Mexican Food Glossary
Salsa
[SAHL-sah]
A a spicy uncooked sauce usually made from chopped tomatoes, onions, chiles and spices. Several varieties are available and can vary from mild to extra spicy. When made from tomatillos the sauce is green. Usually used as a dip or condiment.
Sangria
A spanish drink of red wine mixed with fruit, mineral water and spices.
Serrano Chile
[seh-RRAH-noh]
A small very hot torpedo-shaped chile which can be used fresh or cooked in a variety of dishes and sauces. Similiar in hotness to a jalapeno.
Tamale
[tuh-MAH-lee]
From the Nahuatl word (tamalii), a tamale is a delicious Mexican dish featuring a filling surrounded by a corn masa dough, wrapped in corn husk and steamed. Savory fillings of meat, chicken or pork are the most popular but cheese, vegetables, and fruit may also be used.
Sometimes written as tamal, or tomale.
Tequila
[tuh-KEE-luh]
A pale or colorless Mexican liquor made from an agave plant. Typically served in a shot glass or blended in margaritas or other cocktails.
Tomatillo
[tohm-ah-TEE-oh]
A small round fruit that looks like a small green tomato. Enclosed in a paper-like husk that is removed before cooking. Used in a variety of Mexican dishes and sauces to add an acidic flavor. Native to Mexico but can be found fresh or canned in many grocery stores.
Tortilla
[tohr-TEE-yuh]
The bread of Mexico. A round, flat unleavened bread made from masa or wheat flour, lard and salt and baked on a round flat griddle. Can be eaten alone or used as the base for foods like tacos, burritos and enchiladas. Can also be fried and used for dipping in salsa or guacamole.
Tostada
A fried corn tortilla topped with refried beans, meat or chicken, lettuce, tomatoes and cheese. Often topped with sour cream and guacamole.
Tripe
The stomach lining of a cow, pig or sheep. Must be cleaned for cooking. The primary ingredient used in menudo soup.