Enjoy a lightly fried corn tortilla with green or red salsa, scrambled or scrambled eggs, pulled chicken, cheese and cream.
A red soup made from hominy corn, pozole is traditionally cooked for hours with herbs and spices.
Originating from Lebanese and Syrian immigrants in Mexico, tacos al pastor consists of thin strips of marinated pork cooked on a spit.
The fried corn tortillas become crispy and golden, serving as a base for a variety of toppings.
This patriotic dish showcases the picadillo, a poblano pepper stuffed with a mixture of shredded meat, fruit, and spices.
Grilled corn on the cob is a favorite street food in Mexico.
Dating back to Maya times, enchiladas consist of a tortilla wrapped around a filling such as meat, cheese, seafood, beans or vegetables.
Mole is a complex sauce made from a variety of ingredients including chili.
Originally developed for ancient tribes, tamales are corn dough pockets filled with sweet or savory ingredients.