Glossary M

Mexican (P. americana var. drymifolia Blake) refers to one of the three (3) species of Avocado, the other two (2) are West Indian and Guatemalan Avocados. Mexican Avocado has leaves which usually has an anise scent. It has thin and usually smooth skin, it blooms in the winter, and the fruit ripens the following summer and fall. The following varieties of Avocados belong to this group or Mexican Avocado group: Clifton, Ettinger, Fuerte, Ganter, Horshim, Irving, Jan Boyce, Mayo, Mexicola, Mexicola Grande, Murrieta Green, Puebla, Stewart, Teague, and Topa Topa.

Moqueca refers to a Brazilian tomato-based seafood stew prepared in a special type of clay pot. Moqueca is made without adding any water.Varieties fish and shellfish are just thrown together with a mixture onions, tomatoes,some garlic and coriander into a clay pot and then let it simmer for hours until done. However, just like any recipes, Moqueca is also made several waya depending on the area and the cook. If liquid is needed, palm oil and coconut milk or olive and soy oil is used. Moqueca is pronounced "moh-keh-kuh"

Mbatata refers to Malawians cookies made with with sweet potato and cinnamon. Malawi is situated in south-eastern Africa.

Morcón Antequerano refers to a kind of sausage made with tongue and chopped pork, seasoned with paprika. Morcón Antequerano is produced in Antequera in Andalucia, Spain

Maca refers to an Andean Root; a tuber with many body tonic properties some of which include energy and staminina. Maca is sold wide spread through out Perú in many forms. It is very common to find fresh Maca in its small tuber form.

Marmaquilla refers to an Andean herb; herb grown in the Andes used in Pachamacas.