Dive into the Rich Tapestry of Latin and Mexican Culinary Jargon at Chanos

Agua

(ah’-goo-ah)

water

Ají

 (ahi)

 how peppers are called in some South American countries

Amigo

 (uh-mee-goh)

friend

Ancho

(ahn-choh)

“wide”, a dried poblano pepper

Arroz

 (ar-roth’)

 rice

Baja

 (bah-hah)

“lower”, Baja California, a state in the northwest peninsula of Mexico

Burrito

 (buh-ree-toh)

 “little donkey”, a dish originated in the state of Chihuahua, Mexico, consisting of a large flour tortilla folded over a filling

Camarón

 (cah-mah-rone’)

 shrimp

Carne

(kahr-ney)

meat

Carnitas

(kahr-nee-tuh-z)

 
small or shredded pieces of roast pork

Cerveza

(ser-ve-sah)

beer

Chihuahua

(chi-wah-wah)

 a state in northern Mexico

Chimichurri

chim-ee-choo r-ee)

an Argentinian sauce often served with grilled meat

Chipotle

(chi-poht-ley)

 smoked ripe jalapeño pepper

Chorizo

 (chuh-ree-zoh)

pork sausage

Churrasco

 (chuh-ras-koh)

 beef (usually skirt steak) cooked over an open fire

Churros

 (choo r-ohz)

a long slender deep-fried pastry resembling a cruller

Dulce de Leche

(duhl-see de lay’-chaye)

“milk sweet”, syrup made from sweetened milk also called Cajeta, Arequipe or Manjar

Empanada

(em-pah-nah-th ah)

savory or sweet filled pastry

Familia

(fa’mi-lja)

family

Flan

(flahn)

a dessert custard with a caramel topping

Frijoles

 (free-hohles)

 beans

Guacamole

(gwah-kuh-moh-lee)

mashed up avocado

Guajillo

(gwah-HEE-yoh)

mild, dark burgundy dried chile

Jalapeño

(holl-uh-pehn-yo)

jalapeño pepper

Mole

(moh-ley)

a traditional sauce made with many different spices, nuts, chiles and often chocolate

Papas

(pa-PAH-s)

fries or potatoes

Picante

(pee-con-tay)

spicy

Pico de gallo

(pee-co de guy-o)

“rooster’s beak”, a fresh salsa made with diced tomatoes, onions, cilantro and sometimes chiles

Poblano

(puh-blah-noh)

original from Puebla. Poblano peppers are thick long heart-shaped with a mild earthy flavor

Pollo

(paw-yaw)

chicken

Puebla

 (pwe-blah)

a state in central Mexico

Quesadilla

(key-sah-dee-uh)

tortilla (flour or corn) filled with cheese and a selection of other ingredients, folded and griddled until the inside is melting and the outside toasted

Queso

(kay’-so)

cheese

Rollo

(rol-oh)

roll

Salsa verde

(sahl-sah verr’-day)

green sauce

Sonora

(suh-nawr-uh)

a state in northern Mexico

Taco

(tah-koh)

a tortilla folded over and filled

Tomatillo

(toh-muh-tee-oh)

 a fruit covered with papery husks very similar to green tomatoes

Tortilla

 (tor-tee-ya)

 thin, flat Mexican & Centro American pancake-type bread

Tostones

 (toes-tone-es)

green plantain, sliced, fried and flatten to medallions, usually served with a dip or sauce

Tres leches

(trays lay’-chayes)

three milks (cake)

Veracruz

(ver-uh-krooz)

 a state in the golf of Mexico