|
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. |
|
|
|
|
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. |
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
| |
|
