Mexican Glossary 



Colloquial term for a beer.
Escarchado (salt on the rim of the glass):
Consists of decorating the rim of the glass with salt or some mixture of salt, lemon and dried chilies. Before pouring the ingredients of the Michelada, the rim of the glass is wetted with lemon and placed over a container with salt. 

Vaso Chelado (Chelado Glass):
Any glass rimmed with lemon and salt. 

Vaso Michelado (Michelado Glass):
Any glass rimmed with lime, dried chile and salt. 
Lemon juice:
Acidic juice obtained from lemons, widely used in Mexican drinks and dishes.

Salsa picante:
Spicy, hot, seasoned sauce added to flavor Michelada.

Salsa inglesa:
Dark, spicy sauce, known as Worcestershire in English, which adds a characteristic flavor to the Michelada.
A variety of Micheladas to which, in addition to lemon and sauces, enchiladas and sweet gummies are added.

A typical Michelada from the North Pacific coast of Mexico. It has fresh shrimp (prawns), serrano chiles and sometimes even clams.

Micheladas served in a blender glass, rimmed with Chamoy and decorated with gummies, fruits or snacks.

Salsa Chamoy:
A thick sauce with a sweet and sour and spicy flavor, widely used to garnish micheladas.

Banderilla de tamarindo:
Tamarind candy with chile and sugar in the shape of a stick. It is added to micheladas as a garnish and to give a sweet and spicy touch. 
Drink made from tomato, spices and clam broth, widely used in the preparation of micheladas and cocktails. 


Corn dough:
Nixtamalized corn flour used to make tortillas.
An ancient process of corn preparation in which the grain is boiled in water with lime to control microbial activity, improve flavor, aroma, color, and color, and to control microbial activity, improve the flavor, aroma, color and nutritional value of tortillas.
Traditional kitchen utensil used as a griddle for cooking. Flat and circular in shape, it is used to make tortillas, roast chiles and heat all types of food.
Mexican dish consisting of a corn tortilla folded and filled with various ingredients such as meat, chicken, fish, vegetables and sauces.
Tacos de Canasta:
Tacos filled with potato, chicharron, beans or other stews, dipped in lard and placed very tightly inside a wicker basket. A simple and very economical snack.
Traditional dish consisting of a thicker and wider tortilla, “pinched” at the edges to form edges and fried in lard. Different ingredients such as chicharrón, beans, meat, cheese, stews and spicy sauces, with regional variations, are added on top of the already cooked sope.

A typical corn tortilla from the state of Oaxaca that is usually at least 30 centimeters in diameter. As it is very thin and cooked on a comal, it is harder and more brittle than a conventional tortilla. It is usually topped with beans, quesillo (Oaxaca cheese), jerky, tasajo, chorizo, vegetables and spicy sauces. 
Mexican dish made from corn dough, stuffed with cheese, pork rinds, beans or other ingredients. Typical of the Mexican Bajío.
Mexican dish consisting of a corn tortilla stuffed with meat, chicken or cheese, covered with chili sauce and grated cheese.
Mexican dish consisting of a corn tortilla filled with cheese and other ingredients, folded in half and cooked on a comal.
Mexican dish consisting of a corn dough filled with meat, chicken, vegetables or sweet, wrapped in corn husks and steamed.
Mexican dish consisting of corn tortillas cut into small triangles, fried and dipped in chili sauce and served with cream, cheese and other accompaniments.


Spicy fruit of various species of the genus Capsicum, used as a base in many Mexican sauces.

Volcanic stone mortar traditionally used to grind ingredients and prepare sauces.


Red sauce:
Sauce made mainly from tomato and red chiles, commonly used in tacos and other dishes.

Salsa verde:
Sauce made with tomatillo and green chiles, ideal for enchiladas and chilaquiles.
Salsa macha:
Thick and spicy sauce made with dried chiles, garlic, seeds and oil, originally from Veracruz.
Salsa Borracha:
Spicy sauce commonly used to accompany lamb barbecue, made with some alcoholic beverage such as pulque, rested tequila or beer. 
Salsa Molcajeteada:
Mexican sauce made with vegetables and chiles that are ground by hand in the molcajete to obtain a unique texture and flavor. 
One of the hottest chiles in the world, small and brightly colored, often used in extremely hot sauces.
Chile de árbol:
Thin, red chile, known for its heat and commonly used in sauces and marinades.


To feel sad, discouraged, upset or down. This applies to people, animals and objects. 
To be surprised or fascinated by something. Someone “apantalla” when they perform an admirable action or display extraordinary talents and abilities, and a house can be “apantalladora” because of its dimensions or good taste. 
To show affection, care or pamper someone. 
An emergency or unforeseen problem that must be solved in record time. 
To speak or act in a nonsensical and incongruous way and without saying anything of substance (RAE). This word was born in honor of the great Mario Moreno Cantinflas and the way the great actor expressed himself.
An expression to show disappointment, disenchantment or concern. 
Of good quality, nice, pleasant. To agree with something.
Originally “chingar” was the action of cutting off the tail or tail of animals. With time it was introduced into popular language and for decades it has been used as a synonym for bothering, annoying, stealing, hurting something or someone, spoiling or losing something. This word is immensely rich in meanings and ramifications.
As opposed to chingar, which implies a negative action, “chingón/a” refers to a knowledgeable, successful or extremely capable person, or to a pleasant, beautiful and/or quality situation or object.
Crooked, deformed, badly made or illegal.
Brothel, nightclub, wild party.