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A spicy Mexican dish consisting of various ingredients, such as ground meat, beans, ripe olives, vegetables and seasoning, wrapped in cornmeal dough.

A variety of flour made from blue corn. It is often used for a number of Mexican dishes including tortillas, tamales, and dumplings.

A tall flowering plant native to Mexico that is commonly served fresh as a vegetable green or dried and used as a seasoning.

The green leaf that grows on a banana tree, which can be dried, cleaned, cut to size, and then used as a wrap for steaming or heating food.

A type of flour milled from dried kernels of yellow corn. It is similar to cornmeal except that it is ground to a finer consistency than cornmeal.

An aromatic herb, with an aroma similar to nutmeg or black pepper, that grows 6 to 8 feet tall and is commonly used for seasoning Mexican food dishes and mole verde.

A traditional Mexican food dish that is served as both a main dish and as a filling for various food wraps.

An aromatic leaf from the pepper family of plants that is typically grown in southern Mexico and northern South America and used as a food wrap.

A dark green, tapering and narrow pepper that is five to seven inches long. When fully mature it turns a dark brown.

Dry corn dough used to make corn tortillas. In Spanish, masa means ''dough'', which in Mexico can be translated to mean ''corn dough'', an essential ingredient in Mexican cooking.

The outer pod or shell covering a seed or fruit. A husk is also called a hull. Some husks, such as those from corn, are used in the preparation of foods for cooking.

A type of corn that is usually associated with the multicolored ears that are used as a popular decoration for seasonal displays, especially during the autumn months.

A type of corn that is usually associated with the multicolored ears that are used as a popular decoration in the autumn months.

A spicy, rich Mexican Mole sauce, also known as red Mole, which is a mixture of onion, garlic, chile peppers (commonly pasilla and ancho), ground nuts or sesame seeds, toasted bread, spices, sunflower or soybean oils, sugar, and occasionally a small amount of sweet chocolate.

A fresh Mexican cheese, made from cow, sheep or goat's milk, that has a soft, crumbly texture. White in color, this cheese has a slightly salty, yet mild smooth flavor with a somewhat acidic aftertaste.

The outer covering on an ear of corn, which can be dried, cleaned and used as a wrap for steaming food.

Translated from Spanish into English it means "dough flour", an ingredient that is a powdered form of a dough made from dried hominy.

A spicy Mexican condiment which is a mixture of pumpkin seeds (pepitas), ground nuts and sesame seeds, tomatillos, green chile peppers (typically poblano or serrano), spices, soybean oils, bread or crackers (wheat flour and corn starch), sugar, and other seasonings.

A group of traditional Mexican pastes that are made into sauces that range in flavor from delicately spicy to very rich and spicy.

A spice blend consisting of one or two types of dried red chiles that are ground and pulverized into a fine powder.