Mexican cuisine — UNESCO 2010. Tacos, mole, chiles en nogada, pozole. 3000 years tradition. Corn + bean + chili = base. Giant regional diversity.
Tacos
Tacos — national food. Corn tortilla + meat (al pastor, carnitas, barbacoa, asada, suadero, tongue) + onion + cilantro + salsa + lime. Tacos al pastor (CDMX Lebanese heritage).
Mole
Mole — national pride, ESPECIALLY poblano. 20+ ingredients (ancho, mulato, pasilla chilies, chocolate, almonds, peanut, raisins, plantain, sesame, spices). Serves with turkey, chicken.
Pozole
Pozole — pre-Columbian soup with corn (hominy) + meat (pork, chicken). Red (Jalisco), white (Guerrero), green (Morelos). Independence Day Sept 16.
Chiles en Nogada
Chiles en nogada — poblano chili stuffed with meat and fruits, walnut sauce, pomegranate (green-white-red Mexican flag). September Independence season.
Antojitos
Quesadillas, tlacoyos, sopes, huaraches, tlayudas, gorditas, tamales, enchiladas, chilaquiles. Popular street food. Salsas: red (tomato), green (tomatillo), molcajete.
Sweets
Pan de muerto (Day of the Dead), churros with chocolate, tres leches, flan, cajeta (Celaya — Guanajuato), rice pudding, atole (drink-dessert), buñuelos.
Tequila and Mezcal
Tequila (Jalisco, blue agave) — UNESCO agave landscape. Margarita, paloma. Mezcal (Oaxaca, various agaves, smoky, worm in bottle) — UNESCO 2010. Corona, Modelo, Pacifico beer. Traditional pulque.