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An egg omelet or a lightly scrambled egg dish prepared with stir-fried meats and vegetables that may be baked, prepared on a stovetop, or fried.

A Mexican dish consisting of thin strips of cooked meat, typically beef or chicken, that are placed into a tortilla with other ingredients and rolled up to be eaten out of hand or on a plate.

A jagged leafed herb, popular in Mexican cooking, that is considered to be a weed in many regions. It provides a pungent pine-like odor and a similarly strong, unique flavor, similar to licorice or mint.

An herb which belongs to the parsley family of plant, that develops fine feathery leaves from a single stalk.

A firm textured, somewhat crumbly white Mexican cheese, traditionally made from goat's milk but also made from cow's milk.

A favorite herb that grows as the green leaves of the coriander plant that resemble a parsley-like green plant.

A process of cooking pie crusts and pastry shells before adding the fillings, sometimes referred to as "baking empty" or "cooking empty." Some pie fillings, quiche ingredients, or other similar added foods may not take as much time to cook as the crust or as the pie or a tart, so the crust is baked before the filling is added to give the crust an even consistency and a golden brown appearance.

A leafy, green herb that is a member of the mint family of plants. Providing an intense but sweet and subtle flavor, Basil is a very common ingredient used in Mediterranean cooking.

A flavoring produced from dissolving the oil of anise seeds into alcohol. The extract has a sweet licorice taste and is used as a flavoring for cooking.

A concentrated flavoring made from the combination of almond oil with alcohol. It is used as a flavoring in many recipes, especially cakes and pastries and it can be purchased in various sized bottles.