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| Introduction to Ingredient |
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| Fresh, fleshy, large, flat and cone-shaped with some undulations, normally dark green with shiny peel, although some varieties may be lighter. It is not exactly considered to be spicy, it has a definite taste, and sometimes it can be spicy. This chili is almost always used when is green, by ripen turns intense red, when is dry it becomes ancho chili. Mulato chili is always obtained from a variety of the poblano~ which is very dark green when it is fresh. It is said that the first official cultivation of this chili started in the valley of Puebla, therefore its name |
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| Dry, smoked, dark brown chili, its texture is crumpled, it's very hot and is one of the spiciest chilies of the dry-kind, and it is 6 cm long and 2.5 cm on its widest zone on average. When it’s fresh, then it’s the jalapeno chili. Its name comes from nahuatl: chilli, chili and poctli, smoke, "smoked chili". |
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| Dry, long chili, it is 15 to 20 cm long and 2 to 3 cm wide, blackish-dark brown color, shiny and crumpled surface, spicy. It is said that its name is due to the fact that it wrinkles like a raisin. When it’s fresh is a chilaca chili. |
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Dry, reddish-brown chili, it is 10 cm long and 3.5 cm on its widest zone,
long triangle-shaped, its peel is smooth. When the chili is fresh, then it's the mires/ chili, but it is more important as dry chili, because when it's fresh is consumed at a very low percentage, because it is mostly used dry. |
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| Generic name applied to any yellow, blond or green chili. In several regions of Mexico, guero chili is totally different in shape, size, taste, burning intensity and usage. |
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| Dry, reddish-brown chili, it is 12 cm long and 7 cm in its widest zone, triangle-shaped, its peel has a rough and shiny texture. It must be flexible to touch and never stiff. It is probably the most used chili in quantity and different shapes. When it is fresh, then its poblano. |
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Small, green, cone-shaped chili, sometimes ending on a tip, it is 3 to 5 cm long and 1 cm wide on average, it is considered to be spicy, and it is generally used for its seeds and veins, which are also very spicy. Its peel is smooth and shiny, never opaque or
crumpled, most of this chili is consumed unripe, i.e. green color, and when is ripe, it turns red and
it is used the same way. The name serrano its due to the fact that this chili was first cultivated widely in the mountain range of Puebla, Hidalgo and Mexico City. |
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| Light green chili that turns yellow and then orange when it ripens, it has a soft texture, it is somehow globular and its shape is like a small lantern, it is 4 cm long and 3 cm wide. It is considered to be the spiciest chili of all. It is the classical chili used in Yucatan’s cuisine |
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| Fresh chili, green or dark green long, cone shaped, sometimes ending in a pointy or flat shape, fleshy with a shiny peel. It is 6 cm long and 2.5 wide on average. It is considered to be spicy or very hot. The jalapeno chili is the most common in the entire country. It is said that it used to be grown first in Jalapa, Veracruz; therefore its name. In the Federal District is called the "Lent chili", because it was normally brought to the capital during Lent |
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| Fresh chili, dark-blackish green color, shiny, long and somehow flat and twisted shape, fleshy, spicy, and sometimes extremely hot, it is normally 15 and 23 cm long, and 2 or 3 cm wide. When it's dry, it becomes black and is called chile pasilla. |
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| Fresh, fleshy, bulbous, cone-shaped, shiny intense-yellow peel chili, it is 5 cm long and 3 3 cm in its widest side on average. It is extremely spicy, so much that it competes against habanero chili as the spiciest chilies in the whole country. |
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Fresh, fleshy, large, flat and cone-shaped with some undulations, normally dark green with shiny peel, although some varieties may be lighter. It is not exactly considered to be spicy, it has a definite taste, and sometimes it can be spicy. This chili is almost always used when is green, by ripen turns intense red, when is dry it becomes ancho chili. Mulato chili is always obtained from a variety of the poblano~ which is very dark green when it is fresh. It is said that the first official cultivation of this chili started in the valley of Puebla,
therefore its name. |
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| Regional chili of the Yucatan Peninsula, pale yellow color, pale, thin, pointy, cone-shaped, somewhat undulated, it is 11 cm long and 2 or 3. cm in its widest zone; it can be moderately spicy or very hot. The name of this chili means blond in Maya. |
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| Dry, rounded, almost spherical, reddish-brown chili, it is 3 cm wide on average, with a smooth and hard peel, moderately spicy, pleasant nut-like taste. When this chili is shaken, its seeds sound like a jingle or rattle, therefore its name. |
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It is a nahuatl name and means old chili. Under this name, we have three dry chilies of different colors.
The black chilhuacle has a black, matte peel; its voluminous shape is similar to a mini-bell pepper, it is generally 7 and 8 cm wide, moderately spicy.
The yellow chilhuacle, orange-yellow color, it is 6 cm in its widest zone and 9 cm long, more conical than the black chilhuacle; it is the scarcest of the three chilies, and given its color, it is essential for yellow mole.
The red chilhuacle is 6 to 9 cm long and 6 cm wide, it has a blackish-dark red tone; it is
very similar to the yellow chilhuacle, moderately spicy and used for several kinds of Oaxacan mole. |
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| Long chili, 7 cm long and 1 cm wide on average. When it’s fresh it's green and red when is ripening. The dry one is shiny and red, very spicy, this is the way is used the most. |
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| Dry smoked chili, smaller than mora chili, very similar to it, its peel is smooth, shiny and has a similar color to the mora, it is 3 cm long and 2 cm wide on average. It is obtained from small variety of jalapeno chili; it is very spicy and slightly sweet. |
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| Under this name there is a countless number of small chillies that are characterized for being round, oval and slightly cone-shaped, green when it is fresh and red when it's ripe, sepia-red when they dry. Very spicy whether they are fresh. or dry. Normally, they are 1 to 2 cm long. Piquin chili is also known as pequin, tepin, chiltepe, chiltepin, chiltipiquin, chilitos, chiltipin, chiltepec, tempichile. |
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| Spice also known in Mexico as: Thick pepper, fat pepper, big pepper, soil's pepper or English pepper. Many of its names make reference to the fact that it is bigger or thicker than black pepper. The fruit is a dark, brownish-grey, aromatic, globular and fleshy chili berry; when the berry is ripe or semi-ripe, it is dried to the sun or it is baked, then its color turns dark and its texture is rough. |
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| Fresh, fleshy, bulbous, cone-shaped, shiny intense-yellow peel chili, it is 5 cm long and 3 3 cm in its widest side on average. It is extremely spicy, so much that it competes against habanero chili as the spiciest chilies in the whole country. |
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White semi hard queso from Mexico. Similar to unaged
Monterey Jack, but with a Mozzarella like stringy texture. This cheese comes braided. |
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| A Semi-soft cow’s milk Queso. Similar to white cheddar or Monterey Jack |
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A Mexican cow’s milk cottage cheese. This white Queso is
creamy and crumbly with a soft mild flavor. |
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| Semi-hard white cheese with a smooth tangy taste. Same as Oaxaca pressed into brick form. |
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| Made from raw cow’s milk. It has a sweet, smooth, milky taste. Is typically from France. |
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| A cheese from Spain made from unpasteurized sheep’s milk. It has a sweet salty component and is a little grassy and tangy. |
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| Fine herb native to Central America, use as such since pre-Hispanic times, currently used in Mexican cuisine at the center, south and southeast of the country, known as the Mexican fine herb par excellence. |
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| Fine herb native to the Mediterranean, pale green color, scented, with pointed, swan leaves, mint's family; thus, its flavor and scent are similar to mint. |
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| Hoja santa (sacred leaf): |
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| Green fine herb, heart-shaped, soft texture, thin, shiny at the top, opaque at the bottom. Native to Mexico since the pre-Hispanic times of the Aztecs. |
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| Leaves of avocado tree, oval-shaped, 12 cm long on average; they are smooth and normally dark green, aniseed-flavored. |
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| Leaves from the plane tree, big size, light or dark green, oval-shaped, with a thick axillary bud at the center; leaves are cut from the plants, they are removed from the bud to wrap several foodstuffs. |
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| Aromatic leaf, dark green at the bundle and pale yellow at the back, oval and pointy shaped, it is 6 cm long and 3 cm on its thickest side. Native to the Mediterranean. |
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| Aromatic leaf from southeastern Europe. Dark shiny green leaves; it regularly grows up to 70 cm high, normally spontaneous. |
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| Aromatic herb of green, lobed, long leaves, with a very short stem, somehow triangular, its seeds are used as a spice. It was brought to Mexico by the Spaniards. |
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| Podlike fruit with a sweet and sour favor used for various uses in Mexican cuisine such as- sauces, deserts, and soft drinks. |
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| A root similar to a yam or turnip with a mild flavor. |
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| The Hibiscus flower with a slightly bitter taste used in teas, as juice, and to flavor deserts and syrups. |
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| An unrefined Mexican sugar that is made from pure cane sugar. It taste's very similar to brown sugar with a molasses flavor. |
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Extracted from the seed of evergreen Bixa Orellana. Gives a
smoky flavor to meats and poultry (is what gives the color to chorizo). |
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Small, beige seed: straw-colored, brought to America by
African slaves, who used to call it Beeme seed, and afterwards became |
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| Seed native to the Middle East, small, star-shaped, greenish brown color, containing colorless oil from where its scent and its characteristic flavor are obtained. |
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| Spice obtained from the bark of the tree’s branches. The cinnamon tree grows in a tropical, damp weather; it is a fragrant tree, always green, with yellow flowers and purple |
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| Condiment and spice produced by the clove tree. The clove is a flower bud picked up before it opens and then dried; it contains a great portion of essential oil, it is very aromatic and astringent; therefore, it must be used in small quantities because of its penetrating, intense and spicy flavor. |
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| Plant’s seed of the same name, it is a very much used spice in Mexico. Native to Egypt and the Mediterranean region, it was introduced through the Canary Islands. Seeds are oblong, very small, 5 mm long, brownish-grey color, very aromatic. |
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| Fine herb of two genres with 5 edible important varieties. In Mexico, each region has a different type of oregano; thus, many regional dishes have such a particular taste, and sometimes it is difficult to reproduce the same taste. It is always used dry. |
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| Fine herb of small leaves, greyish green, native to the Mediterranean and Minor Asia regions. |
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| Fruit produced by the vanilla plant, used as pod or as extract for pastry making, desserts, and practically any sweet preparations. The original nahuatl name of vanilla is Tlilxochitl, which means "Black Flower". |
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| It comes from the nahuatl word cuitlacochi, “sleeping excrement", from cuitlati "excrement" and cochtli "sleeping". Parasite of corn, it is a type of edible fungus and it is considered to be a delicacy. It potentially attacks all portions of the plant, but it happens more frequently on tender corncobs. The attacked plants develop deformities in the shape of bulky tumors; first they have a pale-grey color, but become dark when they ripen, containing on their inside reproductive spores on a spongy black tissue. |
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| From the nahuatl words: azcatl, ant, and mot; stew, escamoles are the roe of the chicatana ant, edible and very appreciated in Mexico. They are also called azcamolli, huigues or maicitos. Escamoles are a pre-Hispanic dish, of high nutritional value and very fine taste, slightly sweet; thus, it is always suggested to eat them with something equally smooth to highlight their taste. |
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It is a member of the plant family Cactaceae, of three meters high,
with smashed, fleshy and slobbery stems, formed by a series of oval, spiny leaves. It is a wild plant that survives in desert and cold regions. It doesn’t require much water for its cultivation. |
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| From the nahuatl word xoconochtli "fruit of a bitter or acid nopal', and nochtil "fruit of the nopal' Oval fruit of thin peel with spines, yellow pulp and Mexican pink seeds at its core. |
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It comes from the nahuatl/words "nextli', “lime ashes" and tamalli
"cooked corn dough". Process of corn cooking with water and lime to obtain the dough for the tortillas. It consists on cooking the corn grains on an alkaline solution (water + lime) at a temperature close to the boiling point for a prolonged time. Its main role is to remove the skin of the grain. |
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| Fry-up of the skin of the pig with or without the skin |
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| A stone tool used for grinding of various foods such as Avocado for guacamole. |
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| Marinade of lime, serrano chile, & cilantro. |
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| Term used for slow cooking it in its own fat then storing it in a cool dark place in the fat. |
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| The immersion of raw food in a stock composed variously of paprika, oregano, salt, garlic and vinegar. |
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| Are an indigenous people of Mexico. Our Huichol sauce is made with lime. |
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| A sauce primarily of olive oil, garlic, cumin, and paprika. |
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| Meat dipped in egg wash and coated in bread crumbs and seasoned with salt, parsley and garlic. |
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| Similar to hash, made with ground beef tomato sauce and an array of other ingredients depending on the region it is from. |
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| A traditional Mexican preparation of cod fish with potato, egg, raisins, capers and roasted red pepper. |
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