Pace Southwestern Cooking - Southwestern Cooking Glossary

From Adobo to Tortilla, this is your guide to the ingredients and flavors of authentic Southwestern cooking.

Adobo sauce: [ah-DOH-bo]
In Mexican cuisine, this is a spicy, dark-red sauce or paste made from ground chiles, spices, herbs and vinegar. Adobo can be used as a marinade and as a serving sauce.
Ancho Chile: [ahn-cho]
When this chile is fresh and still green, it is called a Poblano chile. Once dried, the chile turns a deep reddish brown color and is called an Ancho. An Ancho chili is usually about 4 inches long, and ranges in flavor from mild to strong and is the sweetest of the dried chiles.
Arugula: [ah-ROO-guh-lah]
A pungent salad green with a distinct peppery flavor, arugula is a terrific addition to salads, and can be sautéed much like spinach. Arugula is widely available in specialty produce markets and in some supermarkets and is sold in small bunches with roots attached. It's also known as rocket, rucola and rugula.
Avocado: [a-voh-CAH-doh]
Commonly used in Mexican dishes like guacamole, avocado is a pear-shaped tropical fruit that has a single, large pit. There are many different varieties of avocados (almost 500), but all avocados are descended from three types: Mexican (ahuacatl), Guatemalan and the West Indian. The two most common types of avocados consumed in the U.S. are the Haas, which have a rough, dark skin and Fuerte that has thin, smooth skin. Both the Haas and Fuerte are Guatemalan/Mexican hybrids. Most avocados in the U.S. come from California (Haas), but some are also grown in Florida (Fuerte). Ripe avocados yield to gentle pressure and ripen best off the tree. The flesh is a buttery soft, pale yellow-green and can be eaten plain. They are terrific sliced on sandwiches and salads. Avocados are high in monounsaturated fat, the same type found in olive oil.
Black Beans: A staple food in Latin American cooking, black beans are commonly used in many Mexican dishes and dips. Like most beans, they are high in fiber and are a delicious addition to salads and rice dishes. These beans are available in almost any grocery store and are also called turtle beans.
Burrito: [ber-EE-toh]
Burritos are a traditional Mexican food that was designed as a portable, ready-to-eat meal and often packed into saddlebags. They consist of a filling, usually made up of any combination of cooked, ready-to-eat ingredients like meat, a sauce, refried beans, and cheese, which are wrapped in a flour tortilla.
Canola: [kan-OH-luh]
This oil is a bland-tasting oil that can be used both for cooking and for salad dressings. It contains more monounsaturated fat than any oil except olive oil, is lower in saturated fat than any other oil, and contains Omega-3 fatty acids.
Chayote: [chi-OH-tay]
A type of summer squash (also called Mirliton) grown in the southern U.S. including California, Florida and Louisiana. It is pale or dark green in color and pear-shaped and was once the principal food of the Aztecs and Mayans. Chayote is prepared like other summer squash but do take longer to cook and their bland flavor requires seasoning. Chayote are widely available during winter months, but can be found in some markets year-round.
Chile con carne: [CHIHL-ee kon KAHR-nay, CHIHL-ee kon KAHR-nee]
Translated as "chili with meat," this meal is a stew-like combination of diced or ground beef, onions, tomatoes, and chiles and/or chile powder. It originated in Texas, where it is commonly referred to as "a bowl of red." In many parts of the country beans, usually Pinto or Pink, are added to this dish.
Chipotle: [chih-POHT-lay]
This pepper is a dried, smoked jalapeño pepper. It has a smoky, sweet flavor and is often jarred or canned in Adobo sauce. These peppers can be added to stews, sauces and salsas.
Chorizo: [chor-EE-zoh, chor-EE-soh]
Chorizo is widely used in both Spanish and Mexican cooking. Mexican style Chorizo is a pork sausage, sold either in links or in bulk. It is typically seasoned with ancho and pasilla chiles and can be used in many Mexican dishes including enchiladas. It's also a great addition to soups and stews.
Cilantro: [sih-LAHN-troh, see-LAHN-troh]
An herb that is a common ingredient and garnish in Mexican cooking, especially since the flavor goes well with spicy dishes. These dark green leaves have a very pungent flavor and aroma. Also known as Chinese parsley.
Comal: [koh-MAHL]
A round, flat griddle used for cooking tortillas. It is either made from unglazed pottery to be used over a fire, or from metal for use on a stovetop.
Cumin: [KUH-mihn, KYOO-mihn, KOO-mihn]
Commonly used in Indian, Middle Eastern and Mexican cuisine, this spice is the dried seed of the fruit from a plant in the parsley family. Cumin is available in 3 colors, either whole seed or ground: amber (most widely available), white and black and has a nutty flavor and aroma. It is used in curries and chili powder.
Enchilada: [en-chuh-LAH-dah, en-chee-LAH-thah]
A traditional Mexican dish of tortillas dipped in chili sauce then filled with meat or cheese, commonly served with rice and beans. In the U.S., the filled tortillas are typically topped with the sauce and are often served with guacamole and sour cream.
Epazote: [eh-pah-ZOH-teh]
An herb used in Mexican and American Southwestern cooking and as a medicinal tea. It is extremely pungent, with a kerosene-like aroma. It has flat, pointed leaves, is usually available dried (but fresh is best) and is popular in many bean dishes because of its anti-gas properties. Epazote is also grown in some places in the U.S., but it is not as pungent as the plant grown in Mexico. There are two different types of epazote plants grown in Mexico; it is a matter of individual preference on which one to use.
Fajita: [fah-HEE-tuhs]
A common Mexican-American dish that is traditionally made of skirt steak marinated in lime juice, oil, garlic and red pepper then cooked. The meat is then wrapped in a flour tortilla and garnished with things like grilled peppers and onions, guacamole, sour cream and cheese. Other meats like chicken, fish or shrimp can be substituted for steak.
Frijoles Refritos (Refried Beans): [free-HOH-lehs reh-FREE-tohs]
In traditional Mexican cooking, this dish is made from red beans or pinto beans and is commonly served with eggs at breakfast or suppertime snacks. After the beans have been mashed, they are fried in fat, usually melted lard. Frijoles Refritos can be purchased in supermarkets in a can. The term frijoles refritos Means "well-fried beans".
Gazpacho: [gahz-PAH-choh]
A cold Spanish soup usually made from a pureed mixture of fresh tomatoes, sweet bell peppers, onions, celery, cucumber, garlic, olive oil, vinegar and sometimes lemon juice then thickened with bread crumbs or slices of bread.
Guacamole: [gwah-kah-MOH-lee, gwah-kah-MOH-leh]
A popular Mexican dip or side dish, guacamole is made with mashed avocado mixed with lemon or lime juice and chile seasonings. Some may also add chopped onions, garlic, tomatoes and cilantro. It can discolor easily, so it must be stored in a tightly sealed container. The addition of lemon or lime juice will help slow discoloration.
Habañero: [ah-bah-NYEH-roh]
A very spicy chile that is shaped like a small lantern. When ripe, this pepper is dark green to orange, but can be red at maturity, when it is spiciest. It is available fresh or dried and is mostly used in sauces. Also called a Scotch bonnet.
Jalapeño: [hah-lah-PEH-nyoh]
A dark green pepper that is moderately hot. It is available fresh or canned and is named after Jalapa, a city in Mexico. It is used in sauces, as a seasoning in many dishes and can be stuffed with meats or cheese. When smoked, it is known as a Chipotle pepper.
Jicama: [HEE-kah-mah]
Jicama is a white-fleshed root vegetable that is grown underground. Also called a Mexican potato, it has a crunchy, sweet flesh and once peeled, can be eaten raw or cooked. Raw, it is a great addition to salads. It can also be used in stir-fries or boiled and baked like a potato.
Margarita: [mahr-gah-REE-tah]
A cocktail made of tequila, an orange-flavored liqueur (usually Triple Sec) and lime juice; served in a glass that has had its rim dipped in lime juice then coarse salt. It is served over ice or blended with the ice in a blender.
Masa Harina: [MAH-sah ah-REE-nah]
Made of dried corn kernels that are soaked and cooked in lime water. Masa Harina is the flour that is made from grinding the "masa", or corn, and is most commonly used in Mexican cooking for making tortillas. It can also be used for breads and other foods.
Mexican Chocolate: A coarse, sweetened chocolate that has been flavored with cinnamon, almonds and vanilla. It is available in Mexican markets and is used in hot beverages and is used in one kind of Mole sauce.
Mole: [MOH-lay]
There are many types of this traditional Mexican sauce that is usually served with poultry. The most familiar recipe is made with onion, garlic, chiles, ground sesame or pumpkin seeds and Mexican chocolate.
Monterey Jack cheese: Named for its birthplace, Monterey, California, this is a very versatile cheese that can be made from whole, partly skimmed or skimmed cow's milk. It has an ivory color, semi-soft consistency, melts easily and is bland in flavor. Many flavored-Jack cheeses are available like Jalapeño, peppercorn and various herb flavors.
Picante: [pick-CON-tay]
The Spanish word for "spicy". In the U.S., Picante Sauce is known as a Mexican dip, condiment or cooking ingredient that can be mild or spicy. It is typically thinner and less chunky than salsa, but it is also made from tomatoes, onions and chiles.
Pimiento: [pih-MYEHN-toh, pih-MEN-toh]
A large, red, heart-shaped sweet pepper. The flesh is sweet and is used to stuff olives. When dried and ground, it is used in paprika.
Pinto Beans: These versatile beans are often used in Mexican cooking for a variety of dishes and have an earthy flavor. They are commonly served with rice or used in soups and stews and, along with the Pink Bean, they are often used for refried beans and Chile con Carne. Pinto Beans are also called Red Mexican beans and have more fiber than any other bean.
Pomegranate: [POM-uh-gran-uht]
This is a medium-sized fruit, about the size of an orange, which has a yellow, pinkish-red skin. It can be eaten as fruit, used as a garnish or pressed to extract the juice. Both the flesh and the seeds can be eaten; the flesh has a sweet-tart flavor.
Queso: [kay-so]
The Spanish word for cheese. In the U.S., this has come to mean a Mexican cheese-based dip.
Red Bean: Red Beans are very popular in Mexico and the southwestern United States. This dark red, medium-size bean is most commonly used in Mexican cooking for Chile con Carne and refried beans. They are also delicious served with rice and are readily available in most grocery stores.
Salsa: [SAHL-sah]
The Spanish word for sauce, Salsa has come to mean a cold, uncooked sauce made from tomatoes, onions, chiles and cilantro. Many different varieties are available in stores everywhere and are canned, jarred or refrigerated. Salsas can range in flavor and spiciness, from mild to very hot. In the U.S., salsa is usually used as a dip, but can also be used as an ingredient in cooking or as a condiment.
Scallion: [SKAL-yuhn]
Scallions are actually the immature green stalks of onions. Also known as green onions, spring onions, or bunch onions, they have long, straight green leaves and a straight white bulb. Cooked or raw, both parts are edible and have a mild flavor that is a great addition to dips, soups, and salads.
Serrano Chile: [seh-RRAH-noh]
A small torpedo-shaped chile that has a thick flesh and very hot flavor. Serranos can be used fresh or cooked in various dishes and sauces and are green to orange-red in color.
Tequila: [tuh-KEE-luh]
Colorless or pale straw-colored Mexican liquor that is made by fermenting and distilling the sap of the agave plant. It has a high alcohol content and is used in many cocktails including Tequila Sunrise, Margaritas and Tequila Marias.
Texas Caviar: A common Southwestern side dish made up of black-eyed peas and salsa.
Tomatillo: [tohm-ah-TEE-oh]
A fruit native to Mexico that looks like a small green tomato. It has a thin, paper-like covering, a bright green skin and a crisp yellow flesh. Tomatillos have a lemony-herb flavor and are used like a vegetable in a variety of Mexican dishes and sauces. Both fresh and canned tomatillos can be found in Latin stores.
Tortilla: [tohr-TEE-yuh]
Mexico's everyday bread, a round, flat unleavened bread made from masa or wheat flour and lard and baked on a griddle. Tortillas can be eaten alone, but are most commonly used as the base for such foods as tacos, burritos and fajitas. They can be purchased in supermarkets.