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35 Mexican food ingredient topics matching:
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| x Cheese |
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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...
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| x Rice |
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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,...
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| x Maize |
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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...
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| x Frijoles Negros |
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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...
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| x Tomato |
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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...
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| x Jalapeño |
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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...
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| x Chocolate |
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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,...
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| x Avocado |
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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...
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| x Jícama |
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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....
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| x Chili pepper |
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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...
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| x Refried beans |
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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...
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| x Oaxaca cheese |
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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...
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| x Guava |
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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...
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| x Lard |
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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...
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| x Pasilla |
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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...
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| x Annatto |
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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...
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| x Nopal |
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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...
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| x Chayote |
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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...
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| x Chorizo |
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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...
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| x Coriander |
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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,...
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| x Epazote |
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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,...
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| x Corn smut |
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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,...
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| x Masa |
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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...
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| x Plantain |
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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...
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| x Pepitas |
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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...
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| x Piloncillo |
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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...
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| x Tomatillo |
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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...
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| x Vanilla |
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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...
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| x Agave azul |
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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...
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| x Tamarind |
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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...
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| x Habanero chile |
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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...
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| x Chipotle |
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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...
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| x Serrano pepper |
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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,...
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| x Pork |
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Pork is the culinary name for meat from the domestic pig (Sus domesticus). The word pork often denotes specifically the fresh meat of the pig, but can be used as an all-inclusive term which includes cured, smoked, or processed meats (ham, bacon,...
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| x Chicken |
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The chicken (Gallus gallus domesticus) is a domesticated fowl. As one of the most common and widespread domestic animals, and with a population of more than 24 billion in 2003, there are more chickens in the world than any other bird. Humans keep...
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