List of Mexican dishes
Mexican cuisine is primarily a fusion of indigenous Mesoamerican cooking with European, especially Spanish, elements added after the Spanish conquest of the Aztec Empire in the 16th century. The basic staples remain native foods such as corn, beans and chili peppers, but the Europeans introduced a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), dairy products (especially cheese) and various herbs and lots of spices.
Street food in Mexico, called antojitos (literally "little cravings"), is prepared by street vendors and at small traditional markets in Mexico. Most of them include corn as an ingredient.
- Sopa de albondiga (meatball soup)
Tacos al pastor
- Albóndigas, Mexican meatballs
- Carne asada, grilled beef
- Carne guisada, stewed beef in spiced gravy
- 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).
- Milanesas – Chicken, beef, and a pork breaded fried bisteces.
- Pollo asado
- Pollo Encacahuatado
- Pollo motuleños
- Pollo picado
- Pollo rostizado
Other meat and protein dishes
- Ancas de Rana al Mojo de Ajo
- Birria – a spicy stew from the state of Jalisco traditionally made from goat meat or mutton
- Chapulines – toasted grasshoppers seasoned with salt and lime.
- 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.
Moles, sauces, dips and spreads
- Arroz con camarones (rice with shrimp)
- Arroz con huevo (rice with eggs)
- Arroz con pollo (rice with chicken)
- Arroz amarillo (yellow rice)
- Arroz con lima (rice with lemon)
- Arroz rojo (red rice)
- Arroz verde (green rice)
- Arroz con leche
Soups and stews
- caldo de pollo, chicken soup
- caldo de res, beef soup
- caldo de queso, cheese soup
- caldo de camaron shrimp soup, typically made from dried shrimp
- carne en su jugo, meat and beans in a meat broth
- caldo de mariscos, seafood soup,
- caldo tlalpeño, chicken and vegetable soup with chickpeas, carrot, green beans, chopped avocado, white cheese, and a *chipotle chile pepper
- Chilpachole de jaiba
- Fideos (noodles)
- Sopa, typically pasta flavored with meat or tomato consomme
- Sopa Azteca
- Sopa de lima, from Yucatán
- Sopa de pescado siete mares, a seven-fished bouillabaisse popular in the Gulf of California and Pacific areas
- Sopa de pollo (chicken soup)
- Sopa de tortilla (tortilla soup)
- Sopa tarasca
Ensalada de nopales
Desserts and sweets
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.
- Fresas con crema
- Gorditas de azucar
- Ice cream ("nieves" and "helados"). Pancho Villa was noted as a devotee of ice cream. The Mexican ice cream industry is centered in the state of Michoacán; most ice cream stands in Mexico are dubbed La Michoacana as a tribute to Michoacán's acknowledged leadership in the production of this product.
- Jarritos (spicy tamarindo candy in a tiny pot), as well as a brand of soda
- Leche Quemada
- Macarrones de dulce de leche
- Mazapán de Cacahuate
- Paletas, popsicles (or ice lollies), the street popsicle vendor is a noted fixture of Mexico's urban landscape.
- Pan de Acambaro (Acambaro bread), named for its town of origin, Acambaro, Guanajuato. Very similar to Jewish Challah bread, which may have inspired its creation.
Drinks and coffee
Hot bowl of champurrado
as served at a Mexican breakfast