Mexican tortas are luscious traditional sandwiches filled with delicious, mostly authentic Mexican ingredients. They are a unique Mexican creation, considering they are served in bread rolls, an ingredient that is not so often associated with Mexico.

There are two bread varieties usually incorporated in tortas, the traditional French influenced bolillos, and the similar round teleras, which are an authentic Mexican product from Puebla. The rolls are sliced horizontally, buttered, and stuffed with the most popular Mexican ingredients such as beans, avocados, ham, queso, jalapeños, and a myriad of other typical Mexican dishes like fried beef or chicken, shredded beef, roasted pork, and even tamales. 

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.

Cochinita pibil is characterized by the red color of the meat, imparted by the annatto seeds from the marinade. Originally, pork was wrapped in banana leaves prior to baking, but today a foil or any other suitable wrapping can be used instead. Since cochinita means baby pig, and pibil means buried or underground, it acts as a proof that the original recipe used a whole suckling pig that was buried in a pit for roasting. 

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.

Although the origins of this soup are still a mystery, some food historians claim that it was most likely derived from an ancient Mayan dish.

Panucho is a Yucatan specialty consisting of a tortilla topped with refried beans, acting as the base of the dish. Other toppings are left for the cook or the customer to decide according to preferences. It can be anything from cabbage, tomatoes, avocados, and onions to shredded chicken, fish, and pickled hot peppers.

Traditionally, panuchos are served warm at panucherias, small restaurants specialized in making the dish.

Poc chuc is a Mexican meat dish consisting of thin pork cutlets marinated in orange juice. The meat is then grilled and served with pickled onions and freshly prepared corn tortillas on the side. It can be found in most restaurants throughout the Yucatan region, since it is one of the region's signature dishes.

It is believed that the dish was invented as a means of preservation, when the meat was cured with salt brine. The name of the dish is derived from poc, meaning to toast, and chuc, meaning charcoal.

Papadzules is a Mexican dish with Mayan origins consisting of egg-filled tortillas drenched in a sauce made with pumpkin seeds and epazote. The dish is usually consumed for breakfast on the streets of Yucatan, although it is also found in numerous restaurants and cantinas in the region.

The tortillas are often additionally topped with hot chilis and pickled onions in order to add more flavor to the dish.

Tacos are the national dish of Mexico, dating back to the Mexican silver mines of the 18th century, when the word taco referred to gunpowder that was wrapped in a piece of paper and inserted into rocks. It was used to excavate the precious ore from mines and was called tacos de minero or miner's tacos. Today, the word is widely known to signify the leading street food and fast food item in Mexico – thin, flat griddle-baked tortillas topped with numerous fillings, folded and eaten without any utensils.

A taco is basically anything eaten on a soft tortilla, and there is an infinite variety of them. In Sonora, in the north of Mexico, they eat the classic carne asada - thinly sliced meat grilled over coals and topped with salsa, onions, guacamole, and a lime wedge.