Baku Kitchen! An independent reference of traditional food

Mexico

Mexico’s food is built around corn, chiles, and ancient techniques; UNESCO-listed cuisine of tacos, complex moles, and vibrant street antojitos. Look for Tacos al pastor (chile-marinated pork shaved from a spit, with pineapple and cilantro), Mole poblano (chicken in complex chile-chocolate sauce of many ingredients) and Pozole (hominy and pork soup garnished with radish, cabbage, lime). Lebanese immigrants who settled in Puebla in the 1920s and 1930s brought spit-roasted shawarma; Mexican cooks swapped lamb for chili-marinated pork. This atlas has 55 Mexico dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

55 dishes.

Agua de jamaicaAgua de jamaicaDeep red hibiscus calyx infusion, sweetened and served over iceAguachileAguachileRaw shrimp drowned in lime juice, chiltepin chile and cucumberBarbacoaBarbacoaPit-steamed lamb in maguey leaves, weekend taco traditionBirriaBirriaJalisco chile-braised goat or beef, served with consomméCalabaza en tachaCalabaza en tachaPumpkin simmered in piloncillo syrup with cinnamon until glassy and darkCantaritoCantaritoTequila with lime, orange and grapefruit juice, salt and grapefruit soda in clayCarajilloCarajilloLicor 43 shaken over ice and topped with a shot of hot espressoCarnitasCarnitasMichoacán pork confit, crisp and tender, for tacosChamoyChamoySalty-sour-sweet fruit sauce poured over mango, jicama and iced drinksChapulinesChapulinesToasted grasshoppers seasoned with lime, garlic and chili, eaten by the handfulChilaquilesChilaquilesFried tortilla chips simmered in salsa with crema and eggChiles en escabecheChiles en escabecheJalapeños with carrot and onion in herbed vinegar, eaten with everythingChiles en nogadaChiles en nogadaStuffed poblano in walnut cream with pomegranate; patriotic coloursChurrosChurrosFried ridged dough rolled in cinnamon sugar, dipped in chocolateCochinita pibilCochinita pibilYucatecan achiote pork slow-roasted in banana leavesColoncheColoncheLightly fermented pink wine of prickly pear fruit, drunk youngConchaConchaShell-patterned sweet bun, pan dulce breakfast favoriteEloteEloteGrilled corn slathered with mayo, cotija, chile, limeEnchiladasEnchiladasRolled tortillas bathed in chile sauce with cheese and chickenEscamolesEscamolesAnt larvae sauteed in butter with epazote, nutty and buttery in tacosEsquitesEsquitesCorn kernels cooked with epazote, cupped with mayonnaise, cheese, chile and limeFlanFlanCaramel-topped baked custardGuacamoleGuacamoleMashed avocado with lime, onion, chile; scooped with totoposHorchataHorchataSweet rice-cinnamon agua fresca served over iceHuevos rancherosHuevos rancherosFried eggs on tortillas bathed in ranchero salsaHuitlacocheHuitlacocheInky corn fungus cooked with onion and epazote, folded into quesadillasMargaritaMargaritaTequila, lime, and orange liqueur with salted rimMenudoMenudoTripe in red chile broth, famed weekend hangover cureMezcalMezcalSmoky agave spirit sipped neat with orange and chili saltMicheladaMicheladaCold beer built with lime, salt, chili sauce and a rimmed glassMole negroMole negroOaxaca's darkest mole, thick with chilhuacle chiles, seeds and chocolateMole poblanoMole poblanoChicken in complex chile-chocolate sauce of many ingredientsMole verdeMole verdeBright green mole of tomatillo, pumpkin seed and hoja santa with porkPalomaPalomaTequila lengthened with grapefruit soda and lime over ice with saltPan de muertoPan de muertoSugar-dusted orange-scented loaf topped with dough bones, for Day of the DeadPico de galloPico de galloFresh chopped tomato, onion, chile, and coriander salsa

  • Agua de jamaica

    Deep red hibiscus calyx infusion, sweetened and served over ice. Ready in 10 min prep and 10 min cooking. 2…

  • Aguachile

    Raw shrimp drowned in lime juice, chiltepin chile and cucumber. 25 min to prepare. 4 servings. A main recipe from…

  • Barbacoa

    Pit-steamed lamb in maguey leaves, weekend taco tradition. Ready in 45 min prep and 6 hr cooking. 10 servings. A…

  • Birria

    Jalisco chile-braised goat or beef, served with consommé. Ready in 40 min prep and 4 hr cooking. 8 servings. A…

  • Calabaza en tacha

    Pumpkin simmered in piloncillo syrup with cinnamon until glassy and dark. Ready in 20 minutes prep and 1 hour 30…

  • Cantarito

    Tequila with lime, orange and grapefruit juice, salt and grapefruit soda in clay. 5 min to prepare. 1 drink. A…

  • Carnitas

    Michoacán pork confit, crisp and tender, for tacos. Ready in 20 min prep and 2 hr 45 min cooking. 8…

  • Chamoy

    Salty-sour-sweet fruit sauce poured over mango, jicama and iced drinks. Ready in 20 min prep and 25 min cooking. About…

  • Chapulines

    Toasted grasshoppers seasoned with lime, garlic and chili, eaten by the handful. Ready in 30 min prep and 25 min…

  • Chiles en nogada

    Stuffed poblano in walnut cream with pomegranate; patriotic colours. Ready in 2 hr prep and 1 hr cooking. 8 servings.…