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.