List of Mexican dishes

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 a large number of other foods, the most important of which were meat from domesticated animals (beef, pork, chicken, goat and sheep), 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 and cilantro.

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.

Aguachile
Bolillos (salty bread)
Burrito
Camote (Mexican sweet potato)
Cemitas sandwiches
Chalupa
Chapulines and escamoles
Charales, small fish, basically a type of smelt
Chicharrón

Cochinita pibil
Cocido
Cóctel de camarón and other seafood cocktails
Corunda
Curtido
Elote
Enchilada (red or green)
Enfrijoladas
Ensalada de fruta (fruit salad)
Entomatadas
Fajitas
Filete de pescado

Sopes
- Sopa de albondiga (meatball soup)

Tacos
Taco al pastor
Tamales
Taquitos
Tlacoyos
Tlayudas
Tortas (sandwiches)
Tortillas
Tostadas
Totopo
Tripas
Venado (venison), particularly in the Yucatan
Yuca (cassava)

Cheese dishes

Egg dishes

Meat dishes

Beef dishes

Albóndigas, Mexican meatballs.
Aporreadillo
Bistec
Carne asada, grilled beef
Carne guisada, stewed beef in spiced gravy
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).^[1]
Milanesas – Chicken, beef, and a pork breaded fried bisteces.

Goat dishes

Cabrito

Pork dishes

Poultry dishes

Other meat and protein dishes

Ancas de Rana
Barbacoa
Birria – a spicy stew from the state of Jalisco traditionally made from goat meat or mutton
Chapulines – toasted grasshoppers seasoned with salt and lime
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.

Barbacoa
Chapulines – toasted grasshoppers
Puntas

Moles, sauces, dips and spreads

Guacamole with tortilla chips
Habanero, chipotle and chimichurri salsas

Rice dishes

Arroz a la tumbada (rice with seafood)
Arroz amarillo (yellow rice)
Arroz con camarones (rice with shrimp)
Arroz con huevo (rice with eggs)
Arroz con leche
Arroz con lima (rice with lemon)
Arroz con pollo (rice with chicken)
Arroz negro (black rice)
Arroz poblano
Arroz rojo (red rice, Mexican rice, or Spanish rice)
Arroz verde (green rice)
Morisqueta

Seafood dishes

Aguachile
Camarones al Mojo de Ajo
Huachinango a la Veracruzana

Huachinango a la Veracruzana (Veracruz-Style Red Snapper)
Pescado zarandeado

Soups and stews

Birria
caldo de pollo, chicken soup
caldo de res, beef soup
caldo de queso, cheese soup
caldo de camaron shrimp soup, typically made from dried shrimp
carne en su jugo, meat and beans in a meat broth
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
Chilpachole de jaiba
Fideos (noodles)
Menudo
Pozole
Sopa, typically pasta flavored with meat or tomato consomme
Sopa Azteca
Sopa de fideo
Sopa de lima, from Yucatán
Sopa de nueces, walnut soup
Sopa de pescado siete mares, a seven-fished bouillabaisse popular in the Gulf of California and Pacific areas
Sopa de pollo (chicken soup)
Sopa de tortilla (tortilla soup)
Sopa tarasca

Vegetable dishes

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

Desserts and sweets

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

Alegrías
Alfajor
Amaranto
Arroz con leche, rice pudding
Bionico, a type of fruit salad with cream
Buñuelos
Cajeta
Calavera
Capirotada
Carlota de limón
Champurrado
Chongos zamoranos, a milk candy named for its place of origin, Zamora, Michoacán.
Chocolate
Churros
Cocadas
Cochinito de Piloncillo
Coyotas
Crepas de cajeta
Dulce de leche
Empanadas

Flan
Fresas con crema
Gelatina
Glorias
Gorditas de azucar
Ice cream ("nieves" and "helados"). Pancho Villa was noted as a devotee of ice cream. The Mexican ice cream industry is centered in the state of Michoacán; most ice cream stands in Mexico are dubbed La Michoacana as a tribute to Michoacán's acknowledged leadership in the production of this product.
- Fried ice cream
Jamoncillos
Jarritos (spicy tamarindo candy in a tiny pot), as well as a brand of soda
Macarrones de dulce de leche
Mazapán de Cacahuate
Nicuatole
Obleas
Paletas, popsicles (or ice lollies), the street popsicle vendor is a noted fixture of Mexico's urban landscape.
Pan de Acambaro (Acambaro bread), named for its town of origin, Acambaro, Guanajuato. Very similar to Jewish Challah bread, which may have inspired its creation.

Pan de muerto, sugar covered pieces of bread traditionally eaten at the Día de muertos festivity.
Pan de nata
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 queso, cheesecake
Pastel de tres leches (Three Milk Cake)
Pepitorias
Platano
Plátano frito
Polvorón
Rosca de reyes
Tacuarines, Biscochos, or Coricos