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Aguachile

Aguachile (“chile water” in spanish) is a mexican dish made of shrimp, submerged in liquid seasoned with chili peppers, lime juice, salt, cilantro, slices of cucumber and slices of onion. raw vegetables such as cucumber are usually added. this raw seafood dish comes from the west region of mexico and is normally prepared in a molcajete. the origin of aguachile lies in the coast of sinaloa, originally made with boiled water and chiltepines, small round chili peppers from sinaloa.

Drink

Agua de tuna

Opuntia, commonly called prickly pear or pear cactus, is a genus of flowering plants in the cactus family cactaceae. prickly pears are also known as tuna (fruit), sabra, nopal (paddle, plural nopales) from the nahuatl word nōpalli for the pads, or nostle, from the nahuatl word nōchtli for the fruit; or paddle cactus. the genus is named for the ancient greek city of opus, where, according to theophrastus, an edible plant grew and could be propagated by rooting its leaves. the most common culinary species is the indian fig opuntia (o. ficus-indica).

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Amberjack

Amberjacks are atlantic and pacific fish in the genus seriola of the family carangidae. they are a game fish, most often found in the warmer parts of the oceans. there are many variations of amberjack, including greater amberjack (atlantic), lesser amberjack (atlantic), almaco jack (pacific), yellowtail (pacific), and the banded rudderfish (atlantic). though most of the seriola species are considered "amberjacks", the species seriola hippos (samson fish) is not.

Dessert, Sweet

Bionico

Bionico is a popular mexican dessert that originated in the city of guadalajara in jalisco, mexico, in the early 1990s. it is essentially a fruit salad consisting of a variety of fruits chopped up into small cubes, drenched with crema and topped off with granola, shredded coconut, raisins and sometimes honey. any kind of fruit can be used, but it is most commonly made with papaya, cantaloupe, honeydew, strawberries, apples and banana.

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Birria

Birria (spanish: [ˈbirja] (listen)) is a mexican dish from the state of jalisco. it is a traditional ancestral soup or stew made from a combination of chili pepper-based goat meat adobo, garlic, cumin, bay leaves, and thyme, and cooked at a low heat. not to be confused with barbacoa, which is cooked underground, birria is slow-stewed in a pot (olla). beef, lamb, sheep or vegan meat substitutes are alternatives for goat. it may be seasoned and garnished with onion, cilantro, and lime. it is commonly accompanied with handmade corn tortillas.in recent years, a popular adaption of birria has been quesabirria, a style of taco composed of a beef birria served with melted cheese in a taco that has been stained red by the birria marinade. while not a traditional mexican dish, quesabirria, also known as red tacos, has become popular in the united states due to its instagram-friendliness.

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Black sea bass

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Caldosa

Stew or hearty soup made with chicken, chorizo, ham, potatoes, onions, plantains, taro, corn, sofrito

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Callos de lobina

Tostada topped with salt-cured sea bass ceviche

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Carne asada

Carne asada is grilled and sliced beef, usually skirt steak, or a flank steak. it is usually marinated then grilled or seared to impart a charred flavor. carne asada can be served on its own or as an ingredient in other dishes. the term carne asada translates literally to "grilled meat"; the english-style dish "roast beef" is called by its english name in spanish, so that each dish has a distinctive name. the term carne asada is used in mexico and central america and refers to the style of grilled meat in those countries. in south america, the term used for grilled meat is asado and it has a different style and preparation.

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Chilayo

Stewed pork and chili peppers

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Chilorio

Chilorio is a pork dish from the mexican state of sinaloa. chilorio is generally made from pork fried in chile sauce. in making chilorio, pork is slow-simmered for hours until it falls apart. it is then broken into bite size pieces, fried in lard, and cooked in a chile sauce made from re-hydrated dried chiles. the sauce is usually flavored with onions, cumin and garlic.

Side, Snack, Appetizer

Ensalada de col

Shredded cabbage salad

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Frijoles charros

Frijoles charros (cowboy beans) is a traditional mexican dish. it is named after the traditional mexican cowboy horsemen, or charros. the dish is characterized by pinto beans stewed with onion, garlic, and bacon. other common ingredients include chili peppers, tomatoes, cilantro, ham, sausage, pork and chorizo. it is served warm, and is usually of a soupy consistency.

Drink

Licuado

Licuados (also known regionally as batidos) are a latin american handmade blended beverage similar to smoothies, made with milk, fruit, and usually ice. they are also sometimes called "preparados" (meaning "prepared").licuados and other fresh fruit juice drinks are ubiquitous throughout mexico. they are sold by street vendors, and in special licuado shops, restaurants, and fruterias (restaurants specializing in fresh fruit).

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Machaca

Machaca spanish: [maˈtʃaka] (listen) is a traditionally dried meat, usually spiced beef or pork, that is rehydrated and then used in popular local cuisine in northern mexico and the southwestern united states. it is also readily available in many groceries and supermarkets in these areas. in areas where the dried meat product is not easy to obtain, slow-cooked roast beef (brisket) or skirt steak shredded and then fried is sometimes substituted. prepared machaca can be served any number of ways, such as tightly rolled flautas, tacos, or burritos, or on a plate with eggs, onions and peppers (chiles verdes or chiles poblanos). machaca is almost always served with flour tortillas that tend to be large, up to 20 inches in diameter. a very popular breakfast or brunch dish is machaca with eggs, associated with miners in the state of chihuahua.the dish is known primarily in the north of mexico, and the southern regions of the u.s. states of arizona, california, and new mexico, and in texas where it is known as machacado. in central and southern mexico, it is not well known by lower socioeconomic classes.

Breakfast

Machacado con huevo

Machaca and eggs dish

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Marlin

Marlins are fish from the family istiophoridae, which includes about 10 species. a marlin has an elongated body, a spear-like snout or bill, and a long, rigid dorsal fin which extends forward to form a crest. its common name is thought to derive from its resemblance to a sailor's marlinspike. marlins are among the fastest marine swimmers, reaching ~110 km/h (68 mph) in short bursts. however, greatly exaggerated speeds are often claimed in popular literature, based on unreliable or outdated reports.the larger species include the atlantic blue marlin, makaira nigricans, which can reach 5 m (16 ft) in length and 820 kg (1,810 lb) in weight and the black marlin, istiompax indica, which can reach in excess of 5 m (16 ft) in length and 670 kg (1,480 lb) in weight. they are popular sporting fish in tropical areas. the atlantic blue marlin and the white marlin are endangered owing to overfishing.

Drink

Mezcalita

A cocktail made with mezcal, orange juice, lime juice, jalapeño

Drink

Mistela

Drink from fruits such as mango, plum and tejocote

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Mole dulce

Sweet mole made with piloncillo (cane sugar), chocolate, chili peppers, tomatoes, tomatillos, pumpkin seeds, almonds, walnuts, raisins, sesame seeds, garlic, cloves, cinnamon, marjoram, serve with chicken, rice

Side, Snack, Appetizer

Mole dulce

Sweet mole made with piloncillo (cane sugar), chocolate, chili peppers, tomatoes, tomatillos, pumpkin seeds, almonds, walnuts, raisins, sesame seeds, garlic, cloves, cinnamon, marjoram, serve with chicken, rice

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Octopus

People of some cultures eat octopus. the arms and sometimes other body parts are prepared in various ways, often varying by species and/or geography. octopuses are sometimes eaten or prepared alive, a practice that is controversial due to scientific evidence that octopuses experience pain.

Dessert, Sweet

Pay de platano

Banana pie

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Pescado zarandeado

A whole fish that is split in half, coated with a chile and garlic seasoning paste, then grilled, some recipes use fillets

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Picadillo

Picadillo (spanish pronunciation: [pikaˈðijo], "mince") is a traditional dish in many latin american countries and the philippines. it is made with ground meat (most commonly beef), tomatoes (tomato sauce may be used as a substitute), and also raisins, olives, and other ingredients that vary by region. it is often served with rice (hence it is commonly known in the philippines as arroz a la cubana, "cuban-style rice") or used as a filling in dishes such as tacos, savory pastries or croquettes. the name comes from the spanish word picar, meaning "to mince".picadillo can be eaten alone or incorporated into other dishes, like tacos, empanadas, pastelón, chiles en nogada, or alcapurrias.

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Pollo en crema

Chicken in a cream sauce

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Porgy

The sparidae are a family of fish in the order perciformes, commonly called sea breams and porgies. the sheepshead, scup, and red seabream are species in this family. most sparids are deep-bodied compressed fish with a small mouth separated by a broad space from the eye, a single dorsal fin with strong spines and soft rays, a short anal fin, long pointed pectoral fins and rather large firmly attached scales. they are found in shallow temperate and tropical waters and are bottom-dwelling carnivores. there are hermaphrodites in the sparidae. protogyny and protandry appear sporadically through this lineage of fish. simultaneous hermaphrodites and bi-directional hermaphrodites do not appear as much since sparidae are found in shallower waters. species of fish that express a hermaphroditic condition usually "lack a genetic hardwire", therefore ecological factors play a role in sex determination.most species possess grinding, molar-like teeth. some of the species, such as polysteganus undulosus, have been subject to overfishing, or exploitation beyond sustainable recovery.

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Pozole

Pozole (spanish pronunciation: [po'sole]; from nahuatl languages: pozoll , meaning cacahuazintle, a variety of corn or maize) is a traditional soup or stew from mexican cuisine. it is made from hominy with meat (typically pork, but possibly chicken), and can be seasoned and garnished with shredded lettuce or cabbage, chile peppers, onion, garlic, radishes, avocado, salsa or limes. known in mesoamerica since the pre-columbian era, today the stew is common across mexico and neighboring countries, and is served both as a day-to-day meal and as a festive dish.

Dessert, Sweet

Raspado

Shaved ice is a large family of ice-based desserts made of fine shavings of ice or finely crushed ice and sweet condiments or syrups. usually, the syrup is added after the ice has been frozen and shaved—typically at the point of sale; however, flavoring can also be added before freezing. the dessert is consumed worldwide in various forms and ways. shaved ice can also be mixed with large quantities of liquid to produce shaved ice drinks. many shaved ices are confused with "italian ice", which is derived from the similar italian dessert known as "granita". however, italian ice, also known as "water ice", often has the flavoring (fruit juice or other ingredients, like almond) incorporated into the sugared water before it is frozen. shaved ice—especially highly commercial shaved ice (such as that found in food chains or from street vendors)—is often flavored after the ice has been frozen and shaved. snow cones are an example of shaved ice that is flavored after production.

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Recado negro

A black seasoning sauce or paste made from heavily roasted/charred chili peppers,use with soups, chicken, pork

Side, Snack, Appetizer

Recado negro

A black seasoning paste made from heavily roasted/charred chili peppers,use with soups, chicken, pork

Side, Snack, Appetizer

Requesón

Ricotta-like cheese made from cow, goat or sheep milk

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Sailfish

A sailfish is any of the two species of marine fish in the genus istiophorus, which belong to the family istiophoridae (marlins). they are predominantly blue to gray in colour and have a characteristically large dorsal fin known as the sail, which often stretches the entire length of the back. another notable characteristic is the elongated rostrum (bill) consistent with that of other marlins and the swordfish, which together constitute what are known as billfish in sport fishing circles. sailfish live in colder pelagic waters of all earth's oceans, and hold the record for the fastest speed of any marine animals.

Side, Snack, Appetizer

Salsa borracha

Sauce made with tomatoes, onion, chili peppers, garlic, cilantro, seasonings and beer, used with tacos, fajitas, chicken, eggs, tortilla chips

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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).

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Shrimp

Shrimp are crustaceans with elongated bodies and a primarily swimming mode of locomotion – most commonly caridea and dendrobranchiata of the decapod order, although some crustaceans outside of this order are referred to as "shrimp". more narrow definitions may be restricted to caridea, to smaller species of either group or to only the marine species. under a broader definition, shrimp may be synonymous with prawn, covering stalk-eyed swimming crustaceans with long, narrow muscular tails (abdomens), long whiskers (antennae), and slender legs. any small crustacean which resembles a shrimp tends to be called one. they swim forward by paddling with swimmerets on the underside of their abdomens, although their escape response is typically repeated flicks with the tail driving them backwards very quickly. crabs and lobsters have strong walking legs, whereas shrimp have thin, fragile legs which they use primarily for perching.shrimp are widespread and abundant. there are thousands of species adapted to a wide range of habitats. they can be found feeding near the seafloor on most coasts and estuaries, as well as in rivers and lakes. to escape predators, some species flip off the seafloor and dive into the sediment. they usually live from one to seven years. shrimp are often solitary, though they can form large schools during the spawning season.they play important roles in the food chain and are an important food source for larger animals ranging from fish to whales. the muscular tails of many shrimp are edible to humans, and they are widely caught and farmed for human consumption. commercial shrimp species support an industry worth 50 billion dollars a year, and in 2010 the total commercial production of shrimp was nearly 7 million tonnes. shrimp farming became more prevalent during the 1980s, particularly in china, and by 2007 the harvest from shrimp farms exceeded the capture of wild shrimp. there are significant issues with excessive bycatch when shrimp are captured in the wild, and with pollution damage done to estuaries when they are used to support shrimp farming. many shrimp species are small as the term shrimp suggests, about 2 cm (0.79 in) long, but some shrimp exceed 25 cm (9.8 in). larger shrimp are more likely to be targeted commercially and are often referred to as prawns, particularly in britain.

Main

Snapper

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Sopa seca

Lightly fried noodles cooked in a sauce made with tomatoes, chili peppers, herbs

Side, Snack, Appetizer

Sope

A sope (spanish pronunciation: [ˈso.pe]) is a traditional mexican dish consisting of a fried masa base with savory toppings. also known as picadita (in tierra caliente, guerrero), it originates in the central and southern parts of mexico, where it was sometimes first known as pellizcadas. it is an antojito, which at first sight looks like an unusually thick tortilla with vegetables and meat toppings. the masa base is fried with pinched sides and topped with refried beans, crumbled cheese, lettuce, onions, red or green sauce and sour cream. sometimes other ingredients (mostly meat) are also added to create different tastes and styles.

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Swordfish

Swordfish (xiphias gladius), also known as broadbills in some countries, are large, highly migratory predatory fish characterized by a long, flat, pointed bill. they are a popular sport fish of the billfish category, though elusive. swordfish are elongated, round-bodied, and lose all teeth and scales by adulthood. these fish are found widely in tropical and temperate parts of the atlantic, pacific, and indian oceans, and can typically be found from near the surface to a depth of 550 m (1,800 ft), and exceptionally up to depths of 2,234 m. they commonly reach 3 m (10 ft) in length, and the maximum reported is 4.55 m (14 ft 11 in) in length and 650 kg (1,430 lb) in weight.they are the sole member of their family, xiphiidae.

Main

Tacos de pescado

Fish tacos, dogfish is a popular fish

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Tatemado

Coconut vinegar-marinated pork that is braised in a chili pepper sauce

Drink

Té de coca

Coca tea, also called mate de coca, is an herbal tea (infusion) made using the raw or dried leaves of the coca plant, which is native to south america. it is made either by submerging the coca leaf or dipping a tea bag in hot water. the tea is most commonly consumed in the andes mountain range, particularly argentina, bolivia, colombia, ecuador and especially in peru, where it is consumed all around the country. it is greenish yellow in color and has a mild bitter flavor similar to green tea with a more organic sweetness. though also known as mate, mate de coca has very little in common with the yerba mate drink in southeastern south america.

Drink

Tejuino

Tejuíno is a cold fermented beverage made from corn and popularly consumed in the mexican states of jalisco and chihuahua. tejuino is usually made from corn dough, the same kind used for tortillas and tamales. the dough is mixed with water and piloncillo (cone-shaped unrefined cane sugar) and boiled until the liquid is very thick. the liquid is then allowed to ferment very slightly. the resulting drink is generally served cold, with lime juice, a pinch of salt and a scoop of shaved ice or lime sorbet.although the drink is strongly associated with the state of jalisco, it is also commonly found in other parts of mexico and more recently in mexican american communities across southwestern united states. in mexico it is usually sold by street vendors in small plastic cups or in plastic bags tied around a straw. in the united states it can be found in mexican juice bars.

Drink

Tequila

Tequila (; spanish: [teˈkila] (listen)) is a distilled beverage made from the blue agave plant, primarily in the area surrounding the city of tequila 65 km (40 mi) northwest of guadalajara, and in the jaliscan highlands (los altos de jalisco) of the central western mexican state of jalisco. the red volcanic soils in the region of tequila are well suited for growing the blue agave, and more than 300 million of the plants are harvested there each year. agave grows differently depending on the region. blue agaves grown in the highlands los altos region are larger and sweeter in aroma and taste. agaves harvested in the valley region have a more herbaceous fragrance and flavor. due to its historical and cultural importance, the region near tequila was declared a unesco world heritage site in 2006, the agave landscape and ancient industrial facilities of tequila. mexican laws state that tequila can only be produced in the state of jalisco and limited municipalities in the states of guanajuato, michoacán, nayarit, and tamaulipas. tequila is recognized as a mexican designation of origin product in more than 40 countries. it was protected through nafta in canada and the united states until july 2020, through bilateral agreements with individual countries such as japan and israel, and has been a protected designation of origin product in the european union since 1997.aside from its geographical distinction, tequila is differentiated from mezcal in that it is made only from blue agave and the beverages are prepared in different ways. tequila is commonly served neat in mexico and as a shot with salt and lime around the world. tequila must have between 35 and 55 percent alcohol content (70 and 110 u.s. proof).

Main

Torta ahogada

A torta ahogada (spanish pronunciation: [ˈtoɾta a.oˈɣaða], drowned submarine sandwich) is a typical dish from the mexican state of jalisco, particularly in the city of guadalajara. although it is popular in some other parts of mexico, it is most popular in guadalajara. it is called "drowned" because the sandwich is submerged totally or partially in a sauce made primarily of a dried chili pepper called chile de árbol. less spicy versions of the sandwich, made with a tomato-based sauce, are also available.

Main

Torta Cubana

Telera roll stuffed full with meat, hot dogs, eggs, ham, oaxaqueño cheese, pierna, lettuce, tomato, avocado, onion, jalapeños and mashed black beans, created in mexico city

Side, Snack, Appetizer

Tostilocos

Tostilocos (also dorilocos) are a popular mexican antojito (street food) that consists of tostitos tortilla chips topped with cueritos (pickled pork rinds), cucumber, jícama, lime juice, valentina hot sauce, chamoy, tajín chili powder, salt, and "japanese peanuts" (sometimes referred to as "cracker nuts"). the dish was first conceived in the late 1990s by street vendors in mexico. in the 21st century, tostilocos are now commonly sold by street vendors, stadium vendors, and at mexican juice bars in both mexico and the southwestern united states.

Breakfast

Vuelve a la vida

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

Side, Snack, Appetizer

Xnipec

Xnipec (mayan pronunciation: [ʃni'pek]; meaning 'dog snout') is a spicy sauce native to the yucatán peninsula, made with habanero pepper, purple onion, bitter orange juice and salt. sometimes oregano, vinegar, bay leaf, coriander or pepper are also used. if sweet orange is used, lemon juice can be added to acidify it; if sour orange is used, it is not necessary. it is also called in a generic way yucatecan sauce (salsa yucateca) or pickled onions (cebollas encurtidas). since the mayan-spanish transliteration is not standardized, the ways of writing are various; other common spellings are: ixnipec, xnepec, xni'pek, ni'peek, x-ni-pec, xnepek, etc., where peek means 'dog' and ni means 'nose'. it is similar to another very popular sauce in mexico, pico de gallo, and it is very present in the peninsular cuisine, where it is used regularly to accompany various typical dishes: chocolomo, salpicón, poc chuc, tikin xic, etc. it is the traditional accompaniment to the popular cochinita pibil, as well as panuchos.the habanero chili is considered one of the hottest according to the scoville scale, although the amount of chili added is to taste. because it is so spicy, anyone who dares to try it is warned that their nose will sweat like a dog's, hence its name.