Mexican cuisine
27 entries in the Mexican Cuisine compendium.
Agave syrupSweetener derived from agave plants, used as a sugar alternative.Al pastorSpit-grilled pork tacos from Mexico City, influenced by Lebanese shawarma.Atta (ant)Leafcutter ants that cultivate fungus and form superorganisms.Axayacatl (insect)Pre-Hispanic edible insect and roe used in Mexican cuisine.Aztec cuisineCuisine of the Aztec Empire before European contact.Baja MedFusion cuisine of Mexican, Mediterranean, and Asian influences.Beer in MexicoMexico has been the world's largest beer exporter since at least 2010.Big Jim pepperA mild, large-fruited New Mexico chile cultivar.BurritoA regional Mexican name for a taco, later a distinct dish.CabezaRoasted beef head meat, a traditional Mexican barbacoa dish.CacahuazintleHeirloom white dent maize prized for pozole and nixtamalization.CahuamantaMexican seafood dish originally made with sea turtle.Carne de changoA smoke-cured pork dish born from monkey meat scarcity.Cecina (meat)Salted and dried meat, from Spain to Latin America.ChahuisEdible beetle larvae in Mexican cuisine.ChalupaA fried masa dish from south-central Mexico.ChapulinesEdible grasshoppers of the genus Sphenarium from Mexico.Charales (fish)Small silversides of Mexico, heavily fished and ecologically threatened.Chenopodium nuttalliaeA Mexican plant used as herb, vegetable, and grain alternative.Chicharrón de la RamosA local chicharrón variant from Monterrey, Nuevo León.ChilaquilesTraditional Mexican breakfast dish of tortillas in salsa.Chile rellenoStuffed chile dish from Puebla, Mexico.Chiles en nogadaA Mexican national dish of stuffed chiles with walnut sauce.Chili con carneSpicy stew of Mexican origin with meat and chili.Chile con quesoA warm Tex-Mex dip of melted cheese and chili peppers.Chimayo pepperA distinctive New Mexico chile landrace with sweet, smoky flavor.ChimichangaA deep-fried burrito of disputed origin in Southwestern U.S. cuisine.
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