Glossary

Question 1

ancho

Answer 1

dried poblano

chile rellano
similar to mulato

Question 2

arbol

Answer 2

small, long, bright red

Question 3

cascabel

Answer 3

rattle chili

Question 4

chilhuacle negro

Answer 4

ancient and rare- tobacco, cocoa, dried fruit. medium hot.

cornerstone of authentic mole negro

Question 5

guajillo

Answer 5

dried mirasol

very common in mex cuisine.

puya- smaller and hotter version.

Question 6

habanero

Answer 6

hot. green when immature,

many colors when mature

Question 7

morita

Answer 7

jalp, smoked

similar to chipotle- less smoke time

Question 8

mulato

Answer 8

holy trinity
dried, fully ripened poblano

very low heat- raisin, choc, tobacco

similar to ancho,

Question 9

pasilla

Answer 9

also chile negro,
dried chilaca

mild to medium heat, richly flavored

Question 10

puya

Answer 10

similar to guajillo- but smaller and hotter. used for fruity flavor in sauce.

dried mirasol

Question 11

serrano

Answer 11

mountainous, hotter and brighter than jalp.

second most used pepper

Question 12

chipotle

Answer 12

smoke dried jalp

less smoked= morita

Question 13

albodingas

Answer 13

meatballs

Question 14

ayacote

Answer 14

scarlet runner, butter bean (not lima)

Question 15

biria

Answer 15

spicy jaliscan celebratory stew

Question 16

concha

Answer 16

sweet bread

Question 17

hoja santa

Answer 17

sacred leaf, yerba santa

aromatic herb with heart shaped leaf

Question 18

kohlrabi

Answer 18

wild cabbage

Question 19

hominy vs nixtamel

Answer 19

limed corn kernels. precursor to masa.

nixtamel is partially cooked.

Question 20

piloncillo

Answer 20

unrefined whole cane sugar

Question 21

pipian

Answer 21

mole made with pepitas

Question 22

purslane

Answer 22

weed, succulent

Question 23

quesillo

Answer 23

small fresh cheese, raw milk, dry salted, hand molded

Question 24

queso asadera

Answer 24

semi soft mexican white cheese.

smooth texture, tangy

Question 25

queso fresco

Answer 25

creamy, soft, mild, unaged cheese

Question 26

queso fundido

Answer 26

melted cheese sauce, usually seasoned with chorizo.

Question 27

queso oaxaca

Answer 27

white, semihard

like unaged jack,
with texture of mozz.

Question 28

sope

Answer 28

aka picadita

like thick tortilla with toppings

Question 29

telera roll

Answer 29

like a french roll- for tortas

Question 30

tlacoyo

Answer 30

masa based pre- hispanic dish

torpedo shape, stuffed, and fried or roasted

Question 31

xni pec

Answer 31

shnee pec

HOT salsa. dog nose.

Question 32

ancho vs mulato

Answer 32

mulato is riper poblano

Question 33

guajillo vs puya

Answer 33

puya is smaller and hotter

dried mirasol

Question 34

chipotle vs morita

Answer 34

morita is less smoked

dried jalp