The Spanish invasion of the Aztec Empire occurred in the 16th century. The basic staples since then remain native foods such as

corn Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout Poaceae, grass that produces cereal grain. It was domesticated by indigenous peoples of Mexico, indigenous peoples in southern Mexico about 9,000 years ago ...

bean A bean is the seed of some plants in the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are often preserved through drying (a ''pulse''), but fresh beans are also sold. Dried beans are traditi ...

s, squash and

chili pepper Chili peppers, also spelled chile or chilli ( ), are varieties of fruit#Berries, berry-fruit plants from the genus ''Capsicum'', which are members of the nightshade family Solanaceae, cultivated for their pungency. They are used as a spice to ...

s, but the Europeans introduced many other foods, the most important of which were meat from domesticated animals, dairy products (especially cheese) and various

herb Herbs are a widely distributed and widespread group of plants, excluding vegetables, with savory or aromatic properties that are used for flavoring and garnishing food, for medicinal purposes, or for fragrances. Culinary use typically distingu ...

s and

spice In the culinary arts, a spice is any seed, fruit, root, Bark (botany), bark, or other plant substance in a form primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of pl ...

s, although key spices in

Mexican cuisine Mexican cuisine consists of the cuisines and associated traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican Cuisine, Mesoamerican cuisine. Mexican cuisine's ingredients and methods arise from the area's first agr ...

are also native to

Mesoamerica Mesoamerica is a historical region and cultural area that begins in the southern part of North America and extends to the Pacific coast of Central America, thus comprising the lands of central and southern Mexico, all of Belize, Guatemala, El S ...

such as a large variety of chili peppers.

Antojitos

Street food in Mexico, called ''antojitos'', is prepared by

street vendors A hawker is a vendor of merchandise that can be easily transported; the term is roughly synonymous with costermonger or peddler. In most places where the term is used, a hawker sells inexpensive goods, handicrafts, or food items. Whether stationa ...

and at small traditional markets in

Mexico Mexico, officially the United Mexican States, is a country in North America. It is the northernmost country in Latin America, and borders the United States to the north, and Guatemala and Belize to the southeast; while having maritime boundar ...

. Most of them include corn as an ingredient. File:CemitaSandwich2.JPG, Cemita with milanesa File:Huarachesverdes.JPG, Preparation of '' huaraches'' File:01 Chilaquiles verdes con frijoles chinos.jpg, Chilaquiles File:Menudo in Houston TX 2013.jpg, Menudo File:Molotes.jpg, Molotes File:Cochinita pibil 2.jpg,

Cochinita pibil Cochinita pibil (also puerco pibil or cochinita con achiote) is a traditional Maya peoples, Yucatec Mayan roasting, slow-roasted pork dish (food), dish from the Yucatán Peninsula. Preparation of traditional cochinita involves marinating the meat ...

is a traditional Mexican slow-roasted pork dish from the

Yucatán Peninsula The Yucatán Peninsula ( , ; ) is a large peninsula in southeast Mexico and adjacent portions of Belize and Guatemala. The peninsula extends towards the northeast, separating the Gulf of Mexico to the north and west of the peninsula from the C ...

of Mayan origin. File:Flautas guacamole tortillas.jpg, Flautas with

guacamole Guacamole (; informally shortened to ''guac'' in the United States since the 1980s) is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international cuisin ...

File:Sopes1.jpg,

Sope Sope may refer to: People * Barak Sopé (born 1951), Vanuatu politician * Sope Aluko (born 1975), Nigerian-born British American actress * Sope Dirisu (born 1991), British Nigerian actor * Sope Johnson * Sope Willams Elegbe (born 1975), Nigerian p ...

s file:tacos 2.jpg, Tacos al pastor File:Carnitas.jpg,

Taco A taco (, , ) is a traditional Mexican cuisine, Mexican dish consisting of a small hand-sized corn tortilla, corn- or Flour tortilla, wheat-based tortilla topped with a Stuffing, filling. The tortilla is then folded around the filling and fing ...

s prepared with a

carnitas Carnitas, literally meaning "little meats", in Mexican cuisine, is a dish made by braising, simmering and frying pork in its own fat, lard or cooking oil. The name "''Carnitas''" is, historically, the colloquial name given in Mexico for the Fren ...

filling * Aguachile *

Avocado The avocado, alligator pear or avocado pear (''Persea americana'') is an evergreen tree in the laurel family (Lauraceae). It is native to Americas, the Americas and was first domesticated in Mesoamerica more than 5,000 years ago. It was priz ...

* Bolillos *

Burrito A burrito (, ) or burro in Mexico is, historically, a regional name, among others, for what is known as a taco, a tortilla filled with food, in other parts of the country. The term ''burrito'' was regional, specifically from Guanajuato, Guerre ...

** Burro percherón * Camote (Mexican

sweet potato The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant in the morning glory family, Convolvulaceae. Its sizeable, starchy, sweet-tasting tuberous roots are used as a root vegetable, which is a staple food in parts of ...

) * Chahuis * Cemitas sandwiches * Chalupa * Chapulines *

Charales Charales is an order of freshwater green algae in the division Charophyta, class Charophyceae, commonly known as stoneworts. Depending on the treatment of the genus '' Nitellopsis'', living (extant) species are placed into either one family ( ...

, small fish, basically a type of smelt *

Chicharrón (, plural ; ; ; ) is a dish generally consisting of fried pork belly or fried pork rinds. may also be made from chicken, mutton, or beef. Name , as a dish with sauces, or as finger-food snacks, are popular in Andalusia and Canarias in ...

* Chilaquiles * Chimichangas (Tex-Mex mostly) * Choriqueso *

Chorizo ''Chorizo'' ( , ; ; see #Names, below) is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite differe ...

* Cocido * Cóctel de camarón and other seafood cocktails *

Corunda Corunda is a Mexican type of tamale, but wrapped in a long corn or reed plant leaf, and folded, making a triangular shape or spherical shape. They are typically steamed until golden and eaten with sour cream (Mexican crema) and red salsa. Unlik ...

* Curtido *

Elote Corn on the cob is a culinary term for a cooked :wikt:ear#earofcorn, ear of sweet corn (maize) eaten directly off the corncob, cob. The ear is picked while the endosperm is in the "milk stage" so that the caryopsis, kernels are still tender. E ...

Empanada An empanada is a type of baked or fried turnover (food), turnover consisting of pastry and stuffing, filling, common in Culture of Spain, Spain, other Southern European countries, North African countries, South Asian countries, Latin American c ...

s *

Enchilada An enchilada (, ) is a Mexican cuisine, Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, ...

(red or green) * Enfrijoladas * Ensalada de fruta (

fruit salad Fruit salad is a dish consisting of various kinds of fruit, sometimes served in a liquid, either their juices or a syrup. In different forms, fruit salad can be served as an appetizer or a side as a salad. A fruit salad is sometimes known as a ...

) * Entomatadas * Escamoles * Fajitas * Filete de pescado * Flautas * Frijoles charros * Fritada * Gorditas * Gringas * Huauzontles * Huaraches *

Huitlacoche Corn smut is a plant disease caused by the pathogenic fungus ''Mycosarcoma maydis'', synonym (taxonomy), synonym ''Ustilago maydis''. One of several cereal crop pathogens called smut (fungus), smut, the fungus forms galls on all above-ground p ...

* Japanese peanuts * Jicama * Jocoque * Jumiles * Lengua * Lentil soup ( lentil beans) * Longaniza *

Machaca Machaca is a traditionally dried meat, usually spiced beef or pork, that is rehydrated and then used in popular local cuisine in Northern Mexico and the Southwestern United States. It is also readily available in many groceries and supermarket ...

* Maguey worm * Mancha manteles * Memela * Menudo *

Mixiote A mixiote is a traditional pit-barbecued meat dish in central Mexico; especially in the Basin of Mexico, in which the meat is cooked inside a wrapper, traditionally in the outer skin of an agave leaf. Ingredients It is usually made with mutton ...

s * Mole de olla * Mole poblano * Molletes * Molotes * Moronga *

Nachos Nachos are a Tex-Mex dish consisting of tortilla chips or '' totopos'' covered with cheese or chile con queso, as well as a variety of other toppings and garnishes, often including meats (such as ground beef or grilled chicken), vegetables ( ...

* Pambazos *

Panucho A panucho is a Mexican food specialty from the Yucatán made with a refried tortilla that is stuffed with refried black beans and topped with chopped cabbage, pulled chicken or turkey, tomato, pickled red onion, avocado, and pickled jalapeño p ...

* Papadzules * Parilladas * Pastel azteca * Pejelagarto * Picadillo *

Quesadilla A quesadilla (; ; Mexican diminutive of ''quesada'') is a Mexican cuisine, Mexican dish consisting of a tortilla that is filled primarily with cheese, and sometimes meats, spices, and other fillings, and then cooked on a griddle or stove. Trad ...

s * Queso * Rajas con crema * Romeritos * Salbutes * Salsa * Sincronizadas *

s *

s * Taco al pastor * Tacos de sesos *

Tamales A tamale, in Spanish , is a traditional Mesoamerican dish made of ''masa'', a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaves. The wrapping can either be discarded prior to eating or used as a plate. Tam ...

* Taquitos * Tlacoyos *

Tlayuda Tlayuda (), sometimes spelled clayuda, is a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried or toasted tortilla covered with a spread of refried beans, ''asiento'' (unrefined pork lard), le ...

s *

Torta Torta is a culinary term that can, depending on the cuisine, refer to cakes, pies, flatbreads, sandwiches, or omelettes. Usually, it refers to: * cake or pie in South America, much of Europe, and southern Philippines * flatbread in Spain * a t ...

s (sandwiches) *

Tortilla A tortilla (, ) is a thin, circular unleavened flatbread from Mesoamerica originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indi ...

s * Tostadas * Tostilocos * Totopo * Tripas * Venado (venison), particularly in the Yucatan *

Yuca ''Manihot esculenta'', commonly called cassava, manioc, or yuca (among numerous regional names), is a woody shrub of the spurge family, Euphorbiaceae, native to South America, from Brazil, Paraguay and parts of the Andes. Although a perennia ...

(cassava)

Cheese dishes

* Caldo de queso * Queso flameado

Egg dishes

* Huevos a la mexicana * Huevos motuleños * Huevos rancheros *

Migas Migas (, ) ("crumbs" in English language, English) is a dish traditionally made from stale bread and other ingredients in Spanish cuisine, Spanish and Portuguese cuisines. Originally introduced by shepherds, migas are very popular across the Ibe ...

Meat dishes

Beef dishes

* Albóndigas, Mexican meatballs * Aporreadillo * Beef brain * Bistec *

Carne asada Carne asada is grilled and sliced beef, usually skirt steak, flap steak, or flank steak though chuck steak (known as ''diezmillo'' in Spanish) can also be used. It is usually marinated then grilled or seared to impart a charred flavor. Car ...

, grilled beef * Carne a la tampiqueña, carne asada that is usually accompanied by a small portion of

enchilada An enchilada (, ) is a Mexican cuisine, Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, ...

s (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 Cabrito () is the name in both Spanish and Portuguese for Roasting, roast Goat meat, goat kid in various Iberian and Latin American cuisines. Argentina Cabrito is also a regional specialty of Córdoba Province (Argentina), Córdoba Province in ...

Pork dishes

* Calabacitas con puerco *

Carnitas Carnitas, literally meaning "little meats", in Mexican cuisine, is a dish made by braising, simmering and frying pork in its own fat, lard or cooking oil. The name "''Carnitas''" is, historically, the colloquial name given in Mexico for the Fren ...

* Chilorio *

* Hog maw (Buch

* Pickled pigs' feet * Poc Chuc

Poultry dishes

* Patitas * Pollo asado * Pollo motuleño

Other meat and protein dishes

Barbacoa Barbacoa or Asado en Barbacoa () in Mexico, refers to the local indigenous variation of the method of cooking in a pit or earth oven. It generally refers to slow-cooking meats or whole sheep, whole cows, whole beef heads, or whole goats in a ...

* Birria – a spicy stew from the state of

Jalisco Jalisco, officially the Free and Sovereign State of Jalisco, is one of the 31 states which, along with Mexico City, comprise the 32 Political divisions of Mexico, Federal Entities of Mexico. It is located in western Mexico and is bordered by s ...

traditionally made from

goat meat Goat meat is the meat of the domestic goat (''Capra hircus''). The term 'goat meat' denotes meat of older animals, while meat from young goats is called 'kid meat'. In South Asian cuisine, goat meat is called mutton, along with sheep meat.''O ...

mutton Lamb and mutton, collectively sheep meat (or sheepmeat) is one of the most common meats around the world, taken from the domestic sheep, ''Ovis aries'', and generally divided into lamb, from sheep in their first year, hogget, from sheep in thei ...

* Chapulines – toasted grasshoppers seasoned with salt & lime * Conejo en Adobo – rabbit in red chile sauce *

Escamol Escamoles (; , from ''azcatl'' 'ant' and ''molli'' 'puree'), known colloquially as ''Mexican caviar'' or ''insect caviar'', are the edible larvae and pupae of ants of the species '' Liometopum apiculatum'' and '' L. occidentale var. luctuosum'' ...

– the edible larvae and pupae of

ants Ants are eusocial insects of the family Formicidae and, along with the related wasps and bees, belong to the order Hymenoptera. Ants evolved from vespoid wasp ancestors in the Cretaceous period. More than 13,800 of an estimated total of ...

* Pastel azteca * Puntas * Queso de Puerco,

head cheese Head cheese () or brawn is a meat jelly or terrine made of meat. Somewhat similar to a jellied meatloaf, it is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic. It is usually eaten cold, ...

prepared with vinegar, garlic, oregano and black pepper, among others. Wheels are often sold covered in paraffin wax. Non dairy. * Discada File:Barbacoa (en Hidalgo).JPG,

File:Chapulines de Oaxaca.jpg, Chapulines – toasted grasshoppers File:Puntas.jpg, Puntas

Moles, sauces, dips and spreads

* Chamoy *

Guacamole Guacamole (; informally shortened to ''guac'' in the United States since the 1980s) is an avocado-based dip, spread, or salad first developed in Mexico. In addition to its use in modern Mexican cuisine, it has become part of international cuisin ...

* Mole blanco * Mole sauce * Mole verde * Pepian – green or red, meat, pork * Salsa * Salsa chipotle * Salsa verde Image:guacomole.jpg,

with tortilla chips Image:Various salsas.jpg, Habanero, chipotle and

chimichurri () is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentina and used in Argentinian cuisine, Argentinian, Uruguayan cuisine, Uruguayan, Paraguayan cuisine, Paraguayan and ...

salsas

Rice and pasta dishes

* Arroz a la tumbada (rice with seafood) *

Arroz con pollo ''Arroz con pollo'' ( Spanish for ''rice with chicken'') is a traditional dish of Latin America. It typically consists of chicken cooked with rice, onions, saffron, and a potential plethora of other grains or vegetables. In the Dominican Republi ...

(rice with chicken) * Arroz negro (black rice) * Arroz poblano * Arroz rojo (red rice, Mexican rice, or Spanish rice) * Green spaghetti, a celebration dish of spaghetti in a roasted poblano cream sauce * Morisqueta

Seafood dishes

* Aguachile * Huachinango a la Veracruzana File:HuachinangoVeracruzana.JPG, Huachinango a la Veracruzana (Veracruz-Style Red Snapper) File:Pescado zarandeado.jpg, Pescado zarandeado

Soups and stews

* 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 Pozole (; from ) is a traditional soup or stew from Mexican cuisine. It is made from hominy with meat (typically chicken or pork), and can be seasoned and garnished with shredded lettuce or cabbage, chili peppers, onion, garlic, radishes, avoca ...

* 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

* Chile relleno * Chiles en nogada * Cuitlacoche, a fungus that grows on corn plants, often served in soups *

Egg roll The egg roll is a variety of deep-fried appetizer served in American Chinese restaurants. It is a cylindrical, savory roll with shredded cabbage, chopped meat, or other fillings inside a thickly wrapped wheat flour skin, which is fried in ...

s * Frijoles * Frijoles pintos (pinto

s) *

Frijoles negros ''Frijoles negros'' ( in Spanish) is a Latin American dish made with black beans, prepared in Guatemala, Cuba, Venezuela (where it is called ''caraotas negras''), Puerto Rico, Mexico, and other nations in Latin America. The black bean, a legu ...

(black

s) * Frijoles charros * Frijoles Puercos * Frijoles refritos ( refried beans) * Nopalitos * Papas (

potato The potato () is a starchy tuberous vegetable native to the Americas that is consumed as a staple food in many parts of the world. Potatoes are underground stem tubers of the plant ''Solanum tuberosum'', a perennial in the nightshade famil ...

es) *

Pico de gallo ''Pico de gallo'' (; ), also called ''salsa fresca'' ('fresh sauce'), ''salsa bandera'' ('flag sauce'), and ''salsa cruda'' ('raw sauce'), is a type of salsa commonly used in Mexican cuisine. It is traditionally made from chopped tomato, oni ...

Desserts and sweets

Mexico's

candy Candy, alternatively called sweets or lollies, is a Confectionery, confection that features sugar as a principal ingredient. The category, also called ''sugar confectionery'', encompasses any sweet confection, including chocolate, chewing gum ...

and bakery sweets industry, centered in

Michoacán Michoacán, formally Michoacán de Ocampo, officially the Free and Sovereign State of Michoacán de Ocampo, is one of the 31 states which, together with Mexico City, compose the Political divisions of Mexico, Federal Entities of Mexico. The stat ...

and

Mexico City Mexico City is the capital city, capital and List of cities in Mexico, largest city of Mexico, as well as the List of North American cities by population, most populous city in North America. It is one of the most important cultural and finan ...

, produces a wide array of products. * Alfajor * Arroz con leche, rice pudding * Bionico, type of fruit salad with cream or yogurt * Borrachitos * Buñuelos * Brazo de gitano/Niño envuelto * Caballero pobre * Cajeta ** Cajeta de piña y plátano * Calabaza en tacha * Calavera * Capirotada * Chacualole *

Champurrado Champurrado is a chocolate-based ''atole'', a warm and thick Mexican cuisine, Mexican beverage. It is prepared with either a ''masa'' (Limewater#Food Preparation, lime-treated corn dough),'' masa harina'' (a dried version of this dough), or maize ...

* Chongos zamoranos, cheese candy named for its place of origin, Zamora,

Chocolate Chocolate is a food made from roasted and ground cocoa beans that can be a liquid, solid, or paste, either by itself or to flavoring, flavor other foods. Cocoa beans are the processed seeds of the cacao tree (''Theobroma cacao''); unprocesse ...

* Chocolate brownie * Churros * Cocadas * Coconut candy * Cochinito de Piloncillo * Concha * Coyotas *

Dulce de leche ''Dulce de leche'' (), caramelized milk, milk candy, or milk jam is a confection commonly consumed after slowly heating sugar and milk over several hours. The substance takes on a spreadable, sauce-like consistency and derives its rich flavour ...

* Flan * Fresas con crema * Frozen banana * Gorditas de nata *

Ice cream Ice cream is a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a spice, such as Chocolate, cocoa or vanilla, or with fruit, such as strawberries or peaches. Food ...

("nieves" and "helados"). ** Fried ice cream * Jericalla * Manjar blanco *

Marie biscuit A Marie biscuit is a type of biscuit similar to a rich tea biscuit. It is also known (in various languages) as María, Mariebon and Marietta, amongst other names. Description The biscuit is round and usually has the name embossed upon its to ...

* Marquesita * Mazapán de Cacahuate * Nicuatole * '' Paletas'', popsicles (or ''ice lollies''), the street popsicle vendor is a noted fixture of Mexico's urban landscape. * Palmier Miquiztlaxcalli

* '' 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 Breakfast is the first meal of the day usually eaten in the morning. The word in English refers to breaking the fasting period of the previous night. Various "typical" or "traditional" breakfast menus exist, with food choices varying by regi ...

. Nearly every Mexican town has a bakery (''panaderia'') where these can purchased. * Pastel de tres leches (Three Milk Cake) * Plátanos Fritos * Polvorón * Raspado * Rosca de reyes * Sopaipilla * Tortitas de Santa Clara * Biscochos * Piñata cookie * Platáno frito * Jamoncillo * Carlota de limón

Beverages

Non-alcoholic

* Aguas frescas *

Atole ''Atole'' (, believed to come from Nahuatl ''Aztec cuisine, ātōlli'' or from Mayan), also known as ''atolli'', ''atol'' and ''atol de elote'', is a traditional hot masa-based beverage of Mexicans, Mexican origin. Atole can have different flav ...

* Café de olla, coffee with cinnamon * Chamoyada *

* Chia Fresca *

, generally known better as a drink rather than a candy or sweet *

Hot chocolate Hot Chocolate are a British soul band formed by Errol Brown and Tony Wilson. The group had at least one hit song every year on the UK Singles Chart from 1970 to 1984. Their hits include " You Sexy Thing", a UK number two which also made ...

* Horchata * Jamaica (drink) * Jarritos (drink) * Jugos frescos * Lechuguilla * Licuado, drink that includes banana, chocolate, and sugar * Mangonada *

Mexican Coke In the United States, Mexican Coca-Cola, or Mexican Coke (, ''Glass Coca-Cola, or Coca-Cola in a glass bottle'') or, informally, "Mexicoke", refers to Coca-Cola produced in and imported from Mexico. The Mexican formula that is exported into the ...

Mexican tea culture Mexican tea culture is known for its traditional herbal teas which are reputed to have herbal medicine, medicinal properties. History Mexico has numerous indigenous herbs that native cultures used to make infusions for centuries before Spanish col ...

* Pópo * Pozol * Sangria Señorial * Tascalate * Tamarindo *

Tejate Tejate is a non-alcoholic maize and Cocoa bean, cacao beverage traditionally made in Oaxaca, Mexico, originating from pre-Hispanic times. It remains very popular among the indigenous Mixtec and Zapotec peoples, especially in rural areas. It is a ...

Alcoholic

Bacanora :''Other uses: the town of Bacanora, Sonora.'' Bacanora is an agave-derived liquor made in the Mexican state of Sonora. The distillation of Bacanora was illegal until 1992 despite being bootlegged by ''vinateros'' for many generations. Since ...

* Cerveza, Mexican beers such as "Sol" and "Corona" * Colonche * Mexican wine *

Mezcal Mezcal (, ), sometimes spelled mescal, is a liquor, distilled alcoholic beverage made from any type of agave. Agaves or magueys are endemic to the Americas and found globally as ornamental plants. The ''Agave'' genus is a member of the Agavoid ...

* Michelada *

Pulque Pulque (; ), occasionally known as octli or agave wine, is an alcoholic beverage made from the fermented sap of the maguey (agave) plant. It is traditional in central Mexico, where it has been produced for millennia. It has the color of milk, ...

, popular drink of the

Aztec The Aztecs ( ) were a Mesoamerican civilization that flourished in central Mexico in the Post-Classic stage, post-classic period from 1300 to 1521. The Aztec people included different Indigenous peoples of Mexico, ethnic groups of central ...

s * Sotol *

Tejuino Tejuino is a cold fermented beverage made from corn and popularly consumed in the Mexican states of Jalisco, Colima, Nayarit and Oaxaca. Tejuino is usually made from corn dough, the same kind used for tortillas and tamales. The dough is mixed w ...

Tepache Tepache is a fermented beverage made from the peel and the rind of pineapples, and is sweetened either with '' piloncillo'' or brown sugar. It is sometimes seasoned with chili powder and served cold. Tepache is usually sold as a chilled drink by ...

Tequila Tequila (; ) is a liquor, distilled beverage made from the blue agave plant, primarily in the area surrounding the city of Tequila, Jalisco, Tequila northwest of Guadalajara, Jalisco, Guadalajara, and in the Jaliscan Highlands (''Los Altos (Jal ...

Tubâ Tubâ () is a traditional Filipino cuisine, Filipino palm wine made from the naturally fermented sap of various species of palm trees. During the Spanish Empire, Spanish colonial period, tubâ was introduced to Guam, the Marianas, and Mexico vi ...

References

External links

{{DEFAULTSORT:Mexican Dishes Cuisine-related lists * Dishes