Glossary of Mexican Cooking Words
Glossary of Mexican Food Terms A-Z.
Aceite de olivo Olive oil
Acelga Swiss chard
Acitr�n Candied fruit made from shoots of the biznaga cactus used as a candy or ingredient in stuffings.
Acocil Small, fresh water crustaceon
Acuyo Piper sanctum. Plant with large leaves which has an anis-like flavor and is used to flavor stews and to wrap tamales. More often called hoja santa in Mexico and "root beer plant' in this country.
Achiote The seed of the annato tree which is used to make a seasoning paste of the same name in the Yucatan. The paste is made by grinding the seeds with garlic, spices and lime juice or vinegar.
Adobo A seasoning paste, usually containing ground chiles, vinegar, garlic and spices that is used to coat meats, poultry and seafood prior to cooking or drying to preserve. Similar to the Yucatan recado or recaudo, and achiote.
Aguacate Avocado. In Nahuatl the avocado was called ahuacatl, which means "testicle," referring to the shape of the fruit.
Aguamiel The sweet juice of the maguey plant, that when fermented produces pulque.
Aguas frescas A genre of soft drinks made by infusing water with various flavorings including tamarind, ch�a, and flor de jamaica
Aguja Litterally "needle." A cut of chuck steak that is one of the favorite al carb�n (char-broiled) specialties of northern Mexico
Ahumar To smoke foods. For example, pescado ahumado means smoked fish.
Albaricoque Apricot. See also chabacano.
Alb�ndiga Meatball. Meat, poultry or fish that is ground and rolled into balls with other ingredients before cooking.
Al carb�n Cooked over charcoal or wood coals
Alambre Literally "wire." Refers to shishkabobs. Also see brocheta.
Alegr�a A traditional sweet dating from pre-Hispanic times made of toasted amaranth seeds and honey or syrup.
Almuerzo Traditionally a midmorning meal that is often used as a translation for "lunch."
Al vapor Food cooked al vapor is steamed
A�ejo Refers to something that has been aged, such as liquor or cheese.
Antojito The word antojito comes from the Spanish word antojo which means whim
Antojitos in Mexican Food and Mexican Cooking Antojitos mexicanos, the corn and tortilla-based dishes.
Aperitivo Appetizer or aperitif.
Arracheras Skirt steak or fajitas
Arriero Mule driver. Several dishes were named after these colorful characters.
Asadero A barbecue or grill. Also a type of cheese the texture of mozzarella that is made with half fresh and half day-old milk.
Asar To broil
Atole A thick drink, dating from pre-Hispanic times, made with ground, dried corn and water or milk, and occasionally with other ingredients and seasonings, that can be taken hot or cold.
Ayocote A large type of bean, also spelled ayecote.
Azafrancillo Ditaxis heterantha. A plant whose bulbs are used to color foods, and often used as a substitute for saffron.
Azucarera Sugar bowl
Bacalao Dried fish, usually cod, a traditional Christmas dish in Spain and parts of Mexico.
Balch� A Mayan alcoholic beverage made from bark of the balch� tree and honey.
Ba�ar Literally "to bathe." Often used in instructions to cover a food with sauce.
Barbacoa Meat cooked in a sealed, underground pit, usually wrapped in maguey or sometimes banana leaves. Often the meat is placed on a grill over a cauldron filled with water, vegetables, beans, chickpeas, herbs and spices to create a soup, flavored with the drippings.
Batidora electrica Electric mixer
Batir To whisk or beat as in to beat eggs.?
Birria A barbacoa specialty of Jalisco made with lamb or goat.
Bizcocho Cupcake or cookie, often flavored with anis.
Biznaga A type of cactus, resembling a barrel cactus, from whose young stalks acitr�n, (candied cactus) which is used as a flavoring in stuffings such as for chiles en nogada, is made.
Blanco de Patzcuaro A mild flavored fish from Lake Patzcuaro in Michoac�n, for which the town of the same name is justly famous. It is usually fried in an egg batter and is often served al mojo de ajo: with garlic sauce.
Blanquear To blanch
Blanquillo Egg. A term not used much in Mexico, but which avoids the possible double entendre of the more common huevo, which is also a slang term referring to testicles.
Bocadillo Snack or finger food
Bolillo French style, crusty bread rolls made in the shape of a bobbin that is served with entrees and used for sandwiches.
Borracho Literally "drunk" and refers, in the culinary sense, to sauces made with pulque, beer or tequila, and to beans cooked with pulque or beer.
Botana Snacks or appetizers, often taken with drinks in a bar or before a meal.
Brasear To braise
Brocheta Shishkabob or skewer. Also called alambre which literally means "wire."
Bu�uelo A fritter made of fried wheat flour dough and flavored with a syrup or honey, and often anis and cinnamon as well.
Burritos See antojitos.
Cabuche Flower of the biznaga cactus
Cacahuacentli Also spelled cacahuacintle and cacahuazintle. A type of corn with large ears and round grains (resembling cacao beans) often used to make tamales cernidos (strained tamales, meaning that the dough is strained to make it extra fine and spongy) and pozole.
Cacerola Casserole dish.
Caf� Coffee or a cafe.
Caf� de Olla Mexican style coffee made in a clay pot
Caguama A large, now endangered, turtle. Also used to refer to an extra large bottle of beer or any large item.
Cajeta A confection made by simmering goat's milk and sugar to a thick paste. A specialty of Celaya now found throughout Mexico. Sell also
Calabaza Pumpkin or very large squash
Caldo Soup or broth
Camote Sweet potato. Also refers to the famous cigar-shaped sweets of Pueblawhich are made with sweet potatoes and fruit.
Campechano A term applied to various seafood cocktails
Campechana Cocktail. Sometimes used in general and sometimes to refer to specific drinks from Campeche where the word cocktail is said to have originated.
Capear To cover food with batter and fry it.
Capirotada A pudding of bread fruit and syrup flavored with spices such as cinnamon and allspice, commonly prepared during Lent.
Capul�n A type of fruit resembling a wild cherry, used for medicinal and ornamental purposes.
Carne asada Broiled meat. Also, in parts of northern Mexico, this term refers to a cookout or picnic where meat is cooked over coals.
Carne de puerco Pork
Carne de res Beef
Carne molida Ground meat or hamburger
Caz�n Shark. See also tibur�n.
Cazuela Large, clay cooking vessel that is wider at the top than at the bottom.
Cazuelitas See antojitos.
Cebollitas de cambray Green onions or scallions
Carnitas Pork, usually simmered in enough lard to cover it, often with the addition of garlic and sometimes fruit juices, until tender and crisp, then used as a filling for tacos. A specialty of Michoac�n.
Cebiche Often spelled ceviche. Fish that is "cooked" by the chemical action of lime juice in which it is soaked, and is then mixed with other ingredients and served, usually as an appetizer.
Cecina Paper thin pieces of dried or partially dried beef or pork that are sometimes infused with powdered or ground chiles and other seasonings. Sometimes called tasajo, especially in Oaxaca.
Cedazo Strainer or sieve
Cernir To sift
Ceviche See cebiche
Ciruela pasa Prune
Clavetear To decorate or adorn
Clavo de olor Clove
Clemole Another word for mole, sometimes used in the diminutive, clemolito.
Cocada A sticky sweet made with coconut.
Cocer To cook, boil or simmer.
Cocinar To cook.
Codillo Elbow or knuckle.
Col Cabbage. See also repollo.
Coladera Colander, sieve or strainer
Colonche An alcoholic beverage found in northern Mexico, made by fermenting tunas from the nopal cactus.
Color�n Edible, red flowers from the tree of the same name.
Comal A griddle made originally from clay, but now more usually from iron, steel, tin or aluminum.
Comida A meal, often referring to the principal one taken in the mid or late afternoon.
Confitar To crystallize. To sweeten. To cook fruit in syrup.
Conserva Preserves. Food preserved in sealed, sterilized jars.
Cortar To cut
Corunda A trangle shaped tamal which is a speciality of Michoac�n.
Costillas chuletas Rib steaks.
Cuitlacoche Often spelled Huitlacoche The intensely black, mushroomlike corn smut used as a filling for antojitos or an ingredient in soups.
Chabacano Apricot (See also albaricoque)
Chalupas See Antojitos.
Chambarete Shank of beef
Chamberete de carnero Lamb or mutton shank
Champi�on Mushroom. See also hongo.
Champurrado An atole flavored with chocolate
Charal Minnow-sized fish, often from Lake Patzcuaro in Michoc�n, that are dried.
Charola Baking dish.
Chaya Jatropha aconitifolia. Large-leafed vegetable used to flavor soups, stews and to wrap tamales.
Chayote A type of squash called Mirliton in the southern U.S..
Ch�a, Salvia hispanica. A plant whose seeds have been used since pre-Hispanic times as in ingredient in drinks, cereals and tamales. Oil extracted from the seed was one of the few pre-Hispanic sources of fat.
Chicozapote Manilkara zapota. A small brown fruit from the chicle tree from which latex is made. The fruit is quite sweet and excellent in taste.
Chicharr�nes Pork skins which are fried in lard and eaten as a snack or used as a filling for tacos and as an ingredient in soups.
Chicozapote Smallish brown-skinned fruit with a mild flavor somewhat like that of a pear.
Chilacayote Cucurbita Ficofolia Bouch�. Gourd with edible flesh and seeds.
Chilaquiles See antojitos.
Chilatole An atole flavored with ground broiled tomatoes and chiles.
Chilmole A flavoring paste from the Yucatan made with dried chiles that are dry roasted on a comal until blackened, often with grain alcohol to enhance the charring effect, and other spices. Also spelled chimole or chirmole
Chilocuil Red maguey worms. second in popularity to the meocuil or white maguey worm.
Chilorio A meat filling, popular in northern Mexico. Usually made with pork but sometimes with beef, that is boiled, shredded, then fried with ground chiles and other spices.
Chilpachol A soup made with crab meat and tomato.
Chimichanga Often spelled chivichanga. See Antojitos.
Chiquihuite A large, often shallow basket.
Chirmole See chilmole.
Chirimoya Annona cherimola Mill. A scaley greenish-brown fruit that is white inside with large seeds. Very sweet with a custard-like flavor and grainy texture.
Chorizo Mexican or Spanish style sausage. The Spanish version is usually dried and flavored with paprika, while Mexican style chorizo is usually sold fresh either in links or in bulk and is flavored with chiles such as the ancho and pasilla.
Chorote An atole served in the state of Tabasco, flavored with sugar and chocolate.
Chuleta Chop (as in chuleta de puerco, or pork chop).
Damiana Turnera diffusa; Turnera aphrodisiaca. Planta turner�cea. An herbal plant found in Baja California that is said to have aphrodisiacal qualities. It is used as an ingredient in a sweet liquor of the same name that makes an excellent addition to the Margarita cocktail. It is also used to make tea..
Dasayuno Breakfast. Literally: Break Fast (Des Ayuno).
Derretir To melt.
Desgrasar To remove grease.
Deshuesar To remove bones
Destapador Bottle opener
Desvenar Remove veins, as from chiles.
Diezmillo Chuck steak
Diluir To dilute
Dorado Dolphin. Also means browned.
Dorar To brown
Dulce Sweet or candy.
Dulcer�a Candy shop
Dzotobichay A tamal from the Yucatan that is wrapped with chaya leaves.
Ejotes Green beans
Elote Fresh corn, (as opposed to ma�z or dried corn).
Embutido Cold meat, sausage and the making of sausage.
Empanada A pastry turnover filled with either meats or fruits and other sweets.
Empanizar To bread or to fry items such as meat that have been coated with bread crumbs.
Enchilada See antojitos.
Enchilado Meat, cheese or other foods that are coated with chile paste or powder. For example: queso enchilado, is a cheese that has been coated with chile.
Enfrijolada See Antojitos
Enharinar To flour
Ensaladera Salad bowl.
En su jugo Meat or poultry cooked in its own juice.
Entomatadas See Antojitos.
Envueltos See antojitos.
Epazote Chenopodium ambrosioides. An herb found wild throughout North America that is used extensively to flavor beans, soups, stews and quesadillas.
Escabeche A mixture of vinegar, oil, herbs and seasonings used to preserve or "pickle" foods such as poultry, fish, chiles and other vegetables.
Escaldar Blanch, scald.
Escamoles Ant eggs, considered a delicacy in pre-Hispanic times.
Escurrir To strain.
Espel�n A small, black bean from the Yucatan.
Estofado A stew. Stewed or braised.
Exprimir To squeeze.
Falda Literally "skirt," but usually refers to the flank steak rather than the skirt steak, which is usually called arracheras.
Fiambre A mixture of various foods such as fruits, vegetables, meats and cheeses that is usually marinated in a dressing and served cold.
Fideos Noodles or pasta, usually fideo refers to a coil of dried, angel hair sized pasta
Flamear To flame as in a flaming dessert.
Flan Custard or dessert made with milk or cream and eggs.
Flautas See Antojitos.
Flor de calabaza Squash blossom
Flor de jamaica The deep red portion of the flowers which cover the seeds from a plant often referred to in English as hibiscus, used to make soft drinks and "tea."
Fondo Broth or consume made from soup bones or, a reduced stock
Freir To fry.
Fresadilla Another word for tomatillo, sometimes used in northern Mexico.
Frijoles borrachos Beans cooked with beer or pulque.
Frijoles colados Beans that are cooked, then strained before frying.
Frijoles maneados Beans fried with cheese, a specialty of Sonora.
Frijoles refritos Refried beans.
Fritada Northern Mexican dish made by cooking kid in its blood.
Fundir To melt. See also derretir
Garnachas See Antojitos.
Golosina Candy or sweet
Gordita See Antojitos.
Grasa Grease or fat.
Guacamole Avocado ground to a paste, sometimes mixed with onions, chiles, tomato, lime juice and cilantro.
Guajolote Turkey (see also pavo).
Guarnaci�n Accompanyment to the main entree such as vegetables.
Guan�bana Annona muricata L. A medium large, sour fruit often used in ice cream.
Guayaba Psidium guajava L. A medium to small yellow fruit with a fresh, almost sour, pungent taste that is delicious to some and awful to others. The trees leaves were used by the Aztecs in the treatment of diarrhea.
Guisar To stew or cook.
Guiso A stew or casserole.
Gusanos de Maguey Worms found on the Maguey (agave) plant that, when fried are considered a delicacy. The worm often found in bottles of mescal.
Haba Boradbeans, Large, yellowish, broad beans of the lima bean family, originally from Europe and popular in Mediterranean cooking.
Harina de Ma�z Flour made from nixtamalized corn for making masa for tortillas and tamales
Harina de trigo Wheat flour
Helado Ice cream
Hervir To boil
Hierbabuena Mint. Also spelled yerbabuena
Hojaldre Puff paste
Hoja Santa Piper sanctum. A plant whose large, soft leaves with the flavor of anis are used as an ingredient in stews and tamales. Often referred to as the rootbeer plant. Especially popular in Oaxaca. See also acuyo
Hongo Mushroom. Also referred to as champi�on
Horchata Soft drink prepared by blending water or juice with melon seeds or
rice, and with additional ingredients including fruits, coconut, almonds and
Hornear To bake in an oven.
Huachinango Red Snapper
Huauhtli Nahuatl word for Amaranth
Huauzontle Chenopodium nuttalias. Sometimes spelled Guausoncle. . A plant related to epazote whose leaves are coated with batter and fried.
Huevo Egg. Careful, this is also a slang word for testical. A safer word to use is Blanquillo, although it is little used in Mexico.
Huitlacoche See Cuitlacoche
Jalea Jelly or marmalade
Jamoncillo Confection or candy made from sugar and milk or from fruits and pumpkin seeds.
J�cama Pachyrrhizus erous. An edible root with much the texture and taste of a cross between an apple and water chestnut.
Jitomate Tomato. Also called "tomate."
Jumil An insect that is eaten both alive and dried. A specialty of Taxco.
Leche quemada Literally "burned milk, another term for cajeta.
Lima agria The sour lime found in Yucatan and used in the area's cuisine.
Longaniza A sausage flavored with chiles and other spices.
Machacar To grind or crush.
Ma�z Corn in its dried state (as opposed to elote which refers to fresh corn).
Mamey Pouteria sapota. Tree and the edible fruit it bears which is peach colored and almost too sweet to some tastes. A favorite ingredient in ice cream.
Manitas Pigs feet
Manjar A delicious dish or delicacy
Marquesote A sweet bread or tort usually made with wheat, rice or corn flour and eggs.
Masa Dough of ground nixtamal from which tortillas are made.
Menudo Soup or stew made with tripe and flavored with chiles. A specialty of northern Mexico, that is considered a cure for hangovers.
Meocuil White and most popular (from a culinary standpoint) maguey worm.
Merienda A light meal or snack taken either between the comida and the cena. Similar to an English high tea.
Metate The three-legged, flat, stone implement used for grinding corn, chiles and spices.
Mezcal Distilled liquor made from the juice of various agaves, often roasted over open fires giving it a smokey taste.
Mezclar To mix.
Milanesa A breaded, fried cutlet of veal, beef or pork.
Milpa Cornfield. Often beans, squash, tomatillos, tomatoes and chiles, the most important elements in Mexican cooking, grow amongst the corn.
Miltomate tomate de milpa, or fresadilla Tomatillo
Mixiote Thin parchment-like membrane of the maguey, or the dish made by wrapping meats and vegetables in it much the way we use parchment paper, and cooking them in a steamer of barbacoa pit.
Mojo de ajo Garlic sauce
Molcajete Stone mortar used principally to prepare sauces
Molde para pastel Cake pan
Mole From the Nahuatl word molli, or sauce. Now refers to traditional stews which are thickened by their own ingredients including chiles, nuts, fruit and seeds.
Moler To grind
Molotes See Antojitos.
Molletes Bolillo or small French rolls cut in half and buttered and toasted, or covered with refried beans and cheese and heated. A popular breakfast item.
Molusca bivalvo Scallops
Morcilla Meat, often entrails, cooked in blood or stuffed into intestines and grilled or broiled.
Nata Skin or cream. The top skimmed off milk or cream.
Nixtamal Dried corn which has been heated and soaked in an alkaline solution to loosen the skin, and to facilitate the release of vital nutrients.
Nogada A sauce made from peeled, ground nuts, as in chiles en nogada.
Nopal The typical Mexican edible cactus, either the whole plant or the leaf. Called nopalitos when the leaves are chopped into small pieces. Considered an aid to lowering cholesterol.
Nuez Literally nut. In the north it usually refers to pecans
Nuez moscada Nutmeg
Olla Expr�s Pressure cooker
Olla podrida A stew of meats and vegetables
Ostioner�a Small cafe specializing in seafood
Pambazo See Antojitos.
Pan dulce Sweet bread.
Panela Unrefined sugar, usually sold molded into small, hard cones. See also panocha and piloncillo.
Panocha Unrefined sugar, sugar, usually sold in small, very hard cones.(Be careful as panocha is also a slang word meaning vagina) See also panela and piloncillo.
Panuchos See antojitos
Papa Potato. Pap� means father, so be careful of the pronunciation.
Papas fritas French frys (Also called papas francesas)
Papadzules See Antojitos.
Papel de aluminio Aluminum foil
Papel encerado Wax paper
Parrilla A grill, such as a barbecue grill.
Pavera Roasting pan.
Pavo Turkey (see also guajolote).
Pechuga Breast as in chicken breast: pechuga de pollo.
Pejelagarto Lepidoseus viridis. A type of alligator gar eaten in Tabasco.
Pelar To peel.
Pelador Vegetable peeler.
Pellizcada See antojitos
Peneques See antojitos
Pepita Pumpkin or squash seed.
Pibil Word for the barbacoa pit used in the Yucatan.
Picada See Antojitos.
Picadillo Filling made of ground meat.
Picante Hot as in chile hot.
Piloncillo Unrefined cane sugar, usually found in small hard cones. See also
panela and panocha.
Pimienta de jamaica or dulce Allspice
Pimienta negra Black pepper
Piment�n dulce Paprika
Pi�on Pine nut
Pinole Flour made from roasted, dried corn. Used to make a drink flavored with sugar, cinnamon and anis, and sometimes sugar.
Pipi�n A stew that is similar to the moles, usually containing ground squash seeds and nuts.
Pitahaya Hylocereus undatus. A tropical plant with beautiful flowers and tasty fruit.
Pitaya Stenocereus stellatus. Fruit from a type of prickly pear cactus, from which the juice is made into an alcoholic beverage.
Pierna Leg, as in leg of lamb
Pizca A "pinch" of an herb or seasoning
Pl�tano Plantain or banana. (In some places Plat�no macho refers to the plantain and plat�no tabasco to the banana).
Platillo Literally, small plate, but also refers to the main dish or entree plate.
Ponche Punch, made with liquor such as brandy or rum and fruit, and usually
served hot. Especially popular at Christmas time.
Pozole Soup made with meat (usually pork) and nixtamalized corn kernals
called cacahuazintle, and flavored with chile. A speciality of Jalisco.
There is also a wheat pozole common to the state of Sonora.
Puchero A large dish, or stew.
Pulque Mildly alcoholic drink made by fermenting aguamiel (the juice of the maguey plant).
Quelite Generic name for edible, wild plants, used much the way we use theterm "greens."
Quemador Stove burner.
Quesadillas Se antojitos.
Queso a�ejo A hard, aged cheese that when coated with chile is called queso
enchilado. Also called queso cotija.
Queso asadero Stringy cheese with the texture of low fat mozzarella that is made from part fresh milk and part milk that has been allowed to ripen over night.
Queso cotija See queso a�ejo
Queso fresco Literally fresh cheese. A fresh soft cheese, often homemade.
Queso panela A fresh cheese resembling feta.
Rajas Slices of skinned poblano chiles that are fried, sometimes with onions, and served with broiled meats.
Rallar To grate.
Raspada Shaved ice flavored with syrup.
Recado or recaudo Yucatan style seasoning pastes that are usually smeared on meats, poultry and fish prior to cooking. They are made by grinding together ingredients like annato seeds, garlic, and chiles. Similar to achiote.
Refresco Soft drink.
Rejilla Grate, or grill.
Remojar To soak
Repollo Cabbage. See also col.
Reposteria Confectionary. The art of making desserts and pastries.
Requeson Curd Cheese, similar to
Res Beef (as in carne de res)
Recipiente hondo Bowl
Romeritos Suaeda torreyana. A wild vegetable that looks much like rosemary, that is often mixed with mole sauce and shrimp and served during Lent.
Rompope Mexican style eggnog.
Ropa Vieja Literally "old clothes." Refers to a stew made with shredded meat.
S�bana Literally "sheet." Tenderloin steak pounded paper thin and briefly seared on a comal or parilla before being served, often with a sauce and melted cheese.
Salbutes See Antojitos.
Salpic�n Mixture of finely chopped or shredded ingredients.
Salpimentar or Salpimeinta To season with salt and pepper.
Salsa Mexicana Literally "rooster's beak." Uncooked relish made with diced tomato, onion and fresh chile. Usually called pico de gallo, in northern Mexico.
Sangria Drink of Spanish origin made with fruit juice, fruit and wine, rum or brandy.
Sangrita A combination of orange juice, grenadine, chile and sometimes tomato juice that is the favorite accompaniment to tequila in Mexico.
Sazonar To season
Sopa Soup. The word caldo, (broth) is often used.
Sopa seca Literally "dry soup." Includes rice and pasta dishes
Sopera Soup bowl
Sopes See Antojitos.
Taco (and types of tacos) See Antojitos.
Tamales See Antojitos.
Tapa Lid or top.
Tapar To cover.
Tasajo Thinly sliced, dried or partially dried beef or pork that is often flavored with chile. Also called cecina.
Te or th� Tea
Tejocote A tree which produces a fruit resembling a crab apple. Used in syrups and punches.
Tejolote The pestle used with a molcajete
Telera A type of wheat-flour roll usually used to make tortas (Mexican style sandwiches). It is oval in shape and has two ridges lengthwise along the top, giving it the appearance of a trilobite.
Tepache An alcoholic beverage made from pineapple and sugar, or cane juice and other juices.
Tepescuinte Sometimes called tepescuintle The paca, a small, plump rodent found more often in South America than Mexico.
Tequesquite Rock salt
Tequila Liquor distilled from the juice of the blue tequila agave.
Tesg�ino Beer made from corn, principally by the Tarahumara Indians who live in the high mountains of Chihuahua.
Tibur�n Shark (see also caz�n)
Tomate de milpa Tomatillo. Sometimes refers to the wild tomatillo.
Tomatillo Tomatillo. Also called tomate de milpa, tomate verde and
Torta Literally a pie or tort but also refers to a Mexican style sandwich (torta mexicana) usually made by removing most of the crumbs from both sides of a split telera or bolillo, then filling it with everything from various meats and cheeses to a tamal. See antojitos.
Tortilla Flat, thin bread made from nixtamalized corn. The most important aspect of Mexican cooking.
Tostada See antojitos
Tostar To toast
Totoaba A now endangered fish with delicately flavored flesh found in the Sea of Cort�s.
Totopos In most of Mexico totopos is the word used to describe the fried tortilla chips served as appetizers and snacks. However, in the state of Oaxaca totopos refer to very large corn tortillas that are often cooked until quite hard.
Tuba Alcoholic beverage made from fermented palm juice.
Tuna The fruit of the nopal cactus.
Uchepos A tamal that is aspecialty of Michoc�n, made from fresh rather than
Uva pasa Raisin
Vainas de vainilla Vanilla beans
Vasija Vessel or container
Vaso A drinking glass
Xnipec A chile sauce or relish common in the Yucatan whose name means literally, "dog's nose."
Xoconostle A type of cactus tuna.
Yerbabuena See hierbabuena.
Zacahuil A gigantic tamal, often filled with a suckling pig or whole turkeys, and cooked in a pit. Found mostly along the Gulf Coast in Tamaulipas, San Luis Potos� and Veracruz.
Zapote Trees which produce tropical fruits including the zapote prieto and
zapote blanco. The former is quite good and the latter somwhat sour.
Zumo Juice. The word jugo is more common in Mexico. In Mexico zumo often refers to the oil of an orange peel