Here under a list of the 10 most popular Mexican plates. In our Mexican restaurant in Santa Rosa in Californie we serve this authentic Mexican plates, so don’ t doubt to come to try them out!
In most regions of Mexico, a quesadilla is a flat circle of cooked corn masa, called a “tortilla”, warmed (to soften it enough to be) folded in half and filled with oaxaca cheese, then cooked until the cheese has melted. Often the quesadilas are served with green or red sauce and chopped onion and acified cream on top, to add taste to cheese. While oaxacan or string cheese is the most common filling, other ingredients are also used instead of cheese in traditional Mexican quesadillas, including cooked vegetables, such as potatoes with chorizo, pumpkin flowers, mushrooms, huitlacoche, and different types of cooked meat such as chicharron, tinga made of chicken or beef, or cooked pork. In most places quesadillas are also topped with other ingredients, additional to the fillings they already have: sour cream, avocado or guacamole, chopped onion and parsley are the most common. Salsas may also be added as a topping.
A sope (pronounced “SOH-peh”) is a traditional Mexican dish originating in the city of Culiacán. It is an antojito which at first sight looks like an unusually thick tortilla with vegetables and meat toppings. The base is made from a circle of fried masa of ground maize soaked in lime (also used as the basis for tamales and tortillas) with pinched sides. This is then topped with refried beans and crumbled cheese, lettuce, onions, red or green sauce (salsa, made with chiles or tomatillos respectively), and acidified cream. Sometimes other ingredients (mostly meat) are also added to create different tastes and styles of sopes. Most sopes are roughly the size of a fist.
A taco (pronounced /ˈtɑːkoʊ/) is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. A taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables and cheese, allowing for great versatility and variety. A taco is generally eaten without utensils and is often accompanied by garnishes such as salsa, cilantro, tomatoes, onions and lettuce.
A tamale or tamal (Spanish tamal, from Classical Nahuatl tamalli is a traditional Latin American dish made of masa (a starchy dough, often corn-based), which is steamed or boiled in a leaf wrapper. The wrapping is discarded before eating. Tamales can be further filled with meats, cheese, vegetables, chilies or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.
Tortilla Mexican Spanish: [torˈtiʝa]; English: /tɔrˈtiː.ə/) means “little cake” in Spanish, and refers to several different foods eaten in various Spanish speaking countries and parts of the United States. In Mexico, Central America, as well as in English, “tortilla” refers to a flatbread made from corn or wheat originally made by Mesoamerican peoples. In Spain, South America, Cuba, and Puerto Rico, “tortilla” refers to an omelette, with variations that can include vegetables such as onions and potatoes.
Tortillas have been used for many centuries in Mexico, where they are consumed year round. More recently other countries have begun producing them to serve the expatriate Mexican market and the growing demand for Mexican food, particularly in North America, Europe and Eastern Asia. Mexican tortillas are most commonly prepared with meat to make dishes such as tacos, burritos, and enchiladas, however, there are many alternate versions without meat.
A torta is a Mexican sandwich, served on an oblong 6-8 inch firm, crusty white sandwich roll, called a bolillo, telera or birote. “Telera” is soft, round bread; also commonly used is the Bolillo, a torpedo-shaped French roll with a thick and crunchy crust. Tortas can be served hot or cold.
Gringas are a variety of quesadilla, consisting of a flour tortilla filled with cheese(quesadilla) and “Al Pastor” meat, topped with cheese . This is then grilled in the same manner as a quesadilla. Some say the name appears to come from the dark spots that appear on the white surface of flour tortillas when heated, that resemble of freckles in a white skin, a “gringa” skin. In general the name established from the idea that (wheat) flour tortillas are preferred north of the border, deriving also in the name given to another variation of tacos, las pochas, made out the same way, but replacing the wheat flour tortillas with corn tortillas and the “Al Pastor” meat with grilled meat, pork or less frequently beef.
An empanada is a Spanish and Portuguese stuffed bread or pastry. The name comes from the verb empanar, meaning to wrap or coat in bread. Empanada is made by folding a dough or bread patty around the stuffing. The stuffing can consist of many things such as meat or vegetables. In Spain, empanadas are usually large and circular in shape and are cut into smaller portions for consumption, whereas in Portugal and South America empanadas are normally small and semi-circular (this type of empanada is commonly known as empanadilla in Spain). Empanadas are also known by a wide variety of regional names (see the entries for the individual countries below).
An enchilada (pronounced /ˌɛntʃɨˈlɑːdə/) is a corn or flour tortilla rolled around a filling and covered with a chili pepper sauce. Enchiladas can be filled with a variety of ingredients, including meat, cheese, beans, potatoes, vegetables, seafood or combinations.
Chimichanga (pronounced /tʃɪmiˈtʃæŋɡə/; Spanish: [tʃimiˈtʃaŋɡa]), or chivichanga, is a deep-fried burrito that is popular in Southwestern cuisine, Tex-Mex cuisine, and the Mexican states of Sinaloa and Sonora. The dish is typically prepared by filling a flour tortilla with a wide range of ingredients, most commonly beans, rice, cheese, shredded beef, carne adobada, or shredded chicken, and folding it into a rectangular package. It is then deep-fried and can be accompanied with salsa, guacamole, sour cream and/or cheese.