GLOSSARY

BURRITO -A flour tortilla wrapped around a filling of beans and sauce.

CHICOS -Dried sweet corn kernels.

CHILE PEQUINS -Chile seeds that have been crushed and dried.

HORNO -A beehive shaped outdoor oven of Spanish-Moorish origin, used by Spanish-speaking and Pueblo Indian cooks.

MASA HARINA -Cornmeal ground especially for making tortillas and tamales.

PINON NUTS -Nuts from the pine cones of the pinon tree.

POSOLE -White corn kernels that have been treated with lime, like hominy.

RISTRA -A string of chilies tied together to hang up to dry.

SOPAIPILLA -A puffy bread, like a popover, served with honey or butter.

TORTILLA -A thin, flat, cake made of special blue or yellow cornmeal (masa harina) or flour, the basis of many New Mexican recipes.

TOSTADA -A toasted or fried piece of cornmeal tortilla.

We want to hear, did we miss an angle we should have covered? Should we come back to this topic? Or just give us a rating for this story. We want to hear from you.

Loading...

Loading...