10 (Mexican)

List by: anika854, created: 26 Jun 2018, updated: 26 Jun 2018 Public: Users can add dishes

Mexico is a well known hotbed of culinary action with incredible flavor combinations that easily beat out Tex-Mex wannabes. As the capital of Mexico, Mexico City plays host to some of the top dishes you must try on your next visit. Here are our top 10

1. Tacos

taco (Mexican)

A taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, avocado or guacamole, cilantro (coriander), tomatoes, minced meat, onions and lettuce. http://en.wikipedia.org/wiki/Taco

(Added by: anika854)



2. Tamales

(Colombian)

There are many variations of tamales in Colombia, but they all have something in common and that is that Colombian Tamales are all wrapped in banana leaves

(Added by: anika854)



3. Torta

(Mexican)

In Mexico, a torta is a kind of sandwich, served on an oblong 15 cm firm, crusty white sandwich roll. Depending on the region, this is called a bolillo, telera, birote, or pan francés. Tortas can be eaten cold or hot, and grilled or toasted in a press in the same manner as a Cuban sandwich. Garnishes such as avocado, chili pepper (usually poblano or jalapeño), tomato, and onion are common. The dish is popular throughout Mexico, and is also available anywhere with a large number of Mexican immigrants. In Northern Mexico, the torta is very frequently called lonche by …

(Added by: anika854)



4. Quesadillas

Quesadilla (Mexican)

Tortilla (usually flour tortilla, but it can be corn) folded in half, filled with cheese or any meat and then grilled.

(Added by: anika854)



5. Gordita

(Mexican)

Small cake made with masa and stuffed with cheese, meat or other fillings. It is similar to a pasty and to the Colombian/Venezuelan arepa. Gordita means "little fat one" in Spanish. A gordita is typically fried in a deep wok-shaped comal or baked on a regular comal. A gordita is typically prepared as a thick tortilla. The dough is most commonly made of nixtamalized corn flour, as also used for tortillas, but can also be of wheat flour, particularly in northern Mexico close to the U.S border. An old variant of corn gorditas uses masa quebrada (broken dough) where the …

(Added by: anika854)



6. Tlacoyo

(Mexican)

Tlacoyo is a oval-shaped pre-Hispanic Mexican dish made of masa. Somewhat torpedo-shaped, they are fatter than fresh corn tortillas and stuffed with cooked ground beans, cheese, fava beans, chicharron or other ingredients and fried or toasted. Tlacoyos can be served as an accompaniment to soups and stews or as appetizers for celebrations. Most traditional tlacoyos do not have lard or salt in the masa, and if not eaten soon after they are cooked, they become very tough and dry, even if reheated. In Mexican markets, vendors keep their tlacoyos warm by putting them in a covered basket, with the additional …

(Added by: anika854)



7. Mole

mole sauce (Mexican)

Mole from Nahuatl molli, "sauce" is the generic name for a number of sauces originally used in Mexican cuisine, as well as for dishes based on these sauces. Outside of Mexico, it often refers specifically to mole poblano. In contemporary Mexico, the term is used for a number of sauces, some quite dissimilar, including black, red, yellow, Colorado (another name for red), green, almendrado, and pipián. http://en.wikipedia.org/wiki/Mole_sauce

(Added by: anika854)



8. Pambazos

(Mexican)

It is the name of a Mexican white bread. The bread used for pambazos is white and lacks a crispy crust. This particular bread is made of flour, lard, eggs, and is tougher and drier than the similar bolillo (also used for sandwiches), which allows it to retain its shape while being soaked in sauce.

(Added by: anika854)



9. Chiles En Nogada

(Mexican)

It consists of poblano chilis filled with picadillo (a mixture usually containing shredded meat, aromatics, fruits and spices) topped with a walnut-based cream sauce, called nogada, and pomegranate seeds, giving it the three colors of the Mexican flag: green for the chili, white for the nut sauce and red for the pomegranate. The walnut used to prepare nogada is a variety called Nogal de Castilla or Castillan Walnut, also known as the English Walnut. The name comes from the Spanish word for the walnut tree, nogal. The traditional chile en nogada is from Puebla; it is tied to the independence …

(Added by: anika854)



10. Mexican Chocoflan

(Mexican)

Mexican chocoflan is a hybrid dessert of Mexico which consists of three layers of chocolate cake, cheesecake and caramel sauce at the top.

(Added by: atasneem)