An enmolada is a wrapped corn tortilla filled with shredded chicken, cotija cheese, black mole, sesame seeds, and crumbled cheese from Oaxaca. The enchilada's more complicated relative.
Hominy, red chiles, fragrant spices, tomatoes, pork shoulder, and lime are cooked with hominy and served with warm corn tortillas.
Posole (or Pozole)
Mexican tortas are served hot or cold. The bolillo or telera roll holds a variety of meat and vegetable fillings.
Some U.S. restaurants, such Los Angeles' Chiguacle Sabor Ancestral de Mexico and Chicago's La Encantada, serve chiles en nogada year-round.
Chiles en Nogada
Mexican cuisine revolves around salsa. Chiltomate—a Yucatecan staple—fits that characteristics. The Mayans, who resided on the Yucatán Peninsula, invented this roasted tomato and chile salsa.
Cumin-seasoned mashed potatoes are loaded into corn tortillas and cooked. You may order them with crushed queso fresco, chopped cabbage, salsa verde, soy sauce, and pico de gallo.
Tacos de Papa
Grandma's chicken soup is Yucatán's sopa de lima. It's a comforting bowl of chicken, corn tortillas, avocados, habaneros, and lime.
Sopa de Lima
Puebla's torta is special. The soft, eggy, sesame-studded roll is loaded with mea queso blanco, onions, sliced avocado, pápalo chipotle peppers, and salsa roja.