Mexico
Chalupas
Small, thick corn tortillas fried until crisp, then topped with shredded meat, salsa, onion, and crumbled cheese.
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Mexico
Chilaquiles
Tortilla chips simmered in green or red salsa until just softened, then topped with crema, cheese, onion, and often eggs or chicken.
Mexico
Choriqueso
A skillet of chorizo and melted cheese, scooped up with tortillas.
Costa Rica
Corn Tortillas
Tortillas
Handmade corn tortillas, staple accompaniment to meals, freshly made at sodas, pliable and slightly thick, essential.
Mexico
Enchiladas
Corn tortillas rolled or folded around a filling, drenched in chile sauce and topped with onion, crema, and cheese.
Mexico
Enfrijolada
Tortillas bathed in a smooth, seasoned black-bean sauce and rolled with a filling.
Mexico
Enmoladas
Tortillas rolled and napped in mole sauce, topped with onion and cheese.
Mexico
Entomatadas
Tortillas bathed in a tomato sauce, rolled and topped with onion, crema, and cheese.
Mexico
Fajitas
Sizzling strips of grilled meat with peppers and onions, served with warm tortillas.
Mexico
Garnacha
A fried corn tortilla topped with beans, meat, salsa, and cheese.
Mexico
Gorditas
Plump corn masa pockets, sliced open and stuffed with savory fillings such as chicharrón, frijoles, or rajas.
Mexico
Gorditas Zacatecanas
Zacatecas-style gorditas, often with a red chile filling.
Mexico
Memela
A thick, oval corn cake griddled and topped with beans, salsa, and cheese.
Mexico
Nachos
Tortilla chips topped with melted cheese, jalapeños, and often beans or meat.
Yucatán Peninsula, Mexico
Panucho
A Yucatecan puffed tortilla stuffed with beans, topped with chicken, cabbage, and salsa.
Yucatán Peninsula, Mexico
Papadzules
Yucatecan rolled tortillas in a pumpkin-seed sauce, drizzled with tomato oil and eggs.
Mexico
Quesadilla
A folded corn or flour tortilla filled with cheese — or any filling from huitlacoche to squash blossom — and griddled until the cheese melts.
Yucatán Peninsula, Belize
Salbute
Salbutes
A Yucatecan puffed tortilla topped with chicken or turkey, tomato, and pickled onion.
Mexico
Sopes
Thick, palm-sized corn masa cakes with pinched edges to hold beans, meat, lettuce, cream, cheese, and salsa.
Mexico
Tacos
The essential Mexican street food: fillings wrapped in small corn tortillas, dressed at the table.
Mexico
Tacos al carbon
Grilled-meat tacos, charred over coals.
Mexico
Tacos al Pastor
Corn tortillas filled with thin slices of marinated pork cooked on a vertical spit, finished with pineapple, onion, cilantro, and salsa.
Mexico
Tacos de adobada
Tacos of pork marinated in a red adobo chile sauce.
Mexico
Tacos de bistec (Steak tacos)
Steak tacos of thin, griddled beef.
Mexico
Tacos de cabeza
Tacos of slow-cooked head meat — cheek, tongue, or brain — from the barbacoa pit.
Mexico
Tacos de Canasta
Mexico City's 'basket tacos': small tacos filled with potato, beans, or chicharrón, steamed in a basket-lined container and sold warm.
Mexico
Tacos de chapulines
Grasshopper tacos, toasted and seasoned.
Mexico
Tacos de chuleta (Pork chop tacos)
Pork chop tacos of griddled, bone-in chops.
Mexico
Tacos de costilla (Rib tacos)
Rib tacos of slow-cooked beef ribs.
Mexico City, Mexico
Tacos de gaonera
Mexico City-style tacos of thinly sliced, grilled beef, often served late at night.
Mexico
Tacos de lengua
Tacos of slow-cooked beef tongue, tender and rich.
Mexico
Tacos de oreja
Tacos of crunchy, slow-cooked pig's ear.
Baja California, Mexico
Tacos de Pescado
Baja-style fish tacos of battered, fried white fish in corn tortillas with cabbage slaw and a creamy chile sauce.
Sinaloa, Mexico
Tacos gobernador
Sinaloa's governor taco: a flour tortilla stuffed with cheese and shrimp, griddled until crisp.
Puebla, Mexico
Tacos Árabes
Puebla's Middle Eastern-inspired tacos: spit-roasted pork (trompo) served on soft flour tortillas with salsa and pineapple.
Mexico
Tlacoyos
Oval blue-corn masa cakes stuffed with fava beans or chicharrón, then grilled and topped with nopales, cheese, and salsa.