C

Cachete

Cheek or beef cheeks.

Calabaza

Large winter squash.

Caldo

A soup, broth, or bouillon.

• Caldo de camaron: Shrimp and vegetable soup.
• Caldo de pescado: (Spicy) fish and vegetable soup.
• Caldo de pollo: Chicken soup.
• Caldo de res: Beef soup.

Caliente

Hot or warm. E.g. No toques el plato, que está caliente (Do not touch the plate, it's hot). Not to be confused with picante.

Camaron

Shrimp.

Camarones

Prawns.

• Camarones a la diabla: Prawns sautéed with mushrooms, peppers, tomatoes and onions in a hot red chile sauce.
• Camarones al Mojo de Ajo: Sautéed prawns in garlic, chile and lime.
• Camarones con arroz: Sautéed prawns served on a bed of rice and toped with mild red chile sauce.

Campechana

Seafood cocktail that includes several types of seafood (usually 3), a spicy or tangy cocktail or tomato sauce and avocado. The seafood mixture may include prawns (camarones), shrimp (camaron), crab (jaiba), oysters (ostión), octopus, mussels, squid or scallops (ostiones). Sometimes called campechana de mariscos, coctel de mariscos, or cocetel campechana.

Carne

Meat.

• Carne adovada: (Sometimes spelled adobada) Pork that's been marinated in a red chili sauce and slow-cooked or braised.
• Carne asada: Beef steak—usually skirt steak, flank steak or flap steak—that's been grilled and sliced. Typically served in burritos, nachos, quesadillas, tacos, etc.
• Carne en su jugo: "Meat in its juices" is a beef and bacon soup. Typically steak strips or chunks of beef, pinto or black beans, combined with bacon, onion, and cilantro. May be garnished with radish and avocado.

Carnitas

"Little meats" made by braising or simmering pork in oil or lard. Sometime referred to as carnitas de puerco. Often served with cilantro and onions, salsa, guacamole, tortillas, and refried beans (frijoles refritos.

Carta

Menu.

Cena

Dinner or supper.

Cerveza

Beer.

Chile

(Sometimes spelled chili or chilli depending on region) Chili pepper.

Dishes

• Chile colorado: (sometimes “chili colorado"" or just "colorado”) Seasoned chunks of beef pork in red chile sauce. Sauce may include guajillo, ancho, and/or poblano and jalapeño peppers.
• Chile con queso: Melted cheese.

Peppers

• Chile guajillo: A chile pepper of mild to medium heat (2,500 to 5,000 on the Scoville scale).

Chimichanga

A deep-fried burrito typically prepared by filling a flour tortilla with a range of ingredients like rice, cheese, meat (such as shredded chicken, beef, or pork, etc.), and folding or rolling it, then deep-fried. May be accompanied with salsa, guacamole, sour cream, and/or cheese.

Chorizo

A mild to spicy pork sausage; may be seasoned with garlic, peppers, paprika, juniper berries, smoked and dried.

Cilantro

Fresh, chopped, coriander leaves often used as a garnish, in salsa, pico de gallo, and guacamole. Interesting fact: some people may experience an unpleasant soapy taste due to genetics.

Cochinita pibil

A slow-roasted pork dish. True cochinita pibil involves roasting a whole suckling pig. Alternatively, pork shoulder, or pork loin may be used.