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.

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  • Mole poblano

    Chicken in complex chile-chocolate sauce of many ingredients. Ready in 1 hr 30 min prep and 2 hr 30 min…

  • Pulque

    Milky, viscous fermented agave sap, lightly sour and mildly alcoholic. Ready in 30 min twice a day at the plant…

  • Pozole

    Hominy and pork soup garnished with radish, cabbage, lime. Ready in 40 min prep and 3 hr 30 min cooking.…

  • Queso Oaxaca

    Mild white cheese wound into a ball of ribbons, melted into quesadillas. Ready in 1 hr prep and 4–5 hr,…

  • Tacos al pastor

    Chile-marinated pork shaved from a spit, with pineapple and coriander. Ready in 40 min plus overnight marinating prep and 1…