| A | B |
|---|
| Latin America | Land mass that stretches southward from Rio Grande to tip of S. America. |
| Aztecs | The original inhabitants of Mexico. |
| conquistador | Spanish conqueror who invaded Mexico during the early 1500s. |
| tortilla | Flat, unleavened bread made from cornmeal & water to make Mexican dishes. |
| frijoles refritos | Refried beans, a popular Mexican dish. |
| chilies | Term used in Mexico for hot peppers. |
| guacamole | A spread made from mashed avocado, tomato, and onion that is popular in Mexico. |
| mole | A complex sauce used in Mexican cuisine. |
| plantain | Green, starchy fruit with bland flavor & looks like large banana. |
| comida | The main meal of the day in Mexico and Spain. |
| siesta | A rest period that usually follows the midday meal in Mexico. |
| Inca | Group of Native S. Americans built large empire in Andes mountains prior to Spanish conquest. |
| manioc | Starchy root plant eaten as side dish & used in flour form in cooking & baking in S. America. |
| cassava | Starchy root plant eaten as a side dish & used in flour form in cooking & baking in S. America. |
| arepa | Corn pancake similar to tortilla that is a traditional Venezuelan bread. |
| aji | The Peruvian and Chilean termfor chilies. |
| ceviche | A marinated raw fish dish served throughout South America. |
| gaucho | Nomadic herders of the Pampas in S. America during the eighteenth & nineteenth centuries. |
| empananda | An Argentine appetizer. |
| dende oil | Palm oil that give Brazilian dishes a bright yellow-orange color. |
| feijoada completa | Brazil's national dish, which is made with meat and black beans. |
