Tex-Mex Dining Dictionary

Bunelos--cinnamon crisps served as a dessert.

Botanas--appetizers.

Cabrito--young, tender goat.

Cerveza-- beer.

Chalupa-- fried, flat corn tortilla spread with refried beans and topped with meat, lettuce, tomatoes, and cheese; open-faced taco.

Chicarrones--fried pork cracklings.

Chile con queso--dip made from peppers and melted cheese.

Chile rellenos--stuffed peppers.

Chorizo--spicy pork sausage.

Enchilada--corn or flour tortillas wrapped around a filling and covered with a hot or mild sauce; varieties include beef, chicken, cheese, sour cream, and shrimp.

Fajita (pronounced fa-he-ta)--grilled skirt steak strips, wrapped in flour tortillas and usually served still sizzling on a metal platter with condiments (pico de gallo, sour cream, cheese) on the side.

Flauta--corn tortillas wrapped around beef, chicken, or pork and fried until crispy; may be an appetizer or an entree.

Frijoles Refritos--refried beans.

Guacamole--avocado dip spiced with chopped onions, peppers, and herbs.

Huevos Rancheros--ranch-style eggs, spicy and made with tomatoes and chiles.

Leche Quemada--pecan praline made with burnt sugar; the number one dessert in Tex-Mex restaurants.

Margarita--popular tequila drink, served in a salted glass either over ice or frozen.

Menudo--soup made from tripe.

Migas--eggs scrambled with torn strips of corn tortillas.

Molé (pronounced mole-ay)--an unusual sauce made with nuts, spices, and chocolate; served over chicken enchiladas.

Picante Sauce--red sauce made from peppers and onions, and eaten as a dip for tortillas chips; ranges from mild to very hot.

Pico de Gallo--hot sauce made of chopped onions, peppers, and cilantro.

Quesadilla (pronounced kay-sa-dee-ya)--tortilla covered with cheese and baked.

Queso--cheese

Sopapilla--fried pastry dessert served with honey.

Tamale--corn dough filled with chopped pork, rolled in a corn shuck, and steamed; served with or without chile sauce.

Tortilla (pronounced tor-tee-ya)--flat bread-like disc made of flour or corn; used to make many main dishes, and also served as an accompaniment to the meal, with or without butter.

Tostada--fried tortilla.

Verde--green sauce, used as a dip or on enchiladas.