Food Glossary

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Are you wondering what some of our menu terms mean?  Below is a full glossary of words and their definitions to help you figure out what delicious dish you’d like to try the next time you stop by El Campesino!
Burro/Burrito
A large flour tortilla filled with meat, cheese, or beans.
Camaron
Shrimp.
Carne Asada
Pieces of thin-cut beef that is grilled. Literally, “roasted meat.”
Carnita
A dish made with small pieces of pork.
Chalupa
A thick boat-shaped corn tortilla fried and filled with other ingredients. In Mexico, a chalupa is a small canoe.
Chile Con Queso
A melted cheese dip flavored with mild green chilies.
Chile Poblano
Cheese-stuffed mild green chilies, battered and fried until the outside is crisp and the cheese inside is melted. Literally, “stuffed peppers.”
Chimichanga
A burrito that is sealed closed and fried till crisp.
Chorizo
A Mexican sausage made with ground pork and spicy seasonings.
Decebrada
Shredded meat, usually beef.
Enchilada
A tortilla dipped in chili sauce, then filled with meat or cheese, rolled up, and baked. Usually served topped with salsa and cheese.
Ensalada
A salad.
Fajita
Meat brought to the table on a metal platter, sizzling loudly, with tortillas and condiments served on the side.
Flan
A rich custard dessert with a layer of soft caramel on top.
Flauta/Flautita
A small corn tortilla that has been stuffed with meat or beans, then sealed and deep-fried until crisp. Literally, “flute”.
Guacamole
A dish made from mashed avacado and lime or lemon juice, with onions, chilies, and seasonings added. Often used as a condiment in Mexican dishes.
Jalapeño
A medium-hot green chili pepper.
Margarita
A cocktail made with tequila, an orange-flavored liqueur, and lime juice.
Masa
Dough made from dried corn.
Mexican Rice
White rice roasted in a skillet with garlic and onions until light brown, then steamed or simmered with tomato sauce and chicken stock.
Nachos
Crisp torilla chips topped with melted cheese and chopped chilies. Invented in 1943 by Ignacio “Nacho” Anaya in Piedras Negras, Mexico.
Pico de Gallo
An uncooked tomato, onion, and chili relish. Literally, “beak of the rooster.”
Poblano
A large mild green chile. Poblanos originated in the Mexican state of Puebla.
Pollo
Chicken.
Quesadilla
A flour tortilla filled with meat and cheese, folded in half, and toasted.
Queso
Cheese.
Ranchero Sauce
A spciy tomato-based sauce that includes onions, green chilies, and seasonings.
Refried Beans
Cooked red or pinto beans that are mashed, then fried.
Salsa
A spicy tomato-based sauce used to dip or to accent dishes.
Taco
A corn tortilla filled with meat, cheese, or beans.
Tamale
Corn masa encasing some type of filling, usually pork. Traditionally steamed in corn husks. Don’t eat the husks!
Tortilla
A thin, round unleavened bread made of either corn flour or wheat flour and baked on a griddle.
Tostada
A toasted tortilla topped with meats, beans, or cheeses.