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A Mesoamerican culinary preparation made with nixtamalized corn dough, filled with pork, chicken, rajas, or mole stews, wrapped in corn husks or banana leaves, and steamed.

Tender pork marinated in an adobo of bitter orange juice, garlic, and cumin, slow-roasted to achieve juicy, fall-apart meat and golden, crispy skin.

A traditional central Mexican stew made with tender quelites cooked in thick mole poblano, accompanied by dried shrimp patties and potatoes.

Pork leg marinated in a blend of citrus juices, spices, and dried chiles, roasted at a low temperature to preserve the meat's tenderness and juices.

A lean cut of pork, larded or stuffed with bacon, raisins, and walnuts, glazed with sweet-and-sour or wine sauces and roasted whole.

A traditional dish originating from the Mexican highlands consisting of chili-marinated meat with aromatic herbs, steamed in small parcels wrapped in maguey leaves.

A mestizo dish of desalted salt cod gently simmered with tomatoes, peppers, onions, potatoes, green olives, capers, and chiles güeros.

Whole bird marinated with butter and spices, typically stuffed with seasoned meat, apples, or nuts, and slow-roasted until golden brown.

A fluffy, tall dome-shaped sweet bread made with sourdough enriched with butter, citrus, raisins, and candied fruit.

A thin sheet of sponge cake rolled around cold savory fillings of tuna, ham, cheese, and vegetables, or sweet fillings, characteristic of South American holiday tables.