GLOSSARY

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.

Calabasitas A zucchini-type squash from Mexico. Also a traditional vegetable dish with roasted squash, tomatoes and roasted corn.

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 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. Used in small amounts to add a rich, smoky flavor to sauces and salsas.

Adovo A 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