This popular traditional breakfast dish features lightly fried corn tortillas cut into quarters and topped with green or red salsa (the red is slightly spicier). Scrambled or fried eggs and pulled chicken are usually added on top, as well as cheese and cream.Â Chilaquiles are often served with a healthy dose ofÂ frijolesÂ (refried beans).
According toÂ anthropologists, this pre-Hispanic soup was once once used as part of ritual sacrifices. These days chicken, pork and vegetarianÂ pozoleÂ versions are readily available in more everyday surroundings. Made from hominy corn with plenty of herbs and spices, the dish is traditionally stewed for hours, often overnight. Once ready to serve, lettuce, radish, onion, lime and chilli are sprinkled on top.
Tacos al pastor
This historic dish is one of the most popular varieties of tacos, with origins dating back to the 1920s and 30s and the arrival of Lebanese and Syrian immigrants to Mexico. To create tacosÂ al pastorÂ (meaning â€˜in the style of the shepherdâ€™), thin strips of pork are sliced off a spit, placed on a corn tortilla and served with onions, coriander leaves and pineapple.
What should you do with stale tortillas? Why, fry them of course! Literally meaning toasted,Â tostadasÂ are a simple but delicious dish involving corn tortillas fried in boiling oil until they become crunchy and golden. These are then served alone or piled high with any number of garnishes. Popular toppings includeÂ frijolesÂ (refried beans), cheese, cooked meat, seafood andÂ ceviche.
Chiles en nogada
Boasting the three colours of the Mexican flag,Â chiles en nogadaÂ is one of Mexicoâ€™s most patriotic dishes.Â PoblanoÂ chillies filled withÂ picadilloÂ (a mixture of chopped meat, fruits and spices) represent the green on the flag, the walnut-based cream sauce is the white and pomegranate seeds the red. Originating from Puebla, history tells that the dish was first served to Don Agustin de Iturbide, liberator and subsequent Emperor of Mexico.
The corn is traditionally boiled and served either on a stick (to be eaten like an ice-cream) or in cups, the kernels having been cut off the cob. Salt, chilli powder, lime, butter, cheese mayonnaise and sour cream are then added in abundance.
EnchiladasÂ date back to Mayan times when people in the Valley of Mexico would eat corn tortillas wrapped around small fish. These days both corn and flour tortillas are used and are filled with meat, cheese, seafood, beans, vegetables or all of the above. The stuffed tortillas are then covered in a chilli sauce making for a perfect Mexican breakfast.
Three states claim to be the original home ofÂ moleÂ (pronounced â€˜mol-ehâ€™), a rich sauce popular in Mexican cooking. There are myriad types ofÂ moleÂ but all contain around 20 or so ingredients, including one or more varieties of chilli peppers, and all require constant stirring over a long period of time. Perhaps the best-knownÂ moleÂ isÂ mole poblano, a rusty red sauce typically served over turkey or chicken.
Guacamole is undoubtedly one of Mexicoâ€™s most popular dishes but few know that this traditional sauce dates back to the time of the Aztecs. Made from mashed up avocadoes, onions, tomatoes, lemon juice and chilli peppers (and sometimes a clove or two of garlic), guacamole is often eaten with tortilla chips or used as a side dish.
TamalesÂ were first developed for the Aztec, Mayan and Inca tribes who needed nourishing food on the go to take into battle. Pockets of corn dough are stuffed with either a sweet or savoury filling, wrapped in banana leaves or cornhusks and steamed. Fillings vary from meats and cheeses to fruits, vegetables, chillies andÂ mole. Remember to discard the wrapping before eating!