Mexican cuisine consists of the cooking cuisines and traditions of the modern country of Mexico. Its earliest roots lie in Mesoamerican cuisine. Mexican cuisine ingredients and methods begin with the first agricultural communities such as the Olmec and Maya who domesticated maize, created the standard process of nixtamalization, and established their foodways. Successive waves of other Mesoamerican groups brought with them their cooking methods. These included: the Teotihuacanos, Toltec, Huastec, Zapotec, Mixtec, Otomi, Purépecha, Totonac, Mazatec, Mazahua, and Nahua. With the Mexica formation of the multi-ethnic Triple Alliance, culinary foodways became infused.
A taco is a traditional Mexican dish consisting of a small hand-sized corn- or wheat-based tortilla topped with a filling. The tortilla is then folded around the filling and eaten by hand. A taco can be made with a variety of fillings, including beef, pork, chicken, seafood, beans, vegetables, and cheese, and garnished with various condiments, such as salsa, guacamole, or sour cream, and vegetables, such as lettuce, onion, tomatoes, and chiles. Tacos are a common form of antojitos, or Mexican street food, which have spread around the world.
An enchilada is a 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, or combinations. Enchilada sauces include chili-based sauces, such as salsa roja, various moles, tomatillo-based sauces, such as salsa verde, or cheese-based sauces, such as chile con queso.
Colima, located in central−western Mexico, is the capital of the state of the same name and the seat of the municipality of the same name. It is located near the Colima volcano, which divides the state from Jalisco. Colima is the state's second largest municipality by population after Manzanillo.
A fajita, in Tex-Mex cuisine, is any stripped grilled meat, optionally served with stripped peppers and onions usually served on a flour or corn tortilla. The term originally referred to skirt steak, the cut of beef first used in the dish. Popular alternatives to skirt steak include chicken and other cuts of beef, as well as vegetables instead of meat. In restaurants, the meat is usually cooked with onions and bell peppers. Popular condiments include shredded lettuce, sour cream, guacamole, salsa, pico de gallo, shredded cheese, refried beans, and diced tomatoes. "Tacos de arrachera" is applied to the northern Mexican variant of the dish.
Migas is a dish traditionally made from stale bread and other ingredients in Spanish and Portuguese cuisines. Originally introduced by shepherds, migas are very popular across the Iberian Peninsula, and are the typical breakfast of hunters at monterías in southern Spain.
Al pastor, tacos al pastor, or tacos de trompo is a preparation of spit-grilled slices of pork originating in the Central Mexican region of Puebla and Mexico City, although today it is a common menu item found in taquerías throughout Mexico but most prominently is from these two parts of the country, where it is largely found. The method of preparing and cooking al pastor is based on the lamb shawarma brought by Lebanese immigrants to the region. Al pastor features a flavor palate that uses traditional Mexican adobada (marinade). It is a popular street food that has spread to the United States. In some places of northern Mexico and coastal Mexico, such as in Baja California, taco al pastor is known as taco de trompo or taco de adobada.
A taquito, taco dorado, rolled taco, or flauta is a Mexican dish that typically consists of a small rolled-up tortilla that contains filling, including beef, cheese or chicken. The filled tortilla is then shallow-fried or deep-fried. The dish is often topped with condiments such as sour cream and guacamole. Corn tortillas are generally used to make taquitos. The dish is more commonly known as flautas when they are larger than their taquito counterparts, and can be made with either flour or corn tortillas.
Birria is a meat stew or soup, mainly made with goat or beef. The meat is marinated in an adobo made of vinegar, dried chiles, garlic, and herbs and spices before being cooked in a broth. Historically, birria was the regional name given in the state of Jalisco and surrounding areas to what is known as barbacoa, meats cooked or roasted in a pit or earth oven, in other regions of Mexico. For many people today, mostly in the United States, birria is now a distinct dish.
Adobada is a preparation for many dishes that are common in Mexican cuisine. Adobada is generally pork marinated in a "red" chili sauce with vinegar and oregano, but it can refer to different types of meat and to marinades closer to al pastor. It is generally served on small, pliable maize tortilla along with sautéed vegetables and cheese.
Pihuamo is a town and municipality located in the state of Jalisco in Mexico.
Mexican street food, called antojitos, is prepared by street vendors and at small traditional markets in Mexico. Street foods include tacos, tamales, gorditas, quesadillas, empalmes, tostadas, chalupa, elote, tlayudas, cemita, pambazo, empanada, nachos, chilaquiles, fajitas, tortas, even hamburgers and hot dogs, as well as fresh fruits, vegetables, beverages and soups such as menudo, pozole and pancita. Most are available in the morning and the evening, as mid-afternoon is the time for the main formal meal of the day. Mexico has one of the most extensive street food cultures in Latin America, and Forbes named Mexico City as one of the foremost cities in the world in which to eat on the street.
Jalisco, officially the Free and Sovereign State of Jalisco, is one of the 31 states which, along with Mexico City, comprise the 32 Federal Entities of Mexico. It is located in western Mexico and is bordered by six states, Nayarit, Zacatecas, Aguascalientes, Guanajuato, Michoacán, and Colima. Jalisco is divided into 125 municipalities, and its capital and largest city is Guadalajara.
Zapotlán el Grande is a municipality in the Mexican state of Jalisco.
La Garita is a town in the Mexican state of Jalisco in the Municipality of Tamazula de Gordiano. According to INEGI 2010 national census it pegged the town's population at 1,060 people. A special census done by the INEGI government agency estimated the population to be at 1,278 in 2005. Although this number seems low, about 1,000 people from La Garita now reside in the United States with the most living in California, Illinois, Texas, Florida, and New York. The city of Joliet, Illinois now is the destination for most of the emigrants from this town. Others have migrated to nearby cities like Tamazula de Gordiano, Ciudad Guzman, and Guadalajara.
A burrito 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, Guerrero, Michoacán, San Luis Potosí and Sinaloa, for what is known as a taco in Mexico City and surrounding areas, and codzito in Yucatán and Quintana Roo. Due to the cultural influence of Mexico City, the term taco became the default, and the meaning of terms like burrito and codzito were forgotten, leading many people to create new meanings and folk histories.
Quesabirria is a Mexican dish comprising birria-style cooked beef folded into a tortilla with melted cheese and served with a side of broth for dipping. The dish, which has origins in Tijuana, Mexico, originally made with goat meat, gained popularity in the United States through Instagram. It is now made also with other meats, such as beef and chicken.
Tacos de canasta are a popular Mexican food preparation consisting of tortilla filled with various stews. Typical fillings are papa ('potato'), chicharrón, frijoles ('beans') or adobo ('marinade'). In all cases, the tacos are bathed in oil or melted butter. They are originally from San Vicente Xiloxochitla, Tlaxcala, although they are consumed throughout central Mexico, especially in the large cities of the country. They are usually sold on bicycles that circulate on the streets or also in street stalls. The name comes from the basket in which they are placed to keep them warm.
Bosque Mesófilo Nevado de Colima State Park is a protected area in western Mexico. It is located in Jalisco state, and protects four cloud forests on the slopes of the twin volcanoes Nevado de Colima and Volcán de Colima.
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