Mexican Food Glossary

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Enchilada
[en-chee-LAH-thah]
A traditional Mexican dish of tortillas dipped in chili sauce then filled with meat, chicken or cheese. Often served with rice and beans.

Fajita
[fah-HEE-tuhs]
A relatively new Mexican-American dish that is traditionally made of grilled and marinated skirt steak. Served with flour tortillas and garnishes like grilled peppers, onions, guacamole, sour cream and cheese. Other meats like chicken, fish or shrimp can be substituted for the steak.

Flan
A pudding like dessert made with a custard of eggs and cream.

Guacamole
[gwah-kah-MOH-lee]
A very popular dip of mashed avocado, tomatoes, chiles and spices mixed with lime juice. Most commonly used as a dip and served with fried corn tortilla chips but can also be sued as a topping or side dish. Must be used quickly as the guacamole will turn brown if left uncovered for too long. Lemon juice can be added to prevent discoloration but it also effects the taste of the guacamole.

Habañero
[ah-bah-NYEH-roh]
A small lantern-shaped extremely hot chile. On a scale of 1 to 10 these score a 10 for hotness so watch out. Usually orange or red in color and used in salsas or sauces.