Achiote: Yucatan-style paste made from ground annatto seeds, spices and lime juice or vinegar Adobo: a smoky, chile-based sauce with tomatoes, onions, garlic and spices Ancho: dried poblano chile Asada: broiled Barbacoa: meat cooked in an underground pit, usually wrapped in banana or agave leaves Carne: meat Carnitas: pork simmered in fruit juices and used in tacos and burritos Ceviche: raw fish marinated in Mexican lime juice and mixed with tomatoes, onions, chiles and spices ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.