Mexico
Barbacoa
Meat, traditionally lamb or goat, slow-steamed underground in maguey leaves until juicy, then served with consommé and tortillas.
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Jalisco, Mexico
Birria
A savory, chile-laced stew of goat or beef, roasted or braised until tender and served with corn tortillas, onion, cilantro, and lime.
Guadalajara, Mexico
Carne en su Jugo
A Jalisco soup of beef cooked in its own juices with pinto beans, bacon, and cilantro, served with a squeeze of lime.
Michoacán, Mexico
Carnitas
Pork braised slowly in its own fat until the exterior caramelizes and the interior stays succulent, often served from a copper cazo.
Oaxaca, Mexico
Chileajo
An Oaxacan pork stew of tender meat in a thick garlic-forward sauce made with toasted guajillo, ancho, and regional chiles, tomato, herbs, and warm spices.
Yucatán Peninsula, Mexico
Cochinita Pibil
Yucatecan pulled pork slow-cooked in citrus and achiote, then wrapped in banana leaves until fall-apart tender and deeply red.
Jalisco, Mexico
Cuachala
A thick Jalisco-style stew of chicken or pork seasoned with dried chile and herbs, with masa dissolved into the broth for its characteristic body.
Sonora, Mexico
Gallina pinta
A Sonoran stew of hominy, beef, and pork with beans, 'spotted' with color.
Mexico
Guiso de flor de calabaza
Squash blossoms stewed with tomato, onion, and epazote until soft.
Mexico
Mixiote
Meat — lamb, chicken, or rabbit — seasoned with chiles and spices, wrapped in maguey leaf and steamed until falling apart.
Mexico
Mixiote de escamol
Ant larvae wrapped in maguey leaf and steamed with herbs.
Oaxaca, Mexico
Mole de caderas
A seasonal Oaxacan mole made with goat hips and a deep chile sauce.
Mexico
Mole de olla
'Pot mole': a chunky beef-and-vegetable soup in a red chile broth.
Mexico
Patitas de puerco en frijol negro
Pig's feet stewed in black beans until rich and gelatinous.
Oaxaca, Mexico
Pepita con tasajo
An Oaxacan stew of dried beef and pumpkin seeds in a green sauce.
Mexico
Puerco en naranja
Pork braised with sour orange, garlic, and spices until tangy and tender.
Mexico
Rebocado
A rustic dish of mashed or stewed vegetables, often squash or beans.
Mexico
Tinga
Shredded chicken or beef simmered in a smoky chipotle-tomato sauce with onion.