MAIN INGREDIENTS
Torta de tamal or guajolota is a popular Mexican street food item that is usually consumed for breakfast, consisting of a soft bolillo roll (or telera bread) filled with a tamal.
For example, the Oaxacan-style tamal is typically filled with mole negro and shredded chicken, but there are many other kinds of tamal. Besides tamal, various sauces, cheeses, and other ingredients are also often added.
OTHER VARIATIONS OF Tortas
MOST ICONIC Torta de tamal
Caldo tlalpeño is a classic Mexican soup consisting of chicken stock, onions, garlic, spicy chipotle peppers, shredded chicken, chickpeas, and vegetables such as carrots, green beans, and zucchini. It is believed that the soup was invented in Tlalpan, Mexico City in the early 1900s, when it was filled with street vendors selling the dish near tram stations.
The soup is traditionally served with avocado, limes, onions, and cheese so that anyone can season and decorate the soup according to personal preferences.
MAIN INGREDIENTS
Chileatole verde is a traditional soup originating from Puebla, but it's also popular in Oaxaca, Morelos, Veracruz, and Tlaxcala. It's basically a combination of broth, chili peppers, and fresh masa for thickening. The ingredients include chicken broth, green chili peppers, coriander, epazote leaves, garlic, roasted onions, and masa harina.
The garlic and onions are roasted, then blended with the chili peppers, epazote, broth, and salt. Masa harina is then added to the soup, which is simmered until it develops a thick consistency. Once done, chilatole verde is typically garnished with chicharrones, queso fresco, avocado slices, or tortilla strips before it's served.
Mancha manteles is a unique Mexican stew made with a variety of meat, vegetables, fruits, and chili peppers. The name of the dish means tablecloth stainer, possibly referring to the fact that it is so delicious, so people will consume it fast and stain the tablecloth in the process.
Most recipes for mancha manteles call for tomatoes, pineapple, apples, pears, almonds, onions, pork, turkey, and chorizo. Serve this unusual stew with white rice and warm tortillas for the best experience.
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