Mexico cuisine

Stuffed avocado, typically filled with seafood or chicken salad.

A spicy Mexican seafood dish made with shrimp, lime, chili peppers, and cilantro.

The sap of the maguey plant, often consumed as a traditional drink.

Mexican meatballs made with ground meat, rice, and spices, often served in soup.

Marinated and grilled skirt steak.

A traditional hot corn- and masa-based beverage of Mexican cuisine.

A traditional Mexican drink made from corn and milk, flavored with cinnamon.

A form of cooking meat that originated in Mexico, traditionally lamb or goat.

Lamb barbacoa slow-cooked in a pit and often served with tortillas and consommé.

Beef barbacoa, often slow-cooked in a pit and served with tortillas.

A traditional Mexican stew made from beef, lamb, or goat.

Beef steak cooked with tomatoes, chili peppers, and onions.

Roasted young goat, popular in northern Mexico.

A Mexican dish made with zucchini, corn, and tomatoes, often served as a side dish.

A vegetarian dish made with zucchini, corn, and sometimes cheese.

Candied pumpkin, a traditional Mexican dessert often served during Day of the Dead.

A soup from Durango made with beef, potatoes, and dried chilies.

A shrimp soup with vegetables and a tomato-based broth.

A traditional Mexican chicken soup with vegetables and rice.

A traditional Mexican beef soup with vegetables.