Mexican

Mexican Motif (Sonoran)

From Arizona Cook Book (1998) by Al Fischer and Mildred Fisher. Published by Golden West Publishers, 4113 N. Long View Ave. Phoenix AZ 85014

Mexican cooking in Arizon is influenced by Sonora (the Meican state immediaely south of Arizona.) The emphasis is on wheat rather than corn; hence the variety of flour-tortilla-type recipes. Mexican foods in other southwestern states, and in Mexico itself, will vary not only in flavor, but in terminoloy as well.

Ancient Aztec Indians provided the background for modern Mexican cooking, with their reatment of beans, chile and corn 0 foods whilch are still the mainstay of Mexican cooking.

Visit a few of the local restaurants and start off with such basics as tortillas, tamales, tacos, and refried beans. Then, experiment in your own kitchen!

Glossary

ALBONDIGAS: a rich soup in which meatballs are cooked

ALMENDRADO: Mexican meringue pudding served with a custard sauce

ASADA: spice pot roast

BURRITO: a little burro

BURRO: a tortilla folded round a bean filling.

CAFE CON LECHE: coffee with milk

CHILE: a variety of peppers, and the food made using these peppers.The are the staple seasoning of Mexican cooking

CHILE RELLENOS CON QUESO: chilies stuffed with cheeses, and dipped into egg batter and baked.

DULCITAS: little cookies

EMPANADAS:pastry filled with meat or chile, baked or fried

EMPANDITAS: little pastries

ENCHILADA: corn tortilla with a filling, covered with chile sauce, topped with cheese

ESTOFADO:  spicy stew

FLAN: baked custard with caramalized sugar

FRIJOLES: beans (generally pinto beans)

FRIJOLES REFRITOS: refied beans (beans are cooked first, then mashed into a paste.)

GAZPACHO: a cold vegetable soup

GUACAMOLE: mashed avacado served as a dip or fillings.

HUEVOS RANCHEROS: ranch-style eggs with chile

MENUDO: seasoned tripe dish

SALSA: a dressing, relish, or sauce made of chilies

SOPAPILLAS: fried bread, generally served with honey

TACOS: corn tortillas fried and filled with ground beef, choped lettuce, grated cheese

TORTILLAS: pancake style of bread made of corn or flour

TOSTADAS: fried corn tortillas covered with beans, or chicken; also, small pieces of crispy corn tortillas.