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Filter this Collection| x name | x image | x Cuisine | x Typical ingredients | x article |
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| x Mole |
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Mexican |
Mole (Spanish pronunciation: [ˈmole]) (Mexican Spanish, from Nahuatl mulli or molli, "sauce" or "concoction") is the generic name for several sauces used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often...
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| x Cochinita pibil |
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Mexican | Pork |
Cochinita pibil (also puerco pibil) is a traditional Mexican slow-roasted pork dish from Yucatán Península. Preparation of traditional cochinita or puerco pibil involves marinating the meat in strongly acidic citrus juice, coloring it with annatto...
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| x Torta |
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Mexican | Bread |
A torta is a Mexican sandwich, served on an oblong 6-8 inch firm, crusty white sandwich roll, called a bolillo, telera or birote. Tortas can be served hot or cold. Common ingredients may include, but are not limited to:
Some styles include:...
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| x Gordita |
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Mexican | Tortilla |
A gordita in Mexican cuisine is a food which is characterized by a small, thick tortilla made with masa harina (corn flour). The gordita is in contrast to a taco, which uses a thinner tortilla. Gordita means "fatty" in Spanish. The gordita is...
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| x Burrito |
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Mexican | Tortilla |
A burrito (pronounced /bəˈriːtoʊ/ in US English, [buˈriːtoʊ] in Spanish), or taco de harina, is a type of food found in Mexican and Tex-Mex cuisine. It consists of a flour tortilla wrapped or folded around a filling. The flour tortilla is usually...
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| x Taco |
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Mexican | Tortilla |
A taco (pronounced /ˈtɑːkoʊ/) is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for...
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| x Quesadilla |
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Mexican | Tortilla |
A quesadilla (Spanish pronunciation: [kesaˈðiʎa], usually anglicized as /ˌkeɪsəˈdiː.ə/) is a Mexican snack food made of cheese (and occasionally other ingredients) on a folded corn or wheat tortilla and cooked until the cheese melts. The word comes...
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| x Huevos rancheros |
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Mexican | Egg |
Huevos rancheros (Ranch Eggs) is a classic Mexican breakfast dish similar to Huevos motuleños which has become popular throughout much of the Americas.
Huevos rancheros means "eggs ranch-style" or "eggs country-style" in Spanish. The dish...
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| Tortilla | ||||
| Tomato | ||||
| x Fajita |
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Mexican | Tortilla |
A fajita (pronounced /fəˈhiːtə/) (Spanish pronunciation: [faxita]) is a generic term used in Tex-Mex cuisine, referring to grilled meat served on a flour or corn tortilla. Though originally only skirt steak, popular meats today also include chicken,...
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| x Menudo |
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Mexican |
The soup menudo is a traditional Mexican dish; a frequently spicy soup made with tripe. It is often thought of as a cure for a hangover since it tends to instigate sweating, causing the body to release toxins. Is traditionally served on special...
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| x Caldo de pollo |
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Mexican |
Caldo de pollo is a common Latin-American soup that consists of chicken and vegetables.
What makes this soup different from many other versions of chicken soup is that Caldo de pollo uses whole chicken pieces instead of chopped or shredded chicken....
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| x Tamale |
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Mexican |
A tamale (Spanish tamal, from Nahuatl tamalli) is a traditional Mexican dish of Mesoamerican origin, namely from the Aztec empire, which was soon widespread by Spanish conquistadores throughout their other colonies of what is now Latin America,...
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| x Enchilada |
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Mexican |
An enchilada (pronounced /ˌɛntʃɨˈlɑːdə/) is a corn tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or...
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| x Guacamole |
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Mexican |
Guacamole is an avocado-based dip which originated in Mexico. It is traditionally made by mashing ripe avocados with a molcajete (mortar and pestle) and adding tomatoes and seasonings.
Guacamole was made by the Aztecs as early as the 1500s. After...
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| x Barbacoa |
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Mexican |
Barbacoa originates in Mexico and generally refers to meats or a whole sheep slow-cooked over an open fire, or more traditionally, in a hole dug in the ground covered with maguey leaves, although the interpretation is loose, and in the present day...
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| x Pozole |
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Mexican |
Pozole (from Spanish pozole, from Nahuatl potzolli; variant spellings: posole, pozolé, pozolli) is a traditional pre-Columbian soup or stew from Mexico. Pozole was mentioned in Fray Bernardino de Sahagún's "General History of the Things of New Spain...
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| x Carnitas |
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Mexican |
Carnitas which, literally translated, means “little meats”, is a type of braised or roasted (often after first being simmered) pork in Mexican cuisine.
Pork carnitas is traditionally made using the heavily marbled, rich 'boston butt' or 'picnic ham'...
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| x Arroz con pollo |
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Mexican |
Arroz con Pollo ("rice with chicken" in Spanish) is a traditional dish that is common throughout Latin America and The Caribbean, especially in Cuba, Colombia, Panama, Puerto Rico, Costa Rica, Honduras and the Dominican Republic. Common ingredients...
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| x Albóndigas |
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Mexican |
Albóndigas literally means "meatballs" in Spanish.
In Mexican cuisine, albondigas can be used to make sopa de albondigas.
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| x Arroz con camarones |
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Mexican | ||
| x Birria |
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Mexican |
Birria (pronounced bírria, accented on the first syllable) is a spicy Mexican meat stew usually made with goat, lamb, or mutton, often served during festive periods, such as Christmas, New Year's Eve, Mother's Day, and weddings. Originally from...
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| x Carne asada |
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Mexican |
Carne asada is a roasted beef dish, literally meaning "roasted meat". The dish mainly consists of pieces or thin cuts of beef (e.g. flank steak, skirt steak), sometimes marinated, sometimes lightly salted or rubbed with salt, pepper and/or spices,...
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| x Cecina |
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Mexican |
In Spanish, cecina means "meat that has been salted and dried by means of air, sun or smoke". The word comes either from the Latin siccus (dry) or from the celtic ciercina related to modern Spanish "cierzo" or Northern wind.
The best known cecina is...
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| x Chile Relleno |
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Mexican |
The chile relleno, literally "stuffed pepper", is a dish of Mexican cuisine, consisting of a roasted fresh green Anaheim or poblano chili pepper stuffed with a melting cheese, such as queso Chihuahua or queso Oaxaca (traditionally), and/or picadillo...
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| x Chapulines |
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Mexican |
Chapulines are grasshoppers of the genus Sphenarium. They are collected only at certain times of year (from their hatching in early May through the late summer/early autumn). After being thoroughly cleaned and washed, they are toasted on a comal ...
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| x Chicharrones |
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Mexican |
Chicharrón is a dish made of fried pork rinds. It is sometimes made from chicken, mutton, or beef.
Chicharrón is popular in Andalusia, Spain, and in Latin America is part of the traditional cuisines of Argentina, Belize, Bolivia, Brazil (where it is...
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| x Chilaquiles |
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Mexican |
Chilaquiles are a traditional Mexican dish. Typically, corn tortillas cut in quarters and fried are the basis of the dish. Green or red salsa or mole, is poured over the crispy tortilla triangles, called "totopos." The mixture is simmered until the...
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| x Chiles en nogada |
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Mexican |
Chiles en nogada is a dish from Mexican cuisine. The name comes from the Spanish word for the walnut tree, nogal. It consists of poblano chiles filled with "picadillo" (a mixture usually containing chopped or ground meat, aromatics, fruits, and...
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| x Chilorio |
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Mexican |
Chilorio is a pork dish from the Mexican state of Sinaloa. Chilorio is generally made from pork fried in chile sauce. It is not similar to the Mexican dish carnitas.
In making chilorio, pork is slow-simmered for hours until it falls apart. It is...
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| x Chimichanga |
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Mexican |
Chimichanga (pronounced /tʃɪmiˈtʃɑːŋɡə/; Spanish pronunciation: [tʃimiˈtʃaŋɡa]), or chivichanga, is a deep-fried burrito that is popular in Southwestern cuisine, Tex-Mex cuisine, and the Mexican states of Sinaloa and Sonora. The dish is typically...
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| x Coyotas |
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Mexican |
Coyotas are sugar cookies: large, flat and traditionally filled with brown sugar. Coyotas originated in the 19th Century in El Fuerte, Sinaloa, Mexico. The version most commonly today dates from 1954 as prepared at Villa de Seris in Hermosillo,...
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| x Gringas |
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Mexican |
Gringas are a variety of quesadilla, consisting of a flour tortilla filled with meat or seafood, topped with cheese . This is then grilled in the same manner as a quesadilla. The name appears to come from the dark spots that appear on the white...
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| x Huevos divorciados |
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Mexican |
Huevos Divorciados, or "Divorced Eggs," is a Mexican breakfast featuring two fried eggs separated by a column of chilaquiles (although sometimes, refried beans with tortilla chips are substituted). Typically, one egg is covered in salsa roja, while...
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| x Huevos motuleños |
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Mexican |
Huevos motuleños is a breakfast food 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 salsa picante. In addition to being...
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| x Longaniza |
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Mexican |
Longaniza is a pork sausage (embutido) similar to a chorizo. It is popular in several regions of Spain, Puerto Rico, Dominican Republic, Mexico, Chile, and in Philippines.
In Chile, Longaniza may be eaten during a barbecue with bread as a choripan....
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| x Machaca |
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Mexican |
Machaca, which comes from the verb form machacado (pounded or crushed), is a dish that was prepared originally from dried, spiced meat (most commonly beef) that had been rehydrated and pounded to make it tender. The reconstituted meat would then be...
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| x Mancha manteles |
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Mexican |
Mancha manteles (literally, "tablecloth stain") in Mexican cuisine, is a stew of meats, chile peppers, vegetables, and fruits. A typical recipe for mancha manteles contains turkey, chorizo, pork, pineapple, apple, banana, chile peppers, almonds,...
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| x Milanesa |
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Mexican |
The milanesa is a common meat dish mostly in Argentina, Bolivia, Brazil, Chile, Paraguay, Peru and Uruguay as well as in other American countries to a lesser extent, such as Mexico, where breaded meat fillet preparations are known as a milanesa (In...
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| x Mollete |
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Mexican |
A mollete is a typical food of Mexico and a kind of bread in Spain.
A mollete is a kind of bread from the Andalusian region, in the south of Spain. It is a soft round white bread, usually served with oil or pork lard in an Andalusian breakfast. The...
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| x Moronga |
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Mexican |
Moronga, rellena, or morcilla is a sausage made of pig's blood. It is found in Cuba, Puerto Rico, Central America and Mexican cuisine. Spices, herbs (such as ruda, oregano, and mint), onions and chile peppers are added and then boiled in the pig's...
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| x Nachos |
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Mexican |
Nachos are a popular snack food, originating in Mexico and associated with Tex-Mex cuisine. In their simplest form, nachos are usually tortilla chips or totopos covered in melted cheese. First created circa 1943 by Ignacio "Nacho" Anaya, the...
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| x Picadillo |
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Mexican |
Picadillo is a traditional dish in many Latin American countries and the Philippines (where it is known as Giniling). It is made with ground meat (usually beef), tomatoes (tomato sauce may be used as a substitute), and other ingredients that vary by...
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| x Rajas con crema |
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Mexican |
Rajas con crema is the name given to a Mexican dish consisting of sliced Poblano pepper with cream (the name literally means "slices with cream" in Spanish). It is very popular in Mexico, particularly in the central and southern parts of the country...
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| x Romeritos |
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Mexican |
Romeritos are a Mexican dish from Mexico City , consisting of patties of dried shrimp, sprigs of a wild plant known as Romerito (Suaeda spp.) that resembles rosemary and potatoes served in a mole sauce. They are traditionally served at Christmastime...
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| x Sope |
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Mexican |
A sope (pronounced "SOH-peh") is a traditional Mexican dish originating in the city of Culiacán. It is an antojito similar to a garnacha. The base is made from a thickish, small circle of fried masa of ground maize soaked in lime (also used as the...
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| x Tostada |
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Mexican |
Tostada (pronounced /tɒˈstɑːdə/ or /toʊˈstɑːdə/) is a Spanish word translating to "toasted" in English and, in Latin American cuisine, in Mexico refers to a flat or bowl shaped (like a bread bowl) tortilla that is toasted or deep fried. It also...
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| x Tlacoyo |
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Mexican |
Tlacoyos are oval shaped fried or toasted cakes made of masa. They are similar to fresh corn tortillas, but are somewhat torpedo shaped and fatter. Tlacoyos are stuffed with refried beans, cheese, fava beans, chicharron or other ingredients....
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| x Tlayuda |
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Mexican |
Tlayudas, sometimes erroneously spelled Clayuda (Spanish pronunciation: [klaˈʝuða]), is a part of Mexican cuisine, consisting of a big, crunchy tortilla covered with a spread of refried beans, asiento (unrefined pork lard), lettuce or cabbage, meat ...
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| x Tripas |
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Mexican |
Tripas, also known as Machitos, in Mexican cuisine are the small intestines of farm animals that have been cleaned, boiled and grilled. Tripas are used as filling for tacos, then dressed with condiments such as cilantro, chopped onions, and chile...
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| x Arroz con leche |
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Mexican |
Arroz con leche may refer to:
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| x Cajeta |
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Mexican | Milk |
Cajeta is a Mexican confection of thickened syrup usually made of sweetened caramelized milk.
According to chef Rick Bayless, the name for cajeta came from the Spanish phrase al punto de cajeta, which means a liquid thickened to the point at which a...
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| Sugar | ||||
| x Champurrado |
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Mexican |
Champurrado is a chocolate-based atole, a warm and thick Mexican drink, based on masa (hominy flour), piloncillo, water or milk and occasionally containing cinnamon, anise seed and or vanilla bean (tasting somewhat like a thick chai tea) . Atole...
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| x Frijoles Negros |
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Mexican |
Frijoles negros (literally "black beans" in Spanish) is a nutritious dish made with black beans, prepared in Cuba, Puerto Rico, Mexico, and several other nations in Latin America. The black bean, a legume of the species Phaseolus vulgaris, are...
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| x Jícama |
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Mexican |
Jícama (pronounced /ˈhɪkəmə/, Spanish pronunciation: [ˈxikama], from Nahuatl xicamatl, [ʃiˈkamatɬ]), also Yam and Mexican Turnip, is the name of a native Mexican vine, although the name most commonly refers to the plant's edible tuberous root....
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| x Refried beans |
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Mexican |
Refried beans (frijoles refritos) is a dish of cooked and mashed beans and is a traditional staple of Mexican and Tex-Mex cuisine.
Refried beans are traditionally prepared with pinto beans, but many other varieties of bean can be used, such as black...
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| x Salsa |
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Mexican | Tomatillo |
Salsa may refer to any type of sauce. In American English, it usually refers to the spicy, often tomato based, hot sauces typical of Hispanic cuisine, particularly those used as dips. In British English, the word typically refers to salsa cruda,...
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| x Chorizo |
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Mexican |
Chorizo (Spanish pronunciation: [tʃoˈɾiθo]; Galician: Chourizo [tʃowˈɾiθo]; Portuguese: Chouriço [ʃoˈɾisu]; Catalan: Xoriço [ʃuˈɾisu]) is a term encompassing several types of pork sausage originating from the Iberian Peninsula. In English it is...
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| x Taquito |
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Mexican |
Taquito (from the Spanish diminutive of taco) is a Mexican dish, also very popular in Puerto Rico, consisting of a small rolled-up tortilla and some type of filling, usually beef or chicken. The filled tortilla is crisp-fried. Corn (maize) tortillas...
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| x Tortilla |
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Mexican |
In Mexico and Central America, a tortilla is a type of thin, unleavened flat bread, made from finely ground maize (often called "corn" in the United States). In Mexico, there are three colors of maize dough for making tortillas: white maize, yellow...
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| x Churro |
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Mexican |
Churros, sometimes referred to as a Spanish doughnut, are fried-dough pastry-based snacks, sometimes made from potato dough, that originated in Spain. They are also popular in Latin America, France, Portugal, the United States, and Spanish-speaking...
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