Share This
table started by
pdavison for the Mexican Food Base
There is no user-contributed description yet.
Add More Topics
Save this view to a base, or just for yourself.
93 topic topics matching:
Filter this Collection| x name | x image | x article |
|---|---|---|
| x Quesadilla |
|
A quesadilla (Spanish pronunciation: [kesaˈðiʎa], usually anglicized as /ˌkeɪsəˈdiː.ə/) is a Mexican snack food made of cheese (and occasionally other ingredients) on a folded corn or wheat tortilla and cooked until the cheese melts. The word comes...
|
| x Taco |
|
A taco (pronounced /ˈtɑːkoʊ/) is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for...
|
| x Burrito |
|
A burrito (pronounced /bəˈriːdoʊ/ in the US but actually correctly pronounced /buˈriːtoʊ/), or taco de harina, is a type of food found in Mexican and Tex-Mex cuisine. It consists of a flour tortilla wrapped or folded around a filling. The flour...
|
| x Churro |
|
Churros, sometimes referred to as a Spanish doughnut, are fried-dough pastry-based snacks, sometimes made from potato dough, that originated in Madrid, capital of Spain. They are also popular in Latin America, France, Portugal, the United States,...
|
| x Jarritos |
|
In 1950 Don Francisco Hill had the idea to create a line of soft drinks made from natural fruit extracts that would reflect Mexico's most popular flavors. He developed his soft drink product under the name Jarritos. The brand name finds its origin...
|
| x Taquito |
|
Taquito (from the Spanish diminutive of taco) is a Mexican dish, also very popular in Puerto Rico, consisting of a small rolled-up tortilla and some type of filling, usually beef or chicken. The filled tortilla is crisp-fried. Corn (maize) tortillas...
|
| x Fajita |
|
A fajita (pronounced /fəˈhiːtə/) (Spanish pronunciation: [faxita]) is a generic term used in Tex-Mex cuisine, referring to grilled meat served on a flour or corn tortilla. Though originally only skirt steak, popular meats today also include chicken,...
|
| x Maize |
|
Maize (Zea mays L. ssp. mays, pronounced /ˈmeɪz/; also known in most English speaking countries as corn), is a herbaceous plant domesticated in Mesoamerica and subsequently spread throughout the American continents. After European contact with the...
|
| x Rice |
|
Rice is the seed of a monocot plant Oryza sativa, of the grass family (Poaceae). As a cereal grain, it is the most important staple food for a large part of the world's human population, especially in East, South, Southeast Asia, the Middle East,...
|
| x Oaxaca cheese |
|
Oaxaca cheese (Spanish: Quesillo Oaxaca or Queso Oaxaca), is a white, semi-hard cheese of Mexican origin, similar to unaged Monterey Jack cheese but with a mozzarella-like string cheese texture. It is named after the state of Oaxaca in southern...
|
| x Salsa |
|
Salsa may refer to any type of sauce. In American English, it usually refers to the spicy, often tomato based, hot sauces typical of Hispanic cuisine, particularly those used as dips. In British English, the word typically refers to salsa cruda,...
|
| x Tortilla |
|
In Mexico and Central America, a tortilla is a type of thin, unleavened flat bread, made from finely ground maize (often called "corn" in the United States). In Mexico, there are three colors of maize dough for making tortillas: white maize, yellow...
|
| x Mole |
|
Mole (Spanish pronunciation: [ˈmole]) (Mexican Spanish, from Nahuatl mulli or molli, "sauce" or "concoction") is the generic name for several sauces used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often...
|
| x Cochinita pibil |
|
Cochinita pibil (also puerco pibil) is a traditional Mexican slow-roasted pork dish from Yucatán Península. Preparation of traditional cochinita or puerco pibil involves marinating the meat in strongly acidic citrus juice, coloring it with annatto...
|
| x Gordita |
|
A gordita in Mexican cuisine is a food which is characterized by a small, thick tortilla made with masa harina (corn flour). The gordita is in contrast to a taco, which uses a thinner tortilla. Gordita means "fatty" in Spanish. The gordita is...
|
| x Huevos rancheros |
|
Huevos rancheros (Ranch Eggs) is a classic Mexican breakfast dish similar to Huevos motuleños which has become popular throughout much of the Americas.
Huevos rancheros means "eggs ranch-style" or "eggs country-style" in Spanish. The dish...
|
| x Torta |
|
A torta is a Mexican sandwich, served on an oblong 6-8 inch firm, crusty white sandwich roll, called a bolillo, telera or birote. Tortas can be served hot or cold. Common ingredients may include, but are not limited to:
Some styles include:...
|
| x Cheese |
|
Cheese is a food consisting of proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. It is produced by coagulation of the milk protein casein. Typically, the milk is acidified and addition of the enzyme rennet causes...
|
| x Frijoles Negros |
|
Frijoles negros (literally "black beans" in Spanish) is a nutritious dish made with black beans, prepared in Cuba, Puerto Rico, Mexico, and several other nations in Latin America. The black bean, a legume of the species Phaseolus vulgaris, are...
|
| x Tomato |
|
The tomato (Solanum lycopersicum, syn. Lycopersicon lycopersicum & Lycopersicon esculentum) is a herbaceous, usually sprawling plant in the Solanaceae or nightshade family that is typically cultivated for the purpose of harvesting its fruit for...
|
| x Jalapeño |
|
The jalapeño (pronounced /ˌhaləˈpeɪnjoʊ/; /ˌhæləˈpeɪnjoʊ/; or /ˌhæləˈpiːnoʊ/; Mexican pronunciation /halaˈpɛɲo/) is a medium- to large-sized chili pepper which is prized for its warm, burning sensation when eaten. Ripe, the jalapeño can be 2–3½...
|
| x Chocolate |
|
Chocolate (pronounced /ˈtʃɒklət/ (help·info) or /-ˈələt/) comprises a number of raw and processed foods produced from the seed of the tropical cacao tree. Cacao has been cultivated for at least three millennia in Mexico, Central and South America,...
|
| x Avocado |
|
The avocado (Persea americana), also known as palta or aguacate (Spanish), butter pear or alligator pear, is a tree native to the Caribbean, Mexico, South America and Central America, classified in the flowering plant family Lauraceae along with...
|
| x Jícama |
|
Jícama (pronounced /ˈhɪkəmə/, Spanish pronunciation: [ˈxikama], from Nahuatl xicamatl, [ʃiˈkamatɬ]), also Yam and Mexican Turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root....
|
| x Chili pepper |
|
Chili pepper (also known as, or spelled, chilli pepper, chilli, chillie, chili, and chile) is the fruit of the plants from the genus Capsicum, members of the nightshade family, Solanaceae. (Although a fruit in a scientific sense, the peppers are...
|
| x Refried beans |
|
Refried beans (frijoles refritos) is a dish of cooked and mashed beans and is a traditional staple of Mexican and Tex-Mex cuisine.
Refried beans are traditionally prepared with pinto beans, but many other varieties of bean can be used, such as black...
|
| x Guava |
|
Guavas are plants in the myrtle family (Myrtaceae) genus Psidium, which contains about 100 species of tropical shrubs and small trees. They are native to Mexico, Central America and northern South America. Most likely naturally spreading (by means...
|
| x Lard |
|
Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished because of health concerns posed by...
|
| x Pasilla |
|
Pasilla (pronounced pah-SEE-yah; literally "little raisin") refers to more than one variety of chile in the species Capsicum annuum.
Pasillas are used especially in sauces. They are sold whole or powdered in Mexico and the United States.
The pasilla...
|
| x Annatto |
|
Annatto, sometimes called Roucou, is a derivative of the achiote trees of tropical regions of the Americas, used to produce a red food coloring and also as a flavoring. Its scent is described as "slightly peppery with a hint of nutmeg" and flavor as...
|
| x Nopal |
|
Nopales (from the Nahuatl word nōpalli for the pads, or nostle, from the Nahuatl word nōchtli for the fruit) are a vegetable made from the young cladophyll (pad) segments of prickly pear, carefully peeled to remove the spines. They are particularly...
|
| x Chayote |
|
The chayote (Sechium edule), also known as sayote, tayota, choko, chocho, chow-chow, christophene, mirliton, alligator pear, and vegetable pear, is an edible plant that belongs to the gourd family Cucurbitaceae along with melons, cucumbers and...
|
| x Chorizo |
|
Chorizo (Spanish pronunciation: [tʃoˈɾiθo]; Galician: Chourizo [tʃowˈɾiθo]; Portuguese: Chouriço [ʃoˈɾisu]; Catalan: Xoriço [ʃuˈɾisu]) is a term encompassing several types of pork sausage originating from the Iberian Peninsula. In English it is...
|
| x Coriander |
|
Coriander (Coriandrum sativum) is an annual herb in the family Apiaceae. It is also known as Chinese parsley or, particularly in the Americas, cilantro. Coriander is native to southern Europe and North Africa to southwestern Asia. It is a soft,...
|
| x Epazote |
|
Epazote, Wormseed, Jesuit's Tea, Mexican Tea, or Herba Sancti Mariæ (Dysphania ambrosioides, formerly Chenopodium ambrosioides) is an herb native to Central America, South America, and southern Mexico.
It is an annual or short-lived perennial plant,...
|
| x Corn smut |
|
Corn smut is a disease of maize caused by the pathogenic plant fungus Ustilago maydis. U. maydis causes smut disease on maize (Zea mays) and teosinte (Euchlena mexicana). Known in Latin America as huitlacoche (literally, "raven shit"), it is eaten,...
|
| x Masa |
|
Masa is Spanish for dough, but in Mexico it sometimes refers to cornmeal dough (masa de maíz in Spanish). It is used for making tortillas, tamales, pupusas, arepas and many other Latin American dishes. The dried and powdered form is called masa de...
|
| x Plantain |
|
Musa acuminata, the plantain (pronounced /ˈplæntən/) is a crop in the genus Musa and is generally used for cooking, in contrast to the soft, sweet banana (which is sometimes called the dessert banana).
The population of North America was first...
|
| x Pepitas |
|
A pepita (from Spanish pepita de calabaza, "little seed of squash") is an edible seed of a pumpkin or other cultivar of squash (genus Cucurbita), typically rather flat and asymmetrically oval, and light green in color inside a white hull. The word...
|
| x Piloncillo |
|
Piloncillo is the name given in Mexico to small blocks or bricks of unrefined solid cane sugar. They are also often seen in the shape of small truncated cones.
In Central America and South America, piloncillo is called Panela or "tapa dulce" (in...
|
| x Tomatillo |
|
The tomatillo (Physalis philadelphica) is a plant of the Solanaceae (nightshade) family, related to the goose berry, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos, referred to as green tomato (Spanish: tomate...
|
| x Vanilla |
|
Vanilla, the vanilla orchids, form a flowering plant genus of about 110 species in the orchid family (Orchidaceae). The most widely known member is the Flat-leaved Vanilla (V. planifolia), from which commercial vanilla flavoring is derived. It is...
|
| x Agave azul |
|
Agave tequilana, commonly called blue agave or tequila agave, is an agave plant that is an important economic product of Jalisco state in Mexico, due to its role as the base ingredient of tequila, a popular distilled spirit.
The tequila agave grows...
|
| x Menudo |
|
The soup menudo is a traditional Mexican dish; a frequently spicy soup made with tripe. It is often thought of as a cure for a hangover since it tends to instigate sweating, causing the body to release toxins. Is traditionally served on special...
|
| x Caldo de pollo |
|
Caldo de pollo is a common Latin-American soup that consists of chicken and vegetables.
What makes this soup different from many other versions of chicken soup is that Caldo de pollo uses whole chicken pieces instead of chopped or shredded chicken....
|
| x Tamale |
|
A tamale (Spanish tamal, from Nahuatl tamalli) is a traditional Mexican dish of Mesoamerican origin, namely from the Aztec empire, which was soon widespread by Spanish conquistadores throughout their other colonies of what is now Latin America,...
|
| x Enchilada |
|
An enchilada (pronounced /ˌɛntʃɨˈlɑːdə/) is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or...
|
| x Guacamole |
|
Guacamole is an avocado-based dip which originated in Mexico. Guacamole was originally made by the Aztecs by mashing ripe avocados with a molcajete (mortar and pestle) and adding tomatoes and salt. After the arrival of the Spanish conquistadors,...
|
| x Barbacoa |
|
Barbacoa originates in Mexico and generally refers to meats or a whole sheep slow-cooked over an open fire, or more traditionally, in a hole dug in the ground covered with maguey leaves, although the interpretation is loose, and in the present day...
|
| x Pozole |
|
Pozole (from Spanish pozole, from Nahuatl potzolli; variant spellings: posole, pozolé, pozolli) is a traditional pre-Columbian soup or stew from Mexico. Pozole was mentioned in Fray Bernardino de Sahagún's "General History of the Things of New Spain...
|
| x Carnitas |
|
Carnitas which, literally translated, means “little meats”, is a type of braised or roasted (often after first being simmered) pork in Mexican cuisine.
Pork carnitas is traditionally made using the heavily marbled, rich 'boston butt' or 'picnic ham'...
|
| x Tamarind |
|
The Tamarind (Tamarindus indica) (from the Arabic: تمر هندي tamar hindi = Indian date) is a tree in the family Fabaceae. The genus Tamarindus is monotypic (having only a single species).
It is a tropical tree, native to Africa, including Sudan and...
|
| x Habanero chile |
|
The habanero chili (Capsicum chinense) (pronounced /ˌhɑːbəˈnɛəroʊ/; Spanish: [aβaˈneɾo]) is one of the most intensely spicy species of chili peppers of the Capsicum genus. It is sometimes spelled habañero—the diacritical mark being added as a...
|
| x Chipotle |
|
A chipotle (pronounced /tʃɨˈpoʊtleɪ/ chi-POET-lee; Spanish: [tʃiˈpotle]), or chilpotle, is a smoke-dried jalapeño chili used primarily in Mexican, Mexican-American, Tex-Mex, and Mexican-inspired cuisine.
There are many varieties of jalapeños which...
|
| x Serrano pepper |
|
The serrano pepper (Capsicum annuum) is a type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo. Unripe serranos are green, but the color at maturity varies. Common colors are green, red, brown,...
|
| x Arroz con pollo |
|
Arroz con Pollo ("rice with chicken" in Spanish) is a traditional dish that is common throughout Latin America and The Caribbean, especially in Cuba, Panama, Puerto Rico, Costa Rica, Honduras and the Dominican Republic. Common ingredients include...
|
| x Albóndigas |
|
Albóndigas literally means "meatballs" in Spanish.
In Mexican cuisine, albondigas can be used to make sopa de albondigas.
|
| x Arroz con camarones |
|
|
| x Birria |
|
Birria (pronounced bírria, accented on the first syllable) is a spicy Mexican meat stew usually made with goat, lamb, or mutton, often served during festive periods, such as Christmas, New Year's Eve, Mother's Day, and weddings. Originally from...
|
| x Carne asada |
|
Carne asada is a roasted beef dish, literally meaning "roasted meat". The dish mainly consists of pieces or thin cuts of beef (e.g. flank steak, skirt steak), sometimes marinated, sometimes lightly salted or rubbed with salt, pepper and/or spices,...
|
