A Lebanese influenced dish, Al pastor is pork meat seasoned with adobo and cooked on a vertical spit.
Thin sliced beef coming from the skirt area of the cow, lightly seasoned and grilled.
Different cuts of pork boiled in manteca. Every piece has a distinctive flavor and texture: maciza is leaner, while tripa is usually crunchier.
Mexican spiced sausage. Originating from Spain, there are several variations: it can be verde, rojo, more or less spiced, etc. Can be used in a variety of dishes, usually fried or in salsa.
This traditional Mexican grated cheese, named after a city in the state of Michoacán, has a distinctive salty flavor.
Corn on the cob and seasoned with a variety of toppings.
Corn kernels seasoned with chili peppers and other spices, usually presented in a cup.
Braised beef tongue.
Rendered Pork fat.
Traditional white cheese made in the Mexican state of Oaxaca. Is presented stretched out and wound into a ball. Lightly salty.
Mexican hotdog with traditional toppings.
Traditional Mexican cut of beef that lies near the brisket cut.
Traditional taco joint. Usually very casual, can range from street carts to the fanciest establishments.
Offal. the small intestine of pork or beef, cleaned and then boiled in Manteca or oil.