bread pudding = capirotada 

breakfast = desayuno

breast (of chicken or turkey) = perchuga (de pollo o povo)

brisket = pecho de res

broad beans = habas

broccoli =  brócoli, brécol

to brown = dorar

browned = dorado

to brush = cepillar

Brussel sprouts = coles de Bruselas

butter = mantequilla

buttermilk = suero de leche

to butter = untar con mantequilla

to burn =quemar

burned, burnt = quemado

burner (on a stove) = quemador

chabacano, albaricoque = apricot

Chalupas = boat shaped fried tortilla dough topped with shredded meat, cheese and similar fillings.

chamberete = shank of beef

chamberete de carnero more commonly caña del cordero  = lamb or mutton shank

champiñón = mushroom; See also hongo

champurrado = Mexican hot chocolate

charales = a fish similar to smelts

charola = baking dish

chaya = large-leafed vegetable used to flavor soups, stews and, in some areas, to wrap tamales.

chayote = a squash called Mirliton in the southern USA

chía = a plant whose seeds have been used since pre-Hispanic times as in ingredient in drinks, cereals and tamales.

chícharo = pea

chicharrones = fried pork skins, cracklings

chicoria = chicory

chicos = dried corn cooked with pork and chile sauce

chicozapote = a small brown, sweet fruit from the chicle tree from which latex is made.

chicozapote = brown-skinned fruit with a mild flavor somewhat like that of a pear.

chilacayote = gourd with edible flesh and seeds.

chilaquiles = a casserole of corn tortilla chips, chile sauce and cheese; often sereved for breakfast 

chile -- see this website for a list of common chiles with pictures and descriptions.  Also look at this one.

  -- con queso = cheese dip with mild chiles

  -- pimiento amarillo = yellow bell pepper

  -- pimiento rojo = red bell pepper

  -- pimiento verde = green bell pepper

chiles in nogada = made with green chilies stuffed with ground meat and almonds and covered with walnut sauce

chiles relleños = stuffed chiles,  poblano chiles stuffed with cheese or meat and fried

chimichangas = small deep fried burritos  sometimes spelled chivichanga

chilatole = an atole flavored with ground broiled tomatoes and chiles.

chilmole = a flavoring paste from the Yucatan made with dried chiles that are dry roasted on a comal until blackened, often with grain alcohol to enhance the charring effect, and other spices. Also spelled chimole or chirmole

chilocuil = red maguey worms. second in popularity to the meocuil or white maguey worm.

chilorio = a  meat filling, popular in northern Mexico. Usually made with pork but sometimes with beef, that is boiled, shredded, then fried with ground chiles and other spices.

chilpachol = a crab soup

chipotle = smoked ripe jalapeno chile, very hot with a smoky flavor

chirimoya = a scaly, greenish-brown fruit that is white inside with large seeds. Very sweet with a custard-like flavor and grainy texture.

chirmole See chilmole

chivo = kid (young goat)

chocolate = chocolate