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    You are in: Home / Community Forums / Mexican / Tex-Mex / Southwest United States / Mexico Defined ~ aka Translate please?
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    Mexico Defined ~ aka Translate please?

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    Merle 1
    Tue Mar 09, 2010 10:34 am
    Experienced "Head Chef" Poster
    Isn't guajolote the animal and pavo the meat?
    Like gallina and pollo?
    Merle 1
    Tue Mar 09, 2010 10:38 am
    Experienced "Head Chef" Poster
    Braised meat is meat cooked in a liquid. I think grilled meat is a better translation of carne asada.
    Mami J
    Sun Mar 14, 2010 8:03 pm Groupie
    Chef Merle wrote:
    Isn't guajolote the animal and pavo the meat?
    Like gallina and pollo?

    That really depends on what part of Mexico you for gallina and pollo, well, there's Caldo de Gallina and Caldo de Pollo. Usually, gallina is a hen, whereas pollo is just a chicken.
    Merle 1
    Mon Mar 29, 2010 9:28 am
    Experienced "Head Chef" Poster
    Not nit picking but isn't aceite spelled wrong in your list?
    Merle 1
    Mon Mar 29, 2010 9:30 am
    Experienced "Head Chef" Poster
    Thanks for helpin me out with that. Can you believe I lived in Mex 10 yrs and always thought pollo was only the meat of a chicken, jeez.
    Mama's Kitchen (Hope)
    Mon Mar 29, 2010 4:51 pm Groupie
    Chef Merle wrote:
    Not nit picking but isn't aceite spelled wrong in your list?

    Welcome Merle! We are glad to have you join us!

    Oopps! Thanks for pointing that out! That old... i before e except for ..... always gets me every time!

    Merle 1
    Mon Mar 29, 2010 5:12 pm
    Experienced "Head Chef" Poster
    heh, heh. Just pointed it out for others like me. I'd be out telling others no, no you spell aceite...aciete I saw it on recipezaar
    Merle 1
    Thu Jun 03, 2010 6:35 pm
    Experienced "Head Chef" Poster
    Someone know the translation for allspice? Thx in advance.
    Thu Jun 03, 2010 10:14 pm
    Forum Host
    Allspice = Pimienta de Jamaica, Pimienta gorda; Pimienta dulce, Guayabita (South America)
    Chef #928625
    Sun Nov 07, 2010 8:09 pm
    Experienced "Head Chef" Poster
    'Pulpo" IS octopus in Spanish. 'pulpa',which does mean pulp ,is another word entirely
    Chef #928625
    Sun Nov 07, 2010 9:14 pm
    Experienced "Head Chef" Poster
    allspice can also be called 'pimienta ingles'
    Chef #928625
    Sun Nov 07, 2010 10:16 pm
    Experienced "Head Chef" Poster
    here's some more terms :
    achiote/semillas de achiote-annatto seed usd more for coloring than flavor
    aceite de achiote-a colored oil made from frying annatto seeds ,used in southern and yucatecan dishes more than in the north
    ajonjoli/semillas de ajonjoli-sesame seeds
    alambre-skewered meat,kebabs
    a la plancha-cooked on a griddle
    al vapor-steamed
    atole-a thick drink made from fresh corn masa,milk or water,sweetened and usually flavored with cinnamon or fruit(sometimes made with oats instead of masa,in which case it's atole de avenas)
    bacalao-salt cod,also a special salt cod dish prepared for christmas time
    bunuelos-a donut like fritter covered in cinnamon sugar or dipped in a wine sauce
    cajeta-a very thick caramel similar to dulce de leche but usually prepared with goats milk
    capirotada-a bread pudding made with fruit,nuts,cheese ,and sometimes tomatoes
    carne de res-another word for beef
    carne molida-ground meat
    chachitas-gizzards,usually fried and served with a sauce
    chuleta de carnero-lamb chop
    champurrado -a chocolate and cinnamon flavored atole
    coctel vuelve a la vida-"return to life cocktail"-a seafood cocktail with a little bit of everything-shrimp,octopus,fish,squid...
    crema agria-sour cream
    crema dulce-sweet cream(normal cream)
    crema batida-whipped cream cueritos-pickled pig skins,often served on chicharrones

    ejotes-green beans
    esquintes-a snack of corn kernels with all the traditional condiments-mayonaise,chile,lime-served in a cup
    estofada- a stewed dish,with lots of sauce ,but short of soup,often with olives ,served with rice
    flor de jamaica-hibiscus flowers,which are steeped and sweetened to make agua de jamaica
    gelatina mosaica-a popular snack for kids,'mosaic gelatin' is made from many different colored gelatin,cut into cubes ,and suspended in cream or a white gelatin base
    guisanos de maguey-maguey worms,fried
    chilocuil-red maguey worms
    meocuil-white maguey worms
    helado-ice cream
    hojas de laurel-bay leaves
    hojas de aguacate-avocado leaves used to flavor many dishes
    hoja santa- a licorice flavored leaf used to flavor fish,stews,and moles
    horchata- a drink made by soaking rice in water or milk overnight ,then finely grinding it with almonds or walnuts and adding cinnamon and sugar
    huevos estrellados-eggs,sunny side up
    huevos revueltos-scrambled eggs
    huevos divorciados-two eggs,fried and served with a red sauce on one side and a green sauce on the other,'divorced eggs'
    huevos motulenos-a fried tortilla topped with refried black beans,fried eggs,red sauce,and decorated with ham,peas,and fried plantains
    jamoncillo-a milk fudge with bits of dried fruit
    licuado-smoothie or shake made with milk and fruit,also called 'batido'
    maranitos-gingerbread cookies shaped like pigs
    miel-honey.also used for syrups
    mondongo-same as menudo-tripe and a type of soup made from it
    mojarra frita-unbattered fried tilapia
    nata-another name for cream
    desnatada-without cream(skimmed)as in leche desnatada-skimmed milk
    natilla-a type of pudding
    pasas de uva/pasitas-raisins
    pastel de tres leches-tres lechescake
    pepitas-pumpkin seeds,usually roasted
    platanos/platanos machos-plantains
    platanos fritos-fried plantains
    maduros-very ripe plantains
    platanos verdes-unripe green plantains
    polvorones-a very crumbly spanish style cookie,from 'polvo'-dust
    ponche-a hot fruit punch served for christmas
    quelites-a type of mexican green ,cooked like spinach
    queso fundido- very similar to chile con queso
    queso asadero-a cheese made for grilling that holds its shape well
    sopa seca-a rice or noodle dish so called (dry soup)because it starts out with a lot of water or broth,which gets absorbed in cooking
    suiza(enchiladas a la suiza)-served with a creamy or white cheese sauce
    telera-a roll,similar to bolillos
    tepache-a fermented drimk made from pineapple rinds,sometimes naturally alcoholic or mixed with tequila
    tlacoyos/tlayudas-a souther dish,these are very large,plate sized corn tortillas,sometimes stuffed with meat or cheese
    totopos-corn chips
    venado/carne de venado-deer,deer meat
    xnipec-a yucatecan salsa made with lots of roasted habaneros
    some other words:
    claras(de huevo)-egg whites
    yema(de huevo)-egg yolk
    also a more correct term for cloves would be clavos de olor,as just clavos means 'nails'!
    thanks,i hope somebody finds this helpful!
    Mon Nov 21, 2011 8:46 pm
    Forum Host
    Kidneys: riñones (rin-YONE-es).
    Veal: riñones de ternera
    Lamb: riñones de borrego
    Beef: riñones de res
    Pork: riñones de cerdo.
    Mama's Kitchen (Hope)
    Wed Jan 18, 2012 1:14 pm Groupie
    updated list! Thank you!
    Wed Aug 15, 2012 6:58 pm Groupie
    A suggestion regarding the masa entry: it isn't really cornmeal mush, it's a dough made from dried corn that's been nixtamalized, (soaked in a lime solution) to allow nutrients to be utilized. It is then rinsed and ground into masa dough. When dried and re-ground, it is masa harina.
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