Thread by @latinapapist, Mexican food thread. I will only list dishes I have had. Reminder [...]

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latinapapist

Mexican food thread.

I will only list dishes I have had. Reminder that Mexican cuisine is extremely vast and to make a thread listing the entirety of it would take days.

Tacos de pescado. A popular taco that originated in Ensenada. Gotta represent my mother’s hometown!

Chile relleno. From Puebla, it’s one of my favorite dishes. Poblano pepper stuffed with melted cheese and coated with egg and covered with tomato sauce.

Mole. Usually has chocolate. There are so many varieties of mole, but mole poblano is the most popular.

Pozole. Popular stew for Christmas and birthdays. I prefer the red sauce version, made from various chiles. Usually has chicken or pork.

Siete mares. It translates to “seven seas” so it has 7 species of seafood. Eaten along the Mexican coast.

Tacos al pastor. It’s pork marinated in dried red peppers. The method of cooking it was introduced to Mexico from Lebanese immigrants. I love Lebanese people thank you.

Tacos al pastor. It’s pork marinated in dried red peppers. The method of cooking it was introduced to Mexico from Lebanese immigrants. I love Lebanese people thank you.

Tortas ahogadas. Originally from Jalisco, it’s a sub that is covered with chile de árbol sauce. Usually pork.

Cochinita pibil. A slow roasted pork dish from Yucatán. Marinated in citrus juice, seasoned with annatto seed, and roasted. I only had it once and it was this sweet flavor.

Queso fresco. My favorite cheese that I always eat with beans. It’s this rich flavor and is prone to crumble. So good.

Chilaquiles. My favorite breakfast dish. It’s just fried tortilla slices covered with salsa (preferably red). Is served with fried eggs and beans.

Sopes. It’s like a really thick corn tortilla that is fried. Topped with beans, cheese, salsa, any meat, nearly anything goes as you can see here.

Menudo. Tripe soup is introduced by the Spanish (each country in Europe has their version of tripe soup, which it is native to). The Mexican version has hominy and can either have red peppers (red) or not (white).

Pan dulce. Thanks to French

colonialism, Mexico has a wide variety of sweet breads.

Atole. A hot corn flour beverage, typically served in the winter. The chocolate version is champurrado, which I prefer.

Tamales, an ancient precolombian dish made of corn dough with a filling and wrapped in corn husks or banana leaf. The Spanish introduced beef, chicken, and pork to it.

Elotes. Literally just an ear of corn with butter, mayo, cotija cheese, chile powder, lemon juice, and salt. A popular street food, something you see served outside a church after mass.