Mexican Dishes

Churros

Deep-fried dough sticks coated in cinnamon sugar, very popular as a Mexican street dessert. Traditionally paired with hot chocolate or café de olla for dipping.

Cocadas

Sweet coconut treats from the state of Colima made with grated coconut, sugar, eggs, and water. Soft and chewy, they are sold by beach and street vendors throughout Mexico and Latin America.

Cochinita Pibil

Slow-roasted pork dish from the Yucatán Peninsula with Mayan origins. Pork is marinated in annatto paste and bitter orange juice, wrapped in banana leaves, and baked until tender and shreddable.

Coyotas

Traditional cookies from Hermosillo, Sonora made from flour dough filled with piloncillo (unrefined Mexican sugar). Can also be filled with caramel, dates, guava, or figs.

Elote

Mexican street corn on the cob coated with mayonnaise and lime, then rolled in crumbled cotija cheese and chili powder. Eaten from the stalk, it is one of Mexico's most iconic street foods.

Empalme

A sandwich from Nuevo León made of two lard-brushed corn tortillas filled with refried beans and tomato salsa. Additional fillings like chorizo, jalapeños, and queso fresco may be added.

Enchilada Potosina

A unique enchilada from San Luis Potosí made by incorporating ancho peppers into the corn dough, filling it with cheese, folding like an empanada, and frying until golden. Topped with crema and avocado.

Enchiladas

Corn tortillas dipped in chili sauce, stuffed with fillings like cheese, meat, or beans, then rolled up, baked, and topped with more sauce, cheese, and onions. Countless regional variations exist across Mexico.

Enchiladas Mineras

Traditional enchiladas from the mining town of Guanajuato, filled with onions, cheese, and a stew of carrots and potatoes. Served on a bed of lettuce and baked in chili sauce until bubbly.

Enchiladas Suizas

Enchiladas topped with a creamy milk or cream-based sauce, first created at Sanborn's restaurant in Mexico City. Named for Swiss immigrants who introduced dairy-based sauces to Mexican cuisine.

Enfrijoladas

Corn tortillas dipped in a puréed black or pinto bean sauce, then folded or rolled with chicken or cheese inside. A simpler, bean-based cousin of enchiladas, popular for breakfast.

Enmoladas

Enchiladas covered in mole sauce rather than chili sauce. Tortillas are fried, dipped in warm mole, filled with chicken and cheese, then garnished with onion and cilantro.

Esquites

A popular Mexican street snack of corn kernels cooked with epazote and served in cups, topped with chili, lime, cotija cheese, mayonnaise, and sour cream. The off-the-cob version of elote.

Fajitas

Grilled skirt steak (or chicken/shrimp) served sizzling with peppers and onions on a flour tortilla. A Tex-Mex classic originating from Mexican ranch workers in the 1930s who marinated cheap beef cuts in lime juice.

Flautas

Rolled flour tortillas filled with shredded chicken or beef, then deep-fried until crispy. Served with lettuce, crema, cheese, and salsa. Similar to taquitos but traditionally made with flour tortillas.

Frijoles Charros

A rustic bean soup with pinto beans, bacon, ham, tomatoes, chili peppers, onion, and cilantro. Named after Mexican horsemen (charros), it is a staple side dish at barbecues and celebrations.

Frijoles Puercos

A rich bean dish where puréed beans are mixed with chorizo, chipotle peppers, Oaxaca or Chihuahua cheese, and jalapeños. Served as a hearty dip, side dish, or with tortillas.

Frijoles de la Olla

One of Mexico's most basic side dishes: pinto beans simmered in their own broth in a clay pot. Originally made with just beans, water, and salt, though garlic and onion are now commonly added.

Garlic Shrimp

Camarones al Mojo de Ajo

Shrimp fried in butter with generous amounts of garlic, chili, and chopped cilantro. Traditionally served with white rice and a squeeze of lime juice, popular for Cinco de Mayo celebrations.

Gorditas

Thick corn masa cakes stuffed with fillings like cheese, beans, chicharrón, or meat with salsa. The name means 'little fat one,' referring to their thickness compared to regular tortillas.

Gringas

A flour tortilla filled with al pastor pork and melted cheese, griddled until crispy. Similar to sincronizadas but using al pastor meat instead of ham, bridging tacos and quesadillas.

Guacamole

A dip made from mashed ripe avocados mixed with onions, chili peppers, lime juice, cilantro, and salt. Often prepared in a molcajete (stone mortar). Typically served with tortilla chips or as a taco topping.

Hongos al Ajillo

A traditional Oaxacan dish of assorted mushrooms sautéed with garlic in olive oil, white wine, chili peppers, and finished with lime juice. Served as a side dish or on its own.

Huachinango a la Veracruzana

A traditional dish from Veracruz: whole red snapper baked in a spicy tomato sauce with olives, capers, garlic, onions, and bell peppers. Served with rice or steamed vegetables.