Mexico
Nixtamalized corn, mole, salsas and street antojitos.
Iconic recipes
Tacos al Pastor
Marinated pork in achiote and dried chilies, traditionally spit-roasted with pineapple. Served on warm corn tortillas.
Mole Poblano
Toasted-chili and chocolate sauce simmered with spices, served over turkey or chicken.
Chiles en Nogada
Roasted poblanos stuffed with picadillo, draped in walnut cream and pomegranate seeds.
Pozole Rojo
Hominy and pork stew in a guajillo-ancho red broth with crisp garnishes.
Enchiladas Verdes
Corn tortillas rolled around shredded chicken under tomatillo salsa, crema and queso.
Tamales Rojos
Steamed masa parcels filled with red-chili pork, wrapped in corn husks.
Classic Guacamole
Hass avocados mashed with lime, onion, chili and cilantro — molcajete style.
Mexican Shrimp Ceviche
Shrimp 'cooked' in lime juice with tomato, cucumber, onion and avocado on tostadas.
Sopa de Tortilla
Smoky tomato-pasilla broth with crisp tortilla strips, avocado and queso.
Elote (Mexican Street Corn)
Grilled corn slathered with crema, chili, lime and cotija.
Churros con Chocolate
Crisp fried dough sticks dusted in cinnamon sugar with thick hot chocolate.
Flan Napolitano
Silky cream-cheese flan with a dark caramel mirror.
Horchata
Refreshing rice-and-cinnamon drink sweetened with milk and vanilla.
Chilaquiles Verdes
Tortilla chips simmered briefly in tomatillo salsa, topped with egg, crema and onion.