Mexican
Tacos, burritos, tamales, street corn and churros, built on corn, chili and lime.
15 dishes, from $6 to $650 in play money
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Beef Tacos Trio
Three soft corn tortillas with grilled beef.
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Chicken Tacos Trio
Three soft corn tortillas with chicken.
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Fish Tacos Duo
Two tortillas with crisp fish, cabbage and cream.
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Veggie Tacos Trio
Three tortillas with grilled vegetables and beans.
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Chicken Burrito
Chicken, rice and beans wrapped tight.
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Beef Burrito Bowl
Everything from a burrito except the wrapping.
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Cheese Quesadilla
A toasted tortilla folded over melted cheese.
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Chicken Enchiladas
Rolled tortillas baked under chili sauce.
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Guacamole and Chips
Avocado mashed with lime, with chips to scoop it.
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Salsa and Chips
Fresh tomato salsa and a pile of chips.
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Elote Grilled Street Corn
Grilled corn rolled in cream, cheese, chili and lime.
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Chicken Tamales Pair
Steamed corn dough with chicken, wrapped in a husk.
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Pork Carnitas Plate
Pork cooked slowly until soft, then crisped.
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Churros with Chocolate Sauce
Ridged sticks of fried dough with thick chocolate.
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Luxury
Fiesta Platter for Eight
Tacos, tamales, enchiladas and every salsa, for eight.
History and traditions
Mexican cooking rests on corn, beans and chili, crops domesticated there thousands of years ago. Spanish rule added pork, beef, cheese and wheat. Much of it is street food, eaten at stands and markets, and festival food, made by families in large batches.
Food economy and industry
Traditional Mexican cuisine is recognised by UNESCO. The country is a leading exporter of avocados, tomatoes, chilies and limes. Taco stands and tortilla shops are among its most numerous small businesses, and Mexican-style restaurants are one of the largest sectors in the United States.