TERMS

Question 1

ESCABECHE

Answer 1

Condiment-typically made with red onion, carrot and jalapeño peppers in a quick pickle.

Question 2

GUAJILLO

Answer 2

A variety of chili, the dried form of the mirador chili. Medium heat (2500 - 5000 SHU)

Question 3

PILONCILLO

Answer 3

Is a raw form of pure cane sugar and commonly used in Mexican cooking, sometimes referred to as Mexican brown sugar.

Question 4

RAJAS

Answer 4

“Strips”

Question 5

CARNITAS

Answer 5

Literally means “Little Meats”, typically made by braising or simmering in oil or preferably lard until tender.

Question 6

BARBACOA

Answer 6

In Mexican cuisine, it is a slow-cooking style (mostly for shredded or chopped meats, often beef, pork or lamb) over an open fire of fire pit.