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

  • Chiles en escabeche

    Jalapeños with carrot and onion in herbed vinegar, eaten with everything. Ready in 25 min prep and 15 min cooking.…

  • Chilaquiles

    Fried tortilla chips simmered in salsa with crema and egg. Ready in 20 min prep and 25 min cooking. 4…

  • Churros

    Fried ridged dough rolled in cinnamon sugar, dipped in chocolate. Ready in 20 min prep and 30 min cooking. 20…

  • Cochinita pibil

    Yucatecan achiote pork slow-roasted in banana leaves. Ready in 30 min prep and 4 hr cooking. 8 servings. A main…

  • Colonche

    Lightly fermented pink wine of prickly pear fruit, drunk young. A wine & spirit recipe from Mexico.

  • Concha

    Shell-patterned sweet bun, pan dulce breakfast favorite. Ready in 40 min prep and 18 min cooking. 12 buns. A bread…

  • Elote

    Grilled corn slathered with mayo, cotija, chile, lime. Ready in 25 min prep and 25 min cooking. 6 ears. A…

  • Enchiladas

    Rolled tortillas bathed in chile sauce with cheese and chicken. Ready in 40 min prep and 40 min cooking. 6…

  • Escamoles

    Ant larvae sauteed in butter with epazote, nutty and buttery in tacos. Ready in 15 min prep and 10 min…

  • Flan

    Caramel-topped baked custard. Ready in 20 minutes prep and 1 hour cooking. Serves 8. A dessert recipe from Cuba.