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Adobo

(Or Adobar) A marinade, sauce, or seasoning composed of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor.

Adobada

(also spelled Adovada) Typically pork marinated in a red chili sauce with vinegar and oregano.

Agave

A succulent plant with rosettes of narrow spiny leaves and tall flower spikes, native to the southern US and tropical America. May be distilled to create tequila (agave tequiliana) or mezcal (agave americana), as a sweeter (agave nectar), or eaten roasted (agave hearts or stalks).

Agua fresca

A combination of fruits, cereals, flowers, or seeds blended with sugar and water to make light non-alcoholic beverages.

Al carbon

To cook over charcoal.

Al pastor

(Shepherd’s style) Pork shoulder, sliced and marinated in chilies, spices, achiote and pineapple. Slices are stacked on a spit or vertical skewer and topped with an pineapple, and slowly roasted over a gas flame. Typically served in tacos.

Alambre

Grilled meat topped with chopped bacon, bell peppers, onions, cheese, salsa and avocado. Usually served with corn or flour tortillas. The most common meat is beef, but may also be served with chicken or pork.

Albóndigas

Meatballs that may be served as an appetizer, main course, or in a soup with a light broth and vegetables.

Almuerzo

Lunch.

Ancho

A dried, poblano chile pepper, deep reddish brown in color with a sweet hot flavor—considered the sweetest of the dried chiles—most commonly used in red chile and tamales.

Arroz

Rice.

• Arroz con gandules: Rice with pork and pigeon peas.
• Arroz con leche: Rice pudding with milk, cinnamon, sugar, egg yolk, vanilla, orange peel, raisins (soaked in sherry, rum or tequila); chocolate, butter, nutmeg, or lime zest may also be added.
• Arroz con pollo: Rice with chicken. For example; sautéed chicken with peppers, onions, mushrooms, tomatoes in a mild red sauce, served on a bed of rice, topped with cheese.
• Arroz con maiz: Rice with corn. May also be cooked with sausage (i.e. chorizo).

Avocado

(Or Alligator pear) A pear-shaped fruit having green to blackish rough leathery skin, smooth oily light-green edible flesh, and a single large stone or seed. Often eaten raw, especially in salads.