Latino menus - what's is that stuff?

Que? Some of the terms on Latin American menus may be confusing enough to discouraging ordering. And you'd miss a treat. Here are some explanations. 

Adobo - a marinade or rub, of dry spices
Arepas - corncakes
Batido - a chilled tropical fruit and milk shake
Caipirinha - an alcoholic Brazilian drink, made with lime, sugar, ice and cachaca, a raw cane juice spirit
Ceviche - slices of raw fish 'cooked' in the acid of lime juice, onion and spices
Chimichurri - a pesto-like, garlic-and-herb-based Argentinian sauce, often made with parsley or oregano
Churrasco - seasoned barbecue of various meats and sausages
Mofongo or fufu - a plantains-mashed-with-garlic-and-pork spread
Mojo - a herb sauce of finely chopped cilantro or parsley with garlic, lemon and oil
Picadillo - spicy ground meat for stuffing or eating with rice
Sofrito - a base made with sautéed onion, bell peppers, tomatoes, herbs and spices, the 'mirepoix' of South American cooking
Tostone - twice-fried plantain chips

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