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.
Cochinita Pibil
Yucatán slow-roasted pork marinated in achiote and sour orange, wrapped in banana leaves and served with pickled red onion.
Carnitas Michoacanas
Michoacán confit-style pork slowly cooked in its own fat with milk, orange and bay until crisp on the outside and tender inside.
Barbacoa de Borrego
Hidalgo pit-style lamb wrapped in maguey leaves and steamed for hours until spoon-tender, served with consomé.
Birria de Res
Jalisco red-chili beef stew, brothy and deeply spiced, served with tortillas for dipping or as quesabirria tacos.
Discada Norteña
Northern-Mexico cowboy dish of chorizo, bacon, sausage and beef cooked on a plow-disc with tomato, peppers and beer.
Tostadas de Tinga
Puebla shredded-chicken tinga in chipotle-tomato sauce piled on crisp tostadas with beans, crema and avocado.
Chile Relleno
Roasted poblano chile stuffed with cheese or picadillo, dipped in egg-white batter and fried, bathed in tomato caldillo.
Aguachile Verde
Sinaloa raw-shrimp dish 'cooked' in lime and blended serrano-cilantro water with cucumber and red onion.
Pescado a la Veracruzana
Veracruz whole red snapper simmered in a Mediterranean-inflected tomato sauce with olives, capers and pickled chiles.
Machaca con Huevo
Norteño breakfast of shredded dried beef scrambled with eggs, tomato, onion and chile, wrapped in flour tortillas.
Menudo Rojo
Northern weekend soup of tripe and hominy in a red guajillo-chile broth, served with lime, onion and oregano.
Torta Ahogada
Guadalajara sandwich of carnitas in a crusty birote roll, drowned in a spicy chile de árbol tomato sauce.
Pambazo
Mexico City sandwich of a soft roll dunked in guajillo sauce, then griddled and stuffed with chorizo, potato, lettuce and crema.
Cabrito al Pastor
Monterrey specialty of young goat splayed on iron rods and roasted slowly over mesquite coals.
Sopes Surtidos
Mexico City masa cakes with a pinched rim, topped with refried beans, meat, salsa, crema and cheese.
Tlayuda Oaxaqueña
Oaxaca's giant crisped corn tortilla layered with asiento, black-bean paste, quesillo, meat and salsa — 'Mexican pizza'.
Rajas con Crema
Puebla side of charred poblano strips simmered with onions, corn and Mexican crema until silky.