List of Mexican dishes
Wikimedia list article
The Spanish invasion of the Aztec Empire occurred in the 16th century. The basic staples since then remain native foods such as corn, beans, squash and chili peppers, but the Europeans introduced many other foods, the most important of which were meat from domesticated animals, dairy products (especially cheese) and various herbs and spices, although key spices in Mexican cuisine are also native to Mesoamerica such as a large variety of chili peppers.
Antojitos
Street food in Mexico, called antojitos, is prepared by street vendors and at small traditional markets in Mexico. Most of them include corn as an ingredient.
Cheese dishes
Caldo de queso
Queso flameado
Egg dishes
Huevos a la mexicana
Huevos motuleños
Huevos rancheros
Migas
Meat dishes
Beef dishes
Albóndigas, Mexican meatballs
Aporreadillo
Beef brain
Bistec
Carne asada, grilled beef
Carne a la tampiqueña, carne asada that is usually accompanied by a small portion of enchiladas (or chilaquiles), refried beans, fresh cheese, guacamole, and a vegetable (often rajas; grilled slices of Poblano peppers)
Cecina – In Mexico, most cecina is of two kinds: sheets of marinated beef, and a pork cut that is pounded thin and coated with chili pepper (this type is called cecina enchilada or carne enchilada).
Milanesas – Chicken, beef, and a pork breaded fried bisteces
Goat dishes
Cabrito
Pork dishes
Calabacitas con puerco
Carnitas
Chilorio
Chorizo
Cochinita pibil
Hog maw (Buche)[1]
Pickled pigs' feet
Poc Chuc
Poultry dishes
Patitas
Pollo asado
Pollo al carbón
Pollo motuleño
Other meat and protein dishes
Barbacoa
Birria – a spicy stew from the state of Jalisco traditionally made from goat meat or mutton
Chapulines – toasted grasshoppers seasoned with salt & lime
Conejo en Adobo – rabbit in red chile sauce
Escamol – the edible larvae and pupae of ants
Pastel azteca
Puntas
Queso de Puerco, head cheese prepared with vinegar, garlic, oregano and black pepper, among others. Wheels are often sold covered in paraffin wax. Non dairy.
Discada
Moles, sauces, dips and spreads
Chamoy
Guacamole
Mole blanco
Mole sauce
Mole verde
Pepian – green or red, meat, pork
Salsa
Salsa chipotle
Salsa verde
Rice and pasta dishes
Arroz a la tumbada (rice with seafood)
Arroz con pollo (rice with chicken)
Arroz negro (black rice)
Arroz poblano
Arroz rojo (red rice, Mexican rice, or Spanish rice)
Green spaghetti, a celebration dish of spaghetti in a roasted poblano cream sauce
Morisqueta
Seafood dishes
Aguachile
Huachinango a la Veracruzana
Soups and stews
Birria
caldo de pollo, chicken soup
caldo de queso, cheese soup
caldo de mariscos, seafood soup
caldo tlalpeño, chicken, broth, chopped avocado, chile chipotle and fried tortilla strips or triangles – may include white cheese, vegetables, chickpeas, carrot, green beans
Fideos (noodles)
Menudo
Pozole
Sopa de fideo
sopa de flor de calabaza
Sopa de lima, from Yucatán
Sopa de nueces, walnut soup
Sopa de pollo (chicken soup)
Sopa de tortilla (tortilla soup)
Vegetable dishes
Chile relleno
Chiles en nogada
Cuitlacoche, a fungus that grows on corn plants, often served in soups
Egg rolls
Frijoles
Frijoles pintos (pinto beans)
Frijoles negros (black beans)
Frijoles charros
Frijoles Puercos
Frijoles refritos (refried beans)
Nopalitos
Papas (potatoes)
Pico de gallo
Desserts and sweets
Mexico's candy and bakery sweets industry, centered in Michoacán and Mexico City, produces a wide array of products.
Alfajor
Arroz con leche, rice pudding
Bionico, type of fruit salad with cream or yogurt
Borrachitos
Buñuelos
Brazo de gitano/Niño envuelto
Caballero pobre
Cajeta
Cajeta envinada
Cajeta de piña y plátano
Calabaza en tacha
Calavera
Capirotada
Caramelo de miel
Camote al vapor
Cubierto
Chacualole
Champurrado
Chongos zamoranos, cheese candy named for its place of origin, Zamora, Michoacán
Chocolate
Chocolate brownie
Churros
Cocadas
Coconut candy
Cochinito de Piloncillo
Concha
Coyotas
Dulce de leche
Flan
Fresas con crema
Frozen banana
Gorditas de nata
Ice cream ("nieves" and "helados").
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