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.
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Horchata
Sweet rice-cinnamon agua fresca served over ice. 15 min to prepare. 2 litres. A drink recipe from Mexico.
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Huitlacoche
Inky corn fungus cooked with onion and epazote, folded into quesadillas. Ready in 15 min prep and 20 min cooking.…
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Huevos rancheros
Fried eggs on tortillas bathed in ranchero salsa. Ready in 15 min prep and 25 min cooking. 4 servings. A…
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Margarita
Tequila, lime, and orange liqueur with salted rim. 5 min to prepare. 1 drink. A cocktail recipe from Mexico.
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Menudo
Tripe in red chile broth, famed weekend hangover cure. Ready in 1 hour prep and 5 hours cooking. 8 servings.…
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Mole verde
Bright green mole of tomatillo, pumpkin seed and hoja santa with pork. Ready in 40 min prep and 1 hr…
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Paloma
Tequila lengthened with grapefruit soda and lime over ice with salt. Ready in 5 min prep and none cooking. 1…
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Pan de muerto
Sugar-dusted orange-scented loaf topped with dough bones, for Day of the Dead. Ready in 45 min prep and 30 min…
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Pico de gallo
Fresh chopped tomato, onion, chile, and coriander salsa. Ready in 20 min prep and none cooking. About 400 g. A…