Mexican Food Glossary
Jalapeño
[hah-lah-PEH-nyoh]
A moderately hot dark green pepper, named after Jalapa, the capital of Veracruz. It is available fresh or canned and is used in many salsas and sauces. When smoked, it is known as a Chipotle pepper. When stuffed with cheese and fried is known as a "popper".
Jicama
[HEE-kah-mah]
A white-fleshed root vegetable also called a Mexican potato. It is crunchy and sweet and can be eaten either raw or cooked. Makes a great addition to salads or can be boiled and baked like a potato. Most available from May to November.
Jocoque
A Mexican style of sour cream with equal or less fat content than American sour cream. Flavor ranges from mildly tangy to refreshingly sharp.
Lard
Rendered and clarified pork fat. Has a high animal-fat content. One of the main ingredients used in traditional Mexican cooking.
Margarita
[mahr-gah-REE-tah]
A cocktail made of tequila, orange-flavored liqueur (usually Triple Sec) and lime juice. Served in a salt-rimmed glass on the rocks (over ice) or blended.
Masa
[MAH-sah]
Masa is the corn based tamale dough surrounding the tamale filling. Masa is made from stone-ground corn, lard, and spices. Masa is spread onto softened corn husks, topped with a filling and then folded to create a tamale.
Masa Harina
[MAH-sah ah-REE-nah]
Masa Harina is dried masa (corn dough). The fresh masa is force-dried and ground into a fine powder.
It may then be reconstituted with water or other liquids and used to make corn tortillas and tamales.
It can also be used for breads and other foods.
Menudo
A spicy soup made from tripe, chile, hominy and spices. Served with lemon slices, onion, oregano, avocado, and chile which you add to taste. Also served with warm tortillas.
Molinillo
[MOH-li-NEE-oh]
A tool traditionally used to whip hot chocolate till it becomes frothy.
Mexican Chocolate
Chocolate that has been flavored with cinnamon, almonds and vanilla. It is available in Mexican markets and is used for hot chocolate or mole sauces.
Mocajete
A stone mortar and pestle used in traditional Mexican cooking. Used to grind spices, corn, and vegetables.
Mole
[MOH-lay]
A spicy rich traditional Mexican sauce that is usually served with poultry. The most common ingredients include nuts, seeds, spices, Mexican chocolate, and chiles.
The most famous moles are Mole Poblano and Oaxaca's Black Mole.