Mexican Dishes
86 dishes with allergen safety information
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Allergen safety
Sincronizadas
Two tortillas pressed together with cheese and ham inside, griddled until crispy. Cut into wedges and served with guacamole, pico de gallo, or sour cream. Distinguished from quesadillas by the mandatory ham.
Sopa Poblana
A smoky, creamy soup from Puebla made with roasted poblano chili peppers, butter, onions, potatoes, and chicken stock. Finished with sour cream and garnished with cheese and tortilla strips.
Sopa de Lima
A spicy chicken and tomato soup from the Yucatán Peninsula, flavored with distinctive bittersweet Yucatecan limes and habanero peppers. Despite its name, chicken — not lime — is the main ingredient.
Sopes
Small, thick disks of fried corn dough with pinched edges forming a border to hold toppings of beans, meat, cheese, and salsa. Each Mexican state has its own version and name for this dish.
Tacos
Mexico's national street food: soft corn tortillas filled with virtually any combination of meats, vegetables, and salsas. Dating back to the 18th-century silver mines, tacos are eaten at all hours from street stands called taquerías.
Tacos al Carbón
Tacos featuring meat grilled directly over hot charcoal, served on corn or flour tortillas with bell peppers, onions, and cilantro. A staple of northern Mexican street food.
Tacos al Pastor
Pork marinated in dried chilis and spices, cooked on a vertical spit inspired by Lebanese shawarma, then shaved and served on corn tortillas with pineapple, onion, and cilantro. Originated in Puebla.
Tamales
Corn masa dough filled with savory or sweet fillings, wrapped in corn husks or banana leaves, and steamed. An ancient dish dating to the Aztecs, with countless regional varieties across Mexico.
Tlacoyo
An oval-shaped masa snack filled with beans, potatoes, or cheese, grilled on a comal, then topped with salsa, onion, cilantro, and nopales cactus. A pre-Hispanic street food staple.
Tlayuda
A large, crispy corn tortilla from Oaxaca smeared with asiento (pork lard), refried beans, and Oaxacan quesillo cheese. Can be served open-faced or folded, with additional meat and salsa toppings.
Torta
A Mexican sandwich served on bolillo or telera bread rolls, stuffed with fillings like meat, beans, avocado, cheese, and jalapeños. Both cold and hot grilled versions exist throughout Mexico.
Torta Ahogada
Guadalajara's signature sandwich: a crusty birote bread roll filled with pork, submerged in a spicy chile de árbol and vinegar salsa. Invented in the early 1900s, famously used as a hangover cure.
Torta de Tamal
A popular Mexico City street food: a tamal stuffed inside a bolillo bread roll. Also called guajolota, this carb-on-carb breakfast is often paired with atole, a warm corn-based drink.
Tostada
A flat, crispy fried or toasted corn tortilla topped with refried beans, shredded meat, lettuce, cheese, and salsa. The practice originated from repurposing stale tortillas.