Mexican Cuisine

is a spicy stew of Mexican origin containing chili peppers (sometimes in the form of chili powder), meat (usually beef), tomatoes, and beans.

Cochinita pibil (also puerco pibil or cochinita con achiote) is a traditional Yucatec Mayan slow-roasted pork dish from the Yucatán Peninsula of Mexico.

Birria (Spanish: [ˈbirja] ) is a regional variation of barbacoa from western Mexico, mainly made with goat, beef or lamb.

Tlayuda (Spanish pronunciation: [tɬaˈʝuða]), 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), lettuce or cabbage, avocado, meat (usually shredded chicken, beef tenderloin or pork), Oaxaca cheese, and salsa.

Carnitas, literally meaning "little meats", in Mexican cuisine, is a dish made by braising, simmering and frying pork in lard, its own fat, or cooking oil.

Huevos rancheros (Spanish pronunciation: [ˈweβos ranˈtʃeɾos], 'ranch-style eggs') is a breakfast egg dish served in the style of the traditional large mid-morning fare on rural Mexican farms.

Aguachile (lit. chili water) is a Mexican dish typically made of raw seafood.

Quesabirria ('cheese birria') (also called birria tacos or red tacos) is a Mexican dish comprising birria-style cooked beef folded into a tortilla with melted cheese and served with a side of broth (Spanish: consomé) for dipping.

The cemita is a sandwich originally from Puebla, Mexico.

A marquesita is a dessert native to the state of Yucatán, Mexico.

A mixiote (in Spanish: ) 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.

Enfrijoladas are a Mexican dish made of corn tortillas rolled around a filling and covered in a savory bean sauce.

Cumin can be an ingredient in chili powder (often Tex-Mex or Mexican-style)

It is included in Peruvian, Mexican, Indian and Southeast Asian cuisines.

Japan, Mexico, United States

It is a part of some cuisines in the world, such as American, Colombian, Mexican, Swiss, French, and Tibetan cuisines

Latin variations represent popular national dishes in Dominican Republic, Colombia, Cuba, Honduras, Mexico

is a popular Mexican dish

A discada (also known as a cowboy wok or a plow disc cooker, Spanish: disco) is a large disc cookware found in Mexican and Southwestern US cooking It is also the name for a mixed meat dish made with this cooking utensil.

It is common in Chinese and Mexican cuisine.

Papadzules (Spanish pronunciation: [papaˈtsules]; Mexican Spanish, from Mayan [papatsʼuːles]) is a traditional dish from the Yucatán Peninsula resembling enchiladas.