Chilaquiles: Pieces of fried or toasted tortilla tossed or simmered briefly in salsa, usually red or green, and served while the tortillas still retain some texture. Common toppings include crema, cheese and onion, with eggs, chicken or other proteins frequently added. Chilaquiles are especially associated with breakfast and are celebrated as a morning-after meal for reasons that require little explanation. On this menu as: Chilaquiles · Chilaquiles Tradicionales · Chilaquiles Mole Con Pollo.
Huevos rancheros & breakfasts: Huevos rancheros generally consist of fried eggs served over lightly fried tortillas with a cooked tomato-and-chile salsa and beans. Huevos divorciados, or "divorced eggs," separate two eggs with different sauces, usually red and green. Huevos a la mexicana combine eggs with tomato, onion and green chile. Machaca con huevo mixes eggs with shredded dried or cooked beef and is particularly associated with northern Mexico. On this menu as: Huevos Rancheros · Huevos Divorciados · Huevos Con Chorizo.
Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Enfrijoladas · Enchiladas Rojas · Enchiladas Suizas.
Ceviche & aguachile: Ceviche combines seafood with citrus juice and ingredients such as onion, chile, cilantro and tomato. Recipes vary throughout Mexico's coastal regions. The acid changes the texture and appearance of raw seafood, but it does not make raw seafood microbiologically equivalent to cooking it with heat. Aguachile, particularly associated with Sinaloa, is commonly made from raw shrimp dressed shortly before serving with lime, fresh chiles, cucumber and red onion. It can be seriously hot. Cóctel de camarón is a shrimp cocktail commonly served in a tomato-based sauce, while campechana usually combines several kinds of seafood. On this menu as: Aguachile De Ribeye · Ceviche Tropicanta · Aguachiles.
Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Omelette De Asada · Asada Plate · Carne Asada Tampiquena.
Mole: Not one sauce but an enormous family of sauces built from combinations of chiles, spices, seeds, nuts, fruits, herbs and other ingredients. Some contain chocolate; many do not. Puebla is famous for mole poblano. Oaxaca is particularly celebrated for its variety of moles, including dark mole negro and green mole verde. Mole is commonly served with poultry or other meat, accompanied by rice and tortillas, but both recipes and uses vary widely. On this menu as: Chilaquiles Mole Con Pollo · Pollo Con Mole · Enchiladas De Mole.

How these dishes compare

Quesadillastypically $8.95 across 286 menus
Burritostypically $10.45 across 263 menus
Enchiladastypically $12.95 across 254 menus
Carne asadatypically $13.50 across 251 menus
Baja fish tacostypically $10.43 across 202 menus
Flautas & taquitostypically $11.49 across 188 menus
Chorizotypically $9.38 across 181 menus
Tostadastypically $9.50 across 175 menus

Picanta Mexican Kitchen on our other sites

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Picanta Mexican Kitchen

Menu

Appetizers

Molletes, Pancakes & Toast

Eggs & Omelettes

Chilaquiles

Especialidades

Classics

From The Sea

Kids

Sides

Sweets

How these dishes compare

Picanta Mexican Kitchen on our other sites

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