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