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.

Ponche navideñoPonche navideñoHot punch of tejocote, guava, sugarcane, hibiscus and cinnamon, ladled from a potPozolePozoleHominy and pork soup garnished with radish, cabbage, limePulquePulqueMilky, viscous fermented agave sap, lightly sour and mildly alcoholicQuesadillaQuesadillaFolded tortilla griddled with melting cheese and fillingsQueso CotijaQueso CotijaHard, salty aged cow's cheese crumbled over beans, elote and soupsQueso OaxacaQueso OaxacaMild white cheese wound into a ball of ribbons, melted into quesadillasSalsa machaSalsa machaChunky chili oil with dried chiles, peanuts and sesame, spooned on everythingSotolSotolHerbal desert spirit distilled from the desert spoon plant, not agaveTacos al pastorTacos al pastorChile-marinated pork shaved from a spit, with pineapple and corianderTamalesTamalesMasa steamed in husks or banana leaves with savory fillingsTejuinoTejuinoFermented corn masa drink served cold with lime, salt and lime sorbetTepacheTepacheLightly fermented pineapple rind drink with piloncillo and cinnamonTequilaTequilaBlue agave spirit from Jalisco, sipped or in cocktailsTesgüinoTesgüinoCloudy low-alcohol beer of sprouted maize, drunk from gourds at gatheringsTlacoyosTlacoyosOval masa patties stuffed with beans or fava, griddled and topped with nopalesTlayudaTlayudaHuge crisp tortilla spread with pork lard, beans, quesillo and grilled meatTortaTortaCrusty bolillo sandwich stuffed with meats, beans, avocadoTortilla soupTortilla soupTomato broth with fried tortilla strips, avocado, pasilla chileVampiroVampiroTequila lengthened with spiced tomato sangrita and grapefruit soda, chile-salt rim

  • 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.…