Glossary of Terms

Al Carbon: Grilled.

Al Pastor: Shepherd’s style, slow roasted, marinated pork.

Achioté: A brick red paste or powder with a mild flavor, made from annatto seeds.

Ahogada: Served “drowned,” a sandwich style made popular in Guadalajara Mexico. Braised pork or chicken on a crispy roll served in a bowl with a red chilé broth. Think of it as a Mexican French dip!

Agave: A nectar or syrup extracted from the Agave plant, similar to honey but sweeter. Agave is also the major component of Tequila.

Aji: South American for chili pepper.

Aji Amarillo: The most common type of South American chilé usually yellow or orange. More fruity in flavor than in heat.

Ancho Chilé: Slightly sweet, deep red, dried version of the Poblano chilé.

Avocado Leaves: Slightly licorice flavored leaves from the avocado tree used for wrapping or flavoring.

Adobo: Not to be confused with a Filipino adobo; usually comprised of rehydrated, pureed dried chiles, onion, garlic, salt and sometimes vinegar.

Al a Brasa: Barbequed.

Arroz: Rice.

Arepas: South American corn cakes, usually topped with seasoned meat, vegetables and queso.

Arugula: Leafy green with a peppery taste.

Al a Vara: Literally means roasted on a spit.

Big Island Boar: Wild pigs that live on many of the Macadamia nut orchards on the big island. The nut diet results in a very rich, fatty meat.

Bahia: One of the states of Brazil, on the Atlantic coast known for its seafood.

Chipotle Chilé: Red variety of jalapeno, wood smoked and dried or canned in adobo sauce. Very smoky in flavor and medium spicy.

Ceviché or Cebeché: Small pieces of fish or shellfish, onions, chilé, and sometimes fruits “cooked” in citrus.

Coyotas: Also known as flautas in Mexico, a South American snack that usually contains meat, cheese or vegetables, wrapped in pastry and deep fried. They can also be served as a sweet preparation with fruits and dusted with sugar.

Cotija Cheese: A semi-hard, salty, strong flavored cheese, named after the town in Mexico where it comes from. There are many types of this cheese found all through Mexico and South America. The flavor is a cross between Parmesan and Feta.

Croquetas: Usually contains a starchy vegetable like potato, yucca or squash. Bound together with flour, eggs and sometimes cheese. Breaded and deep fried til crunchy and golden brown

Crema: A lightly fermented dairy product in which various flavorings may be added. Best way to describe is a cross between sour cream and yogurt or very similar to Crème Fraiche.

Chicken Tinga: Chicken braised in a rich tomato, red chilé sauce, shredded and served for tacos.

Chorizo: There are two types of chorizo, from Spain and from Mexico. The Mexican version is spicier and more fragrant. It is not always packed into casings like Spain’s counterpart which is commonly dry cured like salami. The basic ingredients for the Mexican version are ground dried chilé, cumin, garlic, oregano and vinegar.

Cubano: In the style of something Cuban, Sandwich “Cubano.”

Coriander: Commonly known as Chinese parsley or cilantro. Also the seeds from the flowering plant are dried and ground and have a very floral fragrance.

Carnitas: Usually made with pork, but in our case we will use duck legs. The meat is marinated and slow cooked in its own fat or oil, very similar to a French technique called “Confit.”

Chimichurri: A very common condiment in Argentina served with “Asado” or Argentine mixed grill. The ingredients can differ but almost always contains olive oil, vinegar or lemon juice, garlic and herbs. Textures range from smooth to chunky.

Confit: A French technique of slow cooking and preserving a meat or vegetable in its own or an added fat.

Chicharrones: Pig skin that is removed of all fat, dried and deep fried. The result is an airy, very crispy “chip”. They are found all through Mexico, Central and South America. Commonly known in the US as pork rinds. We will be making these from scratch in our kitchen; they do not deserve the bad rap they get. The fact that all the excess fat is removed before cooking and fried in vegetable oil results in something that is actually better for you than French fries, unless you are a vegetarian!

Caldo Verde: Traditionally Portuguese and very common in South America, this is a brothy soup made from potatoes, kale or collard greens, Aji, onions, garlic and stock.

Charred: This is a very common process in Latin cooking where usually vegetables are placed on a dry, very hot surface known as a “comal” or “plancha” and are allowed to almost burn to release natural oils and sugars.

Churrasco: A large cut of beef cooked on a hot flat surface known as a Chapa.

Culantro: A leafy plant found in Southeast Asian and Latin cuisines, much stronger flavor than cilantro. Also known as saw tooth cilantro.

Day Boat: Refers to how most of the fish we try to use is caught. The fishermen go out for the day, make their catch and return to shore. Some fishing vessels stay out and fish for days at a time. Day boat fish insures that we get the freshest and most sustainably caught fish possible.

Dulce de Leché: South American dessert condiment similar to caramel but is made with milk, sugar, vanilla bean and baking soda cooked down slowly for several hours.

Empanada: Half moon shaped pastries than can be baked with sweet or savory fillings.

Epazote: A very pungent herb used in Latin American cuisine, usually used in beans and soups.

Feijoada: The National dish of Brazil comprised of black beans, pork, beef, sausages and Carne’ Seca which is a salted, smoked dried beef. Traditionally served with Manioc flour which is flour made from dried yuca.

Fideos: A pasta dish that originates in Spain in which angel hair pasta is broken in small pieces, toasted and then cooked like a risotto in a flavored broth or liquid.

Flan: A dessert custard cooked in bowls or ramekins lined with caramelized sugar.

Guindilla peppers: A mild, earthy flavored pepper that only in about 1 in 100 is spicy. Very tough skinned so they are usually cooked or pickled. These are grown on the Island and are also known as Shishito peppers.

Hominy: A Mexican variety of corn kernels that are treated with alkaline and cooked to remove the tough outer husk.

Hamakua Mushrooms: A farm on the Hamakua coast of the Big Island that cultivates traditional varieties of Japanese forest mushrooms.

Hucatay: An herb known as Peruvian black mint, with a strong fragrance.

Huitlacoché: A corn fungus with an earthy, mushroomy flavor and aroma. Sometimes called Mexican truffle.

Heart of Palm: Tender, edible core of the young palm tree. They have a flavor similar to white asparagus or artichokes. We get ours fresh from the Big Island.

Humita: Fresh corn that is ground and mixed with eggs, seasonings and steamed. Has a texture similar to a pudding.

Huancaina: A creamy, cheese based sauce, traditionally served on potatoes.

Horchata: A traditional Mexican “Auga Fresca,” made with ground up rice, sugar, cinnamon, almonds and sometimes coconut. It is surprisingly refreshing.

Jidori Chicken: Chicken that is humanely raised in California without any hormones or antibiotics. We try to exclusively serve only Jidori chicken.

Jamon: Ham.

Jamon del Pas: A pork shoulder that we season with Achioté, garlic, cumin and oregano then slow roast and thinly slice to make sandwiches.

Jicama: A crispy vegetable with rough brown exterior; the flesh is sweet, crunchy and mildly starchy.

Kiawé: A native hard wood that is used for cooking and smoking, also known as Mesquite in the southern part of the US and Mexico.

Kaka’ako Bakers: This is the bakery that we buy all of our bread from.

Kulana: Big Island cattle ranchers cooperative that is one of the only USDA inspected slaughterhouses in Hawaii. We also get our wild boar from them.

Kuahiwi Ranch: A small cattle rach on the Big Island that specializes in 100% grass fed beef.

Leché: Milk.

Leché de Tigré: The liquid leftover from making Ceviché, sometimes Pisco or another spirit is added. It is known for its hangover-curing properties.

Lomo Saltado: A Peruvian dish that has Asian influences from the Japanese influx in South America that occurred in the late 1800’s- early 1900’s. Usually comprised of sautéed sirloin, peppers, onions, tomatoes, shoyu and vinegar. Served with rice and frites.

Manzano Chilé: A South American chile related to the Rocoto, fruity in flavor with about as much heat as a jalapeno. What makes this chilé interesting is that its seeds are black. Most commonly used fresh.

Ma’o Farms: An organic, community-driven farm on the leeward side. We buy quite a bit of produce from this farm.

Masa Harina: A corn flour that the corn is soaked in lime (not the citrus) before it is dried and ground. Most commonly used in making corn tortillas and tamales

Mojo: A traditional accompaniment used in Cuba and the Caribbean. Usually made with sour orange, garlic, cumin, pepper and oil.

Mole: A Mexican sauce made of nuts, seeds, spices, chiles and sometimes chocolate, that is ground and cooked down with broth or other liquid. An Oaxacan black mole includes over thirty ingredients and takes two days to make.

Nalo Farms: One of the first major commercial farms on Oahu located in Waimanalo, we use lots of the produce they grow and that they bring in from other farms on outer islands.

Naked Cow Creamery: The only creamery in Hawaii, located on the Leeward side. We use their butter and some of the cheeses they produce.

Picadillo: Made with ground meat cooked with chiles, onions, tomatoes, spices and sometimes dried fruits.

Palitos: Skewers.

Panzanella: An Italian salad made with stale bread, tomatoes, cucumbers, roasted sweet peppers, onions and red wine vinaigrette.

Plantain: From the same family as the banana but has a much higher starch content and less sugar. Almost never eaten in its raw state.

Pico de Gallo: Similar to a salsa but with less sauce and bigger chunks. Usually made with tomatoes, onions, chilés, cilantro and lime juice.

Poamoho Farms: The state’s largest organic farm located above Waialua on the northshore. We use avocados, several varieties of mango, citrus fruits and many items from their “Chef’s garden” that they grow for us and only a couple of other restaurants.

Pepitas: Hulled pumpkin seeds.

Pisco: A Peruvian spirit that is made from grapes and distilled much like Cognac or Grappa.

Poblano Chilé: Large, green, thick fleshed Latin American pepper that is slightly spicy but becomes more mild when roasted or cooked.

Quinoa: Grain-like crop that is primarily grown for its edible seeds. Usually cooked like a rice and in some cases like a Risotto. Its origin is South America.

Queso: Cheese.

Queso Fresco. A crumbly dry Latin cheese that is not aged, much like a farmer’s cheese.

Rajas: Strips.

Rocoto Chilé: A very spicy South American chile, usually used sparingly for its pronounced flavor and heat.

Shinsato Farms: A family operated hog farm in Kahalu’u (15 minutes from here) that raises their pigs in humane conditions; they are corn fed without hormones. All of the pork we serve comes from this farm of “happy pigs!”

Tomatillo: Very tart, acidic fruit used for making salsas, soups and sauces. Sometimes referred to as a Tomate verdé but isn’t a tomato at all, related to the apple-gooseberry family.

Tamarind: A seed that forms in a pod that has a very tart, earthy flavor that is usually cooked down into a paste called wet tamarind. Tamarind is used globally in many different cuisines and is also commonly found in Worcestershire sauce. It grows only in tropical environments.

Tacu Tacu: South American cake that is made up of cooked beans and rice fried to form a crisp exterior. The type of bean used in the tacu tacu depends on where you are in South America.

Taro: Also referred to Kalu. There are two major types of taro, wet land which is actually grown under water and most commonly used to make Poi. Dry land or Chinese taro is grown like a traditional tuber and is used more like a potato when cooked.

Torta: Usually referred to as a Latin American sandwich.

Tradito: A style of Ceviché that is presented very much like a sashimi but with the addition of traditional Peruvian accoutrements and citrus juices. Its influence is from the huge numbers of Japanese coming to harvest the many crops in South America in the early 1900’s.

Verdé: Green.

Yuca: A starchy tuberous root slightly similar to a yam but with more bitter qualities. Also known as Cassava it is used to make tapioca and manioc flour and is the sole carbohydrate component for about 500 million people across the planet. It can also be prepared much like a potato or yam.

Yerba Maté: A caffeinated plant indigenous to South America which is similar to tea. It is brewed like tea and can be consumed hot or cold. The flavor of Yerba Maté is similar to Japanese green tea but with more earthy notes.