G

Gordita “little fatso”; thick tortilla made from dry corn masa or wheat flour; stuffed with meat and/or vegetable filling

Granada pomegranate

Guacamole  haas avocado, red onion, cilantro, lime, jalapeño, salt, pepper
 

H

Haas Avocado  Mary Sue and Susan prefer the pebbly, dark skinned haas for its rich and nutty flavor

Hoja or Oja  corn husk

Hominy dried white or yellow corn kernels from which the hull and germ have been removed by soaking the corn in slaked lime or lye

Hongo mushroom

Huitlacoche  mushroom-like corn fungus

J

Jicama  crispy root vegetable; similar in taste and texture to a cross between an apple and a potato

K

Kosher Salt  keep a small dish of kosher or coarse salt near your range and season at every stage of the cooking process

L

Loroco  buds of a flower from El Salvador

M

Malanga  also known as taro root or yautia; a starchy, potatolike tuber with a brown, fibrous skin and gray-white flesh with a nutty flavor when cooked

Mariscos  shellfish

Masa Harina  flour made from dried masa

Masa  Mexican word for “dough”; traditional dough used to make corn tortillas; sun-dried corn kernels are cooked and soaked in lime water overnight and then ground into masa

Mexican Hot Chocolate  Mexican chocolate (flavored with cinnamon) and milk

Molcajete  volcanic rock shaped like a bowl in which food is ground

Mole  unsweetened chocolate and chile sauce

Moros  black beans cooked with onions and lard; mixed with white rice and chicken stock