ACHIOTE - Musky flavoured paste made from ground annatto seeds, adds an orange

ADOBO - A marinade or dry rub.

AJO - Garlic

ANCHO - Dried poblano chili

ANEJO - "Aged", generally refers to tequila that has spent at least one year aging in oak

ANNATTO - Rusty

AREPA - Commonly made in Venezuela and Columbia, these corn cakes are either good on their own as a snack or used to like read to accompany dishes.

BLANCO - White

CASABA - Type of melon, similar to cantaloupe

CEVICHE - Appetizer of raw fish which has been ‘cooked’ by marinating in citrus. Onions, tomatoes and peppers are often added to the marinade.

CHAYOTE - This mild-tasting fruit was a principal food of ancient Aztecs and Mayas. It is prepared like summer squash.

CHIMICHURRI - A thick pesto-like condiment native to Argentine and Uruguay, made from olive oil, parsley, and garlic.

CHIPOTLE - Dried, smoked jalapeno chili

CHORIZO - Highly seasoned sausage of ground pork.

CHUPE - Chilean or Bolivian-style thick soup, similar in consistency to polenta. Often flavoured with ajo, tomato and cumin.

EMPANADA - A stuffed pastry turnover which is fried. Fillings can be savory or sweet.

ENSALADA - Salad

ESCABECHE - Marinade used to pickled vegetables and sometimes fish.

FRIJOLES - Beans

FRIJOLES PINTO - Pinto beans

JICAMA - Root vegetable with white crunchy flesh similar in texture to water chestnut.

MASA - Dried corn kernels that have been cooked in lime water, soaked for hours in the cooking water and then ground.

MASA HARINA - 'Dough flour' made from dried masa and used to make tortillas, a staple of Mexican cooking.

MEJILLION - Mussels

MOJO - Spicy (not hot) Cuban sauce, that is made with garlic, citrus juice and oil along with herbs. Generally, more liquid consistency than a salsa.

MOLE - A dark, rich cooked sauce which is a blend of several varieties of chilies, onion, garlic, ground seeds (such as pepitas) and chocolate

NARANJA - Oranges

NOPALES - Fleshy pads of the prickly pear cactus.

PANE - French-style bread

PAPUSA - Flatbread made from masa that often has flavourings incorporated into the dough.

PASILLA - A type of chili.

PASTOR - Shepherd style. Usually pork grilled with pineapple and served with tiny tortillas.

PEPITAS - Pumpkin seeds

PIMIENTA - Pepper

PINA - Pineapple

PIPIAN - A Pesto-like sauce made with chilies, ground seeds, and nuts. They date back to pre-Columbian era, as they were known to have been served at court feasts of the Aztec ruler Montezuma.

PISCO - A Peruvian grape liqueur similar to grappa, dates back to the time of the Incas.

POZOLE - Thick Mexican soup made of corn, meat and lettuce. Traditionally served at Christmas.

QUINOA - An ancient grain which was a staple of the Incas. It is a complete protein with fewer carbohydrates than most grains.

ROJO - Red

SALSA - Sauce

SOFRITO - Seasoning mixture consisting of garlic, onions and peppers saut

SOPA - Soup

TACQUERIA - Taco bar

TAJIN - Seasoning mixture of dried chilies, salt and lime zest.

TAMALE - A packet of various fillings (meat, vegetables and or potatoes) coated with corn meal (masa) and wrapped in a softened cornhusk. The packet is tied and then steamed, fried, grilled or baked until the filling is cooked. The cornhusk is peeled back before the filling is eaten.

TAMARINDO - Tamarind

TAPAS - Traditionally food served in small portions at a bar to accompany drinks.

TAQUITOS - Small tacos

TATEMADO - A succulent pork roast jacketed with spices and chilies, this dish is served at weddings and christenings in northern Mexico and takes its name from the Nauatl word for pit-barbecue.

TORTILLA - Mexican flat bread made from masa harina or wheat flour and baked on a comal (griddle).

VERDE - Green

Y - And