Tinga (Spanish: tinga de pollo) is a Mexican dish made with shredded chicken in a sauce made from tomatoes, chipotle chilis in adobo, and sliced onions...

Pan de muerto (Spanish for 'bread of the dead') is a type of pan dulce traditionally baked in Mexico and the Mexican diaspora during the weeks leading...

Caldo de pollo (Spanish pronunciation: [ˈkaldo ðe ˈpoʎo], lit. 'chicken broth') is a common Latin American soup that consists of chicken and vegetables...

Caldo de siete mares (in English, "seven seas soup"), also known as caldo de mariscos ("seafood soup") is a Mexican version of fish stew, popular in coastal...

Café de olla (lit. 'pot coffee') is a traditional Mexican coffee beverage. To prepare café de olla, it is essential to use a traditional earthen clay pot...

Pico de gallo (Spanish pronunciation: [ˈpiko ðe ˈɣaʝo], lit. 'rooster's beak'), also called salsa fresca ('fresh sauce'), salsa bandera ('flag sauce')...

prevent them from getting soggy. Mexico portal Food portal List of soups DE CARAZA CAMPOS, LAURA B. "Comida Yucateca". mexicodesconocido.com.mx. Mexico...

Cajeta de Celaya is a confection of thickened caramel usually made of sweetened caramelised goat's milk. It is a type of dulce de leche. In Mexico, it...

(lit. 'three-milk cake'; Spanish: pastel de tres leches, torta de tres leches or bizcocho de tres leches), dulce de tres leches, also known as pan tres leches...

colloquial name given in Mexico for the French dish Rillons de Tours also known in Spanish as Chicharrón de Tours. The process takes three to four hours, and the...