Glossary

The following definitions are provided to assist you with a better understanding of Mexican food-related references.

Atole: Mexican Milk Beverage
An authentic Mexican drink called Atole or Mexican Milk Beverage in English, is a delicious and soothing concoction. It is also enjoyed with tamales or to soothe an upset stomach.

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Chiles: The Type Ortega Uses
Ortega uses the green chile commonly known as Anaheim Chiles that originated in New Mexico and introduced to southern California in 1894 by Emilio C. Ortega. The chiles adapted phenomenally to the southern Californian climate. Due to the great demand for Emilio’s chiles, farmers in Anaheim were recruited to plant seeds for him. The farmers planted so many chiles for Ortega that the name Anaheim became synonymous with the Ortega chile.

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Cilantro
Cilantro is a member of the parsley family (also called Chinese parsley or coriander) and is found in the produce section of most supermarkets. It is has a fresh, bright flavor, aroma and is a common ingredient in both Mexican and Asian cooking. For easy refrigerator storage, seal in a plastic bag with a damp paper towel for up to one week after purchase.

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Enchiladas
Traditional preparation of enchiladas calls for corn tortillas to be quick-fried, then dipped in a chile sauce (a plain red-chile sauce, mole or tomatillo-chile sauce), filled and rolled. Try these Ortega favorites: Enchilada Casserole or Enchilada Stacks.

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Epazote
Epazote is a wild herb grown in Mexico and the Southwest U.S. The pungent flavor is an acquired taste and some have likened the aroma to that of rubber tires. One of the benefits of epazote is its ability to reduce gas when consumed with beans. Use 1-2 leaves of fresh epazote or 1 teaspoon dried for a pot of beans.

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Fajitas
The word "fajitas" refers to the cut of beef, usually called skirt steak, from which the strips are sliced and cooked over charcoal. The cut looks like a fajo, or belt. Skirt steak is the cut of beef just above the tenderloin.

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Fish Veracruz
Fish and seafood are staples in Mexico’s coastal regions such as Veracruz, and the capers and olives used in Fish Veracruz echo the Spanish heritage introduced by Cortez.

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Flan: The Classic Mexican Dessert
Mexico’s most famous dessert is the caramel-coated custard called "flan." Traditionally, flan was cooked in a hot-water bath on the top of the stove, but today, it’s usually baked in the oven. Although flan originated in Spain, it is now nearly synonymous with Mexican cuisine. Try Ortega’s Cream Cheese Flan, our extra-creamy version of this classic dish.

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Hot Chile Peppers
The substance that gives the chiles their heat is called capsaicin. Different varieties of chiles have varying levels of capsaicin, contributing to the varying degrees of heat.

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Masa Harina
To make masa, dried field corn is boiled with calcium hydroxide, also known as pickling lime. It is then rinsed well and ground into a paste, called masa. Dehydrated masa, or masa harina makes a very good tortilla and tamale. It is available at supermarkets and gourmet food stores.

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Mexican Food Buffet
Menu items that can be prepared ahead of time might include Ortega’s easy-to-make 7-Layer Dip as a tasty appetizer. Meatless Mexican Stuffed Peppers and Ortega Beef Burritos served with Mexican Rice as an accompaniment make great entrées for vegetarians and meat eaters. For dessert easy-to-eat Mexican Wedding Cakes, which are actually cookies.

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Milanesa: Spanish Breading and Frying of Meat
Milanesa is Spanish for Milanese, a style of breading and frying a piece of meat. Create this dish by dredging your choice of meat (chicken, veal or pork) in flour, then dipping it in egg. After the egg, coat the meat in seasoned breadcrumbs, and sauté in olive oil. Try adding a touch of one of the Ortega seasoning mixes to the bread crumbs or top the sautéed filet with our delicious taco sauce or salsa.

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Mole: The History of Chicken Mole
The legend is that one Lenten Sunday, in the 18th century, the Spanish Viceroy was invited to dinner at the Santa Rosa convent. The chef, Sor Andrea de la Asuncion, known countrywide for her wonderful cuisine was asked to create a one-of-a-kind meal for the Viceroy. Taking these instructions to heart she combined a host of savory ingredients like anise, clove, cinnamon, black pepper, dried chiles (including ancho, mulato, pasilla and chipotle), fried garlic, tomatillos, tortillas, sesame seeds, almonds, peanuts and a pinch of bitter chocolate. Try our Ortega Chicken Mole, while not complex every bit as delicious and perfect for the home kitchen.

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Ortega Canned Diced Chiles
The Ortega chiles are called Anaheims, originating in New Mexico.

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Ortega Taco Seasoning
This versatile seasoning mix can be used in a variety of dishes such as Ortega Fiesta Chicken Pizza. In addition to Ortega Taco Seasoning, this recipe features chicken breast meat, Ortega Thick & Chunky Salsa, Ortega Thick & Smooth Taco Sauce, cheese and any other toppings of your choice.

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Tamales
Tamales are little packets made with dried corn husks and meat filling. While they take more preparation time than the average dish, they are worth it. Try Tamales with Shredded Pork Filling with Ortega diced green chiles. To save time, make the filling ahead of time.

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Tomatillos
Tomatillos look like small green tomatoes and are covered with a thin, papery husk and like tomatoes, are a fruit. Choose small tomatillos, and store loose in the vegetable bin of the refrigerator. Before use, peel off the husk and rinse to remove the sticky coating on the surface of the tomatillo.

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Vegetarian Mexican Dishes
Mexican food is very adaptable to vegetarian cuisine. Try one of these meatless Ortega favorites: Cheese Enchiladas with Green Chiles; Chile Relleno Casserole; Green Chile Quesadillas; Spinach and Mushroom Enchiladas; Vegetarian Fajitas; Veggie Quesadillas orZesty Vegetable Enchiladas.

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Wedding Cakes
These luscious "cakes" are really cookies. South of the border, these round cookies are often rolled in powdered sugar and wrapped in white tissue paper, like a bridal veil. The ends of the paper are twisted so they look like bonbons. Chocolate Chip Mexican Wedding Cakes combine two favorite flavors of Mexico, chocolate and cinnamon. For the best flavor and texture, be sure to use butter – not margarine.

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