."

molletes - a breakfast dish of bolillos, or rolls, spread with refried beans and topped with
melted cheese.
morcilla - blood sausage (also called morongo)
mostaza - mustard

N
nabo - turnip
nachos - an American concoction of tortilla chips and melted cheese rarely seen in Mexico
naranja - orange
naranja agria - sour (Seville) orange
nieve - sorbet (literally "snow")

nopales - Cactus paddles eaten as a vegetable throughout Mexico. You will see them at most taco and tlacoyo stands. Ensalada de nopalitos (cactus salad with onions, cilantro, and tomato), which you will find on many menus, is a good way to try them. They have a mild, slightly acidic, green-bean-like flavor, and, if not cooked properly, emit a slimy
liquid like okra.

nuez - pecan-like nut
nuez de Castilla - walnuts
nuez moscada - nutmeg

P
paleta - ice pop, usually of fruit
palillo - toothpick
palomitas - popcorn
pambazo - a soft roll sandwich stuffed and deep fried
pan - bread
pan árabe - Arab bread, or pita
pan dulce - sweet bread or rolls
panuchos - a Yucatecan dish consisting of a fried tortilla, spread with black bean paste, cochinita pibil (pork) and salsa
papa - potato (called patata in Spain)
papas a la Francesa - French fries
papadzules - a Yucatecan dish, meatless, of tortillas, crumbled boiled egg, and a pumpkin seed sauce
parillada - mixed grill
pasa - raisin
pastel - cake
pastor - tacos al pastor, a dish of Arab influence, which appeared only in the 1960's. Meat is roasted on a revolving skewer, shaved off and served as an open taco, often with pineapple, and a selection of salsas. A specialty of Mexico City
pata - foot (literally "paw")
pato - duck
pavo - turkey (also known as guajolote)
pay - pie
pechuga - breast (of chicken, usually), does not refer to humans
pepinillo - pickle
pepino - cucumber
pera - pear
perejíl - parsley
pescado - fish (as food; the animal is called pez)
pez espada - swordfish
picadillo - chopped meat with tomatoes and chili, often with raisins or nuts, used as filling for chilies or tacos
picante - hot, spicy (caliente refers to temperature)
pierna - leg (of pork or lamb when referring to food)
piloncillo - dark brown sugar, usually sold in the shape of a cone
pimentón - green or sweet red pepper
pimienta - black pepper
piña - pineapple
piñon - pine nut, pignole
pipián - a sauce and a dish, green or red, similar to mole, but simpler, based on pumpkin seeds (pepitas) as a thickener.
plátano - banana
plátano macho - plantain
poblano - the large chili used for rellenos (literally someone or something from Puebla)
poc chuc - Yucatecan pork chop, grilled and served with sour orange sauce
pollo - chicken
popote - drinking straw
postre -dessert

pozole - A thick satisfying soup, almost a stew. Red pozole, the most common, has a pork and tomato base, contains large corn kernels (hominy), and is served with radish, lettuce, onion and oregano, which you add according to taste.

puchero - hearty meat soup or stew
porro - leek
puerco - pork, pig

pulque - A drink made by fermenting sap of the maguey cactus. It has a thick texture and a yeasty taste. Curados are pulques that have been flavored with fruits, vegetables or nuts. Pulque was used in Aztec rituals and has a long association as a drink of the common man. It is usually served only in pulquerias which have been slowly disappearing, but seem to be making a comeback as fashionable places for young people to meet.

Q
quesadillas - Most commonly, a large corn tortilla is filled, folded and cooked on a round metal griddle. Sometimes they are deep-fried. There are many kinds of fillings, common are flor de calabaza (cheese and squash blossom flowers), huitlacoche (a corn fungus with a mushroom-like taste), and quelites (a spinach-like green).
queso - cheese

queso añejo - aged cheese
queso azul - blue cheese
queso crema - cream cheese (also known as "queso Filadelfia" for obvious reasons)
queso de cabra - goat's milk cheese
queso de soja (or soya) - tofu
queso fresco - fresh mild white cheese
queso fundido - cheese melted in a casserole, sometimes with chorizo, in which case it is a choriqueso
queso manchego- not the good Spanish stuff, but a bland aged white cheese
queso oaxaqueño - stringy cheese that comes rolled up and melts nicely.
queso ranchero - slightly aged cow's milk cheese
queso requesón - crumbly and creamy, like farmer or dry cottage cheese

R
rábano - radish
rabo - tail (as in oxtail)
rebanada - slice, as in "of cake"
rana - frog
recado - a marinade or paste for meat, from the Yucatan
refresco - soda pop
repollo - cabbage (a word used more in Spain)
res - beef
riñón - kidney
robalo - sea bass
romero - rosemary
ron - rum

S
sal - salt
salchicha - hot dog

salsa - sauce
inglesa - Worchester
mexicana - fresh tomato, onion, chile,
cilantro & lime
soya - soy sauce
picante - hot sauce
verde - green, made with tomates verdes and chili
roja - red, made with tomato or just chilies

sandía - watermelon
sálvia - sage
sangrita - a drink almost always served with straight tequila as a chaser, made with tomato and orange or pomegranate juice, lime, spices
semilla - seed
sémola - semolina
sesos - brains

sopa - soup. Consomé de pollo or caldo de pollo is chicken soup but usually comes with lots of chicken and vegetables. Common soups are sopa de tortilla or sopa azteca, made with chicken broth, tomatoes, chilies, crisp tortilla strips, avocado and cheese. Sopa de flor de calabaza, made with squash blossoms, and sopa de ajo, garlic soup are also traditional favorites.

sopes - Small discs of corn masa are fried and then topped with beans, chicken, chorizo - the variety is endless. These are often served as appetizers in restaurants or at street stalls.

T
tacos - The crispy shells filled with ground beef, cheddar cheese and lettuce that are sold as tacos in the U.S. are not found in Mexico. A taco here is a soft corn tortilla with a small amount of filling, rolled up and eaten with your hands. Tacos are found everywhere, eaten day and night, and they can be considered essential to most Mexican diets. Meat is the preferred filling, but vegetable and seafood can be found. Most popular are carnitas (chopped roast pork), barbacoa (pit-cooked sheep or goat), chicharrón (pork rind), but you can also find tacos made of eyes, ears, nose and brain. Tacos al pastor reflect Arab influence in Mexican cuisine: small slices of seasoned pork are cut from a rotating spindle (you will notice them all over town) and served with a bit of pineapple, chopped onion and cilantro. A good taquería will have an alluring selection of salsas to spice things up.
The other major category is tacos de guisado, cooked or stewed fillings, often with vegetables.

tamales - (the singular is "tamal") Tamales vary from region to region and are found all over Latin America, with different names, but the basic idea is ground corn wrapped in its husk (usually corn) and steamed for hours. The masa (corn dough) is mixed with lard and usually contains a small amount of filling: chicken or pork with red sauce, green sauce, or mole, or strips of chili poblano with cheese are the most common. Tamales Oaxaqueños are wrapped in banana leaves and have a smoother, denser texture. The filling is really only a flavoring-the main event is the corn itself, its flavor and texture. Discard the corn husk or banana leaf. Tamales are usually eaten in the morning and at night. In residential zones, market areas, outside metro stations, and around the Zócalo, street corner vendors tend shiny steel containers with steam escaping from the edges. Because tamales cook for many hours and are sold hot, they are a dependably hygienic street food.

taquería- an establishment serving tacos
taza - cup, for coffee or tea
té - tea
- de manzanilla - camomile
- negro - black tea
- de menta or hierbabuena - mint
- de limón - lemongrass, generally only used as a medicinal

Tequila - Mexico's most famous alcohol is distilled from the sap of the agave cactus. Many foreigners only drink it mixed as margaritas, but fewMexicans order it that way. If you want to appear more like a native, order "un tequila" (not "una" tequila) with sangrita (literally "little blood".) You will be served two small glasses, one with straight tequila and one with a spicy red drink made of tomato juice with various additions, usually pomegranate or orange juice and hot sauce. Alternate sips from the two glasses. There are three basic types of tequila: blanco, reposado, and añejo. Reposados are aged and usually amber colored and tend to be more expensive, but some people prefer the stronger bite of the clear blancos; it is purely a matter of personal taste. Añejos have been aged longer and tend to be smoother. Most bars have good selections which waiters can explain, but be sure to check prices as some get very expensive.

ternera - veal, usually not as young as the American or Italian variety
tlayuda - a large type of quesadilla, native to Oaxaca

tlacoyos - This common antojito, both satisfying and delicious, is found on street corners and near markets throughout the city. Almost always made by women sitting on the ground with a comal (a charcoal burner with a round metal or clay plate on top), this wonderful food was probably eaten by the Aztecs in much the same form. Blue or yellow corn masa (dough) is formed by hand into a small lozenge, flattened, and filled with cheese (requesón) or fava beans (habas) then cooked on a dry griddle. When done, it is topped with chopped nopales (cactus), onions, cilantro, grated cheese and your choice of red or green salsa. Tlacoyos, consideredcommon street food, are rarely found in restaurants.

tocino - bacon
tomate verde - sometimes known as tomatillo, this is not a green tomato, but an entirely different fruit
toronja -grapefruit

tortas - Mexico´s version of the sandwich, supposedly invented by an Italian immigrant at the turn of the 20th century, is a soft roll (bolillo) with a wide range of ingredients. A few popular choices are milanesa (breaded and fried meat), pierna (roast pork), and choriqueso (cheese and sausage), but the variety is endless. Garnishes include tomato, onion, avocado, cheese, lettuce, mayonnaise, and of course, chile jalapeño or chipotle.

tortillas- The staff of life of Mexican cuisine, and the only true "pre-Hispanic" food. The ubiquitous tortilla is essentially ground corn, softened with cal or limestone, called nixtamal, flattened into a 6-inch disc and cooked on a dry griddle (tortillas made of wheat are more common in the north.) Millions are eaten daily-and have been for centuries. They are the basic ingredient for tacos, enchiladas, tostadas, burritos, chilaquiles, flautas, and a host of other Mexican dishes.
tostada - a tortilla fried crisp and topped with various concoctions

totopos - fried tortilla chips
trigo - wheat
tripas - tripe
trucha - trout
tuna - prickly pear (cactus) fruit, NOT the fish, which is atún
tuétano - marrow
turrón - nougat, like that of Italy

U
ultramarinos - an old-fashioned word meaning
delicatessen -type foods, such as sausage, cheese etc.
uvas - grapes
uva pasa - raisin

V
vaca - cow (the animal - the meat is res)
venado - deer, venison
Veracruzana - from Veracruz, in cooking generally refers to a tomato, chili, caper, olive sauce.
vapor - steam: al vapor is steamed
verduras - vegetables
vinagre - vinegar
vino - wine
vino tinto - red
vino blanco - white
rosado -rosé
de Jerez - Sherry
seco - dry
espumoso - bubbly
vuelve a la vida - literally "return to life", a seafood cocktail containing everything in the ocean

Z
zanahoria - carrot
zapote - zapote negro is a black tropical fruit, usually served prepared with orange juice and liqour and eaten as a dessert.
zarzamora - blackberry
zarzuela - literally a "mixture" or "hodgepodge", sometimes seen as "zarzuela de mariscos" a seafood casserole. The word also refers to Spanish light opera.

Copyright © 2008 NIcholas Gilman