Regional Mexican dishes, moles, salsas, dried chile varieties, and masa.
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- Cochinita pibil
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Yucatecan slow-roasted pork marinated in achiote and citrus- Huevos motuleños
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Yucatecan fried eggs on tortillas topped with ham, cheese and salsa- Birria
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Jalisco stew of slow-cooked meat in chile and spice broth- Carne asada
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Grilled beef strips marinated in lime, garlic and spices- Tinga de pollo
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Shredded chicken cooked in chipotle and tomato sauce- Chilaquiles
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Fried tortilla pieces cooked in red or green salsa- Pozole
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Hearty soup made with hominy and meat, served with garnishes- Chile en nogada
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Poblano chile stuffed with meat and fruit, topped with walnut sauce- Chiles rellenos
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Poblano chiles stuffed with cheese, battered and fried- Enchiladas verdes
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Corn tortillas rolled with filling and covered in green tomatillo salsa- Carnitas
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Michoacan slow-cooked pork until tender and crispy- Barbacoa
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Northern Mexican slow-cooked shredded meat, traditionally wrapped in agave- Mole
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Complex sauce made from chiles, spices, nuts and other ingredients- Mole negro
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Oaxacan black mole made with chocolate, chiles and spices- Mole rojo
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Oaxacan red mole made with dried red chiles and spices
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