Adobo: A stew-ey substance, usually made with meat that is
surrounded in a red chile sauce.
Batida: A mix of fruit juices or nut extracts and cachaça.
Cachaça: Distilled from fermented sugarcane, it
is Brazil's national spirit. Similar to white lightning, it finds
its way into sauces and marinades as well as shot glasses.
Camarone: The Spanish word for shrimp and once you add
some Babarete salsa, you'll never crave cocktail sauce again.
Ceviche: Raw seafood combined with citrus juice which
"cooks" the fish by combining with its protein. One bite and you'll
say its "well done."
Empanada: Pasties, turnovers, call it what you will,
the Latin version of the dough envelope.
Mas: Spanish for more, which is what you get at the
nuevo Latino restaurant in Chicago under that name.
Mojo: When mojo starts working, it can complement any
meal. A spicy condiment typically made with garlic, citrus juice,
oil, and at least one type of herb.
Tilapia: A mild-tempered saltwater whitefish transferred
from schools in Costa Rica.
Poblano: A green-black, thick-fleshed chile that turns
red when mature. If only we had such an easy signal for people.