• Anejo: Aged, white and crumbly Mexican cheese resembling feta. Pronounced ahn-YEH-ho.

        • Chicharrones: Pieces of deep-fried pork skin eaten as snacks.Pronounced chee-chah-RROHN-es.

        • Corn tortillas: Fresh corn tortillas are used for tacos. Good corn tortillas should be creamy off-white or pale yellow, slightly thick and stiff.

        • Epazote: The most common fresh herb found in groceries in Mexico, epazote (eh-pa-ZOH-teh) has a pungent scent and is commonly used to season simmering beans.

        • Jicama: Pronounced HEE-ka-ma, is a tuber shaped like a large turnip. Flesh is pale, juicy and crisp with mild, sweet taste.

        • Mole: Pronounced MOE-lay, this is considered the national dish of Mexico. Mole is smooth sauce made from ground paste of many ingredients, including nuts, garlic, onion, spices and always chiles. Available in jars.

        • Pico de gallo: A dry mix of powdered chiles, salt and spices. Pronounced pee-koh day GI-yoh, it is allso the name of a relish made from jicama and oranges seasoned with chili powder and salt.

        • Tamarind: The pod of an evergreen tree that contains tart sticky pulp used in meat marinades, sauces, chutneys and drinks.

        • Tomatillo: Also called Mexican green tomato, the tomatillo (tohm-ah-TEE-oh) is related to the tomatoe but is more tart. Eaten fresh, boiled or roasted. Available fresh or canned.

        — Latin & Caribbean Grocery Stores Demystified

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