Terminology

Chili con Carne
Texas style chili made with ground beef – not as hot as real Mexican chili rojo.

Chili Poblano
A spicy green chili only grown in the town of Puebla, Morales, Mexico.

Frijoles (refried beans)
Ranch style beans fried and made into a purée – served with the majority of Mexican dishes.

Guacamole
A dip of avocado, seeded tomatoes, onion, lemon juice, salt, cream and coriander.

Jalapeño
A very spicy green chili.

Jose Cuervo
Tequila produced in Jalisco, Mexico.

Mole
A typical Mexican sauce made of up to 47 different ingredients (mole poblano – mole produced in the city of Puebla, Morales, Mexico).

Monterey Jack
A type of cheese from the North of Mexico.

Pico de Gallo
A hot and spicy dip of tomato, coriander, onion and chili.

Tabasco
Very hot chili sauce from Tabasco, Mexico.

KEY:

1 chilli = hot

2 chillies = very hot

3 chillies = fiery hot