Cilantro - pronounced [sih-LAHN-troh]
This member of the carrot family is also referred to as Chinese Parsley and Coriander.  It is actually the leaves (and stems) of the Coriander plant. Cilantro has a very pungent odor and is widely used in Mexican, Caribbean and Asian cooking.   The Cilantro leaves look a bit like flat Italian parsley and in fact are related. 

Jalapeno Peppers
Jalapeños have become an American institution and a basic feature of sports stadium and bar fare. In these settings jalapeños are used to spice up nachos or are deep-fried after being stuffed with cheese. They are also a mainstay in Mexican, Indian, and Thai cuisine.

Mango
Selecting the ripeness of mangos can be determined by either smelling or squeezing. A ripe mango will have a full, fruity aroma emitting from the stem end. Mangos can be considered ready to eat when slightly soft to the touch and yielding to gentle pressure, like a ripe peach. The best flavored fruit have a yellow tinge when ripe; however, color may be red, yellow, green, orange or any combination.

Mortar and Pestle
A mortar is a bowl shaped container made of a hard wood, marble, pottery, or stone. The pestle is a bat shaped tool that is used to grind inside the mortar (bowl) and pulverize grains, herbs, and other food substances as well as medicines.

Oregano
Oregano is an important culinary herb. It is particularly widely used in Greek and Italian cuisines. It is the leaves that are used in cooking, and the dried herb is often more flavourful than the fresh.

Serrano Peppers
The chile that's smaller and hotter than a Jalapeno. The Serrano's life cycle resembles a leaf's: These small, skinny, pointy chiles are about five times hotter than jalapenos.

Tomatoes
There are many different kinds of tomatoes used in salsas:

Ripe Tomatoes
Green Tomatoes
Roma Tomatoes
Plum Tomatoes
Tomatillos

Tomatillos
Tomatillos look a lot like tiny green tomatoes. They are actually a relative of the gooseberry family. They’re flavorful and used in many sauces, particularly salsa verde, or green sauces.

Tequila
Tequila is the national drink of Mexico. Originally created by the Maya in the form of pulque, a less potent drink made from the agave cactus, it was discovered by the Spaniards when they arrived in Mexico. After much experimenting with different types of agave, tequila was invented. It is made from the blue agave and is about 80 proof. Use Tequila shot glasses to drink Tequila.

Margaritas
Margaritas are the national drink of Mexico. Made usually from equal parts tequila, Controy and fresh lime juice, they are served either blended with ice or on the rocks in a salt-rimmed glass.

Avocados
Avocados are delicate, delicious and healthy fruits that are used to make guacamole, or sliced and served as a garnish to many Mexican food meals. They are oval in shape, with either a dark green, rough skin or a smooth medium-green skin. They must be used when they are slightly soft. Skin and peel, remove seed and use in your recipe as noted.

Comal
A Comal is a large, round, flat, cast iron skillet used to blister chiles and make tortillas. Originated in the state of Oaxaca.




Tortilla Press
A Tortilla Press is a device used to flatten balls of masa (corn meal dough) into thin patties to be briefly cooked for tortillas.


Tamales
Tamale or Tamales are made from masa dough filled with meat, vegetables and spices, or fruit and wrapped in a corn husk (or banana leaf) and steamed until hot.
Chicken.

Salsa
Salsas or Salsa is the most basic dish in any Mexican food meal, often served as an appetizer with chips and used to jazz up everything from eggs to main courses. Salsas can be made from fresh, raw vegetables or cooked. Every Mexican food chef has their own particular way of making salsa. No two are ever alike! Basic ingredients are chiles, tomatoes, onions, cilantro and spices.