A

Achiote Paste  bright orange seasoning paste from the Yucatan; made of ground annatto seeds, oregano, cumin, cinnamon, pepper, cloves; cooking enhances its flavor and removes any chalkiness; it is often thinned with vinegar or citrus juices for marinades and sauces

Achiote Sauce  onion, garlic, tomato paste, achiote paste, chicken stock, vinegar, olive oil, salt, pepper

Adobado/Adobo  sweet and smoky Latin American ancho chile marinade or sauce; ancho, vinegar, olive oil, onion, garlic, cumin, chicken stock, brown sugar, orange juice, lemon juice, tomato paste, salt, pepper

Ahi  name for yellowfin tuna in Hawaii

Ajo garlic

Al horno  oven baked

Annatto also known as bija, bijoul, and roucou; fruit and seeds of a tree native to tropical America; the dye from the fruit is orange and the seeds are ground and used as a spice in the Latin American kitchen; it is sometimes used to color cheddar cheese

Annatto Oil  achiote powder and oil

Arbol Chile Salsa   roasted dry arbol chiles, roasted onion, roma tomato, garlic, salt, pepper

Arugula   also called rocket, rugula, and rucola; bitterish, aromatic salad green with a peppery mustard flavor

B

Black Mole  mulato, ancho, pasilla, and chipotle chiles, tomato, semisweet chocolate, black peppercorn, clove, allspice, cinnamon stick, sesame seeds, coriander seeds, almonds, raisins, onion, garlic, corn tortillas, white bread, turkey stock, salt, piloncillo

Black Pepper  when you’re cooking, always keep a good peppermill (like the ones Mary Sue, Susan, and Josh designed) by your side

Bolillo a traditional Mexican sandwich roll

Borracho  drunk

Brownies semisweet chocolate, sugar, egg, vanilla, walnuts, flour, salt

Brunoise  a mixture of vegetables that have been finely diced

Buñuelo  deep fried tortilla sprinkled with cinnamon and sugar

C

Caesar Salad   traditional Mexican caesar with romaine, romano cheese, homemade garlic croutons 

Calabaza  squash or pumpkin

Caldo soup or broth

Caliente  hot (temperature)

Canary Bean  native South American white bean

Caramel  brown sugar, butter, corn syrup, heavy cream

Chayote  mild flavored squash from Latin America; pale green in color

Cheeses

Border Grill Three Cheese Mix:  1 part cotija, 2 parts manchego, 2 parts panela

Cotija or Añejo:  salty, crumbly, white cheese similar to feta in appearance; romano or washed and dried feta are good substitutes

Manchego:  mildest in flavor; rich, golden, semi-firm cheese with a full, mellow flavor; Monterey Jack or muenster can be substituted

Panela:  sweetest and softest in texture; mild, milky-tasting, fresh white cheese often sold in rounds; ricotta or buffalo mozzarella can be substituted

Cabrales Cheese:  a Spanish bleu cheese; semi-hard goat’s milk cheese from mountain regions of Northern Spain

Garrotxa:  an aged Spanish goat cheese

Goat Cheese:   unaged; fresh and soft cheese; more flavorful than cream cheese

Ranchero Cheese:   a medium cheese that is between panela and cotija in both texture and flavor

Chiles

Ancho:  dried, brown, wide-shouldered poblano pepper with a mellow sweet bell pepper flavor

Arbol:  thin, papery, dried red chile that is mouth-searingly hot; the easiest chile to find and often sold in the supermarket as a Chinese hot pepper

Cayenne:  acidic, smoky, tart flavor; 5 to 6 inch long and half an inch in diameter; matures from dark green to bright red

Chipotle:  smoky and spicy; dried and smoked jalapeño

Guajillo:  dried, reddish brown mirasol; most widely used pepper in Mexico; sometimes hard to recognize because its looks vary more than any other pepper; small, large, smooth, or wrinkled in appearance

Habanero: pure heat; also known as a scotch bonnet chile pepper; extremely hot and distinctive flavor; small and lantern-shaped; native to the Caribbean, the Yucatan, and the north coast of South America; ranges from light green to bright orange when ripe

Jalapeño:  smooth, dark green pepper that is less hot but more peppery than the arbol and habanero; its spiciness varies with the season; much spicier when it’s dry

Morita: similar but slightly darker and smaller than the chipotle

Mulato: dried and flattened poblano pepper; not as dark and sweeter, richer, earthier, more chocolatey flavor than the ancho

Pasilla or Negro:  medium hot; almost black in color; similar to ancho

Poblano:  Mary Sue and Susan’s favorite fresh green chile; the hotness of this chile can vary greatly; its medium-size, thick-skin, and wide-shouldered shape makes it ideal for stuffing and roasting

Scotch Bonnet Chile:  also known as a habanero chile pepper; see above description

Serrano:  peppery and mild spicy sweet; small, slightly pointed pepper with a very hot and savory flavor; its smooth, bright green skin turns orange, then yellow as it matures

Tabasco:  sharp, biting heat; pale yellow-green pepper matures to orange and then red; grown commercially in Central America and Columbia;  shipped as mash to Louisiana to be made into the trademarked fermented sauce

Chimichurri Sauce  olive oil, red wine vinegar, garlic, parsley, crushed red pepper, salt

Chipotle Dijon Vinaigrette  chipotle, dijon, honey, red wine vinegar, olive oil, salt, pepper

Chipotle Salsa  chipotle, tomato, garlic, salt, pepper

Chipotle Sherry Vinaigrette  chipotle, shallot, honey, sherry vinegar

Chipotle Tomato Salsa   chipotle, roma tomato, onion, jalapeño, garlic, salt

Chorizo  cured sausage typically made of ground pork, paprika, salt, garlic, salt

Cilantro  also known as fresh coriander; thin-leafed bright green herb; similar in appearance to Italian parsley

Citrus Cilantro Marinade  lime juice, orange juice, olive oil, cilantro, jalapeño

Corn Au Gratin   fresh corn, hominy, poblano, heavy cream, panela, cotija, manchego cheeses

Corn Relish corn, red bell pepper, poblano, scallion, red wine vinegar, olive oil, salt, pepper

Corn Tortilla  masa harina, water, salt

Cracked Black Pepper Vinaigrette  black pepper, vinegar, butter, chicken stock, caramelized red onions

Crema similar to crème fraîche; sweeter than sour cream; used as a garnish, dressing, addition; 1 part buttermilk to 8 parts heavy cream

Crispy Tobacco Onions  onion, flour, cayenne, paprika, chile powder

Cumin Vinaigrette  cumin, red wine vinegar, olive oil, salt, pepper

Cumin   dried fruit of a plant in the parsley family; shaped like a caraway seed

D

Diablo  the hottest salsa we offer; served only upon request

Drunken Beans  pinto beans, onion, tomato, serrano, cilantro, beer, salt, pepper

E

Epazote  wild green herb with flat, pointed leaves; its pungent aroma is an acquired taste that adds complexity to any dish

F

Flan  condensed milk, vanilla, half and half, egg, sugar; served with homemade caramel sauce. 

Flour Tortilla  flour, shortening, salt, water

Fresh Cranberry Salsa   cranberries, sugar, orange zest, apples, serrano, cilantro, scallion

Fresh Fruit Liquado  banana, strawberry, milk, honey, ice

Fried Plantains   sliced plantains fried in butter; also served over white rice

Frijoles  beans