The Sunday Times Mirror - Giving your taste buds something new

We know this is exactly what you’ve always wanted, so let’s not pretend otherwise. Yes, dictionaries on Mexican Cuisine are few and far between – of course we sympathise if you have despaired of ever telling the difference between an Enchilada and a Burrito. But if you know that a great accompaniment to a salsa is a tortilla (and not a Gloria Estefan track, as many would have you believe), then there is still hope for you, my friend.

Without further ado, let us dive in to the fray. Wilfully ignoring the order of the alphabets we will begin your instruction in the basics of Mexican food.

Tortillas: In Mexican terms a tortilla is a kind of unleavened bread, generally made from maize (corn) or wheat flour. It tends to appear in many dishes, transforming from starter to main course and even sliding into the occasional experimental dessert.

However, a word of caution. If you order a tortilla in Spain, be prepared for a surprise. Here a Spanish tortilla, tortilla española or tortilla de patatas all refer to a common recipe– an omelette with stir-fried potatoes and chopped onion, often served as a staple food in Spanish bars and cafés – with no bread in sight.

Tacos: A taco is a traditional Mexican dish made of a rolled or folded, pliable maize tortilla filled overflowing with some delicious fillings. Meat fillings in tacos, as you can easily believe, are the most common and feature everything from grilled beef and fish, to chicken and pork. Be warned though, that there are numerous regional and personal variations on the theme of taco fillings… so make sure you don’t inadvertently order insects!

Common condiments and additions include chopped onion and cilantro, chillie-based salsa, guacamole, and garnishes such as pico de gallo.

Spanish rice is a dish made from white rice, tomatoes, garlic, onions, and other ingredients.

Salsa: In Spanish or Italian, ‘salsa’ can refer to any type of sauce, but in English it usually refers to the spicy, often tomato-based sauces typical of Mexican cuisine, particularly those used as dips. A common example is Salsa roja (red sauce), usually made with tomatoes, chili peppers, onion, garlic, and fresh cilantro (coriander leaves).

Birria is a spicy Mexican meat stew usually made with goat, lamb or mutton, often served during festive periods, such as Christmas and New Year’s Eve.

Burritos: A burrito usually begins with a mix of meat (beef, chicken or pork) with other ingredients such as rice, beans and salsa. The ingredients are then wrapped in a large flour tortilla that has been lightly grilled (or sometimes steamed) to soften the tortilla and make it more pliable.

Enchiladas: The enchilada is typically made with a corn (maize) tortilla which is fried briefly to soften it, and then dipped in the chosen enchilada sauce.

The tortillas are then filled and rolled up, placed in a casserole, and layered with sauce and possibly other additions such as cheese, chicken, vegetables, seafood, eggs, potatoes and even bananas.

Common garnishes are sour cream, diced or sliced onions and grilled cheese (enchiladas suizas.) Since this is a very simple dish to prepare, the phrase “estas no son enchiladas” (these are not enchiladas) is used, tongue in cheek, in Mexico City to refer to something that is not simple.

Gordita: A gordita consists of a small, thick tortilla made with masa (corn flour).

The gordita is typically baked on a pan and then fried. You can tell a gordita and a taco apart on the basis of the thickness of the tortilla–a taco uses a thinner one. Appropriately, Gordita means ‘little fat one’ in Spanish.

Guacamole is an avocado-based relish or dip from the time of the Aztecs. In addition to avocados, the basic ingredients are lime juice, salt, and a large amount of black pepper.

Variations often include tomato, chillies, onion, coriander, garlic, and other spices. It is usually eaten with tortilla chips, although it can be spooned onto or into almost any savory Mexican dish.

Quesadilla: Taken from “queso,” Spanish for “cheese,” this dish is made up of a tortilla folded over shredded cheese or a cheese slice, which might also include cooked meat and/or peppers.

It is then fried, deep-fried and sometimes spiced with salsa.

The term can also be used for a pair of tortillas, with the cheese and other fillings between them, similarly cooked.