Glossary: The Words of Mexican Cuisine

Agave is a Mexican succulent used to make tequila and mezcal.

Its heart, called the piña, is cooked and fermented; major producing regions include Jalisco and Oaxaca.

Al pastor is marinated pork cooked on a vertical spit called a trompo.

The meat is thinly shaved and served with pineapple, onions and cilantro, in a Mexican tradition inspired by Lebanese shawarma.

Antojitos are small Mexican dishes, often served as street food or for sharing.

Tacos, quesadillas, sopes and tostadas belong to this family at the heart of the taqueria experience.

Barbacoa is meat slowly steam-cooked until exceptionally tender.

Traditionally prepared in a pit oven, this pre-Hispanic technique often uses lamb or beef.

Birria is meat slowly braised in a broth flavoured with chiles and spices.

Originally from Jalisco, it is served in tacos with consommé for dipping; La Toxica prepares its family beef recipe.

A burrito is a large flour tortilla rolled around a complete filling.

Meat, rice, beans, cheese and sour cream may be included depending on the recipe.

Carnitas are pulled pork slowly cooked in its own fat.

This Michoacán specialty becomes tender inside and lightly crisp at the edges.

Cempasúchil is the marigold associated with Día de los Muertos.

Its vivid colour and fragrance traditionally mark altars and paths offered to the departed.

Chinatown Saint-Laurent is our restaurant in Montreal’s Chinatown.

La Toxica occupies the second floor at 1059 Saint-Laurent Boulevard.

Mexican chorizo is a fresh pork sausage seasoned with chiles and spices.

Guajillo and ancho chiles give it its characteristic colour, aroma and heat.

Cochinita pibil is Yucatecan pulled pork marinated with achiote and bitter orange.

Slow cooking in banana leaves yields tender meat, often served with pickled red onions.

Consommé is the rich, spiced broth produced while birria cooks.

It is served beside tacos for dipping or enjoyed as a garnished soup.

Elote is grilled corn on the cob dressed Mexican-style.

Mayonnaise, cotija cheese, chile and lime juice make up the classic street version.

Guacamole is mashed avocado seasoned with lime, onion, cilantro and salt.

It is eaten as a starter, condiment or side.

Mexican horchata is a sweet, chilled drink made with rice and cinnamon.

Its sweetness pairs naturally with tacos and spicy sauces.

House salsa is a sauce prepared on site from tomatoes, chiles, onions and cilantro.

Its texture and intensity vary with the chiles and cooking method.

La Toxica is a Montreal Mexican taqueria founded by Rosa Castellanos.

Its two restaurants, Plaza Saint-Hubert and Chinatown Saint-Laurent, are known for birria and tacos.

Lengua is beef tongue slowly cooked until tender.

Thinly sliced, it fills tacos with a rich flavour and melting texture.

MAPAQ is the Quebec ministry that oversees restaurant permits, among other responsibilities.

Its full French name is Ministère de l’Agriculture, des Pêcheries et de l’Alimentation du Québec.

A margarita is a cocktail made with tequila, orange liqueur and lime juice.

It is usually served on ice or frozen, with a salted rim.

Mariachi is a traditional Mexican musical ensemble.

Violins, trumpets, guitars and voices carry a festive and ceremonial repertoire.

Mezcal is a Mexican spirit distilled from several varieties of agave.

Pit-roasting the piñas can give it a distinctive smoky character.

A michelada is Mexican beer prepared with lime, sauces and seasonings.

Salt, chile and house recipes vary its acidity and heat.

MTL Gaming Centre is La Toxica’s commercial neighbour at 1059 Saint-Laurent Boulevard.

The centre occupies the ground floor and La Toxica is upstairs.

NEQ is the Quebec enterprise number assigned through the business registry.

This unique identifier legally distinguishes each registered business.

Nixtamalization is the cooking and soaking of corn in an alkaline solution before grinding.

The process improves nutrient availability and produces the masa used for tortillas.

Papel picado is Mexican decoration made from intricately cut sheets of paper.

Hung as banners, its patterns accompany festivals and celebrations.

Pico de gallo is a fresh salsa made with tomatoes, onions, cilantro and lime.

The diced ingredients add freshness and texture to tacos.

Plaza Saint-Hubert is our restaurant at 7221 Saint-Hubert Street in Montreal.

This Villeray address is La Toxica’s flagship restaurant.

A quesabirria is a birria taco filled with melted cheese and griddled until crisp.

It is served with the cooking consommé for dipping before each bite.

A quesadilla is a tortilla filled with melted cheese and folded or covered.

It can be made with corn or flour and filled with a choice of meat or vegetables.

RACJ is Quebec’s alcohol, racing and gaming authority.

It issues and oversees restaurant liquor permits, among other duties.

Suadero is a tender cut of beef slowly cooked for taco filling.

Thinly sliced, this meat is especially associated with Mexico City taquerias.

Tacos are tortillas filled with meat, vegetables or other preparations.

At La Toxica, onions and cilantro are served on the side so every guest can dress their tacos.

A taquería is a Mexican restaurant that specializes in tacos.

La Toxica is a Montreal taqueria serving birria, al pastor, carnitas and cochinita pibil, among other fillings.

Tequila is a Mexican spirit distilled from blue agave.

Its production is governed by a denomination of origin, with Jalisco as its best-known region.

Tinga is shredded chicken simmered in a tomato and chipotle sauce.

Originally from Puebla, it fills tacos, tostadas, quesadillas and other antojitos.

A torta is a hot Mexican sandwich served on bread such as a telera roll.

The filling can feature taqueria meats with sauces and garnishes.

A tortilla is a soft corn or flour flatbread that forms the base of many Mexican dishes.

It wraps tacos, quesadillas and burritos, among other dishes.