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| Dishes |
| Antojito |
A snack. |
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| Barbacoa |
Meat, often a whole sheep, cooked over an open fire or, traditionally, in a hole on the ground. A barbacoa is a very old style Mexican barbecue. |
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| Burrito |
Soft, rolled, filled tortilla. The filling is usually combinations of refried beans, rice, meat, sour cream, guacamole, cheese and salsa. |
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| Cabrito |
Roasted goat kid. Speciality of Monterrey and the surrounding area. |
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| Carne Asada |
Thinly sliced, grilled beef often served in burritos and tacos. |
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| Carnitas |
Braised or roasted pork that can be a dish by itself or served in tamales, burritos and tacos. |
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| Cebollitas |
Grilled green onions (also known as spring onions or scallions). |
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| Cecina |
Thin slices of beef that are salted and traditionally dried out in the sun. |
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| Ceviche |
Seafood marinated in the juice of lemons and limes. Often served as cocktails or in tacos. |
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| Chicharron |
Fried pork rind served with carnitas or other types of cooked meat. A popular appetizer with tortillas and salsa. |
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| Chilaquiles |
Fried tortilla chips served in a platter with sauce and cheese sprinkled on top. Often comes with shredded chicken or a fried egg on top. Popular for breakfast. |
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| Chile En Nogada |
Stuffed green chillies garnished with a white walnut sauce and red pomegranate (these are the Mexican flag colours). |
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| Chile Relleno |
Deep fried Anaheim, or Poblano, pepper stuffed with cheese or meat and covered with tomato sauce. |
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| Chimichanga |
Deep-fried burrito usually filled with beans, cheese, shredded meat and rice. Served with salsa, cheese, sour cream or guacamole. |
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| Chuleta |
Lamb or pork chops that are usually roasted or barbecued. |
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| Churros |
Tubes of fried dough eaten as a snack. Often bought freshly fried from street vendors. |
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| Cochinita Pibil |
Slow roasted marinated pork — a specialty of the Yucatán Peninsula. |
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| Enchilada |
A rolled filled tortilla covered in sauce and then baked. |
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| Flan |
Rich custard topped with a caramel sauce (the Mexican equivalent of creme caramel). |
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| Flor De Calabaza |
Squash flowers served in quesadillas or as a side dish. |
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| Frijoles |
Refried beans served with just about everything. Refritos are beans that are soaked overnight, stewed, mashed and then fried in oil or lard. |
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| Gordita |
Small thick tortilla. Filled with meat, like a taco, but the gordita tortilla is a lot thicker than a taco. Usually cooked on a pan similar to a skillet. |
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| Guacamole |
Mashed avocado mixed with chopped tomato. Extra ingredients, like salsa, are often added to make a dip or side dish. |
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| Huauchinango Al Mojo De Ajo |
Red snapper fried with lots of chopped garlic. |
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| Huitlacoche |
A mushroom-like fungus from the ears of corn. A delicacy. |
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| Machaca |
Dried shredded beef almost always served in a tortilla. |
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| Menudo |
Spicy soup made with tripe (cow or sheep intestines). |
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| Milanesa |
Thin beef, veal or chicken that is fried after being dipped in beaten eggs and covered with breadcrumbs. The beaten egg usually contains salt and other spices. |
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| Mole |
The word mole means stew, sauce or concoction. A lot of people think that mole is a chocolate sauce. And it is. But it is also a wide range of dishes, some of which do not contain chocolate at all. Mole Poblano de Guajolote is a well-known dish using, amongst other things, turkey, nuts, chiles, spices and chocolate. |
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| Natilla |
A thin custard pudding made with milk and eggs. |
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| Nopales |
Prickly pear cactus leaves. Popular in salads or grilled in tacos. |
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| Pancita |
Tripe (cow’s intestines) served in a rich broth. |
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| Pozole |
Soup made from corn kernels with shredded pork, or some other meat, chiles, and garnished with a vegetable such as cabbage, lettuce or avodcado |
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| Quesadilla |
Fried tortilla filled with cheese. |
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| Queso Fundido |
Melted cheese served tortillas. |
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| Romeritos |
Patties made with dried shrimp, sprigs of the Romerito plant and potatoes served with a mole sauce. The Romerito is like Rosemary. |
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| Salsa |
Spicy sauce with varying degrees of spice heat. The most common ingredients are tomato, chile, onion and garlic. |
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| Sopes |
A snack from the city of Guadalajara. Made from a base of fried maize topped with refried beans, crumbled cheese, onions, salsa and sour cream. |
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| Taco |
Soft corn tortilla, filled with cooked meat, and garnished with salsa, or sauce. |
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| Tamales |
Tamales are made from corn dough (masa) that is usually filled with meat or cheese. The tamales are then wrapped in plantain (banana) or corn husks and then steamd. Sweet tamales are also very popular, as well as savouy ones. |
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| Torta |
A hard-crust sandwich roll often filled with meat or cheese but can be filled with almost anything. |
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| Tortillas |
The core part of Mexican meals. Tortillas are made of corn or wheat flour. Tortillas are made into burritos, enchiladas, quesadillas, tacos, tostadas, nachos and tortilla chips. |
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| Tostadas |
Fried corn tortilla usually topped with a mixture of meat, beans, rice, vegetables and cheese and then garnished with a combination of avocado, lettuce, sour cream or avocado. |
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