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.
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.
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.
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.
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
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.
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.
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.