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A traditional Mexican stew or soup that is made by combining honeycomb beef tripe, pazole (hominy, pork, and red chiles), garlic, a pig's, a calf's foot or bone marrow, onions, dried chiles and other various seasonings.

A variety of the red tomato that is similar in color and texture to cherry tomatoes but milder in flavor and smaller in size with a shape like a pear.

Individual servings that typically consist of finely ground meat, fish, poultry, or vegetables compacted together and formed into a shape for serving.

A variety of vegetable that is a cross between broccoli and Chinese kale. It has an appearance similar to asparagus or gai lan, with smaller broccoli buds on top.

An uncooked, smoked, Portuguese-type sausage made from coarsely ground pork butts. It is typically seasoned with garlic, cinnamon, pepper, salt, and cumin seeds and then cured in a vinegar pickling liquid before being stuffed into a casing.

A dry Italian salami, which generally consists of equal parts of pork and beef, however it can be produced with all pork meat.

A very young and small acorn shaped, summer squash that develops a smooth outer skin accented with a scalloped edging around the middle outside of the squash as it matures.

A semi-soft cheese produced in North America from pasteurized cow's milk that may, at times be confused with the European Munster cheese.

A Spanish sheep's milk cheese that has a natural rind with a zigzag pattern pressed into it. This pattern is the result of the curds being drained in special plastic hoops, which cause the pattern to form on the cheese.

A cow's milk cheese from Germany that has a firm texture and a dark brownish colored natural rind. The pale yellow cheese is covered with small random holes and the flavor is rich with a slight smokiness.

A French cow's milk cheese with an off-white color, soft and creamy texture, and an off-white natural rind.

A fruit that is produced by a Mediterranean caper bush. When the plant buds, the tiny bud of the bush is harvested as a caper.

A French cheese made with cow's milk that is a pale yellow to golden yellow color with a hard texture and is produced in large wheel shapes.

An unpasteurized sheep's milk cheese from the French Mediterranean island of Corsica. The cheese is a very pale yellow with an exceptional flavor that is mild and sweet, which becomes richer with age.

A mild flavored Mexican cheese, which is white in color and is very soft and crumbly in texture. When heated, it becomes soft and creamy but retains its shape and will not become runny.

A round flat cake, which is well known as a breakfast food, but is also enjoyed by many for lunch and supper.

A farmhouse cheese of Spain that is made from unpasteurized goat's milk. Covered with a thick, natural grey rind, the cheese is pale white in color, firm to semi-hard and smooth in texture.

A variety of yellow chile peppers typically harvested when they are 4 to 6 inches in length. Often mistaken for the banana chile, the Hungarian Wax pepper has a hotter flavor and is larger in size.

A variety of yellow chile peppers typically harvested when they are 4 to 6 inches in length. Often mistaken for the banana chile, the Yellow Wax pepper has a hotter flavor and is larger in size.

A sheep's milk and milk whey cheese originating in the Basque and Navarre regions of Spain. It is a hard, unpasteurized cheese that comes in various sized cylinders.