27 Essential Words And Phrases To Know At A Mexican Restaurant

Mexican food is one of the most interesting, flavorful, and not to mention popular cuisines in America today (Americans spent more than $66 billion at Mexican restaurants in 2021, per Statista). In fact, Mexican cuisine is now ranked as the third most popular in the world. Mexican cuisine boasts a rich tapestry of flavors and ingredients, with centuries of tradition dating back to Mayan and Aztec times. At the same time, Mexican cuisine is evolving quickly in a contemporary setting, with Southwestern food, which has roots in Mexican and Texan ranching culture, emerging as a popular cuisine in the last several decades.

That said, navigating a menu filled with unfamiliar terms can be daunting. Whether you don't understand what you're ordering, or you simply feel afraid to pronounce the words wrong, ordering traditional Mexican fare may seem impossible. Fear not! This guide will equip you with the essential knowledge to confidently order at any Mexican restaurant. From traditional dishes like enchiladas and tamales to staples like arroz and frijoles, each term offers a glimpse into the vibrant culinary heritage of Mexico. After this crash course, you will feel confident ordering anything off the menu in any Mexican restaurant.

Frijoles (free-hole-es), Spanish for beans, is another cornerstone of Mexican cuisine, featuring prominently in a variety of dishes. While frijoles could refer to any type of bean, it will usually mean black beans (frijoles negros), pinto beans (frijoles pintos), or kidney beans. 

Frijoles refritos, or refried beans, are a popular side dish made from stewed pinto beans which are then mashed, then fried with onion, garlic, fat (traditionally lard), and seasoning. Frijoles, steeped in tradition, are the flavorful workhorse of Mexican cooking.

Cotija (ko-tee-ha) cheese (queso cotija), originating from Cotija de la Paz in Mexico, is a salty, cow's milk cheese used as a seasoning similar to how Italian cuisine uses parmesan. Aged for at least a year, it boasts a crumbly texture similar to feta but with a unique flavor profile. In fact, many European restaurants use feta as a substitute, despite the difference in flavor. 

Cotija is often used as a topping for tacos and enchiladas. A sign of authentic Mexican cuisine on any menu, the word "cotija" is a valuable one to know for the educated restaurant-goer.

Masa (mah-sah) is perhaps even a more important component of Mexican cuisine than arroz and frijoles. The term refers to a dough crafted from hominy (corn), water, and a pinch of salt. This versatile ingredient serves as the foundation for various traditional Mexican dishes, notably corn tortillas. 

Since food wrapped or cooked into masa is portable, these dishes are extremely common in traditional Mexican cuisine, because laborers, soldiers, or travelers could carry their lunches with them. This is why dishes like tacos, gorditas, and tamales are so widespread.

Fajitas (fah-hee-tas), a Tex-Mex favorite, is a dish that, while popular in Mexican restaurants, actually originated in the American Southwest. Fajitas consist of grilled beef or chicken served sizzling on a skillet with onions and peppers. Accompanied by tortillas, guacamole, sour cream, and salsa, they offer a DIY approach to Southwestern food.

Emerging from the cattle ranches of West Texas and Northern Mexico, fajitas evolved from the practice of grilling meat over open flames. The term "fajita" derives from the Spanish word "faja," meaning "belt" or "sash," referencing the long, thin cut of skirt steak traditionally used.

Empanadas are pastries with a rich history and global appeal. Originating from Spain, these crescent-shaped delights are made from flour or masa and filled with a variety of ingredients. Common fillings include either chicken or vegetables like bell peppers and onions — though the options are infinite, especially in contemporary Mexican kitchens. 

Empanadas can be fried or baked until golden brown, creating a crispy exterior that encases a flavorful interior. This dish, which is so popular that cuisines all over the world have adopted their own version, is definitely a must-try.

Elotes (eh-LOH-tes), deriving from the Spanish word for corn, is a quintessential Mexican street food. Typically enjoyed during summertime, elotes are synonymous with street carts and vibrant flavors. The dish features fresh corn on the cob slathered with mayonnaise or butter, sprinkled with chili powder, coated in cotija cheese, drizzled with lime juice, and garnished with cilantro. 

With their humble origins as street fare, elotes are proof that any dish can be rebranded, as the snack is now a popular appetizer in many upscale Mexican eateries.

Sauces are one of the most important aspects of Mexican cuisine. Salsa, which is simply the Spanish word for "sauce," has taken on a more specific meaning in the realm of Mexican cuisine. It typically refers to a savory blend of diced fresh tomatoes, onions, and chili peppers, often served as a dip or condiment. This vibrant mixture adds a burst of flavor to various dishes, from tacos to tortilla chips. 

While salsa can vary in spiciness and ingredients, its essence lies in its ability to complement and enhance the flavors of Mexican cuisine.

Mole (MOH-lay) derives from the Aztec word molli, meaning "sauce." It's a complex Mexican sauce made with chilis, fruits, nuts, and spices like cumin and cinnamon. Despite its association with chocolate, not all mole variations include it. 

Crafting mole is an intricate process, often taking hours or even days; the result is a symphony of flavors, where chocolate (sometimes), chilis, garlic, and cinnamon come together to create a unique taste profile. Mole sauce is often cooked with chicken (chicken mole), enchiladas, or even tacos.

Barbacoa (bar-bah-ko-ah), originating from the Taíno language, is the ancestor of the word "barbecue." It originally referred to a wood-burning pit used for cooking meats. In Mexico, barbacoa evolved into a tradition involving slow-cooking meat in a pit lined with heated rocks and agave or maguey leaves. This method produces tender shredded meat, often beef, lamb, goat, or mutton. 

While barbacoa is frequently seen at restaurants, the dish is not frequently made at home, simply because of the labor that goes into cooking it.

Carne (car-nay) asada, translating to "grilled meat," is a beloved staple of Mexican cuisine. This dish typically features marinated beef, commonly skirt or flank steak, grilled over an open mesquite fire. The marinade often includes garlic, jalapeños, and citrus juices like lime and orange, which tenderize the meat and infuse it with tangy flavor. Simple seasonings like salt, pepper, and cilantro complement the marinade. 

Carne Asada's versatility allows it to serve as a base for various dishes, accommodating a range of toppings and preparations. Loved for its juicy, flavorful taste, carne asada embodies the rich tradition of Mexican grilling.

Chilaquiles (chee-lah-key-les), a beloved Mexican breakfast staple, consist of fried tortilla pieces smothered in salsa verde or red sauce. This flavorful dish is a perfect solution for using up leftover tortillas, as they are fried until crispy and then topped with zesty salsa. 

Chilaquiles can be customized to suit individual preferences, with additional toppings like shredded chicken, eggs, cheese, avocado, and crema. Despite their simplicity, chilaquiles pack a punch of flavor, combining the crunchiness of tortillas with the boldness of salsa.

Horchata (or-CHAHT-ah), a beloved beverage in Mexico, is a refreshing concoction made from rice water infused with cinnamon and vanilla. This creamy, sweet drink is a staple on Mexican menus, offering a delightful combination of comfort and freshness. The drink is made by soaking raw rice and cinnamon in water and then blending with milk, vanilla, and sweetened condensed milk. 

Perfect for sipping on a hot day as a treat or as an accompaniment to a spicy meal, horchata is cherished for its delicious, sweet taste and cooling properties.

The sopapilla (so-pay-pee-yah) originated in New Mexico over 200 years ago, when the region was still a part of Mexico. The dish consists of a crispy fried pastry traditionally topped with sugar or honey and spices like cinnamon and served as a dessert. However, sopapillas can also be enjoyed as an entree when stuffed with savory fillings like meat, cheese, and peppers. 

Regardless, these delightful pastries remain a cherished part of Hispanic culinary traditions, offering both sweet and savory indulgence.