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.
0 dishes.
Nothing here matches all of those at once. Try removing one — the counts beside each option are for the whole atlas, not for this page.
-
Tlayuda
Huge crisp tortilla spread with pork lard, beans, quesillo and grilled meat. Ready in 30 min prep and 30 min…
-
Tlacoyos
Oval masa patties stuffed with beans or fava, griddled and topped with nopales. Ready in 40 min prep and 30…
-
Tortilla soup
Tomato broth with fried tortilla strips, avocado, pasilla chile. Ready in 30 min prep and 40 min cooking. 6 servings.…
-
Torta
Crusty bolillo sandwich stuffed with meats, beans, avocado. Ready in 20 min prep and 15 min cooking. 4 tortas. A…
-
Vampiro
Tequila lengthened with spiced tomato sangrita and grapefruit soda, chile-salt rim. 10 min to prepare. 1 tall drink. A cocktail…