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Yucatán Pensinula
- Papadzules: rolled tortillas filled with hardboiled eggs and topped with a squash seed salsa and embellished with a red tomato sauce
- Sopa de Lima: chicken or turkey broth soup flavored with lime juice, with shredded chicken or turkey, fried tortilla strips, and sometimes spiced with habanero chiles
- Tik-n-xic: achiote-marinated red snapper
- Horchata: a ground melon seed or rice drink
- Cochinita Pibil: orange juice-marinated pork shoulder baked in banana leaf and a vivid red sauce made from annatto seeds
- Salbutes: puffed corn tortillas layered with lettuce, sweet pepper, onion, tomato, and topped with shredded chicken or turkey
- Pan de Cazón: tortillas layered with fish, usually shark, and beans
Jalisco
- Birria: stewed goat or pork in thick, spicy tomato broth
- Pozole: thick, hominy-based soup with pork, tomato, cilantro, and oregano
- Sopa de Elote: sweet corn soup
- Tequila with Sangrita: Sangrita is a chaser made of tomato juice, orange (or lime) juice, and chiles
- Tortas Ahogadas: sandwiches dipped in spicy chile sauce, filled with pork, beans, and onions
Hidalgo
- Barbacoa: meats (especially mutton) cooked slowly over an open fire or in a pit covered with leaves
- Carne de Res in Pulque: beef braised in a fermented alcohol made from the sap of the agave, or maguey, plant
- Pan de Pulque: bread leavened with the fermented milky sap from the agave plant
- Chiliquiles: fried or dried tortilla chips, bathed in green or red salsa, and broiled or grilled with a cheese topping
- Worms of Maguey: edible caterpillars that infest maguey and Agave tequilana plants
- Tacos de Panza: tacos filled with porous stomach meat
Mexico City, D.F.
- Carne de Cordero in Mixote: lamb seasoned with a chile and spice marinade and steamed in maguey leaves
- Conejo en Adobo: a pre-Colombian preparation of rabbit with a red chile sauce/marinade; typically stewlike
- Tortas and Cemitas: sandwiches (the latter with anise seeds), usually with beans and meat
- Tacos Placeros: tacos prepared with avocado, meat, and salsa
- Pepitas: pumpkin seeds
- Pastel de Tres Leches: cake soaked in three kinds of milk (evaporated milk, condensed milk, and either whole milk or cream)
Oaxaca
- Mole: a powerful paste of ground chiles, garlic, dried fruit, up to 30 spices, seeds, nuts, and sometimes chocolate
- Oaxacan Yellow Mole: mole that includes chayote squash
- Mole Verde con Hierbas: herbed green mole; or mole made with tomatillos, herbs, and spices
- Mole Negro Oaxaqueño: black mole, made with lots of chocolate
- Tlayudas: giant corn tortilla topped with cheese, seasoned meets, cilantro
- Ciruelas: prunes
- Mezcal: liquor distilled from agave; frequently sold with an agave (maguey) worm in the bottle
- Enmolada: folded corn tortilla with a mix of black mole, sesame seeds, crumbled mild cheese, raw onions, and a side of meat
- Cecina: reconstituted dried spiced beef or pork
Baja California
- Ceviche: raw fish marinated in citrus juice, frequently with onions, tomatoes, and green peppers
- Taco de Pescado Frito: tacos with breaded, fried fish, usually halibut
Michoacán
- Nacatamales: meat- and chile-filled tamales
- Uchepos: regional tamales that are either sweetened with fruit or made savory with pork
- Churipo: meat-based soup stew prepared with cabbage, sour cactus fruit, carrots, garbanzo, and seasoned with ground chile
- Atole: corn or rice milk-based hot drink, frequently flavored with cinnamon, vanilla, chocolate, or fruit
- Ates: fruit jellies or candied fruit
- Cotija cheese: dry, crumbly, salty Mexican cheese; used to top dishes like black beans, soups, and tacos
- Pozole: thick, hominy-based soup with pork, tomato, cilantro
Words to Know: General Terms
- beber: to drink
- cocinar: to cook
- comer: to eat
- freir: to fry
- almuerzo: lunch
-
botanas: snacks/appetizers
- cena: dinner
- comida: meal
- desayuno: breakfast
- cuenta: check/bill
- servilleta: napkin
- taza: cup
- vaso: glass
- tenedor: fork
- cuchara: spoon
- cuchillo: knife
- plato: plate
- hambre: hungry
- sabroso: tasty
- picante: spicy
- caliente: hot
- amargo: sour
- delicioso: delicious
- dulce: sweet or candy
- postre: dessert
- frijoles: beans
- arroz: rice
- carne: meat
- leche: milk
- agua: water
- pan: bread
- pescado: fish
- pollo: chicken
- carne de res: beef
- carne de cordero: lamb
- carne de cerdo: pork
- queso: cheese
Staple Foods
- Tortillas: unleavened bread made from corn or wheat flour
- Tacos: folded corn tortilla with a variety of vegetables and meats
- Tamales: corn dough steamed in a corn husk or banana leaf, filled with finely chopped meat, vegetables, or fruit
- Frijoles: beans; typically served as appetizers or accompaniments to snacks and meals, including breakfasts
- Arroz: rice; in a typical Mexican lunch, there will always be a rice course, which is served after the soup and before the main course
- Atole: corn or rice milk based hot drink, frequently flavored with cinnamon, vanilla, chocolate, or fruit
- Tequila: distilled liquor made from the fermented sap of the blue Agave plant
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