Many names on a Mexican restaurant menu aren’t specific, fixed recipes. Instead, they are descriptions of how the food is prepared. Because of how Mexican cuisine is often marketed, terms like asada or relleno are frequently mistaken for names of unique dishes. In reality, these are Mexican cooking terms, actually Spanish adjectives, that tell you whether your meal is grilled, stuffed, or minced.
This Mexican food glossary explains the fundamental cooking terms that will help you navigate any menu with confidence.
Take the chile relleno pictured above as the perfect example. While many diners view this as a specific recipe involving egg batter and melted cheese, relleno is simply the Spanish word for “stuffed” or “filled.” A pepper is the most common vessel, but the term can apply to everything from stuffed chicken to pastries.
As well, no matter how a chile is stuffed, it is still a chile relleno. Just as in America we might stuff bell peppers with couscous, ground beef, or rice without changing the name of the dish, the same is true here. While there may be preferred preparations depending on the region, no matter what the chiles are stuffed with, stuffed is stuffed.
To help you decode the rest of the menu, use the Mexican cooking terms in the glossary tables below. These are organized by preparation methods, core ingredients, and regional styles.
Common Mexican Cooking Ingredients
Here are some common Mexican cooking terms you will find on the menu of Mexican restaurants or in recipes.
Mexican Cooking Terms: Preparation Methods (The Adjectives)
💡 Pro Tip: Understanding “Al Carbón” vs. “Asada”: While both refer to grilled foods, they offer different experiences. When you see ‘al carbón’ on a menu, it specifically means the food was cooked over real charcoal. This traditional method infuses the meat with a distinct, rustic smokiness you won’t find with standard gas-griddle asada. This is most common with tacos al carbón, which are traditionally served with just a simple fresh salsa to let that deep, charred flavor be the star of the show.
Common Menu Ingredients
Chef’s Note: The Magic of Mexican Cinnamon (Canela): When you see Canela on a menu or in a recipe, it refers to Mexican Cinnamon, which is true Ceylon cinnamon. Unlike the hard, spicy cassia cinnamon common in the U.S., Mexican cinnamon is brittle, complex, and vastly superior for authentic cooking. Its delicate, floral notes are the “secret ingredient” that makes Mexican chocolate and café de olla taste so distinct.
Flavors, Styles, and Sides
This is not an exhaustive list of Mexican cooking terms but it should help you navigate your next Mexican menu or cookbook.
Chile Rellenos with Rick Bayless
Speaking of chile rellenos, Rick Bayless, of Frontera Grill and Television, shared a unique recipe highlighting traditional Mexican cooking terms like Mextlapique.
The word mextlapique is an Ancient Aztec word which refers to wrapping a food to cook on a grill. These chile rellenos are wrapped in soaked corn husks. Camaron, as you may have guessed, is the Spanish word for shrimp.
Now, you may be thinking you don’t want to husk a bunch of corn just to make chile rellenos. Well, all you have to do is save corn husks in the freezer to be used later for wrapping. See Rick’s recipe: Shrimp Chiles Rellenos Grilled in Corn Husks (Mextlapique” de Chiles Rellenos de Camaron).
I mentioned salsa fresca above. Here is a recipe for a basic fresh (uncooked) salsa. You may have wondered, by the way, about the difference between salsa fresca and pico de gallo. They are the same thing. It’s called pico de gallo around the U.S. – Mexican border.
Gallo means rooster or cock and pico means pick, or mince, or even beak, or mouth (familiar), among other things.
Pico de gallo may refer to how people pick at the sauce and its similarity to chickens picking at their feed.
Or, it may simply refer to the minced ingredients in the sauce, and their similarity to a chicken’s feed. When you think about it, those two explanations kind of come to the same thing.
This recipe might be called salsa fresca de jitomate. Notice the “tomate” part? Sound familiar? Like “tomate” or what we call tomato. This, however, is not a Spanish word at all. It derives from the nahuatl (aztec) word for tomatoes, xiltomatl. Jitomate, means red tomatoes, as opposed to tomate, for green tomatoes.
Basic Salsa Fresca (Pico de Gallo)
Prep time: 15 mins | Rest time: 30 mins | Yield: Approx. 2 cups
Ingredients
- 2 Red Tomatoes: Chopped, core removed
- 1 Large Onion: White or yellow
- 4 Serrano or Jalapeño Chiles: Seeds included for heat
- 3 Cloves Garlic: Minced
- 1/4 Cup Cilantro: Freshly chopped
- Seasoning: Juice of 1 lime, 1 tsp salt, black pepper, and 1 tsp sugar (optional)
Instructions
- Combine: Mix all ingredients in a glass or ceramic bowl.
- Rest: Let it sit at room temperature for 30 minutes to allow the flavors to marry.
- Adjust: Taste and add more salt or pepper if needed.
- Serve: Best at room temperature. Do not cook.
Did you know? While you may see it on some menus, there is actually no such thing as chicken al pastor. The traditional method is strictly reserved for pork.
FAQ: Common Questions About Mexican Cooking Terms
Is “Asada” a specific type of steak?
No, asada is a Spanish adjective meaning “grilled” or “roasted”. While carne asada (grilled beef) is the most common version seen on menus, the term describes the preparation method, not a specific cut of meat.
What is the difference between Salsa Fresca and Pico de Gallo?
Linguistically, they are the same thing. Both terms refer to a fresh, uncooked sauce made of minced tomatoes, onions, and chiles. While salsa fresca literally translates to “fresh sauce,” the name pico de gallo is a popular regional term often used near the U.S. –Mexico border. Pico de gallo translates literally to ‘rooster’s beak.’ It is thought to refer to how people traditionally pinched the fresh salsa between their thumb and forefinger, mimicking a bird’s beak. It is not actually a different salsa than salsa fresca, though.
Can any stuffed dish be a “Relleno”?
Yes! While the chile relleno (stuffed pepper) is a staple of Mexican cuisine, relleno simply means ‘stuffed’ or ‘filled’. In various regional Mexican cooking terms, you may see pollo relleno (stuffed chicken) or even sweet dessert rellenos.
Further Reading
- Are You Overpronouncing Borrowed Food Words? From “taco” to “tortilla,” the way we pronounce Mexican food terms often says more about our own culture than the food itself. Discover the fine line between respect and over-embellishment.
- What is Epazote? The “Gas-Busting” Herb of Mexican Cooking: If you’ve ever wondered what gives authentic Mexican beans their unique, earthy flavor, the answer is likely Epazote. Learn why this potent herb is a staple in traditional kitchens.
- What is Achiote? The Ancient Seed Behind the Glow: Responsible for the vibrant orange hue of Cochinita Pibil, Achiote is more than just a dye—it’s an ancient ingredient with a subtle, peppery flavor profile.
- What are Tomatillos? (Hint: They Aren’t Green Tomatoes) Despite the name, the tomatillo is closer to a Cape Gooseberry than a tomato. Learn how to handle this husked fruit to master the perfect Salsa Verde.
- Why Mexican Cinnamon (Ceylon) is Different: Most Americans use hard “Cassia” cinnamon, but Mexican cuisine relies on the soft, crumbly “True Cinnamon.” Discover how it changes the flavor of everything from chocolate to mole.