The document provides descriptions of various traditional Mexican dishes and foods, including enchiladas, tacos, fajitas, pozole, tamales, and ceviche. It notes that Mexican cuisine uses local ingredients to create surprising regional specialties enjoyed by millions of tourists. Dishes vary depending on location but showcase the country's rich culinary traditions.

2. The Mexican gastronomy has a great variety
of products that allow you to season your
dishes with intense flavors and different
qualities. Its regional dishes are surprising
for the palate of the millions tourists who
visit the country.

3. Some of the main dishes are:
Enchiladas:
The enchiladas are similar to the tacos, but with a lot of
spice, without cereals inside and with abundant cheese.
There are those who bake them in the oven not only for
cheese that covers them, but also for the one inside. As
often happens with this type of food, there are different
recipes depending on the region.

4. Tacos:
The popular Mexican tacos are corn tortillas stuffed with chicken or
other variety of meat, red, green and yellow chilies, tomatoes and
onions. It can be said that they are a classic in any Mexican food and
probably one of their most internationally known dishes. The simple
fact of rolling an omelet on itself can already be considered as "taco".
The consumption of rolled corn tortillas in this way is very common in
Mexico when eating soup or some other dish of liquid consistency.

5. Fajitas:
Fajitas are one of the most popular and consumed
dishes in Tex-Mex gastronomy, which means it is
popular in both Mexico and the Southwest United
States. This dish consists of grilled meat strips
along with a variety of vegetables, often found:
onions, chilies, carrots, sweet corn, etc.

6. White pozole In fact, of the east white pozole also
exist red versions (like the one that is made in
Jalisco) and the green version (habitual in the
Coast of Michoacán). It is a soup made from a
specific type of corn known as cacahuazintle, to
which is added pork or chicken as a supplementary
ingredient.

7. The empanadas, really, are taken in all Latin America.
Thus, for example, it is one of the typical dishes of
Argentine cuisine par excellence. However today, it has
crossed barriers and is cooked almost anywhere in the
world. In Mexico, where they are popularly known as
"Mexican antojitos", the recipe varies by region. In the
north, empanadas are stuffed with sweet ingredients; In
areas of the coast, fish and shellfish are added.

8. Tortilla chips Nowadays, totopos, better known
internationally like nachos, are famous in the
world. These are small tortillas of corn or of wheat
flour fritas and to which it is given triangular form
to him. Normally, they are served covered with
abundant cheese, but other ingredients are also
added, such as jalapeno peppers or any other
variety of chili (usually some spicy).

9. Quesadillas also include corn or wheat
tortillas and its main ingredient is cheese,
hence its name. Grilled or grilled and added
cheese until it is melted. If only one tortilla is
used, then folded are served.

10. Shrimp in Aguachile The shrimp in aguachile, also
denominated simply aguachile, is an original
Mexican dish of the region of Sinaloa. Its base
ingredient is shrimp, although other
complementary ingredients are added to
its flavor.

11. Huarache This dish is called huarache
because the shape it has reminiscent of the
sandals of the same name that the Indians
of Mexico tend to wear. It is made with corn
dough, thicker than that of tortillas, and
usually its shape is oval.

12. Banderillas are nothing more than a
sausage empanadas with dough fried in oil,
so that they are crisp. They are served on a
skewer and are added some spicy sauce,
such as tabasco. They are a very popular
snack in Mexico.

13. Mexican cakes The Mexican cake is a kind
of sandwich made from bread, which can
pan loaf, birote or bolillo. This is split in half
and filled with various foods, which vary
according to the region served. They can
served cold or hot and can be found in
denominated torterías or in street positions.

14. Chicken with pipián sauce The chicken in
pipián sauce is chicken seasoned with the
famous Mexican pipián sauce, which is
prepared with pumpkin seeds and green
chile, which gives it its characteristic green
color. The chicken is cooked with garlic and
onion and then covered with the sauce.

15. Tamal is a dish of Indo-American origin prepared generally based on
corn dough stuffed with meats, vegetables, chilies, fruits, sauces and
other ingredients, wrapped in vegetable leaves such as corn or
cob, bijao, maguey, avocado, Canak, among others, and even
or plastic paper, and cooked in water or steam. They may taste sweet
salty

16. The pozole is a soup that is served as a main
dish and whenever there are large gatherings,
festivities or national holidays - always eat pozole.
The best way to describe the pozole is as a "soup-
salad." That's exactly what pozole is a salad since it
carries many fresh ingredients, which are added to a
corn soup with pork.

17. The golden taco is a dish from Mexico, native to
Sinaloa also very popular in other countries like
Honduras and Puerto Rico, which consists of a
small tortilla, either folded or rolled with some kind
of filling, usually based on beef or chicken . In
northern Mexico, these tacos are called "Flutes".

18. The fried fish or fried fish (according to the Andalusian dialectal form)
is a traditional dish of the Mediterranean coast, for example in
Provence (France), Roussillon (France), coastal regions of Italy, Greece,
Balearic Islands, Catalonia, Community Valenciana, Malaga, Cadiz,
Almería, provinces of interior like Cordoba and Seville, also of the
Canary Islands, that can be served in specialized fryers, but not
necessarily, being typical of chiringuitos, bars and terraces.

19. For this calorón that arrived to stay, it is estimated
to eat fresh and light dishes; So we prepare this
fish ceviche that will transport you to the beach
even if you are in the middle of the city.

20. The reality is that the state of Oaxaca has a great variety of
tamales like the traditional mole with chicken, the chile-
garlic with pork rib, pumpkin flower with Oaxaca cheese,
chepil with cheese Oaxaca, or the costeños Made with mole
colorado, shrimp and vegetables. But the most outstanding
are those of chicatana (ant) and the "manjar", sweet tamale
made with jam of different fruits.