This traditional Mexican dish dates back to te time of the Aztecs.
It is made with mashed avocadoes, onions, tomatoes, lemon juice and chilli peppers (Gaskell).
(Picture by Public Domain)
This dish dates back to the 1920s and 30s and the arrival of Lebanese and Syrian immigrants to Mexico. Tacos al pastor meansí«in the style of the shepherd", and it is a variety of tacos. It is made with thin strips of pork, onions, coriander leaves and pineapple on a corn tortilla (Gaskell).
(Picture by Savortonight)
This traditional Mexican dish dates back Mayan times when people ate corn tortillas wrapped with small fish. The enchiladas are made with corn and flour tortillas, meat, cheese, seafood, beans, and vegetables with cilli sauce. The combination of the food inside may be different for different recipes (Gaskell).
(Picture by Emiliojuares)
Tamales were first developed for the Aztec, Mayan and Inca tribes who needed food on the way into battle. The tamales are steamed pockets of corn dough, stuffed with either a sweet or savoury filling, wrapped in banana leaves or cornhusks. The wrappings made out from the banana leaves or cornhusks are removed before eating. The fillings can be made from meats, cheeses, fruits, vegetables, chillies and mole. (Gaskell).
(Picture by Skeeze)
"Elote" is the Mexican name for corn on the cob, and it's being selled in nearly every city street in Mexico. The kernels having been cut off the cob, and it is traditionally boiled and served either on the stick or in a cup. Now, it is mostly grilled for serving. Salt, chilli powder, lime, butter, cheese mayonnaise and sour cream are added to the boiled (or grilled) corn (Gaskell).
(Picture by Photogrammer7)