Achiote Seeds (annatto
You use these earthy in
flavor, these tiny rusty - red seeds from the annatto tree mainly
for color. As a powder: grind seeds in a spice grinder and use
like paprika to coat meats. To color oil: heat 2 parts vegetable
oil and 1 part seeds over low heat until the oil is bright orange.
Remove seeds and use oil as you would any fat in cooking.
These are the traditional
nuts in Spanish - inspired sauces and desserts.
You use these seeds to give
a licorice taste to sweet pastries.
It is a fruit known for its
rich flavor and creamy texture.
They take a little time to
prepare, but the results make for a tender but firm bean. You may
find canned beans mushy; however, they are convenient and the
liquid add flavor to many recipes. You can keep dried beans almost
These small beans are known
for its hearty flavor.
Black-Eyed Peas (cowpeas)
They are a seed from the
cowpea vine. The name comes from the black spot.
Garbanzo Beans (chick-peas)
They are beige in color with
a nutty taste.
They are a brown-speckled
beans with a pale or pink background.
Made from blue corn, it has
a slightly more bitter taste than yellow or white cornmeal. The
color is a characteristic slate - blue.
This Mexican caramel sauce
comes in several flavor variations. The original style is a
combination of goat milk, sugar, vanilla and cinnamon. It is sold
in jars and, after opening, it can be stored indefinitely in the
This pale green pear shaped
squash with deeply furrowed skin. The Aztecs and Mayas of Mexico
first grew chayote centuries ago. You can bake, steam, stuff, or
This is the blend of ground
spices associated with the Texas � style �bowl of red.�
Unlike ground red chile, is a dried chilli; you flavor chili
powder with cumin and oregano.
This is a highly seasoned,
coarsely ground pork sausage sold in links of various sizes.
It is also known as Chinese
parsley or fresh coriander, this fresh herb is known for its
distinctive pungent flavor.
You can buy the seeds whole
or ground. They are the seeds of the cilantro or coriander plant.
Coriander seeds provide a warmer and less pungent flavor than
cilantro leaves. However, do not substituted coriander seeds for
You can buy the seeds whole
or ground. It provides a warm, slightly bitter flavor. It is ideal
for any chile - based sauce, especially the red.
This is a widely used
Mexican herb. It is usually available dried.
It is the Spanish for bean.
This is not blended chili
powder. It is pure chile powder made from fine ground red chilies.
It is made from ground dried
cayenne chilies and is often called cayenne pepper.
This fruit is yellow green
with a pink flesh. When ripe, it has a deep aroma when ripe.
You use either yellow or
white corn kernels and soaked in lime.
This Mexican root vegetable
looks like a giant brown skinned turnip. With its white flesh,
crisp texture and slightly sweet flavor, it is delicious raw or
These dried blue berries
give gin its distinctive flavor. In Southwestern cooking, Pueblo
Indian cooks add them to stews and game dishes for a bittersweet
accent. Look for them in supermarket spice shelves.
The preferred fat for many
traditional Southwestern dishes is lard, but home cooks and chefs
today are bending tradition to focus on lighter flavor and health.
In keeping with this shift, our recipes call for vegetable oil,
olive oil, butter and vegetable shortening.
It is a very popular Mexican
fruit. It has a peach-like flavor and a flowery scent.
This cornmeal dough comes
from dried corn kernels softened with lime. The dough is used to
make tortillas and tamales.
It is the Spanish word for
�mixture.� Mole sauces are numerous.
It is the big round pads of
the prickly pear cactus. They offer a crisp texture and flavor
something like pickled green beans.
It is an important
ingredient in Southwest cooking. Ground nuts are used in many
sauces. You can use toasted nuts as a garnish or in baking. The
most popular are almond, pecan, peanut and pine (Pi�on) nuts.
Also called wild marjoram,
this aromatic herb is available fresh, dried or ground. It has a
pleasant bitter undertone that especially complements dried chiles
Used in many relishes, this
fruit has a creamy golden yellow skin. The flesh is orange yellow.
Large pecan orchards dot the
Southwest, where pecans are used extensively in appetizers through
This dark - brown Mexican
raw sugar has a molasses like taste comes in hard cones of varying
They are the seeds of the Pi�on
A banana relative, plantain
has a thick skin and is large. It is ripe when the skin turns
Many call it hominy.
It is really the food made from hominy.
It is the small fruit from
the Prickly Pear cactus.
Also called pepitas,
these dark - green shelled pumpkin seeds. You find them either
sold roasted and raw. Store in the refrigerator or freeze. Like
nuts, they turn rancid if held too long at a warm room
It is Spanish for cheese.
This is a Mexican cooking
It is pale, sharp-tasting
liquor distilled from the Agave Plant (Century Plant).
They look like large green
cherry tomatoes enclosed in papery husks. Sold fresh and canned,
their mildly acidic flavor provides the base for many Southwestern
salads and salsas.
It is a native South
They are round, flat
unleavened bread made from wheat or corn. Sizes range from a
thicker 6 - to 7 - inch fajita style to a thinner 12 - inch
burrito style. Corn Tortillas are cut up and make into corn chips.
It is the lining of pig and
sheep stomachs. It is the traditional ingredient in Menudo Soup.