Chilorio is a Sinaloan dish consisting of fried pulled pork meat that is cooked in chili sauce and spices such oregano, garlic, and cumin. Originally, it was used as a way to preserve meat, but today it is usually used as a filling for numerous Mexican specialties such as tacos or enchiladas.
If chilorio is served as a main dish, it is traditionally accompanied by salsa, guacamole, Mexican rice, or refried beans on the side.
MOST ICONIC Chilorio
Cabrito is roasted goat kid, a specialty of the Mexican city of Monterrey. Apart from Mexico, the dish is also popular in Brazil, Argentina, Spain, and Portugal. Traditionally, goat kid should be no more than three weeks of age and it should never have been fed anything other than mother's milk.
Those predispositions are crucial for developing good flavors in the dish. There are numerous styles of cooking cabrito, such as cabrito al pastor (spit-roasted, no seasonings), cabrito al horno (oven-roasted), cabrito en sangre (braised in blood with offal and seasonings), and cabrito en salsa (braised in tomatoes with garlic, onions, and chilis).
MOST ICONIC Cabrito
View moreCarne a la tampiqueña is a traditional dish that was invented by José Inés Loredo and his brother Fidel in 1939. The story starts with Loredo's restaurant, Club Tampico, where the chefs served almuerzo huasteco, a breakfast dish that included green enchiladas, cecina (dried meat), grilled queso fresco, and a combination of beans and epazote.
The dish was so popular that its name was changed to carne a la tampiqueña, with the addition of onions and Poblano chiles, while the cecina was replaced by a long and thin beef steak. It's inspired by the city of Tampico, and each element on the plate has a meaning: the oval plate for serving symbolizes the Huasteca region, the steak is for the Panuco river, the enchiladas and guacamole for the greenery and fields in the region, the beans are for the region's rich soil, and the cheese symbolized the noble spirit of local people.
Machacado ranchero is a traditional meat dish originating from Coahuila. The dish is usually made with a combination of dry beef, tomatoes, cumin, allspice, lard, hot peppers, onions, flour, garlic, and salt. The beef is beaten with a bat to tenderize it, and it's then coarsely chopped and fried in lard over medium heat until golden brown.
A mixture of tomatoes, cumin, and allspice is added to the pan with flour, garlic, hot peppers, and onions. The dish is simmered until thickened, and it's then seasoned with salt to taste and served while still warm.
Asado mazatleco is a traditional dish originating from Mazatlan, hence the name. The dish consists of potatoes and cubed steak that are fried in oil. The combination is then topped with vegetables and simmered in tomato sauce. In some places, asado mazatleco is accompanied by lightly refried bayo beans.
The standard accompaniment to the dish are fresh griddle-cooked corn tortillas.
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