Jargon
AHHG??!! WHAT ARE THEY TALKING ABOUT??
EVER WONDER WHAT A DISH MEANS OR HOW TO PRONOUNCE IT??!!
THE INSIDERS JARGON IS NOW EXPLAINED!
| 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 |
HASTA LA VISTA BABY!! (SEE YOU LATER BABY!!)
Sources: spanishdict.com& dictionary.com
