Understanding Mexican Dishes
Ever felt overwhelmed staring at a Mexican menu, unsure what al pastor or epazote really are? You’re definitely not alone. Mexican food, with its rich history, vibrant flavors, and diverse regional variations, has become a global phenomenon. However, its unique terminology can sometimes feel like a secret language, leaving even seasoned foodies scratching their heads.
This glossary is designed to demystify the world of Mexican cuisine, providing clear and concise definitions of common dishes, essential ingredients, and key cooking terms. Think of it as your personal cheat sheet to navigating menus, understanding recipes, and confidently exploring the authentic flavors of Mexico.
Whether you’re a curious beginner embarking on your first culinary adventure or a seasoned aficionado looking to expand your knowledge, this guide will help you unlock the secrets behind your favorite dishes and ingredients. We’ll focus on the essentials, from the ubiquitous taco to the complex mole, ensuring you never feel lost in translation again. This guide offers a foundation for understanding the beautiful complexity of Mexican cuisine.
Al Pastor
Al pastor, meaning “shepherd style,” refers to marinated pork cooked on a vertical spit, similar to shawarma. This cooking style has its roots in Lebanese immigrants who arrived in Mexico in the late 19th and early 20th centuries, adapting their traditional cooking methods with local ingredients. The pork is typically marinated in a blend of chilies, spices, and pineapple, giving it a slightly sweet and tangy flavor. It is often served in small tortillas with cilantro, onions, and a squeeze of lime. A common pronunciation is “al pahs-TOHR”.
Birria
Birria is a savory meat stew traditionally made from goat, although beef or lamb are sometimes used. Originating from the state of Jalisco, Mexico, birria is slow-cooked in a rich, flavorful broth of chilies, spices, and herbs. It’s a popular dish for celebrations and is often served with tortillas, onions, cilantro, and lime. Many enjoy dipping the birria and its accompaniments into the flavorful consomé. One pronunciation is “beer-ree-ah”.
Burrito
A burrito is a large flour tortilla wrapped around various fillings, such as beans, rice, meat, cheese, and salsa. The word “burrito” literally means “little donkey” in Spanish, though the origin of the name’s connection to the food is debated. Burritos are incredibly versatile and can be found with countless variations, depending on the region and personal preference. Be sure to distinguish these from tacos and enchiladas. A pronunciation is “bur-REE-toh”.
Carnitas
Carnitas, meaning “little meats,” are braised or simmered pork that is then shredded or pulled. The pork is cooked in lard until tender and juicy, then the heat is increased to crisp the outside. Carnitas are often served in tacos, burritos, or as a main course with various toppings, such as salsa, guacamole, and pickled onions. They have a rich, decadent flavor. One might pronounce the word as “kar-NEE-tahs”.
Chile Relleno
Chile relleno translates to “stuffed chili.” It typically consists of a poblano pepper stuffed with cheese, coated in an egg batter, and then fried. Variations may include stuffing the pepper with meat, potatoes, or other vegetables. It’s often served with a tomato-based sauce. Its pronunciation sounds like “CHEE-lay reh-YAY-noh”.
Enchilada
An enchilada is a corn tortilla rolled around a filling, such as cheese, meat, or beans, and then covered in a chili sauce. They are commonly topped with cheese, sour cream, and onions. There are many types of enchiladas, depending on the sauce used, such as enchiladas rojas (red sauce) and enchiladas verdes (green sauce). Pronounce this as “en-chee-LAH-dah”.
Fajitas
Fajitas are grilled strips of meat, typically beef, chicken, or shrimp, served with sautéed onions and bell peppers. They are usually accompanied by flour tortillas, guacamole, sour cream, and salsa, allowing diners to assemble their own tacos. The word “fajita” originally referred to the skirt steak used in the dish. This sounds like “fah-HEE-tahs”.
Flauta/Taquito
Flautas and taquitos are tightly rolled tortillas filled with meat or cheese and then fried until crispy. The main difference is that flautas are typically made with flour tortillas and are larger, while taquitos are made with corn tortillas. They are often served with guacamole, sour cream, and salsa. Flauta sounds like “FLAH-oo-tah”, and taquito sounds like “tah-KEE-toh”.
Guacamole
Guacamole is an avocado-based dip or spread that originated in Mexico. It is typically made with mashed avocados, onions, tomatoes, cilantro, jalapeños, and lime juice. Guacamole is often served as an appetizer with tortilla chips or as a topping for tacos and other dishes. Its pronunciation is “gwah-kah-MOH-lay”.
Mole
Mole is a complex and flavorful sauce that is a staple of Mexican cuisine. It is typically made with a blend of chilies, spices, chocolate, nuts, and seeds. There are many different types of mole, each with its unique flavor profile, such as mole poblano (from Puebla) and mole negro (from Oaxaca). The word is said as “MOH-lay”.
Pozole
Pozole is a traditional Mexican soup or stew made with hominy (dried corn kernels), meat (typically pork or chicken), and a flavorful broth. It is often garnished with shredded cabbage, radishes, onions, lime, and oregano. There are different regional variations of pozole, such as pozole rojo (red), pozole verde (green), and pozole blanco (white). Pronounce as “poh-SOH-lay”.
Quesadilla
A quesadilla is a tortilla filled with cheese and then grilled or pan-fried. It can be made with either corn or flour tortillas and can be filled with other ingredients, such as meat, vegetables, or beans. Quesadillas are a popular and versatile dish, often served as an appetizer or a light meal. Quesadilla sounds like “kay-sah-DEE-yah”.
Sopes
Sopes are thick, small corn tortillas that are fried and then topped with various ingredients, such as beans, meat, cheese, lettuce, salsa, and sour cream. They are similar to tostadas, but with a thicker base. Its pronunciation is “SOH-pehs”.
Taco
A taco is a corn or flour tortilla filled with various ingredients, such as meat, vegetables, cheese, and salsa. Tacos are one of the most popular and iconic dishes in Mexican cuisine. There are countless variations of tacos, depending on the region and the filling used, such as tacos al pastor, tacos de carnitas, and tacos de pescado (fish tacos). Common fillings and preparation methods distinguish each variation. This is said as “TAH-koh”.
Tamale
A tamale is a traditional Mesoamerican dish made of masa (corn dough) filled with various ingredients, such as meat, cheese, or vegetables, and then steamed in a corn husk or banana leaf. Tamales are a popular dish for celebrations and holidays. Many families have their own recipes and traditions surrounding tamales. Its pronunciation sounds like “tah-MAH-lay”.
Tostada
A tostada is a flat, crispy tortilla that is topped with various ingredients, such as beans, meat, lettuce, cheese, salsa, and sour cream. Tostadas are a quick and easy dish, often served as a snack or a light meal. The word literally means “toasted”. The pronunciation sounds like “toh-STAH-dah”.
Unveiling Mexican Ingredients
Ancho Chile
The ancho chile is the dried form of the poblano pepper. It has a mild to medium heat level and a rich, fruity flavor. Ancho chiles are often used in sauces, moles, and stews. A pronunciation is “AHN-choh CHEE-lay”.
Cilantro
Cilantro is a fresh herb with a distinctive flavor. It is widely used in Mexican cuisine as a garnish for tacos, soups, and salads. Some people are genetically predisposed to perceive cilantro as having a soapy taste. You might say it as “see-LAHN-troh”.
Epazote
Epazote is an herb with a strong, pungent flavor that is commonly used in Mexican cuisine, particularly in dishes with beans. It is believed to help reduce gas and bloating associated with eating beans. Epazote sounds like “eh-pah-SOH-teh”.
Habanero Chile
The habanero chile is a very hot chili pepper with a fruity flavor. It is often used in salsas and hot sauces. Exercise caution when handling habanero chiles due to their intense heat. This has a pronunciation of “ah-bah-NAY-roh CHEE-lay”.
Jalapeño Chile
The jalapeño chile is a medium-hot chili pepper that is widely used in Mexican cuisine. It can be used fresh, pickled, or smoked (chipotle). Jalapeños add a kick to salsas, sauces, and many other dishes. Say this as “hah-lah-PAY-nyoh CHEE-lay”.
Masa/Masa Harina
Masa is corn dough that is used to make tortillas, tamales, and other dishes. Masa harina is dried corn flour that is mixed with water to make masa. This forms the basis of so many iconic dishes. Here, you might say “MAH-sah/MAH-sah ah-REE-nah”.
Queso Fresco
Queso fresco is a fresh, soft, and crumbly cheese that is commonly used in Mexican cuisine. It has a mild, slightly salty flavor. It is often used as a topping for tacos, enchiladas, and other dishes. Queso fresco sounds like “KAY-soh FRES-koh”.
Tomatillo
The tomatillo is a small, green fruit that is related to the tomato. It has a tart, acidic flavor and is often used in green salsas (salsa verde). The tomatillo has a papery husk that must be removed before cooking. The word is pronounced “toh-mah-TEE-yoh”.
Cooking Terms & Culinary Concepts
Adobo
Adobo refers to a marinade or sauce made with chilies, spices, and vinegar. It is used to flavor and preserve meats, poultry, and seafood. The specific ingredients in adobo can vary depending on the region and the recipe. This is said as “ah-DOH-boh”.
Asada
Asada simply means “grilled” in Spanish. Carne asada refers to grilled beef, typically skirt steak or flank steak, which is often marinated before grilling. Carne asada is commonly served in tacos, burritos, or as a main course. A pronunciation is “ah-SAH-dah”.
Pico de Gallo
Pico de gallo, meaning “rooster’s beak,” is a fresh salsa made with chopped tomatoes, onions, cilantro, jalapeños, and lime juice. It is a simple and flavorful condiment that is often served with tacos, chips, or grilled meats. This is pronounced “PEE-koh deh GAH-yoh”.
Salsa
Salsa simply means “sauce” in Spanish. In Mexican cuisine, salsa refers to a variety of sauces, typically made with tomatoes, chilies, onions, cilantro, and other ingredients. There are many different types of salsa, ranging from mild to very spicy. You might pronounce this as “SAHL-sah”.
A Glimpse into Regional Mexican Cuisine
The beauty of Mexican food lies in its regional diversity. From the complex moles of Oaxaca to the seafood-centric cuisine of the coastal regions, each area boasts its unique culinary traditions. Northern Mexico is known for its beef dishes, while the Yucatan Peninsula showcases flavors influenced by Mayan and Caribbean cultures. Exploring these regional variations is a journey in itself.
Conclusion: Embrace the Flavors of Mexico
This glossary is just a starting point in your exploration of the captivating world of Mexican cuisine. By understanding these basic terms and ingredients, you’ll be better equipped to navigate menus, experiment with recipes, and appreciate the rich cultural heritage behind each dish. So, go ahead, embrace the flavors, and discover the magic of Mexican food! What new dish or ingredient are you excited to try? Share your discoveries and favorite experiences with us! Explore the culinary landscape and enjoy all that Mexican food offers.
