* Whether you're planning a trip to southern Florida or just interested in broadening your culinary vocabulary, here's a glossary of popular ethnic specialties featured on many restaurant menus:
Arepas: A Colombian cornmeal griddle cake.
Batido: A Hispanic milkshake made with fruit, ice, and sweetened condensed milk.
Bollitos: Cuban black-eyed pea fritters.
Bunuelos: Figure-eight-shaped fritters made of yuca and malanga dough, served with star anise-scented syrup.
Cascos de Guayaba: Poached guava shells (usually served with cream cheese or salty farmer's cheese).
Cerdo Frito: Nicaraguan-style pork marinated in vinegar and annatto seed, then fried.
Djon-Djon: Tiny black dried mushrooms used by Haitians. Often cooked with rice.
Elena Ruz: Cuban sandwich of turkey, cream cheese, and strawberry jam on a sweet roll. Named after a Havana socialite.
Enchilado: Seafood in Cuban-style creole sauce flavored with tomato, onion, garlic, oregano, and cumin.
Escabeche: Cuban pickled fish.
Fufu: Cuban mashed boiled green plantain served with garlic and pork cracklings.
Galletas: Cuban crackers.
Guarapo: Sugarcane juice.
Indio Viejo: Literally, ``Old Indian,'' a creamy Nicaraguan stew of brisket, onions, butter, cream, and eggs.
Langosta: Spiny lobster (also called Florida lobster)
Mojo: A vinaigrette-like Cuban sauce made with garlic and sour-orange juice.
Pinolillo: A Nicaraguan drink made with cocoa, cinnamon, cloves, and toasted cornmeal.
Pudin: Egg custard.
Ropa Vieja: Literally ``old clothes,'' it's Cuban shredded steak stewed with peppers, onions, and tomato sauce.
Sancocho: A Colombian stew of meat, corn, and root vegetables.
Tres Leches: ``Three milks'' cake, Nicaragua's most famous dessert. Made with fresh milk, evaporated milk, and sweetened condensed milk. It consists of sponge cake soaked with a creamy syrup and topped with meringue.
Yuca Con Mojo: Boiled cassava root with garlic-lime sauce.