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Latin Culinary Terms

Teacher: Joan Fratangelo
known as the Mexica potato, crispy root vegetable used raw or lightly cooked
subtropical fruit with green skin and sweet, pink flesh popular throughout Latin America
raw fish or seafood pickled and "cooked" in the acidic juice of citrus fruit
roasted pork served with corn tortillas and salsa
plantain chips
flour made from dried corn
a Mexican cheese that is salty and pungent, used crumbled in tacos, soups, salads, or beans
a hearty soup made from hominy and salted pork
coriander, a leafy herb essential to Latin American cooking
fresh green chile especially popular in Mexico and Central America
fruit that is used more like a vegetable which has been used since the time of the Aztecs, Mayas, and Incas
corn-based appetizer or snack that contains a savory filling, usually wrapped in a dried corn husk and steamed
plantains, a member of the banana family that is always cooked and can be served either savory or sweet.
a base for stews, soups, and meats made with garlic, cilantro, onion, vinegar and spices
called the Mexican green tomato, used to make salsa verde
a large, round, sweet squash that resembles a pumpkin
brick-red seeds with a mildly acidic, earthy flavor used to give foods a yellowish tint
doughnut-like fritters flavored with syrup or honey and often with anise or cinnamon
custard dessert coated with caramel
a Latin American dessert, similar to a donut or cruller
small orange stigmas from a crocus plant used to add color and flavor to rice, soups, and curries
stuffed, savory partry of Spanish origin
smoked jalapeno chile
Puerto Rican and Latin American dish made with mashed plantains and pork cracklings
a tiny, ancient grain cultivated by the Incas which is high in protein and nutrients
a wine punch typically from Spain and Portugal, often served with slices of fruit
also known as manioc or cassava is a white, starchy tropical vegetable originally grown by the indigenous people of Colombia, Venezuela, and Brazil