Baku Kitchen! An independent reference of traditional food

Mexico

55 dishes.

drinkAgua de jamaicaDeep red hibiscus calyx infusion, sweetened and served over icemainAguachileRaw shrimp drowned in lime juice, chiltepin chile and cucumbermainBarbacoaPit-steamed lamb in maguey leaves, weekend taco traditionsoup & stewBirriaJalisco chile-braised goat or beef, served with consommédessertCalabaza en tachaPumpkin simmered in piloncillo syrup with cinnamon until glassy and darkcocktailCantaritoTequila with lime, orange and grapefruit juice, salt and grapefruit soda in claycocktailCarajilloLicor 43 shaken over ice and topped with a shot of hot espressomainCarnitasMichoacán pork confit, crisp and tender, for tacossauce & condimentChamoySalty-sour-sweet fruit sauce poured over mango, jicama and iced drinkssnackChapulinesToasted grasshoppers seasoned with lime, garlic and chili, eaten by the handfulbreakfastChilaquilesFried tortilla chips simmered in salsa with crema and eggfermented & pickledChiles en escabecheJalapeños with carrot and onion in herbed vinegar, eaten with everythingmainChiles en nogadaStuffed poblano in walnut cream with pomegranate; patriotic colorsstreet foodChurrosFried ridged dough rolled in cinnamon sugar, dipped in chocolatemainCochinita pibilYucatecan achiote pork slow-roasted in banana leaveswine & spiritColoncheLightly fermented pink wine of prickly pear fruit, drunk youngbread & pastryConchaShell-patterned sweet bun, pan dulce breakfast favoritestreet foodEloteGrilled corn slathered with mayo, cotija, chile, limemainEnchiladasRolled tortillas bathed in chile sauce with cheese and chickenmainEscamolesAnt larvae sauteed in butter with epazote, nutty and buttery in tacosstreet foodEsquitesCorn kernels cooked with epazote, cupped with mayonnaise, cheese, chile and limeFlanCaramel-topped baked custardsauce & condimentGuacamoleMashed avocado with lime, onion, chile; scooped with totoposdrinkHorchataSweet rice-cinnamon agua fresca served over icebreakfastHuevos rancherosFried eggs on tortillas bathed in ranchero salsamainHuitlacocheInky corn fungus cooked with onion and epazote, folded into quesadillascocktailMargaritaTequila, lime, and orange liqueur with salted rimsoup & stewMenudoTripe in red chile broth, famed weekend hangover curewine & spiritMezcalSmoky agave spirit sipped neat with orange and chili saltcocktailMicheladaCold beer built with lime, salt, chili sauce and a rimmed glassmainMole negroOaxaca's darkest mole, thick with chilhuacle chiles, seeds and chocolateMole poblanoChicken in complex chile-chocolate sauce of many ingredientsmainMole verdeBright green mole of tomatillo, pumpkin seed and hoja santa with porkcocktailPalomaTequila lengthened with grapefruit soda and lime over ice with saltbread & pastryPan de muertoSugar-dusted orange-scented loaf topped with dough bones, for Day of the Deadsauce & condimentPico de galloFresh chopped tomato, onion, chile, and cilantro 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 colors. Ready in 2 hr prep and 1 hr cooking. 8 servings.…