Baku Kitchen! An independent reference of traditional food

Mexico

0 dishes.

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  • 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…

  • Carajillo

    Licor 43 shaken over ice and topped with a shot of hot espresso. Ready in 3 min prep and 1…

  • Esquites

    Corn kernels cooked with epazote, cupped with mayonnaise, cheese, chile and lime. Ready in 15 min prep and 25 min…

  • Guacamole

    Mashed avocado with lime, onion, chile; scooped with totopos. 15 min to prepare. 4–6 as a botana. A sauce &…

  • Mezcal

    Smoky agave spirit sipped neat with orange and chili salt. Ready in 5 min for the serve prep and 7–15…

  • Mole negro

    Oaxaca’s darkest mole, thick with chilhuacle chiles, seeds and chocolate. Ready in 2 hr prep and 3 hr cooking. 10–12…