Mexican Dishes

Huevos Divorciados

Two fried eggs served side by side on tortillas, one covered in red salsa and the other in green salsa, separated by a line of refried beans. The 'divorced' eggs represent the two opposing sauces.

Huevos Motuleños

A Yucatecan breakfast dish of crispy tostadas topped with eggs, plantains, roasted tomato sauce, and beans. Combines Mayan and Caribbean flavors in a single comforting plate.

Huevos Rancheros

A traditional Mexican breakfast of fried eggs served on corn tortillas with a spicy tomato-chili sauce and refried beans. Originally a hearty meal for farm workers in rural Mexico.

Menudo

A traditional tripe soup seasoned with chili peppers, garlic, lime, and oregano. Famous as a hangover remedy, menudo rojo (red) is popular in northern Mexico while menudo blanco (white) is favored in Sinaloa.

Mexican Chorizo

Chorizo Mexicano

A fresh, uncooked pork sausage made with ground pork, red chili peppers, vinegar, and spices. Unlike Spanish chorizo, Mexican chorizo is raw and must be cooked. Originating from Toluca.

Mole Poblano

Mexico's most famous mole sauce, originating from Puebla. A complex sauce of dried chili peppers, chocolate, nuts, seeds, spices, and bread, typically served over chicken or turkey.

Mole de Olla

A soup-like stew from central Mexico made with dried chile sauce, beef, corn, and Mexican squash. Despite the name, it is lighter and less complex than traditional thick mole sauces.

Mollete

A traditional open-faced sandwich from northern Mexico: halved bolillo bread topped with refried beans, cheese, and tomato salsa. A popular breakfast item found in cafes and street food stalls.

Mulitas

Sometimes called 'quesadillas on steroids' — a crispy tortilla filled with grilled meat, melted cheese, and topped with salsa or guacamole. Another tortilla is placed on top like a sandwich.

Nachos

Tortilla chips topped with melted cheese and jalapeños, invented in 1943 in Piedras Negras, Mexico by Ignacio 'Nacho' Anaya. Modern versions are loaded with beans, meat, guacamole, and sour cream.

Pambazo

A Mexican sandwich where the bread is dipped in a red guajillo chili sauce and griddled until crispy, then filled with potatoes and chorizo. A popular street food identifiable by its distinctive red color.

Panucho

A Yucatán specialty: a refried tortilla stuffed with black beans, then topped with shredded turkey or chicken, pickled onions, avocado, and habanero salsa.

Papadzules

An ancient Mayan dish from Yucatán: egg-filled corn tortillas drenched in a vibrant green pumpkin seed sauce and topped with tomato-habanero salsa. Believed to be a precursor to enchiladas.

Pescado Zarandeado

A whole butterflied fish grilled over charcoal, marinated in a mixture of chili peppers, soy sauce, and spices. A specialty of the Pacific coast, particularly Nayarit and Sinaloa.

Pico de Gallo

A fresh, chunky salsa made from chopped tomatoes, onions, cilantro, hot peppers (serrano or jalapeño), and lime juice. Unlike cooked salsas, pico de gallo has a solid consistency.

Pollo Encacahuatado

Chicken pieces simmered in a rich peanut sauce made with tomatoes, onions, garlic, chilis, and cinnamon. Believed to have originated in Puebla, served with tortillas or rice.

Potato Tacos

Tacos de Papa

Corn tortillas stuffed with cumin-spiced mashed potato, then fried until crispy and golden brown. Served with salsa, onions, lettuce, and various toppings.

Pozole

A hearty, aromatic stew of hominy corn and meat (usually pork) served in red, green, or white broth — the colors of the Mexican flag. A celebratory dish often served at special occasions and fiestas.

Quesabirria

A fusion of birria stew and quesadillas from Tijuana. Large tortillas filled with birria-style beef and melted cheese, cooked until crispy. Served with consomé broth for dipping.

Quesadilla

A tortilla folded around melted cheese, sometimes with additional fillings like meat, beans, or vegetables. A simple Mexican snack whose name derives from 'quesadilla' (little cheesy thing).

Queso Fundido

A bubbling hot dish of melted cheese with chorizo, peppers, and onions, often flambéed tableside. Originating from northern Mexico, it is spooned onto tortillas and shared as an appetizer.

Rajas con Crema

Strips of roasted poblano peppers cooked in heavy cream with onions and butter. Extremely popular in Mexico as both a filling for tacos and a side dish to various meats.

Salsa Verde Enchiladas

Enchiladas Verdes

Enchiladas covered in tangy green tomatillo salsa, typically filled with shredded chicken and topped with cheese, onions, and crema. The salsa is made from tomatillos, chili peppers, cilantro, and garlic.

Shrimp Tacos

Tacos de Camarón

Tacos filled with shrimp and various toppings like tomatoes, onion, cilantro, and pico de gallo. Originating from Baja California, they are often served with lime wedges.