Terms Relating to Mexican Food
The following are some terms relating to Mexican food:
Adobo: Adobo is a sauce or a paste. It typically includes chili peppers, onions, garlic, tomatoes, and spices. Adobo is often used to season meat and seafood.
Carne asada: Carne asada is, simply put, broiled meat. In Mexican restaurants, this is usually beef, such as a flank steak or a skirt steak.
Carnitas: Carnitas is pork that is cooked in fruit juice. It is most often used as a filling for burritos and tacos.
Ceviche: A ceviche is a dish comprised of raw fish or other seafood. The seafood is marinated in lime juice and is tossed with onions, chili peppers, tomatoes, and spices. It is a tangy and slightly spicy appetizer.
Empanadas: Empanadas are pastries that are filled with meat or fruit. They are especially popular in Mexican restaurants as desserts.
Enchiladas: Enchiladas are popular menu items in Mexican restaurants. They are corn tortillas that are lightly fried and are dunked in a red sauce. The tortilla is then filled with meat and cheese.
Flautas: Flautas are deep fried tortillas – flour or corn – that are stuffed with meat.
Tamales: Possibly one of the most recognized dishes in authentic Mexican cuisine, the tamale is a simple meal. Vegetables, meat, or fruit are stuffed inside corn tortilla dough. This is steamed inside of a corn husk.
Tostada: A tostada begins with a fried corn tortilla. The tortilla is topped with different ingredients, like lettuce, tomato, beans, meat, and salsa.
Pico de Gallo: Pico de Gallo is made by mixing diced tomatoes, onions, peppers, and cilantro. Many different dishes can be topped with Pico de Gallo. This Mexican food item is sometimes used in American dishes, too.