| Since caldos, or
stews, usually constitute a comedor's main dish, and stews are born from so many
different recipes, it's worthwhile to have the following list, which will be useful if
your stew tastes interesting and you ask what it is made of: achiote: annatto -- much-employed red dye from the
seeds of a tree, Bixa orellana
ajo: garlic
albahaca: basil
arroz: rice
apio: celery
berenjena: eggplant
calabaza: squash or pumpkin
cebolla: onion
chayote: a greenish, pear-shaped, sometimes
softly spiny squash
chícharos: peas
chilacayote: a green, spherical, baseball-size
squash
chili: red or green chili pepper
cilantro: coriander herb, Coriandrum sativum
col: cabbage
ejote: string bean
elote: ear of sweet corn
epazote: herb called "Mexican tea," Chenopodium
ambrosioides
frijoles: beans
garbanzos: chickpeas
haba: lima bean
jitomate: tomato
maíz: corn, or maize
manteca: lard
mantequilla: butter
orégano: oregano
papa: potato
perejil: parsley
pescado: fish
pimienta: black pepper
pollo: chicken
puerco: pork
res: beef
queso: cheese
sal: salt
tomate: tomato
zanahoria: carrot |