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Alberjones—dried yellow peas. Amole—soaproot. Arroz con pollo—rice with chicken. Atole—drink made from blue corn meal and water, with salt or sugar, also known as chaqueue. Biscochitos—cookies, especially the popular cookies made with lard and anise for Christmas and other special occasions. Bolitas—small pink beans traditionally grown in the Antonito area. Bruja/o—witch. Buñuelos—fried bread or rolls. Burriñates—pig, sheep or beef intestines, cleaned and roasted. Calabacitas—little round green pumpkins or squashes. Capulines—chokecherries. Carne adobada—grilled, marinated meat. Carne seca—dried meat, jerky. Chamiso—sagebrush. Champes—rose hips. Chaqueue—drink made from blue corn meal and water, with salt or sugar, also known as atole. Chicos—dried tender corn kernels. Chile—the chile pepper. Chile caribe—fresh coarse-ground dried red chile pepper. Chili—the basic dish cooked with red or green chile peppers, garlic, spices, and pork (green chili) or beef (red chili). Comadre—“co-mother”: a fictive kin relationship defining the woman who sponsors one’s child at baptism. Comino—cumin. Compadre—“co-father”: a fictive kin relationship defining the man who sponsors one’s child at baptism. Cueritos—pork skins. Curandera/o—healer. G L O S S A R Y O F S P A N I S H T E R M S Counihan_2PP.indd 227 Counihan_2PP.indd 227 8/20/09 10:15:28 AM 8/20/09 10:15:28 AM A T O R T I L L A I S L I K E L I F E 228 Cusco or cuzco—greedy. Dicho—saying, proverb. Empanaditas—fried pastry turnovers made with meat or pumpkin filling. Envidia—envy, jealousy. Dobladitos—tortillas folded over and then baked. Habas—horse beans. H’ita, h’ito—contraction of hijita, hijito, literally little daughter, little son—a widely used term of affection. Hondra—a Mass held for a dead person five days after the burial. Horno—outdoor oven, used for baking bread, making chicos, and other things. Lengua—beef tongue. Llano—the plains, the flat dry area east of Antonito. Malva—dwarf mallow. Manzanilla—chamomile. Manzanitas—small edible berries. Maravilla—common marigold. Menudo—tripe soup. Morcillas—blood sausages. Olla—pot or cauldron. Ollita—little pot. Oshá—lovage, a widely used medicinal herb used to counter infections and witchcraft. Panocha—sprouted wheat pudding. Panza—the cooked stomach of the sheep or lamb. Penitentes—members of a religious brotherhood who practiced ascetic Catholicism . Piñón—pine nut. Plumajillo—yarrow. Poleo—spearmint. Pozole—corn soaked in lime and dried. Quelites—lambs’ quarters, known as wild spinach. Queso—cheese: the white cheese made from cow’s milk in a form of about a pound and eaten fresh. Ravitos—green onions. Riñones—beef kidneys. Ristras—strings of dried chile peppers. Rotabagas—rutabagas. Semita—bran flour. Sesinas, sesinitas—strips of dried meat, jerky. Siete condados del norte—“the seven contiguous rural counties in northern New Mexico and southern Colorado that have Chicana/o demographic majorities” (Martínez 1998, 70). Sopa—bread pudding. Counihan_2PP.indd 228 Counihan_2PP.indd 228 8/20/09 10:15:28 AM 8/20/09 10:15:28 AM 229 Glossary of Spanish Terms Sopaipillas—fried dough, usually shaped in a half-moon or triangle. Tasol—feed for the cattle. Torta huevo—beaten eggs fried like biscuits. Velorio—wake. Verdolagas—purslane. Yerba buena—peppermint. Counihan_2PP.indd 229 Counihan_2PP.indd 229 8/20/09 10:15:28 AM 8/20/09 10:15:28 AM THIS PAGE INTENTIONALLY LEFT BLANK ...


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