List of Mexican dishes facts for kids

Representation of a Mexican kitchen; in front are Mexican food and spices, while in the background there are typical utensils.

Pozole is a traditional soup or stew from Mexico.

The Spanish conquest of the Aztec Empire occurred in the 16th century. The basic staples since then remain native foods such as corn, beans, squash and chili peppers, but the Europeans introduced many other foods, the most important of which were meat from domesticated animals, dairy products (especially cheese) and various herbs and spices, although key spices in Mexican cuisine are also native to Mesoamerica such as a large variety of chili peppers.

Antojitos

Street food in Mexico, called antojitos, is prepared by street vendors and at small traditional markets in Mexico. Most of them include corn as an ingredient.

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  Cemita with milanesa

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  Preparation of huaraches

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  Chilaquiles

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  Menudo

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  Molotes

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  Cochinita pibil is a traditional Mexican slow-roasted pork dish from the Yucatán Peninsula of Mayan origin.

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  Flautas with guacamole

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  Sopes

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  Tacos al pastor

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  Tacos prepared with a carnitas filling

Cheese dishes

• Caldo de queso
• Queso flameado

Egg dishes

Huevos rancheros

• Huevos motuleños
• Huevos rancheros
• Migas

Meat dishes

Beef dishes

Bistec

• Albóndigas, Mexican meatballs
• Aporreadillo
• Beef brain
• Bistec
• Carne asada, grilled beef
• Carne a la tampiqueña, carne asada that is usually accompanied by a small portion of enchiladas (or chilaquiles), refried beans, fresh cheese, guacamole, and a vegetable (often rajas; grilled slices of Poblano peppers)
• Cecina – In Mexico, most cecina is of two kinds: sheets of marinated beef, and a pork cut that is pounded thin and coated with chili pepper (this type is called cecina enchilada or carne enchilada).
• Milanesas – Chicken, beef, and a pork breaded fried bisteces

Goat dishes

• Cabrito

Pork dishes

• Calabacitas con puerco
• Carnitas
• Chilorio
• Chorizo
• Cochinita pibil
• Pickled pigs' feet
• Poc Chuc

Poultry dishes

• Chicken feet
• Pollo asado
• Pollo motuleño

Other meat and protein dishes

• Barbacoa
• Birria – a spicy stew from the state of Jalisco traditionally made from goat meat or mutton
• Chapulines – toasted grasshoppers seasoned with salt & lime
• Escamol – the edible larvae and pupae of ants
• Pastel azteca
• Puntas
• Queso de Puerco, head cheese prepared with vinegar, garlic, oregano and black pepper, among others. Wheels are often sold covered in paraffin wax. Non dairy.
• Discada

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  Barbacoa

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  Chapulines – toasted grasshoppers

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  Puntas

Moles, sauces, dips and spreads

• Chamoy
• Guacamole
• Mole blanco
• Mole sauce
• Mole verde
• Pepian – green or red, meat, pork
• Salsa
• Salsa chipotle
• Salsa verde

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  Guacamole with tortilla chips

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  Habanero, chipotle and chimichurri salsas

Rice dishes

Arroz rojo (Spanish rice)

• Arroz a la tumbada (rice with seafood)
• Arroz con pollo (rice with chicken)
• Arroz negro (black rice)
• Arroz poblano
• Arroz rojo (red rice, Mexican rice, or Spanish rice)
• Morisqueta

Seafood dishes

• Aguachile
• Huachinango a la Veracruzana

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  Huachinango a la Veracruzana (Veracruz-Style Red Snapper)

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  Pescado zarandeado

Soups and stews

Caldo tlalpeño

Sopa de fideo

• Birria
• caldo de pollo, chicken soup
• caldo de queso, cheese soup
• caldo de mariscos, seafood soup
• caldo tlalpeño, chicken, broth, chopped avocado, chile chipotle and fried tortilla strips or triangles – may include white cheese, vegetables, chickpeas, carrot, green beans
• Fideos (noodles)
• Menudo
• Pozole
• Sopa de fideo
• sopa de flor de calabaza
• Sopa de lima, from Yucatán
• Sopa de nueces, walnut soup
• Sopa de pollo (chicken soup)
• Sopa de tortilla (tortilla soup)

Vegetable dishes

Chiles en nogada

• Chile relleno
• Chiles en nogada
• Cuitlacoche, a fungus that grows on corn plants, often served in soups
• Egg rolls
• Frijoles
• Frijoles pintos (pinto beans)
• Frijoles negros (black beans)
• Frijoles charros
• Frijoles Puercos
• Frijoles refritos (refried beans)
• Nopalitos
• Papas (potatoes)
• Pico de gallo

Desserts and sweets

Close up shot of a bionico with strawberries, banana, raisins, shredded coconut and granola

Mexico's candy and bakery sweets industry, centered in Michoacán and Mexico City, produces a wide array of products.

• Alfajor
• Arroz con leche, rice pudding
• Bionico, type of fruit salad with cream
• Buñuelos
• Brazo de gitano
• Cajeta
• Calavera
• Capirotada
• Champurrado
• Chongos zamoranos, cheese candy named for its place of origin, Zamora, Michoacán
• Chocolate
• Chocolate brownie
• Churros
• Cocadas
• Coconut candy
• Cochinito de Piloncillo
• Concha
• Coyotas
• Dulce de leche

Flan

• Flan
• Frozen banana
• Ice cream ("nieves" and "helados").
  • Fried ice cream
• Manjar blanco
• Mazapán de Cacahuate
• Nicuatole
• Paletas, popsicles (or ice lollies), the street popsicle vendor is a noted fixture of Mexico's urban landscape.
• Palmier

A piece of sugary pan de muerto

• Pan de muerto, sugar covered pieces of bread traditionally eaten at the Día de muertos festivity
• Pan dulce, sweet pastries in many shapes and sizes that are very popular for breakfast. Nearly every Mexican town has a bakery (panaderia) where these can purchased.
• Pastel de tres leches (Three Milk Cake)
• Platano
• Polvorón
• Rosca de reyes
• Sopaipilla
• Biscochos
• Piñata cookie
• Platáno frito
• Jamoncillo
• Carlota de limón

See also

In Spanish: Anexo:Platillos mexicanos para niños

• List of cuisines
• List of maize dishes
• List of tortilla-based dishes
• Mexican breads
• Mexican street food
• New Mexican cuisine
• Sopaipilla (not typical in Mexico, but common in New Mexico)
• Tex-Mex