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New Mexico: Mariscos la Playa. Albuquerque. Albuquerque is rich with Mexican food, but since it's so far from the water it can be hard to find the good stuff. Luckily, Mariscos La Playa is rich in ...
The cuisine of Chiapas is a style of cooking centered on the Mexican state of the same name. Like the cuisine of rest of the country, it is based on corn with a mix of indigenous and European influences. It distinguishes itself by retaining most of its indigenous heritage, including the use of the chipilín herb in tamales and soups, used ...
Mixmole de pescado. The mixmole de pescado is a dish of Mexican cuisine. It consists of a combination of fried fish, chopped chards, epazote and nopalitos, boiled in a green sauce, which is made with a ground mixture of green tomatoes, chili peppers, and garlic, then fried in oil. The fried fish is added at the end to avoid tearing it.
Beard Meats Food
List of Mexican dishes
Barbacoa de borrego (a slow-cooked lamb dish) is one of the most popular traditional dishes. It is more commonly prepared in the suburban outskirts in the Mexico City environs, such as Texcoco, where there is a centuries-old barbacoa tradition. The technique of wrapping the lamb in maguey cactus leaves and cooking it overnight in an earthen ...
Cahuamanta. Cahuamanta in taco form. Caguamanta is a typical Mexican seafood dish made with ray (often confused with Manta Ray) and shrimp. It is usually prepared as soup, containing ray, shrimp and vegetables. It also can be prepared as tacos. When the broth is served alone, it is called bichi taken from the Yaqui language word that means "naked".