calclo de res |
(Spanish) beef broth |
chilipiqumnes |
(Spanish) very hot, tiny, wild chilies about the size of cranberries (chilitepIn) |
chipenos |
(Spanish) little peppers (also known as chilipiqulnes) |
cilantro |
fresh leaves from coriander (Chinese parsley) |
clavo molido |
(Spanish) finely ground chili powder made from New Mexican chilies |
comino |
(Spanish) cumin |
coriander |
the seed-like fruit of an herb in the parsley family |
cumin |
a spice similar to caraway seed except it is lighter in color and stronger in flavor |
masa harina |
(Spanish) corn mill flour |
mole |
common sauce in Mexican cooking |
molcajete |
(Spanish) three legged stone bowl with rough interior used as mortar for grinding chilies and masa |
MSG |
monosodium glutamate |
pasilla |
dried Anaheim chili (California) or dried Chilaca chili (Southwestand Mexico) |
perejil |
(Spanish) parsley |
pulpitas |
(Spanish) boneless meat |
salsa casera |
(Spanish) homemade salsa (sauce) |
summer savory |
an aromatic herb used for seasoning |
tomatillo entero |
(Spanish) small green tomato in a papery husk |
woodruff |
an herb used for seasoning |