[Spanish] wild boar.
[Caribbean] A fish family of over two hundred species, these colorful saltwater fish go by a host of varietal names such as yellowtail, greenback, burnfin, black and amber jack. These delicately flavored fish tend to be large, weighing a much as 150 pounds, and readily available in waters around the world. Tuna and swordfish make good substitutes.
A hare native to North America; originally called "jackass rabbit" because of its long ears; five-pound jackrabbits are about one year old and are best for roasting; the meat is dark, rich and more gamey than rabbit.
[Spanish] small, hard-shelled crab.
Asadero cheese blended and molded with jalapeno chiles; jalapeno jack may be substituted.
The dark green jalapeno is the unripe version of the red which often ships with white veins on the outer skin. This does not affect the flavor or quality. They are about 3 inches long, with a rounded tip. They ripen to red and range from hot to very hot, the smallest being the hottest; they take their name from Jalapa, the capital of Veracruz, Mexico; sold fresh, canned or pickled; when dried and smoked, they are called chipotle peppers. Delicious when roasted, stewed or pickled; both are a delight stuffed with cheese or peanut butter and grilled. Jalapeno Poppers became popular in the 90s. Heat ranges from hot to very hot.
[Spanish] pickled jalapenos.
Thick syrupy mixture of fruit and sugar.
[Spanish] hibiscus; deep red calyxes that cover the blossoms before the flowers open; used to flavor beverages; commonly labeled sorrel in markets.