Burrito: A filling wrapped in a flour tortilla.
Chalupa: A corn tortilla fried flat with toppings.
Chile Relleno: Poblano Chile stuffed, egg wrapped, and grilled.
Chimichanga: Deep-fried or grilled burrito.
Enchilada: A corn tortilla wrapped around a filling and topped with a sauce.
Flauta: A corn tortilla, filled with chicken, rolled, and deep-fried.
Flatbread: A term referring to unleavened breads of the Native American Southwest
N.M. Relleno: NM Green Chile stuffed with cheese, battered, and deep-fried
Quesadilla: A tortilla filled with cheese and meat, ranchero sauce, and grilled.
Sopaipilla: NM-style fried bread.
Taco: Corn or flour tortilla filled with beef or chicken and topped with lettuce, cheese and tomatoes.
Tamale: Corn masa dough whipped with butter, milk, and corn, wrapped around a filling and steamed in a cornhusk.
Tortilla: A flat unleavened bread made from a dough of corn or flour.

Nachos

Pancho Style: Individual flat chips topped with refried beans, meats or toppings and cheese.
Rosita Style: Nacho chips stacked high and topped with choice of meats and toppings and queso.

Salsas

Pico de Gallo: A hot relish made with jalapenos, onions, tomato, and cilantro.
Salsa Fresca: A mild relish, made with tomato, onion, oregano, and garlic.
Table: A mild to medium-hot salsa made with tomatoes, onion, peppers, garlic, and seasonings.

Sauces

Cajeta: A rich butterscotch flavored sauce from caramelized sugar and evaporated milk.
Enchilada (original style): A very mild sauce of chile powder, spices and chicken stock and a flour roux.
Green Chile: A hot and flavorful sauce of NM Green chiles, spices and chicken stock.
Jalapeno Cream: A medium-hot rich sauce using Monterey Jack and Asiago cheeses, cream, and jalapenos.
Mole: A sauce using chocolate or ground seeds (see Verde).
Ranchero: A mild flavorful sauce of fresh vegetables in a beef stock.
Red Chile: A hot and spicy blend of red chiles, roasted tomatoes and beef stock.
Queso: Cheese.
Verde: A mild flavorful mole using tomatillos, green chiles, nuts, and seeds.

Meats & Fillings

Carne Adovada: Slow simmered pork and hot Mexican chile powder.
Creamy Seafood: A blend of cream cheese, sour cream, and spices mixed with seafood.
Fajita: Grilled steak, chicken, or shrimp, sliced and mixed with vegetables and ranchero sauce.
Ground Beef: Fresh ground beef cooked with fresh vegetables and seasonings
Red Chile Chicken: Slow cooked chicken with red chile powder and vegetables.
Spicy Beef: Sirloin tips cooked with green chiles and spices.

Seasonings, Spices and Peppers

Chipotle: A jalapeno chile, which has been smoked until dry.
Cilantro: The green leaves of the coriander plant. A pungent and flavorful herb.
Habanero: A small lantern shape chile considered to be one of the hottest in the world.
Jalapeno: A small fresh green chile of moderate to hot intensity.
NM Green Chile: Refers to the chile of the Rio Grande Valley it's moderate to hot.
Tomatillos: A small green tomato like plant related to the gooseberry.