Glossary Flashcards
ancho
dried poblano
chile rellano
similar to mulato
arbol
small, long, bright red
cascabel
rattle chili
chilhuacle negro
ancient and rare- tobacco, cocoa, dried fruit. medium hot.
cornerstone of authentic mole negro
guajillo
dried mirasol
very common in mex cuisine.
puya- smaller and hotter version.
habanero
hot. green when immature,
many colors when mature
morita
jalp, smoked
similar to chipotle- less smoke time
mulato
holy trinity
dried, fully ripened poblano
very low heat- raisin, choc, tobacco
similar to ancho,
pasilla
also chile negro,
dried chilaca
mild to medium heat, richly flavored
puya
similar to guajillo- but smaller and hotter. used for fruity flavor in sauce.
dried mirasol
serrano
mountainous, hotter and brighter than jalp.
second most used pepper
chipotle
smoke dried jalp
less smoked= morita
albodingas
meatballs
ayacote
scarlet runner, butter bean (not lima)
biria
spicy jaliscan celebratory stew
concha
sweet bread
hoja santa
sacred leaf, yerba santa
aromatic herb with heart shaped leaf
kohlrabi
wild cabbage
hominy vs nixtamel
limed corn kernels. precursor to masa.
nixtamel is partially cooked.
piloncillo
unrefined whole cane sugar
pipian
mole made with pepitas
purslane
weed, succulent
quesillo
small fresh cheese, raw milk, dry salted, hand molded
queso asadera
semi soft mexican white cheese.
smooth texture, tangy
queso fresco
creamy, soft, mild, unaged cheese
queso fundido
melted cheese sauce, usually seasoned with chorizo.
queso oaxaca
white, semihard
like unaged jack,
with texture of mozz.
sope
aka picadita
like thick tortilla with toppings
telera roll
like a french roll- for tortas
tlacoyo
masa based pre- hispanic dish
torpedo shape, stuffed, and fried or roasted
xni pec
shnee pec
HOT salsa. dog nose.
ancho vs mulato
mulato is riper poblano
guajillo vs puya
puya is smaller and hotter
dried mirasol
chipotle vs morita
morita is less smoked
dried jalp
