Traditional Mexican food and drinks  as well as desserts are included.  Mexican fiesta foods are a separate issue and may be added later.  The definition may include some practical tips for preparation and serving.

Beans

(frijol, frijole; free Ho leh) Kidney or red bean (frijole Rojo; Row ho), pinto bean, Black bean (frijole Negra; Neh gra)

Bunuelo

(pan dulce; pahn Dul see) sweet bread; bun, cruller, fritter

Burrito

(buh Ree toe) a flour or corn tortilla folded over a filling; beans, beef, or chicken with rice.  They may also include chopped vegetables, chiles, salsa, and condiments.

Chile Relleno

(chi li reh Yan no)

Corn

(maize, Mays)  one ear equals approximately ¾ cup of kernels

This is the only grain commonly eaten as a fresh vegetable.  Native to the Americas, corn is a great source of vitamin A, fiber, calcium and other nutrients.

The dried kernels were usually cooked in limewater for 1 to 2 hours and let stand overnight.  After the skin was removed, they were called Posole and used fresh in a Posole stew.  The rest were dried and then ground using a metate and mano to make masa for tortillas or tamales.  Some of the coarse ground masa was rolled into balls, which the hunters carried with them for their meals.  The masa balls did not go bad and they retained their nutrition value even after they turned a little sour on the outer skin. 

Enchilada

(ehn chi Lah dah) a corn or flour tortilla rolled around a filling, as of meat or cheese, covered with a chili-flavored sauce, and baked.

Flan

(Flahn) a Spanish dessert of baked sweetened egg custard with a caramel topping.

Guacamole

(gwa ka Mo leh) a Mexican dip of mashed avocado mixed with lime or lemon juice, seasonings, and chopped chiles, tomato and onion.

Hominy

(Posole, Pozole; poh Soh leh) a hearty stew made with fresh or dried hominy, pork, tomatoes, jalapeno chiles, garlic, onions and seasonings.

Mano

(Mah-no) A somewhat oval shaped rolling pin made of lava rock (porous basaltic volcanic rock) and used with a Metate to grind Nixtamal into masa.

Metate

(meh-Tah-teh) A flat stone made of lava rock on which nixtamal was ground with a Mano to make masa.

Molcajete

(mole-kah-Heh-teh) A mortar bowl made of lava rock to grind (with a tejolote) spices, salsas and guacamole.

Quesadilla

(k sah Dee yah) a corn tortilla spread with cheese (queso) or with meat and seasonings, folded in half and grilled on both sides until the cheese melts.

Rice

(arroz; Ah rose) spanish rice is popular but it may be prepared in many ways.

Salsa

(Saul sah) No!  Not the dance.  This is literally a sauce, dip, dressing, or gravy

Tacos

(Tah kos) a soft or crisply fried corn tortilla, folded over and filled, as with seasoned, chopped meat, tomatoes, cheese, lettuce and salsa

Tamale

(tah Mah lee) minced and seasoned meat packed in corn meal dough, wrapped in cornhusks and steamed.

Tejolote

(teh-ho-Loh-teh) a round elongated "Pig" or pestle made from lava rock for use with a molcajete (mortar) to grind spices, salsas and guacamole.

Tortilla

(tor Tee yah) thin, round, unleavened bread made from cornmeal and baked or fried on a griddle or stone.

Tostados

(toe Stahd dohs) a tortilla fried until crisp, topped with refried beans, chopped meat, lettuce, cheese, salsa and seasonings.

My glossary of traditional Mexican food lists the common name with the original name or names enclosed in parentheses along with a Simplified pronunciation guide in italics with the first letter of the accented syllable in Caps.

This glossary of Traditional Mexican food will be expanded as other foods are introduced in the recipe pages.