Choose how to publish your rankingRanking settings

Festive stew of desalted, shredded salt cod in a thick sauce of tomatoes, onion, garlic, olives, capers, potatoes, and pickled güero chiles, typically served with bolillo bread.

A mestizo specialty made from tender boiled wild greens incorporated into mole poblano with nopales, baby potatoes, and crispy dried shrimp patties.

Oven-roasted poultry, marinated or injected with white wine or citrus juices and traditionally stuffed with ground pork and beef, nuts, raisins, and spices.

A whole cut of pork roasted after marinating in a thick adobo of dried guajillo and ancho chiles, garlic, cumin, aromatic herbs, and orange juice or vinegar.

A cut of pork stuffed with bacon, ham, almonds, and raisins, oven-roasted and typically served with sweet reductions of prune, mustard, or dry wine.

Nixtamalized corn dough whipped with lard and broth, wrapped in corn husks and steamed with various fillings of chicken or pork in green sauce, red sauce, or mole.

Hot fruit punch brewed in clay pots with tejocotes, guavas, apples, sugarcane, prunes, and hibiscus flowers, spiced with cinnamon and piloncillo.

Golden, crispy discs of thin fried wheat dough, dusted with sugar and cinnamon or drizzled with warm piloncillo syrup infused with guava and anise.

Festive side dish composed of cooked beets, apple, jicama, orange segments, and lettuce, garnished with toasted peanuts and crowned with red pomegranate seeds.

A broth of nixtamalized cacahuazintle hominy cooked with pork or chicken and dried chiles, served with a garnish of radish, shredded lettuce, oregano, onion, and lime.