Mexican Food Glossary
Nopales (catus)
Known as the "prickly pear" cactus in America, this catus is cleaned of spines, diced and used in many Mexican dishes. The catus leaf looks like a large green paddle with spines.
The fruit of the cactus called tuna can also be eaten. Catus is usually boiled or grilled. Cooked cactus can be added to soups, stews, scrambled with eggs or used as
taco filling.
Oja (leaf)
The leaf used as the wrapper for a tamale, usually a dried corn husk.
Pan Dulce
Translated as "sweet bread". A sweet round dessert bread topped with fine red, yellow or brown colored sugar.
Pico de gallo
Translates to rooster's beak in Spanish. This is a relish of fruit topped with a sprinkle of chile.
Pinto Beans
These beans are used in a variety of Mexican dishes and have an earthy flavor. They are commonly served with rice and used to make refried beans.
Posole
A spicy soup made from beef or pork, chile, hominy and spices. Served with lemon slices, onion, oregano, avocado, and chile which you add to taste. Also served with warm tortillas.
Refried Beans (Frijoles Refritos)
[free-HOH-lehs]
A traditional Mexican dish made from pinto beans and served with any meal as a side dish. Fried beans are mashed and then refried in lard. Refried beans can be purchased in supermarkets in a can.