Main

Arroz a la tumbada

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.

Main

Barbacoa

Barbacoa (spanish: [baɾβaˈkoa] (listen)) is a form of cooking meat that originated in the caribbean with the taíno people, who called it by the arawak word barbaca, from which the term "barbacoa" derives, and ultimately, the word 'barbecue". in contemporary mexico, it generally refers to meats or whole sheep or whole goats slow-cooked over an open fire or, more traditionally, in a hole dug in the ground 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).

Main

Bocol

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

Main

Caldo de mariscos

Seafood soup

Main

Caldo tlalpeño

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.

Main

Chileatole

Chileatole is a mexican cuisine dish. it is a type of 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.

Main

Chilpachole

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

Side, Snack, Appetizer

Chipilín

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.

Main

Cochinita pibil

Cochinita pibil (also puerco pibil or cochinita con achiote) 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.

Main

Crab

Crabs are decapod crustaceans of the infraorder brachyura, which typically have a very short projecting "tail" (abdomen) (greek: βραχύς, romanized: brachys = short, οὐρά / οura = tail), usually hidden entirely under the thorax. they live in all the world's oceans, in fresh water, and on land, are generally covered with a thick exoskeleton, and have a single pair of pincers. they first appeared during the jurassic period.

Main

Enchilada

An enchilada (, spanish: [entʃiˈlaða]) is a corn tortilla rolled around a filling and covered with a savory sauce. originally from mexican cuisine, 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.

Side, Snack, Appetizer

Ensalada de camarones

Shrimp salad

Side, Snack, Appetizer

Fruit

Mamey, papaya, plantains, zapote

Main

Garnacha

Garnachas (alternatively 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 belize, where they are made with corn, beans, and cheese being the traditional make up, and guatemala, being available in most restaurants as a common appetizer.

Side, Snack, Appetizer

Hoja santa

Piper auritum is an aromatic culinary herb in the pepper family piperaceae, which grows in tropical central america. common names include hoja santa (spanish for "sacred leaf"), yerba santa, hierba santa, mexican pepperleaf, acuyo, tlanepa, anisillo, root beer plant, vera cruz pepper and sacred pepper.

Main

Huachinango a la Veracruzana

Red snapper in a tomato-based sauce

Breakfast

Huevos motuleños

Huevos motuleños (pronounced [ˈweβos motuˈleɲos]) 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.

Side, Snack, Appetizer

Kibbeh

Kibbeh (, also kubba and other spellings; arabic: كبة, romanized: kibba) is a family of dishes based on spiced ground meat, onions, and grain, popular in middle eastern cuisine.in levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices. it may also be layered and cooked on a tray, deep-fried, grilled, or served raw. in mesopotamian cuisine, versions with rice or farina are found. some recipes add semolina.kibbeh is considered to be a national dish of lebanon and syria, especially in aleppo, and is a popular dish in the levant. versions are found in cyprus, egypt, israel, iraq, iran, the persian gulf, armenia, and turkey, and among assyrian people. it is also found throughout latin american countries that received substantial numbers of immigrants from the levant during the late 19th and early 20th centuries, as well as parts of north america.

Side, Snack, Appetizer

Mole de cacahuate

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

Main

Mole de cacahuate

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

Main

Mole manchamanteles

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

Side, Snack, Appetizer

Mole xiqueño

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

Dessert, Sweet

Pastel tres leches

A tres leches cake (lit. 'three milks cake'; spanish: pastel de tres leches, torta de tres leches or bizcocho de tres leches), also known as pan tres leches (lit. 'three milks bread'), is a sponge cake—in some recipes, a butter cake—soaked in three kinds of milk: evaporated milk, condensed milk, and heavy cream. when butter is not used, 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.

Main

Pejelagarto

The tropical gar (atractosteus tropicus) 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.

Main

Pescado a la Veracruzana

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

Side, Snack, Appetizer

Pipian rojo

Red sauce with pumpkin seeds, serve with turkey, chicken

Main

Pipian rojo

Red sauce with pumpkin seeds, serve with turkey, chicken

Side, Snack, Appetizer

Pipian verde

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

Main

Pipian verde

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

Main

Pollo encacahuatado

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

Main

Pollo en salsa verde

Chicken in a tomatillo and chili pepper sauce

Main

Pollo pibil

Chicken marinated with achiote sauce and steamed in a banana leaves

Drink

Pópo

Toasted cocoa bean beverage with rice, cinnamon, anise seed, asquiote

Drink

Pozol

Pozol (from the nahuatl "pozōlli") is the name of both fermented corn dough and the cocoa drink made from it, which has its origins in pre-columbian mexico. the drink is consumed in the south of mexico in the states of chiapas and tabasco. it is a thirst-quencher which has also been used to fight diseases. it has also aided indigenous peoples of the americas as sustenance on long trips across the jungles.

Main

Puchero

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 lacking colorants (such as paprika), using 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.

Main

Ropa vieja

Ropa vieja (spanish pronunciation: [ˈro.pa ˈβje.xa]; "old clothes") 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.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.

Side, Snack, Appetizer

Salsa de piña

Pineapple salsa, serve with tortilla chips

Side, Snack, Appetizer

Salsa macha

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

Main

Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), 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. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

Main

Spiny lobster

Spiny lobsters, also known as langustas, langouste, or rock lobsters, are a family (palinuridae) 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.

Side, Snack, Appetizer

Vainilla

Vanilla is a spice derived from orchids of the genus vanilla, primarily obtained from pods of the mexican species, flat-leaved vanilla (v. planifolia).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 child 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.three major species of vanilla currently are grown globally, all of which derive from a species originally found in mesoamerica, including parts of modern-day mexico. they are v. planifolia (syn. v. fragrans), grown on madagascar, réunion, and other tropical areas along the indian ocean; v. tahitensis, grown in the south pacific; and v. pompona, found in the west indies, central america, and south america. the majority of the world's vanilla is the v. planifolia species, more commonly known as bourbon vanilla (after the former name of réunion, île bourbon) or madagascar vanilla, which is produced in madagascar and neighboring islands in the southwestern indian ocean, and in indonesia. madagascar's and indonesia's cultivations produce two-thirds of the world's supply of vanilla. vanilla is the second-most expensive spice after saffron because growing the vanilla seed pods is labor-intensive. nevertheless, vanilla is widely used in both commercial and domestic baking, perfume production, and aromatherapy.

Side, Snack, Appetizer

Vegetables

Cassava, sweet potatoes

Breakfast

Vuelve a la vida

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

Main

Zacahuil

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