GLOSSARY

Paella A Spanish rice dish yellow in color from the saffron which imparts a delicate flavor. Most often combined with a variety of meats, shellfish and vegetables. The name describes the way in which peasants had to gather many items to make this dish.

Mole A pureed and smooth sauce normally made with toasted dried chiles as a base and nuts as a thickener. It can very complex with chiles, onions, nuts, corn fruit, herbs and chocolate. There are many types of mole including Guacamole and Mole Poblano from Oaxaca.

Cilantro Bright green stems and leaves of the coriander plant. It is widely used in Asian, Caribbean and Latin American cooking. Adds a distinct, fresh taste to many of our salsas and dishes.

New Mexican Chili Mild to medium hot, with an earthy flavor, slightly tart with a hint of dried cherry. Primarily used in Mexican and Southwestern cooking. These are the red chiles often seen hanging in bunches as a decoration.

Cotija Cheese A firm, crumbly white Mexican cheese with a flavor similar to Greek Feta, but less salty. Usually used as a flavorful garnish and sprinkled on tacos, enchiladas, salads or beans.

Poblano A dark green chile with a rich flavor that varies from mild to snappy. The darker the poblano, the richer the flavor. The best poblanos are grown in central Mexico. Used both raw as well as roasted and peeled.

Chipotle Chiles This hot chile is actually a dried, smoked jalapeño. It has a wrinkled, dark brown skin and a smoky, sweet (almost chocolaty) flavor. Chipotles can be found dried, pickled and canned in adobo sauce.

Adovo A spicy sauce or marinade of garlic-smoked jalapeños, chipotle peppers, olive oil and house spices. Used to baste meats and chicken, as well as grilled vegetables.