Macadamia (Macadamia / Australian Nut): A nut also known as the Australian nut. The seed of this nut is usually sold natural, toasted, or salted. Its flavor is creamy, aromatic, and slightly sweet. It may resemble the almond.

Macedonia (Macedoine / Small Dice): A cut into cubes of $5\text{ mm} \times 5\text{ mm}$ (about $3/16$ inch), as for Russian salad.

Macerar (To Macerate / To Steep): 1- To put cut fruits with sugar, wines, liqueurs, etc., so that they take on the flavor of these. 2- To place an item, meat, or fruit, with wine, liquor, vinegar, oil, etc., for several hours.

Macha (Macha Clam): An edible white bivalve mollusk characteristic of the coasts of Chile and Peru.

Magret (Magret): The supreme fillet (breast) of a duck that was raised to obtain foie gras.

Majada (Majada / Spanish Paste): A Spanish preparation made from bread crumbs processed with garlic, parsley, and nuts that is added to soups and sauces to thicken and flavor them.

Mango (Mango): A very abundant and popular fruit in Central America. There are many varieties: de bocado (bite-sized), de hilacha (stringy), manga (large), etc.

Mandolina (Mandolin): An apparatus with different blades used to cut hard vegetables such as roots and tubers.

Manga (Pastry Bag / Piping Bag): A conical cloth bag with a plain or corrugated nozzle used to decorate dishes with cream, purée, etc.

Manir (To Hang / To Age Meat): To make meats more tender and flavorful by letting time pass before cooking them.

Manteca clarificada (Clarified Butter / Ghee): Butter that is melted to separate the fat from the whey and solids.

Mapuey (Mapuey / Yam - Regional): Racu - paje. A brown tuber similar in appearance to a yam, of medium size. Its interior can be white or purple.

Máquina para pasta (Pasta Machine): This stainless steel machine is used to flatten pasta into sheets. The device has rollers with different positions that determine the thickness of the sheet.

Marinar (To Marinate): To place meat or fish in an aromatic liquid for a determined time, so that it is perfumed (flavored).

Marmita (Marmite / Earthenware Casserole): An earthenware casserole or cooking pot.

Marmolado (Marbling / Marble Effect): A decorative effect achieved by partially mixing a cake batter or chocolate of two colors.

Marsala (Marsala): A dark Italian wine, usually sweet. Like Moscatel, it is used as an aperitif, with desserts, and in the preparation of stews.

Martinica (Martinique Grapefruit): Martinique grapefruit. A variety of sour grapefruit shaped like a pear.

Masa cigarette (Cigarette Paste / Tuile Dough): A dough made with equal amounts of butter, powdered sugar, and flour bound with egg white, used to make tulip cups (tulipas) or tiles (tejas).

Mecedor (Mecedor - Stirring Stick): A stick (club). A fig tree trunk used to stir or move the mazamorra (thick porridge) so that it mixes and all the ingredients are incorporated.

Mechar (To Lard / To Interlard): A technique consisting of inserting other ingredients into meat to keep it juicy during cooking and improve its flavor. Pork fat, bacon, salt pork, or other elements can be used.

Membrana (Membrane / Pith): A layer of white skin located between the external skin and the flesh of citrus fruits. It has a bitter taste (the white pith).

Merengar (To Meringue): 1- To cover a pastry with meringue. 2- To add sugar to beat egg whites to stiff peaks (a punto nieve).

Mezclar (To Mix / To Blend): To combine ingredients with a spoon, mixer, or blender to obtain a homogeneous mixture.

Medallón (Medallion): A slice of meat, poultry, fish, or foie gras that is round and flat.

Mignoné (Mignonette / Coarsely Ground): Ground (referring to pepper, usually coarse ground).

Min Pau (Min Pau / Chinese Steamed Bun): Steamed bread filled with sweet pork or strained beans. The special version contains pork, egg, and Chinese sausage. Typical of the Chinese community in Peru.

Moirepoix (Mirepoix): Cutting into irregular cubes for stocks. Classic mirepoix includes carrot, onion, celery, and leek.

Mojo (Mojo Sauce): A type of thick sauce, heavily seasoned with garlic, chili pepper, paprika, cilantro, and parsley (common in the Canary Islands and the Caribbean).

Moldear (To Mold): To determine the shape of a preparation by placing a soft and malleable mixture into a mold and letting it solidify by chilling it or using a gelling agent like gelatin.

Mollete (Mollete): Toasted bread roll, served with sweet or savory ingredients, cut in half and heated on a griddle (comal); it is spread with jam or butter sprinkled with sugar, or filled with refried beans and cheese and heated until the cheese melts.

Moler (To Grind / To Mill): To reduce dry foods to a fine powder by crushing them with a mortar or grinding them with a food processor.

Mondador (Peeler): Potato peeler.

Mondar (To Peel / To Skin - After Blanching): To remove the skin from certain fruits after scalding and cooling them.

Montar (To Whip / To Whisk): To whisk cream, eggs, butter, or sauces in order to incorporate air and consistency into the preparation.

Mousse (Mousse): A cold preparation with a light and airy texture.