Mexican Cuisine

Ceviche, (also spelled as cebiche or seviche) is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured, which pickles or 'cooks' the fish without heat.

Pozole, (from Spanish pozole, from Nahuatl potzolli; variant spellings: posole, pozolé, pozolli) is a traditional pre-Columbian soup or stew from Mexico. It is made from hominy, with pork (or other meat), chile, garbanzo beans and other seasonings and garnish, such as cabbage, lettuce, oregano, radish, cilantro, avocado, lime juice, etc. There are a number of variations on pozole, including blanco (white or clear), verde (green), rojo (red), de frijol (with beans), and elopozole (sweet corn, squash, and meat).

Mole, poblano the most popular comes from the Mexican state of Puebla. The word Mole comes from the Nahuatl work "milli" which means sauce or "concoction". It is prepared with dried chile peppers (commonly ancho, pasilla, mulato, and chipotle), ground nuts and seeds (almonds, indigenous peanuts and sesame seeds), spices, Mexican chocolate (cacao ground with sugar and cinnamon), salt and a variety of other ingredients. This concoction boiled for hours is reduced to the thick, sweet, rich and fragrant mole sauce we know today.

Totopos, in Mexican cuisine, are a flat, round or triangular corn product similar to a tortilla, best known as originating from Zapotec peoples of the isthmus of Tehuantepec region in the Mexican state of Oaxaca. There, the Zapotec women bake totopos in a clay oven, known as a comixcal. Totopos resemble a round, baked tortilla chip, but unlike tortillas, salt is added to the dough, known as masa and holes are made in the disk prior to baking.

Tamales, are a traditional indigenous Latin American food consisting of steam-cooked corn dough (masa) with or without a filling. Tamales can be filled with meats, cheese, or any other ingredients, according to taste. The tamale is generally wrapped in either corn husk or plantain leaves before cooking.

Empanadas, are a stuffed bread or pastry. The name comes from the verb empanar meaning to wrap or coat in bread. Empanadas may have their origin in the fatay and Arab dish which was introduced in Spain during the Arabic occupation. They then were introduced to South America during the Spanish occupation, where they acquired a variety of stuffings, the most typical being minced meat, sauteed with seasonings.

Tortas, a Mexican sandwich, served on a oblong, crusty white sandwich roll called bolillo, telera or birote. Tortas can be served hot or cold, with several common ingredients including Frijoles (refried beans), lettuce, tomato, onions and one of many different proteins including: Carne Deshebrada (shredded beef), Jamon con Queso (ham & cheese), Pollo en Salsa Verde (roasted chicken in tomatillo sauce).