Mexican — Provenance Canon

Central American El Salvadorguatemala Tamales 1 entry · 1 at depth Tamal de chipilín Open

Central American Guatemala Tamales Masa 1 entry · 1 at depth Tamalito de chipilín (Guatemalan chipilín tamale) Open

Central American Nicaragua Tamales Celebration Dishes 1 entry · 1 at depth Nacatamal (Nicaragua banana leaf tamale) Open

Central American Regional Tamales Celebration 1 entry · 1 at depth Tamal de elote (Central American sweet corn tamale) Open

Central Mexico Pit Cooking 1 entry · 1 at depth Barbacoa — pit-steamed beef cheek and whole lamb Open

Central Mexico Seed Nut Sauces 1 entry · 1 at depth Pipián rojo (red seed and nut sauce) Open

Central Mexico Soups Corn 1 entry · 1 at depth Chileatole (Mexican corn and chile soup) Open

Central Mexico Stews Soups 1 entry · 1 at depth Mole de olla (peasant pot mole stew) Open

Central Mexico Vegetable Techniques 1 entry · 1 at depth Rajas con crema (fire-roasted poblano with cream) Open

Chiapas Soups 1 entry · 1 at depth Sopa de pan (Chiapas bread soup) Open

Chile Technique Chile Identification 1 entry · 1 at depth Dried chile identification — the essential taxonomy Open

Chile Technique Chile Preparations 1 entry · 1 at depth Chile rellenos — roasting, peeling, stuffing, battering, frying Open

Chile Technique Salsas 4 entries · 4 at depth Pico de gallo — raw salsa fresca · Salsa macha — the chile-nut-oil salsa from Veracruz · Salsa roja — roasted tomato and dried chile Open

Chile Technique Soaking 1 entry · 1 at depth Soaking and blending dried chiles — hydration, ratio, technique Open

Chile Technique Toasting 1 entry · 1 at depth Toasting dried chiles on a comal — timing, temperature, the point of over-burn Open

Corn And Masa Corn Tortilla 1 entry · 1 at depth Tortilla — hand press, comal, and the puff Open

Corn And Masa Foundational 2 entries · 2 at depth Masa making — stone metate vs electric mill vs Maseca · Nixtamalization — cal treatment of dried maize Open

Corn And Masa Hominy 1 entry · 1 at depth Pozole — hominy preparation and the ancient soup Open

Corn And Masa Masa Variants 2 entries · 2 at depth Gorditas — stuffed masa pockets, comal and deep-fry variants · Sopes, huaraches, tlacoyos — thick masa preparations Open

Corn And Masa Street Corn 1 entry · 1 at depth Esquites and elote — Mexican corn off and on the cob Open

Corn And Masa Tamales 1 entry · 1 at depth Tamales — masa spreading, filling, wrapping, steaming Open

General General techniques and shared principles. 58 entries · 58 at depth Birria Tacos · Carnitas · Chicken Enchiladas Open

Guerrero Seafood In preparation

Guerrero Soups Stews 1 entry · 1 at depth Pozole verde (Guerrero green hominy soup) Open

Hidalgo Barbecue Slow Cooking 1 entry · 1 at depth Barbacoa de borrego (lamb barbacoa, Hidalgo) Open

Huasteca Veracruzslptamaulipas Tamales Masa 1 entry · 1 at depth Zacahuil (giant Huastecan pit tamale) Open

Jalisco Braises Slow Cooking 2 entries · 2 at depth Birria estilo Jalisco (red adobo goat, overnight clay pot) · Birria (Jalisco goat or beef clay pot braise) Open

Jaliscomexico City Taqueria Techniques 1 entry · 1 at depth Consomé de birria and quesabirria tacos Open

Jalisconational Soups Stews 1 entry · 1 at depth Pozole rojo (red chile hominy soup) Open

Mexicancentral American Regional Plantain Techniques 1 entry · 1 at depth Plátanos maduros fritos (fried ripe plantain) Open

Mexico City Mole 1 entry · 1 at depth Mole verde and pipián — pepita and herb sauces Open

Mexico Citynational Soups 2 entries · 2 at depth Caldo tlalpeño (chipotle and chickpea broth) · Sopa azteca / sopa de tortilla (tortilla soup) Open

Mexico Cityoaxaca Masa Antojitos 1 entry · 1 at depth Tlacoyos (oval masa cakes with bean filling) Open

Mexico City Salsas 1 entry · 1 at depth Salsa taquera (Mexico City taquería standard salsa) Open

Mexico City Soups 1 entry · 1 at depth Caldo tlalpeño Open

Mexico City Tacos Street Food 1 entry · 1 at depth Tacos de canasta (basket tacos, Mexico City) Open

Mexico City Taqueria Techniques 1 entry · 1 at depth Suadero (Mexico City slow-cooked brisket taco) Open

Mexico City Trompo Technique 1 entry · 1 at depth Tacos al pastor — the Lebanese-Mexican fusion Open

Michoacan Pork Confit 1 entry · 1 at depth Carnitas — Michoacán copper pot confit Open

Michoacan Pork Techniques 1 entry · 1 at depth Carnitas (Michoacán slow-braised pork confit) Open

Michoacan Tamales Masa 2 entries · 2 at depth Corundas (Michoacán triangular tamales) · Uchepos (Michoacán fresh corn tamales) Open

National Beans 1 entry · 1 at depth Refried beans (frijoles refritos) Open

National Beans Legumes 2 entries · 2 at depth Frijoles de olla (pot beans — foundational technique) · Frijoles refritos (refried beans technique) Open

National Breakfast 1 entry · 1 at depth Chilaquiles (red and green) Open

National Cheese 1 entry · 1 at depth Queso fundido Open

National Chile Preparation 1 entry · 1 at depth Chiles chipotles en adobo (homemade) Open

National Dairy 1 entry · 1 at depth Crema mexicana (preparation and use) Open

National Dairy Finishing Ingredients 1 entry · 1 at depth Crema mexicana (Mexican cultured cream) Open

National Dairy Fresh Cheese 1 entry · 1 at depth Requeson (Mexican fresh curd cheese) Open

National Dessert 1 entry · 1 at depth Flan napolitano Open

National Desserts Custards 1 entry · 1 at depth Flan de cajeta (Mexican goat milk caramel custard) Open

National Dried Chiles Identification 1 entry · 1 at depth Morita chile usage and applications Open

National Eggs Breakfast 3 entries · 3 at depth Chilaquiles (tortilla in sauce technique) · Huevos divorciados (divorced eggs — two salsas) · Huevos rancheros (ranch-style eggs) Open

National Enchiladas 1 entry · 1 at depth Enchiladas verdes Open

National Enchiladas Sauced Tortilla Dishes 1 entry · 1 at depth Enchiladas verdes (tomatillo-sauced enchiladas) Open

National Equipment Technique 2 entries · 2 at depth Comal temperature management · Molcajete — stone mortar technique and seasoning Open

National Fats Cooking Mediums 1 entry · 1 at depth Lard (manteca) versus vegetable shortening in Mexican cooking Open

National Foundation Techniques 1 entry · 1 at depth Tatemada technique (charring tomatoes and chiles) Open

National Fried Masa 1 entry · 1 at depth Tostadas (base preparation) Open

National Marinades Pastes 1 entry · 1 at depth Adobo marinade (dried chile paste for pork) Open

National Masa Antojitos 1 entry · 1 at depth Tostadas (fried or baked crisp tortilla base) Open

National Masa Quick Cooking 1 entry · 1 at depth Quesadillas — comal vs. pan technique Open

National Mole 1 entry · 1 at depth Mole de guajolote (turkey mole) Open

National Native Herbs Flavourings 1 entry · 1 at depth Epazote — identification and usage Open

National Native Ingredients Fungi 1 entry · 1 at depth Huitlacoche preparation (corn fungus) Open

National Pasta 1 entry · 1 at depth Sopa seca de fideos Open

National Pasta Noodles 2 entries · 2 at depth Sopa de fideo seco con chipotle (smoky dry noodle soup) · Sopa seca de fideos (Mexican dry noodle soup) Open

National Pork Masa 1 entry · 1 at depth Chicharrón en salsa verde (pork crackling in tomatillo sauce) Open

National Rice 1 entry · 1 at depth Arroz rojo mexicano Open

National Rice Grains 1 entry · 1 at depth Arroz rojo (Mexican red rice technique) Open

National Salsas 2 entries · 2 at depth Chile de árbol salsa (dry-toasted blender salsa) · Salsa borracha (drunk salsa with pulque or beer) Open

National Salsas Spreads 1 entry · 1 at depth Guacamole — traditional preparation and technique Open

National Sausage Pork 1 entry · 1 at depth Chorizo mexicano (fresh pork sausage technique) Open

National Soups 1 entry · 1 at depth Caldo de res Open

National Soups Broths 2 entries · 2 at depth Caldo de pollo mexicano (Mexican chicken broth) · Caldo de res (Mexican beef broth with vegetables) Open

National Soups Stews 1 entry · 1 at depth Pozole blanco (white hominy soup) Open

National Soups Tripe 1 entry · 1 at depth Menudo (Mexican tripe and hominy soup) Open

National Street Food Snacks 1 entry · 1 at depth Elote and esquites — corn street food technique Open

National Sweeteners 1 entry · 1 at depth Piloncillo syrup preparation Open

National Tacos Fried Dishes 1 entry · 1 at depth Tacos dorados (crispy fried tacos) Open

National Tamales Desserts 1 entry · 1 at depth Tamales dulces (sweet tamales) Open

National Tamales Masa 1 entry · 1 at depth Tamalito de rajas (chile strip tamale) Open

National Vegetables Native Ingredients 1 entry · 1 at depth Flor de calabaza (squash blossom preparation) Open

National Vegetables Native Produce 2 entries · 2 at depth Chayote preparation and cooking · Nopales preparation and cooking (cactus pads) Open

National Vegetable Techniques 1 entry · 1 at depth Rajas y elote en crema (poblano and corn in cream sauce) Open

North Central Mexico Zacatecasslp Festive Ceremonial Dishes 1 entry · 1 at depth Asado de boda (Zacatecas/SLP wedding pork in dried chile sauce) Open

Northern Mexicoborderlands Stews 1 entry · 1 at depth Chile verde (roasted green chile pork stew) Open

Northern Mexico Border Region Outdoor Cooking 1 entry · 1 at depth Discada norteña (plow disc mixed meat cook) Open

Northern Mexico Chihuahua Street Food Wraps 1 entry · 1 at depth Burritos (Chihuahua flour tortilla wrap) Open

Northern Mexico Durango Stews 1 entry · 1 at depth Caldillo durangense (Durango green chile beef stew) Open

Northern Mexico Nuevo Leon Whole Animal Roasting 1 entry · 1 at depth Cabrito (whole roasted kid goat, Monterrey) Open

Northern Mexico Sonorachihuahua Dried Meats Breakfast 1 entry · 1 at depth Machaca (northern dried-shredded beef with eggs) Open

Northern Mexico Sonorachihuahua Masa Breads 1 entry · 1 at depth Flour tortillas (Northern Mexico wheat tradition) Open

Northern Mexico Sonora Grilled Meats 1 entry · 1 at depth Carne asada (Sonoran direct-flame beef) Open

Oaxaca Antojitos Complete Dishes 1 entry · 1 at depth Tlayuda assembly (complete Oaxacan preparation) Open

Oaxaca Beans Soups 1 entry · 1 at depth Caldo de frijol negro (Oaxacan black bean soup) Open

Oaxaca Cacao Chocolate 1 entry · 1 at depth Cacao preparation — traditional Oaxacan stone grinding Open

Oaxaca Condiments 1 entry · 1 at depth Chorro de aceite (chile oil finish) Open

Oaxaca Dairy Cheese 1 entry · 1 at depth Quesillo / Oaxacan string cheese (pasta filata) Open

Oaxaca Insects Pre Columbian Proteins 1 entry · 1 at depth Chapulines (toasted grasshoppers) Open

Oaxaca Masa Antojitos 1 entry · 1 at depth Tlayuda (Oaxacan large charred tortilla base) Open

Oaxaca Meat Preparation Curing 2 entries · 2 at depth Cecina (Oaxacan thin-cured pork) · Tasajo (Oaxacan cured sun-dried beef) Open

Oaxaca Mole 2 entries · 2 at depth Mole negro — the most complex sauce in world cuisine · Pollo en mole amarillo Open

Oaxaca Moles Complex Sauces 3 entries · 3 at depth Mole amarillo (Oaxacan yellow-green mole) · Mole coloradito (Oaxacan red mole) · Mole negro technique — charring chiles and tortilla Open

Oaxacanational Enchilada Variations 1 entry · 1 at depth Enfrijoladas (black bean sauce enchiladas) Open

Oaxacapuebla Enchilada Variations 1 entry · 1 at depth Enmoladas (mole-sauced enchiladas) Open

Oaxaca Salads Raw Preparations 1 entry · 1 at depth Chayote and corn salad (Oaxacan raw vegetable salad) Open

Oaxaca Service Plating 1 entry · 1 at depth Mole negro — serving and plating tradition Open

Oaxacatehuantepec Masa Antojitos 1 entry · 1 at depth Totopo — Oaxacan hard tostada Open

Oaxacaveracruz Native Herbs Techniques 1 entry · 1 at depth Hoja santa technique (anise leaf wrapping and infusion) Open

Pacific Coast Seafood In preparation

Puebla Antojitos Street Food 1 entry · 1 at depth Chalupas poblanas (small fried masa boats) Open

Puebla Festive Ceremonial Dishes 1 entry · 1 at depth Chiles en nogada (Puebla patriotic stuffed poblano) Open

Pueblamixteca Seasonal Ceremonial Dishes 1 entry · 1 at depth Mole de caderas (Mixtec goat hip stew) Open

Puebla Mole 1 entry · 1 at depth Mole poblano — the national sauce of Mexico Open

Puebla Moles Complex Sauces 1 entry · 1 at depth Mole rojo de Puebla (simplified red mole) Open

Pueblanational Braised Meats Fillings 2 entries · 2 at depth Tinga de cerdo (pork tinga, Puebla origin) · Tinga de pollo (chipotle shredded chicken) Open

Pueblaoaxaca Masa Antojitos 1 entry · 1 at depth Memelas (elongated masa cakes on comal) Open

Puebla Street Food Sandwiches 1 entry · 1 at depth Cemitas poblanas (Puebla sesame sandwich) Open

Puebla Tamales 1 entry · 1 at depth Tamales de rajas con queso Open

Sinaloa Ceviche 1 entry · 1 at depth Aguachile negro Open

Sinaloa Seafood Ceviche 1 entry · 1 at depth Aguachile (Sinaloan raw shrimp in chile water) Open

Sonorasinaloa Soups 1 entry · 1 at depth Caldillo de camarón seco Open

Veracruz Antojitos Street Food 1 entry · 1 at depth Picadas veracruzanas (Veracruz masa rounds with salsa) Open

Veracruz Mole 1 entry · 1 at depth Mole de Xico Open

Veracruz Moles Complex Sauces 1 entry · 1 at depth Mole de Xico (Veracruz mole) Open

Veracruznational Salsas 1 entry · 1 at depth Salsa macha — technique and variations Open

Veracruz Seafood 1 entry · 1 at depth Huachinango a la veracruzana (red snapper Veracruz-style) Open

Veracruz Seafood Soups 1 entry · 1 at depth Chilpachole de jaiba (Veracruz crab soup) Open

Yucatan Antojitos Traditional Dishes 1 entry · 1 at depth Papadzules (Yucatecan egg-tomatillo enchiladas) Open

Yucatan Condiments Accompaniments 1 entry · 1 at depth Poc chuc cebollas asadas (charred Yucatecan pickled onion) Open

Yucatan Grilled Meats 1 entry · 1 at depth Poc chuc (Yucatecan achiote-grilled pork) Open

Yucatan Pastes Spice Blends 2 entries · 2 at depth Achiote pasta (Yucatecan annatto spice paste) · Recado negro (Yucatecan charred chile paste) Open

Yucatan Pickles Preservation 1 entry · 1 at depth Escabeche (Yucatecan pickled vegetables and jalapeños) Open

Yucatan Pit Roasting 1 entry · 1 at depth Cochinita pibil — Yucatecan pit-roasted pork Open

Yucatan Salsas 1 entry · 1 at depth Chiltomate — Yucatecan charred tomato-habanero sauce Open

Yucatan Soups Broths 1 entry · 1 at depth Sopa de lima (Yucatecan turkey-lime soup) Open

Yucatan Spice Pastes 1 entry · 1 at depth Recado rojo and negro — Yucatecan spice pastes Open

Yucatan Street Desserts 1 entry · 1 at depth Marquesitas (Yucatecan rolled crispy crepes) Open

The Mexican Canon