Food of Mexico

A velvety sauce of chiles, nuts and chocolate over turkey or chicken.

Sauce-covered tortillas rolled around chicken or cheese.

Stuffed poblanos under a creamy walnut sauce with pomegranate.

Steamed masa parcels with savory or sweet fillings.

Yucatan pork marinated in achiote and sour orange, slow-roasted.

Thin grilled steak, served with tortillas and salsa.

A rich, chile-stewed goat or beef served with consomme.

Roasted poblanos stuffed with cheese and fried in egg batter.

Pork slow-cooked until tender, then crisped.

Fish in a tomato, olive and caper sauce from Veracruz.

Fluffy red rice cooked with tomato and onion.

Beans mashed and fried until creamy.

Tortilla chips simmered in salsa with cheese and eggs.

Fried eggs on tortillas under ranchero sauce.

Eggs scrambled with tomato, onion and chile.

Split rolls with refried beans, melted cheese and salsa.

A soft sweet roll with a sugary shell topping.

Corn tortillas folded around grilled meat, onion and cilantro.

Marinated pork with pineapple cooked on a spit.

A large flour tortilla rolled around beans, rice and meat.

A tortilla filled with melted cheese and griddled.

Grilled corn with mayo, cheese and chile.

Crisp tortillas piled with toppings.

Hearty sandwiches on soft bolillo rolls.

Thick masa discs topped with beans and meat.

Large crisp Oaxacan tortillas with beans and cheese.

Corn kernels in a cup with crema, cheese and chile.

A hominy soup with pork or chicken, topped with cabbage and radish.

Tomato-chile broth with crisp tortilla strips.

A hearty tripe and hominy soup in red chile broth.

A light chicken and vegetable soup.

A fresh salsa of tomato, onion, chile and cilantro.

Mashed avocado with lime, onion and cilantro.

Created in Tijuana in the 1920s, romaine with parmesan and croutons.

Cactus paddles with tomato, onion and cheese.

A smoky cooked tomato and chile sauce.

Fresh masa discs cooked on a comal.

A crusty white roll used for tortas.

Sweet pastries in many shapes and colors.

A sponge soaked in three kinds of milk.

Fried dough sticks rolled in cinnamon sugar.

A silky caramel custard.

Rice pudding with cinnamon.

A thick caramel made from goat's milk.

Fruit ice pops, often with chunks of fruit.

A cinnamon rice drink served cold.

Tart hibiscus flower cooler.

Sweet-tart tamarind drink.

A warm, thick masa drink with cinnamon or chocolate.

Foamy chocolate with cinnamon.

Coffee brewed with cinnamon and piloncillo.

Creamy fruit used in guacamole and many dishes.

Sweet orange fruit, often eaten with lime.

Fragrant fruit used in drinks and sweets.

Cactus fruit with speckled flesh.

Eaten with lime and chile powder.

Sweet cactus fruit called tuna.

Tangy pods used in drinks and candies.

Crunchy root served with lime and chile.