|
|
| Ingredients |
| Acitron (Acitron) |
Crystallized biznaga cactus. Used to stuff meats and used in desserts and sweet breads |
|
|
|
| Amaranth (Amaranth) |
Mexican grain that is more nutritious than regular grain |
|
|
|
| Annatto (Achiote) |
Red food colouring with a peppery aroma and a sweet peppery taste |
|
|
|
| Avocado (Aguacate) |
The avocado fruit comes from the avocado tree that originated in Central America. The avocado is used extensively in Mexican cooking and is the main ingredient of the guacamole dip. |
|
|
|
| Banana Leaves (Shojas Del Plátano) |
Leaves of the banana plant that are used to wrap food prior to cooking |
|
|
|
| Bread (Pan) |
There are lots of different Mexican breads, made from wheat, including banderillas, bigotes and corbatas. And there are speciality breads, like bread for the dead, which is made for the Day of The Dead festival on the 1st and 2nd of November |
|
|
|
| Cactus (Napoles) |
The most common cactus to provide food is the prickly pear. Cactus increases in importance in the Mexican diet during Lent, when most people avoid eating meat |
|
|
|
| Cheese (Queso) |
Mexicans have a taste for crumbly cheese |
|
|
|
| Corn (Elote) |
Roasted corn on the cob that is a popular street food that is accompanied by sauces or condiments |
|
|
|
| Corn (Maize) |
One of the main ingredients in Mexican cuisine and is the primary ingredient in tortillas |
|
|
|
| Cream (Crema) |
Most cream is thickened, like sour cream |
|
|
|
| Dried Jalapeno (Chipotle) |
This hot chile is often smoked and is used in salsas, soups and stews |
|
|
|
| Dried Poblano Chile (Ancho) |
This is one of the most popular dried peppers used in Mexico. The peppers heat ranges from mild to medium-hot (2,500 – 3,000 on the Scoville scale). Commonly used in enchilada sauce and commercial chile powders |
|
|
|
| Garlic (Ajo) |
Garlic is part of the onion family with a pungent and spicy taste |
|
|
|
| Habanero (Habanero) |
Very hot chile that is one of the hottest chiles in the world (200,000 – 300,000 on the Scoville scale). Used in sauces and salsas |
|
|
|
| Onion (Cebolla) |
Onions are a common ingredient in a Mexican meal. They are generally peeled, chopped and fried |
|
|
|
| Rice (Arroz) |
Mexican rice often contains garlic, onions and tomato sauce and is used in burritos as well as in side dishes |
|
|
|
| Seafood (Mariscos) |
Mexicans like all kinds of seafood – not just shrimps. |
|
|
|
| Shrimp (Camarón) |
Shrimp are crustaceans found in fresh and sea water. They are a common ingredient in enchiladas |
|
|
|
| Spicy Sausage (Chorizo) |
Pork sausage flavoured with smoked red peppers |
|
|
|
| Squash (Calabaza) |
Squash is a term for a range of vegetables and is also known as marrow, pumpkin and zucchini (or courgette) |
|
|
|
| Sweet Bread (Pan Dulce) |
There are lots of type of sweet bread that can be eaten as snacks or desserts |
|
|
|
