Ceviche: Marinated seafood or fish in key lime, then mix with different vegetables and seasonings
Chile de árbol: Capsicum annuum or “Tree pepper”, a spicy red dry pepper, can be found fresh, dried, or powdered, originaly from Oaxaca, espeial for sauces, adobos and moles.
Chile Guajillo: pronounced [gwah-HEE-yoh] are thick, leathery dark reddish brown chiles that contain mild to moderate amounts of heat. The guajillo is one of the most commonly grown chiles in Mexico. This chile requires a longer soaking period than most due to its leathery skin. Due to it’s flavor can be used sliced in juliene, or chopped very fine to sautee.
Achiote: achiote spice comes from seeds that look like small stones. Also called annatto seeds, they are harvested from the inedible, spiny fruit of a small tropical shrub nicknamed “the Lipstick tree.” In the Yucatan peninsula of Mexico, achiote seeds are ground together with chiles, garlic, bitter orange and other spices to make a rub for whole suckling pig named COCHINITA PIBIL.
Panela cheese: queso Panela, also called queso canasta or queso de la canasta (basket cheese), is a Mexican cottage cheese made from pasteurized cow’s milk. This white, fresh and smooth cheese. Panela has a soft and creamy texture and a delicious fresh milk flavor. When heated it will soften but not melt or lose its shape. Also, the cheese absorbs flavors easily and at times is sold covered with garlic or adobo. It will turn a golden brown when seared as well as crumble easily on appetizers such as quesadillas.
Zaranda: sieve made out of metal that is used in the coast of the Pacific to cook on top of direct fire.
Tequila: is a distilled beverage made from the blue agave plant, primarily in the area surrounding the town of Tequila, 65 kilometres (40 mi) northwest of Guadalajara, and in the highlands of the western state of Jalisco Mexico. Tequila is most often made at a 38–40% alcohol content (76–80 proof). Mexican laws state that tequila can be produced only in the state of Jalisco and limited regions in the states of Guanajuato, Tamaulipas, Michoacan y Nayarit, using the blue agave plant.
Molcajete: from Nahuatl word “Mulcaztli” is a volcanic stone tool, the traditional Mexican version of the mortar tool. The molcajete was used by pre-Hispanic Mesoamerican cultures, including the Aztecas and Mayas, stretching back several thousand years. Traditionally carved out of a single block of versicular basalt, molcajetes are typically round in shape and supported by three short legs. Used to grind spices, salsas, guacamoles and food preps. And also used as a holding tool when heated and filled with hot salsa and cooked food.
Tortilla: in Mexico the most popular food item,a corn tortilla is a type of thin, unleavened round flat bread, made from finely ground corn. In Mexico, there are three colors of maize dough for making tortillas: white corn, yellow corn and blue corn, that can be used, to make the most popular dish of Mexico the TACOS. Where the tortilla is used as a plate, garnish or meal by the different regions of Mexico. In the north of Mexico, the wheat flour tortilla was an innovation after wheat was brought to the New World from Spain and was easier to cultivate than corn, and it’s used in the same way than the corn tortillas.
Arrachera: beef flank steak, cut from the abdominal muscles of the cow. it’s a flat and long cut, used in a variety of dishes like the London Broil and an alternative meat to the traditional skirt steak used in the fajitas. The most commune use it’s grilled but can be broiled or braised for increased tenderness.
Mole: from Nahuatl “molli”, Is the name for a number of sauces used in Mexican cuisine, out of different peppers and ingredients depending of the region. Originally from Oaxaca and Puebla, but generalized in the center and southern regions of Mexico, the term mole is used for more than 150 different types, including black, yellow,red,white,pink,green and a variety of flavorings that includes chocolate, pine nuts, almonds, seeds, and even flowers in some of the “specialty or feast moles”. the two must popular MOLES are the Black from Oaxaca and the POBLANO from the state of Puebla but 60% of the mole eaten in mexico comes from the town of San Pedro Atocpan, 30 minutes from mexico city.
Tostada: made out of a fried, grilled or baked tortilla (corn or flour tortillas), used as a little eatable “plate” to eat topped with diferent food preparations.