Mexican Ingredients Glossary

Angela Aguilar
Here are some notes on the different ingredients that you may have questions about. They are listed alphabetically. If you have a question and you can’t find the answer here, feel free to ask me. I included pronunciation for some of these words, but since I’m not an expert in phonetics, I just did my best to sound-it-out in English.
Bolillo Bread Rolls: These can be most in any Latin bakery. Wal-Mart bakery even sells these in bags … even though they’re not as good. This is a large, oblong roll. It is pronounced bowl-ee-yo.
Chayote: This is a green vegetable that looks similar to a pear. It does not need to be peeled and has a very soft seed inside that can also be eaten. You will probably have to go to a Latino market to find these. Pronounced chai-yo-tay.
Chicken Broth Cubes: The most common (and yummy) brand is Knorr. But it also has MSG in it. I’m sure any brand will work.
Chipotle Chilies in Adobo Sauce: These are found in most grocery stores in the Latin food section. You will only ever need to buy a small can since most recipes only call for you to use a little bit of adobo sauce. You will only ever use the chilies if you like things extra spicy.
Chorizo: This is Mexican sausage. Don’t buy the pre-packaged chorizo you can find in stores like Wal-Mart. Go to a Latin grocery store with a meat counter. Ask them if they have dry chorizo. It is better. If not, fresh is OK. Oh, and Argentine chorizo is not the same as Mexican. Pronounced chore-ee-so.
Corn Tortillas: Just a note on heating. It is best to heat tortillas individually on a skillet or in a frying pan, turning them once, and then placing them in a kitchen towel or in foil to keep them warm. If you heat them in the microwave, place them in a plastic shopping bag so they don’t dry out.
Dried Shrimp: These can sometime be bought by the pound at the meat counter in a Latin grocery store. If not, they can be found in small bags with the chilies and spices. They are used mostly to give a stronger shrimp flavor, but they are yummy to eat too! You just have to peel them and tear the heads off.
Epasote: This is an herb that has no English translation that I know of and is only sold in Mexican grocery stores. You have a better chance of finding it in a place with a good produce section. I know it by look and smell, but it’s not always properly labeled. It’s often mixed in with the cilantro and mint. Just ask for it. Pronounced: ay-pa-so-tay.
Guajillo Chilies: These are dry, red chilies found in bags in the spices section of a latin market. There are many varieties of chilies that can be used for different flavored salsas. I’m not familiar with many of them, but I like to experiment using different dried chilies instead of jalapenos or serranos.
Hot Sauce: I think Valentina is the best. Look for this in the Latino food section.
Jalapeno Chilies: Just a note about spiciness. The seeds and veins inside the chili is the spicy part. If you don’t like spicy food, but still want the flavor, just leave out the seeds.
Jalapeno Chilies in Vinegar: These are like the Mexican equivalent of pickles. They are found in the Latino food section or in a Latino grocery store. They come in whole chilies or in slices (rajas) and usually come with a few carrot slices in the same can.
Oil: Just a note on cooking oil. Since Mexican cooking uses quite a bit of oil, I always use extra light virgin Olive oil to keep my family healthier. It’s more expensive, but it’s worth it. I just buy it in large amounts at Costco.
Pasta (for sopa): This is not just any pasta. It is smaller, thinner pasta especially for making soup. It comes in small packages in different varieties. You can find it in the Latin food section or at a Latin grocery store. Just ask for “sopa” or “fideo”.
Plantains: The riper the plantains are, the sweeter they taste. The trick is to get them when they are partially black (on the outside) and soft, but still haven’t gone bad. Just don’t buy them green and hard. If they are not ready yet, just let them sit on your counter for a few days.
Queso Cotija: This is another Mexican cheese that can be bought prepackaged, but is best at the meat counter at a Latin grocery store. It is a white cheese like Queso Fresco that can be crumbled, but is a little stronger and dryer. Pronounced kay-so ko-tee-ha.
Queso Fresco: This is another Mexican cheese that can be bought prepackaged, but is best at the meat counter at a Latin grocery store. It can be crumbled or cut in slices. Pronounced kay-so fresco.
Queso Oaxaca: This is white Mexican cheese that can be pulled into pieces like string cheese. Don’t buy the prepackaged versions in the grocery stores. The best bet is to get it at the meat counter in a Latin grocery store. Ask for a sample before you buy it. If you can’t easily shred it like string cheese, you’re better off buying string cheese as a substitute. The Oaxaca cheese in CA was alright, but since I’ve been in Utah I’ve just had to use string cheese instead. Pronounced kay-so wa-haw-ka.
Steak, Thin: A lot of grocery stores, like Wal-Mart, are starting to sell thin cut steak that is prepackaged in the meat department. The best place to get it is at the meat counter at the Latin grocery store. Ranchera is the best cut for the grill (but also the most expensive). There is a different cut of meat especially for Milanesas. If you tell the person at the meat counter what you are making, they can recommend a cut of meat. They will also cut chicken breast thin for you if you ask.
Tomatillos: Green tomatoes. These are also starting to pop up in Wal-Mart and other stores. They come with a loose peel, so you can’t always see to select them. Just select larger, firmer tomatillos. You will need to remove the peel and wash them well.
Tostadas: These look like large, round tortilla chips. Don’t get the small boxes with like 10 flat tostadas that I’ve seen in some stores. Go to the Latin grocery store if you have to … but get the ones that come in tall bags. I like Guerrero brand. Print Recipe