Dish guides
Mexican dishes explained
Mexican menus range from taquerías with a handful of fillings to restaurants serving regional classics such as mole poblano. Many dishes share the same building blocks (corn tortillas, salsas, beans, cheese and crema), so the name tells you how they're put together. These guides explain what you'll get and how to ask about heat and ingredients.
All guides
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AguachileRaw shrimp in a sharp sauce of lime juice and blended fresh chilli, with cucumber and red onion.
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BirriaGoat or beef braised in a dried-chilli adobo, eaten as a stew or in tacos with its broth.
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ChilaquilesMexican breakfast of fried tortilla pieces simmered in salsa, topped with cream and cheese.
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Chiles en nogadaPoblano chillies stuffed with meat and fruit, under walnut cream and pomegranate seeds.
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Cochinita pibilYucatán pork marinated in achiote and bitter orange, slow-roasted in banana leaves.
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GuacamoleMexican mashed avocado with lime, onion, coriander and chilli, served with corn chips.
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Mole poblanoDark Mexican sauce of dried chillies, chocolate, nuts, seeds and spices, served over poultry.
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QuesadillaA folded corn or flour tortilla filled with cheese or other fillings and cooked on a griddle.
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Tacos al pastorSpit-roasted pork in a chilli and achiote marinade on small corn tortillas, with pineapple.
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TlayudaA large, crisp Oaxacan tortilla with pork lard, black beans, cheese and grilled meat.
Allergens to keep in mind
Corn tortillas are naturally wheat-free, but flour tortillas and fried snacks may not be. Crema and fresh cheese bring dairy, and moles can contain peanuts, sesame, tree nuts and bread. Lard is a common cooking fat for refried beans, flour tortillas and some fried dishes, which matters for vegetarian and halal diets. Ask "¿Pica?" if you're unsure about the heat. Recipes vary, so check with the staff if you have an allergy.
