Guide to Foods of México

By Erich Almasy and Cynthia J. Blanton

A Glossary of over 3,300 Mexican-Spanish food and beverage terms with detailed English descriptions and the history of many foods. Includes food terms for markets, street vendors, restaurants, and México's seven gastronomic regions and 32 states-no need for any Spanish fluency. An indispensable aid for touri

• Language: English
• Publisher: Heart of México
• Release date: Sep 30, 2023
• ISBN: 9781088287927

Book preview

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Abarrotes – Groceries. Often seen in what Americans would call Bodegas. In México, a bodega (literally warehouse) usually means a wine store. See also Cava (or "cave).

Abobora – A round, hard-shelled winter squash with heavy flesh. Very similar to the Butternut squash.

Abuelita® – Meaning little grandmother’ referring to a favorite brand of chocolate pucks that are put whole or in quarters in the bottom of a cup and mixed with hot water or milk and sugar to make hot chocolate. Not dissimilar to what pre-Hispanic peoples did hundreds of years ago.

Abulón – Abalone (Halliotidae lepetellida) is a univalve marine snail, a gastropod species inhabiting shells with a pearly coating. The word abalone comes from the Spanish since the most significant concentrations are/were along the California and Baja California coasts. Along Baja California, near Ensenada, yellow, black, red, and green abalone are harvested. However, because of its diminished supply, abalone is rare in restaurants, restricted mainly to the more expensive ones in Mexico City and the West Coast. Coctel de Abulón (abalone cocktail), is a Ceviche recipe including citrus, celery, and chipotle chile peppers.

Abulón Chorizo – A spicy version of chopped Abulón (abalone) prepared in Baja California with vinegar before refrigeration became commonly available.

Acachapoli – The Nahuatl word for grasshopper or Chapuline. The most commonly eaten insect in México.

Acachul – A fruit similar to the Capulin (Mexican cherry) and chokecherry" that has purple flesh and a large pit. The juice is usually squeezed, added to apple juice, and fermented to make a fruit wine, Vino de Acachul, that tastes like red wine and fruit. The fruit grows in the states of Hidalgo and Puebla and probably derives its name from a wooded area of Puebla named Acaxochitlan.

Acachú – A liquor made in the state of Puebla that uses the Acachul, a cherry similar to the Capulin.

Acamaya – From the Nahuatl words acatl, meaning reed, and mayatl, meaning beetle, referring to a type of crawfish (Macrobrachium acanthurus) that lives among the reeds. This freshwater prawn is found in the states of Veracruz and Puebla and is different from Langostina in that its claws are as long as its body. It is prevalent during the rainy season in the brackish waters of rivers feeding into the Gulf of Mexico. Since pre-Hispanic times they have been considered a celebratory feast, cooked in pepper sauces and orange juice and served on large platters with black beans, fried plantains, and red rice. It is okay to suck the meat and juices from the shell!

Aceituna – Olive (Olea europaea). Although not native to México, olives and olive oil have become essential to Mexican cuisine due to Spanish influences after the Conquest. In addition, olives are now grown in twelve states with a production of around 20,000 kilos. Olives are an essential ingredient in Mexican stews, marinades, and toppings. Dishes such as Picadillo (meaning to mince and referring to a piquant beef hash), Mechado (meaning wick referring to the candle-like strips of lard in this beef dish, Huachinango a la Veracruzana (red snapper Vera Cruz style), and Baccalao (Biscayan-style dried cod served at Christmas) all make use of Spanish olives. Aceitunas and their trees should not be confused with Anacahuita (Mexican olive tree), a wild tree resembling but not related to the Mediterranean olive tree. Its fruit is not edible.

Acelgas – Chard is a Mediterranean native brought to México by the Spanish. It is the leafy stalk of the red beet. Its flavor is similar to spinach but with a hint of vanilla. It is used to bolster soups and salads and as a filling for Empanadas and Tortas.

Acemita – Bread made from the bran residue leftover from sifting. Along with Pambazo, this was the most common bread for most people.

Acerola – A native, tropical, and fruit-bearing shrub (Malpighia emarginata) from the Yucatán region. The cherry-like fruit is bright red with three triangular seeds. From sour to sweet, the cherries are used in desserts and jams.

Achiote – Also Annatto. Derived from the Nahuatl word achiote, which means red dye. A ground powder or paste extracted from the seeds of Annatto, an evergreen shrub (Bixa orellana), after the fruit has ripened and dried on the tree. The seeds come from the heart-shaped sticky pods of the tree and have been used as a dye in foods and flavoring for hundreds of years. Used in cooking, especially in the southeastern part of México, it colors food from yellow to bright red. As usual with Mexican ingredients, it is made and used differently in different regions: in Oaxaca, a soft paste made three times per year; in Tuxtepec region as an ingredient in stews; in Chiapas as an ingredient in a drink called Tascalate; in Chinameca for coloring Chinameca meat; and in Yucatan where it is called Recado Rojo (red message) and is the essential ingredient in Cochinita Pibil, Masa Colada Tamales, Chorizos, Tiquinxic (or taking xi in Maya meaning dry fish), and many other dishes. The state of Tabasco claims to be the purest achiote paste because it contains no other ingredients besides water. Tacos al Pastor (shepherd’s tacos) is a typical achiote dish with pork soaked in a marinade of achiote and orange juice. Layers are placed on an upright spit (think Greek gyros) and interlaid with pineapple or orange. The spit turns over an open flame, and vertical slices are put into tacos shells. Mexico’s curry paste, achiote paste, was originally a Maya blend of Mexican oregano, cumin, cloves, cinnamon, black pepper, allspice, garlic, and annatto seeds. The use of achiote goes back hundreds of years when it was used as a sacred ceremonial face and body paint and was considered an aphrodisiac when the Maya mixed it with cacao, Masa (fresh corn dough), and Semillas de Calabaza (pumpkin seeds). Like many native herbs and plants, its use was restricted to the aristocracy and the gods of fertility; Xocipilli and Xipe Totec were painted with achiote in the Codices (parchment histories from the pre-Hispanic period) and on the walls of tombs. Spanish dissemination of achiote throughout their empire as both a seasoning and a red dye has resulted in achiote’s popularity in Asia today.

Anchor - Anchovy.

Achocote – A popular drink served cold in the state of Hidalgo and a sister drink of Atole. Corn, water, and Piloncillo (unrefined brown sugar) are combined and fermented for four days.

Acitrón – Candied cactus usually cut into squares and primarily made from Biznaga, the giant barrel cactus. Acitrón is a key ingredient in making Chiles en Nogada.

Acocil – A species of native freshwater crayfish (Cambarellus montezuma) found throughout central México in canals and entwined in aquatic roots in lakes. The name derives from the Nahuatl word cuitzilli, meaning crooked one in the water. They are both cooked and dehydrated and then added to soups.

Acocote – A large carrot-shaped gourd used by Tlachiqueros (the honey water gatherers) to scoop the mead from the center stalk of the Maguey Agave.

Acuyo – Another word for Hierba Santa (holy leaf spice), a native Mexican spice also called pepper leaf.

Aderezo – Meaning preparation or adornment, referring to food as dips or salad dressings. Another word for salad dressing is Aliño, which means seasoning.

Adobera Queso – A fresh, unripened cow’s milk cheese with a grainy texture from the state of Jalisco, so-called because it is packaged in bricks that look like Adobe building materials.

Adobo – A spicy sauce or marinade. Adobo sauce typically accompanies chipotles (smoked Jalapeños) made with vinegar, tomatoes, garlic, onions, and spices (usually cumin). Small cans of adobo with hydrated Chipotles are a regular staple on grocery shelves.

Agachados – Meaning those who eat crouching on the ground is a derogatory term for people who patronize street food carts. As more and more people enjoy at least one meal per day this way, the term is no longer an insult.

Agave – An extended family of over 130 plant species that thrive in arid climates and throughout México. They consist of plants of varying heights with thick, spiky, and fibrous leaves and single flowers that rise on central spikes. The name comes from the Greek word illustrious or admirable, and it is undoubtedly that. While they resemble cacti, Agaves are part of the Asparagus family. The word Maguey, usually attached to Agave, refers to the wide variety of local names for the speices. Among its common names are Century Plant and American Aloe, and most notably, Blue Agave, the sole source for making Tequila. Another 30+ species are used to make Mezcal, which refers to the Nahuatl word for this plant, mexcalmetl. Also known in México as Maguey, the plant was used in its entirety in pre-Hispanic times. Juice from the central stalk provided Agua de Miel (honey water or mead) for drinking alone or fermenting into Pulque. The leaves yielded a paste made into paper, thatch for roofs, medicine for different ailments, and twisted fibers similar to Sisal (and thorn needles) for sewing. Edible flowers bloom at the plant’s demise, moths lay eggs that turn into edible larvae, and the root can be chopped and cooked into stews. The pre-Hispanic people believed the gods delivered Agave, and Mayahuel is the deity who surrounds the Agave, that is, the earth, food, and fertility. Truly a gift of the gods!

Agria – Bitter. Combined with Dulce (sweet), it comprises much of Mexican cuisine’s savory Umami flavoring. Naranja Agria (bitter or sour orange) refers to the Seville orange (Citrus aurantium), which is generally too bitter to eat without adding lemon juice or sugar. This bitter orange is the one whose peel is usually used for orange marmalade, and its juice is popular in Spain and Latin America as an additive to recipes such as Salpicón de Res.

Agridulce – From the Spanish word meaning both bitter and sweet, providing the concept of sweet and sour. Mexican tastes often prefer tart and sour flavors, and it is not uncommon to find this duality in the cooking. The term can also convey feelings of pain and pleasure.

Agua and Agua Natural – Water. Most cities and towns in México treat water for bacteria, which is safe to drink. However, throughout México, well water can have high levels of Fluoride, heavy metals, and even Arsenic. As a result, many people drink filtered or bottled water (usually produced through a reverse osmosis process), making México the country with the world’s highest per capita bottled water usage. In addition, most restaurants and bars produce ice for drinks from bottled water or have ice made from filtered water delivered.

Aguacate – The avocado pear (Persea americana) is from the Nahuatl word ahuacatl, meaning testicle, which the pear resembles and may account for its ancient use as an aphrodisiac. In Latin America, it is also called Palta in the Quechan language, referring to its bundled hanging cargo. This fruit (also known as alligator pear) is a native of Mexico, probably originally from the state of Puebla. Aguacate is an essential part of Mexican cuisine and is used for flavor and texture. Since avocados do not ripen on the tree, they are sold hard and usually soften within three to five days. As an appetizer, side dish, or ingredient, avocados are found in some form at almost all meals. Over 30% of the world’s supply comes from México, primarily from the state of Michoacán, and the vast majority of these are the Hass species. In México, you can also find the Puebla avocado, a dark purple-black color with thin, fragile, edible skin.

Aguachile – Literally "Chile water." A seafood dish originating in Mazatlán and México’s west coast. Ceviches and Agauchiles are very similar; the difference is primarily a question of time. Ceviches can be marinated in their citric base for hours, whereas Agauchiles are usually tossed in lime and Pasilla pepper water (the chile water) and served immediately. Typical aguachiles include raw shrimp, lemon, pickled red onions, cucumbers, and fresh/dried chiles. They are served alone or with side dishes.

Agua de Barranca – Meaning canyon water because it is bubbly like the water rushing through a canyon; this type of Atole is made with broad beans, anise, cinnamon, wheat, blue corn, sugar, and Cacao (cocoa) that are beaten until frothy. It is served cold by street vendors, especially in the state of Tlaxcala.

Agua de Caimito – The Caimito is a yellow fruit from a tropical tree (Pouteria caimito) native to the Amazon. The fruit is translucent with up to four seeds and tastes similar to Sapodilla (Sapote fruit). The juice from the Caimito is mixed with water and is a popular drink in the state of Campeche.

Agua de Cebada – Also called barley water, this unique and refreshing drink from the state of Nayarit is made from malted (germinated in water and then dried) barley, sugar, and lime juice.

Agua de Chaya – From the state of Campeche comes a mixture of pineapple water and Chaya, a leafy shrub locally known as tree spinach. Very healthy.

Agua de Chía Tashiagual – A flavored water made with Chía seeds that is popular in the state of Chiapas. Lemon juice, Agave syrup, and Chía seeds are mixed, and the seed’s gel covering makes a smooth drink.

Agua de Chilacayote – From the Nahuatl word tzilacayotli, meaning smooth gourd, referring to the Chilacayota (Cururbita foetidissima), a large green squash with white speckles also known as the crazy pumpkin. The squash is eaten as a vegetable throughout México. Still, in the state of Chiapas, it is soaked in Piloncillo (unrefined cane sugar shaped into cones), cinnamon, and pineapple and then served as a thick, sweet Agua Fresco.

Agua de Cuaresma – Meaning Lenten water, referring to an Agua Fresca (fresh fruit water) made from red beet juice, fresh fruits, and lettuce blended and served cold. Also called Sangre de Cristo (blood of Christ), Lagrimas de Virgen (tears of the Virgin), and Agua de Obispo (Bishop’s water"), it is a popular beverage during Lent and Holy Week. When mixed with Tequila the cocktail is called Jugo de Vampiro (juice of the vampire).

Agua de Lluvia – Rainwater is often the only type collected from areas with brackish wells. Some chefs insist on using rainwater for soaking and cleaning their fish.

Agua de Marañón – Juice is made from the fruit of the cashew tree (Anacardium occidental) native of Brazil. Because the fruit is so astringent, the juice is usually mixed with sweeter juice.

Agua de Obispo – Meaning bishop’s water’ referring to an Agua Fresca (fresh fruit water) made from red beet juice, fresh fruits, and lettuce blended and served cold. Also called Sangre de Cristo (blood of Christ), Lagrimas de Virgen (tears of the Virgin), and Agua de Cuaresma (Lenten water) it is a popular beverage during Lent and Holy Week. When mixed with Tequila, the cocktail is called Jugo de Vampiro (juice of the vampire).

Agua Fresca – Meaning fresh fruit water, referring to water sweetened with fresh fruit flavors sold by street vendors or offered in restaurants where the fruit is squeezed or immersed in the water. With the astonishing variety of fruits in México, Agua Frescas come in a wide variety of flavors.

Aguamiel – Often called mead or honey water, this slightly fermented drink is made from the sap of the Maguey Agave plant.

Agua Mineral – Fizzy water. Carbonated water or seltzer is available nearly everywhere in México.

Aguardiente – Literally fire or fiery water, referring to a distilled alcoholic beverage that contains between 29% and 60% alcohol by volume (ABV). Any fruit, vegetable, or grain can be fermented and then distilled, and the resulting beverages are collectively called brandies. Other Aguardientes in México are cane sugar-based drinks, which can be called Rons (rums). Regional variations include two from the state of Michoacán, Habanero (not to be confused with the Chile of the same name) and Charanda, which is from the city of Uruapan and refers to the red colored soil, in the ancient language of P’urépecha.

Aguardiente de Caña – Rum made from cane sugar in the municipality of Zacualpan in the state of Morelos.

Agujas Cortes – Beef short ribs.

Ajedrea – Savory is a Mediterranean native that is a member of the mint family. It has two seasonal varieties: winter with hints of Marjoram, Thyme, and Mint, and a more peppery summer variety.

Aguayón – Sirloin steak or rump steak. Specifically, Chuleta Aguayón.

Aguayón en Trozo – Sirloin tip roast.

Aguja Cortas – Short Ribs. Also, in the Aguja cut of beef is Arrachera, the diaphragm, or Skirt steak, perhaps the most popular cut of beef in México.

Ahuachikuas – Ghost mushrooms used in Nactamales ("large Tamales prepared in banana leaves").

Ahuatle – The eggs of the aquatic insects (Ephydra hians) known as water boatmen and called Axayacatl. The Nahuatl word ahuauhtli describes the eggs. While the insect body is usually roasted, the roe is typically coated in an egg batter and fried in oil. As with other edible insects, it is eaten during the Lenten period. The eggs of water boatmen species have been gathered for centuries and are still common in México City's Lake Texcoco. They are said to have a flavor similar to shrimp paste. They are one of several insect dishes called Mexican caviar.

Ahumado – Smoked. Generally used to describe smoked fish such as Salmón Ahumado (smoked salmon) or meats such as Chuletas Ahumadas (smoked pork chops).

Ajo – Garlic (Allium sativum) is a flowering plant and bulb related to onions, shallots, chives, and leeks. It is believed to have originated in Central Asia and has been used for culinary and medicinal purposes for thousands of years. Although not native to México, it has been widely incorporated into the cuisine.

Ajonjolí – From an Arabic root word meaning sesame seed, derived from a plant (Sesamum indicum) that originated in Asia and spread throughout the world. Sesame seeds are an ancient oilseed crop with uses on the Indian subcontinent for over 5,000 years. In México, sesame seeds are used in Moles, drinks, and desserts.

Ajo Sacha – A mixed Spanish-Quecha food describing a flowering tropical liana (Mansoa alliance) that is also called garlic vine because of its similar taste to Ajo (garlic). Spreading from the Peruvian Amazon, it was used by the Maya for flavoring foods.

Alacránes – For the slightly more hard-core, scorpions in the Yucatán are uncommon but can be found, especially trapped inside hard candy suckers.

Alambre – Shish kabob. Receta de Alambre is beef on a wire, including beef strips, sweet peppers, onions, and sometimes pineapple and Nopales (cactus leaves). After cooking with cheese on the wire, the ingredients are slipped into a taco for eating—a typical dish at Taquerias (street or small restaurant taco stands).

Alache – From the Nahuatl word alaztic, meaning slippery, this herb (Anoda cristata) is used very much like Mallow. It is considered one of the original Quelites (native wild greens).

Alazán – The herb sorrel (Rumex acetosa) is originally from Eurasia. A variety grown in México (Arthrostemma ciliatum) is sometimes called Xocoyol. Also called spinach dock, it adds a citrus flavor to salads, soups, and drinks.

Albahaca – Basil (Ocimum basilicum) originated in Central and Southeast Asia but has become a common ingredient in Mexican cuisine. There are numerous varieties, but Sweet or Genovese Basil is often used.

Albaricoque – Apricot (Prunus armeniaca). See also Chabacano, another word often used, especially for canned or preserved apricots.

Albaricoque del Desierto – Desert apricot is a native plant (Prunus fremontii) found in the rose family. Found in the state of Baja California, the fruits are small, yellow and cherry-like with large pits. Somewhat tart, the fruits get sweeter as they ripen.

Alberjón – A plant of the pea family (Vicia sativa) brought to México from Asia Minor produces a pod with tiny seeds that are eaten raw and cooked in soups and dishes requiring thickening. Also called vetch, it has become a staple of the Mexican diet.

Albóndigas – The Spanish word for Meatballs. The meatballs are typically made with ground beef, garlic, peppercorns, onions, Masa Harina (corn flour), and uncooked rice.

Albóndigas en Caldillo (Caldo de Albóndigas) – Classic Mexican Meatball Soup served in a light broth full of tomatoes and vegetables.

Alcachofa – Globe Artichoke (Cynara cardunculus) is a type of thistle that originated in the Mediterranean region. The name developed from Spanish/Arabic words for the flower, which was grown before people began eating it. Sopa de Alcachofa (artichoke soup) is a delicious Mexican offering.

Al Carbón – Cooked over charcoal or wood and often seen as part of a restaurant name to indicate the type of stove and cooking.

Alcaparras – Capers (Capparis spinosa) are the unripened green buds of the prickly caper bush that are generally cured in brine. They originated in Asia, but their savory, tangy flavor is a hit with Mexican palettes.

Alegrías – Literally joys, referring to sweet bars made with puffed Amaranto (amaranth seeds), honey, raisins, and sometimes chocolate. Particularly popular in the states of Oaxaca and Morelos.

Alfajor – A sweet drink from western México that includes coconut, almonds, and honey.

Alfajor de Coco – The Mexican version of a popular Spanish dessert made with flour, ground nuts, and grated coconut cooked in sugar syrup. The resulting cake is dyed pink on the top.

Algodón de Azúcar – Cotton candy.

Alita – Wing, usually of chickens.

Aliño – A word meaning seasoning, often used to describe salad dressing, although Aderezo is more common.

Al Horno – Oven-baked.

Al Vapor – Steamed.

A la Gallega – Galician-style cooking named after the autonomous province of northwestern Spain that incorporates much of the Basque region. Known for its seafood, this area and copycats worldwide are famous for Pulpo à la Gallega, or Octopus in Olive Oil and Paprika.

Allioli – A famous sauce from Spanish Catalonia made from garlic and olive oil (garlic mayonnaise). Identical to Aioli (French olive oil and garlic mayonnaise).

Almeja – Clam is a term for over 15,000 species of bivalve mollusk, of which nearly 500 are freshwater. Several species can be found on México’s West Coast, including the Chocolate Clam (Megapitaria squalida) found in Cabo San Lucas and the Sea of Cortez. Almeja is also used in Mexican slang to refer to a particular part of a woman’s body. Can you guess which one?

Almejas Chocolatas Tatemadas – From the Nahuatl word tlatemati, meaning roast in fire, this dish consists of fresh chocolate clams roasted on a bed of hot stones and covered in Romerillo (seasonal edible shrub). The plate of clams is served with Tortillas and various Salsas—a classic dish of the state of Baja California Sur.

Almejas à la Marinera – Spanish-style clams in a garlic tomato broth originally from Seville. A Basque variant, Almejas Salsa Verde is cooked in green salsa.

Almejas Gratinadas – Grilled white clams with grated, melted cheese and butter. A typical dish in Baja California.

Almendra – the almond (Prunus dulcis) is a stone fruit of the rose family whose edible kernel is used as a nut. A native of Iran, the almond was widely cultivated as early as 3000 BC. California is the largest producer in the world, with Spain a distant second.

Almendras de Chocolate Mexicanas – Chocolate-covered almonds.

Almendrado – Atole made in the state of Coahuila with added almond meal.

Almíbar – Meaning sugar water, referring to light sugar syrup. Another word for syrup is Jarabe, which can be heavier. Dulce de Fruta en Almíbar (sweet fruits in syrup) is a typical Mexican dessert.

Almuerzo – A light meal early in the day, which can be breakfast (Desayuno), lunch (Comida), or a snack (Bocadillo). Some people like it to the German zweites Früstück or second breakfast. Many restaurants use the word Almuerzo to refer to Brunch.

Alubias Blancas – A medium-sized white bean (Phaseolus vulgaris) with a creamy texture that keeps its shape with slow cooking. They are often called Mexican Kidneys, Navy, or Boston beans.

Alubias con Carne de Cerdo y Chorizo – Mexican Pork and Beans.

Alubias Blancas con Tomate – White beans braised in tomato sauce.

Al Vapor – Steamed. Tacos al Vapor is steamed taco shells (in México, soft and corn, blue corn, or wheat) jam-packed with any filling. The steaming helps to incorporate the flavors. Many Tacos are fried or grilled instead of steaming, but all Tamales are steamed.

Amaranto – A native grain (Amaranthus cruentus) that was a staple of Mexica peoples’ diets from 6000 years ago. Aztecs prized Amaranth so highly that it had a ceremonial use connected to the god of war, Huitzlipochtli, who was depicted as made from amaranth grains and honey. Before the arrival of the Spanish, Amaranto was considered by the Aztecs as one of the three most important crops, together with Máiz (corn) and Frijoles (beans). There are over 70 cultivars indigenous to Mexico and Central America. The grain is gluten-free and high in protein, vitamins, and minerals, and the plant’s greens are also edible and rich in iron. The grain is a large part of Oaxacan cuisine and is most famously found in Alegrias (joys), sweet bars made with puffed amaranth seeds, honey, and sometimes chocolate. The genetic similarity between Mexican amaranth and the cultivar found in China from 1000 B.C. has supported theories about prehistoric migration across the Pacific.

Amargón – Meaning bitter but referring in parts of México to dandelion greens.

Amarillo – Meaning yellow, but in the state of Oaxaca, referring to pork cooked in a yellow Mole (sauce) with vegetables and served with black beans. This stew often comes with Masa (fresh corn dough) dumplings.

Amber – A darker Cerveza (beer), equivalent to Munich style. Also called Obscura.

Anacardo – Cashew is a tropical evergreen tree (Anacardium occidentale) that is a native of the Amazon region of South America. It is not strictly a nut but a seed, fruit, or apple produced from the same tree. About 4,000 tons of cashews are produced in México, but it is not considered a major agricultural commodity. The apple is not typically eaten in México, but the nuts are increasingly eaten as snacks (roasted and salted) and as nut butter.

Anafre – From the Spanish word meaning portable oven, a type of brazier usually made from clay. The bottom holds embers, while the three-pronged top serves as a pot or potholder. The Aztec emperor Moctezuma sampled thirty dishes daily, each on its own anafre.

Anasazi Beans – A type of runner bean’ native to México that is reddish with white speckles. It changes color when cooked to a slight pink. It is considered an heirloom" bean. It is claimed to have only a quarter of the complex carbohydrates that cause flatulence.

Ancas de Rana – Frog’s legs.

Ancas de Rana al Mojo de Ajo – Frog’s legs in garlic sauce. A favorite dish in the state of Jalisco.

Ancho – An almost-ripe, red Poblano Chile dried so it shrinks and turns a black-red color. It is very popular in México and the United States and imparts a smoky-sweet flavor to dishes. It has a moderate heat index of 1,500-4,000 SHUs. A fully ripe, brown Poblano pepper is called Mulato when dried.

Anchoa – Anchovy (Clupeiformes Engraulidae) is a schooling, oily saltwater fish found worldwide, including certain fresh waters in South America. Anchoa usually refers to the salted, canned anchovy, while Boquerones are fresh anchovies served grilled. Commercially fished, they are generally cleaned and packed in brine to produce a salty flesh or paste that is a fundamental ingredient in Caesar Salad (first created at César’s Restaurant in Tijuana, México) and for some people’s pizzas (Yum).

Añejo – A term that can be applied to any aged cheese but often refers explicitly to goat or cow milk rolled in Pimienta Ahumada (paprika). Great crumbled and often used for baking and grilling dishes.

Añejo – Tequila aged for as little as two months and three years in barrels previously used for cognac or bourbon. Añejo has a golden color and the most flavor.

Anguila – Eel.

Anguilas – Baby eels, known as elvers in English, are the immature offspring of adult eels (Anguilla rostrata) that breed in the Sargasso Sea. The juvenile eels drift into rivers in Spain, where they are gathered and used in specialty dishes such as Angulas a la Bilbaína (baby eels Bilbao style), a Basque dish with garlic and guajillo chiles cooked in an earthenware pot. Due to their expense and rarity, angulas are not common in México.

Anís – A mixture of cane sugar alcohol, water, and essence of the anise plant. Essentially, it's a Mexican pastis.

Anise – Anise was brought from the Mediterranean but has become very common in Mexican food and drink, especially items made for the Day of the Dead ceremonies.

Anis del Campo – Wild anise is used as an herb in cooking. Not native to México, it was introduced from the Mediterranean and grew wild throughout the country.

Anis Estrellado – Star Anise is a lozenge-sized spice initially from Southeast Asia with an anise, licorice flavor. It is used in stews to flavor Jamaica, the steeped Agua Fresca (fresh fruit water) of the Hibiscus flower.

Annatto – Another word for Achiote, more common in the Caribbean. The Annatto plant is the source of the seeds used to make Achiote.

Annona – More often known as Guanábana, this tropical fruit of a broadleaf, evergreen tree (Annona muricata) is native to México and the Caribbean. The name Annona comes from the fruit’s name in the Taino (Caribbean) language. The kidney-shaped, mango-sized fruit has green skin with small spikes. It is also called soursop and is a close relative of the Cherimoya, with which it shares large black seeds and aromatic, creamy flesh. The smell has been likened to pineapple, and the taste combines strawberries and apples with citrus overtones. Primarily eaten raw, it is also used in smoothies, candies, and ice cream.

Antojitos – Spanish for little cravings. A general term to describe street snacks or appetizers that are generally eaten without utensils. They include foods described elsewhere, such as Chilaquiles, Chalupas, Elote, Empanada, Gorditas, Picaditas, Sopes, Tacos, Tamales, Tostadas, and Totopos. They typically include corn or Masa (fresh corn dough) and are usually fried.

Apertivs/Para Empezar – Appetizers or to get started. Often called Starters on Mexican menus. It is more significant than a snack and usually for more than one person. Can include Enchiladas, Chimichangas, Nachos, and Guacamole.

Apio – Celery (Apium graveolens) is a stalky plant that grows naturally in marshes and wetlands. It has been cultivated in the Mediterranean area for over 4,000 years. In Mexican cooking, it is a standard part of Ceviches (uncooked seafood cocktails) and Ensaladas (salads).

Aporreadillo – Meaning little Aporreado," referring to the dried beef and eggs dish.

Aporreado – A dish found in the states of Michoacán, Jalisco, Guerrero, and Colima where Carne Seca (beef jerky) is shredded with Revueltos (scrambled eggs) and mixed with a Guajillo pepper, cumin, and tomato sauce and often served with Morisqueta (beans and rice).

Arandano – Cranberry (Rojo) or Blueberry. This word seems to be used interchangeably, and given how different cranberries and blueberries are, be sure to ask or check the package. Cranberries are also Guindillas.

Arañitas – From the Spanish word meaning spider webs, shredded green Plátano (plantain) are cooked in a batter to make fritters.

Arenque – Herring (Clupeidae harengus). A forage fish similar to the anchovy (Anchoa), although not as oily. Found primarily in Northern Oceans, they are smoked, salted, and pickled. Mexican dishes include Arenque Ahumado (smoked herring) or kipper in English cuisine.

Arrachera – Skirt steak sliced thin from the Aguja cut of beef. Seasoned and marinated Arrachera is ubiquitous, either as a single piece or cut up in tacos and served as fajitas.

Arrachera Asada Tampiqueña – The Mexican combination plate including white or red rice, refried black or pinto beans, guacamole, green enchiladas, onions, Poblano chiles, and crumbled queso fresco. The dish reflects the geography and colors of the city of Tampico and the Huasteca region.

Arrayán – A fruit tree (Luma apiculata) originally from Chile (the country) that has edible sweet black or blue berries about 1/3 of an inch (1 cm) in diameter. They are grown in the state of Nayarit, where they are used to make a sweet paste dessert, Arrayán Cubierto.

Arrayán Cubierto – A dessert from the state of Nayarit that uses Arrayán berries to make a sun-dried paste covered in sugar.

Arroqueño – Mezcal from a now-domesticated Agave (Agave americana var. oaxacensis) that is a very large plant with sword-like spines.

Arroz – Rice is the seed of a grass (Oryza sativa) first domesticated in China over 15,000 years ago. It is the most widely eaten grain in the world. Its introduction into Spain by the Moors in the tenth century led to its introduction into México after the Spanish conquest. México grows rice, but imports account for 60-70% of its needs. As a result, Mexicans consume both long and short-grain rice.

Arroz a la Tumbada – The Spanish for tumbled rice is México’s version of a spicy Paella. A Sofrito (savory ingredients chopped and simmered in oil) of tomato, onion, garlic, and red pepper is mixed with rice and fish broth. Seafood is added, including shrimp, clams, crab, and whitefish. The story is that a group of Veracruz fishermen ("Jarochos) pulled to shore for their dinner. Their cook made a soupier version of their ordinary stew and said it had just tumbled together." Traditionally, the dish is cooked in a Cazuela (heavy earthenware pot).

Arroz con Leche – Rice pudding.

Arroz del Estado de Morelos – Rice from the state of Morelos (varieties A-92, A-98, and A-2010) are protected under México’s Denominación de Origen (Denomination of Origin). In 1836, purple rice from Asia was brought to Morelos, followed in 1839 by white rice from Asia. The two agronomists responsible began hybridizing what then became a unique artisanal product. The soil in Morelos has a high clay content allowing for moisture retention. As a result, the grains quadruple in volume when cooked and are rich in lysine, making them resilient without getting sticky. About 17,000 tons are produced each year.

Arroz Rojo – This iconic Mexican dish of red rice or Mexican rice has become a traditional side dish in Mexican cooking. Usually made with long-grain rice, it is cooked with tomato sauce, chicken broth, vegetables, chiles, cilantro, and Epazote (Mexican tea).

Asado de Bodas – Literally, wedding roast is a special dish for holidays and festive events. Fried pork is covered in a marinade of Chiles, spices, cinnamon, chopped bread, and garlic. Popular in the states of Durango and Zacatecas.

Asadero Queso – From the word for grilling, this soft cheese from goats or cows is often smoked and is favored because it melts quickly. It is shaped into rounds that resemble Queso Oaxaca, with which it is often confused.

Asado Mazatleco – A dish from the coastal city of Mazatlán in the state of Sinaloa. Cubed potatoes and steak are fried in oil, covered with cooked vegetables, and simmered in tomato sauce with Chiles. Refried Frijoles Bayos (bay or pinto beans) and corn tortillas are side dishes.

Asador – Barbeque grill. The word can also refer to the spit in a rotisserie and to restaurants that offer barbeque grilling.

Asar (Asado) – To roast or broil or to be roasted or broiled.

Asiento – From the Spanish verb center, to settle, this is leftover pork lard that settles at the bottom of the pan after frying and cooling the pig. It usually contains bits of fried Chicharrónes and is typically served as an ingredient in two favorite Oaxacan dishes: Memelas/Memlitas and Tlayudas. They are among México’s favorite foods, and every state has its name:

Xalitos in CDMX (Mexico City).

Chix in Tabasco.

Zorrapa in Oaxaca.

Mosmocho in Veracruz.

Crumbs in Querétaro.

Atápakua – A thick red or green sauce/stew similar to a Mole that is part of Michoacán cuisine. It predated the arrival of the Spanish and came from the cuisine of the P’urhépecha. In the P’urhépecha language, atápakua roughly means nutritious and spicy stew that sustains life. Tomatillos, onions, chiles, and garlic are roasted on a Comal pan and blended with Masa and Cilantro. Depending on the chiles used, the sauce is either green or red. The base is used for many vegetables, wild mushrooms, meats, and fish dishes.

Ataúlfo Mango – This mango hybrid (Mangifera ataúlfo) was developed in México and helped the country become the world’s fourth largest producer of mangoes. It is protected under México’s Denominación de Origen (Denomination of Origin) as a unique Mexican product. The Ataúlfo has a sigmoid shape with yellow-gold skin. It does not have fibrous flesh or a large pit, making it easier to peel and producing more edible flesh. They are sold from March to September.

Ate – A sweet jelly or paste made from fruits and with variations throughout México’s different regions. Usually shaped into a square and sometimes served in a wooden box, it is a quintessential Mexican dessert and is typically done with a slice of cheese. It first appeared during the colonial period when Franciscan friars heated sugar water with fruit pectin to high temperatures.

Atepocates – From the Nahuatl words atl, meaning water, and telpocatl, meaning son of or literally son of the water. These are tadpoles (frog embryos) that are collected from freshwater ponds and cooked on a Comal (griddle) with onions, Nopales (cactus leaves), tomatoes, and Chiles.

Atole (Champurrado) – From the Nahuatl, the word ātōlli