Quesabirria is a popular Mexican street food dish, a fusion between birria (a traditional Mexican meat stew) and quesadillas. The dish originates from Tijuana and typically consists of large tortillas filled with birria-style cooked meat (usually beef) and a generous amount of melted cheese.

Esquites is the name for popular Mexican street food that is usually consumed as a snack on the go. It is made with mature corn kernels, epazote, and salt. Corn is either grilled and shaved, or cooked with epazote, and it is then typically served in small cups, topped with chili peppers, lime juice, or cotija cheese.

Cochinita pibil is a Mexican pork dish originating from Yucatan. Pork is marinated in a combination of annatto paste, bitter orange juice, and garlic. It is slowly baked and then shredded and served on tortillas, tacos, or on its own with shallots, pickled onions, salsa, and various roasted vegetables.

Chilorio is a Sinaloan dish consisting of fried pulled pork meat that is cooked in chili sauce and spices such oregano, garlic, and cumin. Originally, it was used as a way to preserve meat, but today it is usually used as a filling for numerous Mexican specialties such as tacos or enchiladas.

Antojitos (lit. little cravings) refers to a variety of Mexican foods that are prepared in market stalls and on the streets. Due to the fact that formal, substantial meals are consumed in the mid-afternoon, most antojitos are eaten either in the morning or the evening.

Barbacoa is a term that is mostly associated with Mexico and refers to an ancient technique of cooking meat in underground ovens. There are numerous regional varieties, which usually differ in the type of meat or the cut, but the most common options include lamb, goat, or mutton—and animal heads are traditionally regarded as a favorite barbacoa specialty. Mexican barbacoa involved digging a hole in the ground, lining the bottom and the sides with rocks, and adding a layer of burning wood, which would then be covered with agave leaves.

Originating from the Mexican state of Michoacán, carnitas is a flavorful dish made from pork (usually front sections or pork shoulder) that is braised, roasted, or slow-cooked in its own fat for a long time until fully tender and succulent.

Chilaquiles are, at their most basic, an assembly of fried tortilla pieces drenched in chili sauce with optional meat and vegetables. The dish is popular both in Mexico and the United States as a great way to use up leftover, stale tortillas. The name of the dish is derived from chil-a-quilitl, meaning greens or herbs in a chili broth.

A traditional dish from Mexico's Yucatan Peninsula, sopa de lima is a spicy, flavorful chicken and tomato soup, contrary to its name that would make one think limes are the main ingredient in the dish. However, the soup is flavored with unique, bittersweet Yucatan limes and spicy habanero peppers.

Since native Yucatan limes are scattered throughout the peninsula, it is no wonder that they are incorporated in numerous recipes of Yucatecan cuisine. A hearty, healthy soup from a warm climate, sopa de lima is also great as a winter comfort food.