Drink

Agua de chaya

A drink made from chaya leaves, also known as tree spinach

Main

Arrachera

Skirt steak is a cut of beef steak from the plate. it is long, flat, and prized for its flavor rather than tenderness. it is not to be confused with hanger steak, a generally similar adjacent cut also from the plate. though it is from a different part of the animal, its general characteristics and uses cause it to be confused with both flank steak, taken from the flank behind the plate and the flap meat from the bottom sirloin behind the flank and above the rear quarter.

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.

Drink

Balché

Balché is a mildly intoxicating beverage that was commonly consumed by the ancient maya in what is now mexico and upper central america. today, it is still common among the yucatec maya. the drink is made from the bark of a leguminous tree, lonchocarpus violaceus, which is soaked in honey and water, and fermented. a closely related beverage, made from honey produced from the nectar of a species of morning glory (turbina corymbosa), is called xtabentún. ritual enemas and other psychoactive substances were also taken by those who drank balché.according to food writer sandor katz, the ancient maya consumed balché in enema form to maximize its inebriating effect. after the maya were conquered by the spanish, the drink was banned and their orchards were destroyed.

Dessert, Sweet

Brazo de reina

A swiss roll with manjar (dulce de leche), strawberry jam or raspberry jam filling

Main

Carne a la tampiqueña

Carne a la tampiqueña is one of the most popular meat dishes in mexico. it was created in 1939 by the restaurateur josé inés loredo and his brother chef fidel from san luis potosí, who moved to the port of tampico, tamaulipas. each ingredient was given a meaning. the oval platter represents the huasteca; the strip of the roasted meat, the rio panuco; the green enchiladas, the huasteco field; the white cheese, the purity of the people living in the huasteca; the guacamole, the fruits of the region; the black beans, both the fertility of the land and the oil boom in the area.

Side, Snack, Appetizer

Chaya

Cnidoscolus aconitifolius, commonly known as chaya, tree spinach, or spinach tree, is a large, fast-growing and leafy perennial shrub that is believed to have originated in the yucatán peninsula of mexico. the specific epithet, aconitifolius, means "aconitum-like leaves". it has succulent stems that exude a milky sap when cut. the plant can grow to be 6 metres (20 ft) tall, but usually is pruned to approximately 2 metres (6.6 ft) for easier leaf harvest. it is a popular leaf vegetable in mexican and central american cuisines, similar to spinach. white flowers are born on a terminal panicle held high above the foliage. the leaves should be cooked before being eaten, as the raw leaves contain a high content of toxic hydrocyanic acid. up to five raw leaves can be eaten a day. to be eaten safely, the required cooking time is 5–15 minutes, with 20 minutes being recommended most often in recipes, and it should not be cooked in aluminium cookware.

Main

Chicken curry

Chicken curry or curry chicken is a dish originating from the indian subcontinent. it is common in the indian subcontinent, southeast asia, great britain, and the caribbean. a typical curry from the indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. outside of south asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

Side, Snack, Appetizer

Chilindrinas

A large fried rectangular flour tortilla made to look like fried pork skin, topped with, for example, lettuce, avocado, hot sauce, crema

Main

Chilpachole

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

Main

Cobia

The cobia (rachycentron canadum) is a species of carangiform marine fish, the only extant representative of the genus rachycentron and the family rachycentridae. other common names include black kingfish, black salmon, ling, lemonfish, crabeater, prodigal son, codfish and black bonito.

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

Conch

Conch () is a common name of a number of different medium-to-large-sized sea snails. conch shells typically have a high spire and a noticeable siphonal canal (in other words, the shell comes to a noticeable point at both ends). in north america, a conch is often identified as a queen conch, indigenous to the waters of the gulf of mexico and caribbean. queen conches are valued for seafood and are also used as fish bait.the group of conches that are sometimes referred to as "true conches" are marine gastropod molluscs in the family strombidae, specifically in the genus strombus and other closely related genera. for example, lobatus gigas, the queen conch, and laevistrombus canarium, the dog conch, are true conches. many other species are also often called "conch", but are not at all closely related to the family strombidae, including melongena species (family melongenidae) and the horse conch triplofusus papillosus (family fasciolariidae). species commonly referred to as conches also include the sacred chank or shankha shell (turbinella pyrum) and other turbinella species in the family turbinellidae. the triton's trumpet (family charoniidae) may also be fashioned into a horn and referred to as a conch.

Side, Snack, Appetizer

Ensalada Caprese

Caprese salad (italian: insalata caprese [insaˈlaːta kaˈpreːze; -eːse] or simply caprese) is a simple italian salad, made of sliced fresh mozzarella, tomatoes, and sweet basil, seasoned with salt, and olive oil. it is usually arranged on a plate in restaurant practice. like pizza margherita, it features the colours of the italian flag: green, white, and red. in italy, it is usually served as an antipasto (starter), not a contorno (side dish), and it may be eaten any time of day. the caprese salad is one form of a caprese dish; it may also be served as a caprese pizza, pasta, or sandwich. the salad is named after the island of capri, where it is believed to have originated. two common stories about its origin include it being an homage to the italian flag or "in the 20th century to appease the palates of vacationing royalty and important politicos."

Main

Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

Side, Snack, Appetizer

Fruit

Avocados, bitter oranges, mamey, plums, tamarind

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.

Main

Gringas

Gringas (spanish pronunciation: [ˈɡɾiŋɡas], plural and feminine form of gringo) are a variety of tacos which consist of flour tortillas filled with cheese, al pastor meat, and pineapple. they are then grilled in the same manner as a quesadilla. some attribute the name to the use of white flour tortillas.

Side, Snack, Appetizer

Guacamole

Guacamole (spanish: [(ɡ)wakaˈmole] (listen); (informally shortened to guac in the united states since the 1980s) is an avocado-based dip, spread, or salad first developed in mexico. in addition to its use in modern mexican cuisine, it has become part of international and american cuisine as a dip, condiment and salad ingredient.

Dessert, Sweet

Hojaldra

Deep-fried flatbread

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.

Breakfast

Huevos rancheros

Huevos rancheros (spanish pronunciation: [ˈweβoz ranˈtʃeɾos], 'ranch-style eggs') is a breakfast dish consisting of eggs served in the style of the traditional large mid-morning fare on rural mexican farms.

Dessert, Sweet

Marquesitas

Rolled crispy crepes or wafers filled with queso de bola (edam cheese), toffee (cajeta), chocolate, nutella, honey, jam

Main

Mero

Drink

Michelada

A michelada (spanish pronunciation: [mitʃeˈlaða]) is a mexican drink made with beer, lime juice, assorted sauces (often chili-based), spices, and chili peppers. it is served in a chilled, salt-rimmed glass. there are numerous variations of this beverage throughout mexico. in mexico city, the most common form is prepared with beer, lime, salt, and particular hot sauces or chile slices. there are several other optional ingredients, such as maggi sauce, soy sauce, tajín, worcestershire sauce, chamoy powder, serrano peppers, or clamato.

Main

Mucbipollo

A large tamale made with tomatoes, onions, epazote, espelon seeds and meat such as chicken, turkey, beef, pork and cooked in banana leaves, common during day of the dead celebrations

Main

Papadzules

Papadzules (spanish pronunciation: [papaˈtsules]; mexican spanish, from mayan [papatsʼuːles]) is a traditional dish from the yucatán peninsula resembling enchiladas. in its simplest form it consists of corn tortillas dipped in a sauce of pepita (pumpkin seeds) filled with hard-boiled eggs, and garnished with a cooked tomato-pepper sauce.

Main

Poc chuc

Poc chuc is a mexican dish of meat, commonly pork, that is prepared in citrus marinade and cooked over a grill. poc chuc is often served with a side of rice, pickled onion, refried beans, and avocado. poc chuc is one of the signature dishes of the yucatán.

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

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

Queso relleno

Edam cheese stuffed with seasoned pork and topped with a sauce made with chickpeas, raisins, onion, olives, tomatoes, chili peppers

Side, Snack, Appetizer

Recado rojo

Recado rojo or achiote paste is a popular blend of spices. it is now strongly associated with mexican and belizean cuisines, especially of yucatán and oaxaca. the spice mixture usually includes annatto, oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. the annatto seeds dye the mixture red, and impart a distinctive red-orange color to the food. the paste is dissolved in either lemon juice, water, oil, or vinegar, used as a marinade for meat, or rubbed directly upon it. the meat is then grilled, baked, barbecued, or broiled. sometimes, it is added to corn dough to create a zesty flavor and color in empanadas and red tamales. it may also be an ingredient when making tacos al pastor or chorizo.

Main

Salbut

A salbut (from the yucatec maya 'zaal' light and 'but' stuffed) is a puffed deep fried tortilla that is topped with lettuce, sliced avocado, pulled chicken or turkey, tomato and pickled red onion. salbutes originate from the yucatán peninsula and are a staple in belize. salbutes are mostly sold in the evenings when parties of friends or family go out to eat. salbutes are served at fast food restaurants called panucherias which also serve panuchos, tostadas, tortas, and caldos. salbutes are fried and topped to order and often served with soda drink.

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

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

Snails

Snails are considered edible in certain areas such as the mediterranean region, africa, or southeast asia, while in other cultures it is considered as taboo food. in american english, edible land snails are also called escargot, taken from the french word for 'snail', and the production of snails for consumption is called snail farming or heliciculture. snails as food date back to ancient times, and it was a dish that was already served on the tables of ancient greece. the snails are collected after the rains, and are put to "purge" (fasting). in the past, the consumption of snails had a marked seasonality, from april to june. however, thanks to snail breeding techniques, today they are available all year round. heliciculture occurs mainly in spain, france and italy, which are also the countries with the greatest culinary tradition of the snail. although throughout history, the snail has had little value in the kitchen because it is considered "poverty food", in recent times it can be classified as a delicacy thanks to the appreciation given to it by haute cuisine chefs.

Main

Tacos arabes

Marinated shawarma meat, typically pork, that is cooked on a spit and eaten in a pita with, for example, chipotle salsa (arab taco salsa), chili peppers, crema

Main

Tacos de pulpo

Octopus tacos topped with chile aioli and crispy potato strings

Main

Taquito

A taquito (spanish pronunciation: [taˈkito], spanish for "small taco"), tacos dorados,rolled taco, or flauta (spanish pronunciation: [ˈflawta], spanish for "flute") is a mexican food dish that typically consists of a small rolled-up tortilla that contains filling, including beef, cheese or chicken. the filled tortilla is then crisp-fried or deep-fried. the dish is often topped with condiments such as sour cream and guacamole. corn tortillas are generally used to make taquitos. the dish is more commonly known as flautas when they are larger than their taquito counterparts, and can be made with either flour or corn tortillas.

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

Tikin xic

Fish is coated with a spice paste made with achiote seeds and bitter orange, then cooked in banana leaves

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.

Drink

Xtabentún

Xtabentún is an anise liqueur made in mexico's yucatán region from anise seed, and fermented honey produced by honey bees from the nectar of xtabentún flowers. rum is then added to the anise and honey mixture. because of the rum content, the xtabentún liqueur is sometimes called a "distilled honey" beverage, which is misleading, because the honey alcohol is fermented, not distilled. it is, nonetheless, a spirit beverage, since rum, a distilled product, is added. distilleries still survive today in the yucatán that produce the liqueur.