Diccionario

From achiote to zarzamora.

December 2004

(Page 2 of 3)

gordita (gohr-dee-tah): This “fatso” or “little fatty” is a small circle of flattened tortilla dough that is cooked on a comal or deep-fried until it puffs up to provide a pocket for filling.

guanábana (gwah-nah-bah-nah): a white-fleshed tropical fruit with a tart flavor and vanilla-like aroma; also called the cherimoya, custard apple, or soursop. Popular in desserts, including ice cream.

guayaba (gwah-yah-bah): guava.

harina (ah-ree-nah): wheat flour.

helado (eh-lah-doh): ice cream.

hielo (yeh-loh): ice.

hígado (ee-gah-doh): liver.

hongo (ohn-goh): mushroom.

horchata (ohr-chah-tah): This traditional ground-rice drink, seasoned with canela, sugar, and almonds, makes a soothing chaser for too-spicy chile dishes.

huachinango (wah-chee-nahn-goh): red snapper.

huitlacoche or cuitlacoche (weet-lah-koh-cheh): Known unappetizingly as “corn smut” in the United States, huitlacoche is a silver-gray, mushroomlike fungus that grows on corn and is considered a delicacy in Mexico, where it is used in quesadillas, soups, and crêpes.

jaiba (hai-bah): crab.

jamaica (hah-mai-kah): not the tropical getaway but rather a dried hibiscus flower used to flavor aguas frescas and make a dark red tea.

jícama (hee-kah-mah): a large tuber with a sweet flavor and a crisp texture; often used in salads and salsas.

langosta (lahn-goh-stah): lobster.

leche quemada (leh-cheh keh-mah-dah): This “burnt milk” caramel candy is similar to pralines and often contains pecans.

lengua (lehn-gwah): tongue, usually beef or veal.

licuado (lee-kwah-doh): a blended fresh-fruit drink (see Instrucciones.

lomo (loh-moh): loin.

machacado(a) (mah-chah-kah-doh): from the verb machacar, “to pound.” Carne machacada is jerkylike dried meat that has been pounded into shreds; it is often scrambled with eggs, tomatoes, and chiles to make the breakfast dish machacado con huevo.

maíz (mah-ees): corn, usually dried.

manchamanteles (mahn-chah-mahn-teh-lehs): Literally “tablecloth-stainer,” this is a sauce made from chiles and fruit.

manteca (mahn-teh-kah): lard.

mantequilla (mahn-teh-kee-yah): butter.

mariachi (mah-ree-ah-chee): In most of Texas and Mexico a mariachi is a musician, but in Laredo the word also means a flour-tortilla taco.

melón (meh-lohn): melon or cantaloupe.

menudo (meh-noo-doh): a spicy stew made with hominy and tripe (see Respuestas).

michelada (mee-cheh-lah-dah): This refreshing drink has many variations, but its main ingredients are cold Mexican beer, lime juice, and hot sauce (e.g., Tabasco), served in a glass with a salted rim; Bloody Mary mix and Worcestershire sauce are optional.

migas (mee-gahs): These “scraps” of day-old tortilla are scrambled with eggs, chiles, and onions to make one of Texas’s favorite breakfasts (see Respuestas).

mojarra (moh-hah-rrah): a small, bony Gulf fish; in Texas, it generally refers to a tilapia.

mojo de ajo (moh-hoh deh ah-hoh): This garlic-butter sauce, typically served with fish or shrimp, will get your mojo working.

molcajete (mohl-kah-heh-teh): lava-stone mortar (see Instrucciones.

mollete (moh-yeh-teh): a split hard roll, or bolillo, that is hollowed out, stuffed with refried beans, and topped with melted cheese or, for breakfast, simply buttered and toasted.

motuleño(a) (moh-too-leh-nyoh): in the style of Motul (a small town in the Yucatán). Huevos motuleños consist of fried tortillas spread with refried beans and topped with fried eggs; typical garnishes are ham, peas, and cheese.

nacho (nah-choh): ubiquitous Tex-Mex snack consisting of a fried tortilla chip topped with—at the very least—melted yellow cheese and slices of pickled jalapeño; said to be named for Ignacio “Nacho” Anaya, a maître d’ at the Victory Club in Piedras Negras, Mexico, who invented the treat in 1943.

naranja (nah-rahn-hah): orange.

nogada (noh-gah-dah): This luxurious walnut cream sauce defines the classic dish chiles en nogada.

nopalitos (noh-pah-lee-tohs): strips of cactus pad (see Respuestas, and Instrucciones.

ostión (ohs-tee-ohn): oyster.

pan dulce (pahn dool-seh): sweet breads—not animal glands, but the tempting pastries in Mexican bakeries (see Respuestas).

pancho (pahn-choh): a macho nacho—with refried beans and extra garnishes like lettuce, tomatoes, onions, guacamole, and ground beef or fajita meat.

papa (pah-pah): potato; capitalized, it means “pope.”

parrilla (pah-rree-yah): grill.

pastor, al (pahs-tohr): “shepherd’s style.” Tacos al pastor, originally made with lamb, now usually contain pork with garnishes of onion, cilantro, and, often, pineapple.

pato (pah-toh): duck.

pavo (pah-voh): turkey.

pechuga (peh-choo-gah): breast, as in chicken breast.

pepita (peh-pee-tah): pumpkin seed; ground for sauces or toasted and salted for a tasty snack.

picada (pee-kah-dah): minced or finely chopped; usually refers to meat.

picadillo (pee-kah-dee-yoh): ground meat, sometimes mixed with nuts or dried fruit; it makes a great stuffing for tacos or chiles.

pico de gallo (pee-koh deh gah-yoh): Literally “rooster’s beak,” this is a spicy relish of chopped tomatoes, onions, and jalapeños or serranos.

piloncillo (pee-lohn-see-yoh): Cones of this unrefined sugar are sold in every Mexican market; the flavor is a cross between dark brown sugar and molasses.

piña (pee-nyah): pineapple.

pipián (pee-pyahn): a sauce usually made of ground pumpkin seeds, although other seeds or nuts may be used as well.

plancha (plahn-chah): flat grill or griddle.

plátano (plah-tah-noh): plantain; related to the banana but usually larger.

pollo (poh-yoh): chicken.

postre (pohs-treh): dessert, not specifically a pastry.

pulpo (pool-poh): octopus; a popular ingredient in Mexican seafood cocktails.

pulque (pool-keh): the milky, viscous, fermented sap of the agave; in Aztec times, captives were allowed to drink great quantities of pulque before being sacrificed to the gods.

punta (poon-tah): tip, as in beef tips.

rajas (rah-has): These strips of chile—usually referring to a poblano in Texas—are typically cooked with onions; they’re delicious in tacos, quesadillas, and scrambled eggs.

raspa (rahs-pah): snow cone.

res (rehs): beef, or a cow.

revuelto(a) (reh-vwehl-toh): scrambled.

ropa vieja (roh-pah vee-eh-hah): Literally “old clothes,” this shredded-meat dish got its name because the meat supposedly looks like rags.

salpicón (sahl-pee-kohn): shredded or finely chopped; often refers to shredded meat or fish with zesty seasonings.

sandía (sahn-dee-ah): watermelon.

sincronizada (seen-kroh-nee-sah-dah): a grilled ham-and-cheese with flour tortillas top and bottom.

sopa (soh-pah): soup—not “soap,” as many gringos think.

sopaipilla (soh-pah-pee-yah): New Mexican rather than Mexican, this deep-fried rectangular roll resembles a little puffed-up pillow; frequently served with honey as a dessert.

sope (soh-peh): This little masa shell holds all sorts of savory goodies.

suave (swah-veh): soft, as in soft tacos.

tamale (tah-mah-leh): From the Nahuatl word tamalli, meaning, guess what, “tamale”; in proper Spanish, the singular form is tamal.

tamarindo (tah-mah-reen-doh): The tart pulp inside this long brown pod is used to make a popular flavor of soda and agua fresca, as well as a filling for desserts.

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