The

Spanish conquest of the Aztec Empire The Spanish conquest of the Aztec Empire, also known as the Conquest of Mexico or the Spanish-Aztec War (1519–21), was one of the primary events in the Spanish colonization of the Americas. There are multiple 16th-century narratives of the eve ...

occurred in the 16th century. The basic staples since then remain native foods such as

corn Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...

bean A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes th ...

squash Squash may refer to: Sports * Squash (sport), the high-speed racquet sport also known as squash racquets * Squash (professional wrestling), an extremely one-sided match in professional wrestling * Squash tennis, a game similar to squash but pla ...

and

chili pepper Chili peppers (also chile, chile pepper, chilli pepper, or chilli), from Nahuatl '' chīlli'' (), are varieties of the berry-fruit of plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for ...

s, but the Europeans introduced many other foods, the most important of which were meat from domesticated animals, dairy products (especially cheese) and various

herb In general use, herbs are a widely distributed and widespread group of plants, excluding vegetables and other plants consumed for macronutrients, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal ...

s and

spice A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices a ...

s, although key spices in Mexican cuisine are also native to Mesoamerica such as a large variety of chilli peppers.

Antojitos

Street food in Mexico, called ''antojitos'', is prepared by

street vendors A hawker is a vendor of merchandise that can be easily transported; the term is roughly synonymous with costermonger or peddler. In most places where the term is used, a hawker sells inexpensive goods, handicrafts, or food items. Whether statio ...

and at small traditional markets in

Mexico Mexico (Spanish: México), officially the United Mexican States, is a country in the southern portion of North America. It is bordered to the north by the United States; to the south and west by the Pacific Ocean; to the southeast by Guatema ...

. Most of them include corn as an ingredient. File:CemitaSandwich2.JPG,

Cemita The ''cemita'' is a torta originally from Puebla, Mexico. Also known as ''cemita poblana'', it derives from the city (and region) of Puebla. The word refers to the sandwich as well as to the roll it is typically served on, a bread roll covered ...

with milanesa File:Huarachesverdes.JPG, Preparation of '' huaraches'' File:01 Chilaquiles verdes con frijoles chinos.jpg,

Chilaquiles Chilaquiles () are a traditional Mexican breakfast dish consisting of corn tortillas cut into quarters and lightly fried. Ingredients and variations Typically, corn tortillas cut into quarters and lightly fried or baked for a lighter version ...

File:Menudo in Houston TX 2013.jpg, Menudo File:Molotes.jpg,

Molote A molote is a filled, corn-based pastry usually served as an appetizer or snack in Mexican cuisine. It consists of a dough made from corn masa, sometimes blended with mashed potatoes, that is filled with various ingredients, then fried in lard or ...

s File:Cochinita pibil 2.jpg,

Cochinita pibil Cochinita pibil (also puerco pibil or cochinita con achiote) is a traditional Yucatec Mayan slow-roasted pork dish from the Yucatán Peninsula. Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, ...

is a traditional Mexican slow-roasted pork dish from the

Yucatán Peninsula The Yucatán Peninsula (, also , ; es, Península de Yucatán ) is a large peninsula in southeastern Mexico and adjacent portions of Belize and Guatemala. The peninsula extends towards the northeast, separating the Gulf of Mexico to the north ...

Mayan Mayan most commonly refers to: * Maya peoples, various indigenous peoples of Mesoamerica and northern Central America * Maya civilization, pre-Columbian culture of Mesoamerica and northern Central America * Mayan languages, language family spoken ...

origin File:Flautas guacamole tortillas.jpg, Flautas with

guacamole Guacamole (; (informally shortened to ''guac'' in the United States since the 1980s) is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international cuisi ...

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Sope Sope may refer to: People * Barak Sopé (born 1951), Vanuatu politician * Sope Aluko (born 1975), Nigerian-born British American actress * Sope Dirisu (born 1991), British Nigerian actor * Sope Johnson * Sope Willams Elegbe (born 1975), Nigerian ...

s file:tacos 2.jpg,

Tacos al pastor (from Spanish, "shepherd style"), is a preparation of spit-grilled slices of pork originating in the Central Mexican region of Puebla, although today it is a common menu item found in throughout Mexico. The method of preparing and cooking is ...

File:Carnitas.jpg,

Taco A taco (, , ) is a traditional Mexican food consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillin ...

s prepared with a carnitas filling * Aguachile *

Avocado The avocado (''Persea americana'') is a medium-sized, evergreen tree in the laurel family ( Lauraceae). It is native to the Americas and was first domesticated by Mesoamerican tribes more than 5,000 years ago. Then as now it was prized for ...

Bolillos A ''bolillo'' () (in Mexico) or ''pan francés'' (in Central America) (meaning "French bread") is a type of savory bread made in Mexico and Central America. It is a variation of the baguette, but shorter in length and is often baked in a masonry ...

Burrito A burrito (, ) is a dish in Mexican and Tex-Mex cuisine that took form in Ciudad Juárez, consisting of a flour tortilla wrapped into a sealed cylindrical shape around various ingredients. The tortilla is sometimes lightly grilled or stea ...

** Burro percherón *

Camote The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young shoot ...

(Mexican

sweet potato The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant that belongs to the Convolvulus, bindweed or morning glory family (biology), family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a r ...

) *

Chahuis Chahuis or xamoes are the common names given in Mexico to a variety of edible insects within the insect order Coleoptera. The insects' common names in English are often ''sticks worms'', ''rhinoceros beetle'', or just ''grub''. The ''chahuis'' ...

s sandwiches * Chalupa *

Chapulines Chapulines, plural for chapulín (), are grasshoppers of the genus '' Sphenarium'' that are commonly eaten in certain areas of Mexico. The term is specific to Mexico and Central America, and derives from the Nahuatl word '' chapolin'' (singular ...

Charales Charales is an order of freshwater green algae in the division Charophyta, class Charophyceae, commonly known as stoneworts. Depending on the treatment of the genus '' Nitellopsis'', living (extant) species are placed into either one family (Ch ...

, small fish, basically a type of

smelt Smelt may refer to: * Smelting, chemical process * The common name of various fish: ** Smelt (fish), a family of small fish, Osmeridae ** Australian smelt in the family Retropinnidae and species ''Retropinna semoni'' ** Big-scale sand smelt ''Ath ...

Chicharrón (, , plural ; pt, torresmo ; fil, chicharon; ch, chachalon) is a dish generally consisting of fried pork belly or fried pork rinds. may also be made from chicken, mutton or beef. Name , as a dish with sauce, or as finger-food snacks, ar ...

* Chimichangas (Tex-Mex mostly) *

Choriqueso ''Queso flameado'' (Spanish language, Spanish for "flamed cheese"; also ''queso fundido'', "melted cheese" or ''choriqueso'') is a Dish (food), dish of hot melted cheese and spicy chorizo that is often served flambé. Often compared to cheese fo ...

* Chorizo *

Cocido () or ''cozido'' () is a traditional stew eaten as a main dish in Spain, Portugal, Brazil and other Hispanophone and Lusophone countries. Etymology In Spanish, ''cocido'' is the past participle of the verb ''cocer'' ("to boil"), so it literal ...

* Cóctel de camarón and other seafood cocktails *

Corunda Corunda is a Mexican type of tamale, but wrapped in a long corn or reed plant leaf, and folded, making a triangular shape or spherical shape. They are typically steamed until golden and eaten with sour cream (Mexican crema)and red salsa. Unlike t ...

Curtido Curtido () is a type of lightly fermented cabbage relish. It is typical in Salvadoran cuisine and that of other Central American countries, and is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sau ...

Elote Corn on the cob is a culinary term for a cooked ear of sweet corn (maize) eaten directly off the cob. The ear is picked while the endosperm is in the "milk stage" so that the kernels are still tender. Ears of corn are steamed, boiled, or gr ...

Empanada An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world. The name comes from the Spanish (to bread, i.e., ...

s *

Enchilada An enchilada (, ) is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. ...

(red or green) * Enfrijoladas * Ensalada de fruta (

fruit salad Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either their juices or a syrup. In different forms, fruit salad can be served as an appetizer or a side salad. When served as an appetizer, a fruit salad ...

) * Entomatadas *

Escamoles Escamoles (; nah, azcamolli, from ''azcatl'' 'ant' and ''molli'' 'puree'), known colloquially as ''Mexican caviar'' or ''insect caviar'', are the edible larvae and pupae of ants of the species '' Liometopum apiculatum'' and '' L. occidentale var ...

Fajitas A fajita (; ), in Tex-Mex cuisine, is any stripped grilled meat with stripped peppers and onions usually served on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish. Popular alternativ ...

* Filete de pescado * Flautas *

Frijoles charros Frijoles charros (cowboy beans) is a traditional Mexican dish. It is named after the traditional Mexican cowboy horsemen, or ''charros''. The dish is characterized by pinto beans stewed with onion, garlic, and bacon. Other common ingredients i ...

* Fritada *

Gordita A ''gordita'' () in Mexican cuisine is a dish made with masa and stuffed with cheese, meat, or other fillings. It is similar to the Colombian and Venezuelan arepa. ''Gordita'' means "chubby" in Spanish. There are two main variations of this dis ...

s *

Gringas Gringas (, plural and feminine form of ''gringo'') are a variety of tacos which consist of flour tortillas filled with cheese, al pastor meat, and pineapple. They are then grilled in the same manner as a quesadilla A quesadilla (; ; Mexic ...

* Huauzontles * Huaraches *

Huitlacoche Corn smut is a plant disease caused by the pathogenic fungus ''Ustilago maydis'' that causes smut on maize and teosinte. The fungus forms galls on all above-ground parts of corn species. It is edible, and is known in Mexico as the delicacy ''h ...

Japanese peanuts Japanese-style peanuts, also known as Japanese peanuts or cracker nuts, are a type of snack food made from peanuts that are coated in a wheat flour dough and then fried or deep-fried. They come in a variety of different flavours. This type of sn ...

Jicama ''Pachyrhizus erosus'', commonly known as jícama ( or ; Spanish ''jícama'' ; from Nahuatl ''xīcamatl'', ) Mexican turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root. Jícam ...

Jocoque Jocoque or jocoqui is a Mexican dairy product based on fermented milk, from uncertain origins, influenced by Lebanese cuisine. Characteristics Jocoque is a food produced from a milk base which, in its most artisanal form, is obtained by leavin ...

Jumiles Jumiles (); ( nah, Xomilli), are small stink bugs native to the Taxco region of the state of Guerrero in Mexico. Their diet includes the leaves of the encina ('' Quercus ilex'') tree. ''Chumiles'' are a smaller, similar stink bug of the same regi ...

* Lengua *

Lentil soup Lentil soup is a soup with lentils as its main ingredient; it may be vegetarian or include meat, and may use brown, red, yellow, green or black lentils, with or without the husk. Dehulled yellow and red lentils disintegrate in cooking, making a ...

( lentil beans) *

Longaniza Longaniza (, or ) is a Spanish sausage (embutido) similar to a chorizo and also closely associated with the Portuguese linguiça. Its defining characteristics are interpreted differently from region to region. It is popular in the cuisines of ...

Machaca Machaca is a traditionally dried meat, usually spiced beef or pork, that is rehydrated and then used in popular local cuisine in Northern Mexico and the Southwestern United States. It is also readily available in many groceries and supermarket ...

Maguey worm Maguey worms ( es, gusano del maguey, ; ), are one of two species of edible caterpillars that infest maguey (''Agave americana'') and '' Agave tequilana'' plants. White maguey worm The white maguey worms, known as ''meocuiles'', are caterpill ...

* Mancha manteles *

Memela Memelas are fried or toasted cakes made of ''masa'' topped with different fresh ingredients eaten as antojitos or snacks in the states of Guerrero, Oaxaca and Puebla, Mexico which has its origins in prehispanic food. They are similar to fresh c ...

* Menudo *

Mixiote A mixiote is a traditional pit- barbecued meat dish in central Mexico; especially in the Basin of Mexico. It can also be prepared in an oven. It is usually made with mutton or rabbit, but chicken, lamb, and pork are also used. The meat is c ...

s * Mole de olla * Mole poblano *

Mollete A ''mollete'' () is a type of bread in Spanish cuisine, or an open-faced sandwich with beans and cheese in Mexican cuisine. In Spanish cuisine A is a flatbread from the Andalusian region, in southern Spain. It is a soft round white bread, u ...

s *

Moronga Moronga, rellena, or morcilla is a kind of blood sausage. It is found in Argentina, Cuba, Colombia, Puerto Rico, Central America, and Mexican cuisine. Spices, herbs (such as ruta, oregano, and mint), onions and chili peppers are added and then ...

Nachos Nachos are a Mexican culinary dish consisting of fried tortilla chips or ''totopos'' covered with melted cheese or cheese sauce, as well as a variety of other toppings and garnishes, often including meats (such as ground beef or grilled chicken ...

Pambazo Pambazo () is a Mexican dish or ''antojito'' (very similar to the torta) made with pambazo bread dipped and fried in a red '' guajillo'' pepper sauce. It is traditionally filled with ''papas con chorizo'' (potatoes with chorizo) or with ''papas' ...

s *

Panucho A Panucho is a Mexican food specialty from the Yucatán made with a refried tortilla that is stuffed with refried black beans and topped with chopped cabbage, pulled chicken or turkey, tomato, pickled red onion, avocado, and pickled jalapeño pepp ...

* Papadzules *

Parillada Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke t ...

s * Pastel azteca * Pejelagarto *

Picadillo Picadillo (, "mince") is a traditional dish in many Latin American countries and the Philippines. It is made with ground meat (most commonly beef), tomatoes (tomato sauce may be used as a substitute), and also raisins, olives, and other ingredien ...

Quesadilla A quesadilla (; ; Mexican diminutive of ''quesada'') is a Mexican dish consisting of a tortilla that is filled primarily with cheese, and sometimes meats, spices, and other fillings, and then cooked on a griddle or stove. Traditionally, a co ...

s * Queso *

Rajas con crema ''Rajas con crema'' is the name given to a Mexican dish consisting of sliced poblano pepper with cream (the name literally means "slices" in Spanish). It is very popular in Mexico, particularly in the central and southern parts of the country. I ...

* Romeritos * Salbutes *

Salsa Salsa most often refers to: * Salsa (Mexican cuisine), a variety of sauces used as condiments * Salsa music, a popular style of Latin American music * Salsa (dance), a Latin dance associated with Salsa music Salsa or SALSA may also refer to: ...

Sincronizada The quesadilla sincronizada (, "synchronized quesadilla") is a flour tortilla-based sandwichMaria Elena Cuervo-Lorens, (1989) «Maria Elena's Mexican Cuisine: Authentic Mexican Dishes Made Easy», pp:146 made by placing ham, vegetables (like tom ...

s *

s * Taco al pastor * Tacos de sesos *

Tamales A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tamale ...

Taquito A taquito (, Spanish for "small taco"), tacos dorados,rolled taco, or flauta (, Spanish for "flute") is a Mexican food dish that typically consists of a small rolled-up tortilla that contains filling, including beef, cheese or chicken.Castro, R ...

s *

Tlacoyo A tlacoyo is an oval-shaped Mexican dish of pre-Hispanic origin made of masa. Tlacoyos are thicker than fresh corn tortillas and are stuffed with cheese, fava beans, cooked ground beans, chicharron, and other ingredients before being fried o ...

s *

Tlayuda Tlayuda (), sometimes spelled clayuda, is a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried or toasted tortilla covered with a spread of refried beans, ''asiento'' (unrefined pork lard), lettu ...

s *

Torta Torta is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omelettes. Usually, it refers to: * cake or pie in South America, much of Europe, and southern Philippines * flatbread in Spain * a ...

s (sandwiches) *

Tortilla A tortilla (, ) is a thin, circular unleavened flatbread originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indigenous peoples of M ...

s * Tostadas *

Tostilocos Tostilocos (also Dorilocos) are a popular Mexican antojito (street food) that consists of Tostitos tortilla chips topped with cueritos (pickled pork rinds), cucumber, jícama, lime juice, Valentina hot sauce, chamoy, Tajín chili powder, sal ...

Totopo ''Totopo'', in Mexican cuisine, is a flat, round, or triangular corn item similar to a tortilla, that has been toasted, fried or baked, but it may be prepared with nixtamalized corn masa. Totopos are best known as originating from Zapotec peo ...

Tripas ''Tripas'', in Mexican cuisine (known as chitterlings in English-speaking countries), are the small intestines of farm animals that have been cleaned, boiled and grilled. ''Tripas'' are used as filling for tacos, and then dressed with condi ...

Venado Venado is a town and municipality in San Luis Potosí in central Mexico. The name in Spanish means ''deer Deer or true deer are hoofed ruminant mammals forming the family Cervidae. The two main groups of deer are the Cervinae, includi ...

(venison), particularly in the Yucatan *

Yuca ''Manihot esculenta'', commonly called cassava (), manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America. Although a perennial plant, cassava is extensively cultivated ...

(cassava)

Cheese dishes

Caldo de queso Caldo de queso is a traditional queso ( cheese) soup made in places in Hermosillo, Sonora (north Mexico). The soup is made with boiled water, diced potatoes, onions, tomato, chile verde and oregano. Tomato puree or dehydrated chicken broth m ...

Queso flameado ''Queso flameado'' (Spanish for "flamed cheese"; also ''queso fundido'', "melted cheese" or ''choriqueso'') is a dish of hot melted cheese and spicy chorizo that is often served flambé. Often compared to cheese fondue, it is a party dish; ...

Egg dishes

Huevos motuleños ''Huevos motuleños'' () is a breakfast food which originated in the town of Motul (Yucatán). The dish is made with eggs on tortillas with black beans and cheese, often with other ingredients such as ham, peas, plantains, and hot sauce. In ad ...

Huevos rancheros Huevos rancheros (, 'ranch-style eggs') is a breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural Mexican farms. Basic dish The basic dish consists of fried eggs served on lightly fried or cha ...

Migas Migas () ("crumbs" in English) is a dish traditionally made from stale bread and other ingredients in Spanish and Portuguese cuisines. Originally introduced by shepherds, migas are very popular across the Iberian Peninsula, and are the typical br ...

Meat dishes

Beef dishes

* Albóndigas, Mexican meatballs. *

Aporreadillo Aporreadillo or aporreado is a typical dish from southwestern Mexican cuisine. This dish consists of meat beaten with a stone, salted, shredded, stirred with egg and cooked in guajillo chili, árbol chili or serrano chili sauce, with garlic and ...

Beef brain Beef brains and veal (juvenile beef) or calf's brains are used in the cuisines of France; Italy; Spain; El Salvador; Mexico, etc. where they are called ''sesos'' in Spanish and are eaten in tacos and quesadillas; Pakistan and Bangladesh, where t ...

Bistec A beefsteak, often called just steak, is a flat cut of beef with parallel faces, usually cut perpendicular to the muscle fibers. In common restaurant service a single serving has a raw mass ranging from . Beef steaks are usually grilled, pa ...

* Carne asada, grilled beef *

Carne a la tampiqueña Carne a la tampiqueña is one of the most popular meat dishes in Mexico. It was created in 1939 by the restaurateur José Inés Loredo and his brother chef Fidel from San Luis Potosí, who moved to the port of Tampico, Tamaulipas. Each ingred ...

, carne asada that is usually accompanied by a small portion of

enchilada An enchilada (, ) is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. ...

s (or

chilaquiles Chilaquiles () are a traditional Mexican breakfast dish consisting of corn tortillas cut into quarters and lightly fried. Ingredients and variations Typically, corn tortillas cut into quarters and lightly fried or baked for a lighter version ...

refried beans Refried beans (from es, frijoles refritos, ) is a dish of cooked and mashed beans that is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish. Refried beans are also popular ...

, fresh cheese, guacamole, and a vegetable (often rajas; grilled slices of

Poblano pepper The poblano (''Capsicum annuum'') is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ''ancho'' ("wide"). Stuffed fresh and roasted it is popular in '' chiles rell ...

s). * Cecina – In Mexico, most ''cecina'' is of two kinds: sheets of marinated beef, and a pork cut that is pounded thin and coated with chili pepper (this type is called ''cecina enchilada'' or ''carne enchilada''). *

Milanesa The milanesa is a variation of the Lombard veal Milanese, or the Austrian Wiener schnitzel, where generic types of meat breaded cutlet preparations are known as a ''milanesa''. The milanesa was brought to the Southern Cone by Italian immig ...

s – Chicken, beef, and a pork breaded fried bisteces.

Goat dishes

Cabrito Cabrito () is the name in both Spanish and Portuguese for roast goat kid in various Iberian and Latin American cuisines. Argentina Cabrito is also a regional specialty of Córdoba Province in Argentina, especially the town of Quilino, which ...

Pork dishes

* Calabacitas con puerco * Carnitas *

Chilorio Chilorio is a pork dish from the Mexican state of Sinaloa. Chilorio is generally made from pork fried in chili sauce. In making chilorio, pork is slow-simmered for hours until it falls apart. It is then broken into bite size pieces, fried in lar ...

* Chorizo *

* Pickled pigs' feet *

Poc Chuc Poc chuc is a Mexican cuisine, Mexican dish of meat, commonly pork, that is prepared in citrus marinade and cooked over a grill. Poc chuc is often served with a side of rice, pickled onion, refried beans, and avocado. Poc chuc is one of the signatu ...

Poultry dishes

Chicken feet Chicken feet are cooked and eaten in many countries. After an outer layer of hard skin is removed, most of the edible Tissue (biology), tissue on the feet consists of skin and tendons, with no muscle. This gives the feet a distinct texture di ...

* Pollo asado * Pollo motuleño

Other meat and protein dishes

Barbacoa Barbacoa () is a form of cooking meat that originated in the Caribbean with the Taíno people, who called it by the Arawak word ''barbaca'', from which the term "barbacoa" derives, and ultimately, the word ' barbecue". In contemporary Mexico, i ...

Birria Birria () \ ˈbir-ē-ˌä \is a Mexican dish from the state of Jalisco. The dish is a meat stew or soup traditionally made from goat meat, but occasionally made from beef, lamb, mutton or chicken. The meat is marinated in an adobo made of vi ...

– a spicy stew from the state of Jalisco traditionally made from

goat meat Goat meat or goat's meat is the meat of the domestic goat ''(Capra aegagrus hircus)''. The common name for goat meat is simply "goat", while that from young goats can be called ''capretto'' (It.), ''cabrito'' (Sp. and Por.) or ''kid''. In South ...

mutton Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Gen ...

– toasted grasshoppers seasoned with salt & lime *

Escamol Escamoles (; nah, azcamolli, from ''azcatl'' 'ant' and ''molli'' 'puree'), known colloquially as ''Mexican caviar'' or ''insect caviar'', are the edible larvae and pupae of ants of the species '' Liometopum apiculatum'' and '' L. occidentale var ...

– the edible larvae and pupae of

ants Ants are Eusociality, eusocial insects of the Family (biology), family Formicidae and, along with the related wasps and bees, belong to the Taxonomy (biology), order Hymenoptera. Ants evolved from Vespoidea, vespoid wasp ancestors in the Creta ...

* Pastel azteca * Puntas * Queso de Puerco,

head cheese Head cheese (Dutch: ''hoofdkaas'') or brawn is a cold cut terrine or meat jelly that originated in Europe. It is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, ...

prepared with vinegar, garlic, oregano and black pepper, among others. Wheels are often sold covered in paraffin wax. Non dairy. File:Barbacoa (en Hidalgo).JPG,

File:Chapulines de Oaxaca.jpg,

– toasted grasshoppers File:Puntas.jpg, Puntas

Moles, sauces, dips and spreads

* Chamoy *

Guacamole Guacamole (; (informally shortened to ''guac'' in the United States since the 1980s) is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international cuisi ...

* Mole blanco *

Mole sauce Mole, from Nahuatl mōlli (), meaning "sauce", is a traditional sauce and marinade originally used in Mexican cuisine. In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito ( ...

Mole verde Mole verde ("green mole") is a type of mole of the cuisine of Mexico. The main ingredients are pumpkin seeds and green chile, which bring color. Other ingredients may be green tomatoes, chile poblano, chile de árbol, tails onion, radish leaves ...

* Pepian – green or red, meat, pork *

* Salsa chipotle *

Salsa verde Salsa verde () is a type of spicy, green sauce in Mexican cuisine based on tomatillo and green chili peppers. The tomatillo-based Mexican ''salsa verde'' dates to the Aztec Empire, as documented by the Spanish physician Francisco Hernández, ...

Image:guacomole.jpg,

with

tortilla chips A tortilla chip is a snack food made from corn tortillas, which are cut into triangles and then fried or baked (alternatively they may be discs pressed out of corn masa then fried or baked). Corn tortillas are made of nixtamalized corn, veget ...

Image:Various salsas.jpg, Habanero, chipotle and

chimichurri Chimichurri () is an uncooked sauce used both as an ingredient in cooking and as a table condiment for grilled meat. Found in Argentinian, Nicaraguan and Uruguayan cuisines,Joyce GoldsteinThe mysterious origins of chimichurri ''San Francisc ...

salsa Salsa most often refers to: * Salsa (Mexican cuisine), a variety of sauces used as condiments * Salsa music, a popular style of Latin American music * Salsa (dance), a Latin dance associated with Salsa music Salsa or SALSA may also refer to: ...

Rice dishes

Arroz a la tumbada Arroz a la tumbada is a traditional Mexican dish prepared with white rice and seafood. In this specialty a sofrito is made with chopped tomato, onion, garlic and red pepper. Rice and fish broth or water is added, then seafood which may include shri ...

(rice with seafood) *

Arroz con pollo ''Arroz con pollo'' (Spanish for ''rice with chicken'') is a traditional dish of Latin America, closely related to paella. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables ...

(rice with chicken) *

Arroz negro Rice is the seed of the Poaceae, grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera ''Zizania (genus), Zizania'' and ''Porteresia'', bo ...

(black rice) * Arroz poblano * Arroz rojo (red rice, Mexican rice, or Spanish rice) *

Morisqueta Morisqueta is a dish meal from Apatzingán Michoacan. The dish consists of cooked rice, combined with beans, and served with a sauce of tomato, onion and garlic. It may contain cubes of ''adobera'', ''ranchero'' or fresh cheese, which melts. The ...

Seafood dishes

* Aguachile *

Huachinango a la Veracruzana Huachinango a la Veracruzana (Veracruz-Style Red Snapper) is a classic fish dish from Veracruz, Mexico. It has been called the signature dish of the state of Veracruz. It combines ingredients and cooking methods from Spain and from pre-colonial Me ...

File:HuachinangoVeracruzana.JPG,

(Veracruz-Style Red Snapper) File:Pescado zarandeado.jpg, Pescado zarandeado

Soups and stews

Sopita de fideo (regular), chicken, avocado, corn

* ''

caldo de pollo (, lit. 'chicken broth') is a common Latin American soup that consists of chicken and vegetables. What makes this soup different from many other versions of chicken soup is that alike the Brazilian , uses whole chicken pieces instead of chopp ...

'',

chicken soup Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. The classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, ...

* ''

caldo de queso Caldo de queso is a traditional queso ( cheese) soup made in places in Hermosillo, Sonora (north Mexico). The soup is made with boiled water, diced potatoes, onions, tomato, chile verde and oregano. Tomato puree or dehydrated chicken broth m ...

'',

cheese soup Cheese soup is a type of soup prepared using cheese as a primary ingredient, along with milk, broth and/or Stock (food), stock to form its basis. Various additional ingredients are used in its preparation, and various types and styles of cheese s ...

* ''

caldo de mariscos Caldo de siete mares (in English, "seven seas soup"), also known as ''caldo de mariscos'' ("seafood soup") is a Mexican version of fish stew, popular in coastal regions in Mexico. It is typically made with chicken, tomato, fish, or seafood bro ...

'', seafood soup * '' caldo tlalpeño'', chicken, broth, chopped avocado, chile chipotle and fried tortilla strips or triangles – may include white cheese, vegetables, chickpeas, carrot, green beans * Fideos (noodles) * Menudo *

Pozole Pozole (; from nah, pozoll, meaning ''cacahuazintle'', a variety of corn or maize) is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat (typically pork, but possibly chicken), and can be seasoned and garnished w ...

* Sopa de fideo *

sopa de flor de calabaza Squash blossoms (called courgette flowers in Great Britain) are the edible flowers of ''Cucurbita'' species, particularly ''Cucurbita pepo'', the species that produces zucchini (courgette), marrow, spaghetti squash, and many other types of squa ...

* Sopa de lima, from Yucatán * Sopa de nueces, walnut soup * Sopa de pollo (chicken soup) * Sopa de tortilla (tortilla soup)

Vegetable dishes

Chile relleno The chile relleno (, literally "stuffed chile") is a dish in Mexican cuisine that originated in the city of Puebla. In 1858, it was described as a "green chile pepper stuffed with minced meat and coated with eggs". The most common pepper used is ...

Chiles en nogada ''Chiles en nogada'' is a Mexican dish of poblano chiles stuffed with ''picadillo'' (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce called ''nogada'', pomegranate seeds and pars ...

* Cuitlacoche, a fungus that grows on corn plants, often served in soups *

Egg roll Egg rolls are a variety of deep-fried appetizers served in American Chinese restaurants. An egg roll is a cylindrical, savory roll with shredded cabbage, chopped meat, or other fillings inside a thickly-wrapped wheat flour skin, which is fri ...

s * Frijoles * Frijoles pintos (pinto

s) *

Frijoles negros ''Frijoles negros'' ( in Spanish) is a Latin American dish made with black beans, prepared in Guatemala, Cuba, Venezuela (where it is called ''caraotas negras''), Puerto Rico, Mexico, and other nations in Latin America. The black bean, a leg ...

(black

s) *

Frijoles Puercos Frijoles Puercos (pig beans) is a traditional Mexican dish. The dish is characterized by blended beans stewed with lard, olives, chile pepper, chorizo, Chihuahua cheese In Mexico, queso Chihuahua is commonly recognized as a soft white cheese ...

* Frijoles refritos (

) * Nopalitos * Papas (

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...

es) *

Pico de gallo ''Pico de gallo'' (, ), also called ''salsa fresca'' ('fresh sauce'), ''salsa bandera'' ('flag sauce'), and ''salsa cruda'' ('raw sauce'), is a type of salsa commonly used in Mexican cuisine. It is traditionally made from chopped tomato, onio ...

Desserts and sweets

Mexico's

candy Candy, also called sweets (British English) or lollies (Australian English Australian English (AusE, AusEng, AuE, AuEng, en-AU) is the set of varieties of the English language native to Australia. It is the country's common language an ...

and bakery sweets industry, centered in

Michoacán Michoacán, formally Michoacán de Ocampo (; Purépecha: ), officially the Free and Sovereign State of Michoacán de Ocampo ( es, Estado Libre y Soberano de Michoacán de Ocampo), is one of the 32 states which comprise the Federal Entities of ...

and

Mexico City Mexico City ( es, link=no, Ciudad de México, ; abbr.: CDMX; Nahuatl: ''Altepetl Mexico'') is the capital and largest city of Mexico, and the most populous city in North America. One of the world's alpha cities, it is located in the Valley o ...

, produces a wide array of products. *

Alfajor An ''alfajor'' or ''alajú'' (, plural ''alfajores'') is a traditional confection typically made of flour, honey, and nuts. It is found in Argentina, Peru, Chile, the Philippines, Southern Brazil, Southern France, Spain, and Uruguay. The arche ...

* Arroz con leche, rice pudding *

Bionico Bionico is a popular Mexican dessert that originated in the city of Guadalajara in Jalisco, Mexico, in the early 1990s. It is essentially a fruit salad consisting of a variety of fruits chopped up into small cubes, drenched with ''crema'' and topp ...

, type of fruit salad with cream * Buñuelos * Brazo de gitano *

Cajeta ''Dulce de leche'' (; pt, doce de leite), also known as caramelized milk, milk candy or milk jam in English, is a confection from Latin America prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, wh ...

Calavera A calavera (Spanish language, Spanish – for "skull") is a representation of a human skull. The term is most often applied to edible or decorative skulls made (usually by hand) from either sugar (called Alfeñiques) or clay, used in the Mexican ...

Capirotada Capirotada (), also known as Capirotada de vigilia, is a traditional Mexican food similar to a bread pudding that is usually eaten during the Lenten period. It is one of the dishes served on Good Friday. History ''Capirotada'' originated from ...

Champurrado Champurrado is a chocolate-based ''atole'', a warm and thick Mexican beverage. It is prepared with either '' masa de maíz'' (lime-treated corn dough),'' masa harina'' (a dried version of this dough), or corn flour (simply very finely ground d ...

* Chongos zamoranos, cheese candy named for its place of origin,

Zamora, Michoacán Zamora de Hidalgo (Spanish pronunciation: aˈmoɾa de i'dalɢo is a city in the Mexican state of Michoacán. The 2010 census population was 141,627. making it the third largest city in the state. The city is the municipal seat of Zamora Munic ...

Chocolate Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civ ...

* Chocolate brownie *

Churros A churro (, ) is a type of fried dough from Spanish and Portuguese cuisine. They are also found in Latin American cuisine and in other areas that have received immigration from Spanish and Portuguese-speaking countries, especially in the Sou ...

Cocadas Cocada are a traditional coconut confectionery found in many parts of Latin America. They are particularly popular in Argentina, Bolivia, Brazil, Colombia, Chile, Dominican Republic, Mexico, Panama, Venezuela and Ecuador. They are oven baked bu ...

Coconut candy Coconut candy refer to various candies made with coconut or coconut flavorings. In Vietnamese cuisine, kẹo dừa coconut candy is most commonly produced in Bến Tre province, Vietnam with coconut milk and coconut cream. In the United Sta ...

* Cochinito de Piloncillo * Concha * Coyotas *

Dulce de leche ''Dulce de leche'' (; pt, doce de leite), also known as caramelized milk, milk candy or milk jam in English, is a confection from Latin America prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, w ...

* Flan * Frozen banana *

Ice cream Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as str ...

("nieves" and "helados"). **

Fried ice cream Fried ice cream is a dessert made of a scoop of ice cream that is frozen hard, breaded or coated in a batter, and quickly deep-fried, creating a warm, crispy shell around the still-cold ice cream. Origin There are conflicting stories about th ...

Manjar blanco Manjar blanco (), also known as manjar de leche or simply manjar, is a term used in Spanish-speaking area of the world in reference to a variety of milk-based delicacies. In Spain the term refers to blancmange, a European delicacy found in vario ...

Mazapán Marzipan is a confection consisting primarily of sugar, honey, and almond meal (ground almonds), sometimes augmented with almond oil or extract. It is often made into sweets; common uses are chocolate-covered marzipan and small marzipan imitati ...

de Cacahuate * Nicuatole * ''

Paletas An ice pop is a liquid-based frozen snack on a stick. Unlike ice cream or sorbet, which are whipped while freezing to prevent ice crystal formation, an ice pop is "quiescently" frozen—frozen while at rest—and becomes a solid block of ice. T ...

'',

popsicles An ice pop is a liquid-based frozen snack on a stick. Unlike ice cream or sorbet, which are whipped while freezing to prevent ice crystal formation, an ice pop is "quiescently" frozen—frozen while at rest—and becomes a solid block of ice. ...

(or ''ice lollies''), the street popsicle vendor is a noted fixture of Mexico's urban landscape. *

Palmier A palmier (, from French, short for ''feuille de palmier'' 'palm tree leaf'), pig's ear, palm heart, or elephant ear is a French pastry in a palm leaf shape or a butterfly shape, sometimes called ''palm leaves'', ''cœur de France'', ''French h ...

* ''

Pan de muerto (), is a type of pan dulce traditionally baked in Mexico and the Mexican diaspora during the weeks leading up to the Día de los Muertos, which is celebrated from November 1 to November 2. Description It is a sweetened soft bread shaped like a ...

'', sugar covered pieces of bread traditionally eaten at the Día de muertos festivity * ''

Pan dulce Pan dulce, literally meaning "sweet bread", is the general name for a variety of Mexican pastries. Bread was introduced in Mexico by Spanish colonists, settlers and immigrants; however, Mexican pan dulce as we know it today rose to popularity ...

'', sweet pastries in many shapes and sizes that are very popular for

breakfast Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night.Anderson, Heather Arndt (2013)''Breakfast: A History'' AltaMira Press. Various "typical" or "t ...

. Nearly every Mexican town has a bakery (''panaderia'') where these can purchased. * Pastel de tres leches (Three Milk Cake) *

Platano Cooking bananas are banana cultivars in the genus ''Musa'' whose fruits are generally used in cooking. They may be eaten ripe or unripe and are generally starchy. Many cooking bananas are referred to as plantains (/ˈplæntɪn/, /plænˈteɪn/ ...

Polvorón A polvorón (From , the Spanish word for powder, or dust) is a type of heavy, soft, and very crumbly Spanish shortbread made of flour, sugar, milk, and nuts (especially almonds). They are mostly produced in Andalusia, where there are about 70 ...

Rosca de reyes A king cake, also known as a three kings cake, is a cake associated in many countries with Epiphany. Its form and ingredients are variable, but in most cases a () such as a figurine, often said to represent the Christ Child, is hidden inside. ...

Sopaipilla A sopaipilla, sopapilla, sopaipa, or cachanga is a kind of fried pastry and a type of quick bread served in several regions with Spanish heritage in the Americas. The word sopaipilla is the diminutive of sopaipa, a word that entered Spanish from ...

* Tacuarines,

Biscocho ''Biscocho'', also spelled ''biskotso'' (from ), refers to various types of Filipino twice-baked breads, usually coated with butter and sugar, or garlic in some cases. ''Biscocho'' is most strongly associated with the versions from the provin ...

s, or Coricos

Beverages

Non-alcoholic

Aguas frescas ''Aguas frescas'' ( en, cool waters, lit=fresh waters, italic=yes) are light non-alcoholic beverages made from one or more fruits, cereals, flowers, or seeds blended with sugar and water. They are popular in Mexico and some other Latin Am ...

Atole ''Atole'' (, from Nahuatl '' ātōlli'' ), also known as ''atolli'' and ''atol de elote'', is a traditional hot corn- and masa-based beverage of Mexican origin. Chocolate ''atole'' is known as ''champurrado'' or ''atole''. It typically accom ...

* Café de olla, coffee with cinnamon *

Chamoyada Chamoyada is a sweet and spicy type of shaved ice, or ''raspado'', drink prepared with fruit and flavored with chamoy. It is a part of Mexican cuisine, and is also common in regions of the United States with significant Mexican-American populat ...

* Chia Fresca *

, generally known better as a drink rather than a candy or sweet *

Hot chocolate Hot chocolate, also known as hot cocoa or drinking chocolate, is a heated drink consisting of shaved chocolate, melted chocolate or cocoa powder, heated milk or water, and usually a sweetener like whipped cream or marshmallows. Hot chocolate ...

Horchata Horchata (; ), or (), is a name given to various beverages, which are generally plant-based, but sometimes contain animal milk. In Spain, it is made with soaked, ground, and sweetened tiger nuts. In Latin America and other parts of the Americas ...

Jamaica (drink) Hibiscus tea is a herbal tea made as an infusion from crimson or deep magenta-colored calyces (sepals) of the roselle (''Hibiscus sabdariffa'') flower. It is consumed both hot and cold. It has a tart, cranberry-like flavor. Consumption Africa ...

Jarritos Jarritos is a brand of soft drink in Mexico, founded in 1950 by Don Francisco "El Güero" Hill and now owned by Novamex, a large independent bottling conglomerate based in Guadalajara, Jalisco, property of the Hill & ac. Co. It is also dis ...

(drink) * Jugos frescos * Lechuguilla *

Licuado Licuados (also known regionally as batidos) are a Latin American handmade blended beverage similar to smoothies, made with milk, fruit, and usually ice. They are also sometimes called "preparados" (meaning "prepared"). Licuados and other fresh f ...

, drink that includes banana, chocolate, and sugar * Mangonada *

Mexican Coke In the United States and Canada, Mexican Coca-Cola, or Mexican Coke ( es, Coca Cola de Vidrio, English: Glass Coca-Cola, or Coca-Cola in a glass bottle) or, informally, "Mexicoke", refers to Coca-Cola produced in and imported from Mexico. Mexica ...

* Mexican tea culture * Pópo *

Pozol Pozol (from the Nahuatl ) is the name of both fermented corn dough and the cocoa drink made from it, which has its origins in Pre-Columbian Mexico. The drink is consumed in the south of Mexico in the states of Chiapas and Tabasco. It is a th ...

Sangria Señorial Sangría Señorial is a sangria-flavored, non-alcoholic beverage produced by Mezgo S.A de C.V in Mexico since 1960. Description It is made with wine grapes, essence of lemon, cane sugar, and carbonated water. It has been distributed in the Unite ...

Tascalate Tascalate (alternative spelling Tazcalate) is a chocolate drink made from a mixture of roasted maize, chocolate, ground pine nuts, achiote, vanilla Vanilla is a spice derived from orchids of the genus ''Vanilla (genus), Vanilla'', primar ...

Tamarindo Tamarind (''Tamarindus indica'') is a leguminous A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agricultur ...

Tejate Tejate is a non-alcoholic maize and cacao beverage traditionally made in Oaxaca, Mexico, originating from pre-Hispanic times. It remains very popular among the indigenous Mixtec and Zapotec peoples, especially in rural areas. It is also very p ...

Alcoholic

Bacanora :''Other uses: the town of Bacanora, Sonora.'' Bacanora is an agave-derived liquor made in the Mexican state of Sonora. The distillation of Bacanora was illegal until 1992, being bootlegged by ''vinateros'' for many generations. Since 2000 Baca ...

* Cerveza, Mexican beers such as "Sol" and "Corona" *

Colonche Colonche is an alcoholic red coloured drink from Mexico prepared with ''tuna'', the fruits of "nopal" ('' Opuntia'' cacti), especially with ''tuna cardona'', the fruits of '' Opuntia streptacantha''. It is prepared in the states where wild nopa ...

Mexican wine Mexican wine and wine making began with the arrival of the Spanish in the 16th century, when they brought vines from Europe to modern day Mexico, the oldest wine-growing region in the Americas. Although there were indigenous grapes before the ...

Mezcal Mezcal (, ), sometimes spelled mescal, is a distilled alcoholic beverage made from any type of agave. The word ''mezcal'' comes from Nahuatl , which means "oven-cooked agave", from and .What is MezcalElmezcal.org Traditionally the word " ...

Michelada A ''michelada'' (Spanish pronunciation: itʃeˈlaða is a Mexican drink made with beer, lime juice, assorted sauces (often chili-based), spices, and chili peppers. It is served in a chilled, salt-rimmed glass. There are numerous variations of th ...

Pulque Pulque (; nci, metoctli), or octli, is an alcoholic beverage made from the fermented sap of the maguey (agave) plant. It is traditional in central Mexico, where it has been produced for millennia. It has the color of milk, a rather viscous c ...

, popular drink of the

Aztec The Aztecs () were a Mesoamerican culture that flourished in central Mexico in the post-classic period from 1300 to 1521. The Aztec people included different Indigenous peoples of Mexico, ethnic groups of central Mexico, particularly those g ...

s *

Sotol Sotol is a distilled spirit from the Chihuahuan desert northern Mexico, western Texas sourced from the family of Asparagaceae; the genus Dasylirion and several species, most commonly: ''Dasylirion wheeleri'', Dasylirion durangense, ''Dasyliri ...

Tejuino Tejuino is a cold fermented beverage made from corn and popularly consumed in the Mexican states of Jalisco and Chihuahua. Tejuino is usually made from corn dough, the same kind used for tortillas and tamales. The dough is mixed with water and ...

Tepache Tepache is a fermented beverage made from the peel and the rind of pineapples, and is sweetened either with ''piloncillo'' or brown sugar, seasoned with powdered cinnamon, and served cold. Though tepache is fermented for several days, the resu ...

Tequila Tequila (; ) is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila northwest of Guadalajara, and in the Jaliscan Highlands ('' Los Altos de Jalisco'') of the central western Mexican s ...

Tubâ Tubâ () is a Filipino alcoholic beverage created from the sap of various species of palm trees. During the Spanish colonial period, tubâ was introduced to Guam, the Marianas, and Mexico via the Manila Galleons. They remain popular in Mexico ...

References

External links

* {{DEFAULTSORT:Mexican Dishes Lists of foods by nationality * Dishes

Antojitos

Cheese dishes

Egg dishes

Meat dishes

Beef dishes

Goat dishes

Pork dishes

Poultry dishes

Other meat and protein dishes

Moles, sauces, dips and spreads

Rice dishes

Seafood dishes

Soups and stews

Vegetable dishes

Desserts and sweets

Beverages

Non-alcoholic

Alcoholic

See also

References

External links