Instructions: Antojitos: Dictionaries translate these as "little whimsies." At the table, it usually means snacks, ranging from tacos to quesadillas.

Burritos: Tex-Mex snacks wrap flour tortillas around almost anything.

Chilaquiles: Dried or day-old corn tortillas baked in a chili-spiked sauce.

Think bread pudding or noodle kugel.

Chimichangas: Deep-fried burritos.

Enchiladas: Corn tortillas rolled around a filling and sauced.

Fajitas: Tex-Mex roll-your-own flour tortillas with grilled fillings.

Flautas: Filled, rolled then fried corn tortillas that look like little flutes.

Gorditas: Thick corn tortillas split then stuffed with beans, meats, etc.

Huaraches: Thick, rimmed oval corn tortillas.

Quesadilla: Folded tortillas filled, usually with cheese, then heated.

Sopes: Thick, rimmed round corn tortillas.

Taco: A medium-thick, freshly made corn tortilla folded over assorted fillings.

Tostada: Crisp-fried round corn tortilla topped with beans or meat.

Tostaditas: Deep-fried, cut up tortilla pieces. Also called totopos.

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