Gulf (Tabasco, Veracruz)

Huevos motuleños is a breakfast food which originated in the town of Motul (Yucatán). The dish is made with eggs on tortillas with black beans and cheese, often with other ingredients such as ham, peas, plantains, and hot sauce. In addition to being served in many restaurants in Yucatán, Quintana Roo and Oaxaca, this breakfast dish is also common in Cuba and Costa Rica.

Seafood cocktail, made with clams, oysters, red snapper, shrimp, squid in a spicy sauce

A tres leches cake , dulce de tres leches, also known as pan tres leches (lit. 'three-milk bread') or simply tres leches, is a sponge cake originating in North, Central and South America soaked in three kinds of milk: evaporated milk, condensed milk, and whole milk. Tres leches is a very light cake, with many air bubbles. This distinct texture is why it does not have a soggy consistency, despite being soaked in a mixture of three types of milk. By 1896, the U.S. Department of Commerce was exporting condensed milk to Nicaragua. Cattle, sugarcane plantations, and milk preservation techniques were introduced to Nicaragua by that time, by way of American military occupation.

Popo is a foamy and cold drink typical in the south of the state of Veracruz and some areas of the state of Oaxaca, like the basin of Papaloapan or Istmo. Its main ingredient is cocoa, which is sweetened with sugar or panela , and is mixed with water; also azquiote called cocomeca en Oaxaca is added, and/or chupipi, both foaming agents. Some recipes frequently flavor it with cinnamon and/or anise, and they thicken it with maize dough or rice. It is a ceremonial drink, which is prepared for weddings, baptisms, birthdays, patron saint festivals... Its consumption occurs with the cocoa harvest, between the months of August to December. In Ojitlán, a type of cocoa called tiger is used for the white veins of its fruits. In the local towns, such as Tuxtepec, it is common to find street vendors offering a glass of popo for $10–15 MXN pesos. Its name comes from the Nahuatl popocti ([thing] "that smokes" or "that foams"), according to anthropologist Florentíno Cruz, in reference to the foaming characteristic of this drink. It is compared with Popocatépetl, which is the "mountain that smokes". Popo is strongly linked to indigenous communities, particularly the Nahuas, Mixe-Popolucas, Zoque-Populucas, Mazatecs and Chinatecs. For these communities, the very preparation of the popo is in itself a ritual, which can last up to two days.

Pozol is the name of both fermented corn dough and the cocoa drink made from it, which has its origins in Pre-Columbian Mesoamerica. The drink is consumed in the south of Mexico in the states of Campeche, Chiapas, and Tabasco. It is a thirst quencher that has also been used to fight diseases. It has also aided indigenous peoples of the Americas as sustenance on long trips across the jungles. Since ancient times, the Maya-Chontales from Belize prepared this drink with boiled cornmeal, cocoa, and grains. Initially, it was called pochotl (from Nahuatl, pozolli, meaning "sparkling"), but after the arrival of the Spanish in Tabasco in 1519, the name changed to the now-familiar "pozol". Pozol was traditionally made by women by fermenting corn dough, which, when dissolved in water, is eaten raw by various ethnic groups of southern and southeastern Mexico. In Chiapas, this drink was prepared for Mayans, Zoqueans and Chiapanecos. Pozol is drunk throughout the day, especially by the lower classes, though it is generally used throughout all classes. In pre-Hispanic times, it was drunk mixed with cocoa, unsweetened; since the twentieth century, sugar and ice are added throughout Chiapas.

Arroz a la tumbada is a traditional Mexican dish prepared with white rice and seafood. In this specialty a sofrito is made with chopped tomato, onion, garlic and red pepper. Rice and fish broth or water is added, then seafood which may include shrimp, clams, crab, calamari and whitefish. The dish may be seasoned with fresh leaves of epazote, parsley, coriander and oregano. Arroz a la tumbada is traditionally cooked in a cazuela, which is a thick clay pot.

Barbacoa or Asado en Barbacoa in Mexico, refers to the local indigenous variation of the method of cooking in a pit or earth oven. It generally refers to slow-cooking meats or whole sheep, whole cows, whole beef heads, or whole goats in a hole dug in the ground, and covered with agave (maguey) leaves, although the interpretation is loose, and in the present day (and in some cases) may refer to meat steamed until tender. This meat is known for its high fat content and strong flavor, often accompanied with onions and cilantro (coriander leaf). Because this method of cooking was used throughout different regions by different ethnic groups or tribes in Mexico, each had their own name for it; for the Nahuatl it was called nakakoyonki; for the Mayan it was called píib; for the Otomi it was called thumngö. Similar methods exist throughout Latin America and the rest of the world, under distinct names, including: pachamanca and huatia in the Andean region; curanto in Chile and southern Argentina; berarubu in Brazil; cocido enterrado in Colombia; or hāngī in New Zealand.

Corn masa cake, served plain, filled with cheese, beans, chili peppers, meat

Seafood soup

Caldo tlalpeño is a chicken and vegetable soup in Mexican cuisine which contains chicken meat, and chickpeas, carrots, and green beans, submerged in a chicken broth with garlic and onion, seasoned with epazote, cumin and chipotle chili. It is served with avocado slices and diced cheese, and accompanied with lime.

Chileatole is a Mexican thick soup made of corn masa or corn kernels, which is cooked with corn chunks, epazote, salt, and a sauce made of chili peppers and pumpkin leaves. It is served hot.

Seafood soup, made with fish, scallops, clams, shrimp (chilpachole de camarones), crab (chilpachole de jaiba)

Cochinita pibil is a traditional Yucatec Mayan slow-roasted pork dish from the Yucatán Peninsula. Preparation of traditional cochinita involves marinating the meat in strongly acidic citrus juice, adding annatto seed, which imparts a vivid burnt orange color, and roasting the meat in a píib while it is wrapped in banana leaf. Cochinita means baby pig, so true cochinita pibil involves roasting a whole suckling pig. Alternatively, pork shoulder (butt roast) or pork loin are used in many recipes. The high acid content of the marinade and the slow cooking time tenderize the meat, allowing otherwise tough pieces of meat to be used. The Yucatecan recipes always employ the juice of Seville or bitter oranges for marinating. In areas where bitter oranges are not common, the juice of sweet oranges combined with lemons, limes, or vinegar is employed to approximate the effect of the bitter orange on the meat. Another important ingredient in all Pibil recipes is achiote (annatto), which gives the dish its characteristic color and adds flavour. It is usually eaten with side dishes such as yellow corn tortillas, red pickled onions, refried black beans, and habanero chilies. Traditionally, cochinita pibil is buried in a pit with a fire at the bottom to roast it. Cochinita pibil is a recurring element of the movie Once Upon a Time in Mexico, in which it is the favorite food of a CIA agent played by Johnny Depp.

Crabs are decapod crustaceans of the infraorder Brachyura , which typically have a very short projecting tail-like abdomen, usually hidden entirely under the thorax.[a] They live in all the world's oceans, in freshwater, and on land. They are generally covered with a thick exoskeleton. They generally have five pairs of legs, and they have pincer claws on the ends of the frontmost pair. They first appeared during the Jurassic period, around 200 million years ago. Crabs are generally covered with a thick exoskeleton, composed primarily of highly mineralized chitin. Behind their pair of chelae (claws) are six walking legs and then two swimming legs. The crab breathes through gills on its underside; gills must be at least moist to work.

An enchilada is a Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, or combinations. Enchilada sauces include chili-based sauces, such as salsa roja, various moles, tomatillo-based sauces, such as salsa verde, or cheese-based sauces, such as chile con queso. The Royal Spanish Academy defines the word enchilada, as used in Mexico, as a rolled maize tortilla stuffed with meat and covered with a tomato and chili sauce. Enchilada is the past participle of the Mexican Spanish enchilar, "to add chili pepper to"; literally, "to season (or decorate) with chili".

Garnaches are a traditional dish composed of fried corn tortillas topped with refried beans, shredded cabbage, cheese, and other garnishes. Garnaches are especially popular in Oaxaca, Mexico, where they are available in most restaurants as an appetizer and are traditionally made with fried corn masa, refried or blended beans, and Dutch cheese. They are also popular in Belize. Some people prefer replacing cabbage with onions and adding ketchup.[citation needed]

Red snapper in a tomato-based sauce

Sauce made with peanuts or peanut butter, chili peppers, cloves, cumin, serve with quail, duck, chicken, beef

Stew with meat, fruit, vegetables, chili peppers, tomatoes, pineapple, spices

The tropical gar is a species of fish from Central America, where it is found in the Pacific and Atlantic drainages from southern Mexico to Costa Rica. In Central America it is known as gaspar and in Mexico it is known as pejelagarto, a contraction of the words "pez" (fish) and "lagarto" (alligator). This gar inhabits a wide range of fresh and brackish water habitats such as rivers, floodplains, lakes and pools, but avoids areas with a strong current. It reaches lengths of up to 1.25 m (4 ft) (although typically less than half that length) and a weight up to 2.9 kg (6.4 lb). The tropical gar looks very similar to the longnose gar in color and markings, but can be distinguished by its shorter, broader snout. The tropical gar's diet consists mainly of cichlids and other fish. While gar are not widely eaten, there is a traditional Tabasco dish of the same name that uses chili, limes, and salt to cook the animal.

Braised fish fillets with tomatoes, onions, garlic, olives, capers and herbs

Red sauce with pumpkin seeds, serve with turkey, chicken

Green mole made with pumpkin seeds, tomatillos, hoja santa, chili peppers, garlic, onion, used with roast chicken, pork, enchiladas

Chicken in a tomatillo and chili pepper sauce

Chicken in peanut and chili pepper sauce, may also be made with pork

Chicken marinated with achiote sauce and steamed in a banana leaves

Puchero is a type of stew originally from Spain, prepared in Yucatán, Mexico, Argentina, Paraguay, Uruguay, Perú, south of Brazil, the Philippines, and Spain, specifically the autonomous communities of Andalusia and the Canary Islands. The Spanish word "puchero" originally meant an earthenware pot, before being extended to mean any vessel, and then the dish cooked in it. The dish is essentially equivalent to the cocido of Spain but lacks colorants and uses local ingredients which vary from one region to another. In Spain, chickpeas are widely used. Puchero, cocido, and the sancocho eaten in Colombia, Ecuador, República Dominicana, Venezuela, and Puerto Rico are essentially similar dishes. In Andalusia, puchero was originally a peasant soup. The basic ingredients of the broth are meat (beef, veal, pork or chicken), bacon, cured bones (such as those of the jamón serrano), and vegetables (potatoes, celery, chard, leek, carrots, and turnips). It can be drunk straight in mugs as a consommé known as caldo de puchero, which can be seasoned with fresh spearmint leaves or sherry. Alternatively, it can be prepared as a soup after adding chickpeas, cured ham, boiled egg, and rice, noodles or bread. The meats, called pringá, are usually served separately as a main dish, and the remnants used for subsequent dishes as croquettes or ropa vieja.

Ropa vieja is a dish with regional variations in Latin America, the Philippines, and Spain. It normally includes some form of stewed beef and tomatoes with a sofrito base. Originating in Spain, it is known today as one of the national dishes of Cuba. The name ropa vieja probably originates from the fact that it was often prepared using food left over from other meals, although it has been suggested that the name comes from the "tattered appearance" of the meat. The dish's origins appear to have first arisen among the Sephardic Jews of the Iberian Peninsula, as a slow-cooked stew that was prepared to be eaten over the course of a traditionally observed Shabbat, a kind of cholent called "handrajos" (similar to the Spanish word "andrajos"). Eventually this dish spread to North Africa and to the Canary Islands of Spain. The dish is believed to have been brought to the Americas by immigrants from the Canary Islands and was first reported to have been cooked in Cuba in 1857, but today is well known as a Cuban national dish.

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs , crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). Historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. Edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in Asia. Seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. Semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism.

Spiny lobsters, also known as langustas, langouste, or rock lobsters, are a family of about 60 species of achelate crustaceans, in the Decapoda Reptantia. Spiny lobsters are also, especially in Australia, New Zealand, Ireland, South Africa, and the Bahamas, called crayfish, sea crayfish, or crawfish ("kreef" in South Africa), terms which elsewhere are reserved for freshwater crayfish. The furry lobsters (such as Palinurellus) were previously separated into a family of their own, the Synaxidae, but they are usually considered members of the Palinuridae. The slipper lobsters (Scyllaridae) are their next-closest relatives, and these two or three families make up the Achelata. Genera of spiny lobsters include Palinurus and a number of anagrams thereof: Panulirus, Linuparus, etc. The name derives from the small Italian port of Palinuro, which was known for harvesting the European spiny lobster (Palinurus elephas) in ancient Roman times. The town itself was named for the legendary figure of Palinurus, who was a helmsman in Virgil's Æneid.

A very large tamale, which can be up to 6 feet long, commonly made to sell as a street food, for festivals, holidays, special events

Crotalaria longirostrata, the chipilín, is a perennial legume that is native to Mexico and Central America. Other common names include chepil, chepilin, chipilin and longbeak rattlebox. Chipilín leaves are a common leafy vegetable in the local cuisines of southern Mexico, including Chiapas, Oaxaca, and Tabasco, and Central America, especially El Salvador and Guatemala. The leaves are high in iron, calcium, magnesium, and beta carotene. They can be boiled and served green, dried and used as an herb, or added to tamale doughs for color and flavor.

Shrimp salad

Mamey, papaya, plantains, zapote

Piper auritum is an aromatic culinary herb in the pepper family Piperaceae, which grows in tropical Central America. Common names include hoja santa , yerba santa, hierba santa, Mexican pepperleaf, acuyo, tlanepa, anisillo, root beer plant, Vera Cruz pepper and sacred pepper. It is a perennial herbaceous plant up to nineteen feet (six meters) in height with heart-shaped velvety leaves. The leaves can reach up to 30 centimeters (12 in) or more in size. The flowers are in simple white spikes containing myriads of tiny florets which rise above the foliage like candles. The entire plant is said to have the fragrance of Sassafras. The complex flavor is not so easily described; it has been compared to eucalyptus, licorice, sassafras, anise, nutmeg, mint, tarragon, and black pepper. The flavor is stronger in the young stems and veins.

Kibbeh is a popular dish in the Levant based on spiced lean ground meat and bulgur wheat. Kibbeh is considered to be a national dish of Lebanon and Syria. In Levantine cuisine, kibbeh is made by pounding bulgur wheat together with meat into a fine paste and forming it into ovoid shapes, with toasted pine nuts and spices. It may also be layered and cooked on a tray, deep-fried, grilled, or served raw. The Syrian city of Aleppo can lay claim to at least 17 types of kibbeh. In Mesopotamian cuisine, versions with rice or farina are found.

Sauce made with peanuts or peanut butter, chili peppers, cloves, cumin, serve with quail, duck, chicken, beef

A sweet mole made with chili peppers, raisins, prunes, nuts, chocolate, broth, tomatoes, originally from Xico, Veracruz, serve with chicken, enchiladas, chilaquiles, eggs and tortillas

Red sauce with pumpkin seeds, serve with turkey, chicken

Green mole made with pumpkin seeds, tomatillos, hoja santa, chili peppers, garlic, onion, used with roast chicken, pork, enchiladas

Pineapple salsa, serve with tortilla chips

A spicy sauce made with olive oil, peanuts or other nuts, toasted chili peppers, pumpkin seeds, sesame seeds, garlic, brown sugar, vinegar, good with grilled fish, fish tacos, seafood

Vanilla is a spice derived from orchids of the genus Vanilla, primarily obtained from pods of the flat-leaved vanilla . Vanilla is not autogamous, so pollination is required to make the plants produce the fruit from which the vanilla spice is obtained. In 1837, Belgian botanist Charles François Antoine Morren discovered this fact and pioneered a method of artificially pollinating the plant. The method proved financially unworkable and was not deployed commercially. In 1841, Edmond Albius, a 12-year-old slave who lived on the French island of Réunion in the Indian Ocean, discovered that the plant could be hand-pollinated. Hand-pollination allowed global cultivation of the plant. Noted French botanist and plant collector Jean Michel Claude Richard falsely claimed to have discovered the technique three or four years earlier. By the end of the 20th century, Albius was considered the true discoverer.