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Enchilada:
A red corn tortilla rolled around jack cheddar
cheeses, or your choice of meat and cheeses,
then topped with our mild chile sauce plus
more cheese and baked to perfection. Can be
made with flour tortilla too!
Taco:
We prepare our tacos in the traditional "deep
fried meat in the shell style" or you
may choose crispy regular "American style"
or even served in a soft flour tortilla.
 Tamales:
Fresh ground corn masa, wrapped around filling
in a corn husk, and steamed to perfection.
Beef are served with chile con carne and chicken
are served with chile con queso. Homemade
by Juan's mom.
Machaca:
Tender lean beef, also known as shredded beef,
made from lightky seasoned roast.
Tex Mex Beef: Highly
seasoned ground beef cooked with onions and
fragrant spices. |
Chile
or Chili: They are both words
that have reference to and mean "peppers",
however, they both can also have meanings that
are attributed to meat based stews that usually
include "peppers".
Juan's
Non-Refried Beans: We serve
a smashed pinto bean product that has the
appearance and taste of refried beans, but
we have skipped the refrying process. Good
for the heart and taste buds!
Chips
and Salsa: Juan serves crisp
corn tortilla chips and three sauces with
your meal. The salsas are as follows: Fresca
(mild and chunky), Picante (smooth and medium
spicy hot), and Iguana (for fire breathers
and only on request). We make the chips and
salsa daily in each of our stores. We believe
that ours are much better than store bought
products, which as you know are not cheap
on price, and we have included the cost in
your meal price.
Pappitas:
Fried diced potatoes seasoned with chile powder
and garlic and served on top of enchilada
sauce.
Sauteed
Chicken: Strips of chicken
breast seasoned with black pepper, onion and
mild chiles, then sauteed til very tender.
You may know by other name "shredded
chicken". |
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Full Diccionario |
Aguacate - avocado
Ajo - garlic
Albóndigas - meatballs
Al horno - oven-baked
Ancho - a Poblano chile that has been
dried and turned a black-red color; means wide
Anejo - aged or perfected with time
Antojito - an hors d'oeuvre or small
snack food
Arroz - rice
Asar - to roast or broil
Barbacoa - barbecued meat
Borracho - cooked with wine, tequila
or beer; means drunk
Buñuelo - puffy, sweet, deep-fried pastry
Burro - large flour tortilla wrapped
around a filling
Calabaza - squash, pumpkin
Caldo - soup, broth
Caliente - hot to the touch (temperature)
Camarón - shrimp
Canela - cinnamon
Capirotada - spicy bread pudding served
during Lent; means a little bit of everything
Carbon - grilled over charcoal
Carne - meat, specifically beef
Carne seca - dried beef jerky, shredded
and spiced
Cazuela - a stew pot; at El Charro the
name of a hearty beef soup of carne seca
Cebolla - onion
Cerveza - beer
Ceviche - salad made of fish ``cooked''
in lime juice
Chalupa - corn masa tart or boat, fried,
then topped with meat, fish, beans or vegetables;
means canoe
Chilaquiles - corn tortilla pieces covered
with a chile or tomatillo based sauce and cheese,
and baked in a casserole
Chile or Chili - they are both words
that have reference to and mean "peppers"; however
both can also have meanings attributed to meat
based stews with peppers as an ingredient. Chili
can also be a spice mixture that includes ground-dried
peppers
Chili powder - commercially, the product
made from ground red chiles, including a variety
of other spices, sold in little cans and spelled
with an ``i.'' El Charro does not use it.
Chimichanga - deep-fried burro; means
thingamajig
Chorizo - spicy pork and beef sausage
Chuleta - chop or cutlet
Cilantro - coriander or Chinese parsley,
which you either love or hate
Coco - coconut
Comal - heavy, round griddle for baking
tortillas
Dos - number of margaritas that will
definitely require a designated driver!!
Ejote - String bean
Elote - corn; sometimes helote
Empanada - turnover
Enchilada - a corn tortilla rolled around
just about
anything, usually a meat, then topped with sauce
and cheese and oven-baked
Enrollado - rolled
Ensalada - salad
Escabeche - pickled
Fideos - vermicelli; thin pasta
Fajitas - make your own tacos with grilled
meats and soft tortillas
Flan - baked custard with caramel coating
Flauta - corn tortilla tightly rolled
around a filling, then deep fried; means flute
Frijoles - beans, usually pinto
Gallina - hen
Garbanzo - chickpea
Gazpacho - cold, spicy tomato soup
Granada - pomegranate
Gringo - one of those North Americans,
usually from Ohio or New York, who think they
are the only ones, who have eaten real authentic
Mexican food
Guacamole - mashed avocado salad or dip
Guajolote - in Mexico, turkey; pavo is
turkey in other Spanish-speaking countries
Harina - wheat flour
Huevo - egg; also blanquillo
Jamón - ham
Jícama - a crisp, white, edible root
Juan's Beans - smashed pintos that are
not re-refried in lard. Oven-baked to thicken
and topped with jack cheese
Kahlúa - coffee-flavored liqueur made
in Mexico
Lechuga - lettuce
Machaca - tender lean beef, also known
as shredded beef, made from lightly seasoned
roast
Maíz - corn
Mano - a piece of volcanic rock used
with both hands to grind food against another
rock; means hand
Manteca - lard |
Mantequilla - butter
Margarita - tequila based cocktail invented
in South Texas, made with orange liquors and
lime-juice. Usually served in glass with salted
rim.
 Mariscos
- shellfish; fish is pescado
Masa - dough, usually referring to ground
hominy, called nixtamal
Menudo - tripe soup; New Year's Day tradition
to ease hangovers
Metate - slab of volcanic rock on three
legs used for grinding corn. In the old days,
the one in El Charro's kitchen was used to shred
carne seca.
Miel - honey
Molcajete - volcanic rock shaped like
a bowl in which food is ground
Mole - unsweetened chocolate and chile
sauce; means paste or sauce or milled
Molinillo - hot chocolate beater, usually
made of caned wood
Nachos - crisp tostitos baked with a
good melting cheese on top
Naranja - orange
Nixtamal - hominy; raw corn grains, soaked
in lime, then ground to make a dough (masa)
for tortillas, tamales, chalupas
Nopales - cactus pads cooked and used
like okra
Oja - corn husk, used to wrap tamales;
sometimes hoja
Olla - clay pot; a utensil in which beans
are simmered
Pappitas - our version consists of fried
diced and seasoned potatoes served on top of
enchilada sauce
Pan - bread
Pepino - cucumber
Picadillo - meat hash
Picante - hot to the taste buds
Piloncillo - brown sugar formed into
a cone for marketing
Pimienta - black pepper
Pipián - a sauce made of pumpkin seed,
chile and spices
Poblano - a variety of chile
Pollo - chicken
Postre - dessert
Pozole - traditional soup made with a
clear meat stock, peppers, tomatoes, hominy,
pork or chicken
Quesadilla - grilled cheese sandwich
made with a tortilla
Queso - cheese
Rábano - radish
Relleno - stuffed
Repollo - cabbage
Ristra - string of dried red chiles
Sal - salt; sin sal means without salt,
useful to know when ordering a tequila cocktail
called a margarita, which usually is served
with its rim coated with salt.
Salsa - sauce
Sangría - a drink made of red wine, brandy,
sugar, oranges, lemons and apples
Sangrita - a palate cleansing drink usually
sipped after a shot of tequila. Made from fresh
citrus juices, chiles and tomato juice
Shredded or Sauteed Chicken - Iguana
Mia uses only 100% breast meat chicken, then
we cook it up with black pepper, mild green
chiles and a touch of onion.
Seco - dry
Sopa - soup
Suiza - "swiss" or with tomatillo and
heay cream sauce or white creamy cheeses.
Taco - a corn tortilla folded over a
filling
Tamal (plural is tamales) - a corn husk
stuffed with masa, meat or beans
Tatemar - verb meaning to roast, peel
and seed green chiles
Tequila - distilled liquor made from
agave, or century plant
Tex-Mex Beef - highly seasoned ground
beef cooked with onions and originating in the
American Southwest.
Topopo - a salad shaped like a volcano
or pyramid
Tortilla - a thin, flat bread made from
wheat flour or corn masa
Tostada - toasted; specifically toasted
tortillas or flat fried corn tortilla topped
with beans, cheeses and etc.
Tostitos - fried pieces of corn tortillas
used for nachos, dipping into salsas or making
chilaquiles
Verde - the color of Juan's Iguana!!
Vino - wine |
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