Mexico

Tacos al pastor

Chilli-marinated pork shaved off a vertical spit with pineapple, onion and coriander.

Mole poblano

Puebla's sauce of dried chillies, nuts, spices and chocolate, ground over days.

Chiles en nogada

Stuffed poblano under walnut cream and pomegranate — the flag, served in September.

Cochinita pibil

Yucatán pork marinated in achiote and sour orange, pit-roasted in banana leaves.

Pozole

Hominy and pork in a long-simmered broth, finished at table with radish and lime.

Birria

Goat or beef stewed in dried chillies; the consommé is for dipping the tacos.

Barbacoa

Lamb wrapped in maguey leaves and cooked overnight in an earth pit, Sunday morning only.

Tamales

Corn masa steamed in husk or leaf around meat, chilli or sweet fruit.

Chilaquiles

Yesterday's tortillas simmered in salsa until half-soft, topped with cream and egg.

Enchiladas

Tortillas dipped in chilli sauce, rolled around filling, and blanketed with cheese.

Quesadillas

Folded masa griddled around cheese — or, in Mexico City, arguably without it.

Tlayuda

Oaxaca's wide crisp tortilla spread with bean paste, quesillo and grilled meat.

Elote

Boiled corn on a stick rolled in mayonnaise, cheese, chilli powder and lime.

Guacamole

Avocado crushed in a molcajete with chilli, onion, coriander and lime.

Aguachile

Raw shrimp flooded with lime, serrano and cucumber, eaten within minutes of mixing.

Sopa de tortilla

Tomato and pasilla broth poured over fried tortilla strips, avocado and crumbled cheese.

Churros

Ridged dough piped into hot oil, rolled in sugar, dipped in thick chocolate.

Pan de muerto

Orange-scented sweet bread with bone-shaped strips, baked for Día de Muertos.

Tequila

Blue agave distilled in Jalisco, sipped neat with sangrita rather than shot.

Mezcal

Smoky agave spirit roasted in earth pits, each village bottling its own character.