Mexican Food Glossary

A Comprehensive Guide to Mexican Food Types

Langosta (lan-goh-stah): - Lobster

Leche (leh-chay): - Milk

Leche Quemada (leh-chay kay-mah-dah): - Burnt milk. Known also as cajeta.

Lechuga (leh-choo-gah): - Lettuce.

Legumbre (leh-gum-bray): - Vegetable.

Licor (lee-kor): - Liquor.

Mariscos (mah-ree-skos): - Seafood.

Masa (mah-sah): - Dough made from ground cornmeal, water and lime. Used to make corn tortillas.

Menudo (meh-noo-doh): - Medium spiced, robust soup made from hominy, tripe, spices and onion.

Mescal (mess-kal): - Distilled liquor made from different kinds of agaves.

Mexican Salad: - A tasty salad featuring Mexican ingredients such as ground beef, cheese, olives, onion and avocado.

Mexican Soup: - A soup recipe including Mexican ingredients such as corn, chicken, cheese and chili pepper.

Mexican Torte: - A Mexican sandwich served on crusty white bread known as bolillo.

Mojo de Ajo (moh-ho day ah-ho): - Anything cooked in a garlic sauce.

Molcajete (mohl-kah-heh-tay): - The stone mortar used to grind chili peppers for salsa recipes.

Mole (moh-lay): - A dark sauce with nuts, fruit, spices, chili, chocolate, vegetables and seasonings.

Mollete (moh-yeh-tay): - A bolillo bread roll which is toasted and covered with refried beans, salsa and cheese.

Nogada (noh-gah-dah): - Sauce made from ground walnuts.

Nopalitos (noh-pah-lee-tos): - Prickly pear cactus leaves chopped up.

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