List of Mexican dishes

The Spanish conquest of the Aztec Empire occurred in the 16th century. The basic staples since then remain native foods such as corn, beans, squash and chili peppers, but the Europeans introduced many other foods, the most important of which were meat from domesticated animals, dairy products (especially cheese) and various herbs and spices, although key spices in Mexican cuisine are also native to Mesoamerica such as a large variety of chili peppers.

Pozole is a traditional soup or stew from Mexico.

Antojitos edit

Street food in Mexico, called antojitos, is prepared by street vendors and at small traditional markets in Mexico.^[1] Most of them include corn as an ingredient.

Cemita with milanesa
Preparation of huaraches
Chilaquiles
Menudo
Molotes
Cochinita pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula of Mayan origin.
Flautas with guacamole
Sopes
Tacos al pastor
Tacos prepared with a carnitas filling

Aguachile
Avocado
Bolillos
Burrito
- Burro percherón
Camote (Mexican sweet potato)
Chahuis
Cemitas sandwiches
Chalupa
Chapulines
Charales, small fish, basically a type of smelt
Chicharrón
Chilaquiles
Chimichangas (Tex-Mex mostly)
Choriqueso
Chorizo
Cochinita pibil
Cocido
Cóctel de camarón and other seafood cocktails
Corunda
Curtido
Elote
Empanadas
Enchilada (red or green)
Enfrijoladas
Ensalada de fruta (fruit salad)
Entomatadas
Escamoles
Fajitas
Filete de pescado
Flautas
Frijoles charros
Fritada
Gorditas
Gringas
Huauzontles
Huaraches
Huitlacoche
Japanese peanuts
Jicama
Jocoque
Jumiles
Lengua
Lentil soup (lentil beans)
Longaniza
Machaca
Maguey worm
Mancha manteles
Memela
Menudo
Mixiotes
Mole de olla
Mole poblano
Molletes
Molotes
Moronga
Nachos
Pambazos
Panucho
Papadzules
Parilladas
Pastel azteca
Pejelagarto
Picadillo
Quesadillas
Queso
Rajas con crema
Romeritos
Salbutes
Salsa
Sincronizadas
Sopes
Tacos
Taco al pastor
Tacos de sesos
Tamales
Taquitos
Tlacoyos
Tlayudas
Tortas (sandwiches)
Tortillas
Tostadas
Tostilocos
Totopo
Tripas
Venado (venison), particularly in the Yucatan
Yuca (cassava)

Cheese dishes edit

Egg dishes edit

Huevos rancheros

Meat dishes edit

Beef dishes edit

Bistec

Albóndigas, Mexican meatballs
Aporreadillo
Beef brain
Bistec
Carne asada, grilled beef
Carne a la tampiqueña, carne asada that is usually accompanied by a small portion of enchiladas (or chilaquiles), refried beans, fresh cheese, guacamole, and a vegetable (often rajas; grilled slices of Poblano peppers)
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).^[2]
Milanesas – Chicken, beef, and a pork breaded fried bisteces

Goat dishes edit

Cabrito

Pork dishes edit

Poultry dishes edit

Other meat and protein dishes edit

Barbacoa
Birria – a spicy stew from the state of Jalisco traditionally made from goat meat or mutton
Chapulines – toasted grasshoppers seasoned with salt & lime
Escamol – the edible larvae and pupae of ants
Pastel azteca
Puntas
Queso de Puerco, head cheese prepared with vinegar, garlic, oregano and black pepper, among others. Wheels are often sold covered in paraffin wax. Non dairy.
Discada

Barbacoa
Chapulines – toasted grasshoppers
Puntas

Moles, sauces, dips and spreads edit

Chamoy
Guacamole
Mole blanco
Mole sauce
Mole verde
Pepian – green or red, meat, pork
Salsa
Salsa chipotle
Salsa verde

Guacamole with tortilla chips
Habanero, chipotle and chimichurri salsas

Rice dishes edit

Arroz rojo (Spanish rice)

Arroz a la tumbada (rice with seafood)
Arroz con pollo (rice with chicken)
Arroz negro (black rice)
Arroz poblano
Arroz rojo (red rice, Mexican rice, or Spanish rice)
Morisqueta

Seafood dishes edit

Huachinango a la Veracruzana (Veracruz-Style Red Snapper)
Pescado zarandeado

Soups and stews edit

Caldo tlalpeño

Sopa de fideo

Birria
caldo de pollo, chicken soup
caldo de queso, cheese soup
caldo de mariscos, 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
Sopa de fideo
sopa de flor de calabaza
Sopa de lima, from Yucatán
Sopa de nueces, walnut soup
Sopa de pollo (chicken soup)
Sopa de tortilla (tortilla soup)

Vegetable dishes edit

Chiles en nogada

Chile relleno
Chiles en nogada
Cuitlacoche, a fungus that grows on corn plants, often served in soups
Egg rolls
Frijoles
Frijoles pintos (pinto beans)
Frijoles negros (black beans)
Frijoles charros
Frijoles Puercos
Frijoles refritos (refried beans)
Nopalitos
Papas (potatoes)
Pico de gallo

Desserts and sweets edit

Close up shot of a bionico with strawberries, banana, raisins, shredded coconut and granola

Mexico's candy and bakery sweets industry, centered in Michoacán and Mexico City, produces a wide array of products.

Alfajor
Arroz con leche, rice pudding
Bionico, type of fruit salad with cream
Buñuelos
Brazo de gitano
Cajeta
Calavera
Capirotada
Champurrado
Chongos zamoranos, cheese candy named for its place of origin, Zamora, Michoacán
Chocolate
Chocolate brownie
Churros
Cocadas
Coconut candy
Cochinito de Piloncillo
Concha
Coyotas
Dulce de leche

Flan

Flan
Frozen banana
Ice cream ("nieves" and "helados").
- Fried ice cream
Manjar blanco
Mazapán de Cacahuate
Nicuatole
Paletas, popsicles (or ice lollies), the street popsicle vendor is a noted fixture of Mexico's urban landscape.
Palmier

A piece of sugary pan de muerto

Pan de muerto, sugar covered pieces of bread traditionally eaten at the Día de muertos festivity
Pan dulce, sweet pastries in many shapes and sizes that are very popular for breakfast. Nearly every Mexican town has a bakery (panaderia) where these can purchased.
Pastel de tres leches (Three Milk Cake)
Platano
Polvorón
Rosca de reyes
Sopaipilla
Biscochos
Piñata cookie
Platáno frito
Jamoncillo
Carlota de limón^[3]