MX.22.0001
Agua de Jamaica (Hibiscus Concentrate — Extraction Method)
Agua de Jamaica is Mexico's most iconic agua fresca — a deep crimson hibiscus flower concentrate dil…
Mexico — widely consumed
MX.22.0002
Agua de Jamaica (Hibiscus Concentrate — Extraction Method)
Agua de Jamaica is Mexico's most iconic agua fresca — a deep crimson hibiscus flower concentrate dil…
Mexico — widely consumed
MX.22.0003
Barbacoa (Central — Slow-Cooked Lamb Cheek in Maguey Leaves)
Barbacoa is one of the oldest cooking methods of the Americas, predating European contact and formin…
Central Mexico — Hidalgo,
MX.22.0004
Barbacoa (Central — Slow-Cooked Lamb Cheek in Maguey Leaves)
Barbacoa is one of the oldest cooking methods of the Americas, predating European contact and formin…
Central Mexico — Hidalgo,
MX.22.0005
Birria (Full Jalisco Dum Method — Chilli Consommé, Goat or Beef)
Birria is a slow-braised meat stew of extraordinary depth, originating in Jalisco and traditionally …
Jalisco, western Mexico —
MX.22.0006
Birria (Full Jalisco Dum Method — Chilli Consommé, Goat or Beef)
Birria is a slow-braised meat stew of extraordinary depth, originating in Jalisco and traditionally …
Jalisco, western Mexico —
MX.22.0007
Birria Tacos
Birria is a consomme-braised goat or beef stew from Jalisco — the broth (consomme) and the meat are …
Jalisco, Mexico. Birria h
MX.22.0008
Carnitas
Carnitas (little meats) are pork shoulder or butt cooked slowly in pork lard until completely yieldi…
Michoacan, Mexico. Carnit
MX.22.0009
Carnitas (Michoacán — Lard-Braised Pork — Copper Pot Method)
Carnitas — 'little meats' — is the defining dish of Michoacán and one of the great slow-cooking tech…
Michoacán, western Mexico
MX.22.0010
Carnitas (Michoacán — Lard-Braised Pork — Copper Pot Method)
Carnitas — 'little meats' — is the defining dish of Michoacán and one of the great slow-cooking tech…
Michoacán, western Mexico
MX.22.0011
Cemita Poblana (Pueblan Sandwich — Sesame Roll, Milanesa, Chipotle)
The Cemita Poblana is the great sandwich of Puebla — a sesame-crusted brioche-style roll stuffed wit…
Puebla, central Mexico —
MX.22.0012
Cemita Poblana (Pueblan Sandwich — Sesame Roll, Milanesa, Chipotle)
The Cemita Poblana is the great sandwich of Puebla — a sesame-crusted brioche-style roll stuffed wit…
Puebla, central Mexico —
MX.22.0013
Ceviche
Mexican ceviche differs from Peruvian leche de tigre ceviche — the Mexican version uses tomato, cori…
Pacific coast of Mexico (
MX.22.0014
Chicken Enchiladas
Enchiladas verdes — corn tortillas dipped in warm salsa verde, filled with shredded chicken, rolled,…
Mexico. Enchiladas (from
MX.22.0015
Chilaquiles
Chilaquiles are the Mexican answer to leftover tortillas — day-old corn tortillas fried until crispy…
Mexico. Chilaquiles (from
MX.22.0016
Chiles en Nogada (Pueblan — Stuffed Poblano, Walnut Cream, Pomegranate — September Dish)
Chiles en Nogada is Mexico's most ceremonially significant dish, served from August to September whe…
Puebla, central Mexico —
MX.22.0017
Chiles Rellenos
Chiles rellenos are roasted and peeled poblano chillies, stuffed with Oaxaca cheese (or picadillo — …
Puebla, Mexico. Chiles re
MX.22.0018
Churros
Churros are fried choux pastry — the same panade technique as profiteroles, but piped through a star…
Spain (with Mexican adapt
MX.22.0019
Cochinita Pibil
Cochinita pibil is Yucatan's great pork dish — slow-roasted suckling pig (or pork shoulder) marinate…
Yucatan Peninsula, Mexico
MX.22.0020
Cochinita Pibil (Yucatecan — Achiote Pork, Banana Leaf, Underground Pit Method)
Cochinita Pibil is the defining dish of Yucatecan cuisine and one of the great slow-cooked pork prep…
Yucatán Peninsula, southe
MX.22.0021
Elote
Elote (Mexican street corn) is grilled corn on the cob, slathered with mayonnaise, rolled in cotija …
Mexico. Street corn prepa
MX.22.0022
Enchiladas Verdes (Classic — Tomatillo Sauce, Chicken, Crema)
Enchiladas Verdes are among the most widely eaten dishes across Mexico — soft corn tortillas briefly…
Central Mexico — ubiquito
MX.22.0023
Enchiladas Verdes (Classic — Tomatillo Sauce, Chicken, Crema)
Enchiladas Verdes are among the most widely eaten dishes across Mexico — soft corn tortillas briefly…
Central Mexico — ubiquito
MX.22.0024
Gorditas (Thick Masa Cakes — Stuffed and Griddled vs Fried)
Gorditas — 'little fat ones' — are thick, oval masa cakes that occupy a middle ground between a meme…
Northern and central Mexi
MX.22.0025
Gorditas (Thick Masa Cakes — Stuffed and Griddled vs Fried)
Gorditas — 'little fat ones' — are thick, oval masa cakes that occupy a middle ground between a meme…
Northern and central Mexi
MX.22.0026
Guacamole
Guacamole is crushed ripe avocado with lime, coriander, white onion, jalapheno, and salt. It is not …
Mexico. The Aztec word ah
MX.22.0027
Huevos Rancheros
Huevos rancheros (ranch-style eggs) are fried eggs served on warm corn tortillas, covered in a cooke…
Mexico. Huevos rancheros
MX.22.0028
Memelas (Oaxacan Oval Masa Cakes with Black Beans)
Memelas are thick, oval masa cakes that serve as one of Oaxaca's foundational antojitos — street foo…
Oaxaca, southern Mexico —
MX.22.0029
Mole Coloradito (Oaxacan — Simpler Red Mole with Chocolate)
Mole Coloradito sits between the everyday red enchilada sauce and the monumental mole negro — it is …
Oaxaca, southern Mexico —
MX.22.0030
Mole Negro (Oaxacan — Full 30-Ingredient Method, Charring and Grinding)
Mole Negro is the crown jewel of Oaxacan cuisine and one of the most technically demanding sauces in…
Oaxaca, southern Mexico —
MX.22.0031
Mole Poblano
Mole Poblano is the most complex sauce in world cooking — more than 30 ingredients, three types of d…
Puebla, Mexico. The origi
MX.22.0032
Mole Poblano (Pueblan — Chocolate and Dried Chilli — Turkey Method)
Mole Poblano is the most internationally recognised of the Mexican moles, and its reputation — deser…
Puebla, central Mexico —
MX.22.0033
Papadzules (Yucatecan — Egg-Filled Tortillas in Pumpkin Seed Sauce)
Papadzules are among the oldest documented dishes of the Yucatán Peninsula, predating the Spanish ar…
Yucatán Peninsula, southe
MX.22.0034
Poc Chuc (Yucatecan — Grilled Orange-Marinated Pork)
Poc Chuc is perhaps the simplest and most direct expression of Yucatecan cooking: thin slices of por…
Yucatán Peninsula, southe
MX.22.0035
Pozole
Pozole is a pre-Columbian Mexican soup of hominy (nixtamalised corn kernels that have been dried and…
Central Mexico. Pozole is
MX.22.0036
Pozole Rojo (Jalisco — Red Hominy and Pork Soup)
Pozole Rojo is a ceremonial soup of ancient Aztec origin, served throughout Mexico for celebrations,…
Jalisco, western Mexico —
MX.22.0037
Pozole Rojo (Jalisco — Red Hominy and Pork Soup)
Pozole Rojo is a ceremonial soup of ancient Aztec origin, served throughout Mexico for celebrations,…
Jalisco, western Mexico —
MX.22.0038
Pozole Verde (Guerrero — Green Tomatillo and Pumpkin Seed Version)
Pozole Verde is the regional variation of Guerrero, the Pacific coast state where the city of Acapul…
Guerrero, Pacific coast o
MX.22.0039
Pozole Verde (Guerrero — Green Tomatillo and Pumpkin Seed Version)
Pozole Verde is the regional variation of Guerrero, the Pacific coast state where the city of Acapul…
Guerrero, Pacific coast o
MX.22.0040
Quesadillas
A quesadilla is a corn or flour tortilla folded over Oaxaca cheese and a filling, then griddled unti…
Mexico. The quesadilla in
MX.22.0041
Rajas con Crema (Roasted Poblano Strips in Crema — Side Dish)
Rajas con Crema is one of the most elegant and versatile preparations in the Mexican kitchen: strips…
Central Mexico — particul
MX.22.0042
Rajas con Crema (Roasted Poblano Strips in Crema — Side Dish)
Rajas con Crema is one of the most elegant and versatile preparations in the Mexican kitchen: strips…
Central Mexico — particul
MX.22.0043
Refried Beans
Frijoles refritos (refried beans — misnomered; the 'refried' is a mistranslation of 'well-fried,' no…
Mexico. Frijoles refritos
MX.22.0044
Salsa Verde
Mexican salsa verde (green sauce) is roasted or boiled tomatillos, serrano or jalapeño, garlic, whit…
Mexico. Salsa verde is pr
MX.22.0045
Sopa de Lima (Yucatecan — Lime-Soured Chicken Soup)
Sopa de Lima is Yucatán's answer to chicken soup — a clear, bright, lime-soured broth built on a fou…
Yucatán Peninsula, southe
MX.22.0046
Sopa Tarasca (Michoacán — Pureed Black Bean Soup, Fried Tortilla)
Sopa Tarasca is the iconic soup of Michoacán's P'urhépecha (Tarascan) people — a richly textured, sm…
Michoacán, western Mexico
MX.22.0047
Sopa Tarasca (Michoacán — Pureed Black Bean Soup, Fried Tortilla)
Sopa Tarasca is the iconic soup of Michoacán's P'urhépecha (Tarascan) people — a richly textured, sm…
Michoacán, western Mexico
MX.22.0048
Tacos al Pastor
Tacos al pastor are Mexico City's most iconic taco — thinly sliced marinated pork shoulder cooked on…
Mexico City, influenced b
MX.22.0049
Tacos de Canasta (Mexico City — Steamed Basket Tacos, Guajillo Grease)
Tacos de Canasta — basket tacos — are the essential working-class breakfast and lunch of Mexico City…
Mexico City and Tlaxcala
MX.22.0050
Tacos de Canasta (Mexico City — Steamed Basket Tacos, Guajillo Grease)
Tacos de Canasta — basket tacos — are the essential working-class breakfast and lunch of Mexico City…
Mexico City and Tlaxcala
MX.22.0051
Tamales
Tamales are masa (nixtamalised corn dough) filled with protein and chilli sauce, wrapped in corn hus…
Mesoamerica, documented f
MX.22.0052
Tamales (Full Method — Masa Preparation, Lard Ratio, Banana Leaf vs Corn Husk)
Tamales are one of the oldest prepared foods in the Americas, documented in Aztec manuscripts and co…
Mesoamerica — pre-Columbi
MX.22.0053
Tamales (Full Method — Masa Preparation, Lard Ratio, Banana Leaf vs Corn Husk)
Tamales are one of the oldest prepared foods in the Americas, documented in Aztec manuscripts and co…
Mesoamerica — pre-Columbi
MX.22.0054
Tepache (Fermented Pineapple Drink — Wild Fermentation, 2–3 Days)
Tepache is a lightly fermented pineapple drink of pre-Columbian Nahuatl origin, made from pineapple …
Mesoamerica — pre-Columbi
MX.22.0055
Tepache (Fermented Pineapple Drink — Wild Fermentation, 2–3 Days)
Tepache is a lightly fermented pineapple drink of pre-Columbian Nahuatl origin, made from pineapple …
Mesoamerica — pre-Columbi
MX.22.0056
Tlayuda (Oaxacan — Large Crisp Tortilla with Tasajo and Quesillo)
The tlayuda is Oaxaca's most iconic street food: a large, partially dried corn tortilla griddled unt…
Oaxaca, southern Mexico —
MX.22.0057
Tostadas de Tinga (Pueblan Shredded Chicken in Chipotle)
Tostadas de Tinga are one of the most straightforward and satisfying expressions of Mexican home coo…
Puebla, central Mexico —
MX.22.0058
Tostadas de Tinga (Pueblan Shredded Chicken in Chipotle)
Tostadas de Tinga are one of the most straightforward and satisfying expressions of Mexican home coo…
Puebla, central Mexico —
MX.22.0059
Tres Leches Cake
Tres leches (three milks) cake is a light sponge soaked in three milks (evaporated milk, condensed m…
Mexico, with debated Cent