Los Chilaquiles

A staple of fondas everywhere.

A simple breakfast option that goes with anything: from pulled meats to chorizo, all sorts of cheeses, onions in any shape and sizes, and eggs and beans in whatever fashion you want them.

But the basic component is of course the tortilla, cut in triangles and then fried or baked till crunchy; as to avoid getting too soggy when they get coverd in the salsas.

A humble one at the table, chilaquiles don’t always claim the place of a main dish; and instead work together with the eggs and beans to make a hearty meal to start off your day.

Guacamole

A creamy mixture of different flavors: the soft and slightly sweet tree testicle… err, avocado; the intense aroma of onions, the heat of peppers, the sourness of lemons, the repulsiveness of tomato…

For making guac, the only limit is your imagination~

..unless you decide to go full gringo and put mayonaisse in there.
Seriously, wtf is wrong with you? Don’t. -_-

This salsa’s friends are tortas and tacos alike, as well as tostadas, grilled meats, molotes, and can pass as an appetizer with tortilla chips.

Healthwise, it helps lower cholesterol and triglycerides, and increases good cholesterol. It contains antioxidants and vitamin E as well.

DO NOT EAT IT IF YOU GOT GALLSTONES.
It will make them go active and hurt like a motherfuck ;-;

La Birria

Made with either mutton or goat meat, this dish from Jalisco is jampacked with spices, which are different depending on the region; and neighboring states have adopted it and added their own touch.

The traditional style however, consists of baking the meat in a hole in the ground,placing hot rocks at the bottom, then a tray for the meat, which gets covered with maguey leaves, and over these goes the meat and the spices. Then it all gets sealed and buried for about 5 hours to let cook and absorb the flavors of the maguey and spice mix.

The final product is a tender yet elastic meat, since the collagen is not entirely broken down as it does in carnitas.

In the case of oven cooking, it is instead broiled as a stew, which can be eaten with the meat or separately. The dish is accompanied with tortillas, frijoles and minced onions, and is a staple of cold places where the combination of spice and heat warm up bodies and lift up spirits.

It’s common to use as a remedy for hangovers, so breakfasts following christmas or the new year fiestas constantly have it at the table.

Arroz Rojo

A simple yet tasty recipe with rice, spiced up with tomatos and onions; combined with corn, peas, carrots, whatever you like. It’s very much a freestyle recipe about its own veggies.

…yeah not much to add here.
It’s just some meatless pilaf, people.
All it does is make meals more plentiful, ok?

Hell I’m not even sure this is that mexican, maybe they have it too in Nicaragua or somesuch; but look man, what’s important is that it goes with other foods and I gotta get the accompaniments outta the way first before I can tackle the complex stuff >:V

Los Nopales

They grow all over the place, and the fruit is a common treat for those daring enough to try and reach them. Other than that, the stern segments, known as “orejas” are peeled off their spines, cooked through many methods and eaten either whole, in rajas or cubes.

But those are mere commonfolk uses. Research has gone overboard with these greens and you can find stuff like jello, mermelade, juice, tortillas, breads, chips, candies, liquor, pills… hell there’s even skin cream, soap, shampoo and other shit.

Low in carbs, helpful for treating diabetes, and gives a dish a good green coloring as garnish; with a sticky texture and watery flavor that perfectly matches salty meals. Get it pickled and use with the spicier ones.

El Tequila

Agua de las verdes matas, tú me tumbas, tú me matas, tú me haces andar a gatas, con la cola entre las patas.

The spirit of la fiesta, a drink for the macho in you. Yes even women are macho when drinking it! >:Y

Legally, tequila can only be produced in the state of Jalisco and some regions of Guanajuato, Michoacán, Nayarit, and Tamaulipas. This because the red volcanic soil of the region is the one best suited for growing the source of the spirit: the blue agave.

The agaves grow differently depending on the region: The highlanders are larger in size and sweeter in aroma and taste, while agaves from the lowlands have a more herbaceous fragrance and flavor.

A crisp acidity, and a peppery sip to the palate; if you gotta have somethin to go with this one, salt and lime would be a good choice to complement it…IF YOU’RE A FOOL!

The true way to go is with a glass of Sangrita, yo! >:Y

Los Frijoles

Ah, benditos frijoles, never the main event, but always there, floating in your stew thing, like little puerquitos in the litter…

Not used for their flavor, but for their texture; Mexican foods use beans to add something soft to bite among the crunchfest of breads and to mellow down the more intense flavors. Also for the nutrition.

By themselves they’re not much, but by damn when a recipe calls for them you better fukin have them in, because they will make every bite more delectable and are a cheap, nutritious way to fill up empty stomachs.

El Chorizo y la Longaniza.

Rev up those spices, cuz we’re makin’ some wieners! >:y

Chorizo and longaniza are both made with pig intestines filled with meat (no surprise there) fat and spices, the one difference being that longaniza is one whole intestine weiner while chorizo is a chain of wieners. And the way to cure and cook it too I guess. Look this isn’t rocket science, people, ok?

Let’s move on -. -

Though these are part of other countries’ cuisines as well, Mexico’s recipes are special because these employ the regional chilli peppers instead of that fancy “smoked paprika” from “Spain”, as well as using minced meat instead of chopped.

The spices differ from place to place, as we can find the spiciest types up north, the green recipes from Toluca, and the aromatic and intense Jabín longanizas of Yucatán.

And because there’s a demand; it also can be found in chicken, beef, venison, kosher, and even vegan varieties; either with intestine or in plastic casing.

La Tortilla.

THE ingredient, the one flatbread to rule them all.

Its presence in Mexican dinnertables is unavoidable; as is its outrageous versatility: tacos, burritos, enchiladas, nachos, tortilla soup, tostadas, chilaquiles, quesadillas, flautas, chimichangas, huaraches…

The nixtamalization of maize significantly enriches the nutritional value of maize as a source of vitamins, minerals and protein, as the limewater used in the process adds its own bioavailable calcium, while it also renders the B vitamins and amino acids in maize far more easily absorbable by the human digestive system.

A true masterpiece of culinary engineering… yes that’s a thing that exists, shut up.

Oh, this coming from an English? t(ù.ú t)

…but yeah all the pig. Each part named as follows:

• Bofe: the lungs
• Buche: the stomach
• Chamorro: the thighs
• Pierna: the loins
• Criadillas: the testicles
• Cuerito: the skin
• Moño or Trenza: intestines, braided before frying
• Machitos or Tripa: intestines, unbraided
• Nana or Redaño: the uterus
• Nenepil: uterus mixed with intestines
• Maciza: the meat from the backside
• Costilla: the ribs
• Oreja: the ears
• Trompa: the snout
• Cachete: the cheeks
• Viril - the penis

Keep this list handy, it’ll help you when ordering tacos an stuff -.-