Ciudad Food Glossary A-G




	A Achiote Paste- this is a bright orange seasoning paste from the Yucutan made of ground annatto seeds; it is often thinned with vinegar or citrus juices for marinades and sauces Adobo - a sweet and smoky Latin American barbecue sauce Ancho Chile Pepper - a dried brown wide-shouldered poblano pepper with a mellow sweet bell pepper flavor Anejo Cheese - also known as cotija; it is a salty, crumbly, white cheese similar to feta in appearance; romano or washed and dried feta are good substitutes Annatto - also known as bija, bijoul, and roucou; this is the fruit and seeds of a tree native to tropical America; the dye from the fruit is orange and the seeds are ground and used as a spice in the Latin American kitchen Antipasto - this dish consists of marinated black and green olives, spiced almonds, chorizo, and a hunk of Garrotxa (Spanish goat cheese) Arbol Chile Pepper - a thin, papery, dried red chile that is mouth-searingly hot; it is the easiest chile to find and is often sold in the supermarket as a Chinese hot pepper Argentine Empanadas with Swiss Chard - turnovers filled with braised swiss chard and manchego cheese; they are baked and served with chipotle crema and tomatillo sauce Argentine Empanadas with Wild Mushrooms - turnovers filled with sauteed wild mushrooms (shiitake, crimini, and portobello mushrooms) and Jack and Ranchero cheeses; they are baked and served with chipotle crema and tomatillo sauce Arepas - corn cakes commonly found in Chile and Venezuela; fresh corn, onion, eggs, sugar, salt, flour, baking powder, red pepper, butter, salt, black pepper Arepaswith Marquez Sausage and Romesco Sauce - served with a salad of parsley leaves and orange segments Arugula - also called rocket, rugula, and rucola; bitterish, aromatic salad green with a peppery mustard flavor Arugula and Celery Root Salad – with roasted pepita pumpkin sedds and Lemon Vinaigrette B Beef Short Ribs with Panca Pepper Sauce - a 10 to 12 oz. portion of beef ribs cut across three bones about 1 1/2 inches thick and glazed with a panca-tamarind mixture; served with warm Peruvian Potato Salas, pineapple plantain mojito, and sauteed mustard greens Bilbao Chorizo – from Bilbao, Spain; sausage made with pork, paprika, garlic, salt Black Beans - cooked exactly as they are in Cuban homes; black beans, bacon, onion, bell peppers, bay leaf, salt, pepper Black Pepper - always keep a good pepper mill at your side as you cook Bonaito - a white fleshed Latin American sweet potato Braised Red Cabbage - red cabbage, white wine, bay leaves, golden raisins, salt, white pepper, butter Brunoise - a mixture of vegetables that have been finely diced C Cabbage Cortido – traditional pupusa accompaniment of shredded cabbage, carrots, salt, pepper, vinegar Cabbage, Watercress, and Avocado Salad - tossed with pickled onions, red wine, olive oil, salt, pepper Cabrales Cheese - a Spanish bleu cheese, semi-hard goat's milk cheese from mountain regions of Northern Spain Cabrales Dressing - oregano, chives, lime juice, olive oil, cabrales cheese Cabrales Gremolata - a crumbly cheese topping of bread crumbs, parmesan, parsley, garlic, anchovies, cabrales cheese Calamari with Bilbao Chorizo, White Beans, and Roasted Peppers - sauteed and served with grilled bread; squid rings and tentacles, white beans, garlic, red bell pepper, fish stock, butter, parsley, chorizo, red pepper flakes Calf's Liver - the liver is the largest and one of the most important organs; immense nutritional value when from young animals that have not yet absorbed and accumulated unwanted chemicals, medicines, and hormones; livers from younger animals are more tender and have a milder odor and flavor than those of more mature animals; calf's liver is a paler pinkish-brown compared to the reddish-brown beef liver; our dish is served with crispy potatoes, braised red cabbage, pearl onions, wild mushrooms, pinenuts, and sherry vinegar sauce CrispyPotatoes - thinly sliced potatoes are tossed with olive oil and salt and then baked Canary Bean - native South American white bean Chayote – mild flavored squash from Latin America; pale green in color Cheese – Anejo Cheese - also known as cotija; it is a salty, crumbly, white cheese similar to feta in appearance; romano or washed and dried feta are good substitutes Cabrales Cheese - a Spanish bleu cheese, semi-hard goat's milk cheese from mountain regions of Northern Spain Cotija Cheese - also known as anejo; it is a salty, crumbly, white cheese similar to feta in appearance; romano or washed and dried feta are good substitutes Garrotxa - an aged Spanish goat cheese Manchego Cheese - Spain's most famous cheese; it is a rich, golden, semi-firm cheese with a full, mellow flavor; Monterey Jack or muenster can be substituted Panela Cheese - it is a mild, milky-tasting, fresh white cheese often sold in rounds; a ricotta, farmer's, or dry cottage cheese can be substituted Ranchero Cheese - a medium cheese that is between panela and cotija in both texture and flavor Cheese and Loroco Pupusas - round stuffed "tortillas" filled with bell peppers, loroco flower buds, and lots of cheese; they are cooked on the griddle and served piping hot so that the cheese oozes out when pulled apart; served with Cabbage Cortido, Roasted Tomato, and Yellow Pepper Hot Sauce Chile Peppers – Ancho Chile Pepper - a dried brown wide-shouldered poblano pepper with a mellow sweet bell pepper flavor Arbol Chile Pepper - a thin, papery, dried red chile that is mouth-searingly hot; it is the easiest chile to find and is often sold in the supermarket as a Chinese hot pepper Chipotle Chile Pepper - this dried and smoked version of a ripened jalapeno chile is a hot and smoky little chile that adds an intricate dimension to anything it touches Habanero ChilePepper - also known as a scoth bonnet chile pepper; extremely hot and distinctive flavor; small and lantern-shaped; native to the Caribbean, the Yucatan and the north coast of South America; ranges from light green to bright orange when ripe Jalapeno Chile Pepper - a smooth, dark green pepper that is less hot but more peppery than the arbol and habanero chile peppers Panca Pepper - a chile pepper that is native to South America; it is like a sweet chipotle chile pepper Poblano Chile Pepper - this is Mary Sue and Susan's favorite fresh green chile; the hotness of this chile can vary greatly; its medium-size, thick-skin, and wide-shouldered shape makes it ideal for stuffing and roasting Rocoto - a South American chile pepper, it is spicier that the panca pepper Scotch Bonnet ChilePepper - also known as a habanero chile pepper; extremely hot and distinctive flavor; small and lantern-shaped; native to the Caribbean, the Yucatan, and the north coast of South America; ranges from light green to bright orange when ripe Serrano Chile Pepper - a small, slightly pointed pepper with a very hot and savory flavor; its smooth, bright green skin turns orange, then yellow as it matures Yellow Chile Peppers - a South American chile pepper Chile Lime Flat Bread - flour tortilla, cayenne, salt, pepper, oil, lime juice Chimichurri Vinaigrette - olive oil, red wine vinegar, garlic, parsley, crushed red pepper, salt Chipotle Chile Pepper - this dried and smoked version of a ripened jalapeno chile is a hot and smoky little chile that adds an intricate dimension to anything it touches Chipotle Crema - chipotle chile, adobo, tomato, shallots, garlic, thyme, cream Chorizo - sausage made with pork, paprika, garlic, salt Cilantro - also known as fresh coriander; it is a thin-leafed bright green herb; similar in appearance to Italian parsley Citrus Vinaigrette - orange juice, lemon juice, lime juice, olive oil, salt, pepper Ciudad Succotash - butternut squash stew served over sauteed watercress Congrio - this is the Chilean word for Sea Bass Congrio con Pebre - translated as "Fish with Salsa"; in this national dish of Chile, a 6-ounce piece of Chilean Seabass is poached in a white wine fish broth and served with a salsa Criolla Sauce - olive oil, bacon, scotch bonnet chile pepper, garlic, butter, sugar, red onion, celery, red bell pepper, yellow bell pepper, sherry vinegar, bay leaf, cayenne, black pepper, salt, tabasco, thyme, basil, oregano, beef stock, tomato concasse CrispyPotatoes - thinly sliced potatoes are tossed with olive oil and salt and then baked Cuban Fried Chicken Salad - pieces of boneless chicken breast are dredged in seasoned flour, fried, and combined with mixed greens, black beans, roasted red peppers, a cumin-orange vinaigrette, and yuca fritters Cuchifrito - translates as "little fried things" Cumin - dried fruit of a plant in the parsley family; shaped like a caraway seed Cumin Fries - potato, cumin, salt Cumin-Orange Vinaigrette - orange, sherry vinegar, cumin, black pepper, olive oil, salt Cumin Scented Cabbage - toasted cumin seeds, green cabbage, butter, white wine D Dandelion Greens - jagged-edged and bright, green leaves with a slightly bitter and tangy flavor Deviled Egg - egg, mayonnaise, dijon, capers, parsley E Ecuadorian Salmon Tartare with Plantain and Yautia Chips - served very cold on a banana leaf with South American olives, suncorn, and a deviled egg El Cubano Sandwich - a thin slice of roasted pork, sliced ham, swiss cheese, pickles, and garlic essence are placed between slices of homemade bread and pressed until cheese is melted and bread is crisp on both sides Empanadas - homemade turnovers Empanadas with Swiss Chard - turnovers filled with braised swiss chard and manchego cheese; they are baked and served with chipotle crema and tomatillo salsa Empanadas with Wild Mushrooms - turnovers filled with sauteed wild mushrooms (shiitake, crimini, and portobello mushrooms) and Jack and Ranchero cheeses; they are baked and served with chipotle crema and tomatillo salsa Epazote - a wild green herb with flat, pointed leaves; its pungent aroma is an acquired taste that adds an incomparable complexity to any dish F Flat Breads - we offer two types (chile lime and seeded)