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A dish of Mesoamerican origin made with nixtamalized corn dough filled with stewed meats, chilies, or vegetables, wrapped in corn husks or banana leaves, and steamed.

A traditional hot fruit punch from Mexico and Central America, prepared with tejocote, guava, apple, sugarcane, prunes, hibiscus flowers, piloncillo, and cinnamon sticks.

Thin, crispy wheat flour dough fried in lard or vegetable oil, dusted with cinnamon and sugar or drizzled with a thick syrup flavored with piloncillo and anise.

A traditional, hearty Mexican soup made with blossomed cacahuazintle hominy kernels and pork or chicken, served with radishes, shredded cabbage, oregano, and dried chiles.

A mestizo stew made with dried, salted white fish that is desalted, shredded, and cooked in a thick tomato, garlic, and onion sauce with green olives, capers, and güero chiles.

Traditional dish from central Mexico made with tender wild greens cooked in a thick chili and spice sauce, accompanied by cactus paddles, baby potatoes, and dried shrimp patties.

A thick, comforting beverage of pre-Hispanic origin, made by simmering nixtamalized corn dough or fine corn flour with water or milk, spiced with cinnamon and sweetened with piloncillo.

A warm, aromatic beverage that combines nixtamalized corn dough dissolved in water or milk with artisanal chocolate tablets, cinnamon sticks, and piloncillo until reaching a creamy consistency.

A colorful cold dish composed of sliced cooked beets accompanied by citrus segments, jicama, chopped sugar cane, lettuce, and roasted peanuts or pomegranate seeds.

Whole poultry roasted to a golden brown, traditionally marinated in adobo or seasoned butter and stuffed with ground meat seasoned with nuts, apple, and raisins.