Photo: Rachel Nadeau
Maple Grove’s Fiesta Cancun offers up a quick guide to some of the basics of Mexican food.
This article originally appeared as part of the story Muy Bueno in the June 2019 issue.
Maple Grove’s Fiesta Cancun offers up a quick guide to some of the basics of Mexican food.
Arroz (ar-roz): rice
Camarón (kah-mah-rone’): shrimp
Carne (kahr-neh): meat
Cerveza (sehr-vay-sah): beer
Chilaquiles (chee-lah-kee-less): fried corn tortilla triangles with toppings
Chiles rellenos (chee-lehs reh-yeh-nohs): mild green chile stuffed with cheese and/or meat, dipped in batter and fried
Flan (flan): Mexican custard
Frijoles (free-hoh-lehs): refried beans
Langostinos (lan-go-stee-nohs): squat lobster
Molcajete (mohl-kah-heh-teh): three legged mortar
Molé (moh-leh): sauce that includes spices and chocolate
Nopal (noh-pahl): cactus
Ostion (os-tee-on): oyster
Pico de gallo (pee-co de guy-o): salsa with tomatoes, onions, chiles and spices. A conversation starter for the table: Pico de gallo translates literally as “beak of the rooster.”
Pollo (poh-yoh): chicken
Queso fresco (kay’-so fres’-co): mild, cow’s milk cheese that does not melt
Sopapilla (so-pah-pee-a): fried flour pastry with honey, butter and cinnamon
Tamales (tuh-mah-lehs): meat and cornmeal wrapped in corn husks
Tres leches (trays lay’-chayes): cake soaked in evaporated milk, sweetened condensed milk and heavy cream
