Glossary of Puerto-Rican Dishes (1956)

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  I'll try to beat these Latin American cooking terms with the LOS ANGELES TIMES and any new ancestry.com newspapers from New Mexico, Texas, and (especially) Florida...I've already posted a "bien me sabe" from the LA TIMES.
  Some of these foods are available just outside the parking ticket "fast food court" in the Bronx...I'm trying to learn how to cook these for my new wife, Jennifer Lopez.


PUERTO-RICAN DISHES
by Berta Cabanillas and Carmen Ginorio
Puerto Rico
Baltimore, MD: Waverly Press
1956

Pg. 137:  GLOSSARY
Agualoja  Cold drink made with ginger, cinnamon and molasses; anise seeds may be added, the name is derived from "aloja" a 17th century cold drink made in SPain with honey and spices.

Ajilimojili  Piquant sauce made with hot peppers and garlic to serve with pork, roast pig and other meats.

Ajonjoli  Sesame seed.  The seed of a herbaceous plant, rich in oil of fine quality; the seed is used for "horchatas" and "dulces".

Alboronia  Stew made with chayote and eggs.

Alfajor  Stome kind of pudding which has ground cassava, ginger, brown sugar or molasses.

Alfenique  Stick candy.

Almojabanas  Fritter made from rice floud with native cheese and leavened with plenty of eggs.

Amarillo  Rice plantain.

Achote  Red seeds rich in Vitamin A.  The coloring material is extracted when seeds are cooked in fat; it is used to color rice, soup and other dishes.

Arepitas  Flat, round fritters made of cornmeal and native cheese.

Asopao  Rice with chicken having the consistency of a thick soup.

Bienmesabe  A dessert; sponge cake with cocanut milk and egg sauce poured over it.

Buche de bacalao  The dried lining of the stomach of the codfish.

Butifarra  Link sausage made of pork, seasoned with nutmeg and pepper.

Caldero  Pot made of iron or cast aluminum; has a round bottom and straight sides with two small handles (asas).

Canelones  Large, round macaroni.  From the Italian "cannelloni", meaning "big pipe".

Caramelo  Burnt sugar syrup.

Casabe  Flat, round, dry cake made from grated yuca.

Pg. 138:
Cazuela  Pudding made with sweet potato, pumpkin, cocoanut milk, spices, etc.

Cocada  A dessert made by adding butter and eggs to cocoanut preserve.

Cocido  Spanish stew or thick soup made with chick peas, meat and vegetables.  A one dish meal.

Chicharrones  Pork skin, salted and fried to remove all fat so that it is hard and crusty.

Chorizo  Spanish sausage, made of pork and smoked.

Dulce  (Preserve).  Any fruit cooked in water with sugar.  The fruit gets soft and the syrup heavy, called "almibar" ex. "dulce de coco" or "dulce de papaya" or "dulces en almibar".

Empanada  A meat pie, the dough is made of a grated vegetable such as yuca and a pork filling.

Empanada, carne  Breaded meat.

Escabeche  Any meat or fish pickled in a sauce made with oil, vinegar, pepper, bya leaves and onions.

Flan  A custard, baked in a cup lined with caramel.

Frituras  Name given to a group of fried foods, such as crullers, fritters, etc.

Gandinga  The heart, kidney, liver and lungs of pork cut up into small pieces and cooked.

Gazpacho  Cold soup; main ingredients are: olive oil, vinegar, bread and chopped vegetables.

Gragea  Minute confit.  Used to decorate "sopa borracha" and other desserts.

Guanimes  Boiled pie made of cornmeal, cocoanut milk, sugar and other ingredients.

Hayacas  Boiled pie; the dough or "masa" is made of green corn or pearl hominy and stuffed with a meat filling.

Hojaldre  A spice cake with wine.

Horchata  A cold drink made from sesame seed or almond.  Seed is pounded or ground to extract the "milk", which is mixed with water and sugar.

Lechon  Cut obtained from the round; is long and round like a large sausage.  Called "lechon" (Pg. 139--ed.) because its shape resembles that of a small pig.

Longaniza  A pork sausage seasoned with salt, garlic, pepper, oregano and achote coloring.

Mabi  Fermented beverage made with water, sugar and the bark of the mabi tree (colurina reclinata).

Majarete  Dessert made of rice meal and milk.

Mantecado  A lard cookie; also means French ice cream.

Marrayo o mampostial  Dessert made of grated cocoanut and molasses.

Mazamorra  Grated green corn, milk and sugar and cinnamon made into a delicious dessert.

Mofongo  Fried "tostones" then ground and mixed with ground "chicharrones" shaped into balls.

Mondongo  Lining of the calf or pork's stomach; tripe.

Morcilla  Sausage made from pork blood and seasoned.

Nispero de batata  Sweet potato paste, shaped into balls to resemble the fruit "nispero".

Native cheese  A cheese made at Arecibo, it has a smooth texture, mild flavor, called "Queso de Crema".

Paella  Spanish dish containing rice, meat, and vegetables, very popular in the Valencia region.

Pastel  The dough or "masa" is prepared by grating plantain or yautia and plantain or green bananas.  Prepared with a meat filling the same as the hayaca.

Pastelillos  Fried turnover; may be made with a meat or cheese filling or guava paste.

Pastelon  A meat, fish or poultry pie.

Pilon  (Mortero).  A round wooden utensil with a base (resembles the shape of a goblet) and a cavity to pound or chop food with a pestle.

Pinon  A pie made with slices of ripe platain, string beans. a meat filling and eggs.

Piononos  Slices of ripe plantain shaped into a circle with a meat filling and then fried.

Polvornes  A lard cookie.

Pollo  Young chicken.

Pg. 139:
Ponque  A butter cake; the word ponque is a corruption of the English words "pound cake".

Rancho  A one dish meal prepared for a large group of persons, usually contains meat, vegetables, vermicelli.

Ravioli  A paste rolled into thin squares then stuffed with a meat or chicken or brain and cheese filling.  It is cooked and served with a sauce.

Relleno  Stuffed; stuffed vegetables; stuffed turkey (pavo relleno).

Sancocho  A kind of thick soup with vegetables and meat cut into small pieces.  A one dish meal.

Serenata  A dish consisting of boiled codfish, served with boiled vegetables and garnished with sliced tomato, onion and egg.

Sofrito  A mixture of chopped onion, tomato, pepper, ham and bacon and fried; used as a seasoning for many dishes.

Sopa Borracha  "Drunken soup" a tipsy cake, with a wine syrup and covered with meringue and decorated with comfits.

Sopon  A thick soup.

Surullitos  Cylindrical shape fritters made of cornmeal and cheese.

Tembleque  Pudding made with cornstarch and cocoanut milk.

Tirijala  Some kind of taffy candy made with molasses.

Tostones  Slice of plantain, fried slightly, then pressed down to flatten and fried again to a golden color.

Turron de coco  Candy prepared with sugar and cocoanut milk, has the consistency of a cream candy.