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In Mexico In the US Misc.    Cormal A flat pan, usually metal but infrequently clay, used for heating tortillas and roasting chiles.  An essential in every Mexican kitchen. A frying pan can be used but they take longer to heat and are more difficult to control the temperature     Foods   Adobo A marinade that usually has chiles, vinegar, oregano, garlic, and olive oil.  It is used to flavor the meat and the amount of time that you leave it on the meat will depend on the type of meat and the cut of the meat.  Most Adobos are too strong for fish, but if it was used for fish you would use less spices and less vinegar.  The use of the dry chile will help thicken the marinade. Huitlacoche Called Mexican truffle this is a delicacy in Mexico.  I first tasted this on a trip to Mexico City in 1985 and loved it from the first taste.  My friend Enrique Romero tried to explain but he could only come up with corn fungus, or corn mold.  I was bewildered until many years later when we were growing corn and some ears were black with a fungus called corn smut.  Not exactly a pleasant name for such a great taste.  It looks ugly if you see it fresh in the store but it is also sold in the can by Herdez.  Makes great soups, crepes, or a filling in quesadillas.  We have also had it as a sauce on a beef filet and it is fantastic.  Jitomate Tomato, most often a Roma which is used in salsas Platano macho Plantain, a wonderful, but hard to find relative of a banana. They are very starchy and must be cooked.  Unlike a banana they are best used when ripened until the skin turns black.  Once cooked they become very sweet. Pepitas The green inner part of the pumpkin seed.  Used in Pipián. Tomate Tomatillo, in the US there is no distinction between the larger Tomate and smaller Tomatillo Tomatillo Tomatillo not often seen in US usually the larger version is found in most supermarkets.  Gusano The worm from the Maguey cactus. A delicasy in Oaxaca.  Has a wonderful smokey  aroma.  Used in many recipes unique to Oaxaca and often is found in sal de gusano. Tlayuda   Sal de Gusano A red salt made from toasted, ground chile pepers, salt and gusano larve that is  around the rim of the glass when serving Mescal.  Quesillo   Chapulines Toasted grasshoppers.