MEXICO: FOOD SELECTIONS

FROM ALL SIX REGIONS

MENU

Northern Mexico• Mexico’s Finest Beef– Sirloin– Broiled T-bone– Arrachera: A thick strip of meat cut from the flank of the animal.– Cocido Stew( includes vegetables) or Menudo Stew (includes

cow’s feet, spearmint, etc.)– Machaca: Dried and shredded beef.

• Sopaipillas: Tortillas fried to go along with other dishes• Pozole/Mochomos: Chile-seasoned pork served in a taco.• Frijoles Charros: Beans with chile peppers, herbs, and meat.• Cabrito: Goats.• Capirotada: Bread Pudding.• Arroz con Leche: Rice Pudding.

The Pacific Coast

• Seafood Specialties– Shrimp: Served in cocktails, smoked, or breaded

and fried.– Pescado zarandeado: Grilled fish with rice and

tortillas.– Tlaxtihuilli: Spicy shrimp broth.– Grilled Red Snapper served with Chile Costeno

• Iguana: Cooked to order.• Cold Coconut Soup

Western Mexico• Birria/Pozole/Menudo/Cocido: Meat-based soups made

with lamb or goat meat.• Enchiladas• Tostadas• Pollo de plaza, estilo Morelia: An enchilada stuffed with

chopped chicken.• Tamales• Pescado Blanco Rebozado: Fried fish served with lime

juice.• Uchepos: Unfilled tamales.• Fiambre: Cold meats such as pig feet, cooked tongue, and

chicken.• Cabuches: Blossoms of the Biznaga cactus put into a salad.

Central Mexico• Toluca Sausages• Queso de puerco: Pig’s head cheese.• Carnitas: Fried bits of pork.• Cocido de Puerco: Pork stew.• Mushrooms: Both yellow and blue are served with pork,

served as a filling for tacos, and sautéed with onions.• Tlacoyos: Made with blue corn tortillas and filled with

beans and potatoes.• Cecina: Semidried beef.• Green Mole: Squash seeds served with beef, pork, or

chicken.• Insects and insect eggs such as chapulines (grasshoppers)

or ants’ eggs (escamoles).• Mole Poblano: Blend of chocolate, spices, and turkey.

The Isthmus of Tehuahtepec

• Mole Negro Oaxaqueno: The most famous dish.• Black turtle beans: These are served flavored with

avocado leaves.• Tlayudas: Crispy tortillas with pork lard, chile sauce,

cheese, onion rings, and parsley.• Oaxaca Cheese• Tamales• Marquesotes: Cake bread.• Bananas• Pejelagarto: Roasted fish that looks like a small crocodile.• Black beans: Served with a licorice flavored leaf.• Estofado: Stew made with many meats and condiments.

The Maya Area

• Tamales de Puchulu: Stuffed with flower petals.• Tamal Juacane: Filled with dried shrimp, beans,

and pumpkin seeds.• Sopa de Pan: A bread soup.• Cochinita Pibil: A pig that is barbequed and

served with pickled red onions.• Panuchos: Black bean filled tortillas.• Sopa de Lima: A chicken and lime soup.• Tamal de la Novia: A typical wedding dish.

Bibliography

• http://www.123rf.com/photo_12422707_an-image-of-the-mexico-flag-painted-on-a-brick-wall-in-an-urban-location.html

• Microsoft Clip Art